Chi Chi Chi Chia...

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).