NEW STOCKIST for Bali Nutra Coconut Syrup: Kishnubbly

We are very excited to announce that we have just started stocking Bali Nutra Coconut Syrup with the wonderful online Farmer’s Market – Kishnubbly!

Started by husband and wife team; Steven and Bianca Preston, this global food forum is full of delicious delights. You will find a huge mix of products on Kishnubbly, they sell everything from pet food to mixing bowls, from chocolates to coconut syrup! We think that you should be able to buy your coconut syrup in the same place that you buy your artisan bread, steak or soft drinks, and Kishnubbly makes this a reality. Their wonderful site is a marketplace for lots of independent producers and sellers of magical products, and it is the perfect place to sell our coconut syrup. It is the perfect place to buy the ingredients for a Christmas Hamper for someone that has everything!

Kishnubbly brings the people back into the sometimes faceless world of business. They do a regularly updated ‘Meet The Seller’ area on their homepage, allowing you to hear the stories behind the brands. Their products are as quirky as you would expect. Gluten Free brownie mixes and Sausage Makers meet, for probably the first time in existence. There is an air of class to their beautifully crafted site, with stunning photography mixed with a slick and easy to use interface.

So come and check out our store on Kishnubbly, and whilst you’re learning about our nutritious and delicious coconut syrup, why not check out their huge variety of other delicacies.

See their website for more details.

NEW STOCKIST for Bali Nutra Coconut Syrup: The Protein Pick and Mix!

Bali Nutra is very excited to be stocking our coconut syrup with The Protein Pick and Mix. They have a fun and very pink approach to nutrition. This shows people that eating healthily can be exciting and different. Protein Pick and Mix stock everything from protein bars to supplements and healthy baking products and Bali Nutra. The Protein Pick and Mix is a forever growing and expanding site. They keep up to date with fitness and food trends whilst keeping nutrition at the key of their business ethos.

Protein Pick and Mix describe themselves as “the one-stop sampling shop, dedicated to bringing you the widest possible choice of tasty high-protein snacks and shakes, along with and the latest and greatest in sports-supplements.” The other great plus point of The Protein Pick and Mix is that they do most of their bars and snacks in single servings. If you want to try something new and you’re not sure…. this is the place to go!

They have friendly customer service and often give out discount codes on their website and social media. All new customers at this time are offered a 5% discount on their first order. So what are you waiting for? This is the perfect place to get your coconut syrup, and a few other guilt free treats whilst your there.

Not only do The Protein Pick and Mix frequent fitness events over the country, but their wide array of bloggers and social media gods keep you updated with the most delicious and nutritious recipes, using Bali Nutra. They have a very active Instagram, Facebook and Twitter, so if you are ever in need of inspiration it’s a definite resource.

Bali Nutra is very proud to be involved with such an interestingly fresh company, that embraces the worlds of fitness and nutrition with such vigor and sass!

Check them out today!

 

 

Bali Nutra

Berry Booster Smoothie

BERRY BOOSTER SMOOTHIE

Ingredients (Serves 1)

Kick start your day with the Berry Booster smoothie to counter inflammation. Inflammation is just as bad for your brain as it is for your body.
Chia seeds are high in omega-3 fatty acids, which experts believe are necessary for transmitting signals between brain cells. Blueberries and raspberries are also known for encouraging healthy connections between the cells of the brain, hence one of our favorite combinations of Coconut Syrup Smoothies.

SERVINGS: 1

1/2 cup blueberries
1/2 cup raspberries
1/2 small banana, peeled and frozen
1/4 cup diced pineapple
2 Tbsp chia seeds
2 tbsp Bali Nutra Coconut Syrup
3 ice cubes
1/2 cup pomegranate juice
1 serving whey protein powder (vanilla)

The Berry Booster Smoothie is easy to make smoothie that provides a nourishing breakfast or perfect afternoon boost.
With the combination of Bali Nutra’s Coconut Syrup, Berry Brain Booster is best enjoyed in the morning or afternoon to have optimum effect of absorbing the most nutrients.

Method:

1. Put all the ingredients except the protein powder in a blender, and blend at high speed until smooth.

2.
ADD the protein powder and lightly blend until incorporated.

 

 

Carrot, Apple and Raisin Cake

Ingredients (Serves 2)

225g/8oz self-raising flour
3 tbsp Spoons of Bali Nutra Coconut Syrup
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
5 tbsp Coconut oil
grated zet of 1 orange plus 4 tbsp juice
140g/5oz finely grated carrot
1 medium eating apple, peeled, cored and grated
85g/3oz raisins
50g/2oz pumpkin seeds
Bali Nutra Coconut Syrup for coating

Overview

The perfect egg-free dessert, full of fruit with a zingy cinnamon taste.

Method

1. Preheat the oven to 180°C/Gas 4/fan oven 160°C. Butter two 20cm/8in round cake tin. Mix the flour, baking powder, salt and cinnamon together in a large bowl. Ina separate bowl mix together the oil, orange juice and coconut syrup.

2. Add the orange mixture to the flour along with the grated carrot and apple, orange zest, raisins and pumpkin seeds and stir until relay well mixed. Spoon into the prepared tin.

