SUPERFOODS Eat yourself healthy
Whether it’s a berry, algea, root vegetable or a seed, we are all looking for the next ingredient that will bring us energy, glowing skin or improve our mood and libido. Recent years have seen the emergence of Spirulina, Maca, Goji berries, Chia seeds, Acai berries and more. Even better, 2018 has brought with it a bunch of new superfoods to try - remember you heard about them here first!
COLLAGEN POWDER
Let’s start with the star of them all, the one that will benefit your skin, hair, nails, gut, joints, and reduce cellulite and stretch marks! Is there anything collagen can’t do? Collagen is naturally found in cuts of meat that contain skin or bone. It's imperative to choose a collagen powder that comes from organically raised or wild animals.
ADAPTOGENIC MUSHROOMS
Mushrooms are not just a delicious pizza topping; throughout history and across many cultures, they have been used for their medicinal benefits. Chaga, Reishi, Cordyceps and many other varieties have been shown to contain a multitude of health benefits. Mushrooms are known as 'adaptogens' because they can adapt their healing properties to your body's specific needs at any given time, in order to restore you to optimal functionality.
PEAS
I'm serious; proteins derived from plants are gaining more recognition as increasing numbers of us strive to have a more plant-based diet. At the forefront of this trend is protein from legumes like peas. One cup of raw green peas contains 8 grams of protein. Peas contain three important muscle building 'branched chain' amino acids: leucine, isoleucine and valine. Pea protein powder has become a popular additive in snack foods and bars.
MORINGA
There's a new supergreen in town! Moringa has gained a reputation for fighting inflammation and combating the various effects of malnutrition and aging, earning the nickname of ‘the miracle plant.’ Gram for gram, it contains twice the amount of protein of yogurt, four times the amount of vitamin A as carrots, three times the amount of potassium as bananas, four times the amount of calcium as cows’ milk and seven times the amount of vitamin C as oranges.
CRICKETS (AKETTA)
Eating insects could be the future of culinary innovation. Crickets are 69% protein, contain all nine essential amino acids, are high in vitamin B12, and are also a good source of both Omega 6 essential fatty acids and Omega 3 in the 'perfect' 3:1 ratio. They have twice as much potassium as spinach, as much calcium as milk and are a source of iron. Eating them is also good for the economy and the environment: crickets require less land, food, water and energy than many animal protein sources, including beef, chicken and pork.
TAHINI
The Mediterranean trend is on a roll with our beloved Lebanese tahini becoming a superfood worldwide. We love that tahini is packed with monounsaturated fats, along with cholesterol-lowering phytosterols that help promote a healthy heart. This year, expect to be seeing it make its way from highend restaurants to popular snacks, desserts and breakfasts.
PROBIOTIC DRINKS
Probiotics are live beneficial bacteria which help colonise the gut, leading to improvements in a range of bodily functions, from mood and stress levels to weight and cravings for food. Probiotic drinks, such as kombucha, kefir and ACV are hitting the shelves because people are looking for drinks that help with their wellbeing. With that in mind, expect to be sipping a drink of bacteria while you chow down on a Moringa and tahini bowl, topped with sun dried crickets and Chaga mushrooms.