How To Make Your Own
Coconut Lip Scrub At Home!

Sugar may not be good for you, but when it comes to summertime exfoliating it’s a must—especially for your lips. Starting a lip care regime will keep your pout fresh and kissable as you enter the cooler months, and the good news is that it’s as easy (and sweet) as pie to do.

  • Brown Sugar = Exfoliator
  • Organic Honey = Natural Healing Properties (Antiseptic)
  • Organic Coconut Oil = Nourishing/Moisturising

By exfoliating with a natural scrub, you’ll slough off that top layer of skin often left dry from the sun, exposing a new soft lip that allows for better penetration of hydrating products (like lip balm) and makes your favourite lipsticks go on smoother and last longer.

Ingredients:

  • 1 tbsp Organic Virgin Coconut Oil
  • 2 tbsp of Brown Sugar
  • 1 tbsp of Organic Honey
  • Small glass container with lid (to store your lip scrub)
  • Bowl & spoon to mix the ingredients

Step 1: Making The Base

In your bowl, combine 1 tablespoon of coconut oil with 1 tablespoon of honey. Mix until you are left with a rich, thick, and SMOOTH consistency.

Step 2: Creating The Sugar Base

Add two firmly packed tablespoons of brown sugar to your base and mix until it is completely integrated and coated, forming a paste. Adjust the sugar-to-base ratio to achieve your desired scrub consistency.

Step 3: Storing Your Natural Lip Scrub

Transfer your delicious lip scrub into your glass container with lid. Make sure to label the jar and add the date so you can keep track of how long you’ve had it. And consider making it in small batches because homemade cosmetics lack the preservatives and don’t last as long. This lip scrub should last for approximately two weeks if you keep it refrigerated.

Step 4: Using The Lip Scrub

Before each use, let the scrub sit out and adjust to room temperature to soften up before applying to your pout. Using a generous amount, apply the scrub to your lips in a circular motion. Let it sit for 1-2 minutes and then remove with a warm washcloth.  Apply Honest Organic Lip Balm or your favourite moisturising lip treatment after each use to maximise the results of your freshly scrubbed lips.

 

Chi
Brownies

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.

Chi Brownie

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@chicoconutwater

 

Ingredient

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

Method

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

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Ingredients

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

Method

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.

 

oil

 Buy Chi  organic coconut oil, cold pressed for £9.44

Rhitrition’s Clean
Porridge

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

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

  Green Porridge

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barley grass

oats

chia seeds

Chi coconut milk

peanut butter

ginger

Cacao Porridge 

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oats

Chi coconut milk

cacao nibs

protein powder

 Protein Porridge

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Chi Coconut milk

protein powder

Chia Seed Porridge

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oats

Chi coconut oil

barley grass

chia seeds

 Almond Porridge

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protein powder

oats

almond milk

Chi coconut oil

chia seeds

 Peanut Butter Porridge

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oats

chia seeds

peanut butter

Chi coconut milk 

 Chocolate Porridge

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cacao

Chi chocolate coconut milk

oats

chia seeds  

 Coco Porridge

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Chi coconut milk

chia seeds

coyo yogurt 

Chi Coconut
Porridge

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

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

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

 

Chi Chocolate Porridge 

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

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

Honey Coco porridge 

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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

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

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

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

Enjoy!

What are
Superfoods?

The last few years, we’ve seen a lot of foods labeled ‘superfoods’, but what are superfoods? There is no legal or medical definition. It’s generally accepted that superfoods contain high levels of much-needed vitamins, antioxidants and minerals. Eating them may  help prevent diseases  and they make you healthier and aid weight loss too.

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Here is your 10 best superfoods:

 

1. ACAI

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The acai berry contains antioxidants, substances that fight harmful molecules, known as one of the few fruits with oleic acid—the same heart-healthy fat in olive oil.

2. ALMOND

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Almonds are rich in monounsaturated fats; much research now links this type of fat with a reduced risk of heart disease. These nuts are one of the richest sources of vitamin E, which help to protect against UV light damage and Alzheimer’s disease.