3. Bake for 50 minutes-1 hour, until the cake pulls from the side of the tine. Cool on a rack before removing from the tin. Coat with Bali Nutra Coconut Syrup and serve.

Chocolate Coconut Syrup Smoothie

Ingredients (Serves 1)

1 cup unsweetened vanilla almond milk
2 tbsp Bali Nutra coconut syrup
1 tbsp unsweetened cocoa powder
1 tbsp almond butter

1 banana
1 cup Kale or Spinach leaves
1 tbsp chia seeds
1/2 cup of ice cubes

 

Method

1. Add the Milk, Almond Butter, Coconut Syrup, Banana, Cocoa Powder, Greens and blend for 1 minute or until fine.
2. Add the ice cubes to and blend for 1/2 minute for a cool refreshing smoothie.

Prefect Time to have Chocolate Coconut Syrup Smoothie is in the morning or early afternoon.

This Chocolate Coconut Syrup Smoothie is a guilt free pleasure that you can enjoy every day!

Raspberry and Blueberry Lime Drizzle Cake

Ingredients

225g coconut oil
4 tbsp Bali Nutra Coconut Syrup
4 eggs
250g/9oz self-raising flour, sifted with a pinch of salt
grated zest and juice of 2 limes
25g/1oz ground almonds
100g/4oz each blueberries and raspberries
FOR THE SYRUP
8 tbsp lime juice (about 4 times)
grated zest of 1 lime
2 1/2 tbsp of Bali Nutra Coconut Syrup

 

Overview

Delicious, fruity and moist! A cake worthy for teatime everyday.

Method

1. Preheat the oven to 180°C/Gas 4/fan oven 160°C. Line the base and sides of a 20cm/8in square cake tin and butter the paper

2. Cream the coconut oil and syrup together until light. Gradually beat in the eggs, adding a little of the flour towards the end to prevent curdling. Beat in the lime zest, then fold in the rest of the flour and almonds. Fold in about 3 tablespoons of lime juice, giving a good dropping consistency. Fold in three quarters of the blueberries and raspberries and turn into the prepared tin. Smooth, then scatter the remaining fruit on top. Bake for about 1 hour or until firm

3. Gently heat the lime juice, zest and Bali Nutra coconut syrup in a saucepan, without allowing it to bubble. While the cake is still hot, prick it all over with a skewer then spoon the syrup over it.

Coconut Cake

Ingredients

175g/6oz butter, softened
3 tbl Spoons of BaliNutra’s Coconut Syrup
175g/6oz self-raising flour
1 1/2 tsp baking powder
3 eggs, beaten
50g/2oz desiccated coconut
2 tbsp coconut cream, or single cream
FOR THE BUTTERCREAM FILLING AND TOPPING
4 tbsp of Bali Nutra Coconut Syrup
100g/4oz butter, softened
3 tbsp coconut cream, or single cream
5 tbsp raspberry jam

Overview

Be sure to remind yourself of the great taste of coconut, with this classic favourite bake.

Method

1. Preheat the oven to 180°C/Gas 4/fan oven 160°C. Butter two 20cm/8in sandwich tins and line the bases with grease proof paper. Mix the butter, sugar, flour, baking powder and eggs in a food processor for 2-3 minutes until smooth. Gently stir in the coconut and cream

2. Divide the mixture between the tins and smooth the tops. Bake for 25 minutes until evenly golden and firm. Loosen the edges and leave in the tins for 5 minutes, then turn out on to a wire rack to cool. Peel off the lining paper.

3. Make the buttercream: beat together the icing sugar, butter and coconut cream until smooth. Spread one sponge with the jam. Top with just under half the buttercream and sandwich with the other sponge. Swirl the remaining buttercream on the top of the cake

Chickpea Snack

Ingredients

Two 450g cans of chickpeas

 

1 large potato, cubed

 

1 medium onion, diced

 

2 tablespoons tamarind paste

 

1 teaspoon mango powder

 

1 teaspoon garam masala

 

1 teaspoon ground coriander

 

1/2 teaspoon ground ginger

 

2 tablespoons tomato ketchup

 

3 tablespoons Bali Nutra Coconut Syrup

 

salt

 

1 tablespoon chopped fresh mint

 

2 tablespoons fresh coriander

 

4 baby tomatoes, sliced

 

3 baby onions, sliced

 

1 red chilli

 

1 green chilli

 

Overview

This sweet and sour delicacy is one of the most popular snacks across the Indian subcontinent. It may be eaten at any hour of the day, and also acts as a perfect side dish to any meal.

Method

1. Drain the chickpeas well and place them in a large serving bowl.

2. Boil the potato and onion until soft but not mushy. Drain and set aside.

3. In a large bowl, blend together the tamarind, mango powder, garam masala, ground coriander, ginger, chilli powder, tomato ketchup, coconut syrup and slat to taste, with 150ml water. Pour this sweet and sour sauce over the top of the chickpeas. Add the potatoes and onions to this and mix everything together.

4. Mix in half the fresh mint and half the fresh coriander and garnish with the remaining mint and coriander and the tomatoes and onions. Arrange the two chillies crossed on top to serve.