The Best Prawn And Pumpkin
Curry Recipe For Halloween!

 

The pumpkin carving has begun, and we have a delicious pumpkin recipe to make. This impressive prawn and pumpkin curry may look complicated, but once you have all the ingredients ready it’s quite easy to make for your loved ones.

Ingredients

  • Large raw tiger prawns, 24
  • Turmeric, 2 tsp
  • Lemon, 1 juiced
  • Vegetable oil
  • Sea salt flakes, 1 tsp
  • Baby leaf spinach, 100g
  • Steamed basmati, to serve

Curry Paste

  • Tamarind paste, 3 tbsp
  • Shallots, 3 chopped
  • Tomato, 1 small chopped
  • Ginger, 70 g chopped
  • Green chilli, 1 deseeded and chopped
  • Garam masala, 1/2 tsp
  • Ground fenugreek, 1/2 tsp
  • Turmeric, 1/2 tsp
  • Ground cumin, 1/2 tsp
  • Ground coriander, 1/2 tbsp
  • Coconut Milk, 400ml

Sauce base

  • Pumpkin or butternut squash 700g, peeled and cut into rough chunks
  • Cumin seeds, 1 tsp
  • Shallots, 200g finely diced
  • Turmeric, 1/2 tsp
  • Ground cumin, 1/2 tsp
  • Ground coriander, 1/2 tsp
  • Tomatoes, 2 small diced

Tarka

  • Black mustard seeds, 1 tsp
  • Fenugreek seeds, 1 tsp
  • Curry leaves, 15
  • Garlic, 2 cloves chopped
  • Shallots, 2 finely chopped

 

STEP 1.

Toss the prawns with the chilli, turmeric, lemon juice, 3 tbsp veg oil and 1 tsp sea salt and chill for 2 hours.

STEP 2.

For the curry paste, whizz the ingredients, with 100ml warm water, in a blender.

STEP 3.

To make the sauce base heat the oven to 220c/fan 200c/gas. Toss the pumpkin in a little vegetable oil and the whole cumin seeds. Bake for 15-20 minutes until tender.

STEP 4.

Put a large pan over a high heat, add 2 tbsp of vegetable oil and cook the shallot until lightly browned. Add the turmeric, cumin and coriander and cook for a further minute. Add the tomato, stir and then stir in the curry paste. Season with sea salt to your own taste.

STEP 5.

To make the Tarka, heat another 2tbsp of vegetable oil in a separate pan until very hot. Add the mustard seeds and fenugreek and stand back while they pop. After a few seconds, add the curry leaves, garlic and red onion. Sizzle for 30 seconds and then add to the main sauce.

STEP 6.

Add the baked pumpkin to the sauce, cover and simmer gently for about 5 minutes. You can prep-ahead up to this point. When you’re ready to serve. reheat gently then add the marinated prawns, continue to simmer for 2-3 minutes until the prawns are just cooked. Finally, add the baby spinach and stir into the sauce. Remove the pan from the heat as the spinach will wilt very quickly.

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Recipes with PACK’D frozen smoothie kits
and Chi Raw Coconut Water

When you read our blog on a regular basis, you know that we had the pleasure to try the frozen smoothie kits from PACK’D. They are absolutely delicious and that’s why we decided to create some recipes with the PACK’D kits in combination with our Chi Raw Coconut Water.

Below, you can find the recipes for a tropical breakfast smoothie bowl, a delicate berry smoothie and an energising post workout smoothie. All of the recipes are super easy to make, take no time at all and the taste of them is just scrumptious! Have fun trying them out!

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Tropical fruit bowl

Ingredients:

Method:

Add 250ml of Chi Raw Coconut Water to a blender and add the PACK’D smoothie kit. Peel the mango and add it together with the banana, the coconut flakes and the yoghurt to the blender and blend until smooth. Decorate your bowl with some more yoghurt, granola and the freeze-dried fruit and enjoy a tropical breakfast.

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Berry Smoothie

Ingredients:

  • PACK’D Energy
  • Chi Raw Coconut Water
  • A handful of blueberries
  • 1 Banana

Method:

Add 250ml of Chi Raw Coconut Water to the blender and add the smoothie kit and the fruit. Blend until smooth.

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Post Workout Smoothie

Ingredients:

  • PACK’D Energy
  • Chi Raw Coconut Water
  • Frozen Acai
  • A handful of blueberries
  • 1 banana
  • A teaspoon of protein powder

Method:

Add 250ml of Chi Raw Coconut Water and all of the other ingredients to the blender. Blend until smooth.

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The versatile coconut – products
you didn’t know about

By now, we all know coconut water and that it is hugely healthy. But did you know that the coconut yields so many more products than only coconut water? The whole coconut fruit is used to produce different products and even parts of the coconut tree are used! Today, we want to present some things made out of the coconut fruit you might didn’t know.

Although, many of you already know coconut water, we briefly want to respond to it for those who just don’t know it yet.

 

Chi 330ml original

 

Coconut water

Coconut water is probably the most popular coconut product people know. It is the liquid inside the coconut. One can drink it directly from the coconut (if you are lucky enough to live in a growing area) or you can buy it packaged. Coconut water is absolutely healthy (read about the benefits of coconut water here) and keeps you hydrated.

Coconut oil

Coconut oil is made out of the coconut meat. It is extracted by cold pressing the meat until the oil is released. Coconut oil can be used in various ways, e.g. as cooking oil, in baking, as a hair mask and much more. Read about the usage of coconut oil on your body here.

Coconut butter

Coconut butter is also extracted from the coconut meat. To gain the butter, the coconut meat is blended until it gets a smooth and creamy consistency. Coconut butter can be eaten plainly, as a spread on your toast or as a drizzle over desserts. It can be easily made at home by just blending coconut flakes until they are smooth.

 

 

coconutbutter

 

Coconut flour

To obtain coconut flour, coconut meat is dried and pulverised afterwards. Coconut flour can be used as a substitute to wheat flour and is a good alternative if you cannot stomach gluten. Coconut flour is mostly used for baking.

 

coconut flour

 

Coconut milk

If you grate coconut meat, mix it with a splash of water and squeeze it afterwards, you will gain coconut milk. Coconut milk is used a lot as an alternative to cow’s milk but also for desserts, soups, in curries or simply to enrich the taste of (mostly Asian) dishes. Some other products made out of coconut milk are coconut yogurt, coconut ice-cream or coconut kefir. These products are very handy for allergy sufferers or vegans as they are completely dairy-free.

 

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Coconut flakes

Coconut flakes are also made out of coconut meat by shredding and drying it. The flakes can be used in granola or baked goods, as a topping or just plain as a snack.

Coconut sugar

Admittedly, coconut sugar is not a product that is made directly from the coconut. It is extracted from the blossoms of the coconut tree. The blossoms contain a sap which is used to produce the coconut sugar. The sap is heated to remove the moisture. The end product is the coconut sugar which can be used as a substitute for white sugar in baking and cooking.

 

coconut sugar

 

Wow, so there are a lot of different products we can gain from the coconut! That is amazing, isn’t it? But please note, that only a variety of products is presented here. There are a lot more things that can be made out of coconuts. Many of them can also be easily made at home, so get in the kitchen and have fun trying out!

Things to do
in August

London has a lot to offer! Also in August there are a lot of things to do in our favourite city. You can choose from a variety of events, from a relaxed night in an outdoor cinema to a sweaty workout up on a rooftop!

Below, you can find a list with our highlights of must-do’s in August. Enjoy hand have fun!

English National Ballet: Romeo and Juliet

Ballet

When was the last time you saw a ballet? Romeo and Juliet are back in London and the English National Ballet Philharmonic will exhibit their talent once again. You will be excited about the performance the dancers show in their wonderfully pretty costumes. The Royal Festive Hall will take you to Verona, the little place in Italy. For nearly three hours, you will be part of the romantic love story between Romeo and Juliet. Pack your tissues and enjoy a wonderful night.

London Craft Beer Festival

Craft Beer Festival

August means time for London craft Beer Festival! From 4 August until 6 August beer will flow like water and if this wasn’t enough, it’s also the 5th birthday of the festival! This year the party will take place at Shoreditch Electric Light Station for the first time. Except from beer, you can find some delish food and listen to relaxed tunes mixed by selected DJs. So prepare your liver friends and raise your glass, cheers!

Pop Up Screens

PopUp Screens

You feel like going to the cinema but want to take advantage of the good weather at the same time? Well, we have the perfect solution for you! The Pop Up Screens will set up shop in different places around London this summer. Lean back in your deck chair sipping a cider and enjoy the good old classics like Pretty Woman or the latest blockbusters such as Doctor Strange. Much better than a cinema hall but don’t forget to bring your raincoat (you know London…).

Sunfall Festival

Sunfall Festival

Summertime – Festival time! The one-day festival was invented by the teams behind XOYO, The Nest and Phonox as well as Croatian festivals Dimensions and Outlook last year. This year will be even more epic and Brockwell Park will be transformed to a huge party area on 12 August. Don’t be worried if there is some music you like. You will be provided with jazz, electronica, house, hip hop, dubstep, techno, soul, drum & bass and disco – so there’s something for everyone’s taste. Have fun dancing the night away.

Foodies Festival Alexandra Palace

foodies festival

Foodies Festival is the biggest food festival in the UK and this year it takes place at Alexandra Palace on Bank holiday Weekend (26-28 August). There will be five different areas, the chef’s theatre, the cakes and dessert theatre, the drinks theatre, a live music stage and a kids cookery theatre. Meet some of the most excellent chefs, bake some marvellous cakes or enjoy an afternoon tea, take part in a wine tasting or listen to some tunes at the live music stage. Don’t forget to bring your kids as they will have a great time at the kids cookery theatre. An enjoyable celebration about food, drinks and cooking.

Notting Hill Carnival

Notting Hill Carnival

The biggest street party known in London and beyond will happen as well on Bank Holiday Weekend this August. In and around London W10 and W11 the streets will be filled with hundreds of people celebrating the Caribbean culture. Decide if you want to go on Saturday and listen to bands or enjoy outdoor entertainment, on Sunday, the traditional Family Day, with the Sunday Parade in the afternoon or choose Monday, the Grand Final with the enormous parade. Get into that Caribbean feeling and experience something you’ll never forget!

Ham Yard Roof Terrace Summer Sessions

Ham Yard Rooftop Summer Sessions

The Ham Yard Hotel offers some amazing summer sessions from 31 July until 30 August. The month will be divided into three sections. From 31 July until 8 August the Summer Sundowners will take place, addressing the cocktail lovers. The Garden to Glass session, taking place from 12 August until 18 August will serve some delicious cocktails inspired by the kitchen garden and with some tasty ingredients. The last section (19 August until 30 August) is for the ones of you adoring wine! Rosé on the Roof provides a variety of the pinky beverage from around the world. Decide which session you like best and enjoy a memorable night with incomparable sunset views.

The Covent Garden Comedy Club and Nightclub

Covent Garden Comedy

Need some laughter again? Then go to Covent Garden and enjoy a night of comedy and fun. Throughout the month the Covent Garden Comedy Club will host some of the funniest comedians who will tickle the laughter out of you. Enjoy a Dinner & Comedy Package or bring your own food to top the night off. Everyone knows that we adults laugh way too little so take the initiative and head to Covent Garden.

HIIT the roof

HIIT the roof

Aviary is a rooftop bar and restaurant in the Mountcalm Hotel located at Finsbury Square. But this summer it doesn’t only serve fancy drinks but transforms into a gym! Yes right, you can have sweaty workout sets on the top of the 10th floor feeling a light breeze. The workouts will be on the basis of Run, Condition and Move. We wanna see you sweat!

Last Days of Shoreditch

Last days of Shoreditch

How about a casual evening or night al Last Days of Shoreditch? The venue offers several events on Thursdays to Sundays throughout the month. Have fun with friends at a karaoke night, join one of the great parties or just go there and have some food. Get that quality time and pack your friends!

PACK’D frozen
smoothies

A few days ago, we received a package from our lovely friends from PACK’D. We discovered their frozen smoothie kits, which made us quite excited! Excited, because that meant we could cock the kitchen up! No but seriously, the kits were wrapped in a really nice box. They have a very lovely and appealing packaging with bright colours and a beautiful design.

PACK’D offers three different frozen smoothie kits in various flavours. All of them contain two fruit and vegetable pouches and two superfood sachets. No preservatives or sugar is added and the ingredients are all natural.

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In PACK’D Energy you can find chopped strawberries, banana, blueberries, raspberries, blackcurrants and spinach leaves and the superfood sachet contains milled flaxseeds, maca, cacao and guarana powder. The Detox variant contains chopped pineapple, apple, kale, ginger, spinach leaves and lemon zest as well as spirulina, chlorella, wheatgrass and barleygrass powder. The flavour Defence is composed of the pouch containing chopped pineapple, mango, papaya, banana, ginger and goji berries and the sachet containing milled flaxseeds, sunflower seeds, pumpkin seeds and baobab powder. Each finished smoothie provides you with different nutritions such as vitamins, potassium and fibre and shows individual benefits for your body.

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It is really easy to prepare the smoothies as every pack has a little description of how to use it. You have to add a liquid to every kit. We used our Chi Coconut Water and Chi Coconut Milk. PACK’D Defence was the the frozen smoothie kit started with. In not more than two minutes we created a very delicious smoothie with a bright yellow colour. It smelled really fresh and you can taste the different fruit. The green smoothie which was the result from the Detox kit doesn’t taste like the usual “green and healthy smoothie”, which a lot of people don’t find really tasty. Detox has a very enjoyable taste and the fresh green colour makes it look nice as well. From PACK’D Energy we created a smoothie bowl but the process to do it was of course the same. After the ingredients from the pack were added to the blender we obtained a smoothie with a lovely red colour which smelled and tasted just so good!

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The PACK’D frozen smoothie kits are a very handy way to create tasty smoothies which contain healthy ingredients. They are fuelling your body and provide you with important nutrients. Apropos of nothing, you consume a good amount of fruit and vegetable easily. Thumbs up for PACK’D!

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10 ways to use coconut
oil on your body

By now, we all know the overall benefits of coconut oil. But did you know, that coconut oil can also be used on the body? It is really versatile and you will be surprised how easy it is, to use a natural product instead of commercial (and often very unhealthy) products.

Below you can find a range of how coconut oil can be used as a body treatment.

 

 

 

CoconutoilCHI

 

1. Body lotion

If you want to have a natural body lotion free from additives and perfume, you can simply use coconut oil. Just rub a bit of the oil in your hands to warm it up. Apply it to your body like you would do with usual body lotion. You will get smooth and moisturised skin.

2. Body Scrub

Coconut oil can be perfectly used as a body scrub. It is easily made at home by mixing together coconut oil and coconut sugar. Apply the mixture on your body to get rid of dead skin cells. After the usage you will have soft and clean skin.

 

coconut body scrub

 

3. Hand cream

Use coconut oil on your hands if they are dry and chapped. For a better result lotion your hands generously with the oil and put gloves on overnight. You will have the softest hands afterwards.

4. Make up remover

To remove eye make up put some coconut oil on a cotton pad and gently rub down the make up. It is a very soft way to remove your make up and moisturise your skin at the same time.

beautifull woman with red lips making make-up removing

5. Lip balm

The lip balms available in the shops are always packed with unhealthy ingredients. To get a natural and vegan lip balm, just use a bit of coconut oil on your lips. You won’t have dry or cracked lips ever again.

6. Dental care

Coconut oil is supporting you to absorb calcium and therefore, to have strong and healthy teeth. Tooth decay will be stopped and plaque formation can be reduced.

7. Hair mask

Once in a while you should treat your hair with a mask to keep it healthy. Coconut oil is a very good helper to protect your hair-ends against spliss and drought. Massage some coconut oil into the hair and let absorb. Shampoo as usual afterwards. For shiny hair do a hair mask once or twice a week.

 

hair mask

 

8. Insect repellent

If you want to have an insect repellent that does not contain chemicals or additives, use coconut oil as your natural product. Mix coconut oil and essential oil together and apply it onto your skin. This has to be done regularly throughout the day to warrant protection against insects.

9. Skin disease

If you suffer from a skin disease, apply coconut oil on the affected area to alleviate symptoms. Coconut oil is anti-inflammatory and therefore, it is bland to the skin. As it is a natural product it won’t hurt while applying it on the skin.

10. After sun product

Coconut oil can be a helpful product if your skin got too much sun. The reddened and irritated skin is soothed and rehydrated by the oil. You should take care of your skin and avoid to stay in the sun for too long.

 

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It is so easy to use a healthy, plant-based product instead of all the products we can find in the shops that contain harmful ingredients. Start today and live a better life.

Acai, Berry and Coconut
Summer Smoothie Bowl

Summer has finally arrived in London which we are very happy about! To celebrate this, we want to share a super delicious recipe today. We proudly present – drum roll – the Acai-Blueberry-Coconut-Mango Summer Smoothie Bowl!

This smoothie bowl tastes like summer on a spoon. It refreshes you right in the morning (but you can of course also have it as an afternoon snack). The taste of the tropics will explode in your mouth as you take the first bite! Acai is a superfood, showing a lot of antioxidants. It will protect you of free radicals, which can lead to chronic diseases. In combination with fresh berries, a juicy mango and the creamy coconut you will experience a super yummy taste adventure. Additionally, this smoothie bowl is all vegan, dairy- and gluten-free!

 

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But enough talk now – let’s get into the recipe!

Ingredients (serves 1):

  • 1 frozen banana
  • 1 sachet of frozen acai
  • 1 cup of fresh blueberries
  • 1 fresh mango
  • 1 cup of CHI coconut milk
  • 2 medjool dates or liquid sweetener (optional)

Ingredients for decoration:

Simply blend all the ingredients together until they are smooth. Decorate your bowl nicely and enjoy your summery breakfast!

 

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Fruit and Coconut
Ice Lollies

Ice lollies – who does not love them?!

We are all enjoying the sun and the heat these last days. Everyone is relaxing in the park or on a rooftop bar (have a look at the best ones you can find in London here).

The perfect get-together with friends is a picnic. But in this heat a picnic is only successful if you bring one special little thing – ice lollies! Everyone is happy to lick on one to cool down. We have a super easy recipe for you to see happy faces at your picnic. In no time you’ll have some healthy and hydrating ice lollies! The best thing is, that you only need two ingredients for this!

Pack the ice lollies, some snacks (for example the Giving Tree Snacks) and lots of other trifles to eat and enjoy it with your friends.

Ingredients:

ice lollies 1

Method:

Simply slice your fruit and put them into ice moulds. Fill the moulds with CHI coconut water. Put them into the freezer for at least 6 hours, better overnight.

ice lollies 2

The ice lollies are the easiest and fastest treat to make and they are so delicious! Enjoy!

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5 coconut recipes for
a refreshing summer

Believe it or not – summer is finally knocking on London’s door! And in celebration of this good news we would like you be to perfectly prepared for the hottest season of the year with some refreshing recipes for coconut inspired drinks. Smoothies, Cocktails and Co are definitely indispensable for summer and as we don’t want you to get bored by sucking at the straw of your usual pina colada cocktail, watch out for these amazing and original coconut drinks:

 

1) Spice it up!

Let’s begin with a slightly spicy cocktail, combining coconut and pineapple:

 

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2) Spicy but creamy

If you are however quite sensitive and don’t really know yet weather you really like spicy drinks, you should first of all try this Coconut and Turmeric Smoothie. The creamy texture will moderate the turmeric’s spicy touch and all in all you can enjoy a fresh and healthy drink.