3. CACAO

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Who’d have thought?! Raw chocolate contains many important vitamins and minerals including:

  • Magnesium, and other essential minerals including calcium, sulfur, zinc, iron, copper, potassium, and manganese
  • Polyphenols called flavonoids, with antioxidant properties
  • Vitamins: B1, B2, B3, B5, B9, E
  • Essential heart-healthy fat: oleic acid a monounsaturated fat
  • Protein
  • Fibre

4. GREEN TEA

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Green tea contains B vitamins, folate (naturally occurring folic acid), manganese, potassium, magnesium, caffeine and other antioxidants, notably catechins.
5. COCONUT
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Coconut contains properties that can prevent, or even cure, a wide range of ailments from heart disease to Alzheimer’s. Especially coconut oil which has so many benefits such as:
  • Protects against heart disease by increasing good cholesterol and lowering the ratio of bad and good cholesterol.
  • Helps treat malnutrition because it is easy to digest and absorb.
  • Kills disease-causing bacteria, fungi, yeasts and viruses because of the antimicrobial effects of its fatty acids.
  • Helps diabetics by slowing sugar release into the bloodstream.
  • Prevents strokes and brain disorders such as Alzheimer’s and Parkinson’s.
  • Boosts metabolism and increases energy because it is more likely to be burned as fuel than stored as body fat.

Our raw coconut water  is also rich in antioxidants and nutrients too.

6. SALMON

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Salmon is a superfood because it’s high in omega-3 fatty acids, a type of fat that seems to decrease the risk of heart disease. 

7. KALE

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 The health benefits of kale go well beyond providing a truckload of vitamins and minerals; this superfood is packed with phytonutrients such as glucosinolates and flavonoids as well. Thanks to its broad nutritional profile, kale is thought to help fight cardiovascular disease, asthma, and rheumatoid arthritis; to prevent several types of cancer and pre-mature aging of the skin; and to promote the health of the urinary tract.


8. QUINOA


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Often referred to as the supergrain, quinoa is high in fibre and high-quality protein. In fact, it contains more protein than any other grain while also packing in iron and potassium.

9. LENTIL

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Lentils are rich in complex carbohydrates, a nutrient that boosts the metabolism and helps the body to burn fat. They are an excellent source of fibre, which can help reduce cholesterol levels. Lentils are also an outstanding source of folate and magnesium.

10. GREEK YOGURT

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Yogurt is actually cultured milk that is thickened by healthy bacteria. Lactic acid is produced and this process thickens the yogurt and creates the tart flavour. It can help to maintain a healthy digestive tract, as well as reduce high blood pressure and promote a healthy heart.

 

Quiche
party?

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

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

 

Mushroom, Spinach and Feta

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Ingredients

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

Method

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

* Optional ingredient

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

Tomato Basil  Quiche 

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INGREDIENTS

 Healthy crust

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

Filling

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

Method

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

 

Mexican Quiche 

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INGREDIENTS

Filling

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

Method

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

 

Tuna & Leek quiche 

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 Ingredients

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

 Method

 

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

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

BON APPETIT EVERYONE! 

The perfect healthy
summer BBQ

When it comes to summer, it is all about spending time outside in the gorgeous sunshine, with a few drinks, and yummy BBQ food. At Chi HQ we absolutely love a BBQ and believe this food festive time does not need to be unhealthy. We believe you can still indulge in delicious foods, but the healthy way, which won’t leave you feeling guilty the next day! Instead of the sticky sugary marinades or the unhealthy creamy dressings used to cake your meats and salads, why not try these healthy alternatives that will help you keep up your healthy momentum, but still keeping a d-e-licious tastes and flavours in your BBQ. Here is a small guide on how to create a healthy BBQ this summer.

STEP 1: VEGGIES

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Chi Coconut Oil acts as the perfect glaze to BBQ Veggies to give them some extra mouth-watering flavours!

