Chia seeds nutritious and economical

I’ve heard that chia seeds are the new kale. Some of us thought it was our little secret, but lately I can’t find chia seeds in any of my usual spots — the bulk bin at Whole Foods, on the shelf at Down to Earth or even online. Each venue is sold out.

When I went to California a few months ago, I searched several stores before finding one bag left at a small natural foods market off the beaten path.

I wondered who was growing the world’s largest collection of Chia Pets.

Actually, quite a few healthy someones have realized that chia seeds are nutritious, less perishable than flax seed and deliver nutrients with almost no noticeable taste.

The seeds are a significant source of calcium, omega-3s, protein and fiber.

There’s no need to mill them, and you can eat them dry, sprinkled over a salad, or let them sit in your fruit juice for a more substantial drink.

They’re economical because you only need an ounce of chia seeds daily due to their high fiber content.

I’ve heard that you can even use gelled seeds to substitute for eggs in baking applications.

This unusual characteristic of gelling when introduced to liquids provides some very creative applications in the kitchen. I found that the seeds’ puddinglike texture is similar to tapioca and much better for you.

Soaking takes at least 10 minutes, but with time they can absorb more than 10 times their weight.

The following recipe is gluten- and dairy-free and is Paleo and vegan friendly, illustrating why chia seeds are so popular.

Because this recipe is high in fat, I consider it a dessert, but I won’t judge you if you decide to eat it for breakfast.

CHIA SEED PAPAYA PUDDING

1 papaya, peeled and seeded (about 2 cups)
1 (14-ounce) can coconut milk
2 tablespoons chia seeds
2 tablespoons Grade B maple syrup, or to taste (can use Grade A as well)

Chop papaya into 1/2-inch cubes, but there’s no need to be a perfectionist. In pot over medium heat, bring coconut milk and papaya cubes to simmer; low boil while stirring with wooden spoon. Cook until coconut milk is thickened and papaya is partially broken down, about 5 more minutes.

Take pot off heat and pour into serving bowl. Stir in chia seeds and maple syrup. Note that coconut milk and papaya are very sweet, so it’s possible that you will not want to add any syrup or may want to decrease amount.

Chill pudding for two or more hours, or pretend you are eating a dessert soup.

Wait at least 20 minutes for chia seeds to gel. The pudding will get thicker if you wait longer. Serves 4.

Nutritional information unavailable.

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Mariko Jackson blogs about family and food at www.thelittlefoodie.com.