 

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3) Modern Mojito

The third recipe is actually one of the bestsellers in terms of cocktails – but you surely haven’t tried it in the following version yet! Say hello to an amazing Frozen Coconut Mojito:

 

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4) Chocolate Shock

And in case you are waking up in the morning on a hot summer day, just craving for a refreshing drink instead of a sumptuous, this amazing Coconut, Banana and Chocolate Smoothie will be perfect for you!

 

banana coconut chocolate

 

 

5) Blue Surprise

Last but not least we have a really special one for you: get ready for a little bit of colour! This Blue Coconut Cocktail looks quite fancy and will refresh you for sure:

 

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We hope that we could help you out for those hot summer days! And soon we will also provide with some amazing recipes for some coconut desserts – yummy!

 

Coconut inspiration
from Brazil

With the excitement of the Rio Olympics now a distant dream, we now reflect and put a spotlight on Brazil’s tropical and hearty cuisine. The idea of Brazil conjures up the dreamy picture of palm trees, sandy beaches and nothing other than coconuts! And so when visiting Rio, it is difficult to ignore the abundance of fresh coconuts, whether sunbathing on Ipanema beach or being a tourist high up at Christ the Redeemer. No wonder coconuts in all its forms feature in some of Brazil’s most iconic traditional dishes and drinks!

The coconut palm in Sanskrit is known as kappa vrisksha, translated as: ‘tree which gives all that is necessary for living‘. This is somewhat true in the fact that almost all parts of the coconut can be used in one way or another; the water, milk, flesh, sugar, oil and even the husks and leaves!

coconut-seeds

The extent of coconut’s multi use is seen in these pictures below!

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Coconut shells can be used primarily as bowls, or even for wood furniture.

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Coconuts are known for their high nutritional content; rich in fibre, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. The fat in coconuts are considered ‘good’ fats in the form of medium chain saturated fatty acids (MCFAs). Focusing on one fatty acid in particular, lauric acid, it is converted in the body into a highly beneficial compound called monolaurin – an antiviral and antibacterial compound that destroys a variety of disease causing organisms. Therefore the consumption of coconut in its many forms: coconut oil, coconut water, coconut milk or even coconut flour, is therefore incredibly beneficial for ones health and in fighting infections and viruses.

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Coconut based products are especially popular with health enthusiasts, vegans and those that are lactose intolerant as coconut milk in particular is lactose free. Coconut milk is therefore a widely used as a milk substitute and diary alternative in baking.

Without further ado, we explore some Brazilian coconut recipes, some traditional and some with a modern twist!

Beijinho de Coco a.k.a Coconut Kisses 

Coconut truffles

Balls of sweet goodness!

Beijinho-de-coco

Ingredients:

  • Sweetened condensed milk x1 can
  • Sweetened desiccated coconut 1/4 cup
  • Butter 1 tbsp
  • Desiccated coconut for decoration
  • Whole cloves for decorating

Step 1: Bring milk and butter to a simmer in a saucepan over medium-low heat. Continue to cook, stirring often, until the milk has reduced to half and thickened, about 20 minutes. Remove from heat, stir in the 1/4 cup coconut, and allow to cool a bit before pouring into a buttered bowl. Chill in the refrigerator until cold, about 2 hours.

Step 2: With buttered or oiled hands, form milk mixture into tablespoon-sized balls, and roll in coconut flakes. Stick a clove into each beijinho as decoration.

Quindim 

Coconut flan

Baked desert made of egg yolks, sugar and ground coconut flakes

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A favourite from the region of Bahia quindim is a glossy yellow sweet made with nothing more than eggs, sugar and coconut (with butter a common addition). Baked in cupcake-sized moulds, or large if you wish, the bottom is toasted and golden, dense with grated coconut, while the top is a smooth, firm custard that sticks pleasingly to the roof of the mouth.

Ingredients:

  • White sugar x1 cup
  • Shredded coconut x1 cup
  • Softened butter 1 tbsp
  • Egg yolk x5
  • Egg white x1

Step 1: Preheat an oven to 350 degrees F (175 degrees C)

Step 2: Mix the sugar, coconut, and butter in a bowl. Stir in the egg yolks and the egg white; beat until well combined. Pour the mixture into a 9 inch pie plate. Place the pie plate in a large roasting pan. Pour enough boiling water into the bottom of the roasting pan to reach about half-way up the side of the pie plate.

Step 3: Bake in the preheated oven until golden brown on top, about 30 minutes. Allow to cool completely before turning out onto a serving dish. Refrigerate until serving.

Pave

The Brazilan chocolate trifle 

Layers of cookies filled with chocolate or fruit, lemon, coconut

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 Ingredients 

For the chocolate layer 

  • 20 ladyfinger biscuits
  • 2-3 Tbsp Cognac
  • 2 cups whole milk
  • 1.5 cups cocoa powder
For the cream layer
  • 2 cans sweet condensed milk
  • 4 cups milk (or use the sweet condensed milk’s can to measure)
  • 2 Tbsp corn starch
  • 4 egg yolks (strained)
For the whipped cream layer
  • 1 small container heavy cream
  • 1 cup powdered sugar
  • ½ tsp pure vanilla extract

Step 1: In a large pot, combine the sweet condensed milk and 3 cups of the milk.

Step 2: Dissolve the corn starch in one cup of milk and add to the pot. Cook that mixture over low to medium heat, stirring constantly, until it starts thickening.

Step 3: Separate a cup of the mixture and let it cool.

Step 4: Add the egg yolks to the cooled cream and return it to the pot. Cook until it thickens.

Step 5: Let it cool and pour into a 15×10 baking dish.

Step 6: Place the biscuits into a large bowl and the Cognac into another smaller bowl.

Step 7: Using your fingers, sprinkle the Cognac onto the biscuits.

Step 8: In the same pot you used for the cream, add 2 cups of milk and 1.5 cups of cocoa powder. Cook until it resembles hot chocolate. (It’s supposed to be a liquid mixture, and not a cream!)

Step 9: Dip the biscuits into the chocolate and place them on top of the cream. Cover and refrigerate overnight.

Step 10: On the next day, make some whipped cream by mixing the heavy cream, the powdered sugar and the vanilla extract. Pour the whipped cream into the baking dish, creating a 3rd layer.

Step 11: Refrigerate for at least 1 more hour before serving.

Step 12: Grate or shave some chocolate on top of the pavê and serve cold.

Some other Brazilian delicacies…

Cachaça

Fermented sugarcane juice

Dating back to the 1500s, cachaça is made from fermented sugarcane juice, and is best known as the fiery kick in caipirinhas – Brazil’s national cocktail.

Coconut caipirinhas

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Ingredients:

  • Coconut milk 1oz.
  • Cachaca 2oz.
  • Sugar 1 tsbp

Step 1: Combine ingredients with ice in a blender and pulse until smooth. Serve immediately in a tall glass.

Açaí bowls 

Acai a.k.a superfood berry is used to make fruit bowls and smoothies

Those bright purples bowls you see on Instagram #superhealthy

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Of all the thousands of fruits from the Amazon, açaí is the best known, thanks to its super-food status. Traditionally eaten by indigenous tribes for energy, the hard purple berry is also used in Amazonian cooking, as a sauce with fish. A clever marketing campaign in the ’80s thrust it into the spotlight as the energy snack of choice for surfers in glamorous Rio de Janeiro. Served as a sweet, gloopy, frozen sorbet, sometimes topped with granola and slices of banana, or whizzed up in juices, it can found in every café, bakery, juice bar and supermarket across the country.

Tip: add some desiccated coconut on top and serve in a coconut shell for that extra coco-nutty touch!

 

 

 

 

 

Amazing beauty tricks
with coconut oil!

We are all familiar with the multiple and highly beneficial ways in which coconut oil can be used; as a beauty product and as a healthy and delicious oil to cook with. A large range of beauty products can in fact be made at home using coconut oil as the primary ingredient and not much else. The result is a beauty product that is cheap, wholly organic and personalised to your own tastes. Here we reveal some of our favourite and innovative ways of using coconut oil in DIY recipes.

Coconut oil on its own has been a popular choice as an all round moisturiser. However regular users can sympathise with the effort that is required to apply coconut oil on, especially when it hardens in colder temperatures. The process is made more tedious by having to heat the coconut oil up before application. One solution is to therefore use coconut oil to make a moisturiser in a whipped or bar form:

Whipped coco-nutty body butter

You will need:

1/2 cup (preferably organic)

  • Coconut oil (solid)
  • Shea butter
  • Cocoa butter
  • Olive oil
  • 1 teaspoon vitamin e oil
  • 1/2 teaspoon of desired essential oils
  • KitchenAid or electric mixer of some sort

Step 1: Heat up the cocoa butter, shea butter, coconut oil and olive oil until melted – preferably with a double boiler but if not a glass bowl over a pan of boiling water.

Step 2: Mix with a whisk and leave the mixture to cool in the fridge for one hour until firm

Step 3: Whip the mix on high speed (either in a KitchenAid or hand mixer) until the consistency is light and airy. Add essential oils and mix again.

Step 4: Empty the whipped mixture into a glass jar.

Note: A blender or food processor will not work on this oil recipe as it may warm the oil too much and prevent it from whipping up.

 

Sugar body scrub 

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Using the whipped recipe above, just add one cup of brown granulated sugar (or equal to the amount of coconut oil) to turn your whipped body butter into a luxurious body scrub! Use this scrub for all over the body, foot, hand… everywhere! 

Coconut oil lotion bar 

You will need:

  • Mould – muffin tin
  • 3/4 cup coconut oil
  • 1/2 cup pure beeswax
  • 1/2 cup shea butter
  • 10-15 drops of essential oil

Step 1: Heat oil and beeswax in a saucepan on low heat

Step 2: Add in the essential oils once melted

Step 3: Pour mixture into mold / muffin tin

Step 4: Let it cool and store at room temperature

Note: If you fill a cake tin you can make enough

Avo-nana hair mask 

Make use of your overripe fruit and veg to repair any summer damage that your hair has endured. Move over argon oil…

You will need:

  • 1 ripe avocado
  • 1 (over)ripe banana
  • 2 tbsp coconut oil

Step 1: Put all ingredients into a mixing bowl and blend together until mixed
Step 2: Spread the mixture thoroughly over your hair and let it set for 20-30 minutes

Step 3: Rinse out with regular shampoo and conditioner

Tip: Add an egg yolk in the mixture if you want some extra protein

Note: If you have longer or thicker hair you may want to add extra coconut oil and s

Make the rinsing process somewhat easier by pressing the mixture through a sifter to remove any large chunks.

Coconut coffee scrub cubes 

Here we have a slightly more enjoyable way of getting rid of cellulite, stretch marks and puffy faces in the morning.

You will need:

  • 1/2 cup fresh coffee grounds
  • 1/2 cup coconut oil
  • Brown sugar for texture
  • Muffin tin or ice cube tray

Step 1: Microwave the coconut oil so that it is of a liquid consistency and combine the coffee grounds into one mixture

Step 2: Divide the mixture into the tin / ice cube trays and then freeze

Step 3: One frozen they can be popped out and kept in the freezer if they are not to be used immediately. Once in room temperature they will soften.

 

Eye cream

Make a simple eye cream with just vitamin E oil and coconut oil. Why vitamin Vitamin E oil? Because of its anti ageing benefits reducing the appearance of fine lines and wrinkles. Antioxidant qualities also aid in fighting against everyday pollution that produces free radicals.

You will need:

  • Vitamin E oil (either capsule or liquid)
  • Coconut oil (solid)
  • Small container
  • Tooth pick or wooden skewer to mix

Step 1: Fill the small container with coconut oil (solid) and put it into the microwave for a couple of seconds until it starts to melt

Step 2: Poke a hole in the capsule and add to the melted coconut oil and stir the mixture together

Step 3: Keep the blend in the fridge so that it solidifies

Coconut oil shaving cream 


Create your own affordable shaving cream free from any perfumes of preservatives! Coconut oil will help to prevent ingrown hairs, razor burns and general irritation when shaving. 

You will need:

  • 3 tbsp coconut oil
  • 4 tbsp shea butter or aloe vera
  • 2 tbsp almond oil
  • 10-12 drops of your favourite essential oils / oil blend (peppermint is especially cooling)

Step 1: Mix the oils and shea butter together in a glass bowl and melt on low heat

Step 2: Add essential oils and then place the mix in the fridge to harden

Step 3: Whip with a mixer until the consistency is similar of to that of frosting

 

Here are some other beauty products that you can also make the list is endless! How about:

  • Eye cream
  • Sunscreen
  • Deodorant
  • Lip balm
  • Mascara
  • Sunscreen

Here you can explore coconut oil some more, we love:

http://thecoconutmama.com/category/blog/natural-living/

http://helloglow.co/8-beauty-uses-coconut-oil/

http://juicing-for-health.com/oil-pulling-with-coconut-oil-turmeric-chews.html

 

 

 

 

 

Chi’s Summer Coconut
Cocktail Ideas

Welcome the summer with open arms, a pair of sunnies and a coconut cocktail! Chi brings to you our favourite coconut cocktail recipes! Summer is great time  to get creative with your cocktails, why not try these great summer drinks to share with your friends and family!

1.) Coconut Mojito

Kick off your summer with a summery cocktail like this coconut mojito recipe! Click here!

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2.) Vanilla Pear Coconut Cooler

We think summer is even better when you have a drink in hand. Why not try this delightful vanilla pear and coconut cooler? click here for the recipe!

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3.) Coconut Lime Coolers

This coconut lime cooler looks great to cool down for summer! Check out the full recipe here!

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4.) Coconut Creamsicle Margaritas

Sit by the pool side or dive into summer with this funky fresh fruity cocktail recipe! This is so perfect for the warm weather! To make this drink extra special you can use Chi’s Tropical Fruits coconut water!

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5.) Coconut Pineapple  Cocktail

This drink will surely leave you feeling ready to take on the summer! so kick back and chin up with this Caribbean inspired coconutty cocktail!

Rum

 

6.) Mango Coconut Margarita

This frozen mango coconut margarita looks absolutely delicious! You can use Chi’s coconut milk and coconut water for this recipe! If you are feeling extra creative you can use Chi’s Mango coconut water! Click here for the full recipe!

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5 Cool ways to go
coconuts with Chi this summer

As the temperature rises here in the UK we all want something refreshing to ease us into the summer heat. We here at Chi bring to you 5 creative and coconutty ideas to use your Chi and chill out this season.

1.) Summer Coconut Popsicles

Beat the heat with these 100% natural homemade coconut water popsicles! Add in some fresh fruit to get a serving of your five a day. Stick your popsicles in the freezer, wait 8 hours or overnight and enjoy your frozen lolly. Check out the recipe here.

Coconut popsicles

Coconut Water and Mixed Berry Popsicles

2.) Coconut Raspberry Ice Cream

What better way to cool down this summer than this decadent looking Coconut raspberry ice cream! This DIY frozen treat is delicious, free from dairy, refined sugars and vegan friendly! Get the recipe here.

3.) Watermelon Coconut Summer Slushie

Skip the artificial colours and flavours and added sugars and chill out with this healthy DIY Watermelon Coconut slushie cooler. Full recipe here.

 

4.) Coconut Acai Bowl

Use coconut milk in your next acai bowl for a coconutty spin! You could also step up your topping game with some added coconut flakes or fresh berries for an added fibre and antioxidant boost! To get the recipe click here.

 

5.) Maple Iced Coconut Coffee

Kick start your morning and get your daily caffeine fix with this chilled Maple Coconut Coffee. The maple twist in your morning coffee will surely be a sweet start to your morning. Full recipe here.

 

 

 

 

 

National Vegetarian
Week!

This week is all about celebrating our  delicious Veggies. So let’s make some tasty vegetarian meals that will make you forget about meat. We’ve selected our top 4 favourite vegetarian and vegan bloggers to find inspiration. If you are a vegetarian or just don’t feel like eating meat, you will love these blogs.

 

1. Deliciously Ella

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Ella started her blog 4 years ago after having been diagnosed Postural Tachycardia Syndrome. This illness had a devastating  effect on her life so side she decided to ton on plant-based diet and gave up all meat, dairy, sugar, wheat, anything processed and all chemicals and additives, which was a pretty drastic change. Eating this way has allowed her to take control of her illness, stopping the constant pain, restoring her energy and giving her life back again.

 

2. Madeleine Shaw

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‘My food philosophy is all about enlivening the hottest, happiest and healthiest you. It’s about keeping things simple and delicious so you don’t feel bored or deprived. Food is the most powerful drug; it informs not just how we look but how we feel and think too. My philosophy stems from my desire to educate people about this – and to show how healthy food can be delicious, nutritious, affordable and simple to make.’

 

3. Naturally Sassy

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‘The Naturally Sassy philosophy is all about embracing food the way nature made it – completely unrefined and unprocessed. In a nutshell, it is about cooking meals that are packed with nutrients and completely delicious. It is a simple way of eating that creates the flavours you love, naturally. It is not about depriving yourself and allows you to cook indulgent, healthy meals that taste incredible and make you feel great in body and mind.’

4. Hemsley Hemsley 

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‘We’re Jasmine and Melissa Hemsley, home cooks and food lovers with a passion for wellness and delicious, nutrient-dense food. Our cooking is all about creating natural, satisfying and easy to digest meals that make you feel vibrant, strong and healthy; recipes that are full of flavour and goodness and free from gluten, grains and refined sugar. We believe in the nourishing power of real food and that eating well can be easy, affordable and enjoyable for everyone.’

Monday smoothie
recipe

Monday is the hardest day of the week, everybody feels tired and lazy. Don’t worry, it’s the Monday illness!  All you need is to refuel  your body with a refreshing smoothie full of vitamins. We have great recipes from our most talented bloggers.

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Deliciously Ella

Serves 1

Ingredients

2/3 of a mug of coconut water (200ml)

1 tablespoon of coconut yoghurt (I use a brand called Coyo)

A big handful of spinach

1 ripe banana

1 tablespoon of bee pollen (optional)

Method

Simply peel the banana then place everything into a blender and blend until smooth.

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Madeleine Shaw

Serve 1

Ingredients:

1 whole Thai coconut

200g of blueberries or other berry

1 tsp of honey (optional)

1 tbsp of desiccated coconut

¼ tsp of cinnamon

½ tsp of fresh grated ginger

Method

Crack open your coconut and pour the water into your blender, then scrape out the flesh. I use a cleaver knife to whack it open but there are also more sensible (and safe) methods and tools to get it open.

Place the flesh, honey (if using), cinnamon, ginger and almost all of the berries (reserving a few for decoration) blend until smooth then top with the desiccated coconut and leftover berries.

This will keep on the fridge for a day or so. It’s kinda fun it turns into a jelly ☺ but best to drink it fresh.

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Sally’s Baking Addiction

Serve 1

Ingredients:

1/2 cup plain coconut water

2 frozen ripe bananas, previously peeled & sliced

1 cup chopped pineapple (frozen or fresh)

1 cup chopped mango (frozen or fresh)

2 cups spinach or kale

1/2 avocado, sliced

optional: 1 Tablespoon ground flax or flaxseed oil

Directions:

Make sure you have a strong, powerful blender. I like this Ninja or this Vitamix.

Add all of the ingredients to the blender in the order listed. Blend on high for at least 3 minutes or until smooth. Scrape down the sides of the blender as needed. Add more coconut water if it’s too thick.

My Healthy
sandwich!

When you think of sandwiches, you think of the really fatty sandwiches that are full of nasties. But sandwiches can be a great and quick lunch to grab when you are on the rush. Instead of buying one, let’s make our sandwich full of goodness to keep us full until dinner. Save time by making it the night before or even during weekends, have a look at our recipes! They are easy and healthy.

Green Sandwich

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The Bonjon Gourmet

 We all love a green smoothie so why not a green sandwich. Recipe here.

