So... you know they're edible, right?
No no ... not the actual Chia pet, but the Chia seed. My dietician suggested them to me after she saw that I was deficient by way of Omega-3 intake.
Salvia hispanica kicks some major butt, and (I think) has a very interesting texture when it is introduced to moisture (like in yogurt). They are one of those ancient foods that went out of style for a few hundred years except among some cultures. They're gaining back some steam thanks to new studies that show just how healthy they are for you and your diet:
- chia has the highest known percentage of alpha-linolenic acid, and the highest combined alpha-linolenic and linoleic fatty acid percentage of all crops
- chia has more protein, lipids, energy, and fiber but fewer carbs than rice, barley, oats, wheat, or corn and its protein is gluten-free
- chia is an excellent source of calcium, phosphorus, magnesium, potassium, iron, zinc, and copper
- chia is low in sodium: salmon has 78 times as much, tuna 237 times as much
- chia exhibits no evidence of allergic response, even in individuals with peanut and tree-nut allergies
- chia does not give off a a fishy flavor, a unlike some other sources of omega-3 fatty acid
Chia seed also makes flax seed hide in a corner because of its nutritional profile as well as its taste (okay, except for a few nutrients like Potassium, but you can eat a banana covered in chia and it's nommy!).
You should be able to get chia at a health food store. If not, you can find it on the internet at places like Amazon (3lbs will last you a while as the seeds themselves are pretty light).