With Coconut Milk!
Brr, brr, BRRRR! Has winter finally arrived? The mornings are getting darker and colder as the autumnal weather approaches, and let’s face it. Porridge is a great winter warmer and what better way to start a cold, frosty morning than with a warming bowl of porridge? Breakfast is important to fuel your body for the day, particularly if you’re going for a morning run or a gym session before work. We’re huge fans of icy cold smoothies or granola and fruit in the summer months, but now the weather has turned colder, we’re looking for a toasty alternative.
But there are more reasons to enjoy porridge than just a delicious start to the day; oats could provide protection against heart disease and cancer, scientists say, and porridge is packed with fibre, which provides your body with sustainable energy.
If you are feeling the cold here is a recipe to heat up your mornings with…
A warming oat-free porridge topped with crunchy Giving Tree Snack Pumpkin Crisps and nutritious goji berries and a drizzle of Yacon Syrup!
- Luxurious Oat-Free Porridge
- Yacon Syrup
- Coconut butter
- The Giving Tree Pumpkin Crisps
- Coconut milk or Water
- Brazilian nuts
- Goji berries
- Pumpkin and chia seeds
- Place the oats and the coconut milk or water in a large pan over a medium heat
- Add a tiny pinch of salt, coconut butter and stir with a wooden spoon.
- Bring to a steady simmer for 5 to 6 minutes, stirring as often as you can to give you a smooth creamy porridge – if you like your porridge runnier, simply add a splash more coconut milk or water until you’ve got the consistency you like.
- Stir the Yacon Syrup through the porridge.
- After you’re satisfied with the consistency, put your oats porridge in a bowl an add your Giving Tree Pumpkin Crisps topping alongside with the Goji Berries, Brazilian Nuts, Pumpkin, chia seeds and a little bit of cinnamon!
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.
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 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 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.
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.
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.
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.
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.
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!
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.
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.
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!
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!
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:
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.
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:
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!
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:
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!
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!
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!
3.) Coconut Lime Coolers
This coconut lime cooler looks great to cool down for summer! Check out the full recipe here!
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!
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!
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!
It’s been a few months that we’ve seen acai berry in our local stores. The acai berry is a small, reddish-purple drupe consisting of a cluster of seeds, with only around 15 percent or so being edible, harvested from palm trees found around the Amazon River basin of South America. These berries are packed with antioxidants, amino acids and essential fatty acids. There are numerous health benefits in them, such as:
– boosting your immune system
– preventing skin health
– loosing weight
– Anti-aging effects and more…
Now you know how great are acai berries, let’s see how to consume them.
Acai Coconut bowl
2 packs of acai purée
100ml Chi Raw coconut water
1. Blend the 2 frozen acai packs in a blender with the banana and coconut water until it’s thick and smooth like a smoothie.
2. Top with sliced strawberries, sliced banana toasted coconut and crumbled granola. Enjoy immediately.
Acai Berry Porridge
30g rolled oats
20g chia seeds
2 tsp maca powder
2 tsp Iswari acai berry powder
180g Chi coconut milk
260g hot water
TOPPINGS (optional): hemp seeds, pepitas, sunflower seeds, almonds, blueberries
1. Add all ingredients, except for the toppings, into a bowl. Cook for 8 min, 100C, reverse speed.
2. Serve with your choice of toppings.
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
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
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
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
The flavour is inspired by the popular Key Lime Pie, but with a green tea twist. Recipe Oh She Glows.
Dragon fruit smoothie bowl
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.
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
240 ml Chi coconut milk
40 grams chia seeds
Coconut chips or coconut flakes
Blueberries or blackberry
1. Mix together chia seeds, coconut milk and put it in the refrigerator overnight.
2. Add the toppings
Chocolate Chia pudding
240 ml Chi Chocolate coconut milk
40 grams chia seeds
1. Mix together chia seeds, chocolate coconut milk and put it in the refrigerator overnight.
2. Add the toppings
Fruity Chia pudding
250 ml Chi Raw coconut water
40 grams chia seeds
All fruits that you like
1. Mix together chia seeds, raw coconut water and put it in the refrigerator overnight.
2. Add the toppings
Mango Chia pudding
240 ml Chi coconut milk
40 grams chia seeds
1. Mix together chia seeds, coconut milk and put it in the refrigerator overnight.
2. Add the toppings
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).
