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.
Our guest blogger this month is Manu aka Manu’s Kitchen (check out her food creations, they rock). Now, we’re kicking off November with something a little different. Rebel Mylk and soba noodles. It shouldn’t work. But it does. Trust us.
This’ll blow your mind and your tastebuds. So only one thing for it. Time to get cooking…
Ingredients: (Serves 2)
1 330ml Rebel Kitchen Matcha Mylk
Soba Noodles for two
1 Bunch Pak Choy
1 Tsp Vegetable Oil
1 Tsp Grated Ginger
1/4 Red Chilli, finely chopped
2 Spring Onions, finely sliced
Juice of 1 lime
1 Tsp Gluten Free Soy Sauce
1 Tsp Mirin
Salt and Pepper
Chilli Flakes (optional)
1. Bring a pot of water to the boil.
2. In a frying pan, heat the oil and sautee the ginger, red chilli and half of the spring onion. When softened, add the Matcha Mylk, lime juice, soy sauce and mirin. Season with salt and pepper, leave to simmer until it reduces slightly (about 5-7 minutes)
3. Chop the ends of the stem off of the pak choy and blanche the leaves in the boiling water for 1 minute. Remove with a spoon. To keep it green and fresh, you can place the cooked pak choy in a bowl of ice cold water.
4. Cook the noodles as instructed. Drain and rinse with cold water. Combine the noodles with the Matcha Broth/Sauce and add the pak choy.
5. Combine half a teaspoon of sesame oil with a little more fresh chilli, the remaining spring onion and a pinch of dried chilli flakes if you like it spicy. Drizzle this mixture over the noodles and pak choy and finish it off with a sprinkle of sesame seeds.
This recipe brings you a double hit of Rebel’s chocolatey goodness with our mylk and yogurt as the starring duo. Lauren Hunter (The Wholesome Hunter) has once again brought her a-game, showing us the versatility of the powerhouse superfood that is the Chia Seed (is there anything these seeds can’t do?).
3tbsp Chia seeds (36g)
200ml Rebel Chocolate Mylk
Pinch of ground cinnamon
125g Rebel Kitchen Cacao Coconut Yogurt
3 Cherries, halved and stones removed
Cacao nibs, to serve
1. Add the chia seeds, Rebel Chocolate Mylk and cinnamon to a jar or bowl and mix together. Cover and store in the fridge. Ten minutes later, give it another good stir to make sure it doesn’t go clumpy and then leave it in the fridge overnight (if you’re making this for an earlier time you will need to leave it for at least 1 hour to allow the chia seeds to swell up and form a gel-like consistency).
2. In the morning, give the chia pudding a stir and then spoon half of it into another jar. Top with half of the Cacao Coconut Yogurt and then add another layer of chia pudding, followed by the remaining yogurt.
3. Add the cherry halves to a small saucepan along with a splash of water. Heat gently until the cherries start to release their juices and become plump and warm. Carefully top the chia parfait with the cherries and their juice.