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Tips for more mindful eating

Posted by admin in Food, Givingtreesnacks, Health, Mindful, Uncategorized | 0 comments

14.06.16

We could all do with a refresher course on how to eat to benefit our health. Mindful eating may be the answer. You may have heard of mindfulness or mindfulness training. What is Mindfulness? Mindfulness can be defined as a mental state that focuses on the present as well as an awareness and acceptance of one's innermost emotions, thoughts and feelings. Similarly mindful eating is eating with intention and attention. Our culture of overconsumption today suffers a binary where diseases such as obesity and diabetes are rife, whilst other eating disorders such as anorexia and bulimia nervousa are hidden. On every corner we see fast food chains selling artery clogging 'happy meals' and every editorial is obsessed with the latest fad diet or detox cleanse. It is very easy to become confused with our relationship with food. Mindfulness is used as a form of cognitive behavioural therapy and has been successful as a form of treatment for individuals with disordered eating habits and obese individuals. <indful eat Here are some tips for more mindful eating. Respect your hunger cues.  This may seem obvious to some however others find that they often eat out of other reasons, such as boredom, sadness or as an emotional filler for real life problems. This is where mindful eating comes in. With a deeper awareness of our surroundings and inner emotions comes a  better ability to address problems at hand a more effective strategy than say 'eating our feelings'. Eating is often used as a coping mechanism for life's hardships, this can lead to a disordered relationship with food and in serious cases even obesity. On the other hand, we should not ignore hunger pangs as they come throughout the day. Waiting till you are ravenous can leave you desperate for food and susceptible to making poor food choices and can ultimately mess with your plan to eat more healthfully. Put simply it is best to eat when you are hungry and stop when you are full. This can help make eating a more enjoyable and rewarding experience void of the feelings of guilt and discomfort that are associated with overeating and junk food. Mindful eating tomatoes   Mindful eating can sometimes mean eating more slowly. This way our body has more time to register how much food we are eating before we are too full. Additionally, studies have shown those who spend more time chewing their food achieve a greater level of satiety after their meal. When we slow down we can really focus on what we are doing and what we are eating, this way we may be better able to enjoy every bite of our food, feel full and avoid overeating. In the recent decades the whole culture of food and eating has changed completely, the landscape of the food industry is now run rampant by fast food chains and in some countries even drive throughs. When we take time to carefully prepare our food, and sit down for a meal we may feel more in tune with our hunger and fullness cues. Taking a tip from the practice of mindfulness we may better able to appreciate our food and savour each bite. Pose Mindful eating Eat food that is both optimal for both your enjoyment and health. When you really pay attention to what you are eating you may be better able to focus on food that is enjoyable, balanced, healthy and will leave you satisfied after you finish your meal. Often when we eat processed prepackaged food we may eat what seems to be a lot of food and still be left wanting more, this may be because our body does not feel as though it is getting the nutrients it deserves. However when we eat an abundance of well-balanced, nutrient rich foods our body can feel full and satisfied and less prone to sudden hunger pangs and mood swings. In the long run this can save us from bouts of overeating, binging on unhealthy foods and ultimately leave us free to fuel our body with the energy we need to live life to the fullest. Overall, it is important to take a lesson from mindfulness to make us more appreciative for every moment we are given. When we are swarmed with an army of fast food options at every corner it is important to stop and think where our food comes from before we eat it. Mindful eating helps us eat more intuitively, feel greater satisfaction and avoid feelings of regret after our meal. When we revolutionise the way we eat, eating instead to nourish our body and mind, we may develop a greater appreciation for our food and be better prepared to tackle the modern day obesity epidemic. For more tips of mindful eating click here or here.

National Vegetarian Week – the best of the bites!

Posted by admin in Uncategorized | 0 comments

17.05.16

National Vegetarian Week is upon us, so why not try one of these delicious meat-free meals?

These dishes are full of flavour, texture and colour so you won't feel like you're missing out on anything at all.

For the Pasta and Cheese lovers..

