Whether you like it not, the end of the month always brings about excitement for children and adults alike, and not just because it is full of treats! This year Halloween has descended on us like the plague and before we jump straight in on the festivities… here is a quick update; of inspiration and ideas for 2016.
Fancy dress up
As well as your typical furry animals and zombie bride that remain a classic Halloween dress up, popular costumes this year may include…
There is no doubt you may see the odd Pokemon crawling about this Halloween; take your pick from the original 151! Apparently Pokemon mouths a.k.a Pokemouths are also a true thing… where you paint an entire Pokemon around your mouth!
And even pokeballs get their moment of fame:
The rise of snapchat filters in 2016 has been enormous and now they happen to be universally popular for all ages…
Pumpkin flavours and red and orange coloured liquids are always a go-to when treating your guests to spooky drink. Here we have:
Blood orange margaritas
This flavorful citrus fruit adds a dramatic ruby red color to recipes both sweet and savoury.
- kosher salt
- Crushed ice
- ½ c. fresh blood orange juice
- 2 oz. tequila
- 1 oz. triple sec or Cointreau
- Blood orange wedges (optional)
- Moisten rim of 2 margarita glasses and dip in kosher salt. Fill a cocktail shaker with crushed ice. Add orange juice, tequila, and triple sec. Shake well and strain into glasses. Garnish with orange wedges, if desired.
Bloody Black Currant Punch
- 1¼ c. brandy
- ¼ c. sugar
- 4 c. black currant nectar
- 1½ c. cold seltzer
- Stir brandy and sugar in a large bowl. Add nectar; stir to combine. Refrigerate until cold, about 1 hour. Punch can be refrigerated in an airtight container up to 3 days. Add seltzer just before serving.
Dark and Stormies
- 8 c. ginger beer
- 8 c. ginger beer
- 4 c. dark rum
- ½ c. fresh lime juice
- Thinly sliced lime
- To make ginger beer ice cubes: Pour 8 cups ginger beer into 4 ice cube trays and freeze.
- Stir ginger beer, rum and lime juice in a pitcher. Serve in tall cocktail glasses with 3 or 4 ice cubes each; garnish with lime. Try Barritt’s Ginger Beer, available at sodapopstop.com, and Gosling’s rum.
Trick or Treat?
Who knew how much you could do to a plain old apple!
“Poison” Candy Apples
- 12 baby Granny Smith apples
- 12 wooden candy apple sticks or dowels
- 1½ c. sugar
- ½ c. light corn syrup
- 1 tsp. black gel paste food coloring
- Wash and dry apples thoroughly. Place on a baking sheet and poke firmly with dowels. Line a second baking sheet with buttered parchment paper, and set aside.
- Place a candy thermometer in a medium saucepan and add sugar, 3/4 cups water, and corn syrup. Place over medium heat; whisk until sugar is dissolved. Let the temperature rise without stirring until it reaches the hard-crack mark at 310 degrees F. Remove pan from heat. Carefully remove thermometer, and add food coloring.
- Swirl pan to mix in the color completely. Swipe and twirl the apple through the candy, shake off excess, and place on buttered baking sheet. Repeat with remaining apples.
- 12 crisp apples
- 1⅓ c. dark corn syrup
- 1⅓ c. granulated sugar
- 1⅓ c. light brown sugar
- 1⅓ c. heavy cream
- ¼ tsp. salt
- 3 tbsp. butter
- ¾ tsp. vanilla extract
- Line a baking pan with a generously oiled sheet of parchment paper. Push a candy apple stick into the core of each apple.
- Combine the syrup, sugars, heavy cream, and salt in a large saucepan over medium-high heat. Simmer until the mixture reaches 270 degrees F – about 15 minutes. Remove from heat, stir in the butter and vanilla. Let cool for 6 to 8 minutes, until caramel thickens to a toffeelike consistency.
- Dip and gently swirl the apples into the caramel and place on the prepared baking sheet. Let cool completely.
