ANCIENT SUPERFOOD FOR MODERN HEALTH

It’s one of the new superfoods on the block, but chia has been around for centuries.

Documented to have been eaten by the ancient Aztecs and Mayans as early as 3500 BC, chia seeds offer the highest combined plant source of omega-3, fibre and protein, as well as other minerals, vitamins and antioxidants.

John Foss, a fourth-generation wheat farmer from Western Australia, discovered the health properties of chia while looking for alternatives to conventional crops in 2001.

In 2003, he launched The Chia Co, now a global company and the largest supplier of chia in the world. Talk about an innovative solution for next generation farming.

All The Chia Co chia is fully traceable and each batch can be tracked to the paddock on which it was grown. This level of traceability is unmatched in the chia industry and rare in food production as a whole.

The Chia Co products are available from most major supermarkets, pharmacies and health food stores. The range includes black and white chia seeds, ground chia, chia oil and the newest release – the Chia Pod.

Perfect for school lunchboxes, the Chia Pod is a pre-mixed blend of chia seed, coconut milk and fruit. It’s also free from gluten, dairy, preservatives, artificial ingredients and GMOs. Vegans can eat their hearts out and sugar quitters can breathe a sigh of relief because only small amounts of coconut sugar is used as a sweetener.

Available in strawberry, lemon and date, dark cacao, coffee bean, mango, banana, blueberry and vanilla bean, there is a flavour to suit everyone. A different flavour evey day is easy to manage.

“Our Chia Pods are a great, energy-boosting breakfast or snack for children,” says Emma Morris, The Chia Co’s resident dietitian.

“Each Pod contains one full serve of sun-ripened chia seeds, delivering three grams of omega-3 and six grams of dietary fibre.”

This gluten-free seed can be added to almost any dish or smoothie for a natural energy boost or soaked to create a nutritious pudding similar to the texture of tapioca or sago.

Chia can also be used in gluten-free cooking to thicken and bind food and beverages. The Chia Co recommends creating a gel by adding 1/3 cup chia seeds to 2 cups of water, placing in a sealed container and shaking every five to 10 minutes. Chia gel will be formed within 20 to 30 minutes and can be used in a variety of dishes.

“There are all kinds of creative culinary uses for chia,” Emma says.

“You can simply add a tablespoon of chia to your morning meal or to a drink throughout the day. You don’t even have to change the way you eat, just add chia seeds to the foods you already enjoy for increased nutrition.”

The Chia Co website has an archive of recipes by chef Kate McAloon to inspire ideas for cooking, including gluten-free recipes children will love. Some of our favourites are the gluten-free fish cakes, coconut and almond flour muffins, chia coconut milk bubble tea and chia berry smoothie. So much to choose from, so good for the body, brain and of course the palate.

www.thechiaco.com.au