Place the pepper halves, skin side up, on a baking tray and place under a hot grill.
Cook for 10—12 minutes, until completely blackened. Meanwhile, toast the cumin seeds in a dry pan for 2-3 minutes.
Remove from the heat. Transfer the charred peppers to a bowl and cover with cling-film.  Leave until cool enough to handle.
Remove the blackened skin of the peppers and place the flesh in a food processor with the cumin seeds, black chia seeds, the crushed garlic, harissa paste and salt. Blend until smooth, and then season to taste.
Serve sprinkled with the white chia seeds, with vegetable crudités for dipping.

In a large bowl whisk together the egg yolks, Chia oil and honey or maple syrup, until pale and light.  Gently heat the rum and milk together in a medium-sized pan. In a separate bowl, whisk in the egg whites until they form soft peaks. In another bowl whip the cream until it just holds its’ shape.

Gradually pour the egg yolk mixture into the warm milk, followed by the egg white and cream, whisking all the time. Divide between glasses and sprinkle with ground cinnamon and Chia seeds to serve.

Preheat the oven to 200°C (400°F), gas mark 6. Mix together the smoked paprika, Chia seeds and Chia oil in a large bowl. Toss the potato wedges in the spicy oil, to thoroughly coat them.

Tip into a large roasting tin, sprinkle with the grated parmesan and roast for 18-20 minutes, until tender.

Remove from the oven and sprinkle with the parsley.

Natasha Corrett is one of the UK’s top vegetarian chefs, renowned for making healthy food that looks and tastes amazing. Founding Honestly Healthy in 2010, as a way to inspire and educate a healthy way of living, she shows being healthy doesn’t have to be boring.

Having authored four best-selling cookbooks in the last five years – “Honestly Healthy in a Hurry” being the last in May 2016 – Her latest book helps busy people find time to cook from scratch, by prepping and planning meals in advance. She’s also a huge advocate of “no waste cooking”.

Put all ingredients into a blender and blitz until you reach a rough texture.

Serve with pasta, use as a base for pizza or as a dip with crudites or crusty bread.

Garnish with chia seeds for an extra nutritional boost.

Icing:

Cream cheese
Icing sugar
Coconut flakes

METHOD 

Heat oven to 150 c

Beat eggs and sugar together, add chia gel, sift in flour, add dry ingredients and lastly add carrots, nuts and vanilla.

Mix and pour into lined cake pan.  Cook for around 30 minutes or until done – testing with a skewer, which will come away clean when the cake is ready.

Let cake cool.  Mix cream cheese and icing sugar, and ice when cake cooled.  Sprinkle with coconut flakes.

Chia macaroons:
Heat the almond milk gently on your stove top.

Combine the honey, milk, vanilla, salt, 1 tbsp of chia seeds and cinnamon in a bowl and whisk well. Fold in the dessicated coconut and almond milk until fully combined.

Roll the mixture into balls using the palms of your hands, and place them onto a baking paper lined tray. Bake in the oven at 180 degrees celsius for 10 minutes. Remove from the oven and allow to cool.

 

Rasberry Chia Jam:
Whizz the honey and raspberries in a blender, then fold through the chia seeds. Allow the mixture to sit for 15 mins to give the chia seeds time to swell, giving the jam a sticky texture.

When done, dip the Chia Macaroons in the jam and enjoy.

These delightful treats are a healthier alternative to the traditional macaroons, sweetened with honey and real raspberries.

Cut the potatoes into quarters and cook for 20 – 25 minutes until they are soft. Steam the cauliflower for 12 – 15 minutes until it is tender. Mash the potatoes and transfer them to a large bowl. Place the cauliflower in a food processor with salmon, chilli, lemon rind and lemon juice and process until the mixture is well combined but retains some texture.

Transfer to the bowl with the mashed potatoes and add ground Chia, shallots and coriander and mix until the mixture is well combined. Using your hands, form small patties approximately 6cm in diameter. Heat a non stick pan with a little sunflower oil and cook the patties for 3 – 4 minutes on each side.

Transfer to a baking tray lined with baking paper and place in the oven (160C) to keep warm. Serve with an accompanying green salad.

Heat oil in a large frypan or wok and gently stir-fry onion, garlic and tofu for 4 minutes.
Remove and keep warm. Add green vegetables to pan and stir-fry for 2-3 minutes. Stir in sauces.
Return tofu to pan and add chia seeds. Continue to cook for 2 minutes.
Serve with noodles or rice if desired.

Place the amaranth in a pan with 1¼ cups of water and bring the liquid to the boil.
Reduce the heat to simmer, cover the pan and cook on a low heat for 18–20 minutes.
Steam cauliflower until it is tender, then, blend in a food processor until smooth.
Mix cooked amaranth, cauliflower with chia seeds and season with a pinch of sea salt and cracked black pepper.

Preheat the oven to 220C. Thoroughly rinse quinoa and drain off any excess water. Heat the olive oil in a frying pan and add the onion and garlic and sauté for 3–4 minutes. Add walnuts, sage and prunes and stir to combine. Add quinoa with 1 cup of water. Gently bring the liquid to boil then reduce the heat to simmer.

