Super 16!


Here you go – 16 superfoods that are set to be massive in 2016, from the humble mushroom to the exotic maca root. Enjoy!

Who knew that staple of the Full English, black pudding, is actually a superfood? Yes, the great British black pud has joined the likes of birch tree water and kohlrabi on the superfood must-have list 2016, which is a great excuse, if you needed one, to indulge yourself.

The list of 16 superfoods for 2016 from health retailer also includes seaweed and avocado oil, teff, maca root, kohlrabi, and sprouted grains.

And if that juicer you bought at Christmas is still unused on the kitchen counter, fear not, souping is the new juicing for 2016.
Try this little lot…

shutterstock_59956018Black Beans
These powerful beans are crammed full of minerals and vitamins, and also pack a punch of protein. They can be used to make anything from burritos to brownies.

This superfood of the deep contains more vitamin C than oranges and packs in plenty of calcium. It also boasts anti-viral, anti-bacterial and anti-inflammatory properties.

If 2015 was the year of juicing, 2016 will be all about souping. Fitness fans have caught onto the trend to create clean, protein-packed versions of some of the nation’s favourite broths.

Avocado oil
Coconut oil is losing its crown this year to be replaced with avocado oil. The oil is high in monounsaturated oleic acid, which is a heart-healthy fatty acid. The oleic acid is also resistant to oxidation, unlike some other healthy oils, so can be stored for longer.

Natural sweeteners
Last year, sugar was deemed public enemy number one, so many people trying to maintain a clean lifestyle opted to get their sweetness from artificial sweeteners instead. The expert advice, however, is to get your sweet flavours from natural sources like honey and agave.

This humble fungi is about the step into the limelight. Mushrooms are rich in vitamin D and are being praised as a way of adding flavour to food without cholesterol-raising salt.

Plant-based proteins
Good news for veggies looking for their protein kick – lentils, mung beans and peanuts are a popular cheap alternative to keep protein levels topped up.

shutterstock_84072610Black Pudding
Blood sausage is going to become a superstar in 2016 as it’s packed with protein and practically carb free. It’s also rich in iron and zinc – two minerals frequently missing from modern diets.

Sprouted grains
Sprouted grains, unlike wholegrains, have begun germination so they are easier to digest. They are packed with key nutrients, including B vitamins, vitamin C, folate, fibre and essential amino acids. Sprouted grains may also be less allergenic to those with grain protein sensitivities. The sprouted grain is available in certain forms of breads, breakfast cereals and flours.

Maca Root
Also known as Peruvian ginseng, this is the latest addition to the superfood group and is quite the thing for trendy foodies in 2016.  It’s most commonly available in a powder and can be added to smoothies, juices and puddings.

This ‘turnip cabbage’ is fast becoming the new kale. It’s an exceptionally rich source of vitamin C which is vital for healthy connective tissue, teeth and gums, and boosts immunity.

Destined to become the new ‘it’ grain, surpassing even quinoa, this Ethiopian gluten-free crop has tiny seeds high in calcium, iron, protein and amino acids. The grain can substitute any wheat flour-based recipe to make anything from pizza bases to waffles.

Black rice
Black rice is crammed with antioxidants, vitamin B1 and 30-times more fibre than white rice. Fans are praising its nutty flavour and unique texture.

Birch water
Eastern European and Scandinavian birch water is both ultra thirst-quentching and a fantastic natural source of electrolytes. It is harvested during spring when nutrient-rich sap travels up from the roots of the tree to the branches, providing life to the budding leaves.

Sweet potato flour
Gluten-free, paleo-friendly and packed with all the goodness of a sweet potato, this spud flour holds moisture well, brings depth of flavour, and adds a slight sweetness to baked goods. It’s super-versatile and can be used in breads, cookies, muffins, pancakes and crêpes, cakes, and doughnuts. It can also be used in soups, as a thickener for sauces and gravies, and in a coating for fish.

Teres Major
This relatively unknown beef cut is destined for big things in 2016. The meat from this area is super lean and has the same texture as fillet, but comes in at a fraction of the price.


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