coconut that you should try!
As you may have already noticed, we use coconuts from Thailand and thanks to that our coconut water and milk has a sweet natural flavor. So today we will make you discover 5 thai dishes, which will allow you to use our products to create a tasty meal for you and your friends and family!
“Panaeng” (also spelled Phanaeng or Phanang) is a kind of red thai curry which is really thick and tasty!
Tom kha kai (chicken in coconut milk soup)
This soup is quite classic and quick to make: indeed, as you will see in the recipe you don’t need many complicated ingredients, just some quintessential Thai ingredients which will create the rich and dynamic flavor of this chicken and coconut soup!
Here is another curry recipe, which is as tasty as the previous one! Quick to prepare and absolutely delicious!
This is one of the most popular dishes in Southern Thailand: a coconut milk minced fish curry (yeah, another curry!), which is once again delicious! Check out the link below!
You are on a diet but you still want to eat something really tasty? This recipe might be for you! It’s gluten free and really simply amazing!
Feel free to share your thoughts about those recipes with us, whether you liked it or not and don’t forget to stock up on CHI coconut milk and CHI coconut waters to continue cooking sweet and tasty recipes like these!
a refreshing summer
Believe it or not – summer is finally knocking on London’s door! And in celebration of this good news we would like you be to perfectly prepared for the hottest season of the year with some refreshing recipes for coconut inspired drinks. Smoothies, Cocktails and Co are definitely indispensable for summer and as we don’t want you to get bored by sucking at the straw of your usual pina colada cocktail, watch out for these amazing and original coconut drinks:
1) Spice it up!
Let’s begin with a slightly spicy cocktail, combining coconut and pineapple:
2) Spicy but creamy
If you are however quite sensitive and don’t really know yet weather you really like spicy drinks, you should first of all try this Coconut and Turmeric Smoothie. The creamy texture will moderate the turmeric’s spicy touch and all in all you can enjoy a fresh and healthy drink.
3) Modern Mojito
The third recipe is actually one of the bestsellers in terms of cocktails – but you surely haven’t tried it in the following version yet! Say hello to an amazing Frozen Coconut Mojito:
4) Chocolate Shock
And in case you are waking up in the morning on a hot summer day, just craving for a refreshing drink instead of a sumptuous, this amazing Coconut, Banana and Chocolate Smoothie will be perfect for you!
5) Blue Surprise
Last but not least we have a really special one for you: get ready for a little bit of colour! This Blue Coconut Cocktail looks quite fancy and will refresh you for sure:
We hope that we could help you out for those hot summer days! And soon we will also provide with some amazing recipes for some coconut desserts – yummy!
Whether you like it not, the end of the month always brings about excitement for children and adults alike, and not just because it is full of treats! This year Halloween has descended on us like the plague and before we jump straight in on the festivities… here is a quick update; of inspiration and ideas for 2016.
Fancy dress up
As well as your typical furry animals and zombie bride that remain a classic Halloween dress up, popular costumes this year may include…
There is no doubt you may see the odd Pokemon crawling about this Halloween; take your pick from the original 151! Apparently Pokemon mouths a.k.a Pokemouths are also a true thing… where you paint an entire Pokemon around your mouth!
And even pokeballs get their moment of fame:
The rise of snapchat filters in 2016 has been enormous and now they happen to be universally popular for all ages…
Pumpkin flavours and red and orange coloured liquids are always a go-to when treating your guests to spooky drink. Here we have:
Blood orange margaritas
This flavorful citrus fruit adds a dramatic ruby red color to recipes both sweet and savoury.
- kosher salt
- Crushed ice
- ½ c. fresh blood orange juice
- 2 oz. tequila
- 1 oz. triple sec or Cointreau
- Blood orange wedges (optional)
- Moisten rim of 2 margarita glasses and dip in kosher salt. Fill a cocktail shaker with crushed ice. Add orange juice, tequila, and triple sec. Shake well and strain into glasses. Garnish with orange wedges, if desired.
Bloody Black Currant Punch
- 1¼ c. brandy
- ¼ c. sugar
- 4 c. black currant nectar
- 1½ c. cold seltzer
- Stir brandy and sugar in a large bowl. Add nectar; stir to combine. Refrigerate until cold, about 1 hour. Punch can be refrigerated in an airtight container up to 3 days. Add seltzer just before serving.
Dark and Stormies
- 8 c. ginger beer
- 8 c. ginger beer
- 4 c. dark rum
- ½ c. fresh lime juice
- Thinly sliced lime
- To make ginger beer ice cubes: Pour 8 cups ginger beer into 4 ice cube trays and freeze.
- Stir ginger beer, rum and lime juice in a pitcher. Serve in tall cocktail glasses with 3 or 4 ice cubes each; garnish with lime. Try Barritt’s Ginger Beer, available at sodapopstop.com, and Gosling’s rum.
Trick or Treat?
Who knew how much you could do to a plain old apple!
“Poison” Candy Apples
- 12 baby Granny Smith apples
- 12 wooden candy apple sticks or dowels
- 1½ c. sugar
- ½ c. light corn syrup
- 1 tsp. black gel paste food coloring
- Wash and dry apples thoroughly. Place on a baking sheet and poke firmly with dowels. Line a second baking sheet with buttered parchment paper, and set aside.
- Place a candy thermometer in a medium saucepan and add sugar, 3/4 cups water, and corn syrup. Place over medium heat; whisk until sugar is dissolved. Let the temperature rise without stirring until it reaches the hard-crack mark at 310 degrees F. Remove pan from heat. Carefully remove thermometer, and add food coloring.
- Swirl pan to mix in the color completely. Swipe and twirl the apple through the candy, shake off excess, and place on buttered baking sheet. Repeat with remaining apples.
- 12 crisp apples
- 1⅓ c. dark corn syrup
- 1⅓ c. granulated sugar
- 1⅓ c. light brown sugar
- 1⅓ c. heavy cream
- ¼ tsp. salt
- 3 tbsp. butter
- ¾ tsp. vanilla extract
- Line a baking pan with a generously oiled sheet of parchment paper. Push a candy apple stick into the core of each apple.
- Combine the syrup, sugars, heavy cream, and salt in a large saucepan over medium-high heat. Simmer until the mixture reaches 270 degrees F – about 15 minutes. Remove from heat, stir in the butter and vanilla. Let cool for 6 to 8 minutes, until caramel thickens to a toffeelike consistency.
- Dip and gently swirl the apples into the caramel and place on the prepared baking sheet. Let cool completely.