Ingredients

  • Chop up a range of assorted vegetables – peppers, courgette, mushroom, carrots etc
  • 2 Tsp Chi Coconut Oil (melted)
  • 1 Tspn salt and cracked black pepper
  • 1 Tblsp fresh garlic, minced

Mix and toss all ingredients in a large bowl, place on skewers and grill on the BBQ

 STEP 2: MEAT (optional) MARINADE
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Grilled Lemon-Lime Chicken

Ingredients

  • 8 boneless, chicken breasts
  • 1/2 cup Chi Coconut oil, melted
  • 1/4-cup fresh lemon juice
  • 1/4-cup fresh lime juice
  • 1 teaspoon lemon peel
  • 1-teaspoon lime peel
  • 2 tablespoons coriander leaves, chopped
  • 1/2-teaspoon salt
  • 1/2-teaspoon pepper

Method

In a large zip-top plastic bag, combine all ingredients except for chicken. Mix well and add chicken, then refrigerate for at least 3 hours, turning occasionally. Remove the chicken from the marinade and place on hot grill. Grill 5 to 6 minutes on each side, turning only once. Garnish with lemon and lime wedges and coriander.

STEP 3: BAKED SWEET POTATO

This is the perfect extra side to have with your vegetables, meats or salad. It is filling, healthy and a great substitute for a regular potato!

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Ingredients

  • 3 Sweet Potatos
  • 3 Tbspn Chi Coconut Oil (melted)
  • Salt, Pepper
  • Chili flakes/garlic (optional)

Method

Simply chop up a sweet potato into chunky chips shapes or into 2 halves, coat with melted Chi Coconut Oil onto the potato and sprinkle rock salt, pepper and chili flakes. The sweet and spicy combo is yummy!

STEP 4: DRINKS – SUMMER COCONUT PUNCH

What is a BBQ without a fruity drink to flush it all down? We love to add our Chi Coconut Waters into our fruit punch to fill it up with flavours, and keep it super quench-thirsting!

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Ingredients

  • 1 1/2 cups chopped fresh fruit
  • 8 skewers
  • 1 (17.5 ounce) container Chi Organic Raw  Coconut Water
  • 1 cup pineapple or orange juice
  • 1 Champagne bottle (optional)

Method

  1.  Thread fruit on skewers and freeze for an hour or more.
  2. In the meantime, mix the Chi Organic Raw Coconut Water and juice
  3.  Refrigerate (covered) until serving time.
  4. To serve, fill glasses about 2/3 full with coconut mixture, add a skewer and top with champagne (optional).

 

Or just drink Chi  Organic Raw Coconut Water as it is!

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STEP 5: DESSERT – COCONUT & CHIA SEED PUD

We cannot have a BBQ without a sweet pudding to finish it off. A cold, light dessert is always the best way to end the food fiesta! Here is a easy-to make, healthyISH dessert to try! Sweet and simple always does the job!Coconut-Chia-Seed-Pudding-9

Ingredients (Serves 2)

  • 1/4 cup shredded unsweetened coconut
  • 1/4 cup chia seeds
  • 3/4 cup full fat coconut milk
  • 1/2 cup Chi Organic Raw Coconut Water
  • 1 tsp pure vanilla extract
  • 1/4 tsp Himalayan salt
  • 1/2 cup fresh raspberries

Instructions

  • In a small bowl or half pint Mason type glass jar, add coconut, chia seeds, coconut milk, Chi Organic Raw Coconut Water, vanilla and salt and mix until very well combined.
  • Place in the refrigerator and allow to rest for at least 2 hours
  • Serve with fresh raspberries or other fruit of your choice

 

Enjoy your weekend and the promo that we have at Planet Organic & Whole Foods and on Ocado.com!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Healthy meal
plan #GetFitWithChi

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 1:  50g Porridge Oats + 50ml Chi Coconut Milk or Chi Chocolate Coconut Milk +Topping

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 *

 

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Toppings (optional)

  • 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

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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

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 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*

 

roasted veg sweet potato

Option 2: Savoury eggs 

Ingredients

• 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

Method

  • 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)

 

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Coconut Ice lollies to keep
you cool this summer

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

Mango and Coconut Ice-lollies (makes 10)

Recipe Note:

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

Ingredients:

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

Method

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

Mango-Coconut lollies

http://www.yummly.co.uk

 

Vegan, sugar-free magnum choco-blocks 

What you need:

  •  Blender
  • Saucepan
  • 8 Ice cream moulds

Ingredients (makes 8):

For the ice cream:

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

For the chocolate:

Method

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

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

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

To make the magnum…

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

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

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

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

magnum

@the macadames

HEALTHY Coconut
salad dressings

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!