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.
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
1. 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
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
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.
We are delighted to announce that we have built our 5th well in India for the C.M Palli community. The C.M Palli community now has immediate access to clean drinking water changing the lives of 1050 people.
“I have a baby which makes it extremely hard for me to fetch water especially when he is crying. Now, however, I am able to take better care of him because I have more time to spend with him. I can get clean drinking water in two minutes and I don’t have to worry about the water being unsafe.”
Mrs Munemma, 33 years old.
With every purchase of CHI you are feeding farmers and giving running water to underdeveloped communities!
Thank you to all our loyal customers;)
Raw coconut water!
Nowadays more and more people are fighting cancer than ever before. Hundreds of thousand people are diagnosed with cancer every year in the UK. There are over 200 different types, each with its own symptoms, methods of diagnosis and treatment.
Several researchers claim the health properties of coconuts are numerous, including its ability to prevent cancer, how wonderful is that?! Coconut water is amazing at getting rid of the symptoms and damage done by chemotherapy. It is an electrolyte, it oxygenates the blood, it restores the ANC count, white blood count, haemoglobin, platelets, etc. As if that weren’t enough, because it is an anti-microbial, it can also help to reduce microbes inside cancer cells and aim to revert them into normal cells. In other words, it can be a fighting force of cancer treatment!
Sounds too good to be true?
You have to keep in mind that current research is too preliminary to confirm. But with all the benefits coconut water contains we are really optimistic.
Note: you must use fresh “young coconuts” and extract the coconut water.
For cancer prevention and overall good health, there is no substitute for the three basics: an overall healthy diet, staying a healthy weight, and daily physical activity.
To be healthy every day is not easy! Staying motivated to eat healthy can be even harder during this season. You smell BBQ every where, ice-cream or fresh soft drinks. All so tempting. And the big excuse that we can hear during summer ‘Oh it’s okay we are on vacation!’ Be careful! Bad habits can come back so quickly. But it’s a shame to quit so close to your goals because ‘winners never quit and quitters never win.’ So let’s keep motivated, no more excuses! In this article you’ll find all the best tips to stay healthy.
1. Set your goals
First you have to set realistic goals which are achievable. Make sure that you can adapt your lifestyle around meeting your goals. Also you have to make you goals specific with a short term goal such as running a 5K toward running a marathon. Your goal needs to be measurable.
2. Exercise as much as you can
As you know exercising is so good for your mind and your body. But also it can help you to eat more healthy by helping you to resist temptation and it reduces craving for junk food. When you start exercising you don’t want to eat junk food but healthy food to see the results of your workout.
3. Don’t get bored
Sometimes eating healthy can be boring…At CHI HQ we say NO! It’s not true now, and thanks to the internet, we can make some yummy and tasty recipes. And lucky as we are, we can find some really nice restaurants! Try new things, don’t stick on one kind of meal. By nature, humans need changes and variety to stay motivated.
4. Healthy snacks
Always bring a healthy snack with you before to go out. This will help you to stay away from the junk food and you won’t be hungry. Studies showed that if you go grocery with an empty stomach you are more tempting to buy junk food. So get a snack before going to the supermarket!
Available at Planet Organic/ Whole Foods/ Selfridges
Here you will find all the healthy snacks to bring with you:
5. Enjoy eating
First thing that you have to remember, you are not on a diet but you choose to eat healthy! So enjoy eating all kinds of food, even your favourite foods (usually not healthy). Deprivation is the worst thing you can do, you’ll just get frustrated. So if you want a treat, eat it and enjoy it but with moderation.
6. Chi Raw coconut
Chi Raw Coconut Water can help you to eat less junk food! How? After drinking coconut water you’ll feel less hungry thanks to its nutrients and vitamins, try it you’ll love it!
Available on ocado.com/ Whole Foods/ Planet Organic
We all know when it comes to our diet it can be a crazy rollercoaster. You go through a phase of eating super healthy and restricting your calories for a week, which then leads to a downfall spiral in overindulging in all the naughty foods that make our waistlines grow. We’ve all been there, when it comes to summer, this is usually the case, and as the summer holidays are creeping up, the fad diets start to come into play.
