Chloe Van dyke is the founder of CHIA + AWAKA, a range of nutritional beverages. CHIA is made from hydrated chia seeds in natural juices and Awaka is a range of sparkling coconut water infused with New Zealand fruit.\nWith diverse qualification ranging from neuroscience to herbal medicine, Chloe created CHIA + AWAKA with the goal of making healthy options easily accessible.\nThe business has flourished alongside the worldwide growing interest in health and wellbeing. We were so excited to discover this superfood drink for ourselves and wanted to find out more about Chloe and what her day looks like on a plate!\nChloe's Day on a Plate\n7-8:30am\nA morning walk or a yoga session gears me up for the day. In summer I love to start the day with bircher muesli or smoothie.\nIn my smoothie I will blend:\n\nTasman Bay boysenberries\nNelson blackcurrants\nhydrated organic chia seeds\nAll Good Fairtrade banana\nalmond milk (soaked almonds blended then strained)\nRaglan Coconut Yoghurt\nmaca powder\ncinnamon\nvanilla essence\n\n\nIn winter I love a warm porridge. We have a stone grinder at home and I use this to softly break oats, chia seeds, linseeds, quinoa, and buckwheat. This means we can purchase whole grains ensuring they are fresh, grinding them just before using them stops the oils from going rancid and improves digestibility.\nTo this I add rice or almond milk and heat. Once the consistency is right (and as a final step to ensure nutrients are not damaged by the heat) I add seasonal fruit, or frozen fruit if there is anything available. This usually includes blueberries, blackcurrants, kiwifruit, feijoas, tamarillos, and apple. A pinch or cinnamon and cardamom is warming for cold mornings. On top for extra protein and nutrients I like to add pre-soaked nuts and seeds such as almonds, macadamias, pumpkin seeds, and a drizzle of blackcurrant CHIA adds flavour and nutrients.\n8.30am\nMy work day can be very varied from checking on production at the factory to meeting with key buyers in Singapore, Malaysia, or Australia. In Nelson, where our company is based we usually start the day with a team meeting, this includes problem solving and discussing each members’ priorities for the day and future strategies.\nOn Thursdays we will often go on a team mountain bike ride. I believe that great ideas don’t happen behind a computer screen. A bike ride allows us time to think and bounce ideas and come together as a team, we then come back to the office to implement those ideas.\n10.30am\nI try to have healthy snacks on hand as I am someone who functions better with small regular meals. This helps regulate blood sugar levels and increases my ability to focus. Protein balls, nuts and seeds, or a CHIA drink or Kombucha is perfect around this time. As a treat these chia and cocoa cookies are great.\n12.30pm\nA quinoa salad is perfect for lunch. This recipe feeds four or can be stored in the fridge and provide you with lunch for the week.\nIngredients\n\n1 cup white quinoa\n1 tablespoon olive oil\n2 cups water\n1 capsicum\n1 medium carrot\n1 corn cob\n1\/3 cup dried cranberries\n1\/2 cup almonds or hazelnuts, toasted and coarsely chopped\n1\/2 cup chopped fresh herbs (we like parsley, basil, mint and coriander)\n\nDressing\n\n1\/4 cup olive oil\n1 clove garlic (chopped\/crushed)\n3 tsp dijon mustard\n1 large lemon (juiced)\n\nMethod\n\nHeat oil in saucepan over moderate heat. Add quinoa and sauté for 1 minute. Add water, cover and bring to the boil. Reduce heat and simmer until the liquid has been absorbed, about 15 minutes.\nRemove pan from heat and leave to stand, covered for 5 minutes. Remove lid and allow the grains to cool. Meanwhile cut vegetables into small even dice.\nPlace quinoa in a bowl and add vegetables, cranberries, almonds and herbs. Mix gently to combine. Season with flaky sea salt and freshly ground black pepper.\nCombine dressing ingredients in a screw top jar. Shake well and drizzle over salad.\n\n4pm\nFor an afternoon snack I like crackers with nut butters. At the moment my cracker of choice are Bonnie Goods oat cakes topped with pumpkin seed butter, tahini, Pic’s almond butter, a slice of avocado and a basil leaf or sprinkling of parsley or chia jam.\nAfter work I like to go for a mountain bike ride, swim, rock climb, or yoga session, or light the fire and snuggle up with a book.\n7pm\nOn a winter night I love a hearty soup. Pumpkin, celery and ginger is an easy go to with homemade sourdough bread.\n8.30pm\nAs a treat I can’t go past this cacao and coconut mousse with CHIA berry coulis. It’s vegan, gluten free, and refined sugar free yet decadent and delicious.\n\nDiscover more about CHIA + AWAKA on their website, Instagram or Facebook page.