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 Matcha Cheesecake (Vegan & Gluten free)

By March 5, 2017 Dessert, Recipes, Vegan Recipes

I absolutely love matcha, not only is it super healthy and packed with anti oxidants it’s distinctive taste works so well in food. Some of my favourite ways to use it are; matcha latte oats (I can’t get enough of this delicious breakfast), matcha banana ice cream, matcha lattes (of course) and now this delicious matcha cheesecake. My matcha cheesecake is super easy to make and tastes amazing, the creamy matcha cashew topping combined with some creamy coconut cream & vanilla powder really enhances the matcha flavour. I also decided to add some rich raw cacao to the base so that not only is crunchy it’s also chocolatey. Happy days! I hope you enjoy this one… I hope you like my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x If you like the content that I’m sharing on this blog, please subscribe to my updates above and follow me on Bloglovin!

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Oatbran, banana & choc chip pancakes with raspberry compote

By February 28, 2017 Breakfast, Dessert, Recipes, Vegan Recipes, Vegetarian Recipes

As today is pancake day this is my third and final pancake recipe for a little while so I thought I’d better make it a good one! Delicious banana & choc chip pancakes made in collaboration with the guys at Mornflake. For a change I decided combine my usual buckwheat flour with Mornflake oatbran and the results are great. Sweetened by the ripe banana and almond milk they came out light and delicious with some added oaty goodness. Then all topped with some gorgeous slightly sharpe raspberry compote. So good. I’m sure you know that breakfast is my favourite meal of the day and it very often involves some sort of oaty concoction . In fact my first job out of uni was at a breakfast cereal company (which was kind of perfect) where I did lots of projects in the factory initially as a graduate trainee before making my first move into Marketing. One of the perks was definitely having lots of delicious oats & granola to hand! For my pancake recipe I’ve used Oatbran rather than oats and if you’re not entirely sure what oatbran is it’s the outer layer of the inner groat of the oat and it’s super …

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Banana blueberry buckwheat pancakes with blueberry compote, coconut yogurt and toasted walnuts.

By February 26, 2017 Breakfast, Dessert, Recipes, Vegan Recipes, Vegetarian Recipes
2017-02-07 09.15.55-3

I’m back with some more pancake inspiration, this time they are super fruity with bananas and juicy blueberries all topped off with gorgeous blueberry compote and lovely toasted walnuts. The banana’s add some natural sweetness which I love and nothing beats the pop of a juicy bursting blueberry. You can find their nutritional value and comment from Will Hawkins – Nutritionist with the Push Doctor. See below.   I made these deliciously healthy pancakes in collaboration with Push doctor. If you haven’t heard of Push Docter they are an line service enabling you to get access to GP advice or a consultation within minutes.  A great solution if you don’t have time to get to the doctors surgery. All NHS commissioned. You can find out more here. Will Hawkins, Nutritionist at Push Doctor, says: This is a healthy twist to your traditional Pancake Day treat. As well as tasting great, blueberries are low in calories and a great source of antioxidants, which protect your body against diseases. Meanwhile, bananas are rich in potassium, which lowers your blood pressure and encourages good heart health. Buckwheat contains more essential vitamins and minerals than white flour, while it’s high in fibre, which is great …

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Blood Orange & Choc Chip Pancakes (Vegan & Gluten Free)

By February 23, 2017 Breakfast, Dessert, Recipes, Vegan Recipes

Well I’ve got to say that these little blood orange and choc chip pancakes are pretty darn good! Because pancakes are already good right? But then combined with beautiful zingy blood orange juice and little specs of cacao nibs running through them it’s takes the pancake to a whole new level. And they are super light and fluffy too which means of course you can eat more! I topped them with a big dollop of coconut yogurt and some caramelised nuts I had let over from some recipe developing for a client. Delicious. I created these with lots of my favourite organic ingredients; Doves farm organic buckwheat flour (an absolute staple), organic cacao nibs and lovely seasonal blood oranges. Once again I’m very happy to support The Soil Association and their #flipittoorganic campaign for pancake day. I know I’ve talked about it before but here’s some more about why organic is so good! Organic food comes from trusted sources. When you see the organic symbol, you can be sure what you buy has been produced to the highest animal welfare and environmental standards. Organic always means: Fewer pesticides The highest standards of animal welfare No routine use of antibiotics GM …

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Do you fancy a Yerba Mate?