At Chi HQ, we believe we can keep up a healthy momentum, not just for the summer, but also as a lifestyle change. This starts by making sure you have the right balance of foods in your diet. Not only is a healthy diet the main driver to weightloss or maintaining weight, it provides us with all the nutrition our body needs, and is the magic medicine to keeping us look radiant, happy and full of energy!
As part of the summer running #GetFitWithChi we have put together a healthy 1 week- meal plan to keep you on track to maintaining a healthy diet, and that means no skipping meals or crazy calorie restrictions. So now you can say goodbye to yo-yoing and see the change in fuelling your body the healthy and right way! If you have a busy schedule and feel this may be difficult to follow, a Chi tip is also to pre-prepare everything in advance for the week 😉
We would love to know how this meal plan works for you, so post your photos or comments with #GetFitWithChi.
Meal 1 – Breakfast
Option 2: 50g Porridge Oats + Greek yoghurt + topping
Option 3: 1 slice of Whole meal bread toasted + spread some Chi coconut oil on the toast+ egg
*See more Breakfast recipes here *
- Handful of blueberries
- Half a chopped banana
- Sprinkle of chopped nuts or granola
- A small packet of The Giving Tree snacks
- 1 Tblspn Peanut Butter
Meal 2 – Lunch
Option 1: Salad + a little broth soup (avoid creamy salad dressings or creamy soups)
- Salad dressing (optional): Balsamic Vinegar or 1 Tbspn Olive oil, garlic, sea salt and see more here.
Option 2: salad + a piece of white meat or fish
Option 3: Sushi + a little broth soup
Snack options (choose 1)
- 1 raw fruit
- 1 packet of The GivingTree snacks
- 1 boiled egg
- handful of nuts
- Hummus or peanut butter & carrot/celery/cucumber sticks
- Half Avacado on 1 slice of whole meal bread topped with sea salt, pepper and smoked paprika/chilli flakes (optional)
- Chi Iced Lollies, see the recipe here
Meal 3 – Dinner
Option1: Jacket Potato
- 1 skinless chicken breast/beef or tuna steak/salmon
- Seasoned to taste (avoid cheese and cream)
- Mixed roasted vegetables coated with 1tbsp Chi Coconut Oil
- 1 small baked sweet potato
*Vegetarian – substitute meat with tofu, lentils, quorn or a large sweet potato*
Option 2: Savoury eggs
• 2 egg whites and 3 yolks from free range eggs
• A handful of chopped cherry tomatoes
• 1⁄2 chopped white onion
• 1 clove of garlic crushed
• 1 tbsp of Chi coconut oil
• A handful of spinach
- Sautee onion and coconut oil in a pan on a medium heat until translucent.
- Whisk the eggs in a bowl. Add the tomatoes, spinach and garlic, stir around with the onions.
- Add the egg mixture on top.
- Cook until the bottom of the omelette is bronzed, flip in half, cook for another 30 seconds and serve.
Desert (choose 1)
- Low fat yoghurt pot + add some Giving Tree freeze dried fruits
- Raw fruit
- 2 ginger nut biscuits
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!
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)
- Ice-lolly moulds take 1/3 cup of mixture
- 10 ice-lolly sticks needed
- Use vanilla beans rather than extracts
- 450 g mango flesh (2 large mangos)
- 1/2 vanilla bean, seeds scraped
- 1/4 lime, juiced
- 1 can (270 ml) Chi Coconut Milk
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.
Vegan, sugar-free magnum choco-blocks
What you need:
- 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:
- ½ cup Chi Raw Organic Coconut Oil
- ¼ cup cacao butter
- ½ cup cacao
- 3 tablespoons maple syrup
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.
Summer is on its way and we can now finally ditch the lunchtime hot soups or baguette for a nice chilled healthy salad At Chi, we love eating salads and can prove eating healthy can be easy, yet still remain exciting and delicious!
