Nourished

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Nourished An independent health shop based in Richmond, North Yorkshire since 1981.

27/10/2026

These vegan pumpkin muffins turned out so soft and fluffy. The pumpkin keeps them lovely and moist, while the cinnamon and warming spices make the whole kitchen smell amazing. The perfect cosy bake for a chilly autumn day! 🍂🎃

Ingredients
* 1 × 425g pumpkin purée
* 80 ml melted vegan butter
* 120 ml soy milk
* 250g coconut sugar
* 220g plain flour
* 1 tablespoon baking powder
* ½ teaspoon salt
* 2 teaspoons ground cinnamon
* ½ teaspoon ground nutmeg
* ½ teaspoon ground ginger
* ¼ teaspoon ground cloves

Optional additions
175 g chopped dark chocolate,raisins, dried cranberries or chopped walnuts

Method for pumpkin puree
1. Cut a pumpkin in half, remove the seeds, roast cut-side down at 200°C for 40–60 minutes until soft, then scoop out the flesh and blend until smooth.

Method for muffins
1. Preheat oven to 180°C. Put paper cases in 12 hole muffin tin.
2. In a large bowl, whisk together the pumpkin purée, melted vegan butter, milk and sugar until smooth.
3. Sift the flour,baking powder, salt, cinnamon, nutmeg,ginger and cloves into the same bowl.
4. Stir with a wooden spoon until the flour has been incorporated.
5. Gently fold in your chosen chocolate chips, dried fruit or nuts.
6. Divide the batter evenly between the 12 muffin holes.
7. Bake for 22–25 minutes, until a knife inserted into the centre comes out clean or with a few moist crumbs.
8. Leave the muffins to cool in the tin for a few minutes before transferring them to a cooling rack.

Recipe adapted from Noracooks

NEW IN - four new loose leaf teas 💚 Mulled winter warmer💚 Gingerbread chai💚 German mint blend💚 Pink oolongWe now have 23...
23/10/2026

NEW IN - four new loose leaf teas

💚 Mulled winter warmer
💚 Gingerbread chai
💚 German mint blend
💚 Pink oolong

We now have 23 loose leaf teas. Bring your own container to be filled with as much or as little as you like. Alternatively we have plastic-free home compostable bags available.

21/10/2026

We’ve really been enjoying this recipe lately. This delicious Greek spread topped with dill and capers is perfect served with warm pitta or on toast and is super easy to make.

Ingredients:
* 100 g yellow split peas
* 1 small onion
* 3 tbsp extra virgin olive oil
* Juice of 1 lemon
* Capers
* Dried dill
* Salt and pepper
* Sourdough or pita, to serve

Method
1. Rinse the split peas, then simmer them in water with the onion for about 25 minutes, or until completely soft.
2. Drain, reserving a little of the cooking liquid.
3. Blend with the olive oil, lemon juice, and salt until very smooth. Blend while the peas are still warm for the silkiest texture. Once cold, split peas firm up and never become quite as smooth again.
4. Add a splash of the reserved cooking liquid if the mixture is too thick.
5. Spread into a bowl and top with extra olive oil, capers, and dill.

Recipe from caloriedetails

12/06/2026

This is a great elderflower cordial recipe made with honey instead of sugar. So simple to make and tastes great.

15 heads elderflower about a cup of blossoms
500 ml (2 cups) honey
750 ml (3 cups) water
2 unwaxed organic lemons sliced

* Remove the blossoms from the elderflower heads, discarding as much stem as possible, and place them into a large bowl. Add the honey, elderflower, lemons, honey
* Heat the water in a saucepan or kettle until just simmering, but not boiling. Pour the hot water over the elderflower mixture and use a wooden spoon to stir until the honey dissolves fully. Stir in the lemon slices.

* Place a finely woven cloth or tea towel over the bowl and set in a cool, dark place. Let it steep for 2-3 days, checking after the second day. If you’d like it to be stronger, leave until day three.
* Once the cordial is finished steeping, strain it through a fine-meshed sieve and pour into sterilized jars or bottles. Keep in the refrigerator for up to a month, or freeze for longer storage.

Recipe from occasionallyeggs.com

We’re delighted to have Dr Hauschka’s Carol Wood back in the shop on Thursday, 2nd July. Space is limited so pop into th...
02/06/2026

We’re delighted to have Dr Hauschka’s Carol Wood back in the shop on Thursday, 2nd July. Space is limited so pop into the shop for more information and to book.

