There are scarce few foods we’d really consider super, but these ten definitely make the cut. Packed full of vitamins and minerals, these nutritiously dense little gems are perfect for those cutting gluten from their diet. They’ll help make sure you’re getting everything you need to stay healthy and WONDERFUL! Here’s how to add them to your diet.
Acai berries are packed to bursting point with polyphenols – the same powerful antioxidants that are found in high quality chocolate and to a less degree red wine. In their native Brazil the flesh of the berries is added to “vitamin a” smoothies, which are a favourite morning or post exercise pick-me-up.
How to eat: Add Acai to a smoothie, it goes perfectly with banana.
Whilst chia seeds are a good source of protein and omega 3 fats, where they really come into their own is when it comes to fibre. When soaked in water (or when eaten) they form a gel (this is also why they are great for gluten free baking) trapping other nutrients and releasing them slowly over time. The end results? They keep your hunger locked up till lunch.
How to eat: You could use them to make our favourite chia pudding – check out the recipe here, or you could add to smoothies or muesli for a protein, healthy fat and fibre boost.
Not only are hemp seeds rich in readily available protein and the vegetable source of Omega 3 fatty acids (ALA), they are also the only edible seed source of gamma-linolenic acid (GLA) which is the active component in evening primrose oil.
How to eat: Sprinkle on yoghurt, porridge or blend into a smoothie to add a luxurious ‘nutty’ character.
How to eat: The bitter, dark chocolate taste really compliments the sweetness of goji berries, so combine the two and use them to top your favourite breakfast smoothie bowl.
The fats in coconut are in the form of medium chain triglycerides or MCTs for short. This special type of fat is used by the body and brain for energy, not stored on the hips. There is also a growing body of scientific evidence to support claims that MCTs help keep you fuller for longer (so you eat less calories) and at the same time boost your metabolism (so that you burn more).
How to eat: You can use for frying, baking, roasting and spreading or you can simply add as an ingredient to your smoothies, soups or puddings.
Maca was a superfood of the Incas. Rich in phyto-nutrients, vitamins and minerals. 1 or 2 teaspoons added to your breakfast will give you a caffeine free kick. We’ve found a spoon of this in your smoothie has you skipping about for hours!
How to eat: It’s great with cereals and porridge in the morning, or as an addition to your favourite smoothie.
Lucuma is an excellent source of fibre and a is also rich in vitamin and minerals including iron, phosphorous, beta-carotene, niacin and vitamin C. Use it to replace any additional sugar you may add to tea or coffee (to save some calories and add some nutritional fortification).
How to eat: Lucuma tastes lovely, it has notes of caramel and vanilla. In fact it tastes so nice that it is the nations favourite icecream flavour (trumping chocolate and vanilla).
Apricot kernels are renown for containing amygdalin also referred to as vitamin B17. However not all Apricot kernels are equal! The Himalayan product sourced by Creative Nature only come from smaller wild fruit which are more bitter. More bitterness = more vitamin B17.
How to eat: Apricot kernels add an extra dimension to a smoothie or ground and sprinkled onto yoghurt or granola.
How to eat: Sprinkle them over porridge or muesli, add to smoothies or simply eat them by the handful!
Spirulina is a natural wholefood blue green micro algae. As well as being 60% protein spirulina is packed full on vitamins, notably B12, an essential nutrient for energy production and healthy blood, and minerals such as Iron (often an issue for coeliacs).
How to eat: Add to your favourite green juice.