beer gardens in London
To all Londoners out there – and those who are in London over the summer -, you better listen up! Summer is (finally) getting closer and this means that you should go outside as much as possible, enjoy the sun, so basically get tanned and meeting up with your friends for a fresh drink. As London is a really big town with plenty of different places to grab a drink, we would like to present you our personal selection of 8 amazing beer gardens and rooftop bars.
1) Netil 360
The perfect place to be on a warm summer evening, watching the sun slowly going down over the London skyline with some electro-pop beats playing in the background. Can you wish for anything else?
2) Earl of Essex
This beer garden is basically the back garden of a craft beer pub and besides serving of course really good beer, you can also get some high quality ciders there. You can enjoy your drink in a really cozy atmosphere with picnic tables and surrounded by some ivy tendrils climbing up the brick walls.
3) Queen of Hoxton
This rooftop bar located in the heart of Camden is a real hippie adventure. Artistically coloured chairs and picnic tables stand next to pink and yellow flowerpots. To sum up, a happy hippie paradise and if you have a look at their events, you can even find some open-air cinema sessions organised on the rooftop.
4) Grand Union Brixton
You should totally check out this beer garden if you feel like going on a holiday just for one evening. In this bar you can sit in a beach cabana à la Ibiza while listening to some acoustic live music.
5) Dalston Roof Park
This rooftop bar is not only perfect to chill and drink with your fellows, but also the place to be for special events just as amazing rooftop gigs that you can check out before going there.
6) Garden Gate
Have you already been to Hampstead Heath? If you feel like being surrounded by nature and only nature after living day by day the urban London life, this area should definitely be on your “To-Go” list. You will feel las if you were in a completely new setting, far away from London, and at the same time it’s a really good spot for an amazing view over London. AND you can grab a cold beer at The Garden Gate – we just introduced you to the perfect plan for a day trip, right?
7) Frank’s Cafe
Probably one of the biggest rooftop bars so far. And for all those who didn’t know: Peckham is one of the best places to go out in London! Some recent surveys even made Peckham to one of the areas in which many Londoners would like to live. So let’s start by at least grabbing a beer or a cocktail at Frank’s Café!
With the excitement of the Rio Olympics now a distant dream, we now reflect and put a spotlight on Brazil’s tropical and hearty cuisine. The idea of Brazil conjures up the dreamy picture of palm trees, sandy beaches and nothing other than coconuts! And so when visiting Rio, it is difficult to ignore the abundance of fresh coconuts, whether sunbathing on Ipanema beach or being a tourist high up at Christ the Redeemer. No wonder coconuts in all its forms feature in some of Brazil’s most iconic traditional dishes and drinks!
The coconut palm in Sanskrit is known as kappa vrisksha, translated as: ‘tree which gives all that is necessary for living‘. This is somewhat true in the fact that almost all parts of the coconut can be used in one way or another; the water, milk, flesh, sugar, oil and even the husks and leaves!
The extent of coconut’s multi use is seen in these pictures below!
Coconut shells can be used primarily as bowls, or even for wood furniture.
Coconuts are known for their high nutritional content; rich in fibre, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. The fat in coconuts are considered ‘good’ fats in the form of medium chain saturated fatty acids (MCFAs). Focusing on one fatty acid in particular, lauric acid, it is converted in the body into a highly beneficial compound called monolaurin – an antiviral and antibacterial compound that destroys a variety of disease causing organisms. Therefore the consumption of coconut in its many forms: coconut oil, coconut water, coconut milk or even coconut flour, is therefore incredibly beneficial for ones health and in fighting infections and viruses.
Coconut based products are especially popular with health enthusiasts, vegans and those that are lactose intolerant as coconut milk in particular is lactose free. Coconut milk is therefore a widely used as a milk substitute and diary alternative in baking.
Without further ado, we explore some Brazilian coconut recipes, some traditional and some with a modern twist!
Beijinho de Coco a.k.a Coconut Kisses
Balls of sweet goodness!
- Sweetened condensed milk x1 can
- Sweetened desiccated coconut 1/4 cup
- Butter 1 tbsp
- Desiccated coconut for decoration
- Whole cloves for decorating
Step 1: Bring milk and butter to a simmer in a saucepan over medium-low heat. Continue to cook, stirring often, until the milk has reduced to half and thickened, about 20 minutes. Remove from heat, stir in the 1/4 cup coconut, and allow to cool a bit before pouring into a buttered bowl. Chill in the refrigerator until cold, about 2 hours.
