with coconut oil!
We are all familiar with the multiple and highly beneficial ways in which coconut oil can be used; as a beauty product and as a healthy and delicious oil to cook with. A large range of beauty products can in fact be made at home using coconut oil as the primary ingredient and not much else. The result is a beauty product that is cheap, wholly organic and personalised to your own tastes. Here we reveal some of our favourite and innovative ways of using coconut oil in DIY recipes.
Coconut oil on its own has been a popular choice as an all round moisturiser. However regular users can sympathise with the effort that is required to apply coconut oil on, especially when it hardens in colder temperatures. The process is made more tedious by having to heat the coconut oil up before application. One solution is to therefore use coconut oil to make a moisturiser in a whipped or bar form:
Whipped coco-nutty body butter
You will need:
1/2 cup (preferably organic)
- Coconut oil (solid)
- Shea butter
- Cocoa butter
- Olive oil
- 1 teaspoon vitamin e oil
- 1/2 teaspoon of desired essential oils
- KitchenAid or electric mixer of some sort
Step 1: Heat up the cocoa butter, shea butter, coconut oil and olive oil until melted – preferably with a double boiler but if not a glass bowl over a pan of boiling water.
Step 2: Mix with a whisk and leave the mixture to cool in the fridge for one hour until firm
Step 3: Whip the mix on high speed (either in a KitchenAid or hand mixer) until the consistency is light and airy. Add essential oils and mix again.
Step 4: Empty the whipped mixture into a glass jar.
Note: A blender or food processor will not work on this oil recipe as it may warm the oil too much and prevent it from whipping up.
Sugar body scrub
Using the whipped recipe above, just add one cup of brown granulated sugar (or equal to the amount of coconut oil) to turn your whipped body butter into a luxurious body scrub! Use this scrub for all over the body, foot, hand… everywhere!
Coconut oil lotion bar
You will need:
- Mould – muffin tin
- 3/4 cup coconut oil
- 1/2 cup pure beeswax
- 1/2 cup shea butter
- 10-15 drops of essential oil
Step 1: Heat oil and beeswax in a saucepan on low heat
Step 2: Add in the essential oils once melted
Step 3: Pour mixture into mold / muffin tin
Step 4: Let it cool and store at room temperature
Note: If you fill a cake tin you can make enough
Avo-nana hair mask
Make use of your overripe fruit and veg to repair any summer damage that your hair has endured. Move over argon oil…
You will need:
- 1 ripe avocado
- 1 (over)ripe banana
- 2 tbsp coconut oil
Step 1: Put all ingredients into a mixing bowl and blend together until mixed
Step 2: Spread the mixture thoroughly over your hair and let it set for 20-30 minutes
Step 3: Rinse out with regular shampoo and conditioner
Tip: Add an egg yolk in the mixture if you want some extra protein
Note: If you have longer or thicker hair you may want to add extra coconut oil and s
Make the rinsing process somewhat easier by pressing the mixture through a sifter to remove any large chunks.
Coconut coffee scrub cubes
Here we have a slightly more enjoyable way of getting rid of cellulite, stretch marks and puffy faces in the morning.
You will need:
- 1/2 cup fresh coffee grounds
- 1/2 cup coconut oil
- Brown sugar for texture
- Muffin tin or ice cube tray
Step 1: Microwave the coconut oil so that it is of a liquid consistency and combine the coffee grounds into one mixture
Step 2: Divide the mixture into the tin / ice cube trays and then freeze
Step 3: One frozen they can be popped out and kept in the freezer if they are not to be used immediately. Once in room temperature they will soften.
Make a simple eye cream with just vitamin E oil and coconut oil. Why vitamin Vitamin E oil? Because of its anti ageing benefits reducing the appearance of fine lines and wrinkles. Antioxidant qualities also aid in fighting against everyday pollution that produces free radicals.
You will need:
- Vitamin E oil (either capsule or liquid)
- Coconut oil (solid)
- Small container
- Tooth pick or wooden skewer to mix
Step 1: Fill the small container with coconut oil (solid) and put it into the microwave for a couple of seconds until it starts to melt
Step 2: Poke a hole in the capsule and add to the melted coconut oil and stir the mixture together
Step 3: Keep the blend in the fridge so that it solidifies
Coconut oil shaving cream
Create your own affordable shaving cream free from any perfumes of preservatives! Coconut oil will help to prevent ingrown hairs, razor burns and general irritation when shaving.