Cover the pan and cook for 15 minutes. When the quinoa is cooked, stir through Chia seeds, season with salt and pepper and fill the chicken with the Chia and quinoa stuffing. Use a couple of toothpicks to pin the chicken skin over the cavity and secure the stuffing. Brush a little olive oil over the chicken, season with black pepper and place in the oven for 15 minutes.

Reduce the heat to 180C and cook for a further 70 minutes basting the chicken a few times during the process. Allow the chicken to rest in a warm place covered in foil for about 10 minutes before carving. Serve with mixed steamed veggies. Scatter Chia seeds on roast chicken and vegetables.

Cook the silver beet in a large pan of slightly salted water for 3 minutes. Drain the water and then squeeze as much extra moisture as you can from the cooked leaves. Once cooked, chop the leaves finely and drain off any extra liquid. Drain any excess moisture from the ricotta and mash it into a bowl with the chopped silver beet. Add the parmesan, Chia seeds, eggs, seasoning and semolina and combine quickly taking care not to overwork the mixture. Leave the mixture to rest in the fridge for 30 minutes or longer. Sprinkle some extra semolina onto a flat plate and using a tablespoon measure, spoon the mixture onto the plate and roll the mixture over the surface to form small, elongated shaped pieces. Bring a large pan of water to the boil and using a slotted spoon gently lower the gnocchi into the water. Bring the water gently back to the boil until the gnocchi float to the surface. Remove gnocchi from the water into a baking dish as soon as the gnocchi float. Serve the gnocchi with pasta sauce, grated parmesan and a side salad.

In a large bowl, mix the chicken, rice, carrot, zucchini, chopped parsley and Chia seeds well, and then form four patties. Heat a large frying pan on medium to medium-high heat, add oil and cook patties for about 5 minutes on each side. Reduce heat if browning too quickly. You can also cook on a grill. To serve, cut foccacia bread buns in half and spread a little mayo and ketchup (or tomato chutney) on bread. Place a piece of cheese, if using, on the bottom pieces then add a burger patty, tomatoes, greens and red onions if desired. Place top on and gently press down. Serve burger patties on a bed of mixed greens for a lighter meal.

Tip: You can substitute chicken with ground (minced) beef, turkey, fish or prawns if desired.

Place parsley, lemon zest, Chia seeds, salt and pepper in a blender and blend for 30– 60 seconds. Brush the fillets with reserved oil and divide the crust mixture evenly. Sprinkle over the top of each and press down gently to secure. Place the fillets in a baking dish, lined with baking paper and rubbed with 1 tsp oil. Bake in a 350F/180C oven for about 6 – 10 minutes. Then uncover and continue baking for 2 – 3 minutes or until cooked to your liking. Sprinkle with salt and pepper, if desired and serve with parsley leaves and lemon wedges.

In a small bowl, mix soy sauce, ginger, garlic, water and oil. Add the fish and turn the pieces over to coat, then set aside for 5 minutes. Place the filets in a steaming basket or steamer. Set over boiling water, cover with lid and steam for about 3 – 5 minutes until the fish is cooked through. Transfer to plates and sprinkle with spring onions, coriander, and Chia seeds. Tip: You can also place the fish in a baking dish and pour the marinade over the fillets, add 2 tbsp water and cover with baking paper and foil then bake in a 180C/350F oven for about 8 – 10 minutes. Uncover and bake about 2 – 3 minutes, until the fish is cooked through.

In a bowl, mix all the ingredients together well (except the oil) and form 4 patties. Heat the oil in a large frying pan or prepare your grill. Fry or grill the burgers until cooked through. Sprinkle with a little more salt & pepper, if desired. To serve, cut the rolls in half and spread with mayonnaise. Top with mixed greens and cheese, place a burger on each and top with tomato chutney. Tip: To create your own fresh bread crumbs, use Chia Omega-3 Loaf or Rolls.

Preheat the oven to 180C. Place flour, sea salt, Chia seeds and Chia oil in a food processor and process until the mixture resembles yellow breadcrumbs. Slowly add cold water, until it clumps together into a firm ball of dough. Remove the dough from the food processor and roll it out into a flat sheet. Line a flan dish with the pastry and prick the pastry with a fork and leave it aside in the fridge for 30 minutes. Toss the veggies in olive oil and divide the mixture into two baking pans to bake for 30 minutes. Place the chickpeas in the food processor. Add the water to the miso paste a little bit at a time stirring until it is free of lumps and then pour the miso into the processor with the tahini, lemon juice and black pepper and process until smooth. After the veggies have been cooking for 30 minutes remove them from the oven. Line the pastry with baking paper and dried beans and place in the oven for 15 minutes. Remove the paper and cook for a further 10 minutes. Reduce the oven heat to 160C. Fill the pastry case with the chickpea cream and top with roast veggies and place it back in the oven for a further 15 to 20 minutes.

Pre-heat oven to 200ºC. Heat coconut oil in a large pan, and cook kale until crispy, about 5 minutes. Bake pumpkin for 45 – 60 minutes or until tender. When cool, process or blend pumpkin until smooth, then gently mix in almond meal, Chia seeds and sesame seeds. Stir in salt, pepper, chilli flakes, cumin and turmeric. Cradle a tablespoon sized amount of pumpkin mix in your palm, then press in a few pieces of kale. Use a little bit more mix to cover the kale, and continue to make croquettes until finished. Bake for 15 minutes on an oven tray until firm. Serve with green salad and dip.

