Women Empowering Women: Our Chai Day Speakers

The Circle Healthcare Networking Event.

The Circle are having our very own Chai Day and we’re very excited. As well as being an opportunity to network and raise funds for victims of gender-based violence, it will also be an opportunity to learn more about issues that are close to The Circle’s heart.

The Circle’s Executive Director will be talking about the importance of Chai Day and the vital work being done by the grass-root projects funded by this initiative. Sioned will be joined by two guest speakers on the night.

The first is member of The Circle, International Advocate and author Sharon Benning-Prince.

Sharon Benning-Prince is a former corporate/private equity lawyer who now additionally works on supply chains and modern slavery legal matters by assisting corporates with their supply chains and transparency. Additionally, she sits as a trustee for the Medaille Trust, and is an international advocate for the International Justice Mission, both of which are anti-slavery and trafficking charities. She is passionate about the empowerment of and raising awareness for voiceless women and children and has written her first book on modern slavery with the former CEO of the Medaille Trust, Mike Emberson, which will be released in early December 2018.

She explains her decision to focus on the legal rights of women and girls who have been trafficked claiming that:

‘I have always felt strongly about women’s rights and female empowerment but it was when I first attended a women’s event on trafficking in the DRC and then heard Mike Emberson, the former CEO of the Medaille and my co-author of our modern slavery text book that made me realise the huge numbers of female adults and children that are trafficked. The numbers are astounding. In this day and age, one in which my eleven-year old daughter has no concept of restriction due to her gender, it is an anathema to me that large numbers of women and girls are suffering.’

When we spoke to Sharon about what Chai Day meant to her, she said ‘it is a day where like-minded members can share their mutual desire for change and empowerment of women. It is also provide a basis of bringing in new friends who can help in the common cause of giving a voice to those without.’ We are so excited to hear her speak on the day and learn more about her work fighting for women’s rights.

Credit: Act Alberta. Act Alberta is a human trafficking project supported by The Circle. 

Our second speaker is Female Genital Mutilation (FGM) activist, Hoda Ali.

Hoda Ali is a Survivor of Female Genital Mutilation. At age seven she was cut in Somalia and by age eleven, Hoda experienced her first of many acute hospitalisations due to complications from FGM; infected menses had caused pelvic inflammatory disease. Hoda had been unable to menstruate as a result of the small hole left after FGM.

After many surgical procedures in Somalia, Djibouti and Italy, Hoda first started menstruating age 17. However, the resulting medical complications from FGM continue to impact on Hoda’s life: infections, adhesions, subfertility, IVF, and miscarriage. Finally, she received the medical advice that IVF could no longer be pursued due to these complications.

Hoda has worked as a nurse as specialist in sexual health, in HIV clinics and as an FGM trainer for health professionals.

“We need to stop one generation from passing the practice on to the next, we all have duty of care to make sure we protect vulnerable girls/women from the violent practice. FGM is child abuse and should be treated as such rather than avoided because of cultural sensitivities.”

She has dedicated her professional life to raising awareness and campaigning for the prevention of FGM, focused on ensuring girls are treated with dignity and compassion when they encounter health care professionals in the NHS. In addition, she works as a Trustee for the charity 28TooMany whose primary focus is on research and enabling local initiatives to end FGM in the 28 African countries where it is practiced, and across the diaspora.

She co-founded The Vavengers, who campaigned for the UK’s first billboard campaign against FGM, has appeared in a BAFTA nominated FGM documentary, spoken at national conferences, news channels, and parliament; the list could go on. She is a truly inspirational woman who voices the pain, comforts the victims and campaigns to protect the girls. She trusts in life and a future and gives hope to FGM survivors.
We asked her to share her thoughts on Chai Day and any advice to those who have been generous enough to host one.

She points out that:‘in most societies, women have limited space to meet, and public spaces are often used by man. If women and girls are given the opportunity to shine and empower we can change the world. Chai day is very important because it provides safer space for women and girls to feel safe to talk, to speak up and help others; besides, who doesn’t like chai tea … be counted, stand up and speak up…you are the voice for the voiceless. By hosting your own Chai day, you are providing a safe space for discussion, for sharing stories, for empowering every women and girls who took part will be empowering the rest of their community. Together we can all end violence against women and girls; cultural acceptance does not mean accepting the unacceptable and FGM is unacceptable.’