Californian Rainbow Sandwich 

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Half Baked Harvest

You know when your meal is healthy when it’s full of colours. Recipe here.

Roasted red pepper hummus, avocado and feta

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Two Peas & Their pod

Hummus and avocado will make your sandwich incredible tasty. Recipe here.

Avocado and kale salad 

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Food52

Make your favourite salad and put everything into the bread. Recipe here.

 

Spicy carrot 

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The simple Veganista

Crunchy sandwich! Recipe here.

Chickpea & Sunflower 

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Minimalist Baker

Energy bite on the go, recipe here.

What’s better than drinking Chi raw coconut water along a side with these yummy sandwiches…

Healthy Smoothie
bowl recipes

Smoothie bowls are the new breakfast trend for a good reason. They are full of nutrients and they give you the energy needed for your morning.  You might have seen on Instagram beautiful pictures of colourful smoothie bowls, so why don’t you try to make one? Smoothie bowls are thicker than a regular smoothie. All you have to do is to put less liquid and play with your favourite toppings! But be careful, you need to use healthy ingredients because your smoothie can become unhealthy quickly. Here is what you have to put in your smoothie bowls:

Protein  Yogurt  Kefir   Protein Powder

Fat Coconut milk  Avocado  Nut butters

Superfood Blueberries Acai Goji Berries Almond Maca Powder

Fibre Flax seed Chia seed Hemp

 Super Green smoothie bowl 

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Simple SUPER green smoothie bowls packed with tons of greens and customizable toppings! The healthiest and easiest way to turn a smoothie into a meal. Recipe Minimalist Baker.

 Vegan berry crunchy smoothie bowl 

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An antioxidant rich blend of mixed berries, banana, kale chia seeds and almond milk … A creamy goodness. Recipe Domesticate Me.

Chia seed Berry Coconut smoothie bowl

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Berries and coconut milk make the perfect combination. The acidity in the fruit melts into the creaminess of coconut milk, resulting in a smooth, velvety smoothie bowl. Recipe Detoxdiy.

Green Tea Lime Pie 

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The flavour is inspired by the popular Key Lime Pie, but with a green tea twist. Recipe Oh She Glows.

 Dragon fruit smoothie bowl 

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You’ll love scooping up a bite of smoothie with a little crunchy granola and a little bit of fresh fruit. Recipe Keep’In It Kind.

 

Chia
Puddings

Bored of your porridge? Let’s try some Chia puddings to shake up your mornings! Chia seeds and coconut milk make a great combination high in omega 3, antioxidant and fibre. This breakfast will fill you up until lunch time and you’ll save time, all you need to do is to mix together the ingredients the night before and in the morning just add your favourite toppings!

Coconut Chia pudding 

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Ingredients

240 ml Chi coconut milk

40 grams chia seeds

Toppings

Coconut chips or coconut flakes

Blueberries or blackberry

Goji Berries

Method

1. Mix together chia seeds, coconut milk and put it in the refrigerator overnight.

2. Add the toppings

Chocolate Chia pudding 

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Ingredients

240 ml Chi Chocolate coconut milk

40 grams chia seeds

Toppings

Banana

Chia seeds

Flax seeds

Method

1. Mix together chia seeds, chocolate coconut milk and put it in the refrigerator overnight.

2. Add the toppings

 

Fruity Chia pudding

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Ingredients

250 ml Chi Raw coconut water

40 grams chia seeds

Toppings

All fruits that you like

Method

1. Mix together chia seeds, raw coconut water and put it in the refrigerator overnight.

2. Add the toppings

 

Mango Chia pudding 

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Ingredients

240 ml Chi coconut milk

40 grams chia seeds

Toppings

Mango

Almond

Method

1. Mix together chia seeds, coconut milk and put it in the refrigerator overnight.

2. Add the toppings

 

 

#Make Baobab Famous –
Our favourite recipes!

Have you ever heard of Baobab? It’s an African superfruit that dries on the branch.

It contains a rich source of Vitamin C, fibre and antioxidants. Aduna is the brand that is introducing this yummy fruit to us, we have completely fallen in love with it!

If you need a fruity kick in your smoothie or porridge, Baobab is the perfect fruit.

At Chi HQ we have made some easy recipes for you to try, you can’t go wrong with this new fruity powder that has a delicious sweet, citrus flavour.

Check these out!

 

Red Baobab Coconut smoothie.

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Ingredients:

250ml Chi Raw coconut water

2 or 3 tsp Aduna Baobab powder

A handful of Raspberries

4 tsp of Chia seeds

Method:

Mix all the ingredients together.

Health benefits:

– Hydration

– Immune function

– Skin health

Coconut Mango oatmeal.

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Ingredients:

45g oatmeal

150ml Chi Coconut Milk

1 tsp Aduna Baobab powder

40g  diced Mango

Handful of Giving Tree freeze dried Mango (cut in little pieces) and some coconut chips- topping.

Method:

Mix all the ingredients together and at the end sprinkle freeze-dried mango and coconut chips on top of the porridge.

Health benefits:

– Energy

– Immune function

– Improved digestion

– Lower cholesterol levels

 

Treat yourself with
Chi Spring Desserts

Spring is finally here, so what better way to celebrate than ‘indulging’ in some of your all time favourite Spring desserts with Chi.

Here are our top 3 favourite CHI Spring dessert recipes – treat yourself, they’re pretty much guilt free!

1. Coconut Lemon Pancakes

Ingredients
200g plain flour
60g sweetened coconut flakes
2 tablespoons coconut sugar
2 ½ teaspoons baking powder
½ teaspoon salt
360ml chi coconut milk
2 tablespoons lemon juice from one lemon
2 tablespoons chi coconut oil, melted
1 large egg
1 teaspoon lemon zest
⅓ cup chopped macadamia nuts for serving, fresh strawberries/blueberries (optional)

Coconut syrup or maple syrup for serving

Method

In a large mixing bowl combine flour, coconut flakes, sugar, baking powder and salt.  Stir and make a well in the center of flour mixture.  Add in milk, lemon juice, butter, egg and lemon zest.

Stir together until blended. Next, add coconut oil to frying pan and pour 4 large tablespoons of mixture when hot, cook until golden on each side turning once.

Serve with coconut syrup/maple syrup and your favourite berries and nuts!

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2. Creamy Vanilla Chia Seed Pudding

Ingredients

200ml full fat coconut milk
80ml chi coconut water
2 tablespoons chia seeds
2 teaspoons honey
1 teaspoon vanilla extract

Method

Add all the ingredients to a small bowl, using a hand whisk mix until combined.

Cover with plastic wrap or a cover of some sort and let sit overnight.
Serve with fresh fruit, nuts, or honey.Screenshot 2016-03-29 13.42.47

3.  Raw, Oil Free, Coconut-Lime Tartlet

 Makes 2 medium tarts

Crust

100g shredded coconut, dried & unsweetened, double sifted (or use a mixture of both coconut and almond flour)

2 1/2 Tbsp maple syrup or date syrup

2 Tbsp of water (or more if needed, to make it stick together)

1 Tbsp pure vanilla extract

1 tsp chi coconut oil

Filling

Coconut meat from 1 brown coconut

1/2 tsp vanilla extract

3 Tbsp maple or date syrup

1 tbsp coconut sugar  / stevia

1 Tbsp fresh lime juice

Zest from 1 lime

Chi Coconut water as needed

Coconut cream and dehydrated lime wedges for decorating

Method

Prepare the crusts one day before. Simply mix all the ingredients in a big bowl, starting with the flour and then add all the wet ingredients. We used coconut water, but if you want you can also use chi coconut oil. Until your dough is sticky. Put in tartlet molds covered with plastic and bake in oven at 100C for 25-30 minutes until crisp and firm

For the filling simply blend all the ingredients until very smooth. Add coconut water as needed, essentially keep adding until desired, smooth consistency is achieved.

Put filling over tartlets and chill for 3-4 hours before serving. You can serve with dehydrated lime wedges.

Enjoy!

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St Patrick’s Day
Irish Recipes!

So it’s St Patrick’s Day this Thursday the 17th March..this is the traditional death date of Saint Patrick, the foremost patron saint of Ireland.

The day commemorates Saint Patrick and the arrival of Christianity in Ireland, and celebrates the heritage and culture of the Irish in general. Celebrations generally involve public parades and festivals, and the wearing of green attire or shamrocks.

Most commonly related with the green clover, pots of gold at the end of the rainbow, leprechauns, guiness and irish dancing!

Here are our top Chi Paddy’s Day recipes, incorporating the Irish with a little bit of Chi too!

Irish Green Juice

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Ingredients

Method

Whiz up in a blender! Enjoy

Irish soda bread (Makes 1 loaf)

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Ingredients

  • 250g (8oz) plain flour, plus extra to dust
  • 250g (8oz) wholemeal flour
  • 1tsp baking soda
  • 1tsp salt
  • 25g chi coconut oil
  • 1tbsp brown sugar
  • 284ml pot buttermilk

Method

1. Preheat the oven to Gas Mark 6/200°C/Fan 180°C. Tip the flours, baking soda and salt into a large bowl. Then use your fingertips to rub the butter into the flour until evenly dispersed. Stir in the sugar.

2. Make a well in the centre of the flour and stir in the buttermilk until you get a soft dough. Turn out onto a lightly floured surface and lightly knead for 1 min until smooth, then bring together to form a flattened round about 5cm thick and 15cm across.

3. Place on a lightly dusted baking sheet. Dust with a little plain flour if you like. Use a large sharp knife to cut 2 slashes across the bread to make an ‘x’.

4. Bake in the oven for 35 – 40mins until well-risen and browned. Place on a wire rack and leave to cool.

Irish soda bread makes a great side dish for those warming stews, delicious sandwiches and also a great breakfast with plenty of peanut butter!

Matcha Green Tea Cookies – The perfectly healthy and perfectly suited colour for St Paddy’s Day celebrations

photo

Ingredients

  • 100 g chi coconut oil
  • 50 g coconut sugar
  • 100g brown sugar
  • 1 pinch salt
  • 1 Egg
  • 150 g plain flour
  • 1 Tbsp matcha green tea powder
  • 1/4 tspBaking Soda
  • 50 g coarsely chopped white chocolate or white chocolate chips

Method

Preparation: Preheat the oven to 180C, Sift flour, green tea, and baking soda together.

Microwave butter until it’s melted. Combine the sugar and butter together. Add the egg and salt, then mix.

Combine all powder ingredients with a spatula. Add the white chocolate.

Drop cookie dough in rounded tablespoonfuls onto the parchment paper. Leave a space between each piece of dough.

Bake 6 to 8 min. Don’t over bake!

ST PADS 

 

Protein
Shakes

Are you thinking of starting to drink protein shakes? After your workout you see everyone reaching for a protein shake, but you wonder how and when you should drink them? Protein shakes are getting more and more popular as a nutritional supplement. When you choose the right protein powder you can get a lot benefit from it. Hair, nails, skin are mostly made of protein, your body uses protein to build and repair tissues. You also use protein to make enzymes, hormones, and it’ is an important building block of bones, muscles, cartilage, and blood. So now you know why protein is good for you, let’s make some protein shakes with the right dose of protein. 

Red Peanut Butter shake

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pinterest

Ingredients

125g frozen raspberries

35g frozen blueberries

1 tablespoon peanut butter

1 Tbsp vanilla protein powder

1tbsp ground Chia seed

250ml Chi coconut milk

Method

Place all ingredients in a blender and mix until smooth.

 

Chocolate shake

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pinterest

Ingredients

1 large banana

2-3 large ice cubes

280ml Chi chocolate milk

1 Tbsp Chocolate / vanilla protein powder

2 large Tbsp oats

1 handful of Almond

Method

Place all ingredients in a blender and mix until smooth.

Coffee Shake

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pinterest

Ingredients

2 Tbsp plain Greek yogurt

1 tbsp ground flax seed

½ tsp ground cinnamon

¼ tsp grated nutmeg

6 ice cubes

250ml Chi espresso coconut milk

1 Tbsp protein powder

Method

Place all ingredients in a blender and mix until smooth.

Green vegetables shake

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pinterest

Ingredients

60g spinach leaves

1 ripe pear, unpeeled, cored and chopped

15 green grapes

185g fat-free natural Greek yoghurt

2tbsp chopped avocado

1-2tbsp fresh lime juice

250ml Chi Raw coconut water

Method

Place all ingredients in a blender and mix until smooth.

Almond Chia shake

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pinterest

Ingredients

1 large ripe banana, peeled

250ml unsweetened almond milk

1 tablespoon unsweetened almond butter

1 tablespoon chia seeds

1Tbsp protein powder

Method

Place all ingredients in a blender and mix until smooth.

Carrot Cake shake

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pinterest

Ingredients

110 ml carrot juice

250ml unsweetened vanilla almond milk

1 Tbsp vanilla protein powder

1 half tsp  cinnamon

4-5 cubes of ice

1 handful of walnut

Method

Place all ingredients in a blender and mix until smooth.

Mother’s Day
Gift ideas

This Sunday (6th March) is Mother’s day, it’s the day to celebrate the wonderful woman who has given you so much. Show her how much you care by finding her a lovely gift to make her happy. If you are still wondering what to give to her this Sunday, we have some great ideas for you. Here are some ideas to make this day awesome:

  Make her a breakfast

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Try to wake up earlier and surprise her with a yummy and healthy breakfast or a brunch.

Check out more recipes on our blog:

http://www.chilondon.com/blog/porridge/

http://www.chilondon.com/blog/festive-breakfast-recipes/

Workout Session

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Get her a yoga or Pilates sessions to make her feel relaxed. This gift is perfect if she’s a yoga addict or it’s a good way to introduce her to a new activity.

Spa day

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What a joy to spend your time with your Mum at the spa, she will enjoy it and you as well.

Dinner out

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Bring her to her favourite restaurant, she will be please to share good food with her children.

Bake for her

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Make her a treat, she deserves it!

 Jewellery for your jewel

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It’s always nice to receive jewellery, we never get tired of jewellery!

Healthy Hamper

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Make your own hamper with all the product that she likes, she will love it. You just need to pop up to Wholefoods to get all the healthy products!

No time to cook but
I want to be healthy!

Working full time, taking care of your family and other activities, eating healthy isn’t easy everyday! When you don’t have time to cook, it’s so tempting to rush into buying junk food. So because we want you fit and  lean, we have prepared for you a meal plan for your busy days. The key to make healthy and quick meals is to have all the items on hand that it will be easier and faster to make healthy choices. Also try to cook during the weekend for the week ahead, and store your meals in a fridge.

Breakfast

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@chicoconutwater

Breakfast is the meal that we have less time to eat, most of the time the breakfast we eat it on the go to work/school. So this is what you should eat to kick start your day

1 piece of fruit (at least) such as banana, orange, blueberries

1 handful of nuts such as walnuts, almonds

1 piece of Toast with some peanut butter

1  Chi Caffe Latte  or Chi Raw coconut water 

Lunch

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@chicoconutwater

When you eat the right kind of food at lunch, it’ll help you stay full and alert throughout the afternoon.

Quick and easy salad, combine all this ingredients on a plate

1/2 Avocado

2 handful of rocket or spinach

2 slices of smoked salmon

pepper and salt

Snack

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@chicoconutwater

Snacking can satiate hunger between meals to prevent overeating, here is the best snack to eat

Toast snack

 1 Toasted whole grain bread slice

 Spread of cottage cheese

Toppings

Fruit slices such as strawberry, blackberry or pineapple

Nuts

Dinner

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@chicoconutwater

Eating  dinner earlier will help your digestion

Super healthy smoothie

200ml  CHI coconut milk  or almond milk

2 Tbsp low-fat plain yogurt

1 handful of blueberries or  strawberries

1 Tbsp hemp powder

2 tsp whey protein powder

3 ice cubes

2 Tbsp oats.

 Blend all these ingredients in a food processor and drink it!

 

Articles related to the same topics:

HEALTHY MEAL PLAN #GETFITWITHCHI

http://www.chilondon.com/blog/chi-healthy-meal-plan-getfitwithchi/

CRISPY SMOOTHIES

http://www.chilondon.com/blog/smoothie/

THE ESSENTIAL VITAMINS FOR A HEALTHY WINTER!

http://www.chilondon.com/blog/vitamins/

11071540_911078922291561_2453440432787624894_n

 

 

Deep cleanser with
Chi coconut oil

Do you want softer, smoother and flawless skin?  We can’t go every time to a beauticians to get a deep cleansing facial either due to lack of time or money. But how about bringing the beauticians into your own bathroom? It’s really important to take care of your skin especially during winter.  All you need to do is to make a cleanser with only two ingredients, Chi coconut oil and baking soda. Baking soda is used into  a lot cosmetic products, it can correct the skin’s pH balance. Mixing the coconut oil and the baking soda together, coconut oil balances out baking soda’s harshness, making it safe for even the most sensitive skin.

Coconut Deep cleanser

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Ingredients

For sensitive skin

2 Tbsp Chi Coconut oil

2 tsp Baking soda

For greasy skin

2 Tbsp Chi coconut oil

2 Tbsp Baking soda

Method

Put in a bowl the ingredients, warm it up for 1 minute in a microwave. Then apply the mixture to your wet or dry skin. You can either leave it on as a mask for a few minutes for an even deeper conditioning treatment or simply wash off with warm water using gentle circular motions. And then to moisturise your skin you can apply a small drop of coconut oil on your face.

 

Check more on our blog all you can do with coconut oil for your beauty without any chemicals that can harm your skin: 

http://www.chilondon.com/blog/coconut-beauty/

http://www.chilondon.com/blog/coconut-oil-for-dry-skin-and-hair/

http://www.chilondon.com/blog/soft-skin-with-chi-coconut-milk/

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Lucky ones, in February Chi coconut oil is on PROMO at Whole foods 20 %OFF!

Rhitrition’s Clean
Porridge

We are  lucky to have an amazing nutritionist Rhiannon Lambert aka Rhitrition at Chi HQ. She’s  offering  dietary advice on how to live a healthy & happy lifestyle and how to eat well, check out her website here

In this article we gathered the best porridges from Rhitrition to kickstart your mornings! Porridge is packed full of nutrients, especially if you mix the oats with some superfoodsIt takes less than 5 minutes to make these recipes, perfect when you are in a rush!

  Green Porridge

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barley grass

oats

chia seeds

Chi coconut milk

peanut butter

ginger

Cacao Porridge 

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oats

Chi coconut milk

cacao nibs

protein powder

 Protein Porridge

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Chi Coconut milk

protein powder

Chia Seed Porridge

Screen Shot 2016-01-20 at 15.18.59

oats

Chi coconut oil

barley grass

chia seeds

 Almond Porridge

Screen Shot 2016-01-20 at 15.18.45

protein powder

oats

almond milk

Chi coconut oil

chia seeds

 Peanut Butter Porridge

Screen Shot 2016-01-20 at 15.18.22

 

oats

chia seeds

peanut butter

Chi coconut milk 

 Chocolate Porridge

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cacao

Chi chocolate coconut milk

oats

chia seeds  

 Coco Porridge

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Chi coconut milk

chia seeds

coyo yogurt 

Detox your
body

Going back to work after the Christmas break is pretty  hard.  Feeling tired, dont’ have enough energy? Don’t worry we are all feel like that. After few days enjoying some rich foods, sleeping late… There is no question your body is tired, we just need to get back our healthy habits.  The best way to do that is to detoxify your body  because detoxification helps the digestion, boost energy levels, skin cleansing… To name a few. So now let’s find out how to do it!

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1. What food to avoid?