Preheat oven to 160 degrees Celsius.
In a small bowl add vinegar and sliced onion. Set aside to soak.
Place bread cubes in a bowl and toss in olive oil. Transfer to a baking tray and bake for 20 mins or until golden brown. Toss throughout cook time to ensure an even toast.
In a large bowl combine all tomatoes, red pepper, olives and chia seeds. Drain vinegar from onions and add onions to bowl.
Add chia oil and balsamic vinegar. Toss to coat salad.
Just before serving toss through grilled bread cubes, basil leaves and season with salt and pepper to taste.
Enjoy!

1. Heat oil and butter in a large saucepan.
2.  Add onion and sauté for a few minutes, until softened.
3. Add garlic, pumpkin, cashew nuts and tomato paste.
4. Cook gently for 2 minutes.
5. Add chicken stock and bring to the boil.
6. Reduce heat and allow simmering for 15 – 20 minutes, until pumpkin is tender.
7. Place into a food processor and process until smooth.
8. Season with nutmeg and cayenne and process for a few more seconds.
9. Serve with a dollop of cream if desired, a sprinkle of chopped chives, some freshly ground black pepper and Chia seeds.

Heat the oil in a medium saucepan and add the onions and garlic to sauté for 2-3 minutes. Add mushrooms and parsley and stir cooking on a low heat for a further 7-10 minutes. Add the stock or water and bring to the boil and then stir through Chia seeds. Cover the pan and reduce the heat to simmer for 45 minutes. Place the miso in a small bowl and add 1-2 tablespoons of the broth and stir into a smooth paste. Place the contents of the soup into a blender and blend until smooth. Return the soup to the saucepan and add the miso. Gently heat through but do not boil. Serve with a garnish of parsley and the toasted pine nuts.

In a small jar, combine Chia oil, vinegar, mustard and pepper. Mix together the apple, celery and walnuts in a bowl and stir through the Chia dressing. Arrange the rocket onto 4 individual plates. Spoon the apple and celery mixture onto the leaves and top with small pieces of goat’s cheese. Serve immediately.

Thoroughly rinse ½ cup quinoa and drain off any excess water. Sauté 1 finely diced onion and 2 crushed garlic cloves in olive oil. Chop ¼ cup walnuts, 2 tbsp sage and 4 prunes, add to frying pan. Add the quinoa with 1 cup of water. Gently bring the liquid to boil then reduce the heat to simmer, cover the pan and cook for 15 minutes. When the quinoa is cooked, remove from heat, stir through 3 tbsp Chia seeds, season with salt and pepper. You can now stuff the turkey or eat the stuffing as a vegetarian side.

Lightly steam bok choy and cabbage for 2 – 3 minutes until just tender, then remove from heat and set aside. In a large pan, heat oil on medium high heat. Add the mushrooms and sauté while stirring for 2 – 3 minutes until tender. Add the garlic and continue cooking for 1 minute while stirring. Add soy sauce, oyster sauce (optional), steamed greens and continue cooking for 1 – 2 minutes while stirring to combine the flavours. Remove from heat and check for seasoning and add more soy sauce if desired. Sprinkle with Chia seeds, sesame seeds (optional), spring onions, chili and a little more sesame oil if desired and serve.

Pop-up Breakfast Bars across NYC and London, product launches, pool parties, garden soirées and two Airstreams touring the US… We’ve had a fun (and busy) few months taking our Chia Pods to the world.

Since March, we’ve been on the road with The Chia Pod Tour: two shiny Airstreams working their way along the east and west coasts of the US, dropping in to music festivals, sporting events, health food fairs and trade shows all over the country to share the good word on Chia Pods.

In June, we launched our new product range over breakfast and lunch at The Standard, NYC, with special guests Adam Melonas (former chef at El Bulli) and The Chia Co founder and CEO, John Foss. June also saw the arrival of Chia Pods in London, which we celebrated with a summer garden party at the Vault Bar, Tower Bridge. This party was the official launch of The Chia Pod Pop-Up Breakfast Bar, which stayed at Tower Bridge until 6 July before relocating to Regent’s Place Plaza, followed by Old Spitalfieds Market.

Back across the Atlantic, we’ve been taking over popular sites in NYC with our Chia Pop Pop-Up Breakfast Bars, too. New Yorkers in Flatiron, Meatpacking and Dumbo districts have been able to stop by and enjoy a healthy summer breakfast, on the go. We also celebrated summer in New York with a Summer Friday Poolside party with our friends at the McCarren Hotel & Pool, in Brooklyn.

In coming weeks, we’re excited to be taking our Chia Pod Pop-Up Breakfast Bar to regional events around London, and to be onsite as an Official Sponsor of The US Open Tennis Championship.

Since March, we’ve been keeping a close eye on our Chia Pod Brand Ambassador, Kelly Slater, as he competes in the ASP World Surfing Championships. As Kelly chases his 12th world champ title, we’ll be dropping in to competitions around Australia and the US over the next few months to show our support.

As summer comes to a close in the northern hemisphere, we’ll be turning our focus back to Australia. Warmer months means more events, more festivals, and more opportunuties for us to meet new friends and share our passion for chia. Keep an eye on our social media channels for updates on when we’ll be coming to an event near you!

