In a bowl stir together coconut milk soy milk, chia seeds and honey and set aside.
Peel and slice kiwi fruit into ring shapes approximately 2mm thick.
Take the Popsicle moulds and press the kiwi fruit to the side of the moulds, 2 in each mould.
Cut the watermelon into cubes and place in the food processor. Blitz to create a juice.
Stir the chia milk mix occasionally while doing these other processors.
Take the moulds and while holding the kiwi fruit again the sides with a chopstick or knife pour in the coconut chia mixture.
Fill the popsicles 3/4 full. With the ¼ left fill with the watermelon juice, this should float nicely on top but if some seeps through don’t be worried.
Place the sticks in the middle of the popsicles and allow to freeze for at least 4 hours or until the popsicles are solid.
Skip the greasy snags and try these delicious, healthy burgers for your next BBQ or picnic.
Peel and dice 200g sweet potato. Place in a saucepan of water and bring to the boil. Boil until sweet potato is soft and then drain and set aside to cool.
In a food processor or blender add sweet potato, garlic, parsley, spring onion, egg, self-raising flour, parmesan, lime zest and salt and process until just combined. Stir through chia seeds and kidney beans. Set aside.
For the sauce place 1tbsp olive oil in a saucepan and sauté off the crushed garlic for 2 minutes. Add all the other ingredients
and cook until off and reduced by 1/3. Remove from heat and puree in a food processor or blender.
In a fry pan heat 2tbsp olive oil, shape burger patties and place in the oil. Cook until golden brown on both sides approximately 7 minutes and the flip and do the other side for the same.
Serve in a toasted bun with lettuce, tomato, cheese and the hidden veggie sauce.
Puree peeled ginger and agave syrup in a food processor or blender. In a jug, place honey, ginger puree, lime juice, and chia seeds. Mix well.
Top up with soda water and mix a little and slowly. Garnish with mint.
For the falafels:
Place ½ chickpeas in a food processor/blender and process. Add crushed garlic, diced onion, cumin, coriander, cayenne pepper, turmeric powder and chickpea flour and blend until combined.
Stir through remaining chickpeas and chia seeds. Shape into 10 flattened balls. Heat a little oil (2 tbsp.) in a fry pan and cook until golden on both sides. Alternatively pre heat oven to 200°C and bake for 15-20 minutes until golden.
For the tzatziki:
Place all ingredients into a bowl and mix well.
Serve on pita bread with lettuce, tomato and chopped parsley.
Puree strawberries, 160ml coconut water and 1 tsp honey in a food processor or blender. Stir in 2 tsp chia seeds and set aside.
Puree mango, 160ml coconut water and 1 tsp honey in a food processor or blender. Stir in 2 tsp chia seeds and set aside.
Pour each fruit mixture alternatively into the popsicle moulds to create a marbled affect. Place popsicle sticks in the centre and place in the freezer for no less than 4 hours.
Mix milk, honey, vanilla essence and chia seeds in a bowl and set aside to gel for at least 20 minutes.
On a medium heat in a saucepan place the egg yolks, egg and sugar and whisk until thick.
Add lemon juice and continue whisking until thick again.
Add butter in a cube at a time and whisk until well combined.
Remove from heat and allow lemon curd to cool.
Once chia seed mixture has gelled and thickened and lemon curd has cooled, create a layered affect with chia mixture and lemon curd in a glass or bowl.
Garnish with toasted flaked almonds and pitted cherries.
Pre heat oven to 180°C/160°C for fan forced oven
In an electric mixer beat butter and sugar until light and fluffy.
Add maple syrup and egg, beat until well combined
Sift flour, bicarbonate of soda, ginger, and cinnamon into the butter mixture, then add chia seeds
Using a wooden spoon mix all ingredients until just combined and a dough is formed
Flour your work surface and knead gently until dough is smooth. Wrap in cling wrap and place in refrigerator for at least 1 hour or until firm.
Line a baking tray with baking paper and set aside
Flour your work surface again and roll out dough to about 5mm thick. Using a gingerbread man cutter, cut as many as you can and then repeat the step again until you have little or no dough left.
Place the gingerbread men 2cm apart on your baking tray
Bake in oven for 10-15 minutes. This is dependent on whether you want firm or soft gingerbread men.
Take out of oven once done and allow to cool on rack.
In the meantime melt your white chocolate buttons in the microwave for 30seconds or create a baine marie on the stove (in a small pot filling ½ way with boiling water, place the white chocolate buttons in a bowl and place on top of water, stirring until melted)
Once cooled a little place in a pipping bag and decorate your gingerbread men.
Grind chia seeds in a blender or food processor. Add the strawberries and maple syrup and puree until smooth. Spoon two teaspoons of the mixture into the bottom of each popsicle mould and place in the freezer. Add the cashews, coconut cream and vanilla extract to the remaining strawberry mixture. Puree until smooth. Divide amongst moulds, insert a popstick in each one and place in the freezer overnight until set.