£10 booking fee redeemable against purchase of products.
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21/05/2026

This tear-and-share Ukrainian garlic bread called pampushky is so easy to make and covered with dill and garlic it tastes incredible fresh from the oven. Perfect served with soup.

* 100g vegan butter plus extra for the dish
* 250ml soy milk
* 400g strong white bread flour
* 10g dried yeast
* 1 tsp sugar
For the topping
* 4 tsp extra virgin olive oil extra for proving
* 5 garlic cloves crushed
* 2 teaspoons of dried dill
* 2 tsp c***r vinegar

1. Butter a 20cm round ovenproof dish. Warm the milk in a small saucepan over a low heat until just steaming, then add the butter and stir until melted. Remove from the heat and leave to cool to room temperature. Mix the flour, yeast, sugar and ½ tsp salt together in a bowl, then pour in the milk. Stir together until a rough dough forms, or bring together with your hands.

2. Knead the dough with your hands for around 8 mins, or until it’s smooth and elastic and springs back slightly when gently pressed. (It should not stick to your hands.) Shape into a ball, then transfer to a clean, oiled bowl. Cover and leave to prove in a warm place for 40-45 mins until doubled in size.

3. Divide the dough into 12, and roll each piece into a ball. Arrange these in the dish, then leave to prove for another 30 mins until they start to join together. Heat the oven to 200C/ 180C fan/gas6. Bake for 25-30 mins.

4. For the topping, combine all the ingredients together, then drizzle this over the pampushky while still hot from the oven. Leave to cool slightly, then serve warm.

(Recipe modified from BBC Good Food)

13/05/2026

These cookies only have 6 ingredients, are protein packed and refined sugar-free and we absolutely love them. Soft and slightly gooey on the inside with a crunch on the outside.

Make sure you use a smooth and creamy tahini - we use the Suma light tahini.

Ingredients

50g ground almonds
1tsp baking powder
3 tbsp spelt flour
65g creamy tahini
5 tbsp maple syrup
Salt

1. Preheat oven to 180 degrees and line a baking sheet with baking parchment paper
2. In a bowl mix together the almonds, baking powder, flour
3. Add the tahini, maple syrup and salt
4. Put in fridge for 20 mins
5. Roll into 6 balls, place on baking parchment and flatten to a cookie shape
6. Bake for 10-12 mins until cooked but still soft. As they cool they will harden. Leave to cool before eating.

(Recipe from Deliciously Ella Quick and Easy)

07/05/2026

A light but super tasty dish that is really easy to make. Super versatile and can be made with other pulses but we love the black-eye beans.

Ingredients

3 tbsp coconut oil
1/2 black mustard seeds
2 garlic gloves grated
10 curry leaves
100g chopped onions
2 green chilled split side ways
1/2 tsp chilli powder
1 tsp ground coriander
1/2 tsp ground turmeric
200g tomatoes cut in to small pieces
50g chopped spinach
100g cooked or tinned back eye beans
300g plain coconut yogurt

Method

1. Heat oil in pan. Add mustard seeds. When they start to pop add the onions garlic and curry leaves. Cook on a moderate heat for 5 mins.

2. Add the green chilli, chilli powder, turmeric and coriander. Mix well and add the tomato pieces. Stir and add the spinach. Cook for 5 mins.

3. Add black eye beans and salt to taste. Cook till hot. Remove from heat. Stir in the yogurt.

4. Serve with basmati rice or naan.

Modified from ‘Curry’ cook book

01/05/2026

Wild garlic season is back and we’ve been enjoying being out collecting it. This wild garlic hummus recipe was delicious and super easy to make.

Ingredients

* 250 grams cooked chickpeas
* 3 tablespoons tahini
* 1 lemon juiced
* 50 grams wild garlic
* 60 millilitres extra virgin olive oil
* 1/2 teaspoon salt

Put all the ingredients into a food processor and process until you have a smooth textured paste. Add liquid from the chickpea can or water until you have the right thickness.�
(Recipe from Farmers Girl Kitchen)

We are very proud to have won the Original Richmond Environmental Award. A huge thank you to our kind customers for nom...
23/04/2026

We are very proud to have won the Original Richmond Environmental Award. A huge thank you to our kind customers for nominating us and to Original Richmond for a lovely evening.



Second image from chrisbooth.photos

Address

11 Finkle Street
Richmond
DL104QA

Opening Hours

Tuesday 9:30am - 5pm
Wednesday 9:30am - 5pm
Thursday 9:30am - 5pm
Friday 9:30am - 5pm
Saturday 9:30am - 5pm

Telephone

+441748822210

Website

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