Ghostly Coconut Covered Apples
- 6 Fuji Apples
- 10 oz. white chocolate chips
- 4 c. shredded coconut
- Remove stems and skewer apples (see “Tricks for Sticks,” below).
- In a double boiler over low heat, melt white chocolate chips, stirring continuously.
- Dip an apple into the chocolate. Immediately dip the apple into a bowl of shredded coconut, rotating to coat evenly.
- Transfer to a parchment-lined baking sheet. Repeat for all apples and refrigerate until set, about 15 minutes.
London Pop up screenings
You will not be stuck with what to do in London on Halloween weekend!
Watch the Little Shop of Horrors – a horror musical about a flesh eating plant than amid the flora and fauna of Farmopolis ~ October 28th, £15, North Greenwich
‘Nosferatu’ at the Royal Albert Hall
The birthplace of horror cinema. This screening includes haunting live piano . ~ October 31st £16.50
Teen Horror Pyjama Party
Six great movies, 11 hours. A room full of strangers in their jim jams.
~ October 29th, £20 The Prince Charles
More information here
The Cult of John Carpenter at the BFI
From ‘Halloween’ to ‘The Thing’, the king of indie horror gets his own season at the BFI Southbank. For more information please see here
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!
coconuts with Chi this summer
As the temperature rises here in the UK we all want something refreshing to ease us into the summer heat. We here at Chi bring to you 5 creative and coconutty ideas to use your Chi and chill out this season.
1.) Summer Coconut Popsicles
Beat the heat with these 100% natural homemade coconut water popsicles! Add in some fresh fruit to get a serving of your five a day. Stick your popsicles in the freezer, wait 8 hours or overnight and enjoy your frozen lolly. Check out the recipe here.
2.) Coconut Raspberry Ice Cream
What better way to cool down this summer than this decadent looking Coconut raspberry ice cream! This DIY frozen treat is delicious, free from dairy, refined sugars and vegan friendly! Get the recipe here.
3.) Watermelon Coconut Summer Slushie
Skip the artificial colours and flavours and added sugars and chill out with this healthy DIY Watermelon Coconut slushie cooler. Full recipe here.
4.) Coconut Acai Bowl
Use coconut milk in your next acai bowl for a coconutty spin! You could also step up your topping game with some added coconut flakes or fresh berries for an added fibre and antioxidant boost! To get the recipe click here.
5.) Maple Iced Coconut Coffee
Kick start your morning and get your daily caffeine fix with this chilled Maple Coconut Coffee. The maple twist in your morning coffee will surely be a sweet start to your morning. Full recipe here.
Monday is the hardest day of the week, everybody feels tired and lazy. Don’t worry, it’s the Monday illness! All you need is to refuel your body with a refreshing smoothie full of vitamins. We have great recipes from our most talented bloggers.
2/3 of a mug of coconut water (200ml)
1 tablespoon of coconut yoghurt (I use a brand called Coyo)
A big handful of spinach
1 ripe banana
1 tablespoon of bee pollen (optional)
Simply peel the banana then place everything into a blender and blend until smooth.
1 whole Thai coconut
200g of blueberries or other berry
1 tsp of honey (optional)
1 tbsp of desiccated coconut
¼ tsp of cinnamon
½ tsp of fresh grated ginger
Crack open your coconut and pour the water into your blender, then scrape out the flesh. I use a cleaver knife to whack it open but there are also more sensible (and safe) methods and tools to get it open.
Place the flesh, honey (if using), cinnamon, ginger and almost all of the berries (reserving a few for decoration) blend until smooth then top with the desiccated coconut and leftover berries.
This will keep on the fridge for a day or so. It’s kinda fun it turns into a jelly ☺ but best to drink it fresh.
1/2 cup plain coconut water
2 frozen ripe bananas, previously peeled & sliced
1 cup chopped pineapple (frozen or fresh)
1 cup chopped mango (frozen or fresh)
2 cups spinach or kale
1/2 avocado, sliced
optional: 1 Tablespoon ground flax or flaxseed oil
Make sure you have a strong, powerful blender. I like this Ninja or this Vitamix.
Add all of the ingredients to the blender in the order listed. Blend on high for at least 3 minutes or until smooth. Scrape down the sides of the blender as needed. Add more coconut water if it’s too thick.
Smoothie bowls are the new breakfast trend for a good reason. They are full of nutrients and they give you the energy needed for your morning. You might have seen on Instagram beautiful pictures of colourful smoothie bowls, so why don’t you try to make one? Smoothie bowls are thicker than a regular smoothie. All you have to do is to put less liquid and play with your favourite toppings! But be careful, you need to use healthy ingredients because your smoothie can become unhealthy quickly. Here is what you have to put in your smoothie bowls:
Protein Yogurt Kefir Protein Powder
Fat Coconut milk Avocado Nut butters
Superfood Blueberries Acai Goji Berries Almond Maca Powder
Fibre Flax seed Chia seed Hemp
Super Green smoothie bowl
Simple SUPER green smoothie bowls packed with tons of greens and customizable toppings! The healthiest and easiest way to turn a smoothie into a meal. Recipe Minimalist Baker.
Vegan berry crunchy smoothie bowl
An antioxidant rich blend of mixed berries, banana, kale chia seeds and almond milk … A creamy goodness. Recipe Domesticate Me.
Chia seed Berry Coconut smoothie bowl
Berries and coconut milk make the perfect combination. The acidity in the fruit melts into the creaminess of coconut milk, resulting in a smooth, velvety smoothie bowl. Recipe Detoxdiy.
Green Tea Lime Pie
The flavour is inspired by the popular Key Lime Pie, but with a green tea twist. Recipe Oh She Glows.
Dragon fruit smoothie bowl
You’ll love scooping up a bite of smoothie with a little crunchy granola and a little bit of fresh fruit. Recipe Keep’In It Kind.
Bored of your porridge? Let’s try some Chia puddings to shake up your mornings! Chia seeds and coconut milk make a great combination high in omega 3, antioxidant and fibre. This breakfast will fill you up until lunch time and you’ll save time, all you need to do is to mix together the ingredients the night before and in the morning just add your favourite toppings!