To remove the popsicles from the moulds, run under hot water to loosen them a little.
Place all ingredients into a food processor or blender and blitz until the mixture is sticky and can be pressed together between your fingers. Roll into balls and place a straw into each one. Place into the freezer to set for a couple of hours.
Place banana’s, eggs, salt, baking powder, Oats+Chia into a blender and mix until smooth. Pour into a bowl and let the mixture sit for 10 minutes to thicken up. In the meantime add the berries, water, chia seeds and maple syrup to a small pot and cook on a low heat for 10 minutes, stirring continuously to stop it sticking. Let it cool slightly then blend until smooth. Set aside. Heat 1 tablespoon of coconut oil or butter in a fry pan on medium low heat until melted. Add in tablespoonfuls of the pikelet mixture and cook until golden then flip over and repeat. These are quite delicate so don’t rush the cooking process by turning up the heat. Once cooked spread them with butter and some of the jam and serve.
The pikelets and jam can be made ahead of time. Store any leftover jam in the fridge.
Preheat oven to 160 degrees and line a slice tray with baking paper. In a small bowl combine the chia seeds with the water and let it sit for 5 minutes until a gel like texture is formed. In a medium size pot melt the coconut oil and maple syrup or honey and stir until combined. Add the chia seed mixture, the rest of the ingredients and combine with a wooden spoon. Place the mixture into the lined slice tin and press it down firmly with the back of a glass. The firmer you press the mixture, the less chance you will have of it crumbling once cooked.. Place into the oven and bake for 50 minutes until golden. Remove from oven and let it sit until completely cool. Place in the freezer for 15 minutes then using a sharp knife cut into squares. Drizzle with melted dark chocolate if you wish. Store in an airtight container.
Carefully cut 3 holes (like the photo) into 4 pieces of the bread. You can use a water bottle lid or a small cookie cutter to make the holes. Spread on a little mayonnaise. Place a slice of tomato over the top hole and a couple of spinach leaves over the bottom one. Place cheese on top and gently press down then add turkey or ham, if desired.
Spread a little mayonnaise on the other 4 pieces of bread and place on top. Gently turn the sandwich over and serve. Tip: If dairy sensitive, you can use thin slices of carrot or yellow capsicum for the middle.
Preheat the oven to 180ºC. Heat milk in a small pan with ¼ cup brown sugar and 10 bruised cardamom pods. Scrape the seeds from ½ vanilla pod and add to the milk. Stir until the sugar dissolves and the milk heats to a gentle simmer. Continue to stir for 5 minutes then remove from the heat and set aside to cool.
Strain the milk through a fine sieve. Whisk the 3 large eggs yolks in a bowl and combine with cardamom milk. Add 2 tbsp chia seeds and stir through thoroughly. Pour the mixture into 4 glass ramekin dishes and place in a baking tray half filled with hot water. Cover the tray with foil and oven bake for 30-35 minutes or until the custard has set.
Slice 1-2 oranges. Sprinkle a little sugar onto each orange slice and place under the grill until the sugar has melted and starts to caramelise. Serve the orange slices over the custards.
Mix the ground Chia seeds with water and set aside. Peel the sweet potato and cut it into small pieces. Place it in a steamer to steam for 15–20 minutes. Once the sweet potato is tender, either mash it or place it in a processor until it is smooth and free of lumps. Using the kitchen mixer beat the eggs to form peaks and set aside in a separate bowl.
Melt the chocolate over a double burner. Add the flour, cocoa, walnuts and sugar to the mixing bowl with the Chia seed paste, Chia oil and melted chocolate. Fold through the egg whites. Spread the mixture across a 30 x 20 cm baking tray lined with baking paper and bake for 20 minutes. Cut into squares and store in an airtight container.
Place all ingredients in a blender and blend until smooth. Serve in a tall glass with a straw.
In a medium size bowl, mix all ingredients and add your choice of flavouring. Mix well to combine. Transfer pudding into shot glasses. Refrigerate the pudding for at least 2 hours.
Place all ingredients in a blender and blend on high for 1–2 minutes until well combined. Check to taste if more sweetener or liquid is required and blend again. Serve immediately and sprinkle with Chia seeds.
Smoothie can be refrigerated for up to 24 hours. Tip: Freeze the fruit at least the evening before or use fresh fruit but add ice cubes to make the smoothie thick and creamy.
Soak rice for 2 – 4 hours then rinse, drain and transfer into a pan with water, 1 cup coconut cream, ¼ cup sugar and salt. Mix well and bring to the boil over medium heat. Reduce the heat to medium low, cover and cook for about 10 minutes, stirring occasionally until the liquid is absorbed. Remove from heat when rice is cooked, and set aside while you make the sauce. Place the reserved coconut cream and sugar in a saucepan and bring to a boil.
