Superfoods to try in 2015
Move over kale, chia and quinoa, an array of new health-boosting superfoods have arrived for 2015. From bone broth to freekeh flour, we’ve rounded up which super ingredients to add to your shopping basket, here’s what to expect on your plate this year.
Championed by the likes of Natasha Corrett of Honestly Healthy, ancient grain Teff is being touted as the new quinoa. This gluten-free grass seed is rich in calcium, iron and silica and has been a staple for centuries in Northern Africa.
How Do I Eat It? Teff is similar to quinoa in size, so use in porridge, bread or cakes as a coeliac friendly alternative.
Chocaholics fear no more, cacao (cocoa in its purest form) contains more calcium than milk and is full of essential vitamins and minerals. Proven to lower blood pressure, improve circulation and enhance mental and physical wellbeing, there is no longer any excuse not to have a treat.
How Do I Eat It? Make an array of healthy twists on favourite desserts from raw brownies, to energy balls and chocolate bars.
A nutritional powerhouse, hemp seeds contain every essential amino acid you need to make it through the day. Rich in omega three fatty acids, these super seeds also protect cell walls against toxins.
How Do I Eat It? Add to smoothies, sprinkle on salads and bake in your granola. Hemp protein powder is a great vegan alternative for after a workout.
Just when you’ve got used to countless women toting their green smoothies, black is now the new green as charcoal juice takes over. Don’t get it confused with the drawing kind, activated charcoal has incredible detoxifying properties and cleanses the body ridding it of pesticides.
How Do I Eat It? Head to juice spots including Raw Press and The Juice Well to try their new blends, we also love Botanic Lab’s ISOTONIC1 juice.
You can thank the gorgeous Hemsley + Hemsley sisters for this one. Potent, enriching and overflowing with health benefits, Bone Broth (simply just bones, water and a really long simmer) is filled with protein, minerals, vitamins, collagen and keratin, making it amazing for skin and a healthy gut.
How Do I Eat It? Make a big batch on a Sunday and blend into soups, curries and stews. We love to freeze it into ice cube form and add to hot water for a nourishing warm drink between meals.
An excellent source of fibre, calcium, manganese and vitamins A, C and K, this effective herb can assist the digestive system helping to relieve stomach cramping, gas and muscle aches.
How Do I Eat It? Add them into your salad greens, or buy in the powdered form and drink as tea.
Freekeh (pronounced freak-eh) contains three times as much fibre as brown rice and twice as much as quinoa. This green wheat is harvested earlier than its mature alternative, meaning it is full of vitamins and minerals.
How Do I Eat It? Use in salads, pilaf or risotto in place of brown rice or barley.
Heralded as the new kale, cruciferous vegetables such as cauliflower are set to take the spotlight this year. Filled with vitamin C, recent research has shown that cauliflower contains phyto-chemicals which help the body detox excess estrogen.
How Do I Eat It? Don’t just steam it, cauliflower is a great alternative to potato for those on a carb free diet. Use as mash, blend into rice or even as a pizza base, you’ll be pleasantly surprised.
A common smoothie addition for supermodels worldwide (Rosie Huntington Whiteley swears by it), chlorella is a green algae and superfood detoxer. Containing high levels of complete protein and vitamin D, this super powder also helps the brain and nervous system eliminate toxins.
How Do I Eat It? Whizz up the powder in your smoothies or it can be taken in capsule form.
Black rice contains six times the amount of the antioxidant anthocyanins than brown, which is believed to strengthen heart health. A favourite with chef Ottolenghi, this Asian favourite is full of protein and Vitamin E for heart health.
How Do I Eat It? Great for adding a splash of colour to dishes, we love black rice in porridge or salads.
Which ones will you try?