By February 10, 2017 Uncategorized

So I’m a bit late posting this as I’m a little behind with my posts at the moment but here it is – better late than never! So today I’m going to be talking about Yerba Mate ( yer-bah ma-tey). Have you heard of it? Well, Mate is neither a tea nor, a coffee but is a natural stimulant with tons of other health benefits (see below). The founders Rosie and Charles cofounded Yuyo after falling in love with yerba mate on their travels in South America, so when they asked me to be a Yerba Mate ambassador and try drinking during January for their #yerbamatemission I happily agreed. And there’s also a chance to win some so you can try for yourself  – happy days! So here’s some more about mate! Yerba mate is neither tea nor coffee – it a real super plant, an evergreen tree native to South America, the leaves of which are consumed as an energising beverage on a daily basis by Argentineans, Uruguayans, Brazilians and Paraguayans. It offers a number of health benefits, including stimulation, hydration and metabolism boosting. The plant contains: – High levels of theobromine (the feel-good compound from cacao) – Natural …

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Vegan Bombay Sweet Potato & Pea Frittata

By February 7, 2017 Dinner, Lunch, Recipes, Vegan Recipes, Vegetarian Recipes
Vegan Bombay Sweet Potato & Pea Fritatta

I’ve just had a wonderful day at Fare Healthy; I talked on a panel about all things organic with the Soil Association, met some of my lovely blogging friends (Sara of Shiso Delicious and Nina Nourish Atelier), had some quick business meetings (so many exciting projects coming up) and then helped lovely Nina with her food demo (I say helped – maybe I hindered 😂). It was a great event with tons of inspiring speakers, health brands and entrepreneurs. Definitely feeling inspired. This is one of my more creative recipes I would say, a vegan Bombay sweet potato & pea frittata. So how do you create an eggless frittata? As usual I did lots of research and then came up with my own Niki version. I decide to added in some of my favourite flavours here, so lightly spiced Indian spiced potatoes with soft caramelised onions and then the eggy part is made from a combination of firm silken tofu blitzed with almond milk, gram flour, nutritional yeast for a cheesy flavour and some lovely seasonings such as Dijon mustard, tamari & turmeric. It came out really well, tasty, gooey and really quite eggy textured. I would love to hear what …

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Crispy Coconut Cauliflower with Minty Peas & Pita

By January 31, 2017 Dinner, Lunch, Recipes, Vegan Recipes, Vegetarian Recipes

The weekend before last as I had the most wonderful weekend as I got to spend it with some very lovely foodies. On Saturday a fellow blogger, health coach and plant based advocate came across from Italy to spend time cooking, chatting, food styling, generally sharing ideas and the challenges of being a full time food blogger. We had a lot to talk about! Having spent many years working in a office I’m still finding my way a freelancer and the one thing I do miss is the support and just the opportunity to share ideas with your colleagues. That’s why it’s so important to have a network of fellow bloggers and freelancers to chat to and generally support each other. I’ve said it before but connecting with like minded people really is one of the best bits! And then on the Sunday I spent the afternoon with a couple cooking up a vegan feast at a private cooking class. Again it’s so heartening to spend time with people who share your passion for good plantbased food and a just a general love of food! I created this deliciously moorish crispy cauliflower with minty peas the other day and I’ve got …

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Butternut Squash, Chickpea & Coconut Curry for #OrganicUnboxed

By January 25, 2017 Dinner, Lunch, Recipes, Vegan Recipes, Vegetarian Recipes

I’m really excited to be taking part in the #OrganicUnboxed campaign again this January. As you know I’m a big advocate of incorporating organic food into your diet where you can and also getting the message out about how good a plant based can make you feel – so I’m really happy to be spreading the word. A lovely box of organic products and a big box of veggies from Abel & Cole arrived on my door step last week, the challenge was to create a delicious meal using them. I really wanted to include as many of the gorgeous goodies as possible. Too many to do that, but I tired! So I decided to make a wholesome and delicious butternut squash, chickpea & coconut curry with a big dollop of Biona chilli peanut butter. Creamy curry coconut curry with chunky cubes of squash, chickpeas, fragrant  spices,  a hint of peanut then topped with more crunchy peanuts. Very delicious. I don’t think you can beat scooping up your curry with a flatbread so I made a some quick flatbreads with the Marriages organic  flour, and then finally a fresh and crunchy fennel salad with toasted seeds and a tahini and …

