why you should do it
Have you ever heard of oil pulling? Did you ask yourself what it is and why people are doing it? No? Well, then this post will bring some clarity.
Oil pulling is a method to do mouth cleansing in a natural way. It is an ancient Ayurvedic healing practice and has been used in coconut producing countries for hundreds of years.
You can do oil pulling with different kinds of oil but it is mostly done with coconut oil. We at Chi also use coconut oil for our oil pulling, which is organic, raw, virgin and cold-pressed. It has a lot of benefits and is pleasant to the taste. Moreover, coconut oil has strong antibacterial properties, which is very advantageous when doing oil pulling.
You mainly do oil puling to receive a better oral hygiene and get rid of bacteria in your mouth. The method to do it is very simple and easy. You just have to swish the coconut oil in your mouth for around 20 minutes. Do this preferably in the morning before you eat or drink anything. After that, you spit it out into the trash or toilet. Don’t swallow it! The oil should look milky and be watery now. If it isn’t, you didn’t swish it long enough. You shouldn’t spit it into the sink as it contains all the toxins from your mouth. Furthermore, you don’t want to clog your sink drain. Afterwards, rinse your mouth with warm sea salt water, as it will kill any lingering bacteria. But that is optional. What you definitely have to do is to brush your teeth afterwards!
You not only receive a better oral hygiene by doing oil pulling. There are more benefits coming with it. Some examples are a better breath and better overall hygiene in the mouth, whiter teeth, the healing of bleeding gums, better skin or the detoxification of your body. But as already said, these are just some examples out of a lot. Furthermore, coconut oil also contains a lot of vitamins that are easily digestible. It provides you with vitamin A, D, E and K.
If you want to have visible results, you should do oil pulling for at least two weeks. The Chi Oil Pulling kit is available in a two-week course, a four-week course or a six-week course. As you should do the oil pulling every day, the courses contain one sachet for every day. After a few days you will see the first results and you will notice the benefits.
If you have never tried oil pulling before, you should now! We have listed the benefits and it is so easy to integrate it into your daily routine. Oil pulling is the natural and healthy way compared to all the other chemical methods, which are more harmful than helping. So if you want to give your body a treat, try oil pulling.
you didn’t know about
By now, we all know coconut water and that it is hugely healthy. But did you know that the coconut yields so many more products than only coconut water? The whole coconut fruit is used to produce different products and even parts of the coconut tree are used! Today, we want to present some things made out of the coconut fruit you might didn’t know.
Although, many of you already know coconut water, we briefly want to respond to it for those who just don’t know it yet.
Coconut water is probably the most popular coconut product people know. It is the liquid inside the coconut. One can drink it directly from the coconut (if you are lucky enough to live in a growing area) or you can buy it packaged. Coconut water is absolutely healthy (read about the benefits of coconut water here) and keeps you hydrated.
Coconut oil is made out of the coconut meat. It is extracted by cold pressing the meat until the oil is released. Coconut oil can be used in various ways, e.g. as cooking oil, in baking, as a hair mask and much more. Read about the usage of coconut oil on your body here.
Coconut butter is also extracted from the coconut meat. To gain the butter, the coconut meat is blended until it gets a smooth and creamy consistency. Coconut butter can be eaten plainly, as a spread on your toast or as a drizzle over desserts. It can be easily made at home by just blending coconut flakes until they are smooth.
To obtain coconut flour, coconut meat is dried and pulverised afterwards. Coconut flour can be used as a substitute to wheat flour and is a good alternative if you cannot stomach gluten. Coconut flour is mostly used for baking.
If you grate coconut meat, mix it with a splash of water and squeeze it afterwards, you will gain coconut milk. Coconut milk is used a lot as an alternative to cow’s milk but also for desserts, soups, in curries or simply to enrich the taste of (mostly Asian) dishes. Some other products made out of coconut milk are coconut yogurt, coconut ice-cream or coconut kefir. These products are very handy for allergy sufferers or vegans as they are completely dairy-free.
Coconut flakes are also made out of coconut meat by shredding and drying it. The flakes can be used in granola or baked goods, as a topping or just plain as a snack.
Admittedly, coconut sugar is not a product that is made directly from the coconut. It is extracted from the blossoms of the coconut tree. The blossoms contain a sap which is used to produce the coconut sugar. The sap is heated to remove the moisture. The end product is the coconut sugar which can be used as a substitute for white sugar in baking and cooking.
Wow, so there are a lot of different products we can gain from the coconut! That is amazing, isn’t it? But please note, that only a variety of products is presented here. There are a lot more things that can be made out of coconuts. Many of them can also be easily made at home, so get in the kitchen and have fun trying out!
A few days ago, we received a package from our lovely friends from PACK’D. We discovered their frozen smoothie kits, which made us quite excited! Excited, because that meant we could cock the kitchen up! No but seriously, the kits were wrapped in a really nice box. They have a very lovely and appealing packaging with bright colours and a beautiful design.
