Traditionally used in Japanese and Asian cooking, this super citrus fruit has been championed by Jamie Oliver and is praised for its advantages over lemons. Yuzu has twice as much vitamin C as lemons and oranges, is great for boosting immunity and heart health, and its juice packs a zingy punch in sauces and dressings. It’s said to go well with fish, cocktails and desserts.
With gut health dominating the wellness industry, we’re taking a leaf out of Japan’s recipe book with its fermented sugar alternative, ama-koji. Also known as the new sauerkraut, ama-koji is rice cooked with the koji fungus to create a sweetener that can be added to porridge, coffee or your morning smoothie. As a fermented food, ama-koji has the same benefits for the gut as sauerkraut and kimchi. When koji is left to ferment with rice and water in a rice cooker, it releases enzymes that give an incredibly sweet taste.
Six-legged critters are a wellness powerhouse thanks to their high protein, fibre and calcium content. Look out for snacks such as sweet chilli and lime crunchy roasted freeze-dried crickets and cricket-powered energy bars – or mealworms at your local café.
Clean eating has been given a makeover with recipes free from animal-based ingredients. There are so many easy vegan alternatives – chia seeds can be expanded if left to soak in liquid and become gelatinous, making them a great swap for eggs next time you cook up a storm. And you don’t need to miss out on cheese with ‘mozzarella’ made with cashew nuts and tapioca starch. Even if you haven’t gone full-on vegan, meat-free Mondays are sure to shake up your weekly dinner menu.