Ghostly Coconut Covered Apples
- 6 Fuji Apples
- 10 oz. white chocolate chips
- 4 c. shredded coconut
- Remove stems and skewer apples (see “Tricks for Sticks,” below).
- In a double boiler over low heat, melt white chocolate chips, stirring continuously.
- Dip an apple into the chocolate. Immediately dip the apple into a bowl of shredded coconut, rotating to coat evenly.
- Transfer to a parchment-lined baking sheet. Repeat for all apples and refrigerate until set, about 15 minutes.
London Pop up screenings
You will not be stuck with what to do in London on Halloween weekend!
Watch the Little Shop of Horrors – a horror musical about a flesh eating plant than amid the flora and fauna of Farmopolis ~ October 28th, £15, North Greenwich
‘Nosferatu’ at the Royal Albert Hall
The birthplace of horror cinema. This screening includes haunting live piano . ~ October 31st £16.50
Teen Horror Pyjama Party
Six great movies, 11 hours. A room full of strangers in their jim jams.
~ October 29th, £20 The Prince Charles
More information here
The Cult of John Carpenter at the BFI
From ‘Halloween’ to ‘The Thing’, the king of indie horror gets his own season at the BFI Southbank. For more information please see here
Are you a chocoholic? If yes we have the perfect recipe for you. A brownie will satisfy your chocolate craving, whether you like it fudgy or light. Now you might think, ‘Oh! Nooo, I will ruin my diet with this brownie…” No worries, brownies can be healthy, you just have to change some ingredients and use the healthy ones. Also to maintain a healthy lifestyle you have sometimes to please yourself to avoid frustration and a loss of motivation. So now get your apron and check out these yummy recipes.
2 Tbsp Chi coconut oil (melted)
2 handful of dark chocolate chips
60g Cacao powder
125g Greek yogurt
1 tsp vanilla extract
90g Coconut flour
half tsp salt
1. Preheat the oven 180 degrees Celsius. Spray some coconut oil on a baking pan.
2. In a large bowl mix the coconut flour, cacao powder and salt.
3. Add the other ingredients and mix them with an electric mixer until combined. And then incorpore the chocolate chips.
4. Spread the mixture in baking pan. Cook for 20-25 min and let it cool.
Tips: eat this brownie with a strawberry sauce or a frozen yogurt.
Did you know that you can make brownie with black beans?! The first time that we heard this at the office, we couldn’t believe it but actually we even prefer this version of brownie. And seriously can you make a recipe healthier than this?
Black Beans Brownie
2 Tbsp Chi coconut oil (melted)
2 handful of dark chocolate chips
60g Cacao powder
125g Greek yogurt
1 tsp vanilla extract
400g black beans
half tsp salt
1. Preheat your oven 180 degrees celsius. Blend all the ingredients together smooth.
2. Spread the mixture in a baking pan. Cook for 15min and let it cool.
Buy Chi organic coconut oil, cold pressed for £9.44
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 superfoods. It takes less than 5 minutes to make these recipes, perfect when you are in a rush!
Chia Seed Porridge
Peanut Butter Porridge
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
- 8 ounces good quality, dark chocolate (70-80%), very finely chopped
- 1 cup assorted Giving Tree fruits, large pieces roughly chopped
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.
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)
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
- 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)
- 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.
- 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.
- Preheat oven to 350°F.
- 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.
- 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.
- Store covered at room temperature for several days; freeze for longer term storage.
- 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
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).
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:
- 1-2 Cup of frozen raspberries
- Sprinkle in Cacao Nibs
- ½ Cup Chi Chocolate Coconut Milk
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)
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!
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 butter
You can mix and match any of the smoothies with the toppings for your own desired taste!
With Spring finally here we thought we’d be the first to get going on those ice cold drinks to get us in the mood for some sun. And what better iced drink is there than a chocolate coconut milk iced espresso to keep you going throughout the day? Chi have found the perfect recipe to refresh you and it’s dairy free!