  • Alcohol
  • Cigarettes
  • Milk products (except ½ cup unsweetened yoghurt with acidophilus each day)
  • Sugar, honey, maple syrup, artificial sweeteners
  • Coffee
  • Grains: wheat (bread, biscuits, cakes, pasta), rye, barley, oats, spelt and rice
  • Dried fruit

2. What’s the food to enjoy?

  • Fruit: any and all fresh fruit
  • Vegetables: any and all fresh vegetables
  • Fish: fresh, canned in water or olive oil
  • Lean red meat, chicken (without the skin). Limit to two servings per week.
  • Legumes: dried or canned, such as kidney beans, chickpeas, lentils
  • Eggs: preferably organic
  • Olive oil (preferably extra virgin), Coconut oil (unprocessed)
  • Nuts: raw unsalted almonds, walnuts, macadamias and cashews
  • Seeds: raw unsalted sesame, pumpkin and sunflower seeds
  • Green tea, white tea, weak black tea (decaffeinated)

3. Lemon Water

Add lemon to your water through out the day. The acid in the lemons assist the cleansing process. Citrus fruits, such as lemons, contain a pure concentrated form of citric acid. Citric acid works like bleach on fat. Due to its acidity and high ph, citric acid is able to actually penetrate and break down fat molecules. Try to drink one to three litres of water per day!

4. Best advice to detox

Exercise: During detox aim to exercise for one hour daily. Try to do intense exercises that makes you sweat.

Raw foods:  Aim to cut out the cooking process and eat mainly raw foods. Raw foods contain more nutrients and enzymes.

Chew: Aim to chew each mouthful of food 10 to 12 times before swallowing.

Detox Kale smoothie

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 Ingredients:

½ pear

¼ avocado

½ cucumber

½ lemon

handful of cilantro

2 handfuls kale

1 thumb nail sized piece of ginger

250ml Chi Raw coconut water

1 tsp protein powder

pure water

Method:

Blend all ingredients.

Rainbow Granola by
Barbara Cox

Barbara Cox, the amazing cook who created over 70 healthy delicious recipes to fight cancer.

In her cookbook ‘Rainbow diet’ she describes how some nutrients can maintain the health of different body systems such as the heart, blood vessels, muscles , bone and more… To finish the year healthy Barbara gave us an excellent recipe to make our breakfast full of goodness with her ‘Rainbow Granola’. See below the yummy recipe and her clever ideas!

Rainbow Granola with Chi Coconut Oil

It’s easy to overlook this important meal when the pressure is on to get the turkey in the oven. But we all need breakfast for a good start to the day, so before you and your family delve into your presents, remember to tuck into a good breakfast too.

Try making your regular breakfast cereal more special than usual with one or more of the following ideas:

  • serving it with pieces of fresh apple and pear
  • you could throw in a few nuts, or dried festive fruits such as figs and dates
  • Or why not add a handful of brightly coloured berries to your breakfast, such as raspberries, blackberries, blueberries or strawberries? You can usually buy berries frozen, even when they’re out of season.
  • Frozen fruit and veg, as well as fresh, tinned and dried, all count towards the 5-a-day fruit and veg target.

If you’re a granola person, why not jazz up your daily serving with:

  • several slices of fresh tangerine and banana
  • a few grapes
  • a handful of seeds or nuts

Here’s a festive granola recipe using Chi coconut oil.

Chi granola 4

Ingredients

150g oats

20g Chi coconut oil

60ml maple syrup or Manuka honey

50g pumpkin seeds

50g sunflower seeds

30g flaxseeds

100g Brazil nuts

50g dried gogi berries

70g dried cranberries

1 vanilla pod – de-seeded

Directions

Preheat oven to 180°C

Mix all ingredients together and toss until fully coated with coconut oil and Sweet Freedom

Spread mixture on a baking tray with grease-proof paper lining.

Bake for 10-12 minutes

Break apart after baking into bite-size chunks.

Store in an airtight container for 2-3 weeks

 

If you want to make more recipes from Barbara Cox, check out her cookbook here.

Guilt free
Christmas dessert

Christmas is nearly approaching, we are already starting to eat chocolate, cookies… The festive season is usually associated with gaining weight, but this year it won’t be the same! The food that will destroy your diet the most is dessert,  we have gathered some healthy dessert recipes that will indulge your craving for a Christmas sweet. You can tell us thank you;)

We have to start with a chocolate recipe, Christmas just isn’t Christmas without chocolate. Eating chocolate can be good for your health, it improves your cardiovascular health. This is because chocolate, particularly dark chocolate with 70% or more cocoa , contains flavonoids. However the high fat and caloric content of chocolate can counteract these benefits by causing weight gain if regularly eaten in large amounts. Also it’s better to avoid any of milk chocolate or white chocolate (high in sugar and fat).

Fruity Chocolate bar 

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@givingtreesnack

Ingredients

  • 8 ounces good quality, dark chocolate (70-80%), very finely chopped
  • 1 cup assorted  Giving Tree fruits, large pieces roughly chopped

Directions

Gently melt chocolate on the lowest possible heat setting. Stir regularly, removing from heat as needed. The goal here is to keep the temperature under 90 degrees, be patient, keep stirring, and even with the heat on a low setting the chocolate will melt eventually.

Once melted and smooth, pour chocolate onto a baking sheet lined with parchment paper. Spread into an even layer (it will not cover the entire pan, just spread it until it’s as thick as you want your final bark to be).

Sprinkle evenly with Giving Tree fruits. Let dry, uncovered at room temperature, for 1 to 2 hours or until set. Break into serving size pieces.

Because of the nature of freeze-dried fruit, this particular bar is best enjoyed within a day or two, as the fruit will begin to soften once exposed to humidity. The bar is good for up to a week, however, the fruit just might be a bit softer after a few days out in the open.

A traditional dessert that nobody can resist is the apple pie… with less sugar.

Apple Pie

Screen Shot 2015-12-15 at 14.35.54

Step 1. Prepare the pastry
In a food processor, combine 2 cups all-purpose flour, 1 1/2 teaspoons coconut palm sugar, and 1/2 teaspoon salt. Add 3 tablespoons cold, unsalted butter (cut into 1/4-inch pieces); pulse until large flakes form. Add 7 table-spoons trans fat-free shortening and pulse until the mixture resembles fine crumbs. Sprinkle 1/3 cup cold water over the mixture, about 2 tablespoons at a time, tossing with a fork to mix. Roll the pastry into 2 balls, one slightly larger than the other. Flatten into 3/4-inch thick disks on separate sheets of plastic wrap. Wrap and refrigerate for 45 minutes.

Step 2. Make the apple filling
Peel, core, and slice 5-6 apples, enough to make 6 1/2 cups. Add 3 tablespoons sugar, 2 tablespoons honey, 1 1/2 tablespoons all-purpose flour, 1 tablespoon lemon juice, and 1/4 teaspoon cinnamon. Toss well; set aside.

Step 3. Assemble the pie
Preheat oven to 400º. Place larger half of chilled pastry on a 12-inch sheet of plastic wrap. Dust dough with flour and roll into a 12-inch circle with a floured rolling pin, then invert over a 9-inch pie pan. Peel off plastic and gently tuck pastry into pan, letting edge drape over sides. Lightly moisten upper edge of dough with a damp pastry brush. Transfer filling to pie shell. Roll other half of pastry into an 11-inch circle on plastic wrap. Invert over filling, then peel off plastic. Pinch edge to seal; trim excess.

Step 4. Bake till golden
Create decorative edge on crust with fork. Slit top pastry for steam vents. Brush top of pie with milk and sprinkle with 1 teaspoon sugar. Bake for 20 minutes on center oven rack, shield-ing edges of crust with foil. Reduce heat to 375º; continue baking until the pie is golden brown and juices bubble through at least one vent, another 30 minutes. Insert wooden skewer into pie; there should be no resistance. Transfer pie to cooling rack and cool at least 1 hour before serving.

(inspired from the www.health.com)

Cranberry Jam tart
Screen Shot 2015-12-15 at 14.44.05

@coconutandberries

No-Bake Cranberry Jam Tarts

  • 1Cup Almonds
  • 1/2Cup Rolled Oats (not quick-cooking)
  • 3/4Cup Soft Dates
  • Pinch of Salt

Quick Cranberry Jam:

  • 1 1/2 Cup Fresh OR Frozen Cranberries
  • 2T Maple Syrup
  • 2T Coconut Sugar
  • 1/4C Orange Juice
  • 1/2C (approx) Water
  • Zest of half an orange
  • 1/2t Vanilla Extract

Using a food processor, blitz the almonds and oats together to form a fairly fine flour. Add the salt and the dates and process until you have a thick mixture which holds together when pinched between finger and thumb. You may need to add a couple of extra dates if it’s too crumbly.

Divide mixture between the 12 holes of a shallow cake/tartlet tin and press firmly in the base and up the sides to form 12 neat tart shells.

Refrigerate or freeze until ready to fill.

For the jam, place all ingredients except vanilla in a medium saucepan and bring to a simmer. Allow to simmer gently for 10-15 minutes, stirring, until the cranberries have all popped and the jam has thickened up. Pour into a jar and refrigerate until cool. (I left mine chunky but blend with an immersion blender if you prefer yours smooth)

Run a knife around the edges of the tart shells to loosen them and pop them out of the tin. Fill each with a couple of teaspoons of the jam.

Serve at room temperature

Soft Gingerbread Cookies

Screen Shot 2015-12-15 at 15.02.48

@acouplecooks

Ingredients
  • 1 egg
  • ½ cup brown sugar or coconut palm sugar
  • ¼ cup molasses
  • ¼ cup almond butter
  • 2 tablespoons butter (melted)
  • 2 tablespoons applesauce
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 2 teaspoons allspice
  • ¼ teaspoon kosher salt
  • ½ teaspoon baking soda
  • 1 ¼ cup all purpose flour
  • ½ cup wheat flour
  • Turbinado sugar (for garnish)
Method
  1. In a medium bowl, add 1 egg, ½ cup brown sugar, ¼ cup molasses, ¼ cup almond butter, 2 tablespoons melted butter, and 2 tablespoons applesauce; vigorously whisk to thoroughly combine.
  2. Add 2 teaspoons ground ginger, 1 teaspoon cinnamon, 2 teaspoons allspice, ¼ teaspoon kosher salt, ½ teaspoon baking soda, 1 ¼ cup all purpose four, and ½ cup wheat flour to the wet ingredients and stir with a large spoon until well combined. Turn out onto plastic wrap and form into a rough ball; cover with plastic and chill at least 1 hour, or overnight.
  3. Preheat oven to 350°F.
  4. Flour a flat surface and a rolling pin, then roll out the dough to around ¼-inch thick. Use a cookie cutter to cut out gingerbread men, about 25-35 total. Place gingerbread men on a parchment paper-lined baking sheet and sprinkle with turbinado sugar.
  5. Bake for about 8 minutes, until until puffed and slightly firmed. Let rest on the pan for 2 to 3 minutes, then transfer to a cooling rack.
  6. Store covered at room temperature for several days; freeze for longer term storage.
Stuffed Pear

Screen Shot 2015-12-15 at 15.16.06

@theartseefartsee

Ingredients

  • 4 ripe halved and pitted pears (I cut a little whole in mine for the pecans to fit it)    
  • 1/2 to 2/3 cup of honey
  • 1.5 teaspoon of nutmeg
  • 1/2  tablespoon of cinnamon
  • 1/2 cup of candied pecans 


Directions


Preheat oven to 350°   
Fill holes with candied pecans
Sprinkle pears with spices

Drizzle with honey
Bake for 25-40 minutes (they are done when the skin begins to curl).

Enjoy!

Crispy
smoothies

This month Chi gives you the chance to win an amazing hamper where we included an Nutribulet for you to make some yummy juices or smoothies. One of our favorite ways to make smoothies is by adding  freeze dried fruits, unusual, don’t you think? It’s fun to add a whole assortment of fruits to any smoothie. A small handful of freeze-dried fruits can really kick up the antioxidant content of your smoothie. If you are ready to make some smoothies, dig out your nutribullet and let’s do it!

Green Tea, Strawberry crispy, and Banana

Screen Shot 2015-12-04 at 12.13.04

Ingredients

3 Tbsp water

1 green tea bag

2 tsp honey

1½ cup Giving Tree Strawberry crisps

½ med banana

¾ c calcium fortified light vanilla soy milk

Method

1. MICROWAVE water on high until steaming hot in a small bowl. Add tea bag and allow to brew 3 minutes. Remove tea bag. Stir honey into tea until it dissolves.

2. COMBINE strawberry crisps, banana, and milk in a blender with ice crushing ability.

3. ADD tea to blender. Blend ingredients on ice crush or highest setting until smooth. Pour smoothie into tall glass and serve!

Power Crispy Peach

Screen Shot 2015-12-04 at 12.20.02

 

Ingredients

1 c CHI coconut milk 

2 Tbsp low-fat vanilla yogurt

½ c Giving Tree Peach crisps

½ c  Giving Tree Strawberry crisps

⅛ tsp powdered ginger

2 tsp whey protein powder

3 ice cubes1 c oats1.

 

Methods

1. BLEND together any liquid ingredients (coconut milk, yogurt) and protein powder; this will help break down the grainy powder and make sure it’s evenly distributed.

2. ADD mushy ingredients, like pre cooked oatmeal and fruit, then add ice at the end. For a thicker shake, you can toss in more freeze dried fruits

Strawberry- Kiwi Smoothie

Screen Shot 2015-12-04 at 14.16.11

Ingredients

41¼ c cold apple juice

1 ripe banana, sliced

1 kiwifruit, sliced

1 cup Giving Tree Strawberry crisps

Method

COMBINE the juice, banana, kiwifruit and strawberries crisps,. Blend until smooth.

 

Apple Green

Screen Shot 2015-12-04 at 12.26.57

Ingredients

2 apples

2 cups fresh baby spinach (or other leafy green)

1 celery stalk (optional)

1/2 cup water

1 cup Giving Tree Apple crisps 

1 clamp Cinnamon

Method

COMBINE everything, blend until smooth.

Raw coconut water  with Mango crisps

Screen Shot 2015-12-04 at 12.33.24

Ingredients

 250 ml Chi Raw Coconut water

2 bananas

2 mangos

1 cup strawberries (fresh or freeze dried)

1/2 cup Greek yogurt

2 tablespoons honey

1 cup Giving Tree Mango crisps

Method

1.FILL ice trays with the Chi raw coconut water and freeze until solid.

2. PLACE the fruits, honey and 12  coconut water ice cubes into a blender and blend until smooth. Serve immediately.

Creamy Green Smoothie

Screen Shot 2015-12-04 at 12.44.02

Ingredients

250 small cooking apples, peeled, cored, and thinly sliced

1/2 of a medium courgette, cut into 1-inch pieces

1/2 cup Giving Tree Broccoli crisps

1 cup lime sherbet

3/4 cup ice cubes

 

Method

1   Place a steamer basket in a saucepan. Add water to just below the bottom of the basket. Bring water to boiling. Add apples and courgette. Cover and reduce heat. Steam for 8 to 10 minutes or until very tender. Remove from heat; cool completely.

Transfer apple mixture to a blender. Add sherbet. Cover and blend until very smooth, stopping and scraping sides of blender as needed. Add ice cubes and the Broccoli crips. Cover and blend until smooth.

Pour into tall glasses and serve immediately

Chi Coconut
Porridge

You can’t be a true British if you don’t eat porridge for breakfast! It is the perfect compromise while it’s simple and quick to make it, there’s now another reason to love this most healthy breakfast. According to several studies, people who eat oats and other wholegrains live longer and are less likely to die from heart disease. The cereal grain’s proven talents include helping to lower high blood pressure and reduce bad cholesterol. Not to mention that it’s packed with a lot of vitamins, minerals and fibre.

In this article we will give all the best tips to make yummy porridge with Chi coconut milk.

Screen Shot 2015-11-12 at 12.11.16

You can find a thousand ways  to make porridge but the basis is all the time the same. Porridge as we know it today, is made by mixing oats with a fluid (water and or milk) and then heating it.  Beyond that it is all down to personal preference, here are some ideas!

 

Chi Chocolate Porridge 

Screen Shot 2015-11-12 at 12.38.471. Mix the oats and Chi Chocolate coconut milk . Set over a low heat and cook for about 20 mins, stirring every now and then to prevent the porridge from sticking, until it’s thick and creamy – add a splash more Chi milk if you like it thinner.

2. To serve, spoon the porridge into bowls, top with some almond pieces.

Honey Coco porridge 

Screen Shot 2015-11-12 at 12.45.50

1. Mix the oats, Chi coconut milk (plain) . Set over a low heat and cook for about 20 mins, stirring every now and then to prevent the porridge from sticking, until it’s thick and creamy – add a splash more Chi milk if you like it thinner.

2. To serve, spoon the porridge into bowls, top with some almond pieces plus some banana and a little bit of chocolate pieces. To finish you can drizzle with honey.

Creamy Blueberry Coconut Porridge

Screen Shot 2015-11-12 at 12.51.14

1. Simply add the water, oats, Chi coconut milk to a saucepan and allow it to heat for about ten minutes, until the liquid has all been absorbed.

2. Then stir in some Chi organic coconut oil and let it dissolve into mix.

3. Once it’s all nicely mixed pour it into a bowl, add blueberries and coconut chips.

Enjoy!

Quiche
party?

Quiche is the perfect dish if you’re busy with work and other activities.  These savoury pies are  fast and easy to make, they are so convenient because you can easily customise with your favourite vegetables or meat. A lot people think that this french cuisine is unhealthy but actually if you choose healthy ingredients, your savoury pies can contain several nutritional benefits.

Quiche are essentially a custard made with milk and eggs poured into a pie crust and baked. They are paired with  vegetables or meat, nuts and herbs for added flavour. In this article we’ ll give you the healthiest recipes to make your quiche as a real French person would!

 

Mushroom, Spinach and Feta

Screen Shot 2015-09-14 at 12.25.59

Ingredients

  • 100g Chi coconut oil 
  • 3 cloves garlic, chopped
  • 1 small onion, chopped
  • 275g frozen spinach, thawed and well drained
  • 100g mushrooms, chopped
  • 200g feta, crumbled
  • 200g low fat Cheddar cheese, grated *
  • shop-bought shortcrust pastry for a 23cm (9in) dish
  • 3 eggs, beaten
  • 250ml low fat milk
  • salt and freshly ground black pepper to taste

Method

  1. Preheat oven to 190 C . Line a pie dish with shortcrust pastry, cutting off any excess and pinching the edges.
  2. In a medium frying pan, melt Chi coconut oil  over medium heat. Saute garlic and onion in Chi coconut oil until lightly browned, about 7 minutes. Stir in spinach and mushrooms, and saute until most of the water from the vegetables has evaporated. Add feta and 1/2 of the low fat Cheddar. Season with salt and pepper. Spoon mixture into prepared pastry-lined dish.
  3. In a medium sized bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry base, allowing egg mixture to thoroughly combine with spinach mixture.
  4. Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar, and bake an additional 35 to 40 minutes, until set in centre. Allow to stand 10 minutes before serving.

* Optional ingredient

Tips:  you can omit the crust and limit the use of cheese.

