The Superfoods You Need To Know

The health world doesn’t just talk the talk – it walks the walk. It’s incredibly creative, and the people in it are always trying to inspire and innovate. Peta Shulman, Founder and Director of GoodnessMe Box shares the 5 foods that are making a splash on the health scene in 2019!

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1. Collagen

Collagen products are popping up everywhere, from skincare to supplements. And for good reason! Collagen is an amino acid and the basic form of protein in the body. It’s a nutritional powerhouse that helps to boost digestion, muscle recovery, hormone balance, and hair and nail health. It’s also moisturises skin and keeps it smooth, supple and elastic – which is why so many anti-ageing products are packed with the stuff. While you can get your collagen fix with bone broth and gravy, collagen powder is trending right now because it’s concentrated and easily digestible. I had a sachet a day in the lead-up to my wedding day, and I noticed a huge difference in my hair, skin and nails.

2. Cauliflower

The humble cauliflower has risen up the ranks to become the new ‘it’ vegetable. It started with cauliflower rice, and now you can munch on cauliflower mash, steak, gnocchi and pizza, my personal favourite. Along with being incredibly versatile, cauliflower packs a serious nutritional punch. It’s anti-inflammatory and rich in sulforaphane (for healthy kidneys and blood pressure levels), folate and fibre. As a member of the cruciferous family, it’s also a great source of vitamin K and natural enzymes that help to detox the liver. Just be sure to cook it well to reap the benefits!

3. Dairy-free milks

Move over, almond and coconut milk. This year, we’re drizzling new non-dairy milks on our granola. Oat milk is creamier than most nut milks, and it’s high in protein, low in fat, and usually enriched with extra nutrients, like calcium and vitamin D. Since it’s made with steel-cut or rolled oats, it’s a great choice for anyone who’s intolerant of nuts, dairy and/or gluten. Next up is hemp milk. Hemp seeds are rich in protein, B vitamins, calcium, magnesium and omega-3 and -6 fatty acids, and work to lift energy, promote healthy skin, and improve immunity. They’re also an excellent source of plant-based protein. Finally, pea milk is hitting supermarket shelves. It’s vegan, gluten-free and high in protein, calcium and B12, a mineral that many vegetarians are lacking. Don’t worry, it doesn’t taste like peas!

Dairy-free cheeses are blowing up, too. Cashew parmesan cheese is having a major moment. Made up of cashews, nutritional yeast, sea salt, garlic and onion powder, you’d never know it wasn’t the ‘real thing.’

4. Mushrooms

Health experts are saying this is the year of the ‘shroom boom,’ and we have to agree. Mushrooms are loaded with B vitamins, selenium, riboflavin and potassium to rev up the metabolism, boost immunity and ease anxiety, and there’s more research emerging about the role they play in cancer prevention. They’re also full of umami (savoury flavour). Like cauliflower, they’re multi-taskers. They can be cooked a hundred ways, and even – as you may have noticed – served in your morning coffee. Thanks to their meaty texture, mushrooms are a go-to ingredient for vegans and vegetarians. This year, branch out beyond shiitake, porcini, portobello and button mushrooms to medicinal mushrooms that have been used in Asian cultures for centuries, like chaga and reishi.

5. Plant-based meat substitutes

The health industry has really outdone itself when it comes to offering options for non-meat eaters (or those of us who dabble in Meatless Mondays). Of course, vegans, vegetarians and ‘flexitarians’ have been turning to tofu, tempeh, lentils, legumes and chickpeas for years. But now, there are so many products that match the taste and texture of meat, and are nourishing and nutritious to boot. For example, Impossible Foods made its mark with the Impossible Burger, a flavourful patty made with water, coconut oil and soy plant protein. Another brand, Sunfed, is whipping up ‘mock meats’ made from yellow pea protein. They look, taste and cook just like meat, and leave less of a footprint on the planet.

 

 

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