ATHLEISURE LIST | BIVE

We have become fans of BIVE, which stands for Balance + Vitality, which are the two biggest principles of the brand. They want to show people that even with something that’s typically considered as indulgent as ice cream, one can still incorporate it into their diet and feel good about it. BIVE is ice cream with a purpose.

BIVE opened its doors in September 2018 but was in process long before that. Founder Carla Noboa spent over a year perfecting the initial offerings to maximize the benefits of the superfoods while still creating something delicious.

The original flavors were Boost Me Up (Passion Fruit, Collagen, Chia seeds, Coconut water and Amaranth), Soothe Me Up (Valerian root, Toasted coconut, Almond milk, Coconut cream, Dark chocolate chip and Vanilla), Pick Me Up (Dark chocolate, Coconut milk, Coconut cream, Chia seeds and Amaranth),

Keep Me Strong (Echinacea and Soursop), Keep Me Balanced (Strawberries, Goji berries and Vitamin C) and Keep Me Comfy (Peppermint, Aloe vera, Dark chocolate and Oat milk).

Carla comes from a nutrition background and wanted to find a fun way to consume superfoods. As an avid ice cream fan, she kept looking for options that could satisfy a sweet tooth and promote balance + vitality, but most of the “healthy” options available were merely cold and artificially sweet. She set out to create something new: an ice cream with a purpose that used real ingredients from Mother Earth. For her, being connected to nature and being satisfied with what you put in your body was personally fulfilling. She wanted to find a way to help others do the same.

BIVE offers seasonal flavors that currently include: Sexy Butter (Peanut Butter, Chocolate Chips, Cocoa Butter, Coconut Oil, Coconut Milk, Cashew Milk, and Maca), which is designed to enhance energy balance hormones, and improve sexual dysfunction.

The seasonal flavors tend to stick around longer than initially planned because customers love them so much! There are a bunch of ideas in the works for fall, come by the shop to see what makes the final cut.

The cones provided at BIVE come from the Konery, which hand rolls all their cones in Brooklyn. BIVE currently offers French Vanilla, Dark Chocolate, Matcha, and Lavender, but this lineup will change as new flavors are developped.

All flavors are available in pints at BIVE as well as GrubHub, Postmates, Seamless, and UberEats. They sell pre-packaged individual 4 oz portions which you can purchase in groups of 4.

For many people, ice cream is comfort food. It's a natural stress reliever by its sheer existence, but then by the time you finish, you sometimes end up feeling sluggish or depressed. BIVE believes ice cream can make you feel good emotionally and physically! They’ve worked hard to find natural and holistic ways to make ice cream an entirely positive experience.

BIVE

95 Orchard St

NY, NY 10002

www.thegoodbive.com

IG @TheGoodBive

Read the August Issue of Athleisure Mag and see Athleisure List | BIVE in mag.

THE ART OF THE SNACK | SMITTEN ICECREAM

Read more from the June Issue and read The Art of the Snack | Smitten Icecream in mag

ART OF THE SNACK: CHAI

PHOTOGRAPHY COURTESY OF BUTTERCREAM CHANTILLY

CHAI TEA FUDGE

Yields 36 Squares

Ingredients:

Chai tea syrup / concentrate:

1 Liter / 4 cups water
3 sticks cinnamon
10 cardamom pods, crushed
10 whole cloves
1/2 teaspoon of whole black peppercorns
1 inch section of fresh ginger, thinly sliced
1 vanilla bean, split in half
10 tsp black tea or10 bags
240g / /1 cup packed brown sugar
2 tbsp maple syrup

Directions:

Put all of the spices in one large tea filter bagand tie it shut with kitchen twine.  The samecan be done with the tea in another filter. If you use teabags don’t forget to take the labels off. You can use a cheesecloth square section as well, or you can just add your spices to the waterand strain them out later.

Bring the water to a boil in a large pot.

Add tea and spices. Reduce heat, cover and simmer for 20/25 minutes.

Remove the pot from the heat.

If you are using tea filter bags or cheesecloth and tea bags, just take them off the water. (If not strain concentrate and pour it back into the pot.)

Add brown sugar and maple syrup. Stir well to dissolve and bring toa boil.

Reduce heat toa simmer.

Continue simmering,uncovered, until the liquid reduces to a syrup, approximately 1 cup.

Allow to cool for 10 minutes then pour the syrup into a sterilised bottle/jar.

Store in the fridge.

Chai Spice Mix:

1 tbsp Ground Cinnamon
2 tsp Ground Ginger
1 tsp ground cardamom
1 tsp cloves
1 tsp allspice
1 tsp vanilla powder (or one vanilla pod gratted)

Steps:

Mix all the spices in a small jar.

Store in the fridge.

Ingredients:

396g / 14 oz /  1 can condensed milk
56 g /  2 oz /  1/4 cup butter, cubed
1 pinch salt
425g / 15 oz /  2 1/2 cups white chocolate chips
3 tsp Chai spices
2 Tbsp Chai Tea Syrup

Directions:

Line an 8×8 inch (20cmx20cm) pan with parchment paper (leaving a 2-inch /5 cm overhang on two sides).

In a large microwave safe bowl combine condensed milk , butterand salt.

Microwave on high for 3 minutes. It will be very bubbly.

Add the white chocolates chips.

Stir well until all the chocolate is melted and the mixture is really smooth.

Add the Chai spices and Chai tea syrup. Mix one more time and freeze until completely set.

Lift bars from pan and cut into36 squares.

PHOTOGRAPHY BY SWEET BOAKE

CHAI SPICED MACARONS

Ingredients:

1/2 cup butter
3/4 cup icing sugar
1/2 cup ground almonds
1/4 cup corn starch
2 tbspground chai tea
1/2 tsp vanilla
2 tsp cinnamon
1/4 tsp nutmeg
1 pinch cayenne pepper

Beat the butter until fluffy.

Add the icing sugar, beat until incorporated.

Add one ingredient at a time, add the ground almonds, corn starch and ground chai.

After each addition, scrape down the sides and mix thoroughly.

Lastly, add the spices and vanilla and mix.

Transfer into a small pastry bag fitted with a round tip and pipe a dollop onto half of the macaron shells.

Sandwich two of the shells together and slightly squeeze.

Store in an airtight container in the fridge.

PHOTOGRAPHY BY SARAH HEARTS

NO COOK CHAI ICE CREAM

SERVES 2

Ingredients:

1/2 cup whole milk
6 scoops Trader Joe’s Spicy Chai Tea Latte Mix
half and half (about 1/2 cup)
3 cups heavy cream
1 1/2 tablespoons pure vanilla extract

Heat up the ½ cup whole milk in a microwave proof measuring cup (the flex-it ones are my favorite for liquids) until is warm and just before boiling. Add 6 scoops of the chai mix and stir until the mix completely dissolves. Top it off with half and half until there are 1 ½ cups of liquid. Place the mixture in the fridge for about 30 minutes so it can cool.

Whisk together the chai mixture, heavy cream and vanilla extract in a large bowl. Pour the mixture into a running ice cream maker and run it according to the manufacture’s directions. I recommend tasting the mixture before pouring it into the ice cream machine. Since the Trader Joe’s chai mix already has sugar in it, I chose not to add any, but you may want to add 2 tablespoons of sugar to make it a bit sweeter.

If you’re using the Cuisinart one, like mine, I recommend running it for 20-25 minutes. Any longer and the ice cream will overflow. Once it’s churned, spread the ice cream in an air tight ice cream container (this one is my favorite because you get perfectly round scoops) and put it in the freezer overnight. Then it’s ready to be enjoyed tomorrow!

See more from the Sept issue.