From chia seed sprinkles to turmeric infused EVERYTHING, we wellness warriors are pretty clued up on the latest and greatest superfood trends of the moment. We were so blown away by raw food chef and founder of online cookery school Brooklyn Culinary Arts Mia Stern’s exotic discoveries that we just had to share them with you.
image c / o A House in the Hills
- PURPLE SWEET POTATO
Aka the the Okinawan potato, this purple variety is grown and eaten by the Okinawan people of Japan. Known as “Blue Zone,” this specific part of Japan is famous for the great health and longevity of its people. Coined by author and National Geographic fellow Dan Buettner, Blue Zones signify communities that live exceptionally long lives (often into their 100s) and do not suffer from any of the most common chronic diseases like cancer and heart diseases plaguing the rest of the world.
A staple in the Okinawa diet, the purple sweet potato is super rich in antioxidants and pretty tasty too. Its vibrant purple shade indicates its high levels of the amazing antioxidant anthocyanin. Studies have shown this particular phytochemical to help combat free radicals, reduce oxidative stress and protect our cells from diseases like cancer.
Try swapping your regular orange friends for this purple beauty to up the rainbow vibes of your day to day eats.
- BLACK RADISHES
From black sesame to charcoal, black foods are most certainly-and deservingly- having their moment in the sun. Embodying a whole host of health benefits, the black radish is no exception. Not only a unique and fun alternative to its red pal, the black radish apparently contains 4x he amount of the cancer-fighting sulfur compound glucosinolates! A little larger than a grapefruit, it has an uber strong sulphur-esque taste.
- BELUGA LENTILS
This delicate black lentil owes its name to its very noticeable resemblance to beluga caviar. Vegans rejoice- beautiful belugas are an amazing source of plant-based protein- a half a cup alone of cooked beluga lentils contains about 9 grams of protein! They are also incredibly rich in the powerful antioxidant anthocyanin, which has been shown to aid brain function help fight cancer. Not to mention they make a pretty mean addition to soups, salads and are delicious when sautéed with some olive oil, garlic and your favourite roasted veggies.