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Red Lentil and Coconut Dal with Toasted Sunflower Seeds

By January 16, 2017 Dinner, Lunch, Recipes, Vegan Recipes, Vegetarian Recipes

My coconut dal is inspired by the amazing fresh coconut based curries I had the great pleasure of eating in Kerala at the end of last year. They use fresh coconut in so many delicious dishes and they have an ingenious little coconut meat shredding tool. As I don’t have one I thought I’d use organic unsweetened desiccated coconut, and it worked like a dream. I’ve got to say I’m super happy with this recipe, not only does it taste great it’s simple to make and its wholesome and nutritious. Three big ticks! I’m also experimenting and looking into not using my usual tomatoes and garlic as the base for some of my recipes. This is another tip I learnt in india where onions, spices and water form the base of lots of curries and they’re still truely delicious. So my super simple dal is made like this; fry onions then spices in some coconut oil, wash your red lentils, add them to the pan with water, simmer for 15 minutes then finally stir in the desiccated coconut, season and that’s it!!! Couldn’t be simpler and absolutely delicious. And of course I topped the dal with my new obsession – …

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Spicy Bean, Mushroom & Avocado Quesadilla (Vegan & Gluten Free)

By January 8, 2017 Dinner, Lunch, Recipes, Vegan Recipes
Spicy Bean, Mushroom & Avocado Quesadilla (Vegan & Gluten Free)

I’m being very distracted writing up this recipe as I’m watching Chefs Table on Netflix at the same time – I can’t believe I haven’t seen it before! Incrediblely inspiring to see amazing chefs tell their stories. All different but totally driven to follow their dream. And I can certainly understand that obsession with food! I made this deliciously comforting quesadilla the other day and it’s packed with gorgeous healthy and wholesome ingredients; smoky beans, smashed avocado with lime, garlicky mushrooms and my favourite tahini dressing which makes everything taste amazing. The gooey centre combined with the crispy tortillas makes the quesadilla pure comfort food. Perfect for when you just need something tasty, healthy, filling and quick to make. This recipe is for one quesadilla which Andy and I shared with some salad and it was more than big enough. But just double up the amounts if you’re feeling really hungry or for more people. The bean mix recipe makes more than you need for just one quesadilla so you can either use it to make more or it’s delicious on toast, baked potatoes with salad or rice etc. I probably would have added some hummus as well if I’d had …

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Chocolate Avocado Truffles (Vegan)

By January 1, 2017 Dessert, Recipes, Vegan Recipes
Raw Chocolate Avocado Truffles (Vegan)

I made these amazing vegan chocolate truffles a few days ago and it’s fair to say they are so delicious and addictive I’ve nearly eaten them all…I actually had to take some to my mums for her to eat or I have no doubt that I would have scoffed the lot! I thought I’d better post these amazing chocolate truffles ASAP before everyone’s new year health kick starts. Have you over indulged? I’ve definitely enjoyed lot’s of delicious food, but you know what I really do believe in balance, and yes I know it’s easy to say but for me eating healthily and moderately most of the time (even Christmas) means that I don’t have to go crazy with a health regime in January. Plus I’m now in a place where I feel happy having a few healthy treats occasionally, so chocolate truffles it is! And of course there are no bad ingredients in my deliciously addictive little chocolate truffles. Guess what makes them all gooey and creamy? It’s actually avocado. Which is then combined with some really good quality vegan chocolate (I used Raiz the bar), raw organic cacao, organic coconut oil and some coconut honey…what’s not to love? …

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Raw Tiramisu Cupcake Cheesecakes (Vegan & Gluten Free)

By December 31, 2016 Dessert, Recipes, Vegan Recipes
Raw Tiramisu Cupcake Cheesecakes (Vegan & Gluten Free)