Instagram: @thechiaco
Facebook: facebook.com/thechiaco
Twitter: @thechiacompany

The nutrition in Chia is excellent for pregnancy, lactating and busy mums and babies.

Chia for lactating and busy mums:
The rich fibre content in chia promotes a slow release of energy throughout the day and helps keep you full, perfect for busy mums on the go. Omega-3 ALA promotes heart health and helps build lean muscle mass for overall strength. Chia is also an excellent source of vegetarian protein, with all nine essential aminoacids. The antioxidants in chia fight free radicals and promote wellbeing.

Chia during pregnancy:
The nutrition in chia is also excellent during pregnancy. The rich plant based omega-3 facilitates healthy placental blood flow, promoting an efficient exchange of oxygen and nutrients between mother and baby. The complete protein in chia is essential for building every cell in your baby’s body. The fibre in chia assists in maintaining a healthy gut and may help with constipation as digestive function slows during pregnancy. The antioxidants are beneficial for general health and wellbeing.

Chia for babies:
Chia is a soft eating seed so it is gentle on the stomach and can be included in your baby’s diet when you start them on solids 
- ensuring that no matter what else they eat for the day they have consumed their fibre, omega-3, protein and antioxidants. Chia has no taste or smell and is easy to include in any meal.

We recommend the following daily consumption of chia:

• Babies, from 4 – 6mths: 1/2 tsp daily. Mix chia with vegetable and fruit purees, yoghurt and custards – chia helps to thicken runny purees.
• Babies, from 6 – 12 mths: 1 tsp (5g) daily. Mix in food or sprinkle on cereals.
• Toddlers, from 12 mths – 5 years: 2 tsp (10g) daily. Mix in food or sprinkle on cereals.
• Mums: 1 tbsp (15g) daily. Sprinkle on cereal and salads, mix in smoothies or use as a fat replacer in baking.

As with the introduction of all new foods, monitor intake with babies. All our chia is sustainably grown and is 100% chemical free.
We can guarantee the nutritional profile of our products because we grow them ourselves. For more information, contact our accredited practising dietician Emma Morris askemma@thechiaco.com.au

Chia seeds are an excellent source of plant based protein. One tablespoon of chia will provide 3g of complete protein, with all nine essential amino acids.

Why do we need protein?
Proteins are a potent force in all living cells, and are fundamental to our very architecture as humans, making up 20 percent of our bodies. Our bodies use protein to build and repair tissues, to make enzymes, hormones and other body chemicals. Protein is also integral to the structure of our bones, muscles, cartilage, skin and blood.

Essential amino acids:
Amino acids are the building blocks of protein. Each individual type of protein is made from a specific chain of amino acids linked together. There are 20 amino acids in total and while most can be synthesised in our bodies, there are nine ‘essential’ amino acids which must be absorbed in our diets. Chia contains all nine essential amino acids, making it a ‘complete’ protein. This is incredibly rare for a plant based source of protein, and makes chia particularly beneficial for vegetarians, vegans and those who favour a plant based diet.

How to eat chia:
We recommend one tablespoon of chia, every day. Chia has a neutral taste and can easily be added to muesli, salads, soups, smoothies or added to baking – see our recipes for some easy ideas.

The Beauty of Chia: Healthy Skin We refer to Chia as Nature’s Complete Superfood as it contains high levels of nutrition that are essential for a healthy diet. Recently, I have also come across descriptions of Chia as a complete ‘beautyfood’, to which I cannot disagree.

Beauty comes from being our authentic self, and a large part of feeling comfortable within our own skin is ensuring we take care of it. Coupled with a regular skin care regime, eating a balanced diet, full of nutrient rich foods is essential for maintaining hair and skin vitality. Chia is the richest combined source of Omega 3, protein and fibre, also rich in vitamins, minerals and antioxidants, Chia nourishes skin from the inside out. Chia’s rich source of protein aids in skin cell regeneration and tissue repair. Combined with Omega 3s, protein contributes to the formulation of collagen and elastin, both of which support skin suppleness.

Benefits of Omega 3 to the skin can largely be seen in its ability to enhance moisture retention and promote skin hydration. In addition, the anti-inflammatory properties of Omega 3 can assist to combat skin irritations. Omega 3 ALA is a necessary component to the functioning of the Omega 3 group. One heaped tablespoon of Chia provides the recommended daily intake of Omega ALA.

Antioxidants fight free radical damage associated with aging, environmental pollutants and UV damage. Chia is an excellent source of antioxidants, gram for gram providing four times the antioxidant power of fresh blueberries. Fibre promotes the healthy appearance of skin from the inside out, essential to aid the digestive process, fibre helps remove toxins from the body and aids the absorption of antioxidants and vitamins. 100% chemical free, adding Australian grown Chia to the diet is an excellent way to harness the power of good nutrition to compliment your daily skincare regime.

For more information on how to include Chia in your diet you can contact me at askemma@thechiaco.com.au Emma Morris – Accredited and Practicing Dietitian

The fair trade movement has been integral in ensuring fair value for farmers and workers in developing countries, tackling poverty and empowering producers to improve the quality of their lives and take more control over their futures. In western countries we have similar issues where some food companies are driven only by profits which means they will try and purchase produce at the cheapest price possible at the expense of the farmers and environment in which it was grown. This creates an issue as it is not a sustainable way to continue to develop the food industry.