Coconut Chia pudding
240 ml Chi coconut milk
40 grams chia seeds
Coconut chips or coconut flakes
Blueberries or blackberry
1. Mix together chia seeds, coconut milk and put it in the refrigerator overnight.
2. Add the toppings
Chocolate Chia pudding
240 ml Chi Chocolate coconut milk
40 grams chia seeds
1. Mix together chia seeds, chocolate coconut milk and put it in the refrigerator overnight.
2. Add the toppings
Fruity Chia pudding
250 ml Chi Raw coconut water
40 grams chia seeds
All fruits that you like
1. Mix together chia seeds, raw coconut water and put it in the refrigerator overnight.
2. Add the toppings
Mango Chia pudding
240 ml Chi coconut milk
40 grams chia seeds
1. Mix together chia seeds, coconut milk and put it in the refrigerator overnight.
2. Add the toppings
the best sleep!
Meditation, picking up a good book, even counting sheep. We’ve all tried them and they all claim to help you switch off and drift off to the land of nod.
As well as sparking an irritable mood and general feelings of misery, a lack of sleep is detrimental to a person’s health.
Countless studies have warned of the dangers of not getting between six to eight hours sleep a night – generally accepted as the gold standard in sleep terms.
As well as relaxation techniques and ditching your blue-light emitting smartphone and tablet, there is another way to maximise the chances of getting a good night’s sleep.
A healthy diet, including key food groups packed with snooze-inducing nutrients and vitamins.
Here we reveal our favourite..
1. SLOW-RELEASE CARBS
Carbohydrates that slowly release energy into the body, such as oats or oatcakes, and brown rice, can help transform a person’s sleep pattern.
Whole grains help to keep the levels of sugar (glucose) in your blood stable, and so provide your body with sustained energy. Your brain and body still need glucose to keep working.
If levels fall too low, this can cause the release of the hormones adrenaline and cortisol, which can wake you up.
If you have your last meal a long time before going to bed, try eating a half-size bowl of porridge or a couple of oatcakes with nut butter later in the evening
Sugary foods and refined white carbohydrates can have the opposite effect, as they quickly enter and leave the bloodstream, leaving your blood low in glucose again after only a short period of time.
High protein foods, such as meat, fish, beans and lentils, seeds and nuts are also vital in helping promote a better night’s sleep.
Protein foods provide the amino acid, tryptophan, which converts into the hormones serotonin and melatonin, which melatonin is needed for a good sleep.
‘Melatonin in particular is needed for good sleep.’
However, avoid too much high-protein food in the last few hours before bed however, as they can be hard to digest – especially red meat and nuts,’ Ms Wilkinson warned.
3. PUMPKIN SEEDS
Pumpkin seeds are high in natural magnesium, making them beneficial to those people who struggle to drift off each night.
One of the roles of magnesium is allowing the muscle fibres in our body to relax, it counteracts calcium, which causes muscles to contract. It is also thought that magnesium has a role in the normal function of the pineal gland, which produces melatonin – a hormone that regulates the sleep-wake cycle and helps us to fall asleep.
4. COCONUT WATER
A glass of pure, raw, Chi coconut water in the evening could help you to have a restful night’s sleep, coconut water is an excellent source of electrolyte minerals: potassium, calcium, magnesium, phosphorous and sodium.
Balanced levels of these minerals are necessary to maintain normal muscle action, nerve function and hydration in our body.
Deficiencies or imbalances can cause cramping and restless legs at night, and therefore disturbed sleep.
Zinc-rich foods such as oysters and other seafood, whole grains and nuts, especially pecans and brazil nuts, will help send you off to the land of nod, Dr Glenville said.
‘Zinc is also needed for conversion of tryptophan into serotonin and melatonin,’ she added.
6. HERBAL TEAS
For many, nothing soothes them into a dreamy state better than a warm cuppa. But, it is vital you avoid regular builders tea, which is high in caffeine.
Calming herbal teas such as chamomile, passionflower or valerian, or specific sleep blends can be helpful to drink before bedtime.
I want to be healthy!
Working full time, taking care of your family and other activities, eating healthy isn’t easy everyday! When you don’t have time to cook, it’s so tempting to rush into buying junk food. So because we want you fit and lean, we have prepared for you a meal plan for your busy days. The key to make healthy and quick meals is to have all the items on hand that it will be easier and faster to make healthy choices. Also try to cook during the weekend for the week ahead, and store your meals in a fridge.
Breakfast is the meal that we have less time to eat, most of the time the breakfast we eat it on the go to work/school. So this is what you should eat to kick start your day
1 piece of fruit (at least) such as banana, orange, blueberries
1 handful of nuts such as walnuts, almonds
1 piece of Toast with some peanut butter
When you eat the right kind of food at lunch, it’ll help you stay full and alert throughout the afternoon.
Quick and easy salad, combine all this ingredients on a plate
2 handful of rocket or spinach
2 slices of smoked salmon
pepper and salt
Snacking can satiate hunger between meals to prevent overeating, here is the best snack to eat
1 Toasted whole grain bread slice
Spread of cottage cheese
Fruit slices such as strawberry, blackberry or pineapple
Eating dinner earlier will help your digestion
Super healthy smoothie
200ml CHI coconut milk or almond milk
2 Tbsp low-fat plain yogurt
1 handful of blueberries or strawberries
1 Tbsp hemp powder
2 tsp whey protein powder
3 ice cubes
2 Tbsp oats.
Blend all these ingredients in a food processor and drink it!
Articles related to the same topics:
HEALTHY MEAL PLAN #GETFITWITHCHI
THE ESSENTIAL VITAMINS FOR A HEALTHY WINTER!
We are lucky to have an amazing nutritionist Rhiannon Lambert aka Rhitrition at Chi HQ. She’s offering dietary advice on how to live a healthy & happy lifestyle and how to eat well, check out her website here.
In this article we gathered the best porridges from Rhitrition to kickstart your mornings! Porridge is packed full of nutrients, especially if you mix the oats with some superfoods. It takes less than 5 minutes to make these recipes, perfect when you are in a rush!
Chia Seed Porridge
Peanut Butter Porridge
In the last few years the awareness of the negative health effect of gluten has increased. You might have seen a lot people on gluten free diet. Don’t worry if you are little bit lost? First let’s understand what is gluten? Gluten is a protein found in several types of grains such as wheat, spelt, rye and barley. When flour is mixed with water, you obtain a sticky glue linked that gives elasticity to the dough. This sticky glue is the gluten! So now let’s see how bad it is to eat gluten.
Why should we go gluten free?
There are some studies showing that even the individuals without celiac disease or diagnosed gluten sensitivity have adverse reactions to gluten. The gluten can occur some digestive pain, bloating, stool inconsistency and fatigue. Also they are many people who believe that gluten may be addictive, whet is one of the most addictive foods after sugar.