Tomato Basil  Quiche 

Screen Shot 2015-09-14 at 12.40.07

 

INGREDIENTS

 Healthy crust

  • 3/4 cup whole-wheat pastry flour
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/3 cup Chi coconut oil
  • 5 tablespoons cold water

Filling

  • 3 large eggs
  • 1 cup low-fat milk
  • 1/2 cup shredded sharp Cheddar cheese
  • 2 medium tomatoes, sliced
  • 1 cup fresh corn 
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • handful basil leaves

Method

  1. To prepare crust: Combine whole-wheat flour, all-purpose flour, 1/2 teaspoon each salt and pepper in a large bowl. Make a well in the center, add oil and water and gradually stir them in to form a soft dough. Wrap the dough in plastic and chill in the refrigerator for 15 minutes.
  2. Preheat oven to 400°F.
  3. Roll the dough into a 12-inch circle on a lightly floured surface. Transfer to a 9-inch pie pan, preferably deep-dish, and press into the bottom and up the sides. Trim any overhanging crust. Line the dough with a piece of foil or parchment paper large enough to lift out easily; fill evenly with pie weights or dry beans. Bake for 20 minutes. Remove the foil or paper and weights. Let cool on a wire rack for at least 10 minutes or up to 1 hour.
  4. To prepare filling: Whisk eggs and milk in a medium bowl. Sprinkle half the cheese over the crust, then layer half the tomatoes evenly over the cheese. Sprinkle with corn, thyme, 1/4 teaspoon each salt and pepper and the remaining 1/4 cup cheese. Layer the remaining tomatoes on top and sprinkle with the remaining 1/4 teaspoon salt. Pour the egg mixture over the top and add handful basil leaves.
  5. Bake the pie until a knife inserted in the center comes out clean, 40 to 50 minutes. Let cool for 20 minutes before serving.

 

Mexican Quiche 

Screen Shot 2015-09-14 at 12.53.29

INGREDIENTS

Filling

  • 2 teaspoons Chi coconut oil
  • 2 cups diced onions
  • 1/8 teaspoon salt plus 1/4 teaspoon
  • 2 tablespoons water
  • 3/4 cup corn
  • 1/2 cup quartered cherry tomatoes
  • 1/3 cup chopped pickled jalapeños
  • 1/2 cup shredded Jack cheese
  • 3 large eggs
  • 3/4 cup low-fat milk
  • 1/4 cup sour cream
  • 1/4 teaspoon freshly ground pepper

Method

  1. To prepare crust: Whisk whole-wheat flour and all-purpose flour with salt in a medium bowl. Cut butter into small pieces; using your fingers, quickly rub the butter into the dry ingredients until smaller but still visible.
  2. Add sour cream and oil; toss with a fork to combine with the dry ingredients. Sprinkle 2 tablespoons of ice water over the mixture. Toss with a fork until evenly moist; if the mixture seems dry, add up to 1 more tablespoon water. Knead the dough in the bowl a few times—the mixture may still be a little crumbly—then firmly press into a disk. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
  3. Preheat oven to 190 C . Line a pie dish with shortcrust pastry, cutting off any excess and pinching the edges.
  4. Spread the caramelized onions in the bottom of the crust. Layer corn, tomatoes and jalapeños over the onions. Top with cheese. Whisk eggs, egg whites, milk, sour cream, pepper and the remaining 1/4 teaspoon salt in a medium bowl. Pour the mixture into the crust.
  5. Bake the quiche until puffed and firm when touched in the center, 40 to 50 minutes. Let cool on a wire rack for 15 minutes. To serve, cut into 8 pieces.

 

Tuna & Leek quiche 

Screen Shot 2015-09-14 at 12.57.52

 Ingredients

  • 1 shortcrust pastry sheet, rolled
  • 1 tablespoon Dijon mustard
  • 100g  tuna
  • 3 eggs
  • 3 tablespoons low fat creme fraiche
  • 1 tablespoon low fat milk
  • salt and pepper to taste
  • 1 teaspoon vinegar
  • 2 leeks
  • 150g grated Gruyere cheese
  • 2 tablespoon Chi coconut oil 

 Method

 

  1. Preheat the oven to 190 C and bake for 30 minutes.
  2. Line a pie dish with the shortcrust pastry sheet. Prick the bottom of the pastry sheet with a fork, then spread with a thin layer of mustard and top with the tuna.
  3. In a medium frying pan, melt Chi coconut oil  over medium heat. Saute leeks and onion in coconut oil  until lightly browned, about 7 minutes. And top them over the tuna.
  4. Beat the eggs in a bowl and mix with the 3 tablespoons of creme fraiche and the milk. Add salt and pepper and vinegar. Pour the mixture into the pastry case.
  5. Add the thin slices of tomatoes over top, and sprinkle with the grated cheese.

Tips: serve your quiches with a little salad on a side or a soup to warm up

BON APPETIT EVERYONE! 

RELAX THIS SUMMER
WITH A COCONUT-COCKTAIL

Nothing gets you more in the mood for Summer than lying on the beach with the sunshine hitting your face, feet in the sand, and a refreshing cocktail by your side. When it comes to Summer time, its all about the mixology of fruity, fresh and exotic drinks to give you a tastes of the tropics. Cocktails are fun and the perfect drink to keep you hydrated, cool and relaxed. Not to  mention that they of course will bring all sorts of mouth-watering flavours to tantalise your taste buds! Instead of sticking to the signature cocktails such as the infamous Sex on the beach or Tequila sunrise, let’s add a coconut twist into the mix! Our Chi products may just be the magic seed to your drink. Not only will is taste amazing, it will bring a tropical taste to the cocktail making that one drop to the mouth will send you off to a exotic, dreamful place!. These cocktails are 100% guaranteed of pure deliciousness and are very quick and easy to make! Summer cannot get any better than this!

COCONUT GIN AND TONICS

Ingredients (Serves 4)

Instructions

  1. Add ice to a serving glass and top with lime juice, gin, tonic water, and coconut water.
  2. Stir and garnish with fresh mint or basil (optional).

COCONUT PINEAPPLE CHILLER

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Recipe & Photo Credits: FoodfromFlossie

Ingredients (Serves 4)

Instructions

  1. Prepare the pineapple by removing the core and the skin and add to your high speed blender.
  2. Add the vodka, ice, Chi coconut water, juice of one of the limes, 2 mint leaves and blend until super smooth.
  3. Pour into the glasses and squeeze in a lime wedge and serve with a sprig of mint.

BLACKCURRANT COCKTAIL WITH COCONUT WATER

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Recipe & Credits: Food&Style 

Ingredients (Serves 4)

  • 237 ml Chi Organic Raw Coconut water
  • 85 g silver tequila
  • 43 g  blackcurrant liqueur)
  • 41 ml lemon juice
  • 4 dashes bitters (lemon)
  • 2 strips lemon peel (use a vegetable hand-peeler)

KINGSTON COCONUT COLADA

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Recipe & Photo Credits: Liqour.com 

Ingredients (Serves 4)

Nice Crispy Snack

With all these cocktails you need a little snack but a healthy one! Why not to try the Giving Tree snack? This is a special freeze dried and vacuum fried snack , that means 100% of the nutrition remains intact, without any sugar or salt added. You’ll be pleasantly surprised!

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Facebook: https://www.facebook.com/GivingTreeSnacks

Instagram: @givingtreesnack

Twitter: @givingtreesnack

A breakfast bowl
of summer

Summer is coming and what better way to wake up to it, than with a juicy breakfast to make you feel refreshed, shining and will give you a big burst of energy!

 Adding lots of fresh summer fruits and juicy flavours into your breakfast is the perfect way to give you a taste of the tropics. So Instead of the usual cereal and milk why not swap it with some of these quick and easy ideas.

STEP 1: The Base – Choosing the Smoothie

Smoothies are a great alternative to milk, with a sorbet taste, natural sugars and an awesome cleanser to the body; you can use this as a base. Here are some summer bursting smoothie tips using some of our Chi products:

Choco-Raspberry Heaven:

 Strawberry Mango Delight:

  • 5-6 strawberries, frozen or fresh
  • 1.5 cup mangoes, frozen or fresh (about 2 medium yellow mangoes)
  • (1/2) cup Chi Coconut Milk 
  • up to (1/2) cup water

Berry Purple Power (Serves 2):

  • 1/2 cup frozen raspberries (or fresh)
  • 1/2 cup frozen blueberries (or fresh)
  • 6 strawberries (large, fresh preferred; frozen is OK)
  • 1/2 cup Chi Raw Coconut Water
  • 1/2 cup greek yogurt (vanilla)
  • 1 tbsp honey (or to taste, optional)Screen Shot 2015-05-29 at 12.36.42

Step 2: Choosing the MAIN topping

Now it’s time to pick some toppings you could add to your smoothie bowl!

  • Adding a creamy fruit like a chopped banana is perfect to compliment the tangy taste of the berries, as it will add more sweetness to it.
  • Honey Granola sprinkle
  • Crushed Weetabix
  • Museli/ Toasted Buckwheat
  • Chia pudding
  • Or adding even more fruit is another option!Screen Shot 2015-05-29 at 12.38.23

Step 3: Any Extras?

If you want to add anymore toppings to more flavour, these are highly recommended!

  • Shredded Coconut
  • Cacao Nibs
  • Crushed Almonds (any nuts)/seeds
  • Dried fruit
  • A blob of Whole earth peanut butterScreen Shot 2015-05-29 at 12.41.45

You can mix and match any of the smoothies with the toppings for your own desired taste!

Coconut Ice lollies to keep
you cool this summer

We all know when it gets to summer, it is time for a quick last minute health kick before a holiday! That means cutting down on all the tasty treats, which in the summer, it tends to be very difficult. Especially when you’re out and about in the hot sun, and all you are thinking about is a refreshing ice cream or chocolate sundae would be nice to cool you down and sort out those naughty sugar cravings. Do not worry, we have the solution for you! There’s no need to completely ditch these treats.  Instead we have put together a mixture of healthier and guilt-free versions of ice-lollies and ice-cream recipes you can give a try. All of these recipes have a coconut flavour to them, giving you an exotic taste!

Mango and Coconut Ice-lollies (makes 10)

Recipe Note:

  • Ice-lolly moulds take 1/3 cup of mixture
  • 10 ice-lolly sticks needed
  • Use vanilla beans rather than extracts

Ingredients:

  • 450 g mango flesh (2 large mangos)
  • 1/2 vanilla bean, seeds scraped
  • 1/4 lime, juiced
  • 1 can (270 ml) Chi Coconut Milk

Method

In a high-speed blender, combine all ingredients and blend on high until smooth and creamy. Evenly pour into your Ice-lolly moulds. Freeze for 30 minutes, then insert popsicle sticks. Freeze for a further 2-3 hours, until fully frozen. To enjoy, run the mould under a little hot water to loosen the Ice-lollies.

Mango-Coconut lollies

http://www.yummly.co.uk

 

Vegan, sugar-free magnum choco-blocks 

What you need:

  •  Blender
  • Saucepan
  • 8 Ice cream moulds

Ingredients (makes 8):

For the ice cream:

  • 2 ripe bananas, frozen
  • 1 400mL can full fat coconut milk, chilled if possible
  • 1/4 cup maple syrup
  • t teaspoon vanilla bean paste

For the chocolate:

Method

For the ice cream: Pop the ice cream ingredients into a blender and blend until smooth. Pour into ice cream moulds, add your sticks and pop into the freezer to set overnight.

For the chocolate: Put all the ingredients into a pan and heat on a very low heat until you create a smooth consistency. Be careful not to burn/overcook.

When you get the ice creams out, allow to defrost for a few minutes so they come out of the moulds easily. Alternatively run the moulds under hot water to loosen the edges.

To make the magnum…

Classic: Dip the ice cream into a bowl of chocolate. Use a icing knife to smooth out any edges but be quick because it should set almost immediately. Repeat to create a nice thick layer of chocolate. Pop back into the freezer for a few minutes to completely freeze. Enjoy!

Almond: As per Magnum Classic, but add a handful of slithered almonds to sandwich between chocolate layers.

Peppermint: As per Magnum Classic, but add 1 tablespoon of mint extract (or to taste), a handful of fresh mint and a few drops of green food colouring/spirulina  to the ice cream mixture.

Storage: in a freezer safe container in the freezer for up to 5 days.

magnum

@the macadames

5 best blends! Our favourite
smoothie recipes here at Chi.

Here at Chi we have collected our 5 favourite smoothie recipes! Love drinking smoothies with a hint of coconut to them?! You have come to the right place. 

1. Deliciously Ella’s Mango and cashew smoothie. 

Ingredients (Serves 2)

  • 1 mango.
  • 2 ripe bananas.
  • 2 cups of spinach.
  • 1/2 a cup of spinach.
  • 2 cups of Chi coconut water.
  • 1 lime
  • Optional: A tablespoon of chai seeds.

Notes: Soak cashews overnight to soften them. Add all the ingredients to a strong blender when fresh for the best results!

blogsmoothie1

2. Madeleine Shaw’s peanut butter and raspberry chai jelly smoothie. 

Ingredients (Serves 1)

  • 1 frozen banana (peeled & frozen overnight).
  • 200ml Chi coconut milk
  • 2 Tbsp of peanut butter.
  • Pinch of vanilla bean powder or extract.
  • 50g of raspberries.
  • 1/2 lime.
  • 1 Tbsp of chai seeds.

Notes: At the bottom of your smoothie glass place the chia seeds, lime and berries & mush with a spoon before leaving to sit for 10 mins. Stir ever few minutes until a gel like texture is formed. In a blender blitz the banana, Chi coconut milk, peanut butter and vanilla for a few minutes. Pour over the raspberry jelly. Enjoy!

smoothie-crop-2

 

3. The smoothie lover’s natural protein smoothie.

Ingredients (Serves 1)

  • Half a banana.
  • 1 cup of berries (frozen for the perfect texture).
  • 1/3 cup chickpeas (cooked or canned).
  • 120ml of Chi coconut milk.

Notes: Use frozen berries for perfect consistency. Blend all the ingredients together using a strong blender and enjoy! 

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4. Hemsley Hemsley’s ‘thanksgiving’ smoothie.

Ingredients (Serves 1)

  • 80g cold or hot roasted, baked, or steamed squash (remove any burnt or tough skin—otherwise we keep it in there).
  • 50g fresh cranberries (40g fresh plus 10g dried cranberries is a little sweeter) or 50g green apple.
  • 12 whole pecans (ideally, soaked for at least 7 hours in filtered water with a pinch of sea salt, rinsed and drained—this makes them easier to digest).
  • 250ml Chi coconut water.
  • A pinch of ground cinnamon.
  • Optional: ½ tsp ground turmeric, raw pasture reared organic egg yolk and some chia.

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5. Running with spoon’s chocolate smoothie.

Ingredients (serves 1)

  • ¾ cup Chi chocolate coconut milk.
  • 1 small/medium banana, frozen
  • 2 Tbsp. unsweetened cocoa powder
  • dash of cinnamon
  • 1 tsp. instant coffee granules (optional)
  • 2 Tbsp. chocolate or vanilla protein powder (optional)
  • 1Tbsp. nut butter (optional)

Notes: If you want to make your smoothie even thicker, freeze your Chi chocolate milk in an use cube tray prior to making.

 Thick-and-Creamy-Smoothie2

 

… We hope you enjoy making all of these delicious smoothies! For any ingredients you need from us just head over to our website to stock up. http://www.chilondon.com  🙂 

 

 

 

 

 

 

Bircher muesli with
chocolate coconut milk

The key to the perfect Bircher museli is to soak the oats overnight to achieve a chewier consistency. This improves the digestion and the absorption of this nutrient dense muesli. We wanted to try this super power breakfast using our own products – and doesn’t chocolate flavoured Bircher muesli sound a great idea?! 

Our chocolate coconut milk gives you that taste without the guilt – dairy free and rich in vitamins and minerals. We made our Bircher muesli at Chi HQ using the following recipe… go on, give it a try! 

 

Chocolate/coconut Bircher muesli.  

WHAT YOU NEED

  • 1 cup of rolled oats.
  • 1/2 coarsely grated apple.
  • 2 tbsp sultanas.
  • 2 tbsp cashews. (other nuts can be used if you prefer. Almonds and walnuts also work well!)
  • 1 tbsp honey or agave. (optional)
  • 250ml of Chi chocolate coconut milk.

 

RECIPE

  • Add all the dry ingredients to a bowl and mix them up.
  • If you have a sweet tooth add honey or agave. We recommend 1tbsp.
  • Pour Chi chocolate coconut milk over the mixture.
  • Leave the mixture in the fridge overnight to be served cold the next morning. This works perfectly with a coffee to kick start your day! …Or a Chi espresso dairy free coconut milk  😉 

BIRCHER MUESLI

 

 

 

Your mouth will be having a party
when you try this granola bar recipe!

We are  a big fan of Chefonabike the foodie biker! He has kindly shared with us his yummy granola bar recipe. All clean, healthy  recipes and, of course, they have got chi coconut oil in them. Brilliant for that early morning metabolism kick start and energy boost! Chefonabike says:

‘A super healthy version of a very popular everyday snack / energy bar just got a lot better. A clean approach is essential here so instead of using butter and sugars, Chi Coconut Oil and Honey are the sticky/combining agents. Also the crunchy peanut butter provides texture and flavour to the bar. Enjoy as a breakfast or as a Pre workout (whatever your sport/activity is) fuel..also ideal as a Recovery/Post trinity food to replenish glycogen used by your muscles.’

Screen Shot 2015-03-10 at 11.02.44

@mariopresi

INGREDIENTS:

– 2 tbsp Chi Coconut Oil

– 2 tbsp Chi Coconut water

– 1 cup packed pitted Medjol dates

– 1 1/2 lightly toasted jumbo organic Oats

– 1 cup raw whole almonds

– 1/4 cup honey

– 1/4 cup Organic crunchy peanut butter

– 1/2 cup organic dried cranberries
METHOD:

1. Process the dates in a food processor until you get a smooth paste. Use 2 tbsp Chi Coconut water to help the blending process.

2. Place oats, almonds, cranberries and dates paste in a bowl and set aside.

3. Warm honey, peanut butter and Chi Coconut oil in a small sauce pan. Stir gently and then pour over the oats mixture. Mix thoroughly.

4. Transfer the mix to a baking parchment lined baking tin/tray.

5. Press down with a spatula until smooth and uniformly flattened. Cover with cling film and refrigerate overnight.

6. Remove from the baking tin, cut into bars 10/12 bars. You can store them in air tight container or wrapping them individually. They keep in the fridge for up to 6 days.

NOTES

Optional additions: raw cocoa nibs; goji berries; other nuts; banana chips; vanilla.

NUTRITIONAL INFORMATION:
Serving size: 1 bar | Calories: 220 | Fat: 9gr | Saturated: 1,5gr | Carbohydrates: 31gr | Sugar: 20gr | Fiber: 5gr | Protein: 7gr

Recipe by Chefonabike www.chefonabike.me

For more wonderful recipes click here to visit our Pintrest!

 

make your monday marvellous with
a coconut matcha latte!

We love a good matcha latte and especially when there is chi coconut milk involved, even more so on a monday morning when you need an energy boost. (Or hangover remedy) So to brighten up your monday morning here’s some information on matcha and how a coconut matcha latte can make your Monday marvellous. Oh yes and we’ve thrown in a quick recipe for your convenience, (we’re so kind!).

Although matcha powder comes with a hefty price tag it also comes with a hefty amount of nutrients, perfect justification to pop to your nearest health food store and grab a pot! Unlike green tea which is the brewed tea leaves of many varieties of tea leaf from China and Japan, matcha powder is specificaly ground from tencha leaves in Japan.

The tea bushes are grown and taken great care of during the winter and just before harvesting in May the bushes are covered from sunlight. This stimulates an increase in chlorophyl levels resulting in the leaves to be a darker shade of green. This, my fellow green gods and goddesses, is how matcha powder gets its nutrient potency. This darker shade of green causes a production of amino acids like L-thiamine.  This makes matcha perfect for repair and growth as it gives us a supply of ready available amino acids (think hair, skin, nails, muscles). Basically everything we need repairing to be feeling (and looking) amazing.