Credit: One of Hoda Ali’s many activism projects.

There are still a few spaces at this event on Wednesday 28th November, so if you would like to hear these incredible women speak and meet fellow members of The Circle then RSVP as soon as possible!

We look forward to seeing you!

#ChaiDay #WomenEmpoweringWomen #OneReasonWhyImAGlobalFeminist


Chai Day Recipes

Chai Day Recipes!

If you want to hold your own Chai Day, or want to get involved in a friend’s or colleague’s, but need more inspiration for how to incorporate chai in your signature bakes then give some of these recipes a go!

We’d love to hear your own recipes so get in touch on our Facebook or Instagram to share your best bakes!

Masala Chai

Masala Chai is easy to make using simple, relatively common ingredients.

• 1 English breakfast teabag
• 6 green cardamom pods
• 6 cloves
• ½ tsp ground ginger
• 1 cinnamon stick
• 12 peppercorns
• 500 ml freshly boiled water
• 100ml milk
• 2-3 tsp sugar

1. Snip open the teabag and place the contents in a saucepan.
2. Add the spices and the boiling water, and simmer for three to five minutes over a medium-high heat.
3. Strain through a fine tea strainer into a jug, then return to the pan.
4. Add the milk and sugar, stir over the heat for 30 seconds. Serve immediately.

This tastes great, but you can also buy great Chai teabags in most large supermarkets.

Banana Chai Bread

• 225g plain flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 150g caster sugar
• 110g light cream cheese
• 2 medium eggs
• 170g mashed ripe bananas
• 4 tablespoons brewed chai tea (at room temperature)

1. Preheat oven to 180C/Gas mark 4. Grease and line a 23x12cm (9x5in) loaf tin
2. In a medium bowl, mix flour, baking powder and salt.
3. In a separate bowl, cream together sugar, cream cheese and eggs until light and fluffy. Mix mashed bananas and chai tea into cream cheese mixture. Add flour mixture and mix until smooth
4. Pour mixture into prepared tin, and bake in preheated oven for 60 minutes.
5. Cool on wire rack, removing from tin after 10 minutes

(Source – www.allrecipes.co.uk)

Chai Cupcakes

For the cupcakes
• 250g soft unsalted butter
• 250g caster sugar
• 4 eggs, room temperature
• 250 g self-raising flour
For the frosting
• 250g soft unsalted butter
• 500g icing sugar
For the chai flavouring
• 100 ml milk
• 2 assam or ceylon tea bags
• 5 cardamom pods, crushed
• 1 tsp cinnamon
• 1 tsp ground nutmeg
• 1 tsp ground ginger

Instead of making the chai flavouring, cut corners by using two chai flavoured teabags which are available from most large supermarkets.

1. For the chai flavouring: in a saucepan, gently heat 100ml milk. Add the teabags with the cardamom, cinnamon, nutmeg and ginger and allow to simmer for 20 minutes, letting the spices infuse.
2. After 20 minutes, remove the teabags and strain the milk, leaving it to cool to room temperature.
3. For the cupcakes: preheat the oven to 180C/gas mark 4. In a mixer, combine the butter and sugar. Once this is fluffy, add 4 eggs one by one.
4. Add half of the spicy milk to the mixture and blend well. Add the flour and once this has all mixed up, spoon into cupcake cases and bake for 18 minutes. Once they are firm but springy to the touch, remove from the oven and allow to cool.
5. For the frosting: in a bowl, combine the butter with the icing sugar and once this has mixed well and become fluffy, add the remaining half of the spicy milk.
6. Blend for 3 minutes and then either spoon onto the cooled sponges or pipe with a nozzle and piping bag. Finish with a sprinkle of cinnamon powder.

Coconut Chai Traybake

This simple traybake is spiced with cinnamon, nutmeg and cardamom, this moist coconut sponge is the perfect accompaniment to a cuppa!

