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Rebel Mylk Ice Pops

Rebels. To celebrate the (hopefully) Great British Summer, we introduce these super quick and super easy coconut mylk ice pops in collaboration with NutriStrength. Below are three flavours for you to make, chill and enjoy.

Chocolate Raspberry:

100ml Rebel Chocolate Mylk
20g NutriStrength Whey Protein Roasted Cocoa
1 handful Frozen Raspberries
1 tsp Cocoa Powder (unsweetened)
50g Full Fat Coconut Milk
3 squares Sugar Free White Chocolate, melted (optional topping)
2tbsp Frozen Crushed Raspberries (optional topping)

Method:

Combine all of the ingredients (except the raspberries) in a blender and blend until smooth. Transfer the mixture into a bowl and add the frozen berries, mix well. Pour the cream into popsicle moulds and freeze for 30 minutes before inserting the popsicle sticks. Place them in the freezer for at least 2 hours to set until firm.

Chai Sesame:

180ml Rebel Chai Mylk
20g Nutristrength Pea Protein Vanilla
25g Light Tahini Seed Butter
1tbsp Ground Flaxseed
25g Full Fat Coconut Milk
2 squares Sugar Free Dark Chocolate 85%, melted (optional topping)
1 tsp Sesame seeds (optional topping)

Method:

Combine all of the ingredients in a blender and blend until smooth. Pour the mixture into popsicle moulds and freeze for 30 minutes before inserting the popsicle sticks. Place them in the freezer for at least 2 hours to set until firm.

Coffee Peanut Butter:

100ml Rebel Coffee Milk
20g NutriStrength Whey Protein Vanilla
2 tbsp Peanut Butter
¼ tsp Maca Powder
3 squares Sugar Free Dark Chocolate 85% (optional topping)
1 tbsp Granola (optional topping)

Method:

Combine all of the ingredients in a blender and blend until smooth. Pour the mixture into popsicle moulds and freeze for 30 minutes before inserting the popsicle sticks. Place them in the freezer for at least 2 hours to set until firm.

Yum, now pass us the sunscreen and a day off.

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Avocado Matcha Smoothie Bowl

Together with NutriStrength, Rebel Kitchen have taken the classic smoothie bowl to a whole new level. That’s right – whack the protein, matcha filled goodness right back in that avocado skin and you’re all set for an Instagram-able mid-day snack.

SMOOTHIE

Ingredients:
150 ml Rebel Kitchen Coconut Matcha Mylk
1 scoop Nutristrength Pea Protein Vanilla
1 Large Avocado
1 Handful Baby Spinach
1 Fresh Lime Juice
1 tbsp Rebel Kitchen Original Coconut Yoghurt
1 tbsp Apple Puree
2 fresh Mint Leaves
1 Handful Fresh Sliced Strawberries (optional topping)
2 Fresh Chopped Basil Leaves (optional topping)

Method:
Slice the avocado in half and remove its stone. Scoop out avocado meat into bowl and reserve avocado skin to use as mini serving bowl. Add avocado meat and all smoothie ingredients to a blender and blend until deliciously creamy and smooth. Divide between 2 and spoon mixture back into the avocado skin. Drizle with granola, the sliced strawberries and fresh chopped basil leaves.

GRANOLA

Ingredients:
1 handful Pecan Nuts
1 handful Cashew Nuts
1 tbsp Desiccated Coconut
1 handful Rolled Oats
½ scoop NutriStrength Pea Protein Vanilla
1 tbsp Coconut Oil
1 tsp Agave
¼ tsp Maca Powder
2 shakes of Cinnamon
2 tbsp Water

Method:
Place the nuts, coconut oil, oats, agave and desiccated coconut into a pan over a medium-high heat. Pan-roast, stirring often, for about 5 minutes, or until the mixture is well coated and golden. Set aside to cool and stir in protein powder, maca, cinnamon, and water. Mix with your hands until all mixed. (Press the granola mixture very firmly and to get clusters)

Et voila! Once you’ve made it, don’t forget to tag @rebel_kitchen and @nutristrength in a pic of your delicious and nutritious avocado matcha smoothie bowl.

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Rebel Kitchen Granola Mix

We’ve slaved away in the kitchen making the perfect granola recipe so you don’t have to. Make big batches to last you the week. We won’t judge if you eat the whole lot in one go either 😉

Ingredients:

125ml Maple Syrup
2 tsp of Coconut Oil
1 tsp of Cinnamon
300g Gluten Free Oats
150g of Mixed Seeds
100g Dried berries (cranberries)
50g Coconut Flakes (optional)
Chai Mylk (around 125/150ml)

Method:

Pre heat the oven to 160C, melt the coconut oil in a pan and mix it with the maple syrup and cinnamon in a large bowl. Add the oats and mixed seeds and then bake on a baking tray for 15 mins. Add the remaining dried ingredients and bake for a further 10-15 mins.

Enjoy!

 

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Rebel’s Revitalising Ginger, Cucumber & Smoothie

Our guts could probably do with a bit of TLC after the festive overindulgence – this revitalising smoothie will help put the spring back in your step.

Healing properties in ginger help to soothe the digestive system, the fruit and veg are nutrient-dense, and the coconut water is loaded with antioxidants and electrolytes. The perfect combination to help reset your health. 

ingredients:

1 250ml Rebel Kitchen Raw Coconut water

½ cucumber

1 generous chunk of fresh ginger

1 ripe banana

2 large handfuls of fresh spinach

Ice cubes

Serves one.

method:

Add all ingredients to your blender. Blend for 1 minute or until the texture is a smooth consistency and the ice cubes have disintegrated.

Serve immediately and enjoy!

 

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Rebel’s Peppermint Hot Chocolate with Coconut Whipped Cream

Give this winter-warming classic some kick with a dash of peppermint. Top with Rebel’s favourite dairy-free alternative to cream; whipped coconut (of course).

ingredients: (serves 1)

1 330ml Rebel Kitchen Organic Chocolate Mylk

A few drops of peppermint extract

1 can of organic coconut milk

Optional Extras:

Cacao nibs and fresh mint for decoration

method:

Whipped Coconut Cream:

The key to a successful whipped cream is keeping all your ingredients and cooking utensils uber-chilled.

  1. Refrigerate the can of coconut milk for 8 hours or overnight. Also place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making the whipped cream.
  2. Open can of coconut milk. Take care not to shake it. Scoop coconut cream solids into cold mixing bowl. Reserve remaining liquid for another use.
  3. Whisk coconut cream using electric mixer (with chilled beaters) on medium speed; turn to high speed. Beat for approx. 7-8 mins or until stiff peaks form.

Hot Mylk:

  1. Heat mylk slowly in a saucepan for 4 minutes, or until desired heat. Then add the peppermint extract to taste.
  2. Pour mylk into a big mug, scoop the coconut cream on top, then garnish with fresh mint leaves and cacao nibs. Serve immediately and enjoy! (preferably with sleigh bells ringing in the background)

Tip: Dust a light sprinkling of cinnamon or cardamom powder over the top for added Christmassy fragrance.

enjoy!