Last weeks Featured Product was Rebel Kitchen’s Organic Coconut Milk. We said we’d share a collection of delicious recipes using Rebel Kitchen Coconut Milk and here they are!
Only 4 Simple Ingredients
Remember the phrase or acronym “KISS: Keep It Simple, Stupid”? It’s based off of the belief that most things work best if they are kept simple rather than over complicated.
Keeping it simple has been the basis for Rebel Kitchen’s design as well. We’re all about not over complicating things in life. Who needs it! We have been able to keep our mylks simple, purely because we wanted all of our ingredients to come directly from nature, keeping it real! So there’s no excess rubbish like preservatives, stabilizers or additives found in our mylks. Though simplicity and natural whole ingredients were our focus, we weren’t going to make a product that didn’t taste freaking awesome. So with some trial and error, we were able to produce an organic, dairy free mylk using just 4 simply delicious ingredients – coconut milk, water, dates and the flavor (cacao or coffee). All organic, non-GMO, gluten free, kosher, vegan friendly and ready for your taste buds.
Raw(some) Pumpkin Pie
With Thanksgiving around the corner, we wanted a fun and delicious take on the traditional pumpkin pie. Cruising through some of our favorite bloggers, we decided to add our Rebel flare to Rawsome Vegan Life‘s Raw Pumpkin Pie recipe.
Our Rebel tweaks included, substituting 1 cup of Rebel Kitchen Chai Mylk for 1 cup of water/orange or apple juice. Instead of 1 cup of syrup (1/2 cup agave and 1/2 cup maple syrup), we cut it down to 1/2 cup of the sweetener of your choice.
- 4 cups cubed *sugar pumpkin
- 1/2 cup agave nectar or 1/2 cup maple syrup
- Small handful of dates
- Cloves, nutmeg, cinnamon, ginger (to taste, ’cause I like lots)
- Pinch of salt
- 1 cup of Rebel Kitchen Chai Mylk
*Sugar pumpkins are only about 6 to 8 inches in diameter and they will usually be labeled with “sugar pumpkin” or the name of another small variety of pumpkin, often with a note indicating that they’re the best choice for baking. From one pumpkin of this size, you’ll typically be able to get the same amount of puree that you do from a can of pumpkin (15-16 oz), or perhaps a little bit more.
Process pumpkin into small chunks, add in other ingredients, process until as smooth as possible. Add liquid until it gets the consistency of pumpkin pie filling. A Vita-Mix will make it really creamy just like cooked pumpkin pie. Taste it. It should be delicious as is. If not, add more spices/sweeteners or whatever you think it needs. Set aside.
- 1 cup walnuts
- 1 cup almonds (these nuts can be substituted with almost any others like cashews, brazil nuts, etc.)
- 1 cup dates, soaked in water for 30 minutes if you can
- 2 T coconut butter
- Pinch of salt
Process the nuts into powder, then add dates, melted coconut butter and salt until it becomes one big chunk, If it’s to dry, add more dates, agave or maple syrup/coconut butter. If it’s too sticky, add more nuts, ground flax or sprouted flour.
Press into pie shell. Then pour in the filling. Decorate with nuts or however you like.Let it rest in the fridge for an hour or so. Serve with ice cream or on it’s own.
Happy Thanksgiving Rebels!
Winter Chai Spiced Stew
Manu (Manu’s Kitchen) has used our warming Chai Mylk and Coconut Yogurt to bring this beautiful veggie stew to life. Seasonal, packed full of flavour and quick to rustle up. Don’t stew; get cooking.
- 1 – 11 ounce Rebel Kitchen Chai Mylk
- 2 Tbsp Olive oil
- 2 Cloves Garlic, finely chopped
- 2 Shallot Onions, finely chopped
- 2 Cups Cauliflower Florets
- 5 Baby Aubergines (small Eggplant)
- 1 Can Organic Chickpeas
- 1/2 Tsp Cumin
- 1/2 Tsp Cinnamon
- 1/2 Tsp Fennel Seeds
- 1/2 Tsp Mustard Seeds
- 1/4 Tsp Cayenne Pepper
- 1/2 Tsp Ground Coriander
- 1 ‘Star’ of Star Anise
- 1 Tsp Cider or White Wine Vinegar
- 1/2 Tsp Turmeric
- 2 Tbsp Rebel Kitchen Original Coconut Yogurt
- Salt and Pepper
- Fresh Coriander Leaves
- 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.
