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.


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

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

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 …

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

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

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 …

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High Fibre Malty Breakfast Bars

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

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

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Golden Ginger & Turmeric Cookies (vegan and gluten free)

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

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!  

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Seasonal Veggie Feast with B.Fresh Juices

By November 11, 2016 Dinner, Lunch, Recipes, Vegan Recipes, Vegetarian Recipes

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 …

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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 …

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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! …

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Mini Pumpkin Pies (Raw, Vegan & Gluten Free)

By October 22, 2016 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 …

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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 …

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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.

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