Fair value farming is where all participants at each step in the supply chain are paid fair prices for their part of producing, cleaning, packaging and delivering the foods that we all enjoy. In many developed countries, farmers are paid for their produce at a fixed rate and don’t get to negotiate the price, regardless of the quality of their produce. And for some farmers who have no power to negotiate the prices are so low that they barely cover their costs of production. In Australia we have had politicians calling for a plan to disclose the share of the retail price of food the farmers receive in an attempt to distribute fair returns to farmers. I believe this is a simplistic method as this does not adequately account for other roles in the supply chain, such as cleaning, packing, processing, financing, freight and storage.

At The Chia Co we manage the supply chain from our Chia farms, right through to our customers so we can guarantee the quality of our Chia products and ensure distribution of fair value all the way along the supply chain. When I established The Chia Co I drew on experience and knowledge gained from international examples of fair value farming to ensure there is fair value for all participants in the supply chain. We don’t focus on profits at the expense of other parts of the chain. Our farmers are rewarded for producing the highest quality Chia in the world and this allows for profits to be invested back in the environment and the community where our Chia is grown. I encourage you all to take an interest in where and how your food is produced and ask more questions. Sustainable production of food is integral to our future.

John Foss

The low-fat food trend has been around for the past four decades, leading to an increase in highly processed foods, stripped of fat, but filled with sugar and other unnatural fillers.  Despite the reduction in fat consumption, obesity has risen in the western world by 30% in this time.  This suggests the low-fat food push seems to have negatively impacted diet-related disease rates and that highly processed low-fat foods may actually be the cause of this epidemic.  Governments, educators, some health professionals and food companies have lead the western world to become scared of fat unnecessarily and caused us to lose sight of the fact that fat plays an important role in our body.

Fat is an essential part of our diet.  It provides energy, absorbs nutrients, maintains body temperature and is required to function our brains’ neurotransmitters and the molecules of the immune system.  The human brain is nearly 60 percent fat and we’ve learned in recent years that fatty acids are among the most crucial molecules that determine your brain’s integrity and ability to perform.

Essential fatty acids (EFAs), like the Omega 3 oil found in Chia Seeds, are required for maintenance of optimal health but they cannot be synthesized by the body and must be obtained from dietary sources.  Plant-based foods that are naturally high in EFA’s include avocado, coconuts, nuts and seeds.  Wild caught oily fish is also a great source.

As well as the importance of EFA’s for healthy brain function, the Omega 3 ALA found in chia seed is especially important for a healthy heart and research has shown Omega 3 ALA can be beneficial for lowering cholesterol, maintaining artery function and reducing the risk of cardiovascular disease.

The heart foundation recommends an intake of Omega 3 ALA (plant source) daily and an intake of Omega 3 DHA from eating oily fish two to three times per week.

The way your food is grown has a major impact on its level of nutrition.

Chia is a latitude specific crop and needs to be grown within 15-20 degrees of the equator.  To ensure its rich nutritional content, the chia plant must be exposed to the natural but complex process of specific day length, water and sunshine that develops the omega-3 oil profile, fibre, protein and antioxidants in the seed. This ripening process is also what helps develop the seeds natural outer coat colour.

When you look at your chia seeds, they should be black speckled or white. There is no nutritional difference between the black and white seeds, it’s purely the colour of the seed coat that differs.

At The Chia Co we grow our chia at exactly 15 degrees from the equator, providing long daylight hours and maximum sun. We use gravity-fed irrigation to ensure the quality and nutritional profile of every batch of seed.  We also test every batch to confirm the rich omega-3 content and nutritional profile of our chia seeds.

We can guarantee the nutrition of our chia because we grow it ourselves. Every packet of chia is fully traceable back to the paddock on which it was grown. We ensure that when you eat chia you are getting the essential nutrients you are promised.

Omega 3 for mood boosting

Chia is the richest plant source of Omega 3 essential fatty acid. Fats make up to 60% of our brains and insulate nerve cells to provide communication between the cells. Omega-3 oils reduce inflammation in the blood vessels and cells of our brain, helping to promote good blood flow and increase positive mood. Omega 3 also helps improve hormonal imbalances, so be sure to eat fresh fish at least twice a week and plant sources of Omega 3, like Chia, every day.

Fiber for digestive health

Chia is beneficial in the area of digestion because of the rich fiber content.  Chia has 37% fiber – 20% is soluble and 80% insoluble and both are extremely important in maintaining regular gut function and good gut health.  Many people compare Chia and Flax and are happy to learn that Chia has twice the fiber of flaxseeds.

Helps keep you full

Chia holds 16 times its weight in water and swells to form a thick gel when mixed with liquids.  The rich fiber content in chia slows the conversion of carbohydrate to sugar and provides a slow release of energy, stabilizing your blood sugars, reducing cravings and helping to keep you full.

Chia is Gluten Free

Chia is the only gluten free wholegrain that can be eaten raw, directly from the packet, without grinding or cooking.  Chia is predominantly known as an oil seed, but it is also a wholegrain food. People managing gluten free diets often struggle to find sources of wholegrain nutrition and Chia is an excellent source.