- 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.
- 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.
- 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.
Chocolate Orange Pancakes
Rebel Kitchen Chocolate Orange Pancakes, created by our friend Sarah (Instagram: @sarahmalcs). Sweet, fluffy, light – and 100% refined sugar free. You won’t want to share.
- 1 banana
- tbsp chia seeds
- 1/3 cup oats
- 1/2 tsp cinnamon powder
- 1/3 cup Rebel Kitchen Chocolate mylk
- tbsp orange zest
- pinch of salt
For the sauce:
- 1 tbsp coconut oil
- 1 tbsp peanut butter
- 1 tbsp cacao powder
- splash of Rebel Kitchen Chocolate mylk
- In a blender, combine all the ingredients for the pancakes.
- Heat 1 tsp coconut oil in a pan and fry pancakes until bubbling and then flip over until cooked through.
- Stack on a plate and prep the sauce.
- Melt coconut oil in a bowl in the microwave and then add remaining sauce ingredients, mixing until well combined and thick.
- Pour over the pancakes and enjoy with cacao nibs and mandarin slices!
Gingerbread Christmas Cookies with a Chai Cashew Icing
There’s a bit of prep involved in making these Gingerbread Christmas Cookies. Still, as they say, the best things come to those who wait. And these are definitely worth the wait. You can have some fun creating an entire Gingerbread family, too.
Thanks Sarah (Insta @sarahmalcs) for this delicious Christmassy creation
- 2 cups spelt flour
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp ground ginger
- 3/4 cup dates
- 2/3 cup melted coconut oil or Rebel Kitchen Chai Mylk
- 4 tbsp maple syrup
- 1 tsp vanilla extract
- 1 chia egg *
- pinch of salt
- * Combine 1 tbsp chia seeds with 2 tbsp water. Allow to soak for 10 minutes.
For the icing:
- 1/2 cup soaked cashews (soaked for minimum of 4 hours)
- pinch of salt
- 3 tbsp melted cacao butter (can use coconut oil)
- 1 tbsp maple syrup
- 3 tbsp Rebel Kitchen Chai Mylk
(FYI: good idea to make the icing the day before and keep it in the fridge. It needs at least 3 hours to set)
Mix together all of the ingredients in a high speed blender, food processor or nutribullet and leave to chill in the fridge.
- In a food processor, combine dates, spices and flour and mix.
- Add oil, maple syrup, vanilla and chia seed egg and blend again until well combined.
- Remove the dough and flatten it out between two sheets of grease-proof paper. The dough should be about 3mm thick.
- Pop in the fridge for an hour to allow all of the ingredients to set. (Freezer for 15 minutes if low on time)
- Pre-heat oven to 300F.
- Cut the dough into shapes and place on a lined baking tray.
- Place in the oven and cook for 18-20 minutes or until golden.
- Remove from the oven and cool on a wire rack
Anti-Aging Coconut Turmeric Smoothie
Keep your complexion vibrate and youthful with this smoothie recipe filled with Mother Nature’s anti-aging ingredient, turmeric! Helping to detoxify the body, turmeric lowers inflammation, supporting a healthy immune system. There’s already a dash of this golden goodness in Rebel Kitchen’s Chai Mylk.
By adding coconut oil and chia seeds, you’ll help your body naturally build collagen, keeping your skin supple.
This recipe is a Rebel take on a smoothie recipe from Food Matters
- 1 cup Rebel Kitchen Mylk (chocolate or chai)
- 1/2 cup diced pineapple (fresh or frozen)
- 1 banana (fresh or frozen)
- 1 tsp ground turmeric (or freshly grated)
- 2 tsp chia seeds
- 1 tbsp coconut oil
- Blend all ingredients until smooth and creamy!
Recipes Courtesy of Rebel Kitchen
Make it a goal to source locally grown organic produce, organic pastured eggs, raw dairy products, oils, and grass-fed meats as much as possible