Place pears, cinnamon and vanilla in a medium sauce pan and add about 3 cm of water to cover. Simmer on low heat until pears are just soft for about 5 – 10 minutes. Be careful not to overheat or cook too long as pears will turn to mush. In a medium saucepan, add polenta with 3 cups of milk and stir continuously over medium heat until polenta is smooth and has creamy consistency like thick custard. If required, add more milk. Stir in Chia seeds, rice malt syrup (if using), vanilla essence, cinnamon, coconut oil and Chia oil. Serve in a bowl topped with crushed cashew nuts, stewed pear and sprinkle with remaining Chia seeds.
Place the vegetable stock or water, rice, mushrooms, 2 spring onions, soy sauce and sea salt in a rice cooker, and cook for 45 minutes to 1 hour. Check the consistency of the rice and add a little more liquid if needed and stir. The congee is done when the grains of rice begin to break up. About 5 minutes before serving add 1 tsp Chia seed and stir through. Serve congee in bowls and sprinkle with remaining Chia seeds, white pepper and a few slices of spring onion.
Tip: Chef Kate likes using white short grain rice, which requires minimal or no soaking but gives the porridge a creamy texture. You can also use long grain, jasmine, and brown rice. You may need to add a little more vegetable stock or water during the cooking process.
Sally Joseph is a leading Australian Clinical Nutritionist, speaker, author and health & wellbeing coach, with over 17 yrs experience in both private practice and industry consulting.
Australian Football League player Ryan O’Keefe shares this fibre rich muffin recipe. It will keep you energized on the go!
My food philosophy is all about enlivening the hottest, happiest and healthiest you. It’s about keeping things simple and delicious so you don’t feel bored or deprived. Food is the most powerful drug; it informs not just how we look but how we feel and think too. My philosophy stems from my desire to educate people about this – and to show how healthy food can be delicious, nutritious, affordable and simple to make.
Courtney Roulston first rose to fame after competing in Series 2 of Masterchef (2010). Prior to Masterchef, Courtney worked as a barmaid in her local bowling club. She did this for ten years before plucking-up the courage to apply for the show that would change her life…In 2011, Courtney set-up her very own successful catering company, with clients ranging from the ‘Sydney Swans’- with 60 hungry mouths to feed, to private catering jobs scattered around Australia. Aside from her own catering business, Courtney also acts as an ambassador for Coles, participates in regular cooking demonstrations for both Bunnings & Coles & has her very own cooking segment on Channel 9’s ‘Mornings’ with Sonia Kruger & David Campbell. Courtney also features in ‘The Food & Wine Show’ (2014 & 2015), which takes place all over Australia throughout the year.
Kate has cooked for many celebrity clients including, Miranda Kerr, Dwayne “The Rock” Johnson, Gwyneth Paltrow, Orlando Bloom, Sheryl Crow, Megan Mullally and Nick Offerman, Courteney Cox, David Arquette and Meg Ryan. Chef Kate uses Certified Organic products whenever possible, enjoys finding the freshest ingredients at Farmers Markets and uses “Super Foods” and Medicinal Herbs in her dishes to create healthy food that nourishes the body and soul and keeps the waist line slim. The “hidden” veggies and herbs help make Kate’s recipes not only delicious, but also really good for you! Chef Kate says, “When your food is organic, very tasty and deeply satisfying you just naturally eat less and feel better”. Kate’s philosophy is eat small portions with healthy ingredients packed with flavor and nutrition and don’t forget to have fun and savor “The Flavor of JOY!”
I’m an enlightening author and recipe evolutionist for people who want to enjoy more plant based recipes in their diet. Over 70,000 people join me daily on my Facebook page, and my messages reach over 4 million people Worldwide- won’t you come over and join us to? We have heaps of fun there! Over 30,000 people follow me on Instagram -@vegiehead. Let me break it down for you: I’m here to rock your World, and to change the way you see plant based food forever. It doesn’t need to be boring, bland or complicated. You don’t need to be scared to meat veganism in the middle (pun intended). I specialise in not only empowering you in the kitchen, but also empowering you in life. I create food with integrity, food with power.
