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Showing posts from tagged with: chi coconut milk

Say YES to the Slow Cooker..

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19.02.16

With all the latest health gadgets on the market, from the Spiralizer to the Nutribullet, some of the old favourites can be forgotten! The slow cooker is one of those staple pieces of equipment that can benefit you in so many ways - for the health conscious, busy mums and just those of you that love locking in flavour, everyone should invest in one (at such budget prices too!)

Why the slow cooker?

How the slow cooker can help: Cooking at home is a great first step in trying to get your health eating under control. Since slow–cooked food relies on long, moisture-rich cooking, you can use less oil than if you were cooking with dry heat in the oven or on the stove. Using your slow cooker to make dinner means that dinner is ready when you get in the door—no more hungrily snacking on other food while preparing dinner.

Using a slow cooker can save you major time preparing meals. By prepping ingredients and putting them in the pot before you leave for work in the morning, you know that when you come home dinner will be waiting. Bonus: Use the extra time you save and hit the gym after work.

Slow cookers lend themselves to stews and other one-pot meals that let you stretch more expensive ingredients, like meat, further.  such as Pulled Pork with Caramelized Onions. Chances are a slow-cooked meal will yield leftovers ..Bring leftovers for lunch the next day and you’ll save on lunch money too! BONUS!

Recipes to Try:

1. Slow cooker Three bean & Barley soup 

Serves: 4-5

 INGREDIENTS

  • 1 tablespoon chi coconut oil
  • 1 large onion, diced
  • 1 large stalk celery, diced
  • 1 large carrot, diced
  • 1.4l water
  • 1 vegetable or chicken stock cube
  • 100g pearl barley
  • 100g dried black beans
  • 100g dried great northern beans
  • 80g dried kidney beans
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 3/4 teaspoon salt
Method:
  1. Heat oil in a slow cooker on a medium heat. Add onion, celery and carrot and cook, stirring occasionally, until softened, about 5 minutes. Add water, broth, barley, black beans, great northern beans, kidney beans, chili powder, cumin and oregano. Bring to a lively simmer over high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, until the beans are tender, 1 3/4 to 2 1/2 hours (adding more water, 1/2 cup at a time, if necessary or desired). Season with salt.
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2.

5 a day Vegetarian Ratatouille and cous cous - (we added a mozzarella stuffed chicken breast on the side too!)

Serves:2

  • 1 tbsp coconut oil
  • 1 medium onion finely chopped
  • 3 garlic cloves, finely chopped
  • ½ tsp dark brown sugar
  • 1 tsp chipotle paste (we used Discovery)
  • 400g can chopped tomatoes
  • 4 skinless, boneless chicken breasts
  • 1 small red onion, sliced into rings
  • 1 pack of button mushrooms chopped roughly
  • 1  can of chickpeas
  • a few coriander leaves
  • 1 chicken or vegetable stock cube
  • splash of water
  • 150g wholegrain cos cous

FullSizeRender Method;

1. roughly chop both onions, garlic, courgettes, mushrooms and peppers into medium sized chunks

2. In your slow cooker add the coconut oil and all the chopped ingredients, stir once to coat all vegetables.

3. Leave for 10 minutes then add the chopped tomatoes, brown sugar, chickpeas and chicken stock cube and a splash of water

4. Leave to simmer for an hour.

5. Now add the cous cous to the pot and cover.

6. Meanwhile, make a fairly deep incision into the side of each chicken breast, but be sure not to cut through to the other side completely!

7. Stuff with mozzarella, add salt and pepper to the top of the breasts and roast for 30 mins in oven.

8. Serve with the cous cous medley and any other veg!

Coconut Milk rice pudding with Giving Tree Strawberries

Serves: 2

Ingredients:

 Combine the rice, sugar and coconut milk in a large bowl. Stir well, then transfer to the slow cooker with a teaspoon of coconut oil and add the vanilla pod. Leave on a low heat in the cooker for an hour and three-quarters, stirring three or four times during cooking, until the rice is tender. There should be no golden skin on top. To keep the pudding relatively light and also dairy-free, leave it as it is. To make it a little richer and more indulgent, stir in some more coconut milk.

Serve in glasses or bowls with Giving Tree fruit crisps and extra fresh fruit too seasoned with a squirt of lime juice.

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Fast, Freeze dried Smoothies.

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25.01.16

Fast, Freeze dried smoothies.

It seems this January everyone is trying to pack in their nutrients in smoothies, namely NutriBullets! We all know some recipes can take far too long to make and ultimately are too much hassle. Here are a few fresh ideas incorporating freeze dried fruits, simply add straight from the pack, no cutting, peeling or juicing. All with no nutrients lost! Perfect.

   

Modern Mango - Indonesian Jamu.

