Articles by Amy Beeton
Hi, I'm Amy and i'm the administrator of this site. I've worked at Suma since I left Uni in 2004. I graduated with a degree in digital media, and spend a lot my time online looking after this website, or our wholesale site www.sumawholesale.coop. When i'm not working you can find me knee deep in mud at my allotment, or at my imac working on various design projects. I love Suma because i've been a vegetarian for over 10 years, and enjoy working in a meat-free environment. The lunches are top notch too!
The March / April recipe round up from Suma’s network of vegetarian, vegan and gluten-free bloggers containing 10 delicious and healthy recipes.
It’s Spring cleaning time! Take a look at how Suma’s Ecoleaf Washing Up Liquid can perform many cleaning tasks in the home. Natural and effective.
Find out more about one of our workers. Johnny has been a member at Suma for over 10 years, and loves to take his Suma truck out on deliveries.
Zaytoun celebrate their 10th harvest and year supporting Palestinian farmers and growers.
A vegan Christmas cakes with a twist using dried pineapple, apricot and crystallised ginger. It’s a big hit with people who often don’t like a more traditional cake because of it’s tangy, zingy flavour.
A vegan vegetable and tofu layered picnic pie recipe, inspired by Ruby Tandoh’s recipe from the Great British Bake off 2013
Try our raw vegan pecan pie recipe, a delicious vegan variant on the traditional offering using a mix of ground nuts, coconut oil, dates and agave syrup. So simple it can be made in under 10 minutes.
Turkey Lodge Tour Fest
A Tour de France event
Sunday 6th July – 7.30am – 7.00pm
Little Valley Brewery, with a little help from its friends has released the date and times for the ‘Turkey Lodge Tour Fest’ …
A Vegan Basil and Asparagus Tart recipe taken from the acclaimed cookbook ‘The Mystic Cookfire’ written by Veronika Robinson. It’s a perfect evening meal using asparagus which is in season in late spring / early summer months.
A Vegan wild garlic and spinach filo pie makes for an interesting meal using wild garlic. An abundant foraged food growing in woodland, often near Bluebells throughout April, May and June.