Mac and three cheeses recipe

SERVES 4

INGREDIENTS 1 x 410g tin of evaporated milk 200g cream cheese 2 tsp English mustard ¼ tsp freshly grated nutmeg 350g macaroni 3 tbsp chi coconut oil 1 small garlic clove, crushed 175g  Comté or cheddar, grated 75g stilton, crumbled 500g green beans 1 tbsp chopped chives 45g  sourdough breadcrumbs 45g  pecans 150g sun-dried tomatoes in olive oil

METHOD Preheat the oven to 180°C/350°F/gas mark 4.
Whisk the evaporated milk, cream cheese and mustard well. Add the nutmeg and plenty of freshly ground black pepper.
Bring 3.5 litres of salted water to a boil, and add the macaroni, slowly, making sure the water is always boiling. Stir for a minute to stop the macaroni sticking together. Test after about eight minutes – the macaroni should be very al dente. Drain well and add to the cream-cheese mixture.
 Mix a tablespoon of coconut oil and garlic and use this to grease a deep 20 x 20cm (8 x8 in) baking-dish. Spread half of the macaroni on the bottom of the dish. Scatter on half of the Comté and all of the stilton, cover with another layer of macaroni and finish with the rest of the Comté. Bake for 25 to 30 minutes, or until bubbly and golden.
Boil or steam the green beans until tender with a slight crunch – about five minutes. Drain, place in a bowl and sprinkle with the chives. Heat the coconut oil in a frying-pan. When hot, add the breadcrumbs and pecans and cook for two to three minutes, until crisp and golden. Add the beans and toss to coat them well. Serve the macaroni with green beans and, if you wish, a few tomatoes on the side.   cheesemac

Mushroom, spinach, and blue-cheese lasagne

This creamy vegetarian lasagne full of chesnut mushrooms is perfect served with a big salad and some fresh crusty bread

SERVES 4
INGREDIENTS 3 tbsp olive oil 2 x 250g packs chestnut mushrooms, cleaned and sliced 1 large onion, finely chopped 1 large clove of garlic, crushed 2 x 240g packs pre-washed fresh spinach 1 large jar ready-made white sauce (710g) 12 sheets ready-to-bake lasagne 125g blue cheese, crumbled
METHOD Preheat the oven to 200C/gas mark 6. Heat one tablespoon of olive oil in a large pan, add half the mushrooms and fry until golden, about five minutes. Transfer them to kitchen paper, add another tablespoon of oil to the pan and fry the remaining mushrooms, also transferring them to kitchen paper after five minutes.
Add the final tablespoon of olive oil to the pan and cook the onion and garlic for about four minutes, until soft. Add the spinach to the pan, cover with a lid and allow it to wilt for one to two minutes. Return the mushrooms to the pan, mix together and season.
Use a rectangular dish about 24 x 18cm and spread a layer of white sauce on the base. Place three lasagne sheets on the sauce followed by a third of the mushroom mixture, another layer of white sauce and some crumbled cheese.
Add another three sheets of lasagne and continue layering, finishing with the final three sheets of lasagne, a good covering of white sauce and a sprinkling of crumbled cheese. Bake for 35 to 40 minutes until it is cooked through and the topping is bubbling and golden. Serve with a side salad or garlic bread.

Aubergine, pepper and yogurt stacks with coriander pesto

Serves four
3 red peppers chi coconut oil for brushing 2 large aubergines ½ lemon 8 heaped tbsp Greek yogurt sprigs of coriander to serve
For the pesto: 60g (2oz) coriander leaves 40g (1½oz) blanched almonds, lightly toasted 2 garlic cloves, chopped juice of ½ lemon 125ml (4fl oz) extra-virgin olive oil (not too grassy) 60g (2oz) feta cheese, finely crumbled 1 red chilli, halved, deseeded and finely chopped 1 green chilli, halved, deseeded and finely chopped
Preheat the oven to 190°C/375°F/gas mark 5. Halve the peppers and remove the seeds and stalk. Put into a small roasting-tin and brush with olive oil. Season. Roast for 35 minutes, or until the peppers are tender and the edges of the flesh are slightly scorched.
Meanwhile make the pesto by putting everything, except the feta and chilli, into a food processor. Whizz to a purée. Season to taste, then scrape into a bowl and add the feta cheese and chilli.   stacks_2917851b
Bean chilli with chocolate and walnuts
SERVES 6-8
INGREDIENTS 2 tbsp chi coconut oil 1 large onion, finely chopped 2 garlic cloves, finely chopped 2 tsp cumin seeds or 1 tsp ground cumin 1 fresh chilli, deseeded and finely chopped (more if you like it hot) 1 tsp ground paprika 1 tsp dried oregano 1 red and 1 yellow pepper, seeded and finely chopped 1 carrot, finely chopped 2 sweetcorn cobs (kernels cut off) or 150g thawed frozen sweetcorn 2 large celery sticks (use leaves too), finely sliced 150g  walnuts, very finely chopped 300g dried mixed beans, such as kidney, black-eye or borlotti, soaked and cooked (or 3 x 400g cans cooked mixed pulses, drained) 2 x 400g cans whole plum tomatoes 2 tsp sea salt 60g dark chocolate (minimum 80 per cent cocoa solids), broken into pieces
to serve 120ml  plain yogurt 1 large handful coriander leaves, coarsely chopped Giving Tree broccoli and pumpkin crisps to dip and use as toppings too
METHOD Heat the oil in a large heavy-based saucepan or casserole over a medium heat. Add the onion, garlic, spices and oregano and cook for a couple of minutes, stirring occasionally, until the spices smell fragrant and the onions are soft but not browned.
Add the peppers, carrot, sweetcorn and celery and cook for another couple of minutes. Add the walnuts, beans, tomatoes, 250ml (9fl oz) water and salt, bring to the boil, then reduce the heat and simmer for 20 minutes. Stir in the chocolate and cook for a couple of minutes. Taste and season. Serve in bowls, garnished with a dollop of yogurt and chopped coriander with toasted corn tortillas on the side. Any leftovers can be stored in the fridge for three to five days.