Screen Shot 2015-03-09 at 12.33.52

When we consume Matcha we consume the whole leaf as it is in powdered form. This means we get a fair share of amazing antioxidants like ECGg. Antioxidants are important as they can help prevent damage to our cells from oxidative stress and toxins we consume and produce in our body. Even better for cell repair, skin repair and long term beautifulness!

This combination of matcha, electrolyte and mineral filled coconut milk is brilliant. Drinking one of these babies regularly is a sure fire way to become the envy of your colleagues with your new annoyingly large amount of energy, just what everyone wants to see on a monday!

Chi’s marvellous monday coconut matcha latte. ♥

ingredients: 

  • 1 teaspoon of Matcha powder of your choice
  • sweetener of choice  – for example Manuka honey, natural organic honey ( no chemicals here please!)  or rice malt syrup/ another plant based natural sweetener if you are a vegan.
  • Chi 100% natural coconut milk

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Directions:

  • Gently heat up a mug full of coconut milk.
  • stir in about a teaspoon of matcha powder in to your heated coconut milk.
  • Add the sweetener of your choice until it is as sweet as you would like it.
  • Pour in to your mug and there you have it! Drink up and boss your day (now that you are superman/superwoman)
  • For more amazingly good recipes with chi head over to our pint rest. 

 

Soft skin with
Chi Coconut Milk

The weekend is coming!  Why don’t we use these 2 little days to take care of our skin. You don’t need to go to the spa and spend money on expensive cream, Chi is here for you!

All you need to do is grab a carton of our lovely Chi Coconut Milk and let Chi do the rest…

The objective this weekend is to have clear and flawless skin:

First step remove your makeup 

Remove makeup

Coconut Milk Makeup Remover

 It can sometimes be a struggle to remove stubborn mascara, eyeliner and eyeshadow from your eyes. Coconut milk mixed with olive oil is the best natural eye makeup remover!

  1. Mix together Coconut Milk (1/2 parts) with Olive Oil(1 part)
  2. Using a cotton pad, dab the mixture onto the eyes.

Second step clean your skin 

clean face Coconut Milk Facial Cleanser

This perfect natural cleanser for your face. It will help moisturise, fade blemishes and brighten up your face!

  1. Mix a teaspoon of creamy yoghurt with a few drops of  Chi Coconut milk
  2. Sprinkle turmeric and mix all together
  3. Spread the mix evenly onto your face and leave it to soak in for 5 minutes.
  4. Rinse off with a wet cloth

Third step hydrate your skin

hydrate skin

Coconut Milk Moisturiser

Have these frosty winter days taken a toll on your skin? Has the relentless cold has made your skin dry and tight? All you need to do is this…

  1. Mix equal amounts of fresh Chi Coconut milk and honey.
  2. Add 2 drops of almond oil (only for extra dry skin)
  3. Gently rub the mixture smoothing into the dry patch
  4. Leave it to moisture in the pores for 10-20 minutes
  5. Rinse off with a cold wet flannel

Repeat this 3-4 times a week

Fourth step enjoy your silky and soft skin.

 

Chef on a bike tells
us why he loves Chi

Who are you?
My name is Mario Presi, 39 years of age, Italian by birth. I come from the Veneto region (from Padova, near Venice) in north-east Italy. I grew up in Italy, and went to Catering College where I graduated in Hotel & Restaurant Management in 1995. I moved to London in 2001 and I haven’t looked back since.

What is Chef on a bike?
Chef on a bike is me. It represents who I am via my profession (chef), and my passion for cycling around the world (on a bike).

Why did you set up Chef on a bike?
I wanted to help people improve their eating habits by educating them in what to eat, and why. This is great for athletes who want to improve their performance by enhancing their nutrition, but also good for the average person who doesn’t compete in sport’s but likes to keep fit, healthy and would like to improve their way of eating.

Why Do You Love Chi’s products?
One of the products I came to love almost to the point to be obsessed about it is Chi 100% Organic Virgin Coconut Oil. I have tried and tested many coconut oils in the last 2 ½ years but Chi Coconut Oil has become my favourite. In fact, not only do I use and consume a 500g jar per month, but I also recommended to my clients and friends. You can use Chi Coconut Oil in your coffee, frying eggs or as a spread over toast.

Chi Coconut Water is also an item on my weekly shopping list, and it is by far my first choice.

You are an advocate of “clean eating”, can you tell us more?
Clean eating means avoiding foods that are processed, artificial foods, or foods that have been genetically modified. These cause stress on your body, which can ultimately cause illnesses. Whole and unprocessed plant-based foods are full of vitamins, minerals, quality macronutrients, and antioxidants that the body needs for cellular regeneration. I prefer to eat these.

Mario Blog

What’s the story behind your cooking?
I worked for what was known at the time as Conran Restaurants, established by Sir Terence Conran and associates. I had the pleasure to work with talented individuals and amazing head chefs. I always had a soft spot for the alps and winter/snow in general. So in 2005 I decided to do my first ever ski season. I worked for Chalet Ski Companies in the best ski resorts in the Alps.

What happened after that?
On my return to London I decided I wanted to be my own boss, so I became self employed and started to work for private clients, families and corporates creating bespoke catering events. Dinner parties and cooking lessons were the main services I offered.

How did you get introduced to cycling?
My cycling career started back in 1985 when I participated at the FIAC BMX World Championships making the A Final. From there on I raced all over Italy winning 6 Italian National Titles in both BMX 20″ and Cruiser 24″, 4th place in the 1989 World Cup, Podium finishes at European Races and in 1992 a prestigious European Title. I raced BMX in Italy, until 1999.

In 2008 I joined a BMX club in London and got into shape by training hard. I started competing again and after a few seasons I won the British Championships in 2011, British National title in 2012 and a 4th place at the World Championships 2012 in Birmingham.

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How did you bring your passion of food and cycling together?
My interest in food and the knowledge I gained in all my years as a professional chef, triggered an ever growing need to understand the importance of a balanced diet for athletes. In 2012, I started to read food / nutrition articles on the web and that kick started the need to know more about nutrition and WHY specific ingredients are a boost for athletes performance. I understood the importance to eat a more natural, organic (mostly plant based) whole food diet rather than a conventional omnivorous diet.

Thanks for sharing your story with us, Mario! Now to share this amazing recipe with our followers…

Chef on a bike’s Clean and Super Nutritious Porridge

chi photo

 

Ingredients:
1 cup of unsweetened Chi Coconut Milk
1/2 organic GF porridge oats
1 pinch cinnamon
2 tsp Chi Coconut Oil
2 tsp smooth (or crunchy) almond butter
1 tsp ground flax seeds
1/2 banana sliced
5/6 raspberries

Optional ingredients:
blueberries / kiwis / acai berry powder / chia seeds

Method:
Pour the milk in a small non stick sauce pan and bring to a gentle simmer. Tuned the heat down, add the oats and the cinnamon and stir gently. Put the lid on and let it cook for a few minutes, stirring occasionally.
In a medium to large bowl of your choice, place the almond butter and the Chi coconut oil at the bottom then pour over the porridge. Top with fresh fruit and flax seeds and enjoy this super healthy, warming, nutrient dense breakfast that will keep your body fuelled for a few hours 🙂

 

For more information, follow Mario: @chefonabike

“I Accidentally Ate
the Whole Thing”

One of the best things about following bloggers from all over the world, is being treated to views like this…

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And this…

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Oh, and this…

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But, there’s also some beauty in knowing that food is such a universal language. Something that we all agree on.

When Anisa Kazemi shared her blog, I Accidentally Ate the Whole Thing, with us this week, it really hit us that smoothie bowls, raw food and coconut water are just as relevant over in the gorgeous, hidden landscapes of New Zealand, as they are here in the hustle and bustle of London. We think that’s a pretty wonderful thought, don’t you?

For all we know, New Zealand could have invented the smoothie bowl! It’s anyone’s guess. (NB. If you actually know who invented the smoothie bowl, please enlighten us!)

So, in celebration of the worldwide, Instagram phenomenon that is the #smoothiebowl, we wanted to share this gorgeous recipe with you from Anisa’s blog (from all the way up there ^ in those gorgeous NZ mountains… Not jealous at all.)

Coconut Water Smoothie Bowl
by I Accidentally Ate the Whole Thing

image117

Ingredients:
1 cup unsweetened natural coconut water (we recommend Chi, obvs.)
2 small frozen bananas
1/2 cup frozen blackcurrants
1/4 cup plain unsweetened yoghurt (dairy free if vegan etc)
1 tbsp rolled oats (omit if gluten intolerant)
1 tsp honey (or maple syrup if vegan)

Method:
Place all ingredients in a food processor, whizz away until nice and smooth, then finish with a combination of your favourite toppings. Enjoy!

Click here for the full article, as well as plenty more recipes from I Accidentally Ate the Whole Thing.

Follow @anisakazemi and @chicoconutwater

 

Healthy smoothies to make
you glow (literally)

If ,like us, you want to start getting that summer glow a little earlier than planned, (who wouldn’t ay?) then read on…

Researchers from the University of St. Andrews have found that carotenoids found in fruit and vegetables such as beta-carotene, lycopene and lutein can give your skin a glowing tanned appearance. Carotenoids are stored in the fat underneath our skin, they are also secreted in the serum our skin naturally produces, then reabsorbed in to the top layer of the skin creating a golden glow.

Researchers conducted a study where volunteers were asked to rate the attractiveness of faces based on pigmentation caused by carotenoids from a diet high in fruit and vegetables or melanin colouration from the sun. More than three quarters of the volunteers rated faces more attractive if their ‘glow’ was from pigmentation caused by carotenoid colouration compared to pigmentation caused by melanin colouration.

Not only do carotenoids help you along the way to being sun kissed and summer ready, but they are also antioxidants. Antioxidants block the activity of free radicals (chemicals produced in the body) that can cause damage to cells leading to cancer. The carotenoid beta-carotene can also be converted in to vitamin A in the body. Vitamin A is essential for our immunity and healthy eye sight. (Maybe carrots really can help you to see better in the dark!)

No wonder everyone’s banging on about getting your five a day, fruits and vegetables just keep throwing benefits our way! No more need for embarrassing fake tan mistakes and orange hands, or getting hot and sweaty under the sun, just eat (or drink) your way to a tan instead! Easy.

The best way to pack in fruits and veg, is with a smoothie! So here is Chi’s own delicious, layered, superpower smoothie filled with carotenoids to help you get your glow on!

 

CHI’S SUMMER GLOW SMOOTHIE

FullSizeRender

(serves 2)

What you need:

2 Bananas

2 large handfuls of spinach roughly chopped

2 large handfuls of blueberries

7-10 large strawberries chopped

1 cup of Chi Coconut Milk

Chi Coconut Water to thin if needed

What you do:

Blend the bananas and spinach until thick and smooth, transfer to a pouring jug.

Clean your blender, then blend blueberries, strawberries and Chi Coconut Milk.

Now for the messy part (so basically the fun part!)  Layer your smoothie starting with the thickest consistency. We put our green smoothie on the bottom. Carry on layering until your smoothie is as aesthetically pleasing as you can make it!

Drink up and enjoy!

For more healthy smoothies to bump up that tan, head over to our Pinterest page.

Written by Izzy Hughes, Chi’s Superstar Intern

A pancake recipe to
make you drool…

We may believe that “health is wealth” here at Chi, but we also believe that treating yourself is just as important too…

Pancake Day is the perfect excuse to indulge, and honestly, you can have so much fun with it. Steer clear of chocolate spread, lemon and sugar, and get inventive in the kitchen instead.

This glorious Chocolate Chia Pancake recipe is a great place to start. It’s loaded with chocolate, but also has a healthy, wholesome kick to it. It’s both naughty, and nice, and we promise you’ll be the envy of all your friends!

Screen Shot 2015-02-12 at 13.32.09Chocolate Chia Pancakes with Spiced Plums

Makes 8 medium-sized pancakes.

Ingredients:

1 tbsp cacao powder
1 tbsp cocoa powder
3 tbsp chocolate, melted
1/4 cup brown sugar
1 1/3 cup gluten free flour
1 tbsp corn meal
1 tbsp chia seeds
1 large egg
3/4 cup Chi Coconut Milk (add more if the batter is too thick)
1 tbsp Chi Coconut Oil
10-15 small plums, peeled, pitted and quartered
1 tbsp sugar
Pinch of salt
Half a cinnamon stick

Directions:

  • In a pan, combine 1 tbsp sugar with about 2 tbsp water. Add the quartered plums and cook on medium-low heat.
  • While the plums are cooking, in a large bowl, whisk together the cacao powder, cocoa powder, brown sugar, chia seeds, gluten free flour, salt, and corn meal.
  • Whisk in the egg and almond milk. If the batter is still too thick, add some more almond milk (should run easily off of the spoon).
  • Finally, stir in the melted chocolate.
  • Add the coconut oil to a large frying pan and heat on a medium-high heat. Pour small amounts of the batter onto the pan (maybe 2-3 spoonfuls at a time) to form the pancakes. Cook on each side for about 2mins.
  • By the time you are done making the pancakes, the plums will have cooked down nicely.
  • Top your pancakes with the spiced plums and serve with honey or maple syrup. Dig in!

 

A day in the life of
a top stand up paddle boarder

For the last 3 years, Chi has sponsored one of the UK’s top stand up paddle boarders, Pete Holliday.  Pete competes nationally and internationally in both long distance endurance races on SUP and Outrigger Canoes, as well as surfing for fun as much as possible.

We caught up with Pete to find out about his active lifestyle, and how coconuts and Chi fit into his daily routine.

So, you’re a big fan of coconuts, right?
Pete: “Absolutely! Coconuts, in one form or another, play a huge part in my healthy lifestyle.  They literally are the most magical fruit on the planet.”

We totally agree! So, how do coconuts and Chi fit into your routine?
Pete: “I’m a morning person for sure, especially in the summer – I like to rise with the sun. From Spring until Autumn, when the light is with us, I rise to the sound of my alarm at 5am. I’ll grab my training gear, and a carton of Chi Coconut Water, and be out on the water by around 5.30am for hard intervals or a long distance training session lasting around 1 to 1.5hrs. “

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Wow! That’s pretty early…
Pete: “Well, I’m lucky enough to live just 2 minutes from the beautiful sandy beach of Boscombe near Bournemouth where I do most of my training. A stunning part of the world right on my doorstep.”

We’re jealous! Tell us more…
Pete: “After training and hitting the shower, I moisturise with my home made recipe, Chi Coconut Oil scented with some organic cedar & sandalwood oil to make it masculine & fresh. Then it’s time to grab a quick breakfast.  If I have time, there’s no beating a good solid cooked breakfast. If I’m in a rush, it’s a smoothie, typically a mix of Chi Coconut milk, a spoon of Chi Coconut Oil, half an avocado, a good glug of organic raw double cream, a couple of raw egg yolks and a sprinkle of organic raw cacao powder.  Bang it through the blender & hey presto!”

Sounds delicious. How else do you use Chi products in your recipes?
Pete: “One thing I can’t leave the house without is coffee.  I’m officially a coffee geek with a rather fine collection of modern and antique espresso machines and paraphernalia.  Many years ago I used to have sugar in every coffee, but as part of a major change in my diet and lifestyle, I more or less dropped sugar of any form from my diet.  Coconut oil was my saviour in espresso.  It might sound a little strange but it really smoothes out the taste & provides a nice hit of medium chain fatty acids too. Try it & see, I’ve converted a lot of people over the years!”

Ah yes, the wondrous bulletproof coffee. It’s pretty popular here in London! So, what about lunch?
Pete: “Lunch for me is usually left overs from dinner, all real food (not processed), locally sourced, home cooked and never microwaved! I’m a big meat eater, which isn’t for everyone, but I source carefully and have a fantastic independent, local butcher who sells organic meat raised and slaughtered within my home county of Dorset.”

“If I need a snack during the day then coconuts often come to hand again, they are an excellent source of energy. I buy them whole, drain the water (which of course I drink) and then break them open to get the white ‘meat’.  Diced up, it keeps hunger at bay for hours. “

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We’re starting to think you like coconuts even more than we do! Where does your love come from?
Pete: “I’m blessed to have travelled a lot of the world, particularly across Asia where coconuts are a great little meal and taste so good when still green and freshly cut from the tree right there and then.  You pay pennies for them. I always try and get a local kid to get me one to give them some pocket money.”

Tell us more about your rigorous training routine.
Pete: “I train typically 6 days a week and a few of those are two sessions a day. If I have a hard morning session then I might switch it up and so some yoga in the evening to keep good mobility, strength and balance. I definitely don’t just paddle, mixing up training is so important to me to maintain motivation so I throw in swimming sessions, hill sprints, bike rides, weights circuits and balance sessions to keep things interesting. Most importantly, if there are waves I’m surfing!”

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That’s impressive! What about your other hobby, outrigger canoe paddling?
Pete: “Outrigger canoe paddling is an ancient sport which originated in Polynesia thousands of years ago.   You sit in a small lightweight canoe, with a smaller ‘float’ on one side like a stabiliser.  Used for paddling open ocean, they are an amazing craft for escaping from everyone! I’ll often head several kilometres out to sea- a chance to catch some peace and really appreciate the nature around me.  We get dolphins and seals regularly coming to say hi in Bournemouth and this summer thousands of huge jellyfish.  You just don’t get to experience that kind of thing running on a treadmill in a gym.”

Sounds like heaven…
Pete: “It mostly is, but funnily enough, coconut oil has played a rather embarrassing (but valuable) part in my canoe paddling.  Sometimes, after really long paddles, you get tender skin sores in delicate places (let’s leave that there)… coconut oil, with its antibacterial qualities, really helps heal sore skin as well as protecting against future rash.  Coconut’s healing properties are so good I even used it to heal my tattoos instead of chemical based substitutes.”

Great tip! So, lastly, how do you like to end your day?
Pete: “After evening training, it’s time to cook a good feast at home and settle down on the sofa to catch my breath.  If I fancy a bit of desert then I whip up a quick bowl of organic natural yogurt and Chi coconut milk, sprinkled with organic desiccated coconut.”

That sounds incredible. Thanks for catching up with us Pete! We wish you all the best for 2015.


Keep an eye on Pete’s races and travels via his blog or Instagram www.peterholliday.co.uk www.instagram.com/pete_holliday

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 #TeamChi

 

Healthy
Snacks

It is recommended that we aim to eat 6 small-portion meals each day. Having small snacks in-between meals is important to keep your metabolism high.

To achieve this, in a healthy way, you must be organised. Spend your Sunday evenings preparing your snacks for the week, that way, you won’t be tempted to snack on easily accessible, unhealthy treats on-the-go. Preparation and plenty of tupperware is key!

It is also important to make snacks that you want to eat. We know that it can be quite difficult to think of ideas to make basic, healthy snacks more flavoursome, and less boring, but with a little imagination it is possible! Below are just a few snack-based recipes that should tantalise those taste buds, and jazz up your tupperware. All of them are easy to make, and have been inspired by the authentic flavours of South-east Asia, the birthplace of all Chi’s products. Enjoy!

 

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Honey and Coconut Almond Delights

Makes 12 servings (20 nuts per portion)

 Ingredients:
3 cups raw almonds
¼ cup honey
1 tsp Chi Coconut Oil (melted)
¼ tsp salt

Optional:
¼ cup shredded coconut

Method:

Mix in the honey, Chi Coconut Oil and salt with the Almonds in a bowl until they are all well-coated. Spread the nuts onto a baking sheet and let them roast away for 350 for approx. 15 minutes. Remove from oven and optional: drizzle honey and stir in the coconut shreds. Allow the nuts to cool and store in a container.