The health benefits to go gluten free are:
- Improved digestion and digestive function – a crucial aspect of effective weight loss is a healthy & efficient digestive system.
- Excess fluid loss, and weight loss
- Increased energy
- Better bowel function and elimination
- Improved mental function and better mood
- Less cravings
How should we go gluten free?
Now you know why you should exclude the gluten from your diet, it’s time to see what you can eat. All the foods from grains are appropriate for a gluten free diet:
- Corn in all forms
- Plain rice in all forms
- Amaranth, arrowroot, buckwheat, cassava, flax, millet, quinoa, sorghum, soy, tapioca and teff.
- Flours made from gluten-free grain, nuts, beans and coconut.
Look for products labeled gluten-free
- Milk, butter, margarine, real cheese, plain yogurt, most ice cream without gluten-containing add-ins.
- Vegetable oils, including canola.
- Plain fruits, vegetables (fresh, frozen and canned), meat, seafood, potatoes, eggs, nuts, nut butters, beans and legumes.
- Distilled vinegar is gluten free. (See malt vinegar under NO below).
- Distilled alcoholic beverages are gluten free because distillation effectively removes gluten. They are not gluten free if gluten-containing ingredients are added after distillation, but this rarely happens.
- Mono and diglycerides are fats and are gluten free.
The food to avoid:
- Most ingredients with “wheat”
- Barley and malt
- Breaded or floured
- Soy and teriyaki sauces.
- Foods that are fried in the same oil as breaded products are not considered to be safe on the gluten free diet.
- Liquorice, which is made with wheat flour, and other candies that contain wheat or barley.
Christmas is nearly approaching, we are already starting to eat chocolate, cookies… The festive season is usually associated with gaining weight, but this year it won’t be the same! The food that will destroy your diet the most is dessert, we have gathered some healthy dessert recipes that will indulge your craving for a Christmas sweet. You can tell us thank you;)
We have to start with a chocolate recipe, Christmas just isn’t Christmas without chocolate. Eating chocolate can be good for your health, it improves your cardiovascular health. This is because chocolate, particularly dark chocolate with 70% or more cocoa , contains flavonoids. However the high fat and caloric content of chocolate can counteract these benefits by causing weight gain if regularly eaten in large amounts. Also it’s better to avoid any of milk chocolate or white chocolate (high in sugar and fat).
Fruity Chocolate bar
- 8 ounces good quality, dark chocolate (70-80%), very finely chopped
- 1 cup assorted Giving Tree fruits, large pieces roughly chopped
Gently melt chocolate on the lowest possible heat setting. Stir regularly, removing from heat as needed. The goal here is to keep the temperature under 90 degrees, be patient, keep stirring, and even with the heat on a low setting the chocolate will melt eventually.
Once melted and smooth, pour chocolate onto a baking sheet lined with parchment paper. Spread into an even layer (it will not cover the entire pan, just spread it until it’s as thick as you want your final bark to be).
Sprinkle evenly with Giving Tree fruits. Let dry, uncovered at room temperature, for 1 to 2 hours or until set. Break into serving size pieces.
Because of the nature of freeze-dried fruit, this particular bar is best enjoyed within a day or two, as the fruit will begin to soften once exposed to humidity. The bar is good for up to a week, however, the fruit just might be a bit softer after a few days out in the open.
A traditional dessert that nobody can resist is the apple pie… with less sugar.
In a food processor, combine 2 cups all-purpose flour, 1 1/2 teaspoons coconut palm sugar, and 1/2 teaspoon salt. Add 3 tablespoons cold, unsalted butter (cut into 1/4-inch pieces); pulse until large flakes form. Add 7 table-spoons trans fat-free shortening and pulse until the mixture resembles fine crumbs. Sprinkle 1/3 cup cold water over the mixture, about 2 tablespoons at a time, tossing with a fork to mix. Roll the pastry into 2 balls, one slightly larger than the other. Flatten into 3/4-inch thick disks on separate sheets of plastic wrap. Wrap and refrigerate for 45 minutes.
Step 2. Make the apple filling
Peel, core, and slice 5-6 apples, enough to make 6 1/2 cups. Add 3 tablespoons sugar, 2 tablespoons honey, 1 1/2 tablespoons all-purpose flour, 1 tablespoon lemon juice, and 1/4 teaspoon cinnamon. Toss well; set aside.
Step 3. Assemble the pie
Preheat oven to 400º. Place larger half of chilled pastry on a 12-inch sheet of plastic wrap. Dust dough with flour and roll into a 12-inch circle with a floured rolling pin, then invert over a 9-inch pie pan. Peel off plastic and gently tuck pastry into pan, letting edge drape over sides. Lightly moisten upper edge of dough with a damp pastry brush. Transfer filling to pie shell. Roll other half of pastry into an 11-inch circle on plastic wrap. Invert over filling, then peel off plastic. Pinch edge to seal; trim excess.
Step 4. Bake till golden
Create decorative edge on crust with fork. Slit top pastry for steam vents. Brush top of pie with milk and sprinkle with 1 teaspoon sugar. Bake for 20 minutes on center oven rack, shield-ing edges of crust with foil. Reduce heat to 375º; continue baking until the pie is golden brown and juices bubble through at least one vent, another 30 minutes. Insert wooden skewer into pie; there should be no resistance. Transfer pie to cooling rack and cool at least 1 hour before serving.
(inspired from the www.health.com)
No-Bake Cranberry Jam Tarts
- 1Cup Almonds
- 1/2Cup Rolled Oats (not quick-cooking)
- 3/4Cup Soft Dates
- Pinch of Salt
Quick Cranberry Jam:
- 1 1/2 Cup Fresh OR Frozen Cranberries
- 2T Maple Syrup
- 2T Coconut Sugar
- 1/4C Orange Juice
- 1/2C (approx) Water
- Zest of half an orange
- 1/2t Vanilla Extract
Using a food processor, blitz the almonds and oats together to form a fairly fine flour. Add the salt and the dates and process until you have a thick mixture which holds together when pinched between finger and thumb. You may need to add a couple of extra dates if it’s too crumbly.
Divide mixture between the 12 holes of a shallow cake/tartlet tin and press firmly in the base and up the sides to form 12 neat tart shells.
Refrigerate or freeze until ready to fill.
For the jam, place all ingredients except vanilla in a medium saucepan and bring to a simmer. Allow to simmer gently for 10-15 minutes, stirring, until the cranberries have all popped and the jam has thickened up. Pour into a jar and refrigerate until cool. (I left mine chunky but blend with an immersion blender if you prefer yours smooth)
Run a knife around the edges of the tart shells to loosen them and pop them out of the tin. Fill each with a couple of teaspoons of the jam.
