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.
1 250ml Rebel Kitchen Raw Coconut water
1 generous chunk of fresh ginger
1 ripe banana
2 large handfuls of fresh spinach
Add all ingredients to your blender. Blend for 1 minute or until the texture is a smooth consistency and the ice cubes have disintegrated.
It’s the classic overnight oats, served with a double dose of chocolate. What more could you want? Oh yes. Toasted hazelnuts. Perfection. Autumn in a bowl right there for you. Thanks Manu (Manu’s Kitchen) for this one.
ingredients: (Serves 1)
1 330ml Rebel Kitchen Chocolate Mylk
1 Cup Gluten Free Rolled Oats
5 Squares of 80% Dark Chocolate or 1/4 Cup Chocolate Chips
1 Handful Toasted Hazelnuts, roughly chopped
1. Pour the oats in your breakfast bowl of choice. Pour in your Chocolate Mylk until it just covers the line of the oats.
2. Do this before bed and leave it till morning or wait at least 20 minutes to eat it.
3. When you’re ready to eat it, melt the chocolate with a teaspoon of hot water in the microwave for 30 seconds at a time until melted. Toast the hazelnuts in the oven for 10 minutes and crush lightly with a knife.
4. Drizzle the oats with lots of chocolate, sprinkle with chopped strawberries and toasted hazelnuts.
1. In a large dry pot or pan, toast the fennel seeds and spices for a 30 seconds. Remove from the pan and crush the seeds lightly with a knife. In the same pan, sauté the garlic and shallots in 1 tablespoon of olive oil on a medium heat. Add the spices and seeds back to the pan and mix until fragrant. Add the chickpeas, Chai Mylk and a pinch of salt, pepper and the vinegar. Leave it to simmer and reduce for 10-12 minutes.
2. Meanwhile, make the veggies. Boil the cauliflower florets for 3 minutes and drain.
3. In a second frying pan, another tablespoon of olive oil. Cut the aubergines in halves and brown them for 5 minutes on each side until golden and softened in the middle. Brown the cauliflower florets in the same pan until golden, turning them every minute or so.
4. Add the aubergine and cauliflower to the sauce and simmer for another 2 minutes. Combine the coconut yogurt with another 1/2 tsp of turmeric.
5. To serve, sprinkle the stew some fresh coriander leaves and eat with the coconut yogurt along with some brown rice or whole wheat flat bread.