• 100ml vegetable oil, plus a little for greasing
• 300ml coconut milk – if the cream has separated in the can, give it a good mix before measuring
• 4 large eggs
• 2 tsp vanilla extract
• 280g light brown soft sugar
• 250g self-raising flour
• 75g desiccated coconut
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• ¼ nutmeg, finely grated
• ¼ tsp ground cloves
• 10 cardamom pods, seeds removed and crushed using a pestle and mortar
• 4 tbsp ginger syrup

For the icing:
• 3-4 tbsp coconut milk
• 140g icing sugar
• 2 balls stem ginger, finely chopped
• chopped pistachios and coconut flakes (optional)

1. Grease a 20 x 30cm baking tin with a little oil, and line the base and sides with baking parchment. Heat oven to 180C/160C fan/gas 4. Measure the coconut milk and oil into a jug. Crack in the eggs, add the vanilla and whisk with a fork to combine.
2. In a large bowl, mix the sugar, flour, coconut, spices and a pinch of salt. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times so they come to the surface. Pour in the wet ingredients and use a large whisk to mix to a smooth batter. Pour into the tin, scraping every drop of the mixture out of the bowl with a spatula.
3. Bake on the middle shelf of the oven for 25 mins or until a skewer inserted into the middle comes out clean. If there is any wet mixture clinging to it, bake for a further 5 mins, then check again. Leave to cool for 15 mins in the tin, then transfer to a wire rack and drizzle over the ginger syrup.
4. To make the icing, mix the coconut milk with the icing sugar until smooth. Drizzle the icing over the cake in squiggles, then scatter with the chopped ginger, pistachios and coconut flakes, if using. Eat warm or cold. Will keep for 3 days in an airtight container.

(Source – www.bbcgoodfood.com)

Chai Cake with Ginger Cream Cheese Icing and Pomegranate Syrup

• 2 chai tea bags
• 300g unsalted butter, softened
• 2 cups (440g) caster sugar
• 6 eggs
• 2 cups (300g) self-raising flour
• 1 tsp ground cinnamon
• 1 tsp ground cardamom
• 1/4 tsp ground ginger
• 1/4 tsp ground clove
For ginger cream-cheese icing
• 250g cream cheese, softened
• 150g unsalted butter, softened
• 1/4 cup (60g) brown sugar
• 4 cups (600g) icing sugar, sifted
• 2 tsp ground ginger
• 1/2 tsp ground cinnamon, plus extra to serve

For pomegranate syrup
• 1 pomegranate, halved
• 1/2 cup (110g) caster sugar

1. Preheat the oven to 170°C. Grease and line two 22cm springform cake pans.
2. Place the tea bags in a jug with 1/2 cup (125ml) boiling water and set aside to cool. Beat the butter and sugar with electric beaters for 5-6 minutes until thick and pale, then add the eggs, 1 at a time, beating well after each addition. Sift in the flour and spices, and mix well to combine.
3. Remove and discard the tea bags and slowly add the cooled tea to the batter, beating constantly. Divide batter evenly between the pans, spreading to even the surface, then bake for 45-50 minutes until golden and a skewer inserted into the centre comes out clean. Cool the cakes in the pans for 10 minutes, then turn out on to a wire rack to cool completely.
4. For the icing, beat the cream cheese, butter, brown sugar and icing sugar using electric beaters for 6-8 minutes until smooth and voluminous. Add ginger and cinnamon, and beat to combine.
5. For the pomegranate syrup, place a pomegranate half, skin-side up, in a sieve over a bowl, and use a wooden spoon to bash the skin so the seeds fall into the sieve and the juice into the bowl. Repeat with the remaining pomegranate half. Reserve the seeds and place the juice in a saucepan with the sugar and 1/2 cup (125ml) water, then stir over low heat until the sugar dissolves. Increase the heat to medium and simmer for 3-4 minutes until reduced by half and a syrupy consistency. Add the reserved seeds to the syrup and set aside to cool.
6. Place one cake on a serving plate and spread with half the icing. Top with the other cake and spread the remaining icing over the top. Drizzle over syrup and dust with cinnamon just before serving.

(Source: www.delicious.com)

#ChaiDay #WomenEmpoweringWomen