After decades adorning everything from a zoo-worthy collection of clay critters to presidential busts, ch-ch-ch-chia seeds finally are ready to ditch the kitsch.
Because in recent years these tiny black seeds have gone from an as-seen-on-TV punch line to a must have ingredient in the natural foods world, taking starring roles in smoothies, health drinks, energy bars, crackers, cereal, granola, even pasta.
“People think ‘chia’ in the U.S. and they think ‘green hair on a terra cotta figurine,”’ said Peter Georgii, of San Francisco-based Joseph Enterprises Inc., which created the Chia Pet in 1981 and recently released an edible seed product.
Packed with omega-3 fatty acid — more than flax seed — along with fiber, calcium and antioxidants, the Mexican native is touted by runners, yoga moms and all manner of other health conscious eaters.
Sales of edible chia have skyrocketed in the past two years, driven at least in part by an overall growing interest in so-called ancient grains, such as quinoa and amaranth.
Bob’s Red Mill, a national grain seller based in Milwaukie, Ore., began carrying chia in 2009. Sales last year saw quadruple growth, said vice-president of sales Robert Agnew, and already show signs of continued growth this year.
Joseph Enterprises began selling edible seeds in a few hundred outlets last year, Georgii said, and now sells them in thousands of stores, and online.
Health food aficionados have known about chia since the mid-2000s, when people such as natural health personality Dr. Andrew Weil first began talking about them. Runners got on board thanks to the 2009 book Born to Run by Christopher McDougall, which credited the seeds as sustenance for Mexico’s Tarahumara Indians, who run hundreds of miles.
The seeds — which resemble poppy seeds — have become an especially popular addition to drinks. That’s because when soaked in water, the seeds develop a gelatinous coating, giving them the texture of tapioca. Add them to a drink and the result is similar to Japanese bubble tea — a thick beverage full of floating, jelly-like balls.
They are a common addition to kombucha, a popular health drink. And Empellon, an upscale Mexican restaurant in New York, even featured them in a cocktail.
“It adds a cool texture that’s definitely an acquired taste,” says Christine Muhlke, executive editor of Bon Appetit magazine, who abandoned flax for chia. “And it gives that little halo of health.”
Oh, and as for the Chia Pets? They haven’t gone anywhere. They flood into stores during the holidays and are available all year online.
But seeds — the ones you eat — are the future.
Basil Mango Lime Smoothie with Chia
Servings: 4
1 tablespoon chia seeds
1/2 cup water
2 tablespoons lime juice
2 tablespoons honey
Finely chopped zest of 1/2 lime
4 fresh basil leaves
10-ounce package frozen mango chunks, thawed
2 cups fat-free vanilla yogurt
In a small bowl, combine the chia seeds, water and lime juice. Set aside for 1 hour to let the seeds plump and become gelatinous.
In a blender combine the soaked chia seeds (with the liquid), honey, lime zest, basil, mango and yogurt. Blend until smooth. Serve immediately.
Nutrition information per serving: 160 calories; 10 calories from fat (6 per cent of total calories); 1 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 33 g carbohydrate; 5 g protein; 3 g fiber; 55 mg sodium.
Glazed Lemon Chia Cookies
Start to finish: 45 minutes
Makes 24 cookies
1 cup granulated sugar
Zest of 1 lemon
1/2 cup (1 stick) unsalted butter, room temperature
1/4 teaspoon salt
1/2 teaspoon baking powder
1 egg
4 tablespoons lemon juice, divided
2 cups all-purpose flour
1/4 cup chia seeds
1 cup powdered sugar
Heat the oven to 375 F. Line 2 baking sheets with parchment paper or coat them with cooking spray.
In a food processor, pulse together the sugar and lemon zest until the lemon zest is thoroughly incorporated.
In the bowl of an electric mixer, combine the lemon sugar, butter, salt and baking powder. Beat until light and fluffy. Add the egg and beat until thoroughly incorporated. Stir in 2 tablespoons of the lemon juice, then the flour.
Divide the dough into about 24 walnut-size balls, rolling them smooth.
Place the chia seeds in a small bowl. With the palm of your hand, flatten each ball of dough until it is 1/4 inch thick and about 2 inches wide. Dip one side of each flattened cookie in the chia seeds to coat. Arrange the cookies, chia side up, on the prepared baking sheets.
Bake for 10 to 12 minutes, or until lightly golden around the edges. Allow to cool for 5 minutes on the baking sheets before transferring to a rack to cool completely.
Meanwhile, in a small bowl mix the remaining 2 tablespoons of lemon juice with the powdered sugar. Adjust the consistency with more sugar or lemon juice as needed to make a thick glaze that can still be drizzled. Drizzle over the tops of the cookies. Allow to set. Store in an airtight container at room temperature.