Fork and spoon at the ready– here’s what we’ll all be eating from January…
THE NEW SUPERGRAIN
Move over quinoa, there’s a new supergrain in town. An ancient grain from the high valleys of the Andes, Amaranth contains fifty percent higher protein levels than most grains and just like it’s cousin, quinoa, amaranth is gluten-free.
THE NEXT GREEN TEA
Fan of green tea? You’ll love matcha even more. Matcha contains more than 10 times the number of antioxidants in a normal green tea bag, as well as giving you a mega boost of fibre, vitamins, and minerals. Alternatively, you can mix it into smoothies or sprinkle it over rice or noodles.
Kale is so 2014 and it will be playing second fiddle to a very unassuming green this year. The new ‘it’ veggie for 2015 is (drumroll, please) … cauliflower! The shy cousin of broccoli contains powerful cancer fighting phytochemicals called glucosinolates and we love it because it’s extremely versatile. You can eat it raw, add it to salads, or use it in your cooking. Cauliflower can even be seasoned and mashed for a healthier version of “mashed potato”.
THE NEW COCONUT WATER
4. Maple Water
Coconut water has dominated the market for quite some time, but lately there’s a new player in town. Hailed as the new coconut water, maple water is high in calcium, potassium, and magnesium–and at just 30 calories per 500ml carton, it’s more than just a sweet treat.
THE NEW CANE SUGAR
5. Coconut sugar
Coconut sugar is taking centrestage. This new trendy sugar is full of important nutrients like iron and zinc, as well as antioxidants and inulin (a type of dietary fibre that supports gut health and prevents colon cancer). Plus, it has a lower GI than the refined white sugar.