You’re about to see these nutrient-rich powerhouses everywhere.
This article originally appeared in the January/February 2016 issue of SELF.
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.
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.
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.
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.