Serve at room temperature
Soft Gingerbread Cookies
- 1 egg
- ½ cup brown sugar or coconut palm sugar
- ¼ cup molasses
- ¼ cup almond butter
- 2 tablespoons butter (melted)
- 2 tablespoons applesauce
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 2 teaspoons allspice
- ¼ teaspoon kosher salt
- ½ teaspoon baking soda
- 1 ¼ cup all purpose flour
- ½ cup wheat flour
- Turbinado sugar (for garnish)
- In a medium bowl, add 1 egg, ½ cup brown sugar, ¼ cup molasses, ¼ cup almond butter, 2 tablespoons melted butter, and 2 tablespoons applesauce; vigorously whisk to thoroughly combine.
- Add 2 teaspoons ground ginger, 1 teaspoon cinnamon, 2 teaspoons allspice, ¼ teaspoon kosher salt, ½ teaspoon baking soda, 1 ¼ cup all purpose four, and ½ cup wheat flour to the wet ingredients and stir with a large spoon until well combined. Turn out onto plastic wrap and form into a rough ball; cover with plastic and chill at least 1 hour, or overnight.
- Preheat oven to 350°F.
- Flour a flat surface and a rolling pin, then roll out the dough to around ¼-inch thick. Use a cookie cutter to cut out gingerbread men, about 25-35 total. Place gingerbread men on a parchment paper-lined baking sheet and sprinkle with turbinado sugar.
- Bake for about 8 minutes, until until puffed and slightly firmed. Let rest on the pan for 2 to 3 minutes, then transfer to a cooling rack.
- Store covered at room temperature for several days; freeze for longer term storage.
- 4 ripe halved and pitted pears (I cut a little whole in mine for the pecans to fit it)
- 1/2 to 2/3 cup of honey
- 1.5 teaspoon of nutmeg
- 1/2 tablespoon of cinnamon
- 1/2 cup of candied pecans
Preheat oven to 350°
Fill holes with candied pecans
Sprinkle pears with spices
Drizzle with honey
Bake for 25-40 minutes (they are done when the skin begins to curl).
WITH A COCONUT-COCKTAIL
Nothing gets you more in the mood for Summer than lying on the beach with the sunshine hitting your face, feet in the sand, and a refreshing cocktail by your side. When it comes to Summer time, its all about the mixology of fruity, fresh and exotic drinks to give you a tastes of the tropics. Cocktails are fun and the perfect drink to keep you hydrated, cool and relaxed. Not to mention that they of course will bring all sorts of mouth-watering flavours to tantalise your taste buds! Instead of sticking to the signature cocktails such as the infamous Sex on the beach or Tequila sunrise, let’s add a coconut twist into the mix! Our Chi products may just be the magic seed to your drink. Not only will is taste amazing, it will bring a tropical taste to the cocktail making that one drop to the mouth will send you off to a exotic, dreamful place!. These cocktails are 100% guaranteed of pure deliciousness and are very quick and easy to make! Summer cannot get any better than this!
COCONUT GIN AND TONICS
Ingredients (Serves 4)
- 2 ounces gin
- 2 ounces Chi Organic Raw Coconut Water
- 2 ounces tonic water
- juice of 1/2 lime (1-2 Tbsp)
- Add ice to a serving glass and top with lime juice, gin, tonic water, and coconut water.
- Stir and garnish with fresh mint or basil (optional).
COCONUT PINEAPPLE CHILLER
Recipe & Photo Credits: FoodfromFlossie
Ingredients (Serves 4)
- ½ pineapple
- 1 cup of ice
- 2 cups chilled Chi Organic Raw Coconut water
- 1 cup vodka (best kept in the freezer)
- 2 limes
- Fresh mint
- Prepare the pineapple by removing the core and the skin and add to your high speed blender.
- Add the vodka, ice, Chi coconut water, juice of one of the limes, 2 mint leaves and blend until super smooth.
- Pour into the glasses and squeeze in a lime wedge and serve with a sprig of mint.
BLACKCURRANT COCKTAIL WITH COCONUT WATER
Recipe & Credits: Food&Style
Ingredients (Serves 4)
- 237 ml Chi Organic Raw Coconut water
- 85 g silver tequila
- 43 g blackcurrant liqueur)
- 41 ml lemon juice
- 4 dashes bitters (lemon)
- 2 strips lemon peel (use a vegetable hand-peeler)
KINGSTON COCONUT COLADA
Recipe & Photo Credits: Liqour.com
Ingredients (Serves 4)
- 42 ml rum
- 42 ml Chi Organic Raw Coconut Water
- 40 ml pineapple juice
- 3 dashes Angostura bitters
- lime (Squeeze of)
Nice Crispy Snack
With all these cocktails you need a little snack but a healthy one! Why not to try the Giving Tree snack? This is a special freeze dried and vacuum fried snack , that means 100% of the nutrition remains intact, without any sugar or salt added. You’ll be pleasantly surprised!
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
We all know when it comes to our diet it can be a crazy rollercoaster. You go through a phase of eating super healthy and restricting your calories for a week, which then leads to a downfall spiral in overindulging in all the naughty foods that make our waistlines grow. We’ve all been there, when it comes to summer, this is usually the case, and as the summer holidays are creeping up, the fad diets start to come into play.
At Chi HQ, we believe we can keep up a healthy momentum, not just for the summer, but also as a lifestyle change. This starts by making sure you have the right balance of foods in your diet. Not only is a healthy diet the main driver to weightloss or maintaining weight, it provides us with all the nutrition our body needs, and is the magic medicine to keeping us look radiant, happy and full of energy!
As part of the summer running #GetFitWithChi we have put together a healthy 1 week- meal plan to keep you on track to maintaining a healthy diet, and that means no skipping meals or crazy calorie restrictions. So now you can say goodbye to yo-yoing and see the change in fuelling your body the healthy and right way! If you have a busy schedule and feel this may be difficult to follow, a Chi tip is also to pre-prepare everything in advance for the week 😉
We would love to know how this meal plan works for you, so post your photos or comments with #GetFitWithChi.