branchili

5 Steps to a negative free life!

Posted by admin in Uncategorized | 0 comments

28.04.16

Negative free times. It can be so easy to get caught up in negativity and be negative free from all different angles in your life. From paying bills to unhealthy friendships, and work - related problems, to trouble at home, and we all know that a build up of negativity is never a good feeling. It’s also a gateway into a downward spiral of creating a bigger problem out of something which could be more easily solvable. Here is a small breakdown of how to have a negative free lifestyle!

GET RID OF TOXIC RELATIONSHIPS

At the time it may feel difficult to remove people from your life that you have grown to cherish, however subconsciously, someone who is in your immediate circle may be having a profound affect on your happiness.

When people feel bad about themselves they occasionally tend to put other people down without knowing it, which is in no way good for your overall happiness. If a relationship with a family member for example is reflecting something of this nature then it may be difficult to completely get out of, but the best approach is to explain how this person is making you feel as this could be resolved. If this doesn't work, distancing yourself for your own benefit may be the best option.

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EMBRACE POSITIVITY

Occasionally it can be easy to dwell over things in your life which aren’t going so well, however it’s not going to stand you in good stead for when you want to remove any negativity within your life. Sometimes, taking a moment each day to focus on the positive parts of your life, whether it be loving your job, having a wonderful family, or even the sun shining outside, appreciating these brilliant things around you will do wonders for subconsciously removing negativity from your life and enjoying the things that really matter in your life. Surround yourself with positive people and you’ll always be negative free!

DO MORE OF WHAT YOU LOVE

It’s easy to forget that life is so short sometimes, and we subsequently forget to enjoy doing more of what we love. Let’s face it, what’s the point in doing things all the time that we don’t enjoy? We spend far too long focusing our energy on parts of our lives which we don’t love that we often forget to embrace the things we do love. If painting takes your fancy or you’ve always loved going to the theatre, why do you not do them anymore? When we take away the complicated side of adult life and make it actually rather simple, as long as we are doing the fundamental things in our lives we need to do to function normally, using as much time as possible doing things we enjoy should be a priority, and is most definitely essential to be negative free!

IMG_2200CHANGE YOUR MINDSET

It’s surprising how just a simple shift in mindset can improve your positivity so dramatically. Without dipping too much into the idea of the law of attraction, unless something extremely traumatic happens in your life which undoubtedly requires down time, a swift shift in the way you view a situation can be really valuable when wanting to remove negativity from your life. Instead of thinking for example, that an interview didn’t go very well because you didn’t say everything you planned to say, shift that thought and allow yourself to accept that at the time of the interview, you did your absolute best and could not have done any more, another way to be negative free!

EAT FOODS WHICH YOUR BODY WILL THANK YOU FOR

It  goes without saying that including foods in your diet that your body will thank you for is essential. Removing some more processed foods from your diet, and replacing them with fresh fruits and vegetables will inevitably allow you to feel more positive and negative free.  Ingredients like sugar and sweeteners, along with saturated fats and too much salt, will leave you feeling lethargic and therefore more susceptible to drawing upon the negatives as opposed to the positives. Make sure you stock up on your fruit and veggie crisps with Giving Tree for a happy and healthy snacking delight!

Removing negativity from your life really can be easier than you think, with a few simple changes, your entire view can change and therefore make you happier in the long run! Here's to a negative free outlook!