So if your wondering how we do this at Chi, here is the solution! We love to jazz up our salads with lots of fresh colour vegetables, fruit and super foods making it look like a fun, eye-catching rainbow bowl of goodness. Salads are a perfect meal for any summer diets or health kicks. There very nutritious, low in calories and makes the perfect lunch meal as they are not too heavy and will guarantee to keep you feeling full of energy. Not forgetting it helps to aid digestion, cleanse your body and will get you feeling beach body ready in no time. So you’ll feel fabulous for any summer holidays.
It sometimes may be the case that without a creamy dressing, it can taste dry and a little bit on the boring side. However, these dressings can end up making it as fattening as a burger and chips! We have put together some tantalising, mouth-watering HEALTHY salad dressings using our Chi products to get you ready for the summer!
Coconut Chia Salad Dressing
- 14 Ozs Chi Coconut Milk
- 1 Tbsp Chia Seeds
- 1 Tbsp Onion (minced)
- 1 Tbsp Lemon Juice
- 1 Spring Onions (finely chopped)
- 1 Tsp Basil Leaves (finely chopped)
- 1 Clove Garlic (Grated)
- 1/4 Tsp Dried Dillweed
- 1/2 Tsp Sea Salt
Coconut and Lime Salad Dressing
- 2 Tbsps Chi Coconut Milk
- 2 Tbsps Lime Juice
- 1 Tbsp Natural Yoghurt
- 1/2 Tsp Soy Sauce
- 1/2 Tsp Curry Sauce (Thai)
Soy Ginger Coconut Oil Salad Dressing
- 1 Tbsp Chi Coconut Oil
- 1 Tsp Soy Sauce
- 1/2 Tsp Honey
- 1/8 Tsp Ginger (Minced or grated)
- 1 dash Red Pepper flakes
Blood Orange Coconut Water Salad Dressing
- 1 Cup Chi Coconut Water
- 2 Blood Oranges
- 1 Garlic Clove (Finely Minced)
- 1/2 Tsp Whole grain mustard
- 1/4 Tsp Ground black pepper
- 1/2 Cup extra-virgin Olive Oil
Curry, Coconut, Ginger, Peanut Dressing
- 1 Tbsp Chi Coconut Oil (melted)
- 2 Garlic Cloves (finely chopped)
- 1 Tbsp Peanut Butter
- 1 Tbsp Hoisin Sauce
- 2 Tbsp Fresh Ginger(grated)
- 1 1/2 Tbsps Coconut Vinegar
- 1/2 Tsp Chilli Oil (optional)
Thai Sweet Chilli Dressing
- 1/2 cup sweet chilli sauce
- 1/4 cup Chi Coconut Milk
- 2 Tbsps Fish Sauce (or soy sauce)
- 2 Tbsps Lime Juice (1 fresh lime)
- 1 Tbsp Peanut butter
- 2 Cloves Garlic (grated)
- 2 Tbsps Ginger (grated)
As we all know it’s so important to drink water, particularly during a workout. But what should we drink during intense exercise? Its hard to find a drink that will keep you hydrated and give you the energy needed. In this article you will find a few suggestions of drinks that you could drink during your workout.
First we have to understand what our body needs.
When we sweat we loose a lot electrolytes. Here are the common electrolytes that we loose during working out:
– Sodium & Calcium
You must replace them by drinking a fluid that contains electrolytes. Water does not contain electrolytes.
Also we need carbs to refuel & give you energy and proteins helps to repair any damage.
What is the right amount to drink?
Doctors recommend to drink 8 ounces every 15 minutes during workout and to ‘drink to thirst’. But don’t drink too much because consuming a lot of fluid but not enough sodium can develop an hyponatremia condition. However this case is really rare most people don’t drink enough!
So what to drink?
For sure water is the easiest solution, it’s fine to consume it when it’s not an intense workout.But water doesn’t contain electrolytes.
Chi Raw Coconut Water suits an intense workout perfectly as it contains a high level of electrolytes and also it gives you the energy needed from its natural sugars.
If you prefer milk-type drinks, why not try our Dairy Free Chi Chocolate Coconut Milk.
After working out what to get?
Doctors recommend to have protein & carbs after workout. As we saw previously, protein repairs any muscle damage and carbs give you energy. So it’s time to make some delicious smoothies with Chi Coconut Milk!
