Today we are going to share 5 wonderful and tasty yet healthy Superfood Cuisines recipes that is easy and fast to make. All of us love dishes that are quick and easy to make and that satisfy our sweet tooth … oh, and also that are healthy for us! Many think cooking from Superfood ingredient can be expansive, but the truth is, it’s not. Careful planning and scheduling your visit to market can help you to reduce all kinds’ unnecessary purchase.
Have you decided that you want to start incorporating superfoods into your diet? Fantastic! Congrats! Superfoods are so super because they’re loaded with health benefits, so the more you eat, the better. There are oodles and oodles of superfoods, and we’re hearing more and more about obscure fruits, strange nuts, and other things most people have never heard of. But there’s so much information out there, it can be a bit overwhelming.
How do you even get started? Where do you find these so-called superfoods? And when you do find them, what in the world do you do with them? Is it possible to make them tatse… well… good? It’s best to start with several simple superfoods that are easy to find in your grocery store (there are probably more than you think), then cook them properly to reap their benefits. Once you’ve mastered that, just keep moving on up. Ready to get started? We’ve got your back!
We love the Chipotle Chili and Quinoa Pesto for flavorful make-ahead lunches and the Acai Cacao truffles as a scrumptious antioxidant-boosting afternoon treat. All recipes are guaranteed to make your healthy eating all the more delicious!
Cuisine One: Chipotle Chili with Avocado Sour Cream
You’d never guess this savoury chilli contains healthy wakame in it since it almost melts away while cooking, leaving only its minerals and detoxifying benefits behind. Like most good chilis, this recipe loves a nice, slow cook to allow the flavours to meld, but is definitely worth the wait.
INGREDIENTS
- 6 cups chopped tomatoes, divided
- 2 tbsp. coconut oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 stalks celery, diced
- 2 fresh Anaheim peppers (green chilli), diced
- 1 lb (450 grams) sweet potatoes, peeled and diced
- 1 tbsp. fresh thyme leaves, chopped
- 1 tsp. chipotle powder
- 4 cups cooked black beans (unsalted)
- 2 heaped tbsp. wakame flakes
- 3 cups vegetable broth
- Sea salt, to taste
- Avocado Sour Cream (recipe below)
DIRECTIONS
- Blend 4 cups of the tomatoes in a blender or food processor until a chunky puree has formed. Set aside.
- In a large pot, melt the coconut oil over medium-high heat. Add the onions and sauté until softened, about 5 minutes.
- Add the garlic, celery, peppers, and sweet potato, plus the remaining 2 cups of chopped tomatoes and sauté for about 5 minutes longer to help break down the tomatoes.
- Add the prepared tomato puree, thyme, chipotle, cooked beans, wakame, and vegetable broth to the pot. Season with some salt, stir to combine and bring to a boil.
- Reduce the heat to low, cover, and simmer for 45 minutes.
- Taste and add additional salt if needed, then simmer over low heat, uncovered, for 15 minutes longer, adding a little water if necessary.
- When the chilli is finished cooking, serve hot, with a dollop of Avocado Sour Cream (recipe below).
Avocado Sour Cream
- 2⁄3 cup raw cashews
- 2⁄3 cup water
- 1 large avocado (preferably Hass variety), pitted and peeled
- 2 tbsp. fresh lime juice
- ½ tsp. sea salt
Will keep refrigerated for several days in a sealed container.
- Add the avocado, lime juice, and sea salt, then blend again to form a whip. Refrigerate until ready to use.
- Use a small blender to process the cashews and water together into a smooth cream.
Cuisine Two: Quinoa with Sundried Tomatoes & Secret Pesto Sauce
A tasty pesto sauce with some very nutritious secrets, this recipe is a superfood twist on the classic Italian dish.
INGREDIENTS
- ½ cup (packed) sun-dried tomatoes
- 2 cups (packed) chopped fresh basil
- ½ cup hemp seeds
- 1⁄3 cup EFA oil (EFA’s are any oil high in omega 3’s, such as hemp, flaxseed, walnut oil).
- 1⁄3 cup olive oil
- 1 tsp. freeze-dried wheatgrass powder
- 1 tsp. nutritional yeast
- ¾ tsp. sea salt
- 1 tbsp. