Are you a Real Food Rebel?

Fancy joining the real food revolution? I’m a passionate foodie who’s always loved cooking and eating food that makes me feel great, which in my case is mainly light, natural, plant based and organic where possible.

My philosophy eating ‘real food’ which nourishes your body and mind. In my blog you can find delicious but easy plant based recipes and all my recipes are dairy, gluten and refined sugar free.

 

Raw Christmas Mini Puddings with Coconut Cream and Pomegranate (vegan and gluten free)

By December 6, 2016 Breakfast, Dessert, Recipes, Vegan Recipes, Vegetarian Recipes
img_1363

If you love Christmas pudding like me you’re going to love these! Although I’m not really a fan of heavy Christmas food, Christmas pudding is one of those tradional celebration dishes I absolutely love and look forward to. Of course it’s usually oozing with brandy or rum and traditionally suet but mine is a healthier raw vegan version with lovely juicy soaked fruits, ground almonds, lots of festive spices and orange juice for a lighter feel (but no less special).All topped off with some creamy coconut cream and popping jewels of pomegranate. Amazing. These delicious little puds are packed with juicy Christmas fruit; dates, figs, goji berries, apricots, cranberries and raisins. Then mixed with a warming and aromatic combination of spices; cinnamon, cardamom, nutmeg, cloves and lots of fresh ginger. Plus the puddings couldn’t be easier to make, all you need to do is soak the fruit for a few hours until they get nice and juicy, squeeze out the excess liquid and blitz to a chunky paste then mix with the dry ingredients (plus a few extras for texture). They then need a few hrs to chill and firm up in the fridge but after that you can eat with some …

Read More »

Quinoa Flour Pizza with Figs & Cashew Cheese (Vegan & Gluten Free)

By November 28, 2016 Dinner, Lunch, Recipes, Vegan Recipes
img_0770

I thought it was about time for a pizza recipe and I’m so excited about this one! I created the base for one of my newest clients Hodmedods who produce wonderfully delicious organic grains like yellow pea, green pea, fava bean and qionoa flour on their farm in Suffolk plus a range of pulses and cereals. You may have seeen my latest obsession on Instagram – their amazingly green green pea flour. They make the best savoury pancakes ever. I created this delicious quinoa flour pizza for Hodmedods and can’t wait to share my version of it with you. The pizza crust has a few more stages than usual but it’s definitely worth it. Toasting the flour first really brings out its nutty flavour and removes any bitternes, and because we’re adding yeast the dough needs to prove a little before baking. The result is a deliciously crisp but still moist base and seriously tasty. Topped with a classic tomato sauce, my creamy cashew cream, figs and peppery rocket this pizza packs a flavour punch and is packed with wholesome goodies. I hope you like my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to …

Read More »

High Fibre Malty Breakfast Bars

By November 18, 2016 Breakfast, Dessert, Recipes, Vegetarian Recipes
img_1079

These high fibre bats are super easy to make, really healthy, juicy & delicious!

Read More »

Golden Ginger & Turmeric Cookies (vegan and gluten free)

By November 13, 2016 Breakfast, Dessert, Recipes, Vegan Recipes, Vegetarian Recipes
img_0910

I made these little golden warming cookies the other day as a client was coming over for a day of food styling. I thought it would be nice to welcome them with a lovely just baked, deliciously warm and gooey cookies. And these are pretty special as they contain fresh ginger and turmeric. Yes, fresh turmeric with its rich golden colour and amazing anti inflammatory properties. But don’t worry if you can’t find fresh as ground is also amazing and will give the same colour and benefits – They taste absolutely delicious! Lovely crunchy cookies with gorgeous warming spices and did I mention the other wholesome ingredients? Ground almonds, mixed seeds, oats, desiccated coconut, coconut oil, lots of spices and 1 banana and a little coconut honey for sweetness. My clients loved them thankfully which is always an brilliant test! I hope you do to… Love Niki xx If you make these I would love to hear what you think and if you love them as much as I do?  If you like the content that I’m sharing on this blog, please subscribe to my updates above and follow me on Bloglovin!  