Having just spent nearly five weeks in India without any coffee (which wasn’t so bad but I strangely developed a taste for black tea), and the great thing is that now that I’m home I don’t seem to feel the need for the daily espresso or two that I used to have. Happy days. However I have been thinking a lot about coffee desserts. I’m not sure what’s going on but it’s got me thinking about creating a raw tiramisu… Now my husband Andy loves a tiramisu but I would usually chose something citrusy. However I do think that the combination of rich dark chocolate, coffee and vanilla is wonderful, so it had to be tiramisu. So here it is – my latest dessert creation! Cute little raw vegan cupcake tiramisu cheesecakes and I’m really happy with the result. A deliciously crunchy, rich base with a gooey, chocolatey coffee mousse centre and creamy vanilla topping. Once again I’ve added my little secret ingredient chestnuts to the mousse for extra richness and texture, you’ve got to try it. I also tried using silicone cup cake cases for the first time and they worked like a dream! I hope you like my …

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Super Tasty Leftover Christmas Veg Ideas

By December 27, 2016 Uncategorized

I love all the Christmas veggies around at the moment, roast carrots and parsnips, sprouts … mmm I love sprouts! Although there arent that many leftovers in my house, there are always a few spare sprouts or extra bit of mash that you just can’t manage to squeeze into bursting tummies. So I thought it would be a fun idea to share a few ideas for using up those leftovers; all really quick, tasty and deliciously healthy. Once again I’m teaming up with my friends at Bfresh juice for some veggie inspiration. Because a lovely fresh cold pressed veg packed juice is just what I need after Christmas indulgences, how about you? I’ve featured Bfresh #Goldenglow as the perfect accompaniment to my leftovers recipes. A gorgeous mix of carrot, orange, apple & fresh turmeric. Healthy and delicious. Hurrah, I’ve created three little recipes & videos to get your taste buds tingling and use up those leftovers… Heres my first; Asian sprout stir fry with noodles & toasted cashews This super quick, tasty meal can be whipped up in 15 minutes flat and is so good. Crunchy sprouts with sesame, garlic, ginger, comforting noodles, delicious toasted cashews for crunch and juicy …

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Five Ingredient Raw Banoffee Pie (vegan and gluten free)

By December 22, 2016 Dessert, Recipes, Vegan Recipes, Vegetarian Recipes
5 Ingredient Raw Banoffee Pie (vegan and gluten free)

You don’t need lots of ingredients to make some truly delicious. My five ingredient raw banoffie pie is testament to that. I made it on my last day in Kerala as part of a farewell meal for the special ladies who were part of the cook book project and retreat, and as I was in India without my cupboard of goodies at home I wasn’t tempted to add in anything other than the core ingredients which I had to hand. I couldn’t be more pleased of the result, a sweet, crunchy and slightly salty base topped with smooth, creamy and melting caramel banana icecream. A winning combination in my book.. To enhance the flavour is I firstly toasted the almonds for a deliciously toasty flavour and also used really ripe bananas. I topped my delicious pie with some pumpkin bliss balls and dollops of coconut cream (not in in pic 😜). The ladies absolutely loved it… I hope you like this my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x  If you like the content that I’m sharing on this blog, please subscribe to my updates above and follow …

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Niki’s Christmas Nuts

By December 15, 2016 Dessert, Recipes, Vegan Recipes, Vegetarian Recipes
Niki's Christmas Nuts

I think that homemade edible Christmas gifts are one of the most lovely things that you can give someone. Especially when they are are tasty as my lovely Christmas spiced nuts. I’ve been making my ‘Niki’s Christmas nuts’ for quite a few years now – way before I started my blog so I thought it was about time I shared my recipe. The recipe has evolved over time as my original version had more maple syrup (which or course you are welcome to add for an extra indulgent treat) but I think these hit the spot between sweet and savoury without being too sweet. You can add whatever sweet spices you have to hand, but I chose my favourites; cinnamon, vanilla, all spice, nutmeg, a touch of clove powder and a dash of salt for balance. Very very moorish be warned! As I’ve been away in India for so long I’m completely behind with my Christmas shopping so I’m literally going to have to do it on Saturday before seeing my family on Sunday! So I’m really glad I made these delicious treats for my friends at least. This batch made enough for 5 medium jars, but they are so fast …

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