What you need:
2 large handfuls of spinach roughly chopped
2 handfuls of blueberries
7 large strawberries chopped
1 cup of Chi coconut milk
Chi coconut water to thin if needed
1/2 cup Flax seed
Now you know what you have to drink, go workout!
The weekend is coming! Woohoo!
During the weekend you just want to enjoy your lazy morning with a nice brunch to share with your family or your friends. But you don’t know what to make? At Chi we have some tasty recipes to illuminate your morning.
For these brunch recipes we focused on egg omelette because there are so many benefits to eating eggs in the morning. A lot of studies showed that eating eggs help you to maintain a calorie deficit and lose weight. Not to mention they are really easy to make!
Sweet – Orange Coconut Omelette
Ingredients – Serves 1
3 large eggs
¼ cup Chi coconut milk
½ tsp orange zest
Pinch salt and black pepper
1 tbsp Chi coconut oil
- Add Chi coconut oil to a non-stick pan and heat over medium-high heat.
- Add eggs, orange zest, salt, pepper and coconut milk to a small mixing bowl and give this a good whisk, until slightly frothy.
- Pour that mixture into the preheated pan and swirl it around to spread your omelette evenly over the entire surface of the pan.
- Let the omelette settle for a few seconds then run a heat resistant rubber spatula around the edge to sort of break it down a little bit, then start swirling again.
- You want some of the uncooked eggs from the top to get under the omelette. Don’t be afraid to break it up a little bit.
- Repeat that process 2 or 3 times until the top really starts to set. Remove from heat and let your omelette sit for a few minutes until the top is completely (or almost completely) set. You can cover it if you want to speed things up a bit…
Delicately slide your omelette onto serving plate, (fold it in half while doing so if desired) and garnish with fresh (or dry, or toasted) unsweetened coconut shavings.
Savoury – Vegetable Omelette
• 2 egg whites and 3 yolks from free range eggs
• A handful of chopped cherry tomatoes
• 1⁄2 chopped white onion
• 1 clove of garlic crushed
• 1 tbsp of Chi coconut oil
• A handful of spinach
- Sautee onion and coconut oil in a pan on a medium heat until translucent.
- Whisk the eggs in a bowl. Add the tomatoes, spinach and garlic, stir around with the onions.
- Add the egg mixture on top.
- Cook until the bottom of the omelette is bronzed, flip in half, cook for another 30 seconds and serve.
And to have all the energy needed for your day, drink our organic raw coconut water!
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 email@example.com 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.
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. “
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. “
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!”
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.
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 firstname.lastname@example.org 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.
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
40g quinoa flakes
100 ml Chi Coconut Milk
1 banana, chopped
1 tsp cinamon
1 tsp almond butter
A handful of raspberries
1 tsp bee pollen
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
For the pancakes:
100g 0% fat cottage cheese
100g egg whites
30g banana good hemp protein
1 small banana
50g gluten free flour
2 tsp stevia
1 tsp Chi Coconut Oil, melted
A dash of Chi Coconut Water
For the topping (Quark Froyo):
½ tsp of stevia
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
1 tsp grated nutmeg
1 tsp cinnamon
1 tsp stevia
100g egg whites
2-3 pieces of wholemeal gluten free bread (preferably homemade)
1tsp Chi Coconut Oil
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
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
A healthy alternative to cranberry sauce, with no refined sugar added.
Author: Knead to Cook
8 cups of fresh cranberries
1/2 cup orange juice
1/4 cup of maple syrup
- 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
Crisp apples, dried cranberries, feta cheese, and hearty walnuts
come together in a fresh Autumn salad.
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
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
- 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
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
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
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.
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
- 1 tablespoon coconut oil
- 1 teaspoon tumeric
- 0.5 teaspoon ginger
- 200ml almond milk (or coconut milk)
- 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.
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
Why is Calcium important?
“Calcium is an essential nutrient as all living cells require calcium to remain viable; calcium is also required for a number of specific roles in the body.” (British Nutrition Foundation, 2005)
Not only is Calcium important for building and maintaining strong bones and teeth, but it also plays a role in muscle and nerve function, clotting blood and keeping your heart beating regularly. Calcium is the most abundant mineral in the body, with the majority of it being found in the bone.
