3 Superfoods to Watch in 2018
You don’t have to look too far to find the new superfoods making headlines each year. It seems annually an obscure food pops up and finally has its chance in the spotlight. Interestingly enough, one could argue that all plant foods are superfoods. Fruits, vegetables, nuts and grains all have key nutrients to promote good health. You’ll find, however, that these few outstanding players always seem to catch everyone’s attention and this year is no different.
Sunflower seeds are moving away from the snack food category and starting to take center plate. Their earthy, salty taste lends itself well to soups or salads. You can even turn them into burgers or a nutty risotto. Oftentimes you’ll see chefs grinding them into baked goods, mixing into granolas, replacing them for pine nuts in pesto and even deep-frying them. But what makes them “super?” These little seeds pack a big, nutritious punch, rich in vitamin E, copper and B vitamins like thiamine, phosphorus, selenium and more.
Nutritionists have been praising this unsung hero for years, and now it appears cauliflower is finally getting its shot at fame. Cauliflower has a healthy dose of antioxidants, vitamin C and fiber. It’s also pretty low in calories, 25 per one cup.
Cauliflower is part of the cruciferous family, including other superfoods like broccoli, kale and Brussels sprouts. It has plenty of vitamins and minerals, but real power comes from cancer-fighting compounds known as glucosinolates.
You can get creative with cauliflower too by enjoying it in a variety of ways like roasting, raw, steamed, and as a substitute for rice or potatoes. Try using it in curries, soups, stir-fry recipes and even deep-fried alongside a zesty dip.
These little fungi are low in carbohydrates and packed full of antioxidants, fiber, vitamins and minerals. They are real boosters for your immune system. Plus, they are an incredibly versatile plant. Their nutty, sometimes smoky flavor can enhance salads, soups, sides or even main dishes. Innovative chefs, however, are going beyond the classic mushroom toast or risotto and creating mushroom muffins, ice cream and coffee drinks.
Founder of Four Sigmatic, Tero Isokauppila has created unique and flavorful dried mushroom mixes for coffee and elixirs. Isokauppila loves mushrooms so much that he even launched The Mushroom Academy to increase the knowledge of these little powerhouses to get more consumers on board with mushrooms.