Chi’s iced espresso
Our Chi espresso coconut milk is dairy free, low in fat, isotonic and 100% natural! It is packed with added fibre and naturally occurring electrolytes – keeping you hydrated, vibrant and healthy. The product is also gluten free, dairy free and suitable for vegetarians – a great drink to recommend to friends with intolerances.
Anyway, we think this recipe is fabulous, let’s try it!
Steps to follow:
1. Place one 330ml bottle of Chi espresso coconut milk in the fridge for a few hours to cool it.
2. Meanwhile, pour our Chi chocolate coconut milk into ice cube trays and place it in the freezer until set.
3. When the ice has set and the Chi espresso coconut milk drink is cold enough enjoy the two as a delicious iced drink – with a kick from the coffee and a bit of a hint of chocolate from the ice cubes!
4. If you want an extra health kick, stir in 1 teaspoon of our delicious Chi coconut oil. Enjoy!
Want to get fit this spring in time for that lovely summer season? Chi can help you out and keep you motivated when trying to achieve your ideal summer body and state of mind!
Here is why:
1. Chi drinks are low calorie.
Switch that fizzy drink or juice for one of our delicious drinks this spring. Worried you’ll miss that sweet taste? Why not try our new RAW coconut water – bursting with a sweet but natural flavour yet only 70 Calories per 250ml per bottle.
*Available in April at Whole foods and Planet Organic.
2. Chi drinks are hydrating.
When working out it is very important to keep your body hydrated in order for your metabolism to stay as high as possible. However, it is best to stay hydrated throughout the day – before and after exercise – rather than just drinking straight before you start working out. Here at Chi we would recommend our 1L of Chi coconut water for this all-day hydration. This way you can keep us in your fridge and reach for us whenever you feel de-hydrated.
3. Chi products can encourage you to make healthier meals!
Breakfast is key to a healthy lifestyle. Why not try our Chi coconut milk in porridge? Porridge releases energy slowly throughout the day – meaning you’re less likely to snack before lunch. By using Chi coconut milk in your porridge it will also taste much creamier – meaning you might be able to resist that temptation of a maple syrup topping!
Our coconut oil is also perfect for making you lunch or supper lighter. Coconut oil can be used as a substitute in cooking just like olive oil or butter, but it is much healthier! The coconut oil also gives vegetables a great taste when used for frying or cooking… hopefully encouraging you to make more of them!
4. Chi drinks can be healthy and indulgent at the same time – making the switch to a healthy lifestyle all the more bearable!
Our Chi chocolate coconut milk sounds pretty tempting right?! Why not try it – it has that strong chocolatey taste yet has so many health benefits that you can feel indulged and revived all at once! Chi chocolate coconut milk 330ml is only 155 calories per serving and is sweetened naturally by coconut sugar. Our chocolate coconut milk is rich in vitamins & minerals. This is great for a healthy snack – key to speeding up your metabolism for weight loss!
5. Chi drinks can keep you energetic even when cutting down on sugar.
Although our products are low in sugar (containing no added preservatives or unnatural sweeteners) they can keep you awake and active when focusing on a new healthy lifestyle. Chi would recommend its espresso coconut milk – giving you a natural kick from the protein, good fats, fibre, vitamins B & C, potassium, calcium and iron within it! If that isn’t the perfect drink to power you through an afternoon we don’t know what is!
Try our products you will see the result;)
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!
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!
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!
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.
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.
… 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 🙂
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.
- 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 😉
We all love our mums, so when we actually remember mothers day is soon/sooner than we thought it was, purchasing a present that reflects how amazing your mum is can be a bit of a mad rush! (wee’ve all been there!) So to make it slightly easier for you lovely lot we are giving away some fabulous products, perfect to treat your mum (the healthy way, don’t worry we have included Ombar chocolate that is good for you. No really it is!)
