Chia
I don't have a new recipe for you. But I've been busy experimenting this week and will have something soon.
We discovered chia this week (yes, like your old crazy chia pet thing).
These seeds are crunchy, mostly tasteless, and said to be the latest and greatest in health. Trippy though, because once you add them to water, they create a gelatinous substance around them - kind of like a tapioca, and they can be substituted in recipes for 1/3 of the fat (so I've read), or for an egg (so I've read), or to extend dressings and almost anything else you could dream of (cutting down fats and oils). They purport to have better/or rival the omega oils and nutrient levels of salmon, flax, spinach, and even broccoli. 
I read a book about a tribe of indians in Norther Mexico who use these seeds as a staple for their 100+ ultra marathons, and have been intrigued ever since. Lots of research, and we are trying them in lots of different things, trying to figure out (if) and how we like using them.
So stay tuned for nifty and tasty chia recipes!
After shopping around, while not cheap, I found some good prices on Amazon.com
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