Vegan Protein

Chia is rich in vegan protein (20%) and with all 8 amino acids chia is a complete protein. Our body uses protein to build and repair tissue, synthesize and regulate hormones and is the building block of bones, cartilage, muscles, skin and blood. Protein is required to function every cell in our body and because it is not stored in the body we need to eat it every day.  Chia is a fabulous source of vegan protein and is easy to include in the daily diet.

I was in a bus travelling from the airport and the man next to me asked about my trip and where I had been.  When I told him I’d been looking at chia farms he was very keen to tell me about the chia he was growing in his back yard and how it was growing like crazy.  It made me want to share some information with everyone about the farming of chia and why where it is grown is so important.

Although the plant may grow in the backyard and some seeds will form, the nutrient value will not develop in the seeds if it is grown outside of the right latitude and climatic conditions.

Chia is a latitude specific crop and needs to be grown within 15-20 degrees of the equator.   To ensure the superfood status and rich nutritional content, the chia plant must be exposed to the natural but complex process of specific day length, water and sunshine that develops the Omega 3 oil profile, fibre, protein and antioxidants in the seed. The ripening process is also what helps develop the seeds natural outer coat colour.

When you look at your chia seeds, they should be black speckled or white  – but they should never be brown.  Brown chia seeds are immature seeds that have not had enough sunlight and water to mature properly or there has been a climatic event such as frost on the crop.  When chia seeds are brown the nutritional content is also compromised; brown seeds will be low in Omega oils and have a bitter taste.

At The Chia Co we grow our chia at exactly 15 degrees from the equator, providing long daylight hours and maximum sun. We use gravity-fed irrigation to ensure the quality and nutritional profile of every batch of seed.  We also test every batch to confirm the rich Omega 3 content and nutritional profile of our chia seeds.

We can guarantee the nutrition of our chia because we grow it ourselves. Every packet of chia is 100% chemical free and fully traceable back to the paddock on which it was grown. We ensure that when you eat chia you are getting the essential nutrients you are promised.  If you find the chia you have purchased is brown, you should take it back to where you bought it.

Until next time,
John Foss

Place chicken, boiling water, rice wine, mushrooms, half the spring onions and ginger in a slow cooker. Cover with the lid and cook on medium high for about 2 hours, adding boiling water as needed. Skim the top of the broth to remove any impurities and fat. Add sea salt and soy sauce. Cut chicken into desired size pieces and place in bowls, ladle the soup over. Sprinkle with reserved spring onions and Chia seeds to serve. Tip: To remove impurities from the chicken, prepare a pot of boiling water and blanch the chicken for about 1 – 2 minutes or until whitish in colour. Then remove the chicken from water, set aside and discard water.

Mash the avocado and lemon juice together in a bowl, add the feta and salt & pepper. Mix to combine. Toast the bread, if desired. Top each with spinach, roasted capsicum and cucumber. Divide the avocado mash between the bread slices and gently place on top. Tip: Sauté a few mushrooms in a little olive oil to add even more delicious flavour.

Pre-heat oven to 160°C. Combine oats, hazelnuts, shredded coconut, sunflower seeds, Chia seeds, cinnamon, honey and olive oil in a large bowl. Make sure the honey coats the grains and nuts evenly. Spoon mixture into a large baking tray lined with non-stick paper. Bake for 20-25 minutes until the granola becomes golden and crunchy. Stir frequently while cooking. Add sultanas and apricots and stir through granola. Store in an airtight container and serve topped with a dollop of your favourite yoghurt.

Sieve flour, baking powder and sugar into a medium bowl. Add Chia seeds, milk, yoghurt, eggs and melted butter. Whisk lightly until smooth. Fold in raspberries. Place a large non-stick frypan over a medium heat. Grease with a little butter. Spoon a heaped tablespoon of batter into the pan and repeat. Allow each pancake to cook for about 2-3 minutes each side. Remove from pan and repeat process to make about 12 pancakes in total. Serve with Orange Cinnamon Ricotta and raspberries.

Beat the eggs together with milk, chia seeds and black pepper. Set the mixture aside for about 10 minutes.
Heat a small non stick omelette pan with olive oil and pour the mixture into the pan.
Tilt the pan around to ensure egg mixture completely covers the pan and cook under a medium heat until the omelette is almost cooked.
Crumble the feta over the surface with the spinach and continue to cook until the spinach has slightly wilted.
Fold the omelette in half and serve.

Preheat the oven to 180 degrees celsius.
To puree the pears, core and slice 2 very ripe pears and place them in a blender at high speed until smooth.
Combine the dry ingredients together in a bowl and in a separate bowl beat the eggs together with the oil, yoghurt and the pear puree.
Quickly combine the wet ingredients through the dry but don’t overwork the mixture otherwise the muffins will be rubbery.
Line a 6 muffin tray with baking paper and fill with the muffin mixture.
Bake in the oven for 25 minutes.