PACK’D offers three different frozen smoothie kits in various flavours. All of them contain two fruit and vegetable pouches and two superfood sachets. No preservatives or sugar is added and the ingredients are all natural.
In PACK’D Energy you can find chopped strawberries, banana, blueberries, raspberries, blackcurrants and spinach leaves and the superfood sachet contains milled flaxseeds, maca, cacao and guarana powder. The Detox variant contains chopped pineapple, apple, kale, ginger, spinach leaves and lemon zest as well as spirulina, chlorella, wheatgrass and barleygrass powder. The flavour Defence is composed of the pouch containing chopped pineapple, mango, papaya, banana, ginger and goji berries and the sachet containing milled flaxseeds, sunflower seeds, pumpkin seeds and baobab powder. Each finished smoothie provides you with different nutritions such as vitamins, potassium and fibre and shows individual benefits for your body.
It is really easy to prepare the smoothies as every pack has a little description of how to use it. You have to add a liquid to every kit. We used our Chi Coconut Water and Chi Coconut Milk. PACK’D Defence was the the frozen smoothie kit started with. In not more than two minutes we created a very delicious smoothie with a bright yellow colour. It smelled really fresh and you can taste the different fruit. The green smoothie which was the result from the Detox kit doesn’t taste like the usual “green and healthy smoothie”, which a lot of people don’t find really tasty. Detox has a very enjoyable taste and the fresh green colour makes it look nice as well. From PACK’D Energy we created a smoothie bowl but the process to do it was of course the same. After the ingredients from the pack were added to the blender we obtained a smoothie with a lovely red colour which smelled and tasted just so good!
The PACK’D frozen smoothie kits are a very handy way to create tasty smoothies which contain healthy ingredients. They are fuelling your body and provide you with important nutrients. Apropos of nothing, you consume a good amount of fruit and vegetable easily. Thumbs up for PACK’D!
sugar for 2016!
You know how bad it is to eat sugar but it’s hard to stop. The latest research has proved that sugar is more addictive than tobacco, more dangerous than alcohol, more fattening than fat. You may not be eating Oreos by the roll or guzzling cans of Coke, but that doesn’t mean sugar’s absent from your diet. Nowadays added sugar is everywhere even in a food that doesn’t taste sweet such as bread, sauces or crisps. In this article we will give you all the tips to eat less sweet food!
Sugar is an addiction like cocaine! It can be really hard to stop eating it! first we have to understand why? If you’re addicted to sugar, there is an emotional component. You’re craving and overindulging in sugar for a reason – you may be eating sugar to care for your emotions, to manage stress, or to care for your emotional, psychological or relational needs.
So now lower your sugar intake with these 8 easy ways:
1. Read the label
You will realise how often sugar is included to foods. Ingredients are listed in order of how much exists in the product, so if sugar is near the top, that’s a red flag.
2. Don’t look for just the word ‘sugar’
Sugar hides under several sneaky names, including high fructose corn syrup, dried cane syrup, invert sugar, molasses, sucrose (or any word ending in “-ose”), brown rice syrup, honey, and maple syrup.
3. Buy the right products
Once you know where sugar hides, you can start making changes. Buy foods labeled “no added sugar” or “unsweetened.”
4. Take your time
In cutting down on sugar takes time. As we said sugar is like a drug so the beginning will be hard but the easiest way is reduce your consumption of sugar. If you normally put two packets of sugar in your coffee, for instance, try one for a week, then half, and finally add only a splash of milk.
Studies showed that sugar doesn’t cause proper satiety but it does make you hungry. So to avoid any craving, the best things to do is:
- Eating breakfast every morning
- Including fat and protein in your meals
- Eating regular meals
- Drinking more water
6. Sugar free, no calorie…?
Be careful don’t be tempting to buy the products with sugar free or no calorie write on it. The processed food manufactures are clever instead to use normal sugar they use aspartame or other substitute but they are even worst. When you eat something sweet, your body expects calories and nutrition, but artificial sugars don’t give your body those things.
7. Add flavours to your meals
Adding flavours will help you to eat less carbohydrate foods. Skip the flavored oatmeal and add a sweet kick with cinnamon, nutmeg, and ginger.
8. Don’t drink it
Even drinks that are considered healthy can contain more of the sweet stuff than you’re supposed to have in an entire day. Case in point: “enhanced” waters (eight teaspoons per bottle), bottled iced teas (more than nine teaspoons per bottle), energy drinks (almost seven teaspoons per can), bottled coffee drinks (eight teaspoons per bottle), and store-bought smoothies (more than a dozen teaspoons—for a small).
9. Indulge yourself
It’s okay to have sometime a little treat but it needs to be occasionally.
