Salad
Cook quinoa according to packet instructions. Once cooked, place in a large salad bowl & allow to cool.

Add remaining salad ingredients to quinoa bowl and mix.

Combine dressing ingredients in a small bowl & stir until evenly combined. Pour over salad.

Sweet Potato Mash
Steam sweet potato until soft. Once cooked, put into a blender and combine with chia seeds until smooth. Scoop out & enjoy.

Recipe by Rebecca Gawthorne @nourish_naturally.

Place oats into a blender & blend into oat flour. Pour oat flour into a large mixing bowl & stir in coconut.

Combine water, lemon juice & chia seeds in a small bowl & mix until combined. Add into oat mixture & stir until all dry ingredients are wet. Add dates & lemon rind. Use hands to work mixture until it comes together into a ball.

Scoop out into a baking tin lined with baking paper & press down evenly all over. Refrigerate for a few hours until set.

Once set, lift baking paper out & cut into slices. Enjoy.

Recipe by Rebecca Gawthorne @nourish_naturally.

Pre-heat oven to 180 degrees celsius. Grease or place muffin cases into 12 muffins cups.

To make the chia jam, heat frozen raspberries in a sauce pan on low heat until they begin to soften and break down. Remove from heat and stir in 1/2 cup of chia seeds – keep stirring and breaking down the remaining raspberries until the ‘jam’ starts to set – place aside.

Pour all wet ingredients into a food processor, blender until smooth.

Place all dry ingredients into a mixing bowl, stir until combined. Make a well and pour wet batter into the mixing bowl; gently stir to combine, careful not to over mix.

Pour roughly 1 heaped tablespoon of batter into each muffin cup and spread evenly over the base.

Place 1 tablespoon of the jam into the centre of each muffin.

Top each muffin with the remaining batter.

Bake for 25 minutes or until a skewer inserted into the centre comes out clean

Allow to cool on a wire rack before serving. Can be stored in the fridge up to a week or freezer for a month.

By Leanne Ward @the_fitness_dietitian. 

To make 2 chia eggs, use a spice grinder to process 2 tablespoon of chia seeds to a flour consistency. Combine with 6 tablespoons of water. Set aside for 10 minutes.

Combine almond meal, protein powder, baking powder and chia seeds in a bowl. Add eggs, chia eggs, almond milk and mix well.

Heat coconut oil in a frying pan on a medium heat. Add 1/4 of batter per pancake.

Cook for approximately 3 minutes, flip and cook until golden on both sides and cooked through.

Top pancakes with honey, yoghurt, blueberries and chia seeds.

Preheat oven to 170 degrees, lightly grease a muffin tray with oil.
Mash bananas in a bowl. Add eggs, ground chia and water, whisk briskly until smooth.
Add in all other ingredients except coconut oil and honey, use fork to stir thoroughly.
Melt coconut oil and honey together on a low heat. Add to mixture, stir well.
Fold in raspberries, reserving a few for the top of muffins. Pour mixture into muffin tray.
Top with a few reserved raspberries.
Bake for 45 minutes (pushing the top to test for a nice firmness).
Leave for a few minutes, then remove from tin with a butter knife to cool on a rack.

*use a spice grinder to process chia seeds to a flour consistency.

Preheat oven to 200° C.

Add flour, butter, chia seeds and a pinch of salt to food processor and blend until crumbly.

Add egg and blitz until the mixture comes together in clumps.

Turn mixture onto clean board and knead into round ball. Cover with cling wrap and set aside in refrigerator for 30 minutes.

Place pumpkin, shallots and sage on a baking tray and drizzle with Extra Virgin Olive Oil and bake in oven for 20 minutes, or until pumpkin becomes soft and golden brown

Remove dough from fridge and flatten with rolling pin. Place the dough over a loose-bottomed tart tin and trim the edges.

Blind bake pastry for 15 minutes.

Add feta to pumpkin and shallot mixture and spoon into tart base.

Bake in oven for 20 minutes, or until golden and cooked through.  

Recipe by Joel Feren @the_nutritionguy.

Wash and trim the beetroot. Unpeeled, place the beetroot in a large saucepan and cover with water. Bring to the boil, then reduce to a simmer until just tender, about 30 minutes.

Drain pot. Once cooled, peel and cut into chunks. Add to a food processor along with feta. Pulse until combine for a few seconds. Careful not to puree.

Add to base of mason jar. In a small bowl add edamame beans to hot water to thaw. Drain thoroughly. Layer all ingredients in order as mentioned, sprinkling in the chia seeds as you go.

When ready to eat, use a fork to combine base dressing through slightly and enjoy. Or pour into a bowl.

Wash and trim the beetroot. Unpeeled, place the beetroot in a large saucepan and cover with water. Bring to the boil, then reduce to a simmer until just tender, about 30 minutes. Drain pot.

