What is Chia?

Chia Plant

  • Chia is Nature’s Complete Superfood.
  • Chia is the highest plant based source of Omega 3, dietary fibre and protein.
  • Chia is a great tasting seed that is easy to include in the daily diet for improved health.
  • Chia seeds were first used as food as early as 3500 BC and were one of the main dietary components of the Aztecs and the Mayans.

Black and White Chia

What's the difference between black and white seed?

This is the most common question we are asked about Chia.

The answer is simple. The ‘black’ variety of Chia naturally contains a combination of black, grey and white seeds. The ‘white’ Chia variety was formed by specially selecting white seeds from the black variety. We grow dedicated paddocks of black and white seed. Aside from the obvious colour difference, the seed itself is virtually the same in all of its properties – size, taste and smell, with the exception of a few minor seasonal nutritional differences.


When it comes to incorporating Chia into your daily diet, the sky's the limit!

Chia is a fantastic way to enhance your daily diet with a bonus nutritious boost. Chia has a pleasant mild nutty taste and can be added to any food or beverage without altering the original flavour.

It is recommend a daily serve of 15 grams which is the equivalent of 1 level tablespoon.

Chia can be sprinkled over salads, cereals and muesli or incorporated into breads, muffins, slices, cookies or porridge.

Why not try Chia as a gel? When mixed with water (ratio – 1 tablespoon of Chia to 1 cup of water), Chia seed forms a unique nourishing gel that can be added to smoothies, juices, breakfast shakes, herbal teas, yogurts, soups, salad dressing or sauces.

Chia in History

Chia seeds were first used as food as early as 3500 BC and were one of the main dietary components of the Aztecs and the Mayans. Chia seeds were eaten as a grain, drunk as a beverage when mixed with water, ground into flour, included in medicines, pressed for oil and used as a base for face and body paints.

The Spanish conquests of America destroyed much of the intensive agricultural production systems that were in place however small pockets of producing regions remained in Central and South America.

Mix Chia: Spiced Sweet Potato and Lentil Dip

Preparation Time

10 mins

Cooking Time

20 mins


Makes 4 cups of dip

Lentils contain protein and have a low glycemic index making them ideal for vegetarians and people with diabetes.


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 teaspoons cumin powder
  • 1/4 teaspoon crushed red pepper flakes
  • Heaping 3/4 c red lentils, washed
  • 2 c sweet potato (1/2 a large sweet potato), peeled and diced
  • 3 c vegetable stock
  • 1 tablespoon Chia Bran
  • 1/2 cup natural yoghurt
  • 1/4 cup chopped cilantro
  • 1 tablespoons White Chia Seeds (optional)


  1. Heat oil in a medium saucepan. Saute onion for 2 minutes. Add spices and continue to saute for another minute.
  2. Add lentils, sweet potato and vegetable stock and bring to a simmer. Cover and allow to simmer for 15-20 minutes, until sweet potato is tender, but not falling apart. Stir frequently.
  3. Remove from heat, stir in chia seeds and allow to cool. Blend with a stick mixer until almost smooth.
  4. Stir in yoghurt and cilantro. Garnish with a sprinkle of White Chia Seeds. Serve with crispy pita bread wedges.

 Bake with Chia: Chia and Roast Vegetable and Hummus Flan (gluten free)

Preparation Time

15 min prep, 10 mins in fridge

Cooking Time

1 hr total


4 – 6

Vegetables can help to reduce the risk of cancer of digestive track.


Chia Pastry

  • 2 cups besan (chickpea) flour
  • 3 tbs chia seeds
  • Pinch of salt
  • 1/3-cup chia oil
  • 80 ml cold water


  • 1 tbs olive oil
  • 3 cloves garlic, peeled and roughly chopped
  • 2 cups pumpkin, peeled and cut into small chunks
  • 1 cup cauliflower, trimmed and cut into florets
  • 1 red capsicum, deseeded and cut into chunks
  • 3 large zucchini, cut into chunks
  • 250g flat mushrooms cut in quarters
  • 400g can chickpeas, drained and rinsed
  • 2 tbs miso paste
  • ½ cup water
  • ¼ cup tahina
  • 1 tbs lemon juice
  • Black pepper


  1. Preheat the oven to 180C.
  2. Place the flour, sea salt, chia seeds and chia oil in a food processor and process until the mixture resembles yellow breadcrumbs. Slowly add the cold water, a little bit at a time 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.*
  3. 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. While the veggies are cooking 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.
  4. 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.
  5. Fill the pastry case with the chickpea cream and top with the roast veggies and place it back in the oven for a further 15 to 20 minutes.

Information Sourced through:  http://www.thechiaco.com.au/
You can also purchase Chia here:  http://www.thechiaco.com.au/buy-chia


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