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THE Foods for THE Healthiest Skin

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10.03.16

Eating a diet packed with nourishing foods has endless benefits, increased mood and energy, decreased risk of chronic disease, and weight management to name a few. Lucky for us, the benefits don't stop there. The foods we eat can have a huge impact on helping us feel great from the inside out.

Make these 10 foods go-tos on your weekly shopping list for a daily dose of skin protecting goodness. After all, our skin is our largest organ so show it the love it deserves!

Green Tea

Green tea is a great source of flavonoids, a type of phytochemical that gives plants their bright color. These flavonoids, called catechins, appear to help block UV penetration, promoting DNA repair and helping to reduce inflammation. For an even more potent source of these beneficial compounds, try Matcha. Matcha is a form of green tea where the leaves are actually consumed vs. being steeped and then discarded before drinking. Try a matcha porridge made with Chi Coconut Milk!

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Citrus

Citrus fruits like oranges, lemons and grapefruit are high in the well known antioxidant, vitamin C. Vitamin C plays a role in collagen production and protects the skin from the aging process.

Broccoli

This comes as a surprise to many, but broccoli is actually one of the best sources of vitamin C. It is also in the cruciferous vegetable family, well known for their anti-oxidant, cell protecting properties. Don't forget to try Giving Tree Broccoli Crisps as a fantastic, nutrient packed snack. Or even on top of guacamoles, for crudities, salad and soup toppings too!

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Brazil Nuts

These nuts are packed with selenium, a potent antioxidant that helps protect the skin from free radical damage caused by sun exposure. Selenium also helps maintain skin elasticity to prevent premature aging. When it comes to Brazil nuts, more isn't always better. Although they are nutrition power houses when taken in small doses, keep it to 1-2 nuts per day to ensure you're under the tolerable upper limit of 400 micrograms per day. Over indulging can lead to selenium build up in the tissues, which can become toxic.

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Chickpeas, Beans and Lentils

Legumes are a good source of zinc. Zinc plays a role in preventing and repairing cell damage as well as building new cells. Zinc is often found in sunscreen and acne treatments.

Avocados

Avos are a great source of healthy fats and vitamin E. Vitamin E is a fat soluble vitamin, so consuming it in the form of avocados will actually help you absorb more and reap the benefits. Consuming this delicious fruit provides anti-inflammatory and antioxidant effects to keep skin healthy and glowing.

Salmon

Salmon is best known for its high Omega-3 content. These fatty acids, appear to help protect against UV radiation and sunburn and may also help reduce wrinkling in sun exposed skin. Don't forget to lather up though, food does not replace the need for the gold standard, sunscreen!

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Tomatoes

Tomatoes are rich in lycopene, another powerful anti-oxidant to help keep skin glowing. Bonus: it's also high in vitamin C to further support its title as a skin protecting food.

Water 

OK, this isn't exactly a food but staying hydrated is key for healthy, smooth, supple skin. Add a squeeze of lemon or orange for extra flavour and a vitamin C boost. Coconut water also makes an excellent hydrator, packed full of electrolytes too! Try CHI Raw Organic Coconut water..delicious and refreshing!

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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Giving Tree Granola

Posted by admin in Uncategorized | 0 comments

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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HALLOWEEN COMPETITION

Posted by admin in Competition, Uncategorized | 0 comments

15.10.15

Trick or treat?  TREATTTTT! Halloween night is coming in a few weeks! Are you going to a party or watch a scary movie with your friends? Either way you need YUMMY snacks.  Giving Tree and its favourite brands are here to provide you with all you need ;)

COMPETITION TIME

halloween giveaway 2015  

WHAT’S THE PRIZE INCLUDED?

Handmade popcorn in London that use natural ingredients. Their range contain over 40 innovative flavours (sweet or savoury). Healthy and delicious range that the whole family can enjoy. Preservative free, all natural, guilt free! 100% Raw organic coconut water, unheated, with nothing added and nothing taken away. This means both the taste and nutritional content are unchanged.

HOW TO ENTER?

It’s really easy, all you need to do:
  1.  Like our Facebook page, follow us on Instagram & Twitter and follow @chicoconutwater.
  2.  Share the Halloween  competition with the hashtag #joeandseph and #givingtreesnack.
The competition will be running from the 13th October to the 27th October 4pm, so good luck everyone! Here are our links: Facebook: GivingTree Twitter: @givingtreesnack Instagram: @givingtreesnack Chi’prize T&Cs: Correct entries will be submitted into our prize draw, and a winner selected at random. The winner will be contacted via twitter or Facebook, and must respond within 48 hours to receive their prize; otherwise a new winner will be selected. Open to UK residents only.