 

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Thai Sweet and Spicy Glazed Nuts

3 cups serving of glazed nuts

Ingredients:
1/2 TeaspoonChi Coconut Oil
3 cups unsalted cashews, roasted or unroasted (other types of nuts work too, such as pecans and walnuts)
Handful of raw, unsalted cashew nuts
Handful of roasted peanuts
½ tsp. dried crushed Red chilli (no seeds)
1/2 tsp. cayenne pepper
1/4 tsp. salt
Black pepper

Method:

Heat up theChi Coconut Oilinto a pan. Add in the cashew until roasted and sprinkle in salt. Add in the roasted peanuts(red nuts) and sprinkle in red chilli and black pepper. Optional: add in 1 tablespoon raw honey.

 

 

Thai Red Coconut Curry Popcorn

Serves 2 cups

Ingredients:
1/2 tablespoon dried coconut flakes
dried makrut lime leaves
1/2 teaspoons muscovado or dark brown sugar
1/4 teaspoon chili powder (see note above)
1/4 teaspoon roughly chopped fresh lemongrass
1 teaspoon powdered ginger
1/8 teaspoon garlic powder
1/8 teaspoon freshly grated lime zest from 1 lime
1/8 cup popcorn kernels, popped (about 8 cups popped)
1/2 tablespoons Chi Coconut Oil

Method:

In an electric spice grinder add together the dried coconut, lime leaves, sugar, chili powder, lemongrass, powdered ginger, garlic powder, and lime zest and blend until a fine powder forms.

Place popped popcorn in a large mixing bowl and drizzle melted Chi Coconut Oil all over, tossing to coat evenly. Add in 1/8 cup of the spice coconut spice mixture; add more, if necessary, until well coated.  Season with salt and it is ready to serve.

These are perfect snack to take away for any occasion, whether this is at work, post-workout, sprinkled in salads, or just a nibble with a few drinks. Although these are still healthy alternative to plain nuts, be aware that nuts are high in fat (good fat though), so try to portion control this delicious snack to 15-20 nuts per serving.

 

By Selina Patel, Chi’s Superstar Intern

How to get silky,
smooth hair naturally

Is winter taking it’s toll on your hair? Are you finding it difficult to manage after all the curling, dying and blow drying? Have you been spending costly amounts on tiny bottles of argon oil or trips to the hairdresser? Well, we have a solution for you!

This isn’t a miracle cure, but it is natural, homemade and much more cost-effective than trying all of those cleverly marketed hair products. This gorgeous, coconut oil-based hair mask can be used once a week, to give your hair plenty of natural moisture and allow your hair follicles to repair themselves.  It is quick, easy and simple to make, and after a few applications, this will help to bring your hair back to life, making it feel silky, smooth and Chi healthy!

 

Ingredients:

1 tbsp. Chi Coconut Oil  (melted)

1 tbsp. Organic Raw Honey

 

Method:

Mix Chi Coconut Oil and raw honey into a saucepan, and melt over a low heat. Stir until you have a smooth mixture.

Let it cool slightly before applying it to dry/wet hair.

We recommend applying this natural coconut-honey mask to wet hair, no more than once a week. Segment hair into layers to ensure the mask is covering all of your hair, and allow the mask to soak in for 40 minutes. Wash thoroughly (you may have to do this twice.)

 

 

National Breakfast
Week Recipes

We think National Breakfast Week might just be our favourite week of the year! If you’ve been following us on Instagram, then you’ll know why, as this week we’ve been whipping up some healthy breakfasts that are not only delicious, but nutritious too.

Breakfast is the most important meal of the day, and we believe that it should NEVER be boring. So check out our recipes below, and wow your loved ones this weekend with a tasty breakfast. (You can thank us later!)

Raw Cacao Pops aka “Healthy Coco Pops”

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Makes 4/5 servings

Ingredients:
400g Raw Sprouted Buckweat (we used Planet Organic’s)
2 tbsp Chi Coconut Oil (melted)
2 tbsp cacao powder
2 tsp baobab or lucuma (we used Aduna Baobab)

Optional:
2 tbsp maple syrup
2 tbsp cacao nibs

Method:
Mix coconut oil and buckwheat in a large bowl. Add the cacao powder and baobab, and stir to ensure the buckwheat is evenly coated. (Optional: add maple syrup to taste, and cacao nibs for extra goodness and crunch.)

Serve with chopped bananas and a generous splash of Chi 100% Dairy Free Coconut Milk

(Tip: store the remainder of your cacao pops in a clean and empty coconut oil jar, or your leftover buckwheat pouch. We love recycling!)

Chi Chocolate Porridge

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Makes 2 servings

Ingredients:
500ml Chi Chocolate Coconut Milk
2 bananas (mashed)
1 cup porridge oats
1 tsp baobab
1 tbsp cacao nibs
Handful goji berries

Method:
Add the porridge oats, mashed bananas and Chi Chocolate Coconut Milk to a pan, and stir over a medium heat. Once the mixture starts to bubble, add the baobab and goji berries. Reduce the heat and allow to simmer for 5 minutes. Serve with a sprinkling of cacao nibs, and enjoy!

Salted Caramel Pancakes by Liftus Fitness

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Ingredients:
50g gluten free flour
1/2 banana
1 scoop protein powder (we used white choc BULK POWDERS)
10ml salted caramel Jordans skinny syrup
1 egg white
50ml Chi Coconut Milk (may need more depending how thick protein powder is)

Method:
Blend all ingredients together, and cook in Chi Coconut Oil

For the sauce:
1 tsp Chi Coconut Oil, 1 tsp peanut butter, 20ml salted caramel syrup – heat on a low heat keep stirring! Then, in 5 ml salted caramel syrup and 1/2 tsp coconut oil fry your bananas.

Serve with sauce and bananas on top, and a sprinkle of hemp seeds.

#NationalBreakfastWeek

“Detox” – The
Chi Way

It’s that time of year again, when most of us try to regain some normality in our lives following the festive season. This often involves one little word, and that’s ‘detox.’ Luckily for us, our bodies detox naturally every day. Our livers, kidneys and gut do a fabulous job of ridding unwanted toxins from our bodies. So when we talk about detoxing here at Chi, it is important to know what we mean…

Detoxing “the Chi way” is all about cleansing the mind, body and soul to help us ease back into our routines, and get us back in tip-top shape for the New Year.

At Chi, we don’t believe in living on juice diets, or restricting ourselves from foods that give us pleasure. Instead, we believe in balance. Balance is the key to health and happiness!

We all find our own balance, in our own way, and everyone is different. What works for some, may not work for others, but we think that starting with these steps might just help you on your path to finding your balance, and a healthier, happier lifestyle.


Detox your mind

“Positive mind, positive vibes, positive life.”

Rid yourself of negative thoughts, and adopt a positive attitude for the new year. Stop putting yourself down, challenge yourself, learn new things and above all, TRY new things.

The best way to find inner peace and channel good, positive energy is to take up yoga, meditation or tai chi. Luckily, they’re all on-trend, so classes shouldn’t be too hard to find. Why not try Yoga with a breathtaking view at the top of The Shard? Click here for more info.


Detox your body

Rid yourself of the unhealthy habits you’ve picked up over the holidays:

  • Drink plenty of water (at least 2 litres a day)
  • Replace unhealthy snacks and drinks with healthier alternatives that you enjoy
  • Take up a new sport, or join the gym. (Even if you don’t fancy using the machinery, most gyms have really great classes which can really motivate you. Try FRAME) And above all,
  • Most importantly, REST. Rest is just as important as the exercise itself.


Detox your soul

Find something that makes you happy, and schedule it in to your weekly routine. Whether it be painting, dancing or eating a pile of chocolate brownies, if it makes you happy, then you should probably do it. (Of course, if you’re going to go for the chocolate brownie option, limit yourself to once a week!)


Detox your skin

Treat your skin, the same way you would treat your gut this January. Try to buy chemical free skincare products, and perfume free make-up. Neal’s Yard have a great range.


Add a little colour to your plate

Greens are great, really great, but like we said, balance is the key to a happier and healthier lifestyle. Make your plates more colourful by adding beetroots, tomatoes, sweet potato or colourful fruits to your salads. You will find that the colour of your fruit or veg will often tell you a lot about its benefits and properties. For example, blue and purple foods are often rich in anti-oxidants and contain anti-ageing benefits.


SHOTS, SHOTS, SHOTS

Just because we’re all taking part in Dry January, it doesn’t mean we have to give up shots… not the green ones anyway! Just like you’d splash out 50p for an extra dollop of Guacamole on your Burrito, try adding a shot of Wheatgrass, Spirulina or Chlorella next time you’re ordering/making your green smoothie. We promise that you’ll feel the difference! Buy here.

Remember: A balanced lifestyle is for life, not just for January.

Festive Breakfast
Recipes

Christmas cheer is all around! And despite our love for refreshing and super hydrating smoothies, we prefer something warm and festive to enjoy in the cold season.  Save your smoothies for the afternoon if you can’t live without them (like us!) and in the morning enjoy these festive breakfast recipes.

Quinoa Porridge with Almond Butter

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Ingredients:

40g quinoa flakes

100 ml Chi Coconut Milk

1 banana, chopped

Lemon zest

1 tsp cinamon

1 tsp almond butter

A handful of raspberries

1 tsp bee pollen

Instructions:

1. Place the quinoa, banana, lemon zest, ½ tsp cinnamon and Chi Coconut Milk in a pan and bring to the boil

2. Once thickened, take off the heat and pour the porridge into a bowl

3. Add the almond butter, the raspberries and sprinkle on the bee pollen

Cottage Banana Pancakes by Liftus Fitness

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Ingredients:

For the pancakes:

100g 0% fat cottage cheese

100g egg whites

30g banana good hemp protein

1 small banana

50g gluten free flour

30g oats

2 tsp stevia

1 tsp Chi Coconut Oil, melted

A dash of Chi Coconut Water

For the topping (Quark Froyo):

50g quark

½ tsp of stevia

Instructions:

1. Blend all the pancake ingredients together and cook in Chi Coconut Oil

2. For the Quark Froyo topping mix the ingredients and poor over the pancakes

Festive French Toast by Liftus Fitness

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Ingredients:

1 tsp grated nutmeg

1 tsp cinnamon

1 tsp stevia

100g egg whites

1 yolk

2-3 pieces of wholemeal gluten free bread (preferably homemade)

1tsp Chi Coconut Oil

Instructions:

1. Combine nutmeg, cinnamon and stevia into a ramekin and mix the powders together

2. Separate egg whites from eggs and use 1 yolk. Whisk this together so the yolk and egg whites have combined

3. Pour half of the powder into the egg mixture and stir

4. Dip the bread into the mixture and turn over so it has been fully submerged

5. Heat up the frying pan (preferably non stick) and melt 1 tsp Chi Coconut Oil

6. Fry one side of the bread and after 1-2 minutes flip and fry the other side

7. Sprinkle the remainder of the mixture over the stack once done

8. As a topping you can use Quark Froyo again or whatever you fancy

Healthy Thanksgiving
Day Recipes

Happy Thanksgiving to all of our American followers! Here are some of our favourite healthy thanksgiving day recipes which will come in handy this Christmas too.

Vegan Cranberry & Orange Relish

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A healthy alternative to cranberry sauce, with no refined sugar added.
Author: Knead to Cook

Ingredients:
8 cups of fresh cranberries
2 oranges
1/2 cup orange juice
1/4 cup of maple syrup

Directions:

  • Wash the cranberries and let dry.  Place 4 cups of cranberries into a saucepan with the orange juice and maple syrup.  Cover and turn up the heat to high.  Cook for 5 minutes.  Then uncover and let cool.
  • In the meantime, take the remaining 4 cups of cranberries and place in the food processor along with two peeled oranges and the zest (from both oranges).  Pulse until chopped nicely.
  • Once the hot mixture is cooled, blend with the cool mixture and serve or refrigerate.  Serve chilled or at room temperature.

 

Apple Cranberry Walnut Salad

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Crisp apples, dried cranberries, feta cheese, and hearty walnuts
come together in a fresh Autumn salad.
Author: Tiffany

Ingredients:
6 cups salad (Tiffany uses a combination of arugula and baby spinach, but any spring green mix will do)
1 red apple
1 green apple
1 cup walnuts, roughly chopped
⅓ cup crumbled feta cheese
⅓ cup dried cranberries

Dressing:
1 cup apple juice
4 tablespoons apple cider vinegar (or white vinegar in a pinch)
2 tablespoons honey
scant ½ teaspoon salt
¼ teaspoon black pepper
¼ cup coconut oil

Instructions:

  • Core and chop apples (thin slices or 1 inch chunks). Toss lettuce, apples, walnuts, feta, and cranberries together in a large bowl.
  • Whisk together all dressing ingredients. Toss with salad immediately before serving. Enjoy!

Vegan Sweet Potato Pie With
Whipped Coconut Cream Frosting

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Slightly less indulgent than most Thanskgiving desserts, this recipe uses sweet potato,
coconut oil, coconut milk  and maple syrup to replace those naughtier pie ingredients.
Author: Leta Shy

Ingredients:

For the crust
1/2 cup pecans, coarsely chopped
1/2 cup rolled oats
1 cup whole wheat pastry flour
1/4 cup coconut oil
2 tablespoons maple syrup

For the filling
3 tablespoons cornstarch
3/4 cup packed dark brown sugar
2 sweet potatoes, cooked
3/4 cup coconut milk
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon sea salt

For the coconut whipped cream
1 can chilled full-fat coconut milk (fat solids only)
2 teaspoons maple syrup
1/2 teaspoon vanilla extract

Directions:

Notes: Cook, cool, and peel the sweet potato before proceeding. Bake and cool the crust before you make the pie filling, and make the coconut cream after your pie has had time to cool; you’ll need to refrigerate a can of full-fat coconut milk overnight. It helps to also chill the bowl you’ll be whipping the cream in for a few minutes before you’re ready to whip.

  • Add pecans and rolled oats to a blender and grind to a powder. Make sure you don’t overblend — you may end up making a paste. Place flour in a medium-sized bowl and add pecan and oat mixture. Mix well.
  • Add the coconut oil and mix with a fork until it is thoroughly incorporated into the flour mixture.
  • Stir in the maple syrup; mix just enough to blend well and form a dough that will hold together when pressed.
  • Transfer mixture to a 9-inch pie pan and spread into an even thickness on the sides and bottom of the pan.
  • Poke holes in bottom and sides of the crust. Bake at 375 degrees for 20 to 25 minutes or until golden brown. Let the crust cool before filling.
  • While crust is baking, make the pie filling: in a large bowl, whisk together brown sugar and cornstarch until combined. Add sweet potato, almond milk, nutmeg, cinnamon, and salt and whisk until blended. Pour mixture into pre-baked pie crust.
  • Bake 1 hour or until edges are set and centre slightly jiggles. Let cool on a wire rack at least 1 hour before serving.
  • Once pie has cooled, open the can of chilled coconut milk, turn upside down, and open. Pour out the liquid at the top; you’ll use the cream part, not the liquid.
  • Gently pour the coconut fat into your chilled mixing bowl and whisk with a hand blender or standing mixer until whipped. Add confectioners sugar and vanilla or maple syrup and whip again until fully incorporated. Spread evenly onto pie and refrigerate.
Vegan Pineapple Nasi Goreng
with Coconut Oil

Just because it’s winter that doesn’t mean that we can’t enjoy exotic dishes that transport us to a tropical paradise… For those who love light meals that are full of flavour, here is a recipe for a vegan Pineaple Nasi Goreng inspired by amazing Balinese cuisine and using our very own organic raw coconut oil.

 

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Vegan Pineapple Nasi Goreng

(serves two)

 

Ingredients: 

½ cup brown rice

1 pineapple

1 tsp Chi Coconut Oil

1 small courgette

1 small fresh chilli

10g fresh chives

10g fresh lemongrass

Himalayan salt to taste

Black pepper to taste

2 tsp tamari

1 vegetable stock cube

½ cup cashew nuts

 

Method:

1. Cook the brown rice, according to pack directions, and set aside to cool

2. Cut the pineapple in half and hollow out both halves to make two bowls

3. Cut a piece off the bottom of the hollowed pineapple halves to create a flat base

4. Cut the pineapple taken from the centre into small pieces and set aside

5. Heat a pan on a low heat and add the coconut oil

6. Cut the courgette into small chunks and cook it in the oil for a few minutes until almost cooked through, then set aside

7. Add the chopped chives, lemongrass and chilli to the pan. Sprinkle the mix with a little bit of salt and pepper

8. Sauté for about a minute, then add the rice and the pineapple and stir

9. Add the tamari and the vegetable stock, stir to mix all the ingredients and cook for another 30 seconds

10. Add the cashew nuts last

11. Serve in the pineapple bowls and enjoy!

 

Recipe via Iveta Ratarova. Check out her page for more inspirational healthy recipes! 🙂

Healthy Winter
Breakfast

Next week, Chi will be supporting the launch of  Lisa Roukin‘s amazing new cookbook My Relationship with Food. Lisa is a passionate, cordon bleu chef who enjoys creating healthy, gluten-free free recipes, that often contain little to no refined sugars or dairy products.

Lisa uses plenty of coconut products in her cookbook, and has been kind enough to share her Coconut Porridge recipe with us. This warming bowl of coconutty goodness makes for the perfect, healthy winter breakfast. Lisa says, “this is a must try porridge. It’s healthy, nutritious, and a good source of potassium, not just from the banana but also from the coconut water. The oats in porridge help to lower cholesterol levels if eaten regularly over a sustained period of time, and are a good source of fibre and protein.” Lisa also suggests experimenting with different toppings like chia seeds, blueberries, strawberries or cashew butter. Yum!

Benefits of porridge oats:

Slow release energy – Porridge oats have a very low Glycaemic Index, which means they are slowly absorbed into the body’s blood stream.  This not only gives a long gradual release of energy and helps keep your blood sugar levels stable but it also keeps you full much longer than other breakfasts.

Packed full of goodness – Porridge oats contain many vitamins and minerals, as well as fibre and calcium.

High in protein – Porridge has the highest protein content of any cereal. It’s oats contain around 10g of protein for each 100g serving.

 

Coconut Porridge Recipe

(Serves 2)
Preparation time: 10 minutes
Cooking time: 5 minutes

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Ingredients

1-pint Chi Coconut Water
80g porridge oats fine or rolled

Topping

1 large handful toasted coconut chips
1 banana
Cinnamon
Agave syrup

Method

  • Place the coconut water and oats in a non-stick saucepan bring to boil, stirring often, then simmer for 3 minutes, occasionally stirring, leave to sit for 1 minute of the heat
  • Toast your coconut chips, in a dry frying pan
  • Serve with toasted coconut chips, sliced banana and cinnamon and touch of agave syrup if required
  • Enjoy

 

In a rush? We also love…

Screen Shot 2014-11-21 at 14.25.56Oats + Chia 

Don’t have time to whip up a hot, healthy brekky? Introducing Oats + Chia. This tiny, tasty packet is full of goodness and contains wholegrain oats, sun ripened chia seeds, high quality fruit and virgin coconut oil (yay!).  Just add hot water!

 

 

A Cup
of Sunshine

As the temperature drops, and the days grow shorter, we all start to notice a change in our mood and our motivation. Not only do the cold mornings make it harder to get out of bed, but the thought of dragging ourselves to the gym on a dark, wintery evening is almost unbearable. We begin to crave warm, hearty meals and steaming hot chocolate by the fire, giving those summery salads and smoothies the cold shoulder. Subsequently, this overload of carbs and sweet treats makes us feel even more sluggish. So, the question is, how do we get ourselves out of this winter slump?

This week, we’re taking inspiration from Emily Curson-Baker from FoodAtOne. Emily shows us that the key to adding sunshine and nourishment to our day during winter lies in experimenting with ingredients that provide warmth, as well as, nourishment. “A Cup of Sunshine” is Emily’s latest experiment, and we love it!