Preheat your oven to 350F. In a medium large bowl, mix all the dry ingredients together and set aside. Prepare the muffin tins by either spraying with non-stick spray or rubbing them with coconut oil. In a medium large bowl, beat the eggs for 1 minute. Then add the rest of the wet ingredients and mix well to combine. Add the Chia seeds and bran, mix well and set aside for 3 to 5 minutes to let the Chia seeds expand. Then add the dry ingredients slowly and mix well to combine. If there are any lumps of coconut flour, try to break them up with the back of a spoon. Add macadamia nuts and mix. Then spoon into prepared muffin tins. Bake for about 15 minutes or until they start to brown. Loosely cover them with baking paper and continue baking for about 10 to 15 minutes or until they are firm to the touch in the middle. You may need to reduce the oven temperature a little depending on your oven. Remove from oven and cool a little before serving. Tip: These muffins don’t rise very much so fill the tins to the top. You can also line the muffin tins with little paper “cupcake” holders.

Add 1 cup non-fat Greek yoghurt in a bowl. Top with 1 tbsp Chia seeds and ¼ cup fresh berries (or other seasonal fruit). Drizzle with agave or honey for taste. As a finishing touch, sprinkle cinnamon or cacao (optional).

Mix eggs, milk, cinnamon and salt together in a bowl. Heat butter or oil in a large frying pan on medium heat. Dip each piece of bread in egg mixture and gently place in heated pan. Cook for about 2 – 3 minutes on each side or until golden brown. Serve immediately with jam and maple syrup. You can also keep in a warm oven until ready to serve. Tip: Coconut oil is great for cooking the French Toast and tastes delicious.

The Chia Co founder and CEO John Foss featured on Sky News Australia – 29 July, 2014.

Over a ten minute interview, John discusses his guiding vision for improving the world’s health through the nutrition of chia, and sheds light on his 10-year journey from WA wheat farmer to global health food innovator.

 

We are excited this week to launch Coffee Bean Chia Pod with Intelligentsia coffee – an energy boosting breakfast combining a full serve of chia seeds with premium cold brewed coffee and coconut milk.

Obsessed with high quality ingredients, vital nutrition and great coffee, we reached out to coffee artisans Intelligentsia to bring our vision to life. As our CEO and founder, John Foss explains:

“We set out to make a product with the very best coffee and we’re thrilled to be working with Intelligentsia, who share our obsession for quality and innovation. Intelligentsia are masters of their craft and work directly with coffee growers around the world to produce the highest quality coffee.”

Our innovation team worked with Intelligentsia to find the perfect brew, experimenting with several hot extraction methods before deciding that a cold brew process was the best option to produce a smooth, rich flavor. Unable to find a cold brew that didn’t include additives like extenders and artificial flavors, we decided to make our own.

Doug Zell, co-founder and CEO of Intelligentsia, says they were excited to work with us to find the best coffee beans and produce the perfect cold brew for Coffee Bean Chia Pod. “After trialing several options, our expert baristas decided that the sweet, full flavor of our cold brewed Black Cat beans were the perfect choice to compliment the clean, fresh taste of coconut milk,” Doug said

The final step was to add a ‘secret’ ingredient – raw camu camu. Adding to the flavor and nutrition of the product, camu camu also played a vital role in raising the acidity level, enabling Coffee Bean Chia Pod to be High Pressure Processed.  We use HPP (a cold process) to retain the color, flavor and protect the nutritional integrity of ingredients in our products.

John concludes that through an unwavering dedication to quality, we have made a product that tastes great, contains only real food ingredients, and offers a long list of nutritional benefits.

“Chia seeds provide the highest plant source of omega-3, fiber and protein, while high quality coffee offers important antioxidants. Combining these ingredients with the healthy, medium chain fatty acids from coconut milk, and the antiviral properties of camu camu, Coffee Bean Chia Pod is a healthy, energy boosting breakfast that we know our customers will love, ” he said.

“While each ingredient on its own is remarkable, research has shown that combining high quality coffee with the MCTs (medium-chain triglycerides) found in coconut milk increases the benefit, delivering a powerful, sustained energy boost and improving cognitive function.”

Co-branded Coffee Bean Chia Pods will be available at Gelson’s in Southern California and Jewel throughout the Midwest from November 10, 2014. Co-branded Coffee Bean Chia Pods will be available nationally from January, 2015.

As the world’s best athletes hit the court at the Australian Open Tennis Championship, Chia Pod serves up vital nutrition and key hydration.

Adding a serve of chia seeds to your diet each day is a great way to improve hydration levels, particularly during warm weather. Chia absorbs up to 16 times its weight in water, effectively storing the hydration and releasing it slowly over time. The absorbent qualities of chia also result in a better retention of electrolytes, another crucial factor in maintaining your body’s hydration.

The rich fibre content in chia also benefits athletes, slowing the conversion of carbohydrates to sugar and delivering and sustained release of energy. The omega-3 ALA in chia promotes a healthy heart and lean muscle mass for strength, while chia’s complete protein assists with cell and tissue regeneration.

Chia Pod is a fantastic way to get your daily serve of chia. Combining a full serve of sun ripened chia seeds with real fruit and other plant based ingredients, Chia Pod is the perfect grab and go fuel before exercise. Each Chia Pod provides 3g of omega-3 ALA and 6g of fibre, with no added colours, flavours or refined sugars.

On Friday 14 November, our chia growers from Western Australia paid a visit to Bakers Delight in Port Melbourne.