In a frying pan over medium-high heat, add coriander seeds. When seeds start to colour, add Salad Booster, continue to toast until golden brown. Once toasted, roughly grind seeds in a mortar and pestle.
Add cumin, salt, chilli flakes and baharat and mix well
Poach eggs and toast bread. Top each toast slice with avocado, poached eggs and dukkha spice.
* Use dukkah as a seasoning, or serve as an accompaniment with bread and olive oil.
In a food processor or blender place the basil, pine nuts, garlic, lemon juice and olive oil. Blend on high speed for until all combined and scraping down the sides so that all the pine nuts are well blended. Use a spiralizer to make zucchini noodles. If you don’t have a spiralizer, thinly slice the zucchini and cut into strips. Place in a strainer and sprinkle with salt, this will get rid of any excess water. Heat a frypan and cook chicken filets. Fill a large saucepan, bring to boil and cook asparagus for 2 mins. Drain well. You can choose to leave the noodles raw or lightly sauté them in a sauce pan with olive oil. Combine zucchini noodles and asparagus in a bowl, add in the spinach, pesto and The Chia Co Salad Booster. Optional: Add goats cheese or fetta.
In 2014 we took Chia Pod to the world. From our Chia Pod Van Tour in the US, where we shared more than 85,000 Chia Pods at more than 190 events, through to street events in the UK and major sporting competitions in Australia.
The tropical freshness of real mangos, blended with sun ripened chia seeds and pure coconut milk – with no added sugar.
A delicious breakfast or snack, each Mango Chia Pod® provides 3g of omega-3 and 6g of fiber, with fresh mango providing the added boost of vitamin C, vitamin A and folate.
THE CHIA CO – OFFICIAL SPONSOR OF THE US OPEN TENNIS CHAMPIONSHIPS
The Chia Co, world innovators in health food, are proud to announce their Official Sponsorship of the US Open Tennis Championship in a partnership spanning three years, 2014-2016.
As the sole sponsor in the Health Food category, The Chia Co are thrilled to align their young, fast growing brand with the world of elite Tennis and the USTA.
This inaugural partnership with the US Open marks the next progression in the growing relationship between The Chia Co and the elite sporting world, following the 2013 partnership with eleven-time world champion surfer, Kelly Slater.
John Foss, Founder and CEO of The Chia Co, says that this partnership highlights the natural alignment between The Chia Co products and elite sport.
“We’re thrilled to be joining the ranks of established partners to one of the world’s most highly respected sporting events and feel our brand and products are a natural fit for the US Open. Our Chia Pods offer vital nutritional fuel for athletes”, he said.
“Throughout the tournament, the world’s tennis elite will enjoy the nutritional benefits of Chia Pods from on court branded coolers and in the player dining hall, and Chia Pods will also be available to media and event attendees.”
To support their involvement with this event, The Chia Co will be running a retail promotion in the lead up to The US Open. One lucky winner will enjoy a trip for two to New York and courtside seats to the Open finals. US Open Tennis Championships will run from August 25 through September 8, 2014 at Flushing Meadows, NY. For more information visit: www.usopen.org/
Find more information at thechiaco.com.au or connect via Facebook and Instagram @thechiaco.
Pre-heat oven to 180 degrees. Mix flour, rolled oats, coconut sugar, breakfast booster, sultanas together in a bowl. Melt butter and maple syrup on stove top. Once butter has melted add the bicarb and water. Keep on heat until bubbling. Mix the wet and dry ingredients together. On a lined baking tray, divide the mixture into 20 free form cookies. Bake in the oven for 12-15 minutes (or until golden) Enjoy warm or allow to cool and store in a air tight container.
We love chia as much we love cooking. Here at The Chia Co we are also inspired to create our own homegrown recipes.