NO ADDED SUGAR – NO PRESERVATIVES – NEVER HEATED
Article from www.health.com
Bain Marie restaurant invited Chi to the enTHAIrely Raw Supper Club to celebrate the summer by enjoying the fresh and vibrant flavours of Thailand with a Raw Thai menu. The evening featured an entirely raw Thai-inspired 3-course menu. We tasted some delicious Thai dishes recreated with a raw and healthy twist. We also enjoyed a refreshing Lemongrass Kefir Fizz Mocktail on arrival.
The Goldfinger Factory hosted the Supper Club event on the 30th July & 6th August. This factory has a furniture showroom, a sustainable workshop, an upcycling school and a café space. It’s in this cool place, located in the heart of Portobello where we had a lovely evening sun with our refreshing Chi Raw Coconut Water. The enTHAIrely RAW menu was 100% raw, gluten-free, grain-free, dairy-free, refined sugar-free and was suitable for vegetarians and vegans.
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.
Happy Thanksgiving to all of our American followers! Here are some of our favourite healthy thanksgiving day recipes which will come in handy this Christmas too.
Vegan Cranberry & Orange Relish
A healthy alternative to cranberry sauce, with no refined sugar added.
Author: Knead to Cook
8 cups of fresh cranberries
1/2 cup orange juice
1/4 cup of maple syrup
- Wash the cranberries and let dry. Place 4 cups of cranberries into a saucepan with the orange juice and maple syrup. Cover and turn up the heat to high. Cook for 5 minutes. Then uncover and let cool.
- In the meantime, take the remaining 4 cups of cranberries and place in the food processor along with two peeled oranges and the zest (from both oranges). Pulse until chopped nicely.
- Once the hot mixture is cooled, blend with the cool mixture and serve or refrigerate. Serve chilled or at room temperature.
Apple Cranberry Walnut Salad
Crisp apples, dried cranberries, feta cheese, and hearty walnuts
come together in a fresh Autumn salad.
6 cups salad (Tiffany uses a combination of arugula and baby spinach, but any spring green mix will do)
1 red apple
1 green apple
1 cup walnuts, roughly chopped
⅓ cup crumbled feta cheese
⅓ cup dried cranberries
1 cup apple juice
4 tablespoons apple cider vinegar (or white vinegar in a pinch)
2 tablespoons honey
scant ½ teaspoon salt
¼ teaspoon black pepper
¼ cup coconut oil
- Core and chop apples (thin slices or 1 inch chunks). Toss lettuce, apples, walnuts, feta, and cranberries together in a large bowl.
- Whisk together all dressing ingredients. Toss with salad immediately before serving. Enjoy!
Vegan Sweet Potato Pie With
Whipped Coconut Cream Frosting
Slightly less indulgent than most Thanskgiving desserts, this recipe uses sweet potato,
coconut oil, coconut milk and maple syrup to replace those naughtier pie ingredients.
Author: Leta Shy
For the crust
1/2 cup pecans, coarsely chopped
1/2 cup rolled oats
1 cup whole wheat pastry flour
1/4 cup coconut oil
2 tablespoons maple syrup
For the filling
3 tablespoons cornstarch
3/4 cup packed dark brown sugar
2 sweet potatoes, cooked
3/4 cup coconut milk
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon sea salt
For the coconut whipped cream
1 can chilled full-fat coconut milk (fat solids only)
2 teaspoons maple syrup
1/2 teaspoon vanilla extract
Notes: Cook, cool, and peel the sweet potato before proceeding. Bake and cool the crust before you make the pie filling, and make the coconut cream after your pie has had time to cool; you’ll need to refrigerate a can of full-fat coconut milk overnight. It helps to also chill the bowl you’ll be whipping the cream in for a few minutes before you’re ready to whip.
- Add pecans and rolled oats to a blender and grind to a powder. Make sure you don’t overblend — you may end up making a paste. Place flour in a medium-sized bowl and add pecan and oat mixture. Mix well.
- Add the coconut oil and mix with a fork until it is thoroughly incorporated into the flour mixture.
- Stir in the maple syrup; mix just enough to blend well and form a dough that will hold together when pressed.
- Transfer mixture to a 9-inch pie pan and spread into an even thickness on the sides and bottom of the pan.
- Poke holes in bottom and sides of the crust. Bake at 375 degrees for 20 to 25 minutes or until golden brown. Let the crust cool before filling.
- While crust is baking, make the pie filling: in a large bowl, whisk together brown sugar and cornstarch until combined. Add sweet potato, almond milk, nutmeg, cinnamon, and salt and whisk until blended. Pour mixture into pre-baked pie crust.
- Bake 1 hour or until edges are set and centre slightly jiggles. Let cool on a wire rack at least 1 hour before serving.
- Once pie has cooled, open the can of chilled coconut milk, turn upside down, and open. Pour out the liquid at the top; you’ll use the cream part, not the liquid.
- Gently pour the coconut fat into your chilled mixing bowl and whisk with a hand blender or standing mixer until whipped. Add confectioners sugar and vanilla or maple syrup and whip again until fully incorporated. Spread evenly onto pie and refrigerate.