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The 3 Hottest Superfoods to Eat in 2014

Add these nutritional superstars to your plate and enjoy their health and beauty benefits.

December 30th, 2013

The Hottest Beauty Foods to Eat in 2014

As the year 2013 comes to a close, we stop to reflect on the hottest beauty foods that really made their mark this year. These three hot commodities are more prevalent in grocery stores throughout the country and incorporated into more recipes than ever before, reaching well-deserved levels of popularity. That’s because they not only boost your beauty but also pack a strong nutritious punch. So make some room on your plate for these three nutritional powerhouses in 2014!

1. Chia Seeds
This seed that was once valuable to the Aztecs long ago is derived from the flowering plant in the mint family and is still a champion of nutritional benefits in today’s culinary scene. Chia seeds are available in white or black—both of which are loaded with omega-3 fatty acids, calcium, protein, iron and fiber. Just 1½ tablespoons of this little seed packs in the same amount of:

• omega-3s in 5 ounces of salmon
• calcium in 3 ounces of whole milk
• protein in ¼ cup of kidney beans
• iron in 3 cups of raw spinach

One serving of chia seeds also provides a whopping 42 percent of your recommended daily intake of fiber. Research demonstrates the importance of fiber in the body, specifically for promoting stomach and GI health that is needed for a beautiful belly, skin, body and mind.

MORE: Chia Lentils Recipe

Culinary creativity is easily accomplished with this super-soaker seed, which swells up to 10 times its size in liquid, making you feel fuller. Unlike flax seed, chia does not need to be ground in order to obtain its nutrients. Whole chia seeds have a four-year-plus shelf life, and because they have an extremely low glycemic index rating of 1, chia seeds lower the rate at which other carbohydrates are converted into sugars.

2. Quinoa
Quinoa, which dates back to well over 5,000 years, was grown for the Inca civilization in the high altitudes of the Andes. Today, more than 200,000 pounds are grown in the U.S. The grain thrives at higher elevations and is the sweetest when grown above 12,500 feet. Quinoa is available in white, red and black varieties and can be purchased either pre-rinsed or not rinsed. When using quinoa that has not been pre-rinsed, rinse the grain thoroughly to remove the natural, bitter coating.

Like soy, quinoa is a plant-based food that is considered a complete protein, providing 8 grams of protein per 1 cup. As an added bonus, 1 cup of cooked quinoa contains 5 grams of fiber, which is important for digestive health, heart health and weight loss. If that weren’t enough, quinoa is also a good source of iron, magnesium, calcium, potassium and zinc.

Quinoa cooks in minutes and can be used for salads, desserts and everything in between. Explore quinoa’s culinary potential by mixing it into stuffing, salad, pudding or even try my Quinoa, Black Bean, Arugula & Spinach Ragout (below) as a “meaty” bulk.

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