Read More »

Seasonal Veggie Feast with B.Fresh Juices

By November 11, 2016 Dinner, Lunch, Recipes, Vegan Recipes, Vegetarian Recipes
pic-4

I’ve got some exciting news for you! I’m teaming up with a wonderful raw cold pressed juice company called Bfresh! All of their delicious fresh juices are made on a farm in my lovely home county of Shropshire! I’ll tell you a bit more about Bfresh in a minute but firstly here’s what I’ll be doing (very excited). Creating monthly recipes from seasonal ingredients which will complement their delicious juices, also some recipe videos for inspiration and some blog posts. About BFresh! They have a gorgeous collection of juices, all cold pressed with a high veg and low sugar content. I’m not a fan of high sugar juices so these are just perfect. And they taste incredibly fresh, the individual ingredients sing out but also compliment each other perfectly. My favourites are; #rockthebeets (of course as I’m beetroot obsessed) and #goldenglow which includes carrot and fresh turmeric. But their range includes so many delicious juices; So here are my first recipes and I’ve been inspired by all our lovely seasonal root veg. A delicious beetroot, carrot and potato rosti topped with watercress, baked beetroots with dukka and heritage carrots with tahini dressing. A big and hearty autumnal roast veggie feast …

Read More »

Easy Smokey Baked Beans

By November 3, 2016 Dinner, Lunch, Recipes, Vegan Recipes, Vegetarian Recipes
Easy Smoky Baked Beans

There’s something so comforting about a big pan of smoky baked beans. I grew up with Heinz baked beans and I still love them – I have such a strong association of cosy weekends and when I’ve been away for long periods of time they are one of the things I can’t wait to get back to eat. Mmm with some good and thick sourdough toast or on a slow baked potato and I’m in heaven. But you know what I think they are even better if you make them yourself and of course you know exactly what’s good into them! Dramatically less sugar and salt and extra goodies like mixed beans and more of a smoky flavour. Essentially the principle is the same – tomatoes, beans, onions, garlic, smoked paprika and some sweetness and acidity. As this makes a pretty big batch they’re perfect for eating in so many ways; on toast, with rice, a crispy jacket potato, plus I also like to add some soy chunks for added protein and texture.. These guys would be absolutely perfect for bonfire night with potatoes on the bonfire, corn on the cob and crunchy slaw… yum!   I hope you like …

Read More »

Creamy Parsnip and Rosemary Soup (Vegan)

By October 28, 2016 Dinner, Lunch, Recipes, Vegan Recipes, Vegetarian Recipes
Creamy Parsnip and Rosemary Soup

It’s definitely getting to be soup weather and I’m always looking for new flavour conbinations, this one is a bit of a classic though. Roast parsnip, rosemary and garlic, really simple yet such a lovely combination of flavours, especially when topped with crunchy toasted hazelnuts. I absolutely love adding a crunch to soups as although I really like the warming smoothness of a hearty soup I still like to add a bit of texture. The hazelnuts also add some fantastic plant based protein to keep you fuller for longer. I went along to an amazing bread making class at The Jamie Oliver Cooking School on Sunday for a fantastic bread making course. I learnt loads as although I’m a dab hand at flatbreads I’m not that confident with yeasty breads. We made simple white rolls (to go with the pumpkin soup we scoffed drown at the end), focaccia and my favourite a wholemeal breakfast loaf stuffed with caramelised onions and toasted hazelnuts – amazing! The lucky thing is I’ve still got some left and it’s the perfect soup dipper! I’ve got to try and recreate it, with my own inclusions. Hmmm I’m thinking; sundried tomato, olives, hummus maybe.. super yum! …

Read More »

Mini Pumpkin Pies (Raw, Vegan & Gluten Free)

By October 22, 2016 Breakfast, Dessert, Recipes, Vegan Recipes, Vegetarian Recipes
Mini Pumpkin Pies (Raw, Vegan & Gluten Free)