The giveaway includes:
a 1 litre carton of chi 100% natural chocolate coconut milk.
1 coconut 60% dark chocolate ombar and 1 coco mylk ombar.
Describe your mum in three words and tell us what you would make her using any of our chi products.
Please email us your awnsers to firstname.lastname@example.org with the subject header ‘Mothers day giveaway’ by 4pm on Thursday 12th March 2015. T&C’s apply *. Good Luck!
*Mothers day Giveaway T&Cs: Entries will be submitted into our prize draw, and a winner selected at random. The winner will be contacted via email, and must respond within 48 hours to receive their prize; otherwise a new winner will be selected. Open to UK residents only.
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!
Chocolate Chia Pancakes with Spiced Plums
Makes 8 medium-sized pancakes.
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
- 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!
Valentine’s Day is upon us and we’ve got the perfect, healthy chocolate giveaway for you. To celebrate the launch of our brand new 1 Litre Chi Chocolate Coconut Milk, we’re giving you the chance to win a selection of Chi chocolate drinks, plus delicious 9Bar Indulge bars! To enter, simply answer the following question:
What type of bird can be found on Chi’s packaging?
Send your answers to email@example.com with the subject header ‘Valentine’s Day Giveaway’ by 4pm on Friday 13th February 2015. T&Cs apply. * Good luck!
*Valentine’s Day Giveaway T&Cs: Correct entries will be submitted into our prize draw, and a winner selected at random. The winner will be contacted via email, and must respond within 48 hours to receive their prize; otherwise a new winner will be selected. Open to UK residents only.
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”
Makes 4/5 servings
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)
2 tbsp maple syrup
2 tbsp cacao nibs
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
Makes 2 servings
500ml Chi Chocolate Coconut Milk
2 bananas (mashed)
1 cup porridge oats
1 tsp baobab
1 tbsp cacao nibs
Handful goji berries
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
50g gluten free flour
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)
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.
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.
CHOCOLATE PEANUT BUTTER BANANA BREAD
Preparation Time: 15 mins Cooking Time: 1 hour
- 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
- 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.
CREDIT: John and Dana, The Minimalist Baker | http://minimalistbaker.com/ @minimalistbaker
Ingredient suggestions from Chi…
Chi Organic Virgin Cold Pressed Coconut Oil
Chi 100% Natural Coconut Milk
Healthy Chocolate Recipes
It’s the nations favourite week, and we’re here to make you feel a little less guilty about indulging! National Chocolate Week (Oct 13th-19th 2014) is the UK’s biggest Chocolate celebration, culminating with The Chocolate Show, at Olympia London between the 17th and 19th Oct. Hundreds of events are expected to take place with the country’s top chocolatiers and chocolate companies, as well as hotels, bars and restaurants, all taking part. Although chocolate is generally considered unhealthy, many of you will know that chocolate in its rawest form, Cacao, is actually thought to be a superfood. Cacao has one of the highest sources of antioxidant flavanols and contains many vital vitamins and minerals. When combined with cacao butter and coconut oil, Cacao becomes raw chocolate. It is these ingredients that are used by many healthy chocolate brands, like Conscious Chocolate and Ombar , to create dairy-free, gluten-free and guilt-free chocolate. Another great thing about raw chocolate, is that it is SO easy to make at home! Why not give it a go with two of our favourite guilt-free chocolate recipes: Raw Salted Caramel Peanut Butter Truffles, and Healthy Homemade Nutella!? Enjoy! 🙂
Raw Salted Caramel Peanut Butter Truffles
Made using raw chocolate, these Peanut Butter Salted Caramel Truffles are crunchy on the outside, and perfectly creamy and salty-sweet on the inside. Author: Minimalist Baker (Please note: we have altered the recipe to include raw cacao) Vegan, Gluten Free Serves: 20 INGREDIENTS