The RDA of calcium for adults in the UK is 700 mg/day, and the NHS suggests that “you should be able to get all the calcium you need by eating a varied and balanced diet.”
Sources of calcium
Many of us have been brought up in a world where milk and dairy products have been marketed as the best source of calcium. Whilst this could be true, there are a number of other foods which provide a sufficient amount of calcium.
We love this chart from Mind Body Green outlining some of the best sources of plant based calcium, check it out!
We particularly like these meal inspirations…
Why not try a bowl of Nairn’s Gluten Free Muesli with Chi Coconut Milk for a calcium packed breakfast?
Or this awesome Kale Salad with Edamame Beans and Tahini for a nutritional lunch or dinner? (Recipe below)
3 -4 cups raw kale, finely chopped
1/2-1 apple, chopped
1/4 cup craisins (or more to taste)
1/4 cup toasted walnuts, coarsely chopped (optional)
1/4-1/2 cup carrot, grated (I chopped mine in the food processor)
1/2 cup celery, finely chopped (or sliced thin)
1/2 cup edamame beans (can also use garbanzo beans-optional)
1/4 cup mixed sprouts (of choice-optional-I used clover)
1/3 cup tahini (well stirred)
1/3 cup water (more or less depending on how thin you want your dressing)
1/4 cup fresh lemon juice (may add a little more to taste)
2 garlic cloves, minced
1/2-3/4 teaspoon sea salt
1 teaspoon honey (more or less to taste, may use other sweeteners)
1 Place all the chopped and grated veggies, nuts, and sprouts in a large bowl. Add the edamame beans and/or garbanzo beans, if using.
2 Place tahini, water(start with less water and add more to get to desired consistency), lemon juice, garlic, salt and honey in food processor or blender. Blend until smooth. This makes about 1 cup.
3 Add desired amount of dressing to salad and toss to mix.
Nairn’s Muesli Competition
To celebrate the launch of our 100% Natural Coconut Milk we have partnered with Nairn’s to bring you a delicious and nourishing breakfast. For your chance to get your hands on some brand new Chi 100% Natural Coconut Milk and Nairn’s Gluten Free Oat Muesli simply follow @Chicocowater on twitter and RT the competition post.
Terms and conditions:
To enter, you must follow @Chicocowater on Twitter and RT the competition post
The prize package consists of: 1 x Chi 100% Natural Coconut Milk and 1 x Nairn’s Gluten Free Oat Muesli
The competition is only open to UK residents
One winner will be selected at random
If the winner hasn’t responded within 48 hours another winner will be selected
Chi and Nairn’s take no responsibility for lost, delayed or damaged prizes
In events outside of the promoters (Chi and Nairn’s) control, they reserve the right to offer alternative prizes
The competition closes at 4pm on 23.10.14
Natural Coconut Milk
For those who love all things coconut, we are introducing CHI 100% Natural Coconut Milk this month.
With a creamy, coconutty taste, it is the perfect dairy free alternative to pour on cereal; mix into tea or simply serve on its own for a delicious drink. It is also a great ingredient for smoothies, and can be used as an alternative to cow’s milk in baking or desserts. Chi Coconut Milk is made by pressing fresh coconuts and contains only 100% natural ingredients.
Whether you are avoiding dairy, or simply love the taste, Chi Coconut Milk is made with high quality coconut cream and is naturally free from soya, gluten and lactose and suitable for vegans, vegetarians and coeliacs.
Coconut Milk is naturally high in ‘good fats’, and is made up of medium chain triglycerides, which are used up by the liver as energy, rather than stored as fat.
Highly nutritious and a source of protein, coconut milk is rich in fibre, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, potassium, calcium, iron, magnesium and phosphorous.
Coconut Milk is made up of medium chain triglycerides (MCTs) in particular, one called lauric acid. Lauric acid is converted in the body to monolaurin, a highly beneficial compound which is antiviral and antibacterial, which helps to maintain a healthy immune system.
We will be posting a competition and lots of amazing recipes with coconut milk soon. Stay tuned! 🙂
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.