Step 2: With buttered or oiled hands, form milk mixture into tablespoon-sized balls, and roll in coconut flakes. Stick a clove into each beijinho as decoration.
Baked desert made of egg yolks, sugar and ground coconut flakes
A favourite from the region of Bahia quindim is a glossy yellow sweet made with nothing more than eggs, sugar and coconut (with butter a common addition). Baked in cupcake-sized moulds, or large if you wish, the bottom is toasted and golden, dense with grated coconut, while the top is a smooth, firm custard that sticks pleasingly to the roof of the mouth.
- White sugar x1 cup
- Shredded coconut x1 cup
- Softened butter 1 tbsp
- Egg yolk x5
- Egg white x1
Step 1: Preheat an oven to 350 degrees F (175 degrees C)
Step 2: Mix the sugar, coconut, and butter in a bowl. Stir in the egg yolks and the egg white; beat until well combined. Pour the mixture into a 9 inch pie plate. Place the pie plate in a large roasting pan. Pour enough boiling water into the bottom of the roasting pan to reach about half-way up the side of the pie plate.
Step 3: Bake in the preheated oven until golden brown on top, about 30 minutes. Allow to cool completely before turning out onto a serving dish. Refrigerate until serving.
The Brazilan chocolate trifle
Layers of cookies filled with chocolate or fruit, lemon, coconut
For the chocolate layer
- 20 ladyfinger biscuits
- 2-3 Tbsp Cognac
- 2 cups whole milk
- 1.5 cups cocoa powder
- 2 cans sweet condensed milk
- 4 cups milk (or use the sweet condensed milk’s can to measure)
- 2 Tbsp corn starch
- 4 egg yolks (strained)
- 1 small container heavy cream
- 1 cup powdered sugar
- ½ tsp pure vanilla extract
Step 1: In a large pot, combine the sweet condensed milk and 3 cups of the milk.
Step 2: Dissolve the corn starch in one cup of milk and add to the pot. Cook that mixture over low to medium heat, stirring constantly, until it starts thickening.
Step 3: Separate a cup of the mixture and let it cool.
Step 4: Add the egg yolks to the cooled cream and return it to the pot. Cook until it thickens.
Step 5: Let it cool and pour into a 15×10 baking dish.
Step 6: Place the biscuits into a large bowl and the Cognac into another smaller bowl.
Step 7: Using your fingers, sprinkle the Cognac onto the biscuits.
Step 8: In the same pot you used for the cream, add 2 cups of milk and 1.5 cups of cocoa powder. Cook until it resembles hot chocolate. (It’s supposed to be a liquid mixture, and not a cream!)
Step 9: Dip the biscuits into the chocolate and place them on top of the cream. Cover and refrigerate overnight.
Step 10: On the next day, make some whipped cream by mixing the heavy cream, the powdered sugar and the vanilla extract. Pour the whipped cream into the baking dish, creating a 3rd layer.
Step 11: Refrigerate for at least 1 more hour before serving.
Step 12: Grate or shave some chocolate on top of the pavê and serve cold.
Some other Brazilian delicacies…
Fermented sugarcane juice
Dating back to the 1500s, cachaça is made from fermented sugarcane juice, and is best known as the fiery kick in caipirinhas – Brazil’s national cocktail.
- Coconut milk 1oz.
- Cachaca 2oz.
- Sugar 1 tsbp
Step 1: Combine ingredients with ice in a blender and pulse until smooth. Serve immediately in a tall glass.
Acai a.k.a superfood berry is used to make fruit bowls and smoothies
Those bright purples bowls you see on Instagram #superhealthy
Of all the thousands of fruits from the Amazon, açaí is the best known, thanks to its super-food status. Traditionally eaten by indigenous tribes for energy, the hard purple berry is also used in Amazonian cooking, as a sauce with fish. A clever marketing campaign in the ’80s thrust it into the spotlight as the energy snack of choice for surfers in glamorous Rio de Janeiro. Served as a sweet, gloopy, frozen sorbet, sometimes topped with granola and slices of banana, or whizzed up in juices, it can found in every café, bakery, juice bar and supermarket across the country.
Tip: add some desiccated coconut on top and serve in a coconut shell for that extra coco-nutty touch!