 

Rainbow Salad

Photo: Pinterest Mywifemakes.com

 

Coconut Chia Salad Dressing

Ingredients

  • 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

Ingredients

  • 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

Ingredients

  • 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

Ingredients

  • 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

Ingredients

  • 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 

Ingredients

  • 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)

Chi Coconut Oil

100% Organic Virgin Chi Coconut Oil

Chi Coconut Milk

100% Natural Chi Coconut Milk

Coconut water

100% Pure Chi Coconut Water

Lovely Brunch
Recipes

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

omelette

@thehealthyfoodie

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

Method

  • 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

 

omelette1

Madeline Shaw

Ingredients

• 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

 

Method

  • 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!

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Reach for
Raw

Have you ever tried Chi raw coconut water? Not yet?! You’re missing something special! After reading this article you will be running to the store to try some.

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What makes Chi raw coconut water different to other coconut waters?

Firstly, with Chi raw coconut water you will get real coconut water. Noting added. Nothing taken away.  So it means both the taste and nutritional content are unchanged. How we do that? Unlike other coconut waters that are heat pasteurised, our raw coconut is unheated. We use HPP ( High pressure processing) technology – a process that keeps the fresh attributes of the coconut water.

In addition, Chi raw coconut water is organic. Perfect, isn’t it?!

What are the benefits of drinking raw coconut water?

Many researchers have shown raw coconut water to be healthy for you.

Here are some benefits:

-Aids in weight loss

-Facilitate digestion

-Boost hydration

-Reduce blood pressure

-Rich in nutrients

And you can consume coconut water as much as you want.

What does it taste like?

We only use hand-picked young Nam-Hom coconuts – the tastiest variety of coconut in the world. What is remarkable about this variety of exotic coconut? They produce sweeter water.

Is yours pink?

Don’t worry,  it is just a natural occurrance and is due to active anti-oxidants found within coconut water. It is even a good sign that means that the level of antioxidants is high. As you know, antioxidants help to maintain good health and reduce the risk of heart disease, cancer, Parkinson’s and Alzheimer’s.

So what are you waiting for? Go start drinking Chi raw coconut water…

And don’t forget you have just few days left to WIN A NUTRIBULLET AND A CASE OF CHI RAW ORGANIC COCONUT WATER.

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How to enter ?

It is really easy, all you need to do:

  1.  Like our Facebook page, follow us on Instagram and follow us on twitter
  2.  Repost Chi’s prize  on Facebook, Instagram and twitter

The competition will be running from the 1st of April to the 29th of April  4pm , so good luck everyone!

Here are our links:

Facebook:https: www.facebook.com/chibrands

Twitter: @chicocowater 

Instagram: @chicoconutwater

Chi’prize T&Cs: Correct entries will be submitted into our prize draw, and a winner selected at random. The winner will be contacted via twitter or Facebook, and must respond within 48 hours to receive their prize; otherwise a new winner will be selected. Open to UK residents only.

Chi’s iced
espresso

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!

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@chicocowater

 

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Chi Espresso Coconut Milk & Chi Chocolate Coconut Milk

 

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

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

1. Deliciously Ella’s Mango and cashew smoothie. 

Ingredients (Serves 2)

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

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

blogsmoothie1

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

Ingredients (Serves 1)

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

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

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3. The smoothie lover’s natural protein smoothie.

Ingredients (Serves 1)

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

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

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4. Hemsley Hemsley’s ‘thanksgiving’ smoothie.

Ingredients (Serves 1)

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

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5. Running with spoon’s chocolate smoothie.