Meal 1 – Breakfast
Option 2: 50g Porridge Oats + Greek yoghurt + topping
Option 3: 1 slice of Whole meal bread toasted + spread some Chi coconut oil on the toast+ egg
*See more Breakfast recipes here *
- Handful of blueberries
- Half a chopped banana
- Sprinkle of chopped nuts or granola
- A small packet of The Giving Tree snacks
- 1 Tblspn Peanut Butter
Meal 2 – Lunch
Option 1: Salad + a little broth soup (avoid creamy salad dressings or creamy soups)
- Salad dressing (optional): Balsamic Vinegar or 1 Tbspn Olive oil, garlic, sea salt and see more here.
Option 2: salad + a piece of white meat or fish
Option 3: Sushi + a little broth soup
Snack options (choose 1)
- 1 raw fruit
- 1 packet of The GivingTree snacks
- 1 boiled egg
- handful of nuts
- Hummus or peanut butter & carrot/celery/cucumber sticks
- Half Avacado on 1 slice of whole meal bread topped with sea salt, pepper and smoked paprika/chilli flakes (optional)
- Chi Iced Lollies, see the recipe here
Meal 3 – Dinner
Option1: Jacket Potato
- 1 skinless chicken breast/beef or tuna steak/salmon
- Seasoned to taste (avoid cheese and cream)
- Mixed roasted vegetables coated with 1tbsp Chi Coconut Oil
- 1 small baked sweet potato
*Vegetarian – substitute meat with tofu, lentils, quorn or a large sweet potato*
Option 2: Savoury eggs
• 2 egg whites and 3 yolks from free range eggs
• A handful of chopped cherry tomatoes
• 1⁄2 chopped white onion
• 1 clove of garlic crushed
• 1 tbsp of Chi coconut oil
• A handful of spinach
- Sautee onion and coconut oil in a pan on a medium heat until translucent.
- Whisk the eggs in a bowl. Add the tomatoes, spinach and garlic, stir around with the onions.
- Add the egg mixture on top.
- Cook until the bottom of the omelette is bronzed, flip in half, cook for another 30 seconds and serve.
Desert (choose 1)
- Low fat yoghurt pot + add some Giving Tree freeze dried fruits
- Raw fruit
- 2 ginger nut biscuits
you cool this summer
We all know when it gets to summer, it is time for a quick last minute health kick before a holiday! That means cutting down on all the tasty treats, which in the summer, it tends to be very difficult. Especially when you’re out and about in the hot sun, and all you are thinking about is a refreshing ice cream or chocolate sundae would be nice to cool you down and sort out those naughty sugar cravings. Do not worry, we have the solution for you! There’s no need to completely ditch these treats. Instead we have put together a mixture of healthier and guilt-free versions of ice-lollies and ice-cream recipes you can give a try. All of these recipes have a coconut flavour to them, giving you an exotic taste!
Mango and Coconut Ice-lollies (makes 10)
- Ice-lolly moulds take 1/3 cup of mixture
- 10 ice-lolly sticks needed
- Use vanilla beans rather than extracts
- 450 g mango flesh (2 large mangos)
- 1/2 vanilla bean, seeds scraped
- 1/4 lime, juiced
- 1 can (270 ml) Chi Coconut Milk
In a high-speed blender, combine all ingredients and blend on high until smooth and creamy. Evenly pour into your Ice-lolly moulds. Freeze for 30 minutes, then insert popsicle sticks. Freeze for a further 2-3 hours, until fully frozen. To enjoy, run the mould under a little hot water to loosen the Ice-lollies.
Vegan, sugar-free magnum choco-blocks
What you need:
- 8 Ice cream moulds
Ingredients (makes 8):
For the ice cream:
- 2 ripe bananas, frozen
- 1 400mL can full fat coconut milk, chilled if possible
- 1/4 cup maple syrup
- t teaspoon vanilla bean paste
For the chocolate:
- ½ cup Chi Raw Organic Coconut Oil
- ¼ cup cacao butter
- ½ cup cacao
- 3 tablespoons maple syrup
For the ice cream: Pop the ice cream ingredients into a blender and blend until smooth. Pour into ice cream moulds, add your sticks and pop into the freezer to set overnight.
For the chocolate: Put all the ingredients into a pan and heat on a very low heat until you create a smooth consistency. Be careful not to burn/overcook.
When you get the ice creams out, allow to defrost for a few minutes so they come out of the moulds easily. Alternatively run the moulds under hot water to loosen the edges.
To make the magnum…
Classic: Dip the ice cream into a bowl of chocolate. Use a icing knife to smooth out any edges but be quick because it should set almost immediately. Repeat to create a nice thick layer of chocolate. Pop back into the freezer for a few minutes to completely freeze. Enjoy!
Almond: As per Magnum Classic, but add a handful of slithered almonds to sandwich between chocolate layers.
Peppermint: As per Magnum Classic, but add 1 tablespoon of mint extract (or to taste), a handful of fresh mint and a few drops of green food colouring/spirulina to the ice cream mixture.
Storage: in a freezer safe container in the freezer for up to 5 days.
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!
in my breakfast
Do you skip breakfast in the morning? Or find your breakfast habits tend to be slightly repetitive? We all know it can sometimes be difficult to find new and exciting ideas to make your breakfast that extra bit special; especially for those early wake ups where you’re still half asleep! At Chi, we believe breakfast is the most important meal of the day, and should not be skipped. It kick-starts your metabolism, keeps you feeling fuller for longer and will stop you fighting against those cheeky cravings through the day.
Chi Coconut oil in my breakfast? What?!
Chi Coconut Oil is the perfect ingredient to spruce up your morning meals. It adds a subtle sweetness and a healthy dose of fat to help fuel your body, aid digestion and help to burn fat along the way. Winner!
So ditch the toast with butter or cereal and milk, and give these tasty, healthy Chi breakfasts a go.
Coconut Oil, Banana and Apple Porridge
Ingredients – Serves 1
1 tablespoon Chi coconut oil
1/4 of an apple, thinly sliced & chopped
1/2 banana, sliced into 1/2 inch slices
1/2 cup old-fashioned oats (certified gluten free, if needed)
1 cup milk (Chi coconut milk, almond milk…)
1 teaspoon honey
1/4 teaspoon cinnamon
optional: dark chocolate chips
- Heat Chi Coconut oil over medium heat until melted.
- Add in sliced apples and cook for 2 minutes on each side.
- Add in bananas and cook until golden brown and crispy on both sides.
- Pour in oats and stir together with apples & bananas for 1 minute.
- Stir in Chi Coconut Milk, honey, cinnamon and salt.
- Bring to a boil and then reduce to a simmer, stirring frequently until thick and creamy. Serve hot.