- 240g Medjool dates, pitted
- 2.5 Tbsp melted coconut oil – divided
- 3/4 tsp sea salt
- 60g natural salted peanut butter (creamy is best, but crunchy works, too)
- 80g raw cacao butter
- 4 tbsp raw cacao powder
- 2 tbsp maple syrup or agave syrup
METHOD 1. If your dates aren’t sticky and super moist when squeezed, soak in hot water for 10-15 minutes to soften. Then drain thoroughly and pit. Otherwise, just pit and add to food processor. 2. Add 1 TBSP melted coconut oil and mix. If it’s not quite combining, drizzle in warm water a little at a time – 1 tsp – scraping down sides as needed, and mix until a rough paste or ball forms. If you add too much water it will be difficult to handle them later as they won’t freeze up well. 3. Lastly, add 3/4 tsp sea salt and mix once more to incorporate. Taste and adjust saltiness level if desired. 4. Freeze for 30 minutes or until no longer warm and pliable enough to scoop into balls. 5. Using a small melon baller or a Tablespoon and finger, scoop out small balls and place on a parchment-lined baking sheet and freeze for another 20-30 minutes to set. 6. Add peanut butter and 1/2 TBSP coconut oil to a small mixing bowl and microwave to melt (or heat in a small saucepan). 7. Remove truffles from freezer and drizzle with warmed peanut butter. Freeze again for another 30 minutes, or until the peanut butter has formed a semi-firm “shell.” 8. Prepare the raw chocolate by melting 80g cacao butter in a bowl over a pan of water on a low heat. Once melted add 4 tbsp cacao powder and the sweetener (maple syrup or agave) to taste and mix well with a metal whisk. Remove from heat and add the remaining 1 tbsp coconut oil. 9. Remove truffles from freezer and, using a fork, scoop truffles up and quickly immerse in chocolate, using a small spoon to drizzle chocolate evenly on top. Then gently shake off excess chocolate and place back on parchment-lined baking sheet. 10. Top with a small sprinkle of sea salt (optional), and repeat until all truffles are coated. 11. Place back in freezer or fridge to set – about 30 minutes. Serve straight from the freezer or fridge. Let set out for 15-20 minutes to soften. Store in a freezer-safe container in the fridge or freezer to keep fresh. Makes about 20 truffles.
Healthy Homemade Nutella
Nutella is one of the most popular spreads in the world. It’s gorgeously smooth texture, and chocolatey/nutty flavour make it almost addictive! Sadly, the ingredients are somewhat less desirable however. With the first ingredient being sugar, and the second palm oil, there is plenty to feel guilty about when consuming Nutella. Luckily, we found plenty of healthy alternatives! Now you can create your own, without feeling the guilt: Author: Anne Marie Vegan, Gluten Free Makes: Approx. 340g INGREDIENTS
- 135g hazelnuts
- 30g cocoa/raw cacao powder
- 2 tbs. melted coconut oil
- 75ml pure maple syrup
- 2 tsp. real vanilla extract
- 1-4 tsp. water
METHOD 1. Preheat the oven to 180°/Gas Mark 4 2. Roast the hazelnuts for 10 minutes. Cool the hazelnuts and remove the skins. You can do this by pressing on them with your hand, using a rolling motion. If the skins are stubborn, submerge the nuts in water and then peel them. As the skins come off, place each hazelnut in a food processor 3. Process the hazelnuts in a food processor for about a minute, until it has a fine crumb texture 4. Add the cocoa powder, coconut oil, maple syrup, vanilla extract, and one teaspoon of water. Process to combine the ingredients. If it’s too thick, add water one teaspoon at a time until the desired consistency is reached 5. Store in an airtight container in the refrigerator. This will keep for several weeks.
Happy National Chocolate Week!
Dairy Free Eating
Have you recently discovered that you are lactose intolerant? Do you want to give up dairy for a healthier lifestyle? Are you wondering how on earth you’re going to live without chocolate and ice cream? Well don’t worry; we’ve got you covered with our “Guide to Dairy Free Eating.”