Ingredients (serves 1)

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

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

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… 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  🙂 

 

 

 

 

 

 

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

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

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

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@mariopresi

INGREDIENTS:

– 2 tbsp Chi Coconut Oil

– 2 tbsp Chi Coconut water

– 1 cup packed pitted Medjol dates

– 1 1/2 lightly toasted jumbo organic Oats

– 1 cup raw whole almonds

– 1/4 cup honey

– 1/4 cup Organic crunchy peanut butter

– 1/2 cup organic dried cranberries
METHOD:

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

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

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

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

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

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

NOTES

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

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

Recipe by Chefonabike www.chefonabike.me

For more wonderful recipes click here to visit our Pintrest!

 

Halloween
Recipes

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

Halloween Granola by Liftus Fitness

Ingredients:

2 cups of rolled oats

Handful chopped hazel nuts

Handful of chopped macadamian nuts

Handful of blanched almonds

Handful of pumpkin seeds

2 tsp Chi Coconut Oil

2 tsp pumpkin spice or treacle

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

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Pumpkin Soup by Liftus Fitness

Ingredients:

4 tbsp Chi Coconut Oil

2 onions, finely chopped

1kg pumpkins peeled, deseeded and chopped into chunks

700ml vegetable stock

142ml natural yogurt

4 slices wholemeal seeded bread

Handful pumpkin seeds for topping

Method:

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

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

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Happy Halloween everyone! 🙂 

Mushroom salad with
Coconut Oil

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

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Here is the recipe:

Ingredientes:

1 tbsp Chi Coconut Oil

1 punnet mushrooms

4 hanfull spinash

1 cup of sprouts

10 cherry tomatos

1/2 avocado

Juice of 1/2 lemon

1 tsp tamari

Sea salt & pepper

Instructions:

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

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

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

4. Mix the mashrooms with the salad and enjoy!

 

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

Healthy desserts using
Coconut Oil

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

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Raw Chocolate Mousse:

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

1 avocado

1 tbsp raw cacao powder

1 tsp Chi Coconut Oil

1 tsp raw honey

Dash of homemade almond milk

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

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Vegan Pancakes:

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

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

 

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Healthy ‘Reese’ Chocolate-Nut Butter

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

Recipe:

120ml melted Chi Coconut Oil

3 tbsp agave/maple syrup

60g raw cacao powder

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

Method:

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

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

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

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

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

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

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

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

Coconut oil
during pregnancy

With the news that Prince William and Kate are expecting their second child all over the news today it got us thinking about how important pregnancy health is and how many other expectant mums there must be out there!

We often talk about how good coconut oil is for everyone in all walks of life, but what you might not know is how many uses there are for coconut oil during pregnancy.

Fat intake during pregnancy is a hot topic but it is important to recognise that there are different types of fat. Coconut oil is a saturated fat that is made up of medium-chain triglycerides, which are essential in helping to preserve a healthy immune system.

Here’s how coconut oil might help:

  • It is a great source of lauric acid, in fact it is the second best after breast milk. Lauric acid helps to strengthen your and your baby’s body during pregnancy. Once the baby is born try drinking a small amount each day to keep on passing it through your breast milk
  • You can use it instead of butter. If you are worried about your dairy in take during pregnancy then simply use coconut oil as a replacement by spreading it in toast or add it to baking
  • It’s great at soothing a sore tummy, so if you are struggling with morning sickness try stirring a tea spoon full into hot water with some fresh ginger
  • It doesn’t just have to be used internally, try rubbing it into your stomach to avoid stretch marks or into sore feet to help soothe the aches
  • If you have noticed dry hair and a dry scalp during pregnancy then try rubbing a small amount of oil into your hair and scalp
  • Coconut oil during pregnancy can also help with flagging energy levels due to the medium-chain fatty acids

For more information on Chi Coconut Oil check out our recent blog post all about the Lowdown on Coconut Oil.

If you would like to read more on coconut oil during pregnancy check out this blog post from American blogger Modern Mom .