For those who don’t have time in morning you can prepare the night before 😉
Toast with Coconut Oil, Blueberries, Banana and Chocolate
Whole Wheat or Gluten Free Bread
Spread of of 1tbsp Chi Coconut oil (melted)
Dark Cacao nibs
Chi coconut oil in your hot beverage
Put 1tsp of Chi coconut oil in your regular coffee or in your tea, the smell of the coconut will wake you up.
Benefit of Chi coconut oil
Starting your day with coconut oil will make a difference on your health.
Don’t forget Chi coconut oil has so many benefits, here are 10 key ones:
- Improve your blood cholesterol level
- Weight loss
- Help your immune system
- Stress relief
- Dental care
- Improve your blood sugar
- Prevent heart disease
- Strengthen bones
- Aid digestion
- Fight infections
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 🙂
a coconut matcha latte!
We love a good matcha latte and especially when there is chi coconut milk involved, even more so on a monday morning when you need an energy boost. (Or hangover remedy) So to brighten up your monday morning here’s some information on matcha and how a coconut matcha latte can make your Monday marvellous. Oh yes and we’ve thrown in a quick recipe for your convenience, (we’re so kind!).
Although matcha powder comes with a hefty price tag it also comes with a hefty amount of nutrients, perfect justification to pop to your nearest health food store and grab a pot! Unlike green tea which is the brewed tea leaves of many varieties of tea leaf from China and Japan, matcha powder is specificaly ground from tencha leaves in Japan.
The tea bushes are grown and taken great care of during the winter and just before harvesting in May the bushes are covered from sunlight. This stimulates an increase in chlorophyl levels resulting in the leaves to be a darker shade of green. This, my fellow green gods and goddesses, is how matcha powder gets its nutrient potency. This darker shade of green causes a production of amino acids like L-thiamine. This makes matcha perfect for repair and growth as it gives us a supply of ready available amino acids (think hair, skin, nails, muscles). Basically everything we need repairing to be feeling (and looking) amazing.
When we consume Matcha we consume the whole leaf as it is in powdered form. This means we get a fair share of amazing antioxidants like ECGg. Antioxidants are important as they can help prevent damage to our cells from oxidative stress and toxins we consume and produce in our body. Even better for cell repair, skin repair and long term beautifulness!
This combination of matcha, electrolyte and mineral filled coconut milk is brilliant. Drinking one of these babies regularly is a sure fire way to become the envy of your colleagues with your new annoyingly large amount of energy, just what everyone wants to see on a monday!
Chi’s marvellous monday coconut matcha latte. ♥
- 1 teaspoon of Matcha powder of your choice
- sweetener of choice – for example Manuka honey, natural organic honey ( no chemicals here please!) or rice malt syrup/ another plant based natural sweetener if you are a vegan.
- Chi 100% natural coconut milk
- Gently heat up a mug full of coconut milk.
- stir in about a teaspoon of matcha powder in to your heated coconut milk.
- Add the sweetener of your choice until it is as sweet as you would like it.
- Pour in to your mug and there you have it! Drink up and boss your day (now that you are superman/superwoman)
- For more amazingly good recipes with chi head over to our pint rest.
the Whole Thing”
One of the best things about following bloggers from all over the world, is being treated to views like this…
Oh, and this…
But, there’s also some beauty in knowing that food is such a universal language. Something that we all agree on.
When Anisa Kazemi shared her blog, I Accidentally Ate the Whole Thing, with us this week, it really hit us that smoothie bowls, raw food and coconut water are just as relevant over in the gorgeous, hidden landscapes of New Zealand, as they are here in the hustle and bustle of London. We think that’s a pretty wonderful thought, don’t you?
For all we know, New Zealand could have invented the smoothie bowl! It’s anyone’s guess. (NB. If you actually know who invented the smoothie bowl, please enlighten us!)
So, in celebration of the worldwide, Instagram phenomenon that is the #smoothiebowl, we wanted to share this gorgeous recipe with you from Anisa’s blog (from all the way up there ^ in those gorgeous NZ mountains… Not jealous at all.)
1 cup unsweetened natural coconut water (we recommend Chi, obvs.)
2 small frozen bananas
1/2 cup frozen blackcurrants
1/4 cup plain unsweetened yoghurt (dairy free if vegan etc)
1 tbsp rolled oats (omit if gluten intolerant)
1 tsp honey (or maple syrup if vegan)
Place all ingredients in a food processor, whizz away until nice and smooth, then finish with a combination of your favourite toppings. Enjoy!
Click here for the full article, as well as plenty more recipes from I Accidentally Ate the Whole Thing.
We think National Breakfast Week might just be our favourite week of the year! If you’ve been following us on Instagram, then you’ll know why, as this week we’ve been whipping up some healthy breakfasts that are not only delicious, but nutritious too.
Breakfast is the most important meal of the day, and we believe that it should NEVER be boring. So check out our recipes below, and wow your loved ones this weekend with a tasty breakfast. (You can thank us later!)
Raw Cacao Pops aka “Healthy Coco Pops”
Makes 4/5 servings
400g Raw Sprouted Buckweat (we used Planet Organic’s)
2 tbsp Chi Coconut Oil (melted)
2 tbsp cacao powder
2 tsp baobab or lucuma (we used Aduna Baobab)
2 tbsp maple syrup
2 tbsp cacao nibs
Mix coconut oil and buckwheat in a large bowl. Add the cacao powder and baobab, and stir to ensure the buckwheat is evenly coated. (Optional: add maple syrup to taste, and cacao nibs for extra goodness and crunch.)
Serve with chopped bananas and a generous splash of Chi 100% Dairy Free Coconut Milk
(Tip: store the remainder of your cacao pops in a clean and empty coconut oil jar, or your leftover buckwheat pouch. We love recycling!)
Chi Chocolate Porridge
Makes 2 servings
500ml Chi Chocolate Coconut Milk
2 bananas (mashed)
1 cup porridge oats
1 tsp baobab
1 tbsp cacao nibs
Handful goji berries
Add the porridge oats, mashed bananas and Chi Chocolate Coconut Milk to a pan, and stir over a medium heat. Once the mixture starts to bubble, add the baobab and goji berries. Reduce the heat and allow to simmer for 5 minutes. Serve with a sprinkling of cacao nibs, and enjoy!
