Scoop Wholefoods UK Ltd

Who spotted Harvey back In store on Saturday?

He is back for a short while over the Summer to help us out, before heading off travelling again. Come and say hi.

🌍🌿 Join us in celebrating at our Zero Waste Shop! 🌿🌍

We’re committed to helping you reduce plastic waste with eco-friendly, reusable, and sustainable alternatives. By choosing our products, you’re taking a stand against single-use plastics and protecting our planet.

✨ Here’s how we support your Plastic Free July goals:
1️⃣ Reusable containers to cut down on plastic packaging.
2️⃣ Bulk refills for all household essentials, minimising waste.
3️⃣ Eco-friendly household and personal care items that are kind to you and the Earth.

Together, we can make a significant impact! Come visit us and let’s create a plastic-free future. 💚

HOMEMADE CARROT CAKE OAT BARS

My absolute favourite recipe - they’re the perfect snack for any occasion. Craving something sweet? Kids lunchbox snack? Quick breakfast on the go?

They’re healthy, unprocessed, high in plant protein and free from any refined sugar.

They’ve made the perfect snack for our 12 hour drive today 🤪

I love that I can make these healthy, nutritious snacks for the whole family to enjoy, that are full of goodness, got plant protein, free from any additives and preservatives and plastic free.

They take 15 mins to whip up and 45 mins to bake.

Ingredients

2 ripe bananas
120g oats
60g tahini
1 tsp cinnamon
120ml milk
2 small or 1 large grated carrot
4 medjool dates, stones removed

Method

Start by soaking the dates in boiling water until just submerged.

Mash the ripe bananas in a bowl, then add the rest of the ingredients and mix well.

Remove half the water from the dates then blend them up with the remaining water. There should be about 4tbsp left. It will turn it into a date paste.

Add it to the mixture.

Line a baking tray with parchment paper, add the mixture, then bake in a preheated 180C oven for 40-45 mins.

Leave cool then slice up.

You can easily make this vegan or gf by using nut milk or gf oats 👍

All set up for the Healthy Cafe at Paragon School today. Offering healthy treats in home compostable snack bags for all the kiddos of Paragon

High protein healthy treats?

We’ve got you covered!

I’m always coming up with ways to increase the amount of protein both in what we eat and in what my kids eat. Main reason? Besides the fact that they need loads of protein as they are growing is that makes them feel fuller for longer! (And I don’t get nagged for snacks all afternoon)

These took 5 mins to throw together. Then I just popped them in the fridge for an hour to set.

All the ingredients can be found at Scoop - they are all natural, all unprocessed and free from any additives.

Ingredients

- 1/2 cup chocolate buttons
- 1 tbsp coconut oil
- 1 cup puffed quinoa
- 1/2 cup desiccated coconut
- 1/2 cup tahini
- handful of freeze dried raspberries

Method:

1. Melt the chocolate buttons and coconut oil in a small pot on a low heat.
2. In the meantime toast the quinoa puffs and coconut in another pan until slightly golden.
3. Mix all the ingredients together, holding back some of the raspberries and coconut to sprinkle on top.
4. Press the mixture into a parchment lined baking tin. Sprinkle with remaining raspberries and coconut.
5. Place in the fridge for at least an hour, but ideally overnight.
6. Cut up and serve.

50% OFF

All Iron & Velvet cleaning products!

Honestly, the absolute best plastic free & chemical free cleaning pods on the market!

We are over-stocked so having a big sale!!

Grab them while stocks last!!

Bath & Bristol

EASY GRANOLA BARS

Ditch the plastic chocked, highly processed and expensive granola bars and try these yummy homemade ones instead!

Great for both adults and kids - they’re full of whole grains, natural plant fibre and taste absolutely delicious.

They take about 30 mins to make a batch of 20 bars, which basically means all our snacks are sorted for the whole week!

All of the ingredients can be bought plastic free from us at Scoop! Making them an ideal choice for your health and our planet 🌎 ♥️

Comment below or send us a dm for the full recipe!

TURMERIC CURRY

This delicious curry is packed with veg and super nutritious. It can also help reduce inflammation.