Using only 4 ingredients; coconut oil, turmeric, ginger and almond (or coconut) milk, “A Cup of Sunshine” provides hydration, nutrition, warmth and a touch of “glow.” Emily admits that it sounds a little crazy at first, but says “there’s a real sweetness from the coconut which brings out a mildness from the turmeric” making it a great tasting and healthy winter treat.

What are the benefits of turmeric and ginger?

Tumeric and ginger belong to the same Zingiberaceae botanical family, and are both said to contain many medicinal properties.

The main active ingredient in turmeric is called curcumin, and is said to have powerful anti-inflammatory and antioxidant effects. Ginger is said to remedy nausea and sickness, as well as preventing colds and flu. Together, they make a powerful combination during the colder months, when our immune systems start to lower.

What are the benefits of coconut oil and coconut milk?

Coconut products are renowned for their health benefits, and have seen a recent surge in popularity across the health industry. In general, coconut products are great for strengthening the immune system, as coconuts contain lauric acid and antimicrobial lipids, which have antibacterial and antiviral properties. Both coconut oil and coconut milk are pressed from the same part of the mature coconut, and therefore contain similar health benefits. Read more.

Winter Warmer Recipe

“A Cup of Sunshine”
Created by Emily Curson-Baker, FoodAtOne

cup of sunshine

Ingredients

  • 1 tablespoon coconut oil
  • 1 teaspoon tumeric
  • 0.5 teaspoon ginger
  • 200ml almond milk (or coconut milk)

Method

  • In a small saucepan on a low heat add the coconut oil
  • Once the coconut oil has melted add the turmeric & ginger, gently mix for a minute
  • Add the almond milk, continually mix and slowly bring to a warm temperature
  • Serve your Cup of Sunshine and enjoy! 🙂

 

Buy Chi Coconut Oil and Chi 100% Natural Coconut Milk here. 

CHOCOLATE & PEANUT BUTTER
BANANA BREAD RECIPE

We absolutely love this Chocolate & Peanut Butter Banana Bread recipe from the Minimalist Baker… In fact, we just LOVE the Minimalist Baker! Husband and wife team, John and Dana, created The Minimalist Baker as “a space for simple, delicious food” which often uses 7 ingredients or less. Their site features a wide range of recipes, which cater for everyone. They also have a section called “one bowl” which is where we found this mouthwatering, Vegan and Gluten Free, Chocolate & Peanut Butter Banana Snack Bread recipe… Not only can you make this wonderful recipe using just one bowl, but you can also use TWO dairy free, Chi ingredients; Chi 100% Natural Coconut Milk and Chi Coconut Oil. Screen Shot 2014-11-06 at 16.51.24

CHOCOLATE PEANUT BUTTER BANANA BREAD

Preparation Time: 15 mins Cooking Time: 1 hour

Author: Minimalist Baker Recipe type: Snack, Breakfast Cuisine: Vegan, Gluten Free Serves: 10
INGREDIENTS Please note: these measurements are according to US guidelines. For UK measurement conversions, use Good to Know Cups to Grams Converter or similar.

  • 1 flax egg ( 1 Tbsp flaxseed meal + 2.5 Tbsp water | or sub 1 egg)
  • 3 medium ripe bananas (~1.5 cups)
  • 3.5 tsp baking powder
  • pinch sea salt
  • 1/3 cup salted natural peanut butter (smooth or crunchy)
  • 2.5 Tbsp rape seed or coconut oil, melted
  • 1/4 cup organic cane sugar
  • 1/4 cup packed light brown sugar
  • 2-3 Tbsp agave or maple syrup
  • 3/4 cup unsweetened almond or other non-dairy milk
  • 1 1/4 cup almond meal
  • 1/2 cup unsweetened cocoa powder
  • 1 cup gluten free flour blend
  • 1 cup gluten free oats
  • 1/4 cup dairy free chocolate chips
  • OPTIONAL: 1/4 cup Peanut Butter Chips
 
INSTRUCTIONS
  • Preheat oven to 350 (PLEASE NOTE: this is according to US oven temperature settings) and line a loaf pan with parchment paper or spray with nonstick spray.
  • Prepare flax egg in a large mixing bowl and let rest for 5 minutes to activate.
  • Add banana and mash thoroughly.
  • Add all ingredients through almond milk and whisk vigorously to combine.
  • Add cocoa powder, almond meal, gluten free flour blend, oats and stir.
  • Last, stir in chocolate and peanut butter chips (if using).
  • Pour into loaf pan and bake for 1 hour – 1 hour 15 minutes. When ready, it should feel firm and be crackly on top. My sweet spot was about 1 hour 5 minutes.
  • Let cool completely before cutting or it will be too tender to hold form (preferably overnight).

Store completely cooled leftovers in a covered container for up to several days, though best when fresh. Slice and freeze for longer term storage.

 
NOTES
*Nutrition information is an estimate for 1 of 10 slices of bread including both chocolate and peanut butter chips.
*USA Measurements
 
NUTRITIONAL INFORMATION
Serving size: 1 of 10 slices Calories: 377 Fat: 18.5g Saturated fat: 4g Carbohydrates: 51gSugar: 22.4g Sodium: 90mg Fiber: 8g Protein: 8g

CREDIT: John and Dana, The Minimalist Baker | http://minimalistbaker.com/ @minimalistbaker

 

Ingredient suggestions from Chi…

Chi Organic Virgin Cold Pressed Coconut Oil

Chi Coconut Oil

Chi 100% Natural Coconut Milk

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Halloween
Recipes

Trick or treat? Definitely a treat… Halloween is here and we would like to share some of our favourite seasonal recipes with you.

Halloween Granola by Liftus Fitness

Ingredients:

2 cups of rolled oats

Handful chopped hazel nuts

Handful of chopped macadamian nuts

Handful of blanched almonds

Handful of pumpkin seeds

2 tsp Chi Coconut Oil

2 tsp pumpkin spice or treacle

Method:
First things first, pre heat your oven and get it nice and toasty! Pour oats, nuts and seeds on a baking tray. Then heat up 2 tsp coconut oil for 10 seconds in the microwave and pour over. Sprinkle 3 tsp pumpkin spice or cinnamon over and stir this in. Place it in the oven and let it cook for 5 minutes, then get it our stir and add 1 tsp more of coconut oil and more spice. Then put it back in till golden brown. Finally sprinkle some raisins and put in for 1 more minute (no more other wise the raisins burn). Then let the granola cool and store in a jar! Enjoy with Chi Coconut Milk!

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Pumpkin Soup by Liftus Fitness

Ingredients:

4 tbsp Chi Coconut Oil

2 onions, finely chopped

1kg pumpkins peeled, deseeded and chopped into chunks

700ml vegetable stock

142ml natural yogurt

4 slices wholemeal seeded bread

Handful pumpkin seeds for topping

Method:

Heat 2 tbsp coconut oil in a large saucepan, then gently sautee finely chopped onions for 5 mins, until soft. Add 1kg pumpkin to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.

Pour 700ml vegetable stock into the pan, then season with salt and pepper. Bring to the boil, then simmer for 10 mins until the pumpkin is very soft. Pour the 142ml yogurt into the pan, bring back to the boil, then purée with a hand blender. Serve with wholemeal bread and top with pumpkin seeds!

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Happy Halloween everyone! 🙂 

Chunky Chai Spice
and Nut Cookies

We are so exited that autumn is here! It’s the season to get cosy with comfort food and warming recipes. One of our favourite bloggers, Papaya Sunshine, just sent us this delicious Chunky Chai spice and Nut Cookies recipe using our raw organic coconut oil. They are super rustic and perfect for a cosy snack with a warm Chi Coconut Milk.

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Ingredients:

1 cup of gluten free flour (wholegrain spelt flour is great if you are not gluten intolerant)

1/3 cup of ground almonds

2 teaspoons of baking powder

1/2 teaspoon of cinnamon

1/2 teaspoon of nutmeg

1 teaspoon of ground ginger

1/2 teaspoon of ground cardamom

1 tbs of vanilla extract

1/3 cup of Chi Coconut Oil

1/3 cup of pure maple syrup

1/4 cup of chopped nuts

Method: 

Mix the flour, baking powder, spices and ground almonds in a mixing bowl until evenly combined. In a separate bowl make sure the coconut oil is liquid but cooled and add the maple syrup and vanilla extract and mix well. Add the wet and dry ingredients together until you have a cookie dough batter. Gently fold in the chopped nuts until well combined. Take scoops of the mixture and make little balls with your hands and flatten them slightly on a well greased baking tray. You should get around 6 cookies depending on size. Bake in the oven on the middle shelf for around 8-12 mins on 160. Leave to cool and enjoy.

Check out Papaya Sunshine‘s lovely Instagram page for other amazing recipes.

London Cocktail
Week 2014

London Cocktail Week 2014 is “a unique celebration of our capital’s unrivalled cocktail culture.” This week, some of London’s best bars throw open their doors to showcase the best cocktails the city has to offer. The week includes pop-ups, parties and tastings, creating a festival to inspire, educate and unite cocktail lovers.

We thought we’d celebrate by sharing with you our favourite Chi-based cocktails and mocktails (for the non-drinkers out there!) so you can join in the fun at home. You could even invite your friends over before you head out and create your own Chi Cocktails… We’d love to see what you come up with!

Below we have the Chi Mango & Coconut Vodka Crush, the Chilli-Choc Espresso Mintini and the Chi-Chi. We’ve kept the ingredients simple and suggested alternatives where possible, so making them should be a breeze…

Cocktail Option

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Chi Mango & Coconut Vodka Crush

4oz Chi Coconut Water
2oz Vodka
2oz Funkin Mango Puree (or Mango Juice)
2oz Orange Juice
1x Orange Wedges
Soda Water

Fill a glass with ice cubes, and pour over the vodka. In a separate pitcher or blender, mix together the coconut water, mango puree and orange juice, then add to the vodka and ice. Stir, and top with a little more crushed ice and soda water if desired. Finish with a slice of orange to garnish.

 Mocktail Option 1

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Chilli-Choc Espresso Mintini

2oz Chi Espresso Coconut Milk
1oz Funkin Liquid Chocolate (or 1oz melted 60% Dark Choc)
1oz Home-made Chilli Syrup (Chilli Powder + Sugar + Water)
1 dash Tabasco
1x Mint Sprigs

Add all liquid ingredients together, shake/stir and strain (a sieve works just as well as a strainer!) and pour into a Martini Glass. Finish with a Mint Sprig garnish.

 

Mocktail Option 2

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Chi-Chi

2oz Chi Coconut Water with Pineapple
2oz Pineapple Juice
2oz Coconut Cream

Blend together, serve over ice, and finish with a slice of pineapple.

 

 

For more information on the events happening throughout London Cocktail Week 2014 click here.

To buy any of our Chi products, click here.

Please drink responsibly.

Mushroom salad with
Coconut Oil

We love packed lunches here at the Chi office. We are always looking for new healthy recipes to bring for work and today we just tried this delicious Mushroom salad with Coconut Oil. If you are looking for an easy and healthy lunch recipe to pack for work, you must try this one.

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Here is the recipe:

Ingredientes:

1 tbsp Chi Coconut Oil

1 punnet mushrooms

4 hanfull spinash

1 cup of sprouts

10 cherry tomatos

1/2 avocado

Juice of 1/2 lemon

1 tsp tamari

Sea salt & pepper

Instructions:

1. Heat the Chi Coconut Oil on a medium-high heat in the pan for 5 minutos;

2. Add the mushrooms to the pan and season with tamari, sea salt & pepper. Cook for 10 minutes;

3. In the meantime make a salad with the spinash, avocado, sprouts, tomatos and lemon juice;

4. Mix the mashrooms with the salad and enjoy!

 

Coconut oil is an amazing food to incorporate into your diet. Check out here 10 proven health benefits of Coconut Oil.

Healthy desserts using
Coconut Oil

We all need a sweet treat sometimes, right? 🙂 Coconut oil has great health benefits and it is a wonderful substitute for other oils in cooking and baking, plus it’s slightly sweet fragrance is unique and makes any dessert taste amazing. To inspire you to use our 100% raw, organic and virgin coconut oil, we decided to share some healthy desserts using coconut oil.

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Raw Chocolate Mousse:

This chocolate mousse is 100% raw, sugar, dairy, gluten and egg free. To make it you only need a blender and five simple ingredients:

1 avocado

1 tbsp raw cacao powder

1 tsp Chi Coconut Oil

1 tsp raw honey

Dash of homemade almond milk

You just need to blend everything together, serve and decorate with your favorite toppings.

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Vegan Pancakes:

Who doesn’t love pancakes? 🙂 These ones are so healthy that you can have them both for dessert or breakfast. They are 100% vegan and free from all nasties.

For the base you just need to mix 1 banana, 1 tbsp coconut flour and a dash of almond milk. Whisk or blend all the ingredients together in a large bowl. Heat Chi Coconut Oil in a frying pan and ladle in one portion at a time. Cook for a couple of minutes on each side or until golden brown and serve with your favourite topping.

 

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Healthy ‘Reese’ Chocolate-Nut Butter

We love this recipe from one of our favourite bloggers, Naturally Sassy. If you are a chocoholic you definitely need to give it a try.

Recipe:

120ml melted Chi Coconut Oil

3 tbsp agave/maple syrup

60g raw cacao powder

1 tsp of nut-butter of choice, per ‘Reese’ cup.

Method:

Add the melted coconut oil, agave and cacao powder to a bowl and mix until completely smooth.

Line a cupcake tray with mini cupcake moulds/ cases. Divide the mixture in half. With one half start by pouring 1 tbsp of the chocolate mix into the bottom of the cupcake moulds. Put in the fridge for 10 minutes to set.

Remove from fridge, and put one tsp of nut-butter spread in the middle of the chocolate, top with another tablespoon of chocolate/enough to cover.

Put back in the fridge and leave to set for another 10-15 minutes.

Enjoy with a glass of hot almond milk, for maximum pleasure!

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You can find more healthy recipes from Naturally Sassy, here.

To make these, and many other healthy recipes, you can purchase our 100% organic, virgin coconut oil here now.

Hope you enjoy our recipes and good luck in the kitchen! 🙂

Coconut Water Recipes
for Kids

We all know that it can be tough to get children to eat their “five a day” without a fuss. It is also tricky to find nutritious, fun and tasty snacks/drinks, that aren’t loaded with sugar. Luckily, our flavoured coconut waters could be just what you and your children need.

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With no added sugar, and a recent increase in the amount of natural fruit added, our fruity coconut waters are 100% child-friendly and taste better than ever.

They’re pretty versatile too! Here’s just a few simple coconut water-based recipes that you can try at home with your kids. They’re colourful, cost effective and bound to put the fun back into fruits…

Fruity Coconut Water Ice Lollies

pineapple-icecubesScreen Shot 2014-09-15 at 15.20.10

Note: This recipe requires ice pop moulds. These are usually fairly cheap and can be purchased from most large supermarkets, or online on eBay or Amazon. Alternatively, you can make your own using plastic cups and lolly sticks.

For simple, fruity ice lollies, pour Chi Coconut Water & Pineapple, Chi Coconut Water & Mango or Chi Coconut Water & TropicalFruits into your molds and leave to set in the freezer over night. Serve and enjoy!

For more colourful ice lollies (with extra goodness!) use any of the above Coconut Waters or Chi 100% Pure Coconut Water, and add sliced fruits. It is useful to use smaller fruits like kiwis, strawberries or blueberries so that they fit nicely in the molds.  Leave to set in the freezer over night.

Fruity Ice Cubes

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This recipe is perfect for encouraging your children to drink more water. Pour Chi Coconut Water into ice cube molds and add small, sliced fruits. Leave to set in the freezer overnight.

Add to water for a nutritious pop of colour!

Coconut Water Slush
Screen Shot 2014-09-15 at 16.51.39
Blend 330ml of your chosen Chi Coconut Water together with a handful of ice and a handful of fruit (the sweeter the better!)

Serve to your children in their favourite cup, add a colorful straw, and put your feet up for five minutes. 🙂

Sweet Potato Pie
with Coconut Oil

Don’t know what to cook for dinner tonight?  You must try this delicious and healthy Sweet Potato Pie using our organic and raw Coconut Oil.

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Check out the recipe created by our super fit friends Liftus Fitness:

Ingredients:

 

Topping

3 sweet potatoes

20g Greek yogurt

30ml soya milk

Grated nutmeg

1 tsp oregano

 

Filling

400g (before cooked) lean turkey mince

1 tsp of Chi Coconut Oil

1 onion, chopped

2 carrots, chopped

1/3 courgette, chopped

½ red pepper, chopped

1 tsp garlic, chopped

1 tsp chillis, chopped

1 tsp liquid chicken stock

 

Recipe:

Peel the sweet potatoes and then boil or put in the microwave for 3-5 minutes – you will know once cooked as they will become soft. Mash the sweet potato, the soya milk and 20g of greek yogurt and ½ tsp of Chi Coconut Oil together.

Put a pan on low heat, melt the remaining Chi Coconut Oil and then add onions, chilli and garlic. Sautee until browned, then add the turkey and the remaining vegetables. Once the turkey has cooked through add the chicken stock.

Put the filling into the bottom of a casserole dish followed by the sweet potato topping. Flatten with a fork and then grate nutmeg and sprinkle oregano over the top.

Serve with a mixed salad.

 

For kids:

Add ½ can of tinned tomatoes once the turkey mince has cooked through. This will make the pie more kid friendly. Make sure to cook through so the sauce thickens.

 

Summer Coconut
Water Smoothie

Good morning everyone,

Start your day the healthy way with a Summer Coconut Water Smoothie.

Ingredients:

1 cup Chi Coconut Water
1 banana
1/2 mango
1 tbsp quinoa flakes
1 tsp maca powder
1 tsp chia seeds
1 tsp sunflower seeds
1 tsp goji berries

Blend everything and save some of the goji berries to sprinkle on top.

Enjoy! 🙂

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Green Juice Recipe
with Coconut Water

Happy Monday everyone!

Let’s all have a green week?

Smoothies are definitely the perfect way to get enough vitamins and minerals through out the day.

Here is the recipe for one of our favourite green smoothies.

Ingredients:

1 cup Chi Coconut Water

1 handful spinach

1 kiwi

1 banana

1/2 lemon juice

1 tbsp ginger

1 tbsp chia seeds

Blend everything together and enjoy for a boost of energy!

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Healthy cod fish cakes
in coconut oil

Here is a recipe for delicious cod fish cakes using Chi Coconut Oil created by one of the Chi team. Get inspired with this healthy recipe:

Ingredients:

(Serves 4)

1 fillet of cod

1 cauliflower, chopped

1 sweet potato, chopped

3 eggs

1 handful spinach

1 handful coriander

Salt & pepper

1 tbs Chi Coconut Oil

Instructions:

1. Boil the cod until cooked.

2. Boil the cauliflower and sweet potato and make a purée.

3. Mix the boneless cod with the purée, eggs, spinach, coriander, salt and pepper until it becomes a thick past.

4. Heat the coconut oil until melted and add the mixture in small parts until golden brown.

5. Serve with mixed salad.

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Post-workout green
smoothie

Last night one of the Chi team made this amazing green smoothie full of goodness after their cardio session at the gym.

Always make sure your post-workout snack provides carbs, protein, essential fatty acids, electrolytes and antioxidants. And this smoothie definitely ticks all boxes!

 

Here is the recipe:

1 handful spinach

1 banana, chopped

1/2 mango, chopped into small pieces

1 cup almond milk

1 tsp Chi Coconut Oil

1 tsp chia seeds

1 tsp sunflower seeds

 

Blend everything and enjoy!

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