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.


Tomato Curry, Roast Veg and Turmeric Hummus

By May 8, 2017 Dinner, Lunch, Recipes, Vegan Recipes, Vegetarian Recipes

It feels like an age since my last blog post so apologies! I’ve been super busy with work, studying and enjoying myself on a Caribbean cruise and then Barcelona for the weekend. All super exciting and it has inspired me to create some new dishes. I can’t wait to start playing around with some coconutty tropical flavours. I made this delicious tomato curry with roast veg and turmeric humms before I left for the Caribbean as a quick lunch. I basically wanted to use up everything I had in my fridge and as I had lots of veg I decided to roast everything and serve it with a quick tomato curry on a bed of spiced turmeric hummus. I used cauliflower (my favourite), fennel, beetroots and peppers but you could use whatever you have to hand. But I do think the peppery fennel combines really well with the other flavours. The tomato curry is super simple to make and can be whipped up in max 15 minutes and is really lovely with quinoa & salad. Or like here, on a bed of hummus with some crunchy veg which I scooped up with flatbreads.  Delicious tomatoey goodness. I hope you like …

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Squash tagine with cauliflower rice and herby tahini dressing

By April 27, 2017 Dinner, Lunch, Recipes, Vegan Recipes, Vegetarian Recipes

I’m a big fan of North African cuisine but maybe you wouldn’t have guessed it from all the Indian curries on my blog! They are my first love of course, but the spicy and sweet flavours of North African dishes are beautifully complex and fragrant and not to be missed. So I thought it was about time I posted my squash & chickpea tagine recipe which is just bursting with lovely fresh & fragrant spices, sweet apricots, lots of veg and then topped with my super green and herby tahini dressing. It’s super simple to make, that’s the beauty if one pot cooking. My tagine can be made more spicy if you wish by adding more chilli flakes. I really like adding a big squeeze of lemon or lime to make all the flavours sing. I served my tagine with cauliflower rice but it’s great on its own, with rice, flatbreads or with a big crunchy slaw. 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 …

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Sweet Potato Mole with Ombar Chocolate

By April 8, 2017 Dinner, Lunch, Recipes, Vegan Recipes, Vegetarian Recipes

I have a delicious and fun recipe for you and I’m super excited to be collaborating with Ombar to create some recipes and videos over the next few months. If you haven’t tried Ombar’s amazing range of raw organic chocolate you’re definitely missing out. Their cacao is sourced from the best Ecuadorian cacao farms, plus all the chocolate is raw to preserve all the goodness. My favs are; Coconut & vanilla Centres and the buttons are totally addictive! So here it is, my first recipe – a delicious sweet potato mole with quinoa. Have you tried mole before? It’s a incredible nutty, spicy Mexican sauce where the secret ingredients are peanut butter & yes you guessed it – chocolate! In my recipe you actually get a double chocolate hit here, some cooked into the sauce and then a raw 72% ombar grated on top at the end. It’s seriously good and made even better served with quinoa and creamy avocado. And I made a little video to show you just how easy it is to make – I hope you enjoy! and I hope you like my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance …

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The Best Gluten Free Seeded Crackers

By March 27, 2017 Dinner, Lunch, Recipes, Vegan Recipes, Vegetarian Recipes

This recipe has been inspired by some very delicious crackers I tried when I was in India – In fact the cookbook I styled for will contain a few variatons of these amazing seeded crackers. As soon as I tried them I knew I had to make my own version, and of course that’s the beauty of a recipe like this, once you’ve got the base recipe down you can mix it up with different flours, seeds, spices etc etc Today I used a combination of buckwheat and gram flour for added texture and flavour but you can use 100% buckwheat flour if you’d prefer and rice flour also works really well. I love adding turmeric so that the crackers become a gorgeous orange colour (and you get lots of anti oxidants of course). I combined a mix of seeds; pumpkin, sunflower, sesame & poppy seeds with lovely Indian spices (but you can omit these are use your favourites). These tasty little crackers are completely wheat and gluten free and also packed with protein from all those lovely seeds, they are seriously good dipped into hummus, pesto or served with curries on the side for crunch. They really benefit from …

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Nourishing Channa Dal with Kale

By March 18, 2017 Dinner, Lunch, Recipes, Vegan Recipes, Vegetarian Recipes

There’s something incredibly comforting and nourishing about  dal, I have so many versions and honestly I think I could eat it everyday. I know, it does take a little while to cook the pulses (depending on which one you’re using) but it’s completely worth it so that they go super gooey and have a deliciously soft texture. As an aside – did you know I’ve been running a curry club on Instgram? It turns out that many of you are as passionate about curry as I am. It’s been so much fun sharing the delicious curries and getting lots more inspiration . Check it out here   The key to injecting lots of flavour into this dal is cooking the onions slowly with the spices then adding in the garlic, ginger and fresh tomatoes. I then added lots of gorgeous greens for extra goodness and colour. I used kale this time but spinach is great as is spring greens – Just mix it up with your favourite or whatever you have in your fridge. I absolutely love experimenting with spice mixes and combinations but I also love using authentic and floursome mixes so I thought I’d mention my friend Lajena’s …

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Tahini & Miso Cauliflower Steaks & A Cookbook Giveaway

By March 7, 2017 Dinner, Lunch, Recipes, Vegan Recipes, Vegetarian Recipes

So I have a very special recipe today – Tahini & Miso Cauliflower Steaks from my lovely friend, blogger, food writer & stylist Natalie’s new cookbook – The Goodness of Nuts & Seeds – which she has kindly given me two copies of to run a little competition. I love new cookbooks and trying out the recipes, especially if they have been lovingly created like this one. I decided to make Natalie Tahini & Miso Cauliflower Steaks and loved it, really simple to make and I absolutely adore roast cauliflower so I’m always looking for new recipes! The dressing is delicious; miso, rice wine vinegar and tahini. And I love that Natalie has also roasted the other leaves of the cauliflower – a recent discovery and I’m hooked! You can see my version of Natalie’s lovely recipe below. About the book; The book contains so many delicious selection of recipes all centred about nuts and seeds. Natalie would love to change the way we look at the humble nut and seed smart, easy and flavour-packed recipes for everyday cooking for good…how to introduce these nutrient-rich heroes with minimum fuss. Natalie believes we need to reassess the way we consume nuts and …

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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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