Ingredients

2 large handfulls of mushrooms
1 small aubergine
1 cup chopped butternut squash
1/2 cup cooked chickpeas
2 tbsp olive oil or ghee
1 large onion thinly sliced
1 inch piece of ginger
1 inch piece of turmeric (optional)
1 long red chilli, thinly sliced
4 garlic cloves, thinly sliced
1 tsp ground turmeric
1 can coconut milk
2 cups cooked quinoa
1 lime
6 tbsp coconut yoghurt
1/2 cup toasted coconut flakes
fresh corrianger and leafy greens (optional)

Directions

Whiz up mushrooms in your food processor by pulsing until it resembles minced meat, 2-3 times. Add to non stick pan on high heat with ghee and aubergine. Cook until golden, add butternut, and chickpeas, then sliced onion. Reduce heat to medium. Add ginger, chile, garlic, and turmeric and cook, stirring often and reducing heat if bottom of pan gets very dark, until vegetables are softened and fragrant. Add coconut milk and ¼ cup water and bring to a simmer. Cook, stirring occasionally, until slightly thickened, about 5 minutes. Season with salt and pepper. Serve with quinoa or rice if you prefer, coconut yoghurt, toasted coconut flakes, chopped coriander and some leafy greens.

CONGRATULATIONS BECKY 🎉

Following the sad news that Harvey will no longer be working at Scoop, we have some very exciting news!!

The wonderful Becky, who has worked in Bristol for the past 18 months, has now been promoted to manage our Bath shop!

Becky is welcoming, friendly and hard working and we have no doubt will do a fantastic job taking over from Harvey!

And don’t worry Bristol folk, she will still be working in Bristol too! She’s that kind of super woman 💪🏼

Welcome to the Bath team Becky 👏🏼👏🏼👏🏼

END OF AN ERA!!

With a heavy heart we have to bid our dear Harvey goodbye. If you have shopped at Scoop, there is no doubt he would have served you at some point.

Harvey joined us in Jan 2020, working in Bristol for a few months before he pretty much single handedly opened our Bath shop, amidst a pandemic.

He has been an exemplary employee who worked hard and rose to being our area manager - running both our Bath and Bristol shops. A friend, a colleague and the best store manager everyone could have asked for!

He will be sorely missed but we wish him the best time whilst he goes travelling and hope to see him again soon!

Thanks for everything that you have done for us Harvey !

Much love

Stephie, Rich & the Scoop Wholefoods Team ✌️

Hey Bath 👋🏼

If you are passionate about sustainability, reducing plastic waste or healthy eating this is the job for you.

We are looking for ideally a full-time retail assistant. Part-time assistants will be considered if you have good availability.

You must be able to work at least 3 days per week - shifts will be a mix between weekdays and weekends.

Please send your cv and cover letter detailing why you would be a good fit to [email protected]

Thanks 🙏🏼

MEET THE MAKERS

This Saturday, Hannah, from will be in our Bristol Store from 10.30am-3pm offering samples of all the plant milks.

Come along to hear all about their amazing business model and taste some delicious plant milks!

PANCAKE DAY

We have everything you need to make healthy, nutritious pancakes this Pancake Day!

Gluten free? Vegan? Keto?

We have got you covered!

We will be posting loads of recipes over the weekend - we hope that you enjoy making them as much we do!

Please like, share and save them ♥️

Introducing Natures Own range of supplements.

We’ve chosen to stock 6 supplements that we believe pack the most punch and recommend taking alongside a healthy diet.
• Multi,
• Vitamin B12
• Vitamin D3
• Omega 3
• Zinc and Copper
• Magnesium

What makes Natures Own Special?

🟢 Plastic free bottles made from sugar cane
🔵 43 years of Research based food state and wholefood supplements: more bioavailable and easily utilised by the body -NOT like synthetic supplements.
🔴 Free from dairy, gluten, GMO’s and added sugar, flavourings or colourings.
🟡 Locally based
⚪️ Owned by a charity concerned with nutrition, health, and well-being projects, as well as supporting the most vulnerable in our community.

The magic of soda crystals

Try using your soda crystals for:

🧺Cleaning your washing machine.
🪠Preventing drains from becoming clogged.
🍳Removing stubborn, burnt on food from your pots and pans.
🧺Boosting your laundry detergent.
👕Removing stains from clothes.
🛁Softening towels.
🏡Cleaning patios and paths.

Soda crystals or washing soda is a versatile and eco-friendly cleaning agent that can be used for a variety of household cleaning tasks, including laundry, dishwashing, and general cleaning. It’s a natural and effective way to remove tough stains and grime without harming the environment.

