Chia seeds are suddenly the hip and happening thing: in energy bars, cereals, juices, oatmeal, puddings, pasta. You name it, it’s probably being chia-ed.

But all I can think of is the Obama Chia Head that Matt gave Sistie for Christmas a few years back.

Move over acai and pomegranates, the chia seed is being touted as the next big “superfood” because it’s so high in protein and fiber, as well as Omega-3 fatty acids (even more than flax seeds).

Chia is being credited with everything from reducing the symptoms of autoimmune disorders to lowering cholesterol to losing weight (that last claim will probably propel it into the mainstream at lightning speed). All those benefits, by the way, have yet to be proven… but the amount of nutrition in the seeds is legitimate.

Chia Seeds

My cutting edge foodie friend LK saw this one coming a while ago. She puts chia in her smoothies and eats it raw on her salads. She also bakes it into pretty much everything. Last year for my birthday, she gave me a bag of Rancho Gordo Chia Seeds that’s still sitting in my pantry (I’ll use it now, I promise). That’s another good thing about chia, it’s so rich in antioxidants, it doesn’t go rancid quickly.

What does chia taste like? Its delicate flavor makes it an ideal food additive… all the superfood benefits with a neutral flavor. Sounds pretty good, eh?

Now, if I can just get the image of that Obama Chia Head out of my mind…

Mamma Chia Blackberry Hibiscus Juice