I love this time of year when the leaves are falling, the air gets all crisp, my boots and woolen scraves come out and pumpkins start appearing in the shops. It seems like the varieties get better every year – I found the cutest mini pumpkins this year which have been the perfect prop for lots of my pics. But no shop bought pumpkins in this recipe I’ll have you know. No, these were grown in our garden by Andy, and they are HUGE! So clearly I needed to make a lot of pumpkin dishes, pumpkin soup immediately sprang to mind (of course) and then pumpkin hummus (as you know I can pretty much make hummus out of anything!) but then I really wanted to make a dessert as well…So it had to be  pumpkin pie. Do you like it? The classic version can be a bit sweet and heavy so it seemed like the perfect opportunity to make my version which is super yummy and packed with healthy ingredients. Plus my recipe couldn’t be easier it’s just a matter of blending. Happy days. The pie base is based on my tried and tested raw tart base and then the …

Read More »

Middle Eastern Rice and Lentils

By October 16, 2016 Dinner, Lunch, Recipes, Vegan Recipes, Vegetarian Recipes
Middle Eastern Rice and Lentils

As you know I’m usually all about a super quick meal which can be whipped up in 30 minutes but sometimes I do like to spend a little more time and cook something using simple ingredients which need cooking slowly so that all the flavours intensify and deepen. So this is the sort of lovely comforting meal I love to make on a cold autumn weekend afternoon, when all you want to do is be cosy in the house and you have more time to spend in the kitchen. My middle eastern rice is easy to make but really benefits from long slow cooking so that all the flavours meld together beautifully. My middle eastern rice is cooked in the same way as a risotto by adding more water when the rice and lentils get a little dry. The final delicious addition (and I think what makes it) is lots of caramelised onions and a good squeeze of lemon. Something amazing happens to onions when you cook them on a really low heat for a long time, at least 30 minutes. That deep and rich caramelisation adds so much flavour to your dish and is really worth it if you have …

Read More »

Choc, almond & banana granola (gluten and refined sugar free)

By September 28, 2016 Breakfast, Dessert, Recipes, Vegan Recipes, Vegetarian Recipes
Choc, almond & banana granola (gluten and refined sugar free)

Buckwheat is gluten free, naturally high in plant proteins and has a delicious nutty texture and flavour which is perfect to make this crunchy nutty granola.

Read More »

Sweet Potato Massaman Curry (Vegan)

By September 25, 2016 Dinner, Lunch, Recipes, Vegan Recipes, Vegetarian Recipes
Sweet Potato Massaman Curry (Vegan)

I’ve been wanting to post a massaman curry recipe for a while now, in fact I have no idea why I haven’t as its one if my all time favourite curries. The first time I tasted this amazing curry was in Thailand many many years ago and I was just blown away by its delicious sweet peanuttiness. Easily my favourite Thai curry and that’s saying something. I made this one last weekend as my friend Lisa was over for the weekend, as she’s basically got the same taste in food and lover of spicy food so I thought that she’d love this. You can of course buy a massaman curry paste from the supermarket but I always think fresh tastes better and the bought ones usually contain fish sauce as its a classic Thai ingredient. Don’t worry it’s really not difficult to make your own and dispite a longer list of ingredients it’s just a matter of popping them all in your processor and blitzing! The amount below makes more than you need but you can keep it in the fridge and use it for stir fries, soups etc. I swapped the classic potatoes for sweet potatoes to make the …

Read More »

Beetroot Risotto with Ancient Grains (Vegan)

By September 22, 2016 Dinner, Lunch, Recipes, Vegan Recipes, Vegetarian Recipes
Beetroot Risotto with Ancient Grains (Vegan)