Now available in store

SUNDAY FUNDAY WITH THE KIDS

Ice cream shop

To make the ice cream:

Ingredients for 1 bowl:
1/2 cup bicarb of soda
1/4 cup arrowroot
1tsp cream of tartar
1/4 cup sugar
3 tbsp water
Food colouring

Method:
Mix all the dry ingredients together in a big bowl.
Mix the food colouring with the water.
Combine the wet ingredients into the dry ingredients

Let the kids get scooping and messy!

Have fun!

3 INGREDIENT HIGH PROTEIN LOW CARB PANCAKES

An easy healthy high protein start to the day!

Ingredients:

3 tbsp cottage cheese
3 tbsp porridge oats
1 egg
1 tsp vanilla extract (optional)

Mix well and fry in a little coconut oil.
Makes 1 large pancakes or two small ones.

Serve with your favourite toppings.

PS my kids also love these pancakes 👍🏼

CHICKPEA FLOUR & VEGGIE FRITTERS

A healthy high protein and low carb breakfast or lunch - these are delicious and nutritious! They are also naturally vegan and gluten-free!

Ingredients

1 cup water
1 cup chickpea flour
1 small head of broccoli
3 chopped spring onions
1 grated zucchini, carrot or any other veg you like (squeeze out excess water)

Directions

Simply whisk the flour and water together and leave for at least 30 mins - 4 hrs for the flour to absorb the water. Then add your veg and season well. Heat oil of your choice in non stick fry pan. Simply scoop out approx ⅓ cup of the mixture and gently add to pan, flattening into desired shape. Fry until golden on each side, then place on paper towel. Enjoy with something creamy like avocado, tahini dressing, poached egg or anything you like.

CHRISTMAS & NEW YEAR OPENING HOURS

Just a couple of days left to get all your favourite zero-waste Wholefoods before a much needed Christmas break!

Just wanted to take a moment to thank all of our wonderful customers! We wish everyone a lovely holiday break ✌️

In Bristol, this Friday and Saturday, come and enjoy FREE sampling session with Abunoor Foods. The best pittas in town paired with delicious dips!

ELF ON A FOOD SHELF

From 1st December this little Elf will be appearing on various food shelves around our Bristol shop.

Each day there will be a LITTLE PRIZE for the first little person to find the Elf on a Food Shelf. 🎖️🍪

Please spread the word by liking this post and by tagging your friends and family that may well be interested in this.

CHRISTMAS BAKING - SOURDOUGH FRUIT BREAD

Time to start Christmas baking!!!

This is my all time favourite Christmas cake recipe by a lovely customer of ours

Ingredients:

To make the Dough:
50g Bubbly wild yeast starter or use natural fresh cake yeast
325g of warm water
500g Bread Flour

Filling ingredients:
150g Mixed Dried Fruit: dried Blueberries, Sour Cherries, Raisins and Sultanas
50g sunflower seeds
10g Vanilla Extract
25 g Brown coconut sugar
1g Cinnamon
1g Nutmeg
1g of clove
1g ginger
1 tablespoon of butter or oil for greasing the loaf tin.

Method:

In a large bowl whisk together the starter with water. Add the flour and salt, combined to a shaggy consistency. Cover with a damp clean cloth and let rest for 1 hour.

During this time soak your dried fruit and sunflower seeds in just enough warm water to cover them, mix in the sugar and vanilla extract, stir until combined and leave for at least 30 minutes. Drain the liquid before using.

After the dough has rested for at least 1 hour, pour the drained dry fruit and seed mixture into the dough and incorporate well with your hands. Gentle kneed for a few minutes until well incorporated.

Leave dough covered with the damp towel to rise for 8 – 10 hours ( Over night)

In the morning shape your dough to fit the loaf tin by rolling the dough to form a sausage shape, tuck the dough ends under and transfer into the lightly buttered tin. Leave to rise again at room temperature for 1 -2 hours

Preheat the oven at 230° C

Place the loaf tin in the middle of the rack and reduce the temperature to 200° and set a timer to bake for 50 minutes.

Transfer to a wire rack to finish cooling before cutting into slices.

Good to know: The moisture in the dried fruit will keep this loaf fresh for up to 4 days.
Good to Know: This loaf freezes well for up to 3 months in a airtight wrap.
Eating Tips: Best had lightly toasted with butter.

ZERO WASTE HOME GIFT SET

Time to start gathering all your zero-waste Christmas gifts!