In a true ‘farm to table’ experience, Head Baker Adam Hansen showed our farmers how the chia seeds they grow are added to the dough of the Chia Omega 3 Loafs.

“As a farmer, there’s nothing more satisfying than when you can see the product you’ve produced on your farm as a final product in a way that consumers can eat it, ” says John Foss.

“You can see that the way we’ve focussed on getting the best quality chia is then carried right through to the way that their bread is baked. For me, that was very special.”

Bakers Delight was our first ever ingredient customer and it has been great to see their Chia Omega 3 Loaf become one of Australia’s favourite ways to eat chia, every day.

Sautée spinach in a frying pan with a little butter and salt. Pan fry or roast the tomatoes. Prepare ham or smoked salmon and set aside. Cook the eggs to your liking (sunny side up, poached or scrambled), then toast and butter the bread. Place ham on each piece of toast followed by ¼ of the spinach and tomatoes. Top with 1 egg and sprinkle with fresh herbs, if desired. Tip: Be sure to cook a good bunch of spinach. It’s great on the side if you make a little extra.

Preheat oven to 180C/350F. Prepare a round 27cm x 3cm baking dish by rubbing with 1 tbsp butter and line with baking paper. Trim bread crusts and line the bottom of the baking dish and up the sides by cutting bread to fit baking dish to form a crust. Beat the eggs, milk, salt & pepper together and mix in remaining ingredients. Pour into the baking dish, brush remaining melted butter on the bread above the egg mixture and sprinkle remaining cheese evenly around the dish. Bake for 35 – 40 minutes or until the center is set. If the bread is browning too quickly, loosely cover with baking paper. Tip: This Frittata can be frozen, thawed and reheated. Cover with baking paper and foil, bake at 180C for about 35 minutes.

Bakers Delight is a large Australian owned bakery franchise chain with outlets in Australia, New Zealand and Canada. It was established in 1980 as a single bakery on Glenferrie Road in the Melbourne suburb of Hawthorn, Victoria.

Place dates and water in a small saucepan on the heat and bring to boil. Take off the heat and add 1 teaspoon of bicarb soda. Let it sit to cool down. Mix flour, Chia bran, coconut, cinnamon and bicarb soda in a bowl. Beat the bananas, eggs, oil, honey and vanilla in another mixing bowl. Mix all mixture and fold together. Place mixture into a muffin tin. Bake in a pre-heated oven 170 – 180°C for around 30 – 40 minutes or until firm to touch. Once cooked, place on a wire rack to cool slightly. Top with strawberries or seasonal fresh fruit.

John Foss is the pioneering visionary behind The Chia Co, the world’s largest producer of Chia seeds. Founded in 2003 in Australia’s Kimberley region, the company has now expanded to supply 36 countries globally.

A fourth generation farmer, John grew up on the West Australian wheat belt and began his career growing commodity products. After studying both marketing and business degrees, he was awarded a Nuffield scholarship to research food trends. As illnesses like obesity and diabetes reached epidemic proportions, it became clear to him that the modern diet would need to change, and so would food supply chains.

John’s research led him to believe that plant-based diets and sustainable farming methods held the key to our healthy future. He discovered the nutritional profile of Chia and instantly saw its potential as a food that could make a difference to global health and wellbeing. The richest combined source of Omega 3, fibre and protein, Chia required no processing and could be added directly to food and drinks to increase their nutritional value.

Returning to Western Australia, the entrepreneurial farmer chose the Ord River Valley in the Kimberley due to its ideal latitude and growing conditions and established the Australian Chia industry.

“Taking Chia to Australia and founding The Chia Co took a huge leap of faith,” says John .

“Ten years ago, Chia was relatively unknown, and my vision of turning it into a consumer product was laughed at. No one had successfully created a full Chia supply chain that was reliable and could offer a sustainable long-term commitment” adds John.

In 2010, after years of perfecting the agronomics and producing consistently good nutritional results, The Chia Co launched its first consumer products.  John implemented his strategic vision to develop a global market for Chia and demand soon increased.

Not only is Chia now in demand, as a visionary thought leader in the global food industry John is regularly invited to speak at business events around the world.  As Founder and Chairman John oversees the strategic direction and global growth of his company from offices in Melbourne, New York and London.

New chia boosters – a positively simple addition to The Chia Co range

The Chia Co’s latest product launch, The Chia Co – Breakfast and Salad Boosters are packaged in their bright ‘chia orange’, inspired by the rich red soil of The Kimberley region, where the company grows pure, clean and sun ripened chia. The booster range is a convenient way to add a nutrition boost to your food.  High in fibre, high in omega 3 ALA and a source of protein, these plant based boosters are a clear 5 star healthy rating with the additional benefits of being vegan, free from artificial flavours and colors and no added salt. John Foss, founder and farmer is excited to launch the booster range, which offers consumers chia blends with benefits. “These positively simple boosters inspire foodies to create healthy and convenient meals. We use clean, natural ingredients starting with Australian Grown chia combined with premium Australian seeds and nuts. Our boosters are a nutritious addition to any meal’’ says Foss.

Available from September 10^th at independent grocers, health food stores and online at thechiaco.com

Media Contact:
Teresa Aprile
teresa.aprile@thechiaco.com

Contact
mail.AUS@thechiaco.com

 

 

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.

More info >

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.