Chia Grits: A Review

 

The Tarahumara people of the Copper Canyons in Mexico are familiar to anyone who has read the bestselling barefoot-running classic Born to Run. One of the "superfoods" mentioned as a staple of this people is the chia seed, which subsequently experienced a boom in popularity among healthy eaters in the United States.

I sat down this morning to a bowl of meditative and thoughtful excellence, also known as chia grits. This is a dish composed of the following ingredients:

• water
• dry milk
• chia seeds
• cardamom
• corn grits
• blueberries
• dried cranberries
• pomegranate seeds
• 2-5 year old honey

Upon beholding the dish, the consumer's first impression is: "that looks healthy". On one hand, such an impression is good, because if it looks healthy, it probably is healthy. On the other hand, if it looks healthy and is healthy, it unfortunately may also taste healthy.

But thankfully, this fear is unfounded when it comes to chia grits. Effectively and subtly sweetened by the inclusion of the fruits, the dish is a pleasure to the both the refined and plebeian palette. 

Here is a selection of quotes from our panel of reviewers, who shall remain anonymous:

• "The blueberries and pomegranate seeds are like bubbles of bursting flavor!" - IP
• "You just gotta get over the consistency first." - IP
• "I think that the chef has converted me over to grits" - OP (her bowl supplemented with maple syrup)
• "The chia seeds... it has a wiggle to it."  - PP
• "(confused face, but then wants more)" - EP
• "I think this is the food that Jabba the Hutt would eat." - TP
• "Is it there? Is it not there? It's not a gas, not a liquid, not a solid... what is it?" - TP

Final rating: 9/10