You will need:
- 3 tbsp coconut oil
- 4 tbsp shea butter or aloe vera
- 2 tbsp almond oil
- 10-12 drops of your favourite essential oils / oil blend (peppermint is especially cooling)
Step 1: Mix the oils and shea butter together in a glass bowl and melt on low heat
Step 2: Add essential oils and then place the mix in the fridge to harden
Step 3: Whip with a mixer until the consistency is similar of to that of frosting
Here are some other beauty products that you can also make the list is endless! How about:
- Eye cream
- Lip balm
Here you can explore coconut oil some more, we love:
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.
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
Chi Coconut Oil acts as the perfect glaze to BBQ Veggies to give them some extra mouth-watering flavours!
- 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
Grilled Lemon-Lime Chicken
- 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
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!
- 3 Sweet Potatos
- 3 Tbspn Chi Coconut Oil (melted)
- Salt, Pepper
- Chili flakes/garlic (optional)
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!
- 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)
- Thread fruit on skewers and freeze for an hour or more.
- In the meantime, mix the Chi Organic Raw Coconut Water and juice
- Refrigerate (covered) until serving time.
- 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!
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!
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
- 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
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!
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 🙂
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.’
– 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
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.
Optional additions: raw cocoa nibs; goji berries; other nuts; banana chips; vanilla.
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!
Healthy Chocolate Recipes
It’s the nations favourite week, and we’re here to make you feel a little less guilty about indulging! National Chocolate Week (Oct 13th-19th 2014) is the UK’s biggest Chocolate celebration, culminating with The Chocolate Show, at Olympia London between the 17th and 19th Oct. Hundreds of events are expected to take place with the country’s top chocolatiers and chocolate companies, as well as hotels, bars and restaurants, all taking part. Although chocolate is generally considered unhealthy, many of you will know that chocolate in its rawest form, Cacao, is actually thought to be a superfood. Cacao has one of the highest sources of antioxidant flavanols and contains many vital vitamins and minerals. When combined with cacao butter and coconut oil, Cacao becomes raw chocolate. It is these ingredients that are used by many healthy chocolate brands, like Conscious Chocolate and Ombar , to create dairy-free, gluten-free and guilt-free chocolate. Another great thing about raw chocolate, is that it is SO easy to make at home! Why not give it a go with two of our favourite guilt-free chocolate recipes: Raw Salted Caramel Peanut Butter Truffles, and Healthy Homemade Nutella!? Enjoy! 🙂
Raw Salted Caramel Peanut Butter Truffles
Made using raw chocolate, these Peanut Butter Salted Caramel Truffles are crunchy on the outside, and perfectly creamy and salty-sweet on the inside. Author: Minimalist Baker (Please note: we have altered the recipe to include raw cacao) Vegan, Gluten Free Serves: 20 INGREDIENTS
- 240g Medjool dates, pitted
- 2.5 Tbsp melted coconut oil – divided
- 3/4 tsp sea salt
- 60g natural salted peanut butter (creamy is best, but crunchy works, too)
- 80g raw cacao butter
- 4 tbsp raw cacao powder
- 2 tbsp maple syrup or agave syrup
METHOD 1. If your dates aren’t sticky and super moist when squeezed, soak in hot water for 10-15 minutes to soften. Then drain thoroughly and pit. Otherwise, just pit and add to food processor. 2. Add 1 TBSP melted coconut oil and mix. If it’s not quite combining, drizzle in warm water a little at a time – 1 tsp – scraping down sides as needed, and mix until a rough paste or ball forms. If you add too much water it will be difficult to handle them later as they won’t freeze up well. 3. Lastly, add 3/4 tsp sea salt and mix once more to incorporate. Taste and adjust saltiness level if desired. 4. Freeze for 30 minutes or until no longer warm and pliable enough to scoop into balls. 5. Using a small melon baller or a Tablespoon and finger, scoop out small balls and place on a parchment-lined baking sheet and freeze for another 20-30 minutes to set. 6. Add peanut butter and 1/2 TBSP coconut oil to a small mixing bowl and microwave to melt (or heat in a small saucepan). 7. Remove truffles from freezer and drizzle with warmed peanut butter. Freeze again for another 30 minutes, or until the peanut butter has formed a semi-firm “shell.” 8. Prepare the raw chocolate by melting 80g cacao butter in a bowl over a pan of water on a low heat. Once melted add 4 tbsp cacao powder and the sweetener (maple syrup or agave) to taste and mix well with a metal whisk. Remove from heat and add the remaining 1 tbsp coconut oil. 9. Remove truffles from freezer and, using a fork, scoop truffles up and quickly immerse in chocolate, using a small spoon to drizzle chocolate evenly on top. Then gently shake off excess chocolate and place back on parchment-lined baking sheet. 10. Top with a small sprinkle of sea salt (optional), and repeat until all truffles are coated. 11. Place back in freezer or fridge to set – about 30 minutes. Serve straight from the freezer or fridge. Let set out for 15-20 minutes to soften. Store in a freezer-safe container in the fridge or freezer to keep fresh. Makes about 20 truffles.