Salted Caramel Pancakes by Liftus Fitness
50g gluten free flour
1 scoop protein powder (we used white choc BULK POWDERS)
10ml salted caramel Jordans skinny syrup
1 egg white
50ml Chi Coconut Milk (may need more depending how thick protein powder is)
Blend all ingredients together, and cook in Chi Coconut Oil
For the sauce:
1 tsp Chi Coconut Oil, 1 tsp peanut butter, 20ml salted caramel syrup – heat on a low heat keep stirring! Then, in 5 ml salted caramel syrup and 1/2 tsp coconut oil fry your bananas.
Serve with sauce and bananas on top, and a sprinkle of hemp seeds.
Christmas cheer is all around! And despite our love for refreshing and super hydrating smoothies, we prefer something warm and festive to enjoy in the cold season. Save your smoothies for the afternoon if you can’t live without them (like us!) and in the morning enjoy these festive breakfast recipes.
Quinoa Porridge with Almond Butter
40g quinoa flakes
100 ml Chi Coconut Milk
1 banana, chopped
1 tsp cinamon
1 tsp almond butter
A handful of raspberries
1 tsp bee pollen
1. Place the quinoa, banana, lemon zest, ½ tsp cinnamon and Chi Coconut Milk in a pan and bring to the boil
2. Once thickened, take off the heat and pour the porridge into a bowl
3. Add the almond butter, the raspberries and sprinkle on the bee pollen
Cottage Banana Pancakes by Liftus Fitness
For the pancakes:
100g 0% fat cottage cheese
100g egg whites
30g banana good hemp protein
1 small banana
50g gluten free flour
2 tsp stevia
1 tsp Chi Coconut Oil, melted
A dash of Chi Coconut Water
For the topping (Quark Froyo):
½ tsp of stevia
1. Blend all the pancake ingredients together and cook in Chi Coconut Oil
2. For the Quark Froyo topping mix the ingredients and poor over the pancakes
Festive French Toast by Liftus Fitness
1 tsp grated nutmeg
1 tsp cinnamon
1 tsp stevia
100g egg whites
2-3 pieces of wholemeal gluten free bread (preferably homemade)
1tsp Chi Coconut Oil
1. Combine nutmeg, cinnamon and stevia into a ramekin and mix the powders together
2. Separate egg whites from eggs and use 1 yolk. Whisk this together so the yolk and egg whites have combined
3. Pour half of the powder into the egg mixture and stir
4. Dip the bread into the mixture and turn over so it has been fully submerged
5. Heat up the frying pan (preferably non stick) and melt 1 tsp Chi Coconut Oil
6. Fry one side of the bread and after 1-2 minutes flip and fry the other side
7. Sprinkle the remainder of the mixture over the stack once done
8. As a topping you can use Quark Froyo again or whatever you fancy
Next week, Chi will be supporting the launch of Lisa Roukin‘s amazing new cookbook My Relationship with Food. Lisa is a passionate, cordon bleu chef who enjoys creating healthy, gluten-free free recipes, that often contain little to no refined sugars or dairy products.
Lisa uses plenty of coconut products in her cookbook, and has been kind enough to share her Coconut Porridge recipe with us. This warming bowl of coconutty goodness makes for the perfect, healthy winter breakfast. Lisa says, “this is a must try porridge. It’s healthy, nutritious, and a good source of potassium, not just from the banana but also from the coconut water. The oats in porridge help to lower cholesterol levels if eaten regularly over a sustained period of time, and are a good source of fibre and protein.” Lisa also suggests experimenting with different toppings like chia seeds, blueberries, strawberries or cashew butter. Yum!
Benefits of porridge oats:
Slow release energy – Porridge oats have a very low Glycaemic Index, which means they are slowly absorbed into the body’s blood stream. This not only gives a long gradual release of energy and helps keep your blood sugar levels stable but it also keeps you full much longer than other breakfasts.
Packed full of goodness – Porridge oats contain many vitamins and minerals, as well as fibre and calcium.
High in protein – Porridge has the highest protein content of any cereal. It’s oats contain around 10g of protein for each 100g serving.
Coconut Porridge Recipe
Preparation time: 10 minutes
Cooking time: 5 minutes
1-pint Chi Coconut Water
80g porridge oats fine or rolled
1 large handful toasted coconut chips
- Place the coconut water and oats in a non-stick saucepan bring to boil, stirring often, then simmer for 3 minutes, occasionally stirring, leave to sit for 1 minute of the heat
- Toast your coconut chips, in a dry frying pan
- Serve with toasted coconut chips, sliced banana and cinnamon and touch of agave syrup if required
In a rush? We also love…
Don’t have time to whip up a hot, healthy brekky? Introducing Oats + Chia. This tiny, tasty packet is full of goodness and contains wholegrain oats, sun ripened chia seeds, high quality fruit and virgin coconut oil (yay!). Just add hot water!
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
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
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!
Pumpkin Soup by Liftus Fitness
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
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!
Happy Halloween everyone! 🙂
We all know that it can be tough to get children to eat their “five a day” without a fuss. It is also tricky to find nutritious, fun and tasty snacks/drinks, that aren’t loaded with sugar. Luckily, our flavoured coconut waters could be just what you and your children need.
With no added sugar, and a recent increase in the amount of natural fruit added, our fruity coconut waters are 100% child-friendly and taste better than ever.
They’re pretty versatile too! Here’s just a few simple coconut water-based recipes that you can try at home with your kids. They’re colourful, cost effective and bound to put the fun back into fruits…
Fruity Coconut Water Ice Lollies
Note: This recipe requires ice pop moulds. These are usually fairly cheap and can be purchased from most large supermarkets, or online on eBay or Amazon. Alternatively, you can make your own using plastic cups and lolly sticks.
For simple, fruity ice lollies, pour Chi Coconut Water & Pineapple, Chi Coconut Water & Mango or Chi Coconut Water & TropicalFruits into your molds and leave to set in the freezer over night. Serve and enjoy!
For more colourful ice lollies (with extra goodness!) use any of the above Coconut Waters or Chi 100% Pure Coconut Water, and add sliced fruits. It is useful to use smaller fruits like kiwis, strawberries or blueberries so that they fit nicely in the molds. Leave to set in the freezer over night.
Fruity Ice Cubes
This recipe is perfect for encouraging your children to drink more water. Pour Chi Coconut Water into ice cube molds and add small, sliced fruits. Leave to set in the freezer overnight.
Add to water for a nutritious pop of colour!
Coconut Water Slush
Blend 330ml of your chosen Chi Coconut Water together with a handful of ice and a handful of fruit (the sweeter the better!)
Serve to your children in their favourite cup, add a colorful straw, and put your feet up for five minutes. 🙂