As in chia pet? — you’re thinking, wondering if Lifestyle is teasingly attempting to bring back the green-haired/furred houseplants of ‘80s fame. But what are houseplants doing under the flavour section of our online blogs?

Trends come and go, with nutrition as well as home décor. While we aren’t suggesting that you take a nibble out of a stucco wall, Lifestyle has shifted our focus from décor to dining when it comes to these potent potted plants.

Not quite convinced? Here’s a quick look at the facts:

• Chia seeds contain six times the calcium in milk, three times the iron in spinach
   and 15 times the magnesium in broccoli.
• They are nature’s richest vegetarian source of omega-3 essential fatty acids.
• They are a complete protein.
• They are nature’s richest source of fibre.
• They contain no trans-fats, glutens or known allergens.

Incorporating the mighty chia seed into your diet can be done in a number of ways. They have the unique property of absorbing up to 12 times their weight in liquid, forming a gel-like substance that can be blended into smoothies or used as a thickening agent in baking (in the same way as wheat germs and flax seeds). They can also be sprinkled, dry, on the tops of salads, casseroles and rice-based dishes, like sesame seeds. 

The seeds themselves taste slightly nutty, but mostly adopt the flavours of whatever you cook them with. In fact, as they tend to absorb the liquids of the dish you are preparing, they act as a flavour magnifier to keep your taste buds happy.

Try this smoothie for breakfast to kick-start your day with a delicious dose of fibre, vitamins, minerals and antioxidants:

Place one tbsp of chia seeds in an 8-ounce glass of your favourite juice. For a creamy smoothie, use milk.

Let sit for at least an hour — the chia seed will absorb some of the liquid and form a delicious, flavour-boosting gel.

Blend with half of a banana and a cup of your favourite frozen fruit. Lifestyle recommends frozen strawberries.

Drink immediately and prepare for an energy boost that will keep you satisfied ‘til lunch.

— Stephanie Maris