Becoming a “dairy free eater” may sound like the hardest thing in the world, but in 2014, there are plenty of options out there for people who cannot consume dairy, or who have decided to avoid it for health and ethical reasons.
Luckily, most supermarkets now carry a range of “free from” foods, which cater for both gluten and dairy-free diets. Although these “free from” sections are still quite small, it is a step in the right direction for dairy free eaters.
The best place to stock up on dairy free essentials is at stores like Planet Organic, Wholefoods or your local health food shop. They will usually carry a much wider range of “free from” foods, and will always have well-trained staff on hand to help with any queries you may have. There are also a number of great, online stores that offer a huge range of healthy brands, delivered right to your door. We particularly like Nature’s Healthbox (http://www.natureshealthbox.co.uk)
So, what should you add to your basket? Here’s some delicious, dairy free brands that we highly recommend:
For the chocoholics out there, Conscious Chocolate’s range of handmade, raw chocolate bars are to die for. Sweetened with agave nectar, and using only cacao butter and coconut butter to create a soft, creamy texture, these bars are heaven for the dairy free eater/vegan. (http://www.consciouschocolate.co.uk/)
For those of you that can’t live without the creamy, loveliness of ice cream and yoghurt, look no further than Coyo. Their gorgeous coconut-based (yay!) products contain zero dairy, and no added sugar! Bonus. (http://www.coyo.co.uk/)
Cheese lovers will be happy to know that Vegusto create a range of dairy free/vegan friendly “cheeses” made from a variety of “no-moo” ingredients, including nuts. (http://vegusto.co.uk)
Attention gym bunnies, beware of the ingredients in your protein powders, as a lot of them tend to contain milk/dairy! For a nutritious alternative, try Purple Balance’s Raw Protein Powders. (http://www.purplebalance.co.uk/)
And then there’s us! Here at Chi, we offer two, gorgeous, dairy free products; Espresso Coconut Milk & Chocolate Coconut Milk. Millie Mackintosh recently expressed her love for our Espresso drink, telling her Instagram followers that it was her latest “addiction.” It must be good! (http://www.chilondon.com/chi-products/)Chi will be launching a brand new, dairy free product very soon. Watch this space!
If you’re worried that you might be lactose intolerant, or allergic to dairy, check your symptoms here: https://www.nhs.uk/symptomcheckers/pages/symptoms.aspx and speak to your GP as soon as possible.
Banana Workout Smoothie
A pre-or-post workout smoothie is the quickest and easiest way to pack in essential nutrients that your body needs before and after a workout. A liquid snack before hitting the gym can provide the body the fuel it needs to gain muscle and burn fat, and won’t be too heavy on your stomach.
After a workout, a protein drink can help build stronger muscles and speed up muscle recovery time. Protein can also help to rebuild the body throughout the day.
Whey Protein is probably the most popular form of protein powder, however it contains dairy, and not everyone can stomach dairy. Luckily, there are plenty of Vegan and dairy free options on the market now. We recommend trying protein substitutes like hemp, rice, or pea, and milk substitutes like coconut, rice, oats or almond.
Our Dairy Free Chocolate & Banana Workout Smoothie is made using Pulsin Rice Protein which is raw and contains 8g of Protein per serving. Drink this 60-90 minutes before or after a workout for a tasty, nutritious and energising boost.
Dairy Free Chocolate & Banana Workout Smoothie
1 x 330ml Chi Chocolate Coconut Milk
1-2 servings (10-20g) Pulsin Rice Protein (or protein powder of your choice – please check recommended serving on back of pack)
1 x Banana
Chia Seeds (optional)
Chop your banana into small chunks and pop into a blender. Add your protein powder, and pour over a carton of Chi Chocolate Coconut Milk. Blend until smooth.
Serve over ice, or pop into your favourite shaker. Finish with a sprinkle of Chia Seeds.