The Chia Co. was established in 2003 to positively impact global health
A fourth-generation Australian wheat farmer, John became frustrated watching the grains he grew being processed and added to refined, sugary breakfast foods. He also saw that the lack of essential nutrition in modern diets was contributing to a growing rate of illnesses, like obesity and heart disease. In 2001, while traveling the world on a Nuffield Scholarship, John discovered chia. Offering the highest plant source of Omega 3, fiber and protein, John knew that chia could provide a natural solution to dietary health. He set out to make chia available around the world by identifying the best locations in the world to grow chia and partnered with farmers who shared his vision to establish the world’s largest scale chia farms. A transparent global supply chain was set up to ensure fair value and traceability from farm to customers.
The Chia Co. was founded to make a positive contribution to the health and wellness of the global community. Our chia is farmed in ideal conditions for the highest nutrition.
The bright, bold ‘Chia Orange’ is inspired by the rich red soil of The Kimberley region, where the founder first established the chia farms back in 2003. It also reflects the pioneering nature of the company brand.
Three leaf logo represent their commitment to triple bottom line sustainability: People, Planet and Profit
People: The Chia Co. positively impacts public health by educating the global community on the value o nutrition and by making chia available to everyone on a daily basis. Fair value is provided to every person, from growers to consumers.
Planet: The Chia Co. is committed to contributing positively to the environment and society through the partnership with 1% for the Planet. The company donates 1% of revenue to high-impact environmental and social causes.
Profit: The company has a long-term global vision that chia will be a vital part of the world’s diet in 50-100 years. They are committed to providing chia at a fair value around the world and invest the profits in the future growth of the chia industry.
Eat Chia Every Day
Chia seeds are the highest combined plant-based source of Omega-3, fibre and protein, and are high in vitamins, minerals and antioxidants. Chia offers essential nutrition often missing in modern diets. Adding a tablespoon (15g) of chia to your diet each day provides 3g of Omega-3, 6g of dietary fibre and 3g of complete protein.
Chia contains the perfect ratio of both soluble and insoluble fibre. Soluble fibre forms a gel in water, while insoluble fibre remains close to its original form throughout the digestive path. Both types of fibre are vital for healthy digestion. It is also one of the highest known sources of antioxidants, which are vital in the maintenance of healthy cells. Antioxidants combat the oxidation process caused by sun exposure or pollution, carrying free radicals out of the body.
Chia can help to sustain energy, improve digestive and heart health
Chia is fantastic exercise fuel, helping you stay hydrated, increasing stamina and aiding in muscle repair. Soluble fibre can help to moderate blood glucose levels and lower cholesterol. Insoluble fibre provides roughage, clearing out toxins as it passes through your digestive tract and lowering the risk of colon cancer.
Chia’s rich balance of nutrients – fibre, protein, Omega-3, antioxidants, vitamin B, copper, iron, calcium and magnesium can contribute to slowing the aging process, boosting skin hydration, encouraging healthy hair and nail growth and increasing cell regeneration.
Taste of Chia
Chia seeds can be black or white and there is no nutritional difference between the two. Chia is a great source of nutrition for vegan, gluten-free and raw diets. It can even be used as an egg replacement in vegan baking.
Unlike other seeds, chia has a soft outer shell and does not need to be ground. It has a neutral taste which means you can easily include them in any meal – simply add a tablespoon of chia to muesli or cereals, into your salads or smoothies, or use them in the baking.
Home Recipes: Vegan Lamington Chia Cake
Prep Time: 1 hr + chilling
Total Time: 1.5 hr + chilling
Serves: 15-20 people
Ingredients:
A. Vanilla chia cake
2 ½ cups almond meal
2 cups gluten-free flour blend (1)
2 ½ cups sugar
4 ½ tsp baking powder
¼ cup The Chia Co black chia seeds
3 cups plant-based milk
1 cup sunflower oil, or melted vegan butter
1 tbsp apple cider vinegar
1 tsp vanilla extract
B. Raspberry chia jam
1 ½ cups fresh or frozen raspberries
3 tbsp The Chia Co black chia seeds
Maple syrup, to taste
C. Cream filling
2 cups canned coconut cream, thick part only (2)
1 tsp vanilla extract
D. Coating
1 cup vegan-friendly chocolate, roughly chopped
1 cup canned coconut cream, thick part only (2)
2 cups desiccated coconut
Method
A. Vanilla chia cake
Add all the dry cake ingredients to a large mixing bowl or stand mixer. Mix until there are no big lumps. Add all the wet ingredients and mix until there are no more lumps of flour. Allow sitting for 10 minutes to allow the chia seeds to thicken up.
Divide the cake batter into 3 cake tins. Bake for 20-25 minutes or until a skewer can be inserted into each cake and it comes out clean.
Set aside to cool. Chill the cakes in the fridge for at least 1 hour or overnight (they’re easier to handle when chilled).
B. Raspberry chia jam
Add all ingredients to a bowl. Mash the raspberries with a fork and mix until combined. Set aside for 10 minutes to thicken.
C. Cream filling
Add the thick coconut cream and vanilla to a large bowl or stand mixer. Beat until stiff peaks form. Set aside in the fridge.
D. Coating
Add the chocolate and cream to a medium saucepan over low heat. Mix until melted and well combined.
To assemble
If your cakes have domes, use a large bread knife to slice them off. Snack on the scraps!
Place a cake layer on a wire rack over a large tray. Spread the chocolate ganache on the surface allowing the excess to drip off. Scatter the coconut on the chocolate making sure it’s covered. Chill the cake layer in the fridge and repeat for the remaining layers.
Place one cake layer, chocolate side down on a serving plate. Pipe or spread half of the cream on top. Spread half of the jam on the cream. Place another cake layer on top and repeat. For the final cake layer, make sure the chocolate coconut side is outside.
Chill the cake in the fridge until needed. Leftovers can be stored in an airtight container for 3 days.
Join Kelly Slater on The Chia Co farms in Western Australia
Source: The Chia Co. Australia Website
