5 New Superfoods To Try This Year

Brooke Hekinutrition, RandomLeave a Comment

You’re about to see these nutrient-rich powerhouses everywhere.

This article originally appeared in the January/February 2016 issue of SELF.

1. BroccoLeaf

What: Foxy Organic produce sells the broccoli plant’s leaves; they’re slightly sweeter than kale.

Why: BroccoLeaf has more calcium than other leafy greens—with 30 percent of your daily need in one to two leaves.

How: Sauté with garlic, olive oil and red pepper flakes; use as a sandwich wrap or in a stir-fry.

2. Dulse

What: This red algae from northern seas is salty and chewy.

Why: The low-cal ocean vegetable is packed with iodine, potassium, iron, and vitamin B6.

How: Toss ribbons in soups and pasta; sprinkle dried flakes on popcorn.

3. Hemp Hearts

What: Shelled and hulled seeds from the hemp plant have a grassy, nutty flavor.

Why: They have the ideal omega-3 and omega-6 fatty-acid ratio; 3 tablespoons pack a whopping 10 grams of protein.

How: Sprinkle on oatmeal; swap for breadcrumbs in gluten-free dishes.

4. Kañiwa

What: A nutty, gluten-free grain like quinoa, kañiwa requires no rinsing (game changer!).

Why: It’s a fantastic source of plant-based protein and iron, plus it has fiber and calcium.

How: Boil, then stir it into soups or sides; try it in a breakfast bowl with milk and dried fruit.

5. Pitaya

What: The fruit of a Central American cactus, pitaya has pink or white flesh and black seeds. It’s mildly sweet and very refreshing.

Why: It’s an excellent source of vitamin B² and magnesium, with less sugar than many other fruit.

How: Blend it into smoothies. It’s great fresh (and peeled) or frozen.

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