In the nutrition world, superfoods are all the rage, and there’s always talk of incorporating more of them into one’s diet. The definition of a “superfood” can change, depending on who you are talking too. For some people, a superfood can be an exotic ingredient such as maca or lucuma, while for others, it can be a nutrient-dense vegetable, such as kale.
In Superfoods 24/7 author Jessica Nadel, defines a superfood as, “whole, plant-based foods, real foods, that are thought to have additional health-supporting properties.” She’s talking about nutrient-dense foods that are rich in macronutrients, micronutrients, and phytochemicals, and luckily, most of them are pretty easy to find at any grocery store.
There are over 35 superfoods featured in this book, and they include nuts and seeds, such as almonds and chia seeds; grains and legumes, such as edamame and quinoa; spices and seasonings, such as garlic and ginger; ancient superfoods, such as cacao and goji; as well and fruits and vegetables, like strawberries, blueberries, broccoli, Brussels sprouts, and spinach. Jessica shares a little bit about the health benefits of each ingredient, and she shows how to easily add them into your diet with her mouthwateringly creative recipes. Sweet Potato Mac and Cheese, anyone? The recipes in Superfoods 24/7 start with Smoothies and Breakfasts, and then head into lunch with Salads and Soups. There are plenty of dinner recipes, which can be found in the Entrées chapter, as well as in the Sides and Small Bites section. There’s even a chapter devoted to healthy desserts, with recipes like Lucuma Ice Cream, Lemon Chia “Poppyseed” Loaf, and Minty Matcha Nanaimo Bars. Of course, all of the recipes are vegan.
Superfoods 24/7 is the perfect book for anyone who is looking to eat healthier and add more nutrient-dense food his or her diet. It’s also a great book for those who are looking for deliciously creative new recipes.
Vietnamese Brussels Sprout & Noodle Salad
- 2 cups 180 g Brussels sprouts
- 3 cups 300 g beansprouts
- 1 large carrot julienned
- 1 cup 20 g Thai basil
- 1 cup 20 g fresh cilantro leaves
- 1/3 cup 8 g fresh mint leaves
- ½ cup 70 g dry roasted peanuts, chopped
- 4 oz 100 g rice vermicelli noodles
- 3 tablespoons lime juice
- 2 tablespoons gluten-free tamari or light soy sauce
- 2 teaspoons water
- 2 teaspoons rice vinegar
- 1 teaspoon unrefined cane sugar
- 1 small Thai chili minced or ½ teaspoon dried chili flakes (optional)
Peel away and discard the outer leaves of the Brussels sprouts. Rinse the sprouts well and pat dry. Slice each one in half, then, cut-side down, slice into thin ribbons. Transfer to a bowl and add the beansprouts and carrot.
Roughly chop the fresh herbs and add these to the bowl, along with the peanuts.
Prepare the rice noodles according to package directions. If they are long, cut them in half to make tossing and serving the salad easier. Add to the salad bowl.
In a small bowl, whisk the remaining ingredients together, toss through the salad and serve.
Recipe from Superfoods 24/7: More than 100 Easy and Inspired Recipes to Enjoy the World’s Most Nutritious Foods at Every Meal, Every Day © Quantum Publishing, 2015. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com Photos by Jackie Sobon.
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