Chief Rebel + Plant-Based Chef: Niki Webster
Her Obsession with Delicious, Plant-based Food and a Healthy Lifestyle Inspires Thousands Each Week
Beetroot: My latest food obsession. I love beetroot raw in salad, added to juices with lots of ginger, in berry smoothie bowls, and as beetroot hummus
Q: What can’t you live without in the kitchen?
A: I’m sure it’s been said a thousand times before, my food processor. I use mine many times a day and I’m sure it’s on its last leg! In the morning for smoothie bowls, for making my favorite hummus and pesto, and blitzing healthy snacks like bliss balls and raw desserts.
Q: Five of your favorite ingredients?
A: Nuts butters: I can’t live without them. On toast, stirred into smoothie bowls for some protein and in raw desserts. I usually have around four different types.
Beetroot: My latest food obsession. I love beetroot raw in salad, added to juices with lots of ginger, in berry smoothie bowls, and as beetroot hummus.
Coconut products: great for everything. I cook with coconut oil (doubles up as a moisturizer), organic desiccated coconut for raw desserts… coconut sugar is a great sweetener and coconut jam is just delicious.
Cauliflower: another firm favorite as it’s super versatile and delicious. My favorites are roasted cauliflower, cauliflower rice, falafel, in curries, and of course as a pizza base.
Buckwheat flour: I use this naturally glutenfree flour (which is actually a seed rather than a grain) for making flatbreads and pancakes every week. I love its nutty flavour and higher protein content.
Lemony Butternut Squash Risotto
Serves: 2 to 4
1 medium butternut squash or pumpkin
2 medium onions chopped finely
2 tbsp olives
4 cloves garlic, sliced
Small sprig rosemary
1 litre veg stock
1½ cups Arborio rice
1 tsp chilli flakes
Zest 1 organic lemon
Juice 1 lemon
Good pinch pink Himalayan salt
4 tsp nutritional yeast.
Handful crushed hazelnuts
Chop off about quarter of the squash and slice into chunks. No need to take the skin off. Coat in a little olive oil, salt, and pepper then add to a baking tray and cook for approximately 40 minutes until roasted nicely.
While it’s roasting, add your oil and onion to a wide-bottom pan and fry gently on a low heat for around 10 minutes until soft and browning. Peel and deseed the rest of the squash and chop into small cubes. Add to the pan with the garlic and fry for a further 5 minutes. Add the rice and rosemary to the pan and stir thoroughly to combine, then pour in about 400ml of the stock.
Turn up the heat a little and then keep adding more stock when the rice has absorbed the liquid. Repeat until the rice is cooked but still has a little bite and the squash is tender.
To serve, add in the zest and juice of your lemon, salt, pepper, chili flakes, and nutritional yeast and stir to combine.
Top with the roast squash and crushed hazelnuts