What are the opening hours?

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

Nourished

Name: Nourished
Address: 11 Finkle Street, Richmond, DL104QA, GB
Telephone: +441748822210
Price range: $$

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

04/11/2026

Just a few of the new goodies we’ve got in lately! ✨

There’s lots more to see in store, so pop in and have a look!

03/11/2026

This is a recipe we’ve cooked regularly, and it never disappoints!

Packed with flavour, fresh crunchy vegetables, crispy tofu and soft rice noodles, all coated in a delicious sweet, sour and tangy tamarind sauce. Finished off with crunchy peanuts and a squeeze of lime.

Ingredients (serves 1)
* 100g dried rice noodles
* 1 tbsp soy sauce
* 1 tbsp tamarind paste
* 1 tbsp coconut sugar
* 1 tsp coconut oil
* 1 garlic clove, finely chopped
* 2.5cm piece of fresh root ginger, peeled and grated
* ½ red onion, thinly sliced
* ¼ tsp ground turmeric
* 100g firm tofu, crumbled
* 120g prepared stir-fry vegetables
* 1 tbsp chopped peanuts
* 2 lime wedges, to serve 
Method
1. Soak the noodles in cold water for 10minutes or until soft. Put the soy sauce,tamarind paste and sugar in a bowl and mix together, then leave to one side.
2. Put pan over a high heat. When hot, add the oil, garlic and ginger and cook for 30 seconds. Add the onion,turmeric and tofu, and stir-fry for 4–5minutes or until the tofu becomes crispy.
3. Add the vegetable mix and stir-fry for 2-minutes. Lift the noodles out of the water and put directly into the wok.
4. Stir-fry for 2 minutes, then add the tamarind mix and 2 tbsp water. Stir-fry for another 2–3 minutes or until the noodles are soft and coated in the thickened liquid,then garnish with peanuts.
5. Serve with lime wedges.

Recipe modified from Feed Me Vegan by Lucy Watson

30/10/2026

Just some of the lovely new products that have arrived in the shop recently. Pop in to see what else is new.

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

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

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.
gb

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)

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

http://www.thehealthfoodshop.co.uk/

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