Once cooled, peel and cut into chunks. Add to a food processor along with feta. Pulse until combine for a few seconds. Careful not to puree. Add to base of mason jar.

Layer all other ingredients, sprinkling in chia seeds as you go.

When ready to eat, use a fork to combine base dressing through slightly and enjoy. Or pour into a bowl.

Prepare roasted garlic chia guacamole as instructed from recipe. Put 2 tablespoons of mixture in base of mason jar, reserve leftovers in fridge for up to 2 days.

To the mason jar add all other ingredients (except taco) in layers in order as mentioned, sprinkling in chia seeds as you go, squeezing lime juice over top.

In a toaster or under an oven grill, toast taco until hard.Crush and add crumbles and pieces to top of mason jar salad.When ready to eat, shake jar upside down to mix dressing through salad and enjoy. Or pour into a bowl.

1. Preheat your oven to 200 degrees Celsius.

2. Grease donut moulds with some vegan butter (if you don’t have a donut mould you can you a muffin tin).

3. In a mixing bowl, mix the flour, coconut sugar, baking soda and chia seeds together.

4. Add in the nut milk, vanilla, lemon zest and mix it together.

5. Fold in the frozen blueberries.

6. Spoon the batter in the donut moulds almost to the top.

7. Cook at 200 degrees Celsius for 15 minutes.

Recipe author – Claire Power, The Healthy French Wife

1. Cook the couscous as per the packet instructions and leave to cool.

2. In 2 jars, add in the cooked couscous mixed with chia seeds or The Chia Co. Salad Booster.

3. Add in the chickpeas then the falafels.

4. Layer the tomatoes diced and the baby spinach on top of the jar.

5. Top with a few coriander leaves, salt, pepper and chilli flakes.

6. In a separate container to take make the tahini lemon dressing using 2 tbsp of tahini mixed with 2 tbsp of olive oil and 1 lemon juiced.

Recipe author – Claire Power, The Healthy French Wife

Vegan Matcha Loaf with Raspberry Chia Jam

• Pre-heat your oven to 200 degrees Celsius and line a loaf tin with baking paper.
• In a mixing bowl, mix together the flour, oats, sweetener, baking powder and matcha.
• Add in the wet ingredients (nut milk, apple cider vinegar, vanilla) and fold gently together.
• Pour half the batter in the tin and drop some frozen raspberries.
• Spread a layer of chia jam on top and then pour the remaining matcha batter on top.
• Top with extra raspberries.
• Cook for 55-60 minutes at 200 degrees Celsius.

Raspberry Chia Jam

• In a saucepan on medium heat defrost the raspberries until they become soft and juicy or about 5 minutes.
• Add in the maple syrup and vanilla and puree the raspberries with a wooden spoon.
• Once the raspberries are mostly liquid, add in the chia seeds and remove from the heat.
• Pour into a glass container and leave to set.
• Keep in the fridge for a few days.

(Chia jam doesn’t have as much sugar as normal jams so it doesn’t keep as well).

Recipe author – Claire Power, The Healthy French Wife.

 

• Drain and rinse your chickpeas and dry thoroughly with a tea towel to get the chickpeas as crispy as possible.
• Turn on your oven to 220 degrees Celsius and line a small baking tray with baking paper.
• Spread the chickpeas on the tray and add in the olive oil. Coat them evenly.
• Cook for 30 minutes at 220 degrees. Keep an eye on them so as not to burn them.
• Pour into a bowl and coat with The Chia Co Salad Booster.
• Leave to cool down for a few minutes and serve.

This recipe was developed by Claire @HealthyFrenchWife with a child’s flavour preference in mind, but if you want to add some spices she recommends paprika or chilli for an added kick!

Chia Jam Sandwiches:

• Spread a layer of sunflower seed butter then a layer of chia jam on a slice of toast and top with another one. Slice in the middle and enjoy!

Sunflower Seed butter:

• Line a baking tray with baking paper and toast the sunflower seeds for 10 minutes at 200 degrees Celsius or until slightly golden.
• Process the roasted sunflower seeds in a heavy-duty food processor and blend for 5 minutes. Scrapping the sides as often as needed.
• Add in the coconut oil, maple syrup, vanilla and sea salt and continue to process for a few minutes or until smooth. It can take a while to get smooth but keep going!
• Pour the sunflower butter in jar and keep it in the fridge for up to 1 month.

Raspberry Chia Jam:

• In a saucepan on medium heat defrost the raspberries until they become soft and juicy or about 5 minutes.
• Add in the maple syrup and vanilla and puree the raspberries with a wooden spoon.
• Once the raspberries are mostly liquid, add in the chia seeds and remove from the heat.
• Pour into a glass container and leave to set.
• Keep in the fridge for a few days.

(Chia jam doesn’t have as much sugar as normal jams so it doesn’t keep as well).

Recipe author – Claire Power, The Healthy French Wife