This ultimate zero-waste home gift set has almost everything you need to get rid of loads of plastic in your home.

1 reusable coffee cup or water bottle
3-pack reusable cloths (ideal as a replacement to kitchen towel)
1 dish brush
1 mixed pack of cleaning solutions which contains: kitchen antibacterial cleaner, bathroom antibacterial cleaner, oven cleaner, glass cleaner and floor cleaner!

SPECIAL OFFER: 20% OFF
Only £23.95!

LOYALTY CARD

Join our digital loyalty card via the brilliant to benefit from 5% cash back every time you spend with Scoop.

Plus hear about everything going on at Scoop, including new products and promotions.

has a whole host of other fantastic local businesses. You can have a wallet of loyalty cards all in one place for amazing local, independent business across Bath.

Why wouldn’t you get signed up?

FALAFELS & PITTA

The absolute best falafels and pitta breads are now available at Scoop. Made by the wonderful - they’re proper, authentic stuff (IYKYK).

We’ve got both classic pitta breads and also sourdough ones which are INCREDIBLE!

They’re available in both Bath & Bristol!

Bath folk, we also have these absolutely amazing falafels in the freezer section.

They’re my new go to ‘quick’ dinner which I just have to have in the freezer. Along with sourdough pittas of course (which we are selling both fresh and frozen).

Simply pop the falafels in the oven for 10 mins or air fryer for 6.
Toast the pittas, chop a quick salad, drizzle some tahini and you have an amazing meal in 15 mins!

Best of all - they’re all made from healthy, natural and unprocessed ingredients and packaging free 💁🏻‍♀️

What do you call a nut roast that doesn’t have any nuts? 😂

Bean & Lentil roast just doesn’t quite have the same ring to it! But that’s what this is and it’s INCREDIBLE!

I absolutely love a nut roast, but let’s be honest, they’re not the friendliest on your waistline! 😂

This version has kidney beans and puy lentils instead of nuts, plus loads on veggies too!

It’s SUPER HIGH PROTEIN! And of course totally vegan!

The perfect vegan, gluten-free roast that’s also low cal!!

Ingredients:

300g kidney beans (cooked)
200g puy lentils (cooked)
200g butternut, chopped
1 grated courgette (water squeezed out)
150g porridge oats (gf if necessary)
3 tbsp nutritional yeast flakes
4 mushrooms, chopped
1 large red onion
4 garlic cloves
1 tsp marmite
1 tbsp tamari
1 tsp vegetable bouillon

Method:

1. Sauté the onion and garlic for a few mins
2. Add the chopped butternut, a few tbsp water, veg bouillon and marmite. Simmer until soft.
3. Add the mushrooms and courgette. Keep simmering.
4. Add all the remaining ingredients and mash together a little until it comes together.
5. Pop into a lined baking dish and bake for 30-40mins

We are super excited to be now stocking Middle Eastern delights.

Classic Pittas
Sourdough Pittas
Jerusalem Bagels
The best falafels

Enjoy a truly Middle Eastern foodie experience with these delights

BATH & BRISTOL

We are hiring!!!

Passionate about food, healthy eating and sustainability? Join our team of like-minded individuals 💪🏼

Full-time positions preferable but part-time will be considered too!

Please send your cv and covering letters why you would be a great addition to our friendly and outgoing team 💪🏼

Email: [email protected]

CHOC CHIP PEANUT BUTTER NICE CREAM

Anyone else craving ice cream in this glorious weather? Try this healthier alternative 👍🏼👍🏼👍🏼

Ingredients

For the clusters:

5 medjool dates
3 tbsp peanut butter
3 tbsp quinoa flakes
2 tbsp maple syrup
a pinch of himalayan salt

For the ice cream:

4 frozen ripe bananas
5 tbsp peanut butter
a handful of chopped raw dark chocolate

Directions

First make your chewy peanut clusters by preheating oven to 180C, then mix dates, peanut butter, quinoa flakes, maple and salt together with your hands. Place on baking tray spread out into chunks and bake for 10 mins, then allow to cool. Break into smaller pieces ready to go into your nice cream.

Next make the nice cream by simply blending the bananas and peanut butter in food processor until well combined. Add chocolate chunks and blend again until roughly chopped and combined.

Finally fold through your clusters. Serve with anything you like such as melted chocolate, chopped peanuts, cacao nibs or some caramelised buckinis.