I have always been a huge fan of Rebel Kitchen and would always carry one of their small bottles filled with organic coconut chocolate milk around when I lived in London. So when I found out about their large cartons filled with organic plant based milk I of course had to try it! And I am so happy I did – because this milk is really something special.
How does it taste?
As soon as I picked up the carton it already made me smile as you really feel like you are picking up a cows milk carton you’ve just bought at your local supermarket. Now for my fellow vegans, it almost feels weird as I haven’t experienced picking up a proper milk carton in a while! I poured it in a glass and the pure white mylk looked just as delicious as it tasted. Drinking it cold really makes you taste every single ingredient. The creaminess hits your lips first, then a sweet flavour kicks in, which is then being taken over by a little saltiness. It really is delicious and an amazing cows milk alternative if you are new to a vegan diet.
What is it made of?
Just like cows milk you can choose between whole, semi skimmed and skimmed mylk. They are all made out of a combination of spring water, coconut cream, himalayan salt, brown rice, cashew, and nutritional yeast. However, what makes the difference between the whole, semi skimmed and skimmed mylks are the amount of coconut cream added. Thats why the whole mylk is extremely creamy as it has the most coconut cream, making it perfect to cook with and to create kick-ass creamy desserts with! Whilst the skimmed mylk is made with the least coconut cream. Being a total coffee freak I find that the skimmed mylk is the best to make a cappuccino with as it tastes amazing and leaves a great foam layer on top!
I honestly fell in love with this healthy plant based mylk and I am positive you will too! Enjoy a great foamy cappuccino, creamy pudding or hot chocolate made with the perfect mylk! Click here to get your own mylk!
When you thought pasta couldn’t be any more dreamy – let me introduce you to Pasta Rosa! I absolutely love making this pasta as it’s healthy, delicious and it’s the perfect way to impress any pasta lover! It’s extremely easy to make too, all you need is a pan to boil your pasta and a blender for the sauce – which means you’ve got this impressive dish whipped up in no time! I sometimes like to make a little extra sauce to then keep in an airtight container in the fridge. It’s great the next day for a different type of pasta (like penne) or even as a dip or spread.
3 medium beetroots
1 garlic clove
2 medium tomatoes
Splash of red wine vinegar
Salt and pepper
80 grams spaghetti
Peel and cut the onion, beetroot, garlic and tomatoes into small pieces.
Once everything is chopped place the onion, beetroot, garlic and tomatoes in a food processor. Then add a splash of red wine vinegar, pinch of oregano, a splash of olive oil and season with some salt and pepper, now blend until smooth.
When your sauce is done boil some water with salt for your spaghetti and prepare as instructed on the package.
Once your spaghetti is done and drained place the spaghetti back into the pan and add your pink sauce – mix well.
Grab a hand full of fresh basil and cut them into long strips (julienne).
Place your Pink Pasta on a plate and finish off by sprinkling over the fresh basil, a little splash of olive oil and a little more salt and pepper if it needs it!
I am a total breakfast lover and these Granola Breakfast Cups are so fun to have first thing in the morning! They are super delicious, healthy and super fun to make! I usually whip up a batch the night before so I can add yoghurt and decorate them with fresh fruit the next morning!
Makes 6 cups
1 large banana
1/4th cup agave syrup
1 teaspoon vanilla powder
1 tablespoon cinnamon
1 tablespoon chia seeds
1 1/2 cups oats
coconut oil for greasing
Preheat your oven to 180C.
Place the banana in a bowl and mash until smooth.
Then add the oats, agave syrup, vanilla powder and cinnamon and mix well.
Grease the muffin tray with some coconut oil.
Use a tablespoon to scoop in a spoonful of your granola mixture into each form then use your fingers to press the mixture down and up against the sides shaping them into the shape of the muffin tray creating a cup like figure.
Once you have shaped 6 cups place them into the fridge for about 1 hour.
After an hour place them into the oven for 15-20 min.
Once they are slightly golden brown take them out of the oven and allow to cool.
Once they have cooled down you can take your granola cups out of the muffin tray.
At this point if you are making them for the next morning simply store them in an airtight box. Once you are ready to enjoy them use a tablespoon to scoop in some coconut yoghurt into each granola cup and top them off with fresh red fruit!
I love this almond milk as its so creamy and nutty! I use it for baking, I add a splash in my coffee or I love to simply pour it over my Home-made Granola! Its even delicious just by itself, I always finish a big glass of it straight after I finished making it!
Almond milk is extremely healthy and its full of amazing vitamins. But its very hard to get a delicious and healthy almond milk in shops as its usually full of sugars and hardly any almonds have been used to make it. This is why its so good to make your own batch! Plus, its easy!
Makes one bottle
2 large cups raw organic almonds
8 cups water plus more for soaking
1 teaspoon vanilla powder
4 unpitted dates
Tiny pinch sea salt
Soak the almonds for at least 12 hours in a large bowl of water with a pinch of sea salt. The longer you leave the almonds to soak, the creamier your milk will become!
Drain the soaking water and rinse the almonds well.
Place all the almonds in a blender and add the water, vanilla powder and dates.
Blend this for about 2-3 minutes until the mixture is smooth and creamy! (Make sure you aren’t filling up your blender to the top as the almond mixture will expand so make sure it does not overflow)
When blended pour the almond mixture into a large bowl through a cheesecloth.
Once you have drained all the almond milk you have the almond flour left over – which you can dry in the oven and use it to bake something else delicious with!
Pour your almond milk into a glass jar and make sure to close the lid when keeping it refrigerated!
This green smoothie is the sweetest green smoothie you will ever taste! I love having it for breakfast as it’s absolutely delicious, refreshing and full of vitamins. The banana, dates and matcha in this smoothie will give you lots of energy which is perfect to start the day with! I also use spinach which is extremely low in calories and its full of vitamins and iron. Also adding a tablespoon of chia seeds will give you a boost of protein as a finishing touch! Healthy, sweet and yum! WIN WIN!
Splash almond milk
1 frozen banana
4 unpitted dates
2 hand fuls frozen spinach
1 teaspoon Matcha powder
Tablespoon chia seeds
Apart from the chia seeds place all the ingredients into a blender and blend until smooth. Add some extra almond milk if you think its a little too thick.
Pour your smoothie into a glass and top it off with a tablespoon of chia seeds.