Blueberry Quinoa
Muffins

Can I eat muffins and still keep healthy? Yes, you can! Check out this delicious and super healthy recipe for Blueberry Quinoa Muffins using Chi Coconut Oil and lots of amazing ingredients.

Ingredients:

1-2 tsp of Chi Coconut Oil

2 cups quinoa

75-100 ml almond milk

1 cup almond or coconut flour

1/2 cup oats

1/2 tbsp stevia

1 1/2 tsp baking powder

1 tsp salt

2 tbsp chia seeds

1 egg

1 tsp vanilla extract

3/4 cup fresh blueberries

1/2 banana (optional)

1 tbsp almond flakes (optional)

Instructions:

  1. Soak two cups of quinoa overnight or cook in boiled water for 10 minutes until soft;
  2. Add all the dry ingredients into a bowl and blend – hand blender recommended;
  3. Then combine wet ingredients and blend again – make sure to melt coconut oil first for 20 seconds in microwave
  4. Then fold in the blueberries
  5. Sprinkle some almond flakes on top (optional)
  6. Bake the muffins for approximately 25-30 minutes on around 170-200c

Serve either hot or cold.

Recipe created by Liftus Fitness.

Coconut Oil
Pink Smoothie

Good morning everyone!

Have you tried using Chi Coconut Oil in your morning smoothie?

According to Kimberly Snyder, New York Times bestselling author and the go-to nutritionist for many of the entertainment industries top celebrities, Coconut Oil:

1. digests most easily of all fats, requires little or no liver energy or bile to be digested;

2. it’s converted into energy much more rapidly than other types of oil, providing more efficient fuel;

3. it brings with it a whole host of other body and beauty benefits — namely that it’s anti-fungal, anti-parasitic, beneficial for the immune system and so much more.

Today we made this wonderful pink smoothie full of macronutrients, the fuel that gives you energy for a busy day:

Good Fat: Chi Coconut Oil

Plant based protein: almond milk, quinoa flakes and chia seeds

Good Carbs: quinoa flakes, banana and raspberries

Plus lots of vitamins and minerals!

Here is the recipe for our Coconut Oil Pink Smoothie:

Ingredients:

1 cup almond milk

1 banana

1 cup raspberries

2 tbsp quinoa flakes

1 tbsp Chi Coconut Oil

1 tbsp chia seeds

1 tsp bee pollen

2 rose buttons

Instructions:

Blend the almond milk, banana, raspberries, quinoa flakes, coconut oil and chia seeds. Serve in a glass and top with bee pollen and rose buttons.

Hope you enjoy!

Coconut Oil uses for
all the family

As most users of coconut oil already know, it is an incredibly versatile thing.  Whether you are using it to fry vegetables, spread on toast in the morning or using it as a moisturiser, coconut oil is a store cupboard essential.

Its versatility means that everyone in the family can find a use for coconut oil.  Here’s our list of top ten ways to use coconut oil for all of the family:

1. Soothing skin. Coconut oil can be used to relieve sore skin including dryness, eczema and nappy rash
2. As a deep hair conditioner. Put coconut oil in your child’s hair overnight or for an hour during the day and then rinse out thoroughly with water to keep hair soft and moisturised
3. Have it with chocolate – what child could resist? Mix the oil with dark chocolate and coconut milk to make delicious truffles. We love this recipe
4. Have it at breakfast. Stir it into porridge or spread it on toast for a healthier start to the day
5. Use it when pregnant. You can rub coconut oil directly on to skin to help prevent stretch marks
6. Use it as a natural after sun during the warmer months
7. To relieve itching. Spent the day outside and have been attacked by mosquitos? Rub a small amount of coconut oil on the affected area to soothe irritated skin
8. To help an upset stomach. Mix a teaspoon of coconut oil with ginger in hot water to help alleviate nausea
9. Rub on a baby’s skin as a natural baby rub
10. To control unruly hair. Rub a pea sized amount into your palms and then smooth over the hair

Want to know more about Chi Organic Coconut Oil? Then have a look here

Looking for some coconut oil recipes? Then check out our previous blog