Reduce the heat and simmer for a further 2 – 3 minutes while stirring then remove from heat. Place the rice in bowls and pour over sauce. Top with mango and banana slices and sprinkle with Chia seeds and pandan leaves (optional). Tips: Sticky rice is short-grain rice that’s sticky when cooked. You can also use sushi rice or basmati rice.
Place all ingredients in a blender and blend on high for 1 – 2 minutes until well combined. To sweeten, add honey. Checks if more liquid is required and blend again. Serve immediately and sprinkle with Chia seeds. You can also refrigerate as needed, for up to 24 hours. Tip: Ice cubes may also be added and blended in with other ingredients.
Place all the ingredients in a food processor and mix to combine. Check for seasoning and add more salt & pepper and lemon juice if desired. Serve in a bowl or spread on bread. Sprinkle with Chia seeds and crumbled feta.
This spread is best served immediately, but it will keep for up to 2 days refrigerated and is also great as a dip with veggies or on sandwich in place of mayo. Tip: You can use fresh green peas for this recipe. Cook for about 5 minutes in boiling water or steam until tender and cool before use.
Add all the nuts, seeds, goji berries to a blender and blend until finely chopped. Transfer mix to a large bowl and add all other ingredients. Mix the ingredients until well combined and moist.
Add more coconut oil if mix is too dry. Roll into balls about the size of a 20 cent coin. Place the desiccated coconut or sesame seeds on a large dinner plate and roll the balls until well coated.
Cook tapioca pearls according to package’s instructions. Make your tea to desired strength, and then add palm or brown sugar. Drain pearls when ready and mix with sweetened tea. When ready to serve, mix the bubble tea mixture with the coconut milk, stir to combine. Check for sweetness and add more if needed. Fill glass half way with crushed ice, if desired and divide mixture evenly between glasses. Sprinkle with Chia seeds and serve immediately.
Tip: Chill your coconut milk and tea ahead of time. You can use 4 cups of sweetened store bought bubble tea with tapioca pearls for this recipe, in place of the tapioca pearls, tea and sugar. Traditionally bubble tea is made with condensed milk – we use coconut milk for a lighter version.
Place Chia seeds in a large bowl along with the soy, honey and vanilla. Place in the fridge, cover and leave to soak for 3 – 4 hours. Once soaked, place the Chia mix into serving bowls. Top with berries, nuts, yoghurt and drizzle with honey. Enjoy!
Heat oven to 180°C. Soak the Chia seeds in the water for 5 minutes until a gel forms. Mix the sugar and oil together, whisking until combined well. Add the flour, baking powder and vanilla. Stir until mixed thoroughly.
Add the Chia seed ‘gel’ and chocolate chips or nibs and fold through. Arrange on a baking tray and cook for 10 – 15 minutes. Use a dessert spoon and place onto baking paper. Space them accordingly.
To make chewy cookies, bake for about 10 – 12 minutes or bake longer for crispy cookies.
Blend or mash berries and add coconut sugar. Stir through Chia seeds and allow setting for an hour or overnight. Store in sterilised jars and keep in the fridge for approximately 2 weeks. Excess jam can be stored in the freezer in zip lock bags.
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.
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 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!
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.
In a large frying pan, over a medium heat, separately roast the oats, almonds, sunflower seeds, pepitas and coconut flakes.
Transfer to a large bowl with the chia seeds and dried fruit.
Pour the rice syrup into the pan to heat gently. Return the nut and seed mix to the pan and stir through thoroughly.
Press the mixture into a flat baking sheet (30 x 20 cm) and refrigerate for 30 minutes or until cool.
Cut into squares and store in an airtight container.
Place almonds and hazelnuts in a non-stick frypan and toast for 2-3 minutes over a medium heat.
Add coconut, sesame seeds, chia seeds, and spices.
Continue to cook until all ingredients are golden and dukkah is fragrant.
Stir frequently. Remove from heat and allow cooling.
Place cooled mixture and sugar in a food processor and process until chopped well.
Serve dukkah with a bowl of yoghurt or cream and tropical fruits.
Preheat oven to 180 degrees Celsius. Core pumpkin/squash and cut into ½ inch, half-moon shape pieces (leaving skin on).
Brush with olive oil. Place on lined baking tray and sprinkle with cinnamon, chia seeds, salt and pepper. Roast for 30 minutes or until tender.
While pumpkin is cooking, in a frying pan ‘dry roast’ flaked almonds and pepitas for 3 minutes until almonds are golden in colour.
Transfer pumpkin to serving plate and top with flaked almonds, pepitas and parsley. Serve immediately.