Beetroot beetroot oh how I love you! Your beautiful red juice and gorgeous earthy flavour, I’m such a fan, but you problably know that, right? Beetroot humus, beetroot pancakes, beetroot flapjacks, beetroot curry and now beetroot risotto – it was only a matter of time eh? This risotto is super special because I made it with a lovely mix of organic ancient grains (spelt, pearl barley, red lentils and green mung beans)  which adds a lovely variety of textures and flavours and also additional nutrition. You can of course make it with aborio rice but I do think this mix really enhances the flavour and definitely the texture. I decided to make this delicious beetroot risotto for two reasons firstly because I’m supporting #OrganicSeptember (you can read about this in my previous post), so the guys at Mr Organic kindly sent me some of their delicious range of products which included some gorgeous beetroot powder from Of The Earth. It’s such a vivid red colour it inspired me to make a beautiful richly red beetroot risotto, again can out tell I’m going for maximum beetroot here! And the other reason was that our lovely friend Ben was coming for dinner …

Read More »

Salted Peanut Butter Banana Cookies (Vegan & Gluten Free)

By September 18, 2016 Breakfast, Dessert, Recipes, Vegan Recipes, Vegetarian Recipes
image

Who doesn’t like a peanut butter cookie? Ok maybe just me, but you probably already know I’m complete peanut butter addict so these little soft and gooey peanut butter, banana and choc chip cookies are like yummy bites of heaven for me. The cookies are simply sweetened by the juicy dates and ripe banana’s so no added sugar at all but they’re no less sweet. In fact I always like add a little salt to counter the sweetness and give that gorgeous sweet and salty taste. These cookies make a delicious snack or I like to eat them for breakfast with some coconut yogurt, seeds and berries. And great on the go of course, or just because… In other news I’m just on the way back from London where I had a super exciting meeting with my agent! We’re going to be working on a proposal for a book – how exciting it that!  It’s always been my dream to have a cookbook guys, I hope you’d like it too? Speaking about recipes, working freelance and from home is very different to my previous more structured working day but I’m hoping it’s going to free up some more time of …

Read More »

Thriva Health Test Review & My Results

By September 14, 2016 Lifestyle, Product Reviews, Reviews
image

I’m not sure about you guys but I’m always keen to know how healthy I am. I mean I think that I have a healthy diet and lifestyle but how do we really know what’s going on on the inside? Especially as we don’t usually get a health check from the doctors unless we’re ill or have symptoms which need further investigation so when the guys at Thriva offered me the chance to try out their DIY health test I was really keen to try it. I was particularly keen to see if following a plant based diet has had any impact good or bad on my health  – Their ‘Energy’ test tests for cholesterol, liver function, vitamin D and Iron so a great all over check. I’m pleased to say my test came back all good! Have a look at the results below for a detailed breakdown if you’re interested. You will notice that I theoretically have ‘high’ cholesterol but it’s the HDL ‘good’ cholesterol which actually protects against heart disease. By the way I suspected that this was the case as the last time I had it checked a few years ago my HDL levels were high and …

Read More »

Flourless Chocolate, Almond and Chestnut Brownie Cake (Vegan & Gluten Free)

By September 13, 2016 Dessert, Recipes, Vegan Recipes, Vegetarian Recipes
Flourless Chocolate, Almond and Chestnut Brownie Cake (Vegan & Gluten Free)

Before I get onto my recipe (and oh my it’s a good one!!!) Just a quick word about the lovely evening I’ve just had as I’m writing this on the way back from an inspirational evening in London at Come Dine with Eve. A panel discussion with the most inspiring female chefs talking about their careers, inspiration and the experiences of women in the restaurant trade. The impressive line up included; Sophie Michell, Ana Morris, Anna Hansen, Chantelle Nicolson, Claire Clark and Lisa Allen – just wow! I’m not sure about you but nothing inspires me more than strong and courageous women following their foodie passion. I think there’s something a little magical about this recipe. I’m not exaggerating when I say I absolutely love this chocolate brownie cake. For me, it has just the right combination of dense chocolatey texture, sweetness from the dates and gorgeous almond flavour. Imagine a cross between a brownie, torte and the richest chocolate cake and you’re somewhere close to the texture of this amazing dessert. The secret ingredient is chestnuts, which keep the brownie really moist and work so well with the cacao and almonds. As ever my cake is dairy, gluten and …

Read More »