Photography courtesy of Wazoogles
Superfoods are (ahem) super important these days.
From avocados to chia seeds, they’re big in the smoothie business. But now, they’re making their way from your smoothie bowl to your brownies, and even your main dinner. Here, the three new superfoods that’ll be everywhere in 2017. We spoke to dietician Kirby Hendricks from Alex Royal Dietetics about these curious foods.
A subtropical fruit native to Peru, Chile and Ecuador, it’s been used for centuries for its medicinal purposes. One study showed that the oil from the fruit promotes skin regeneration. It’s also high in Omega 6 fatty acids. While the raw fruit has a weird aftertaste, it’s most commonly dried and crushed into powder form.
Another American food, this one’s actually a tree, the pods of which are ground into a flour. It’s high in protein and rich in the amino acid lysine, which helps reduce the onset of cold sores and aids in athletic performance.
Native to the Andes of Peru, this root is thousands of years old and is ground into powder form, but is used traditionally as a cooked porridge. It’s high in protein, calcium and potassium. While it’s known for its aphrodisiac properties, it’s also ace for enhancing memory and physical performance.