Indonesian Jamu is a traditional Indonesian ‘herbal medicine’ that has been made for centuries, traditionally used to heal and enhance beauty and strength. With its high concentration of antioxidants it’s fantastic to keep the mind and body feeling healthy whilst tasting delicious.

MangoKumquatSmoothie Ingredients. Method. Add all ingredients into NutriBullet/Blender and blend on high until smooth and creamy, keeping one delicious mango crisp out to crumble over the top. Enjoy immediately.  

Flu- Fighter

These vibrant ingredients combine to create the ultimate cold-crusher, the fresh citrus and ginger mixed with the freeze dried fruit create an antioxidant master class, so if your feeling a little under the weather then this ones certainly for you.

vegan-mango-and-orange-smoothie-1-2   Ingredients. Method. Add all ingredients into NutriBullet/Blender, blend on high speed, enjoy and prepare to feel a whole lot better.  

Cleansing Greens and Coconut blast.

This fresh easy to make blend is packed with goodness sure to leave you feeling revitalized and renewed.

This-Tropical-Green-Smoothie-is-one-of-my-favorite-green-smoothies-loaded-with-spinach-pineapples-orange-juice-and-bananas.-Its-only-255-calories-and-deliciously-smooth-4   Ingredients.   Method. Place all ingredients into NutriBullet/Blender, blend on high until for 30s or until smooth. Enjoy and feel rejuvenated.  

Recover - Post workout.

This refuel and rehydrate shake is a post workout essential. The whey protein is a fantastic fast acting protein designed to maximize protein synthesis after exercise this mixed with the hydrating properties from the coconut water is ideal for recovery.

  strawberry-vanilla-smoothie_Taupo-853x1280 Ingredients.    Method. Blend all ingredients and immediately consume after a tough workout; to maximize recovery and effects, consume within 20minutes of finishing exercise.    

Giving Tree Granola

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13.01.16

Granola. A breakfast staple to so many of you, with granola sales up by 20% last year (Grocer uk) and so many brands to choose from its a fantastic, energy fuelling 'go to' breakfast or snack.

However, be warned.. many 'healthy' granolas are jam packed with refined sugar and dried fruit coated in sugar which in reality does not make a healthy mornings breakfast. Along with the high sugar content, many brands add fats such as palm oil to their granola which raises saturated fat levels and overall makes a pretty unhealthy breakfast, that will leave you feeling hungry faster too.

This doesn't mean to say all granolas should be tarred with the same sticky brush!

We are loving Raw Gorrilla Strawberry Crispies at the moment, a completely Raw, Gluten free, Vegan, Paleo cereal! With no additives or preservatives and blended with amazing superfoods like raw cacao, lucuma & macs it goes perfectly with Chi Coconut Milk too!

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We also LOVE making our own!

The most important bulk ingredient to the granola should be the whole oats. They are full of fibre, high in protein, and contain vitamins and minerals like folate, iron, and magnesium.  Make sure when you buy your oats, they are labelled as 100% pure whole rolled oats, nothing that says “instant” or “quick cooking or any added sugar or sweeteners!

Nuts and seeds make a fantastic addition of protein, texture, flavour and Vitamin E.  A small amount of unsweetened dried fruit is ok too, just make sure it’s unsweetened to keep the sugar content down.

Here at Giving Tree, we realised it's easier than you think to make your own delicious granola, which we found topped with Giving Tree fruit crisps makes a bowl of pure, healthy goodness!

Here's our favourite recipe, but remember you can add your own favourite additions too - just remember to check the back of ingredients and aim to avoid sweetened nuts and fruit. You can reach your own desired sweetness with the addition of coconut sugar (low GI) or a small amount of extra honey.

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Giving Tree Granola Recipe;

Ingredients:

  • 2 tbsp chi coconut oil
  • 3 tbsp raw, organic honey
  • 300g rolled oats
  • 50g sunflower seed
  • 4 tbsp sesame seeds
  • 50g pumpkin seeds
  • 100g flaked almond
  • 100g dried berries (find them in the baking aisle - make sure they are unsweetened)
  • 50g unsweetened coconut flakes
  • Method:
    1. Heat oven to 150C/fan 130C/gas 2. Mix the oil and honey together in a large bowl. Tip in all the remaining ingredients, except the dried fruit and coconut, and mix well.
    2. Tip the granola onto two baking sheets and spread evenly. Bake for 15 mins, then mix in the coconut and dried fruit, and bake for 10-15 mins more. Remove and scrape onto a flat tray to cool. Serve with cold milk (chi coconut milk tastes delicious on the granola),  yogurt and or as a snack to go! Don't forget to add your Giving Tree fruit crisps on top for a delicious and nutritious crunch!
    3. The granola can be stored in an airtight container for up to a month.

    Happy munching :)

    We love to hear from you so please feel free to say hello and tell us what you think of our snacks!

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