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Tired of kale everything? Try one of these insanely healthy veggies to mix up your eating routine (top nutritionists are!).
It looks like kale, but we must say — it’s prettier. Swiss chard might have white, yellow, red, or bright green stems.
“Swiss chard is a cruciferous vegetable like kale,” says Katrine van Wyk, holistic health coach and author of “Best Green Eats Ever.” “All cruciferous vegetables have been shown to have potent cancer-fighting abilities.” Just one cup of Swiss chard serves up more than 700 percent of your daily vitamin K requirement (important for bone health). The veggie is also rich in antioxidants that help protect cells from environmental damage and stress from toxins.
Try it: Swiss Chard can be a tasty addition to soup, quiches, pasta, and more. Sauté in olive oil with zest from one orange for about four minutes until the chard wilts. Toss with juice from the orange, salt, and pepper.
Kelp is packed with magnesium, iron, and calcium, which can promote healthy bones, skin, and hair. What’s more, its high iodine content helps the thyroid function properly. (The thyroid regulates the body’s energy production; a sluggish thyroid can cause weight gain. Here are some ways to keep your thyroid happy and healthy.)
“Kelp stands apart from traditional greens because it has certain enzymes that are found only in sea vegetables,” notes Jackie Newgent, RDN, nutritionist and author of “The With or Without Meat Cookbook.”
Try it: Mix one cup of kelp with three tablespoons soy sauce and 1 tablespoon honey. Add to hot, sautéed potatoes for a savory dish.
A staple in Asian cuisine (daikon is Japanese for “great root”), this white root vegetable adds a subtle bitterness to your meal, along with potassium, magnesium, vitamin B6, and vitamin C. “Eating bitter food helps us keep sweet cravings in check,” says van Wyk. “This is an easy one to throw in with other vegetables.” (Here are what some of your other food cravings might mean.)
Try it: Mix slices of daikon radish with your other favorite veggies — carrots, red peppers, etc.— and toss with olive oil, salt, and pepper. Roast in the oven at 425 degrees until tender (time will depend on your mix of vegetables).