Healthy Homemade Nutella
Nutella is one of the most popular spreads in the world. It’s gorgeously smooth texture, and chocolatey/nutty flavour make it almost addictive! Sadly, the ingredients are somewhat less desirable however. With the first ingredient being sugar, and the second palm oil, there is plenty to feel guilty about when consuming Nutella. Luckily, we found plenty of healthy alternatives! Now you can create your own, without feeling the guilt: Author: Anne Marie Vegan, Gluten Free Makes: Approx. 340g INGREDIENTS
- 135g hazelnuts
- 30g cocoa/raw cacao powder
- 2 tbs. melted coconut oil
- 75ml pure maple syrup
- 2 tsp. real vanilla extract
- 1-4 tsp. water
METHOD 1. Preheat the oven to 180°/Gas Mark 4 2. Roast the hazelnuts for 10 minutes. Cool the hazelnuts and remove the skins. You can do this by pressing on them with your hand, using a rolling motion. If the skins are stubborn, submerge the nuts in water and then peel them. As the skins come off, place each hazelnut in a food processor 3. Process the hazelnuts in a food processor for about a minute, until it has a fine crumb texture 4. Add the cocoa powder, coconut oil, maple syrup, vanilla extract, and one teaspoon of water. Process to combine the ingredients. If it’s too thick, add water one teaspoon at a time until the desired consistency is reached 5. Store in an airtight container in the refrigerator. This will keep for several weeks.
Happy National Chocolate Week!
Looking for an easy and healthy dinner recipe? You must try this Tofu Salad using our raw and organic Coconut Oil.
Here is the recipe:
1 tbsp Chi Coconut Oil
1/2 package extra-firm tofu, drained and diced
1 large courgette, sliced
2 handfuls mixed salad
1/2 cucumber, sliced
20 cherry tomatoes
1 avocado, sliced
1 tsp pumpkin seeds
1 tsp sunflower seeds
1 tsp hemp seeds
Sea salt & pepper
1. Heat the Chi Coconut Oil on a medium-high heat in the pan for 5 minutos;
2. Add the tofu and the courgette to the pan and season with sea salt & pepper. Cook for 20 minutes;
3. In the meantime make a salad with the remaining ingredientes;
4. Mix the tofu and courgette with the salad and enjoy!
Who says we can’t enjoy porridge in the summer? We are in love with this quinoa porridge with Chi Coconut Oil, which is full of amazing wholefoods.
Quinoa is one of the best foods to incorporate into your diet because it’s a plant-based protein and it’s gluten free.
Check out the recipe for this wonderful breakfast below.
30g quinoa flakes
100 ml almond milk
1 banana, chopped
1 tsp cinamon
1 tsp Chi Coconut Oil
1 tsp chia seeds
1 tsp sunflower seeds
1 tsp goji berries
1. Place the quinoa with the banana, lemon zest and ½ tsp cinnamon in water and bring to the boil
2. Once thickened, take off the heat and pour the porridge into a bowl
3. Add Chi Coconut Oil, the fig and sprinkle chia seeds, sunflower seeds, goji berries, walnuts and the remaining cinnamon
4. Add almond milk and enjoy!