Why superfoods are the new black

I have a not-so-secret secret to tell you that I think (no I hope) you’re going to love as much as I do.

I’ve started slipping a few superfoods into my diet – you can get them almost everywhere but I like a cheeky smoothie in the bistro before my shift – and I had to tell someone how great they are!

Superfoods are like the superheroes of the food world. They look a bit like everything else, but have powers beyond comprehension. Here are a few superfoods and how you can use them.

Avocado
Why? A high monounsaturated fat level and good fatty acids mean this super-green fruit can help to lower bad cholesterol and raise good cholesterol at the same time!
What do I do with it? It’s a fantastic accompaniment to just about everything! A staple for Mexican food (guacamole), brilliant in meaty wraps and saves any salad. It’s a go-to to amplify any dish. Or go a bit weird: grab a slice of toast, slather with vegemite and top with mash avocado for a super breakfast!

Blueberries
Why? High flavonoid levels in blueberries means they’re fantastic for boosting brain function, memory and cognitive aging.
What do I do with it? A great breakfast food and goes with any cereal, especially if topping with Greek yoghurt as well! Top pancakes with them for a sweet treat.

Goji Berries
Why? They’re chock-full of Vitamin C and antioxidants, with 15 times the amount of iron found in spinach.
What do I do with it? Eat them as they are, throw them in breakfast cereals like porridge and granola, or blend them with other fruits into a delicious smoothie.

Grapefruit
Why? A ruby grapefruit is packed with antioxidants and also helps to burn fat. It helps to regulate and lower insulin, a fat-storage hormone.
What do I do with it? Aside from halving it and eating it with a spoon, try throwing chunks into a spinach salad.

Spinach
Why? Half a cup of spinach contains more than five times your daily dose of vitamin K. That’s pretty potent for a small handful of leaves.

What do I do with it? It’s a pretty versatile little plant. Wilt it in a curry, make it part of a pasta bake with ricotta, or make a salad with some other seasons veggies and herbs.

There you have it! That’s my two-pence for today.