Going back to work after the Christmas break is pretty hard. Feeling tired, dont’ have enough energy? Don’t worry we are all feel like that. After few days enjoying some rich foods, sleeping late… There is no question your body is tired, we just need to get back our healthy habits. The best way to do that is to detoxify your body because detoxification helps the digestion, boost energy levels, skin cleansing… To name a few. So now let’s find out how to do it!
1. What food to avoid?
- Milk products (except ½ cup unsweetened yoghurt with acidophilus each day)
- Sugar, honey, maple syrup, artificial sweeteners
- Grains: wheat (bread, biscuits, cakes, pasta), rye, barley, oats, spelt and rice
- Dried fruit
2. What’s the food to enjoy?
- Fruit: any and all fresh fruit
- Vegetables: any and all fresh vegetables
- Fish: fresh, canned in water or olive oil
- Lean red meat, chicken (without the skin). Limit to two servings per week.
- Legumes: dried or canned, such as kidney beans, chickpeas, lentils
- Eggs: preferably organic
- Olive oil (preferably extra virgin), Coconut oil (unprocessed)
- Nuts: raw unsalted almonds, walnuts, macadamias and cashews
- Seeds: raw unsalted sesame, pumpkin and sunflower seeds
- Green tea, white tea, weak black tea (decaffeinated)
3. Lemon Water
Add lemon to your water through out the day. The acid in the lemons assist the cleansing process. Citrus fruits, such as lemons, contain a pure concentrated form of citric acid. Citric acid works like bleach on fat. Due to its acidity and high ph, citric acid is able to actually penetrate and break down fat molecules. Try to drink one to three litres of water per day!
4. Best advice to detox
Exercise: During detox aim to exercise for one hour daily. Try to do intense exercises that makes you sweat.
Raw foods: Aim to cut out the cooking process and eat mainly raw foods. Raw foods contain more nutrients and enzymes.
Chew: Aim to chew each mouthful of food 10 to 12 times before swallowing.
Detox Kale smoothie
handful of cilantro
2 handfuls kale
1 thumb nail sized piece of ginger
250ml Chi Raw coconut water
1 tsp protein powder
Blend all ingredients.
sun with Coconut Oil
The sun is shining! What you want to do is to go out and tan. Especially in summer – you want to get a sun-kissed glow but without the sun damage! There’s no denying that most people look healthier when they are tan. However, as we all know, UV radiation is dangerous for our skin. Skin can develop freckles, rashes and, over time, UV radiation can accelerate skin ageing and cause pigment changes commonly known as ‘age spots’. It can also cause changes in the skin cells, which may lead to skin cancer.
At Chi HQ we have all the best tips that you need to know before going on vacation. First, let’s talk about the must have during summer: sunscreen.
How to choose your sunscreen?
Selecting a sunscreen depends on many factors such as how sensitive your skin is to burning, how dry or oily your skin is. If you have fair skin that burns easily you should choose a broad spectrum sunscreen with a high SPF 50+. If you have a skin that tans readily you could choose a broad spectrum sunscreen with intermediate SPF 15-20+. And If you have darkly pigmented skin and do not suffer heavily from sunburn, you need a sunscreen with low SPF 8-15+.
How to use it?
It is extremely important to use sunscreens correctly to achieve the best protection.
- Apply sunscreen liberally to all sun-exposed areas so that it forms a film when initially applied.
- It takes 20-30 minutes for sunscreen to be absorbed by the skin and it can be rubbed off very easily, so apply it at least half an hour before going out in the sun.
- Re-apply sunscreen every 2 hours if staying out in the sun for more than an hour during the day.
- Re-apply immediately after swimming, excessive sweating, or if rubbed off by clothing or toweling. This should be the case even if the product claims to be “water resistant”.
What are the alternative of the sunscreen?
You won’t believe it, but Chi Coconut Oil can be used as a sunscreen. Native pacific islanders have been using coconut oil sunscreen for thousands of years. It is the best way to get a healthy tan and Vitamin D. It’s a natural sunscreen – it blocks about 20% of UV rays when applied.
But you have to keep in mind that as dermatologists will tell you ‘no tan is a healthy tan’ (hard as it is to resist!)
How to heal your sunburn?
Sunburn often leads to dehydration, which can cause headaches. So skip the margarita and opt for a massive glass of Chi Raw coconut water, super-hydrating.
Also you should hydrate your skin, be sure to apply lotion to your body including the sunburned area. You can use Chi Coconut Oil as well!