Here's The Most Bonkers Health Foods You're Going To Be Eating In 2016
The Debrief: 'Omg are you still eating quinoa I'm so embarrassed for you'
Shove the quinoa to the back of the cupboard… You might not have heard of the next-gen of obscure health foods yet, but we predict you’ll be eating, cooking with and Instagramming them to death by the end of 2016.
This mango-esque fruit hails from South America, where it’s popular in ice cream, but here you’ll mostly find it in powdered form. The wellness bloggers are all over lucuma, as it’s full of potassium, magnesium and zinc. It’s also slightly sweet, so it’s ideal for bunging into smoothies, DIY nut milks and energy balls. You can find the powder online from Ocado or Holland & Barrett. Try My New Roots’ Superfood Nut Butter Cups with Lucuma, or if that seems like too much faff, treat yourself to a bar of Doisy & Dam’s addictive Coconut and Lucuma Dark Chocolate.
Another exotic powder to gussy up your morning smoothie. Moringa AKA ‘The Miracle Tree’ grows in Africa and parts of Asia. The deep-green powder available online is made from its dried leaves and is reputedly a great source of iron, calcium, protein and anti-oxidants. It’s got a complex, fruity and slightly smoky flavour and works well added to a green juice or in rice bowls.
Okay, you’ve heard of this one. But how often have you actually cooked with this unloved root? Knobbly celeriac is, like cauliflower before it, having a comeback and popping up on menus: Cooked in Galician beef fat at Pachamama, Pot-roasted with buttermilk at Grain Store, or in a mussel broth at Poco in Hackney. Try Anna Jones’ charred celeriac steaks or smoky pilaf at home, both from A Modern Way to Cook. Why bother? It’s cheap, in season right now, and a good source of iron, calcium and Vitamin K. It’s also delicious, with a nutty taste and hints of celery (celeriac is a variety of celery grown for its roots instead of stalks).
This year’s hippest grain… is technically a seed. But, then so is quinoa, and amaranth cooks in a similar way. The Aztecs and Incas relied on amaranth as a rich protein source which is unsurprising when you realise how versatile it is. Use it to thicken soups, add it to your porridge, or toast them in a dry pan to add crunch and texture to salads. Two more things you need to know about this pseudo-grain: it’s gluten free, and you can also eat amaranth leaves.
A new year, a new ‘superfruit’. So far, so açai. The new berry on the block is maqui. It hails from Chile and is a deep, Ribena-y shade of purple. It’s apparently heaving with antioxidants and is still obscure enough to ensure Instagram bragging rights (Deliciously Ella hasn’t even made a smoothie with it yet). Eat Naked in Brighton makes a pretty Raw maqui and berry vegan cheesecake, and you can also try it in healthy chocolate truffles from Sweet Virtues.
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