I think it’s impossible to write about chia seeds without mentioning Chia Pets, but I’m not going to.

I mean really, I’m sure chia would want to be known for something other than sprouting hair out of a ceramic head from Walgreens.

I would think the chia would want to be known for…

• Being an amazing source of omega 3 fatty acids.
• Having higher amounts of protein than other nutritional grains. It is a complete protein, meaning that it has the appropriate balance of all essential amino acids.
• Being high in fiber, a 15 gram serving of chia seeds will provide 4 to 5 grams of fiber.
• Containing boron which is essential for bone health.
• Being calcium rich…about 2 ounces of chia seeds contains 600 mg of Calcium, as compared to 120 mg for a cup of milk.
• Having 2 times more potassium than banana and 3 times more antioxidants than blueberries.
• Causing a slow release of carbohydrates and an equally slow conversion of carbohydrates into glucose (blood sugar) for energy.

There are like a gazillion more benefits of chia, but these are my favorites. Just visit my source for all of these fun facts and more at: Chia For Health.

Likewise, there are a gazillion things you can do with these mildly-nutty tasting chia seeds from eating them right out of the bag, sprinkling them on salads, stirring them into shakes, to baking with them.

And, because chia can hold more water than a camel, they transform into a thick gel when mixed with liquid, perfect for making puddings and jellies. Which is exactly what I did.

• To make a single serving of chia pudding, I stirred 2 tablespoons of chia seeds with 4-5 tablespoons of water and let it thicken for about 20 minutes. In one batch I added a few tablespoons of protein powder and a packet of stevia. In another batch I mixed in a few tablespoons of pumpkin puree, cinnamon, and a packet of stevia.
• To make chia jelly, I mixed 2 tablespoons of chia seeds with 4-5 tablespoons of water, a handful of fresh berries, and a packet of stevia in a blender and then refrigerated. It set up in about 5 minutes.

Let’s address your Frequently Asked Questions:

• Joanna, how long have you been eating chia seeds? Since Friday. They are brand new to me and I’m a little obsessed.
• Do you think you could replace almond milk or coconut milk in place of water in the pudding recipe? I know so.
• Those recipes sound great! Do they taste like Jello pudding and Smuckers jelly? Um, no. But they’ll do in a jam.
• Do you think chia jelly would be good on that Peanut Butter Bread? Brilliant idea!
• Did you know there is an Obama Chia Pet? Yes, but I told you we weren’t going to mention chia pets in this article, didn’t I?
• Is this the longest post of all time? Yes, in fact…

Now I really must go se-se-se see ya!