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    New ingredients in the healthy pantry

    superalimentos, superfood, comida saludable, comida sana, healthy food, saludable food, food, comida, alimentación sana, fooding magazine, healthy food magazine, revista alimentación sana, aguacate, avocado

    The fast pace that marks our every day, sometimes doesn’t give us time to eat healthy. We get fast food – prepared or frozen – or go to the corner bakery… and get our sandwiches on. Have you ever stopped to think that sometimes it takes us longer to buy a quick bite than to make a salad? Time yourself!

    It’s always a good time to invest in our body and, especially, in our health. But sometimes, we don’t know what to make, always use the same ingredients and thus, get bored. Beyond coconut water – which is rich in minerals, vitamin C and fiber – and vegetable milks – rice soy, oats, almonds… – oats and cereals, which we understand are already part of your daily diet, therefore you’re surely looking for new ingredients to make new creative recipes.

    To help you, we spent a few weeks researching the World Wide Web to bring you a list of new ingredients that will bring your new healthy diet to life.

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    New ingredients for a healthy life

    Azukis

    These are small red beans from Japan, which are rich in protein. It’s raw soy beans and are very interesting for diabetics.

    Sauerkraut

    This is the result of the lactic fermentation of cabbage due to salt. Low in calories and with a high vitamin C content, it’s used in salads or with meats and fish.

    Sprouts

    These seeds are germinated so they can become sprouts, which are used in salads and shakes. They’re very rich from a nutritional point of view, antioxidant and easily digestible.

    Gomasio

    It’s a mix of sesame seeds and sea salt which provides calcium, vitamins and proteins. There are also versions that come combined with algae. It can be used to season salads, pasta, vegetables…

    Red lentils

    They are rich in carbohydrates, fiber, vegetable proteins… and low in fat. They are better tolerated and, because they have no skin, cause less gas.

    Kuzu

    This vegetable starch is widely used in Japan, and is usually used as a thickener to make sweets, soups, rice, vegetables… It’s probiotic, regulates intestinal transit, relieves headaches and revitalizes the body.

    Mijo

    It’s one of the grains that contributes more iron and magnesium to our organism, so it’s also highly recommend when you feel physically weak. It can be used in salads, to make croquettes and salty cakes or stews.

    Konjac or Shirataki paste

    The so-called calorie-free pasta, a pasta made from flour extracted from the Konjac plant. It contains no carbohydrates, no sugars, no fats; barely has any calories (7 per 100 grams) and is an important source of fiber.

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    Miso paste

    It’s an important source of vegetable protein since it’s obtained from soy fermented with sea salt. It’s an antioxidant, regulates cholesterol and favors balance in the intestinal flora. We advice you to add it to broths or stews at the end of cooking, as heat destroys its microorganisms.

    Seitan

    Better known as “vegetable meat” because of its very high vegetable protein content, it can be eaten raw in salads, grilled, battered or in casseroles.

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    Tahini

    It’s a sesame butter rich in plant proteins, essential fatty acids, calcium and antioxidant vitamin E. It’s a very energetic food that helps a lot in times of stress and exhaustion, mainly due to it’s B group vitamins, great for the nervous system.

    Buckwheat

    This pseudocereal is an excellent source of fiber, vegetable proteins and small amounts of vitamins E and B. It’s good for regulating cholesterol and for preventing cardiovascular diseases. It also helps regulate appetite. You can use it as a base for salads, stews and sautéed vegetables.

    Umeboshi

    It’s a paste made with hydrated plums and contains calcium, iron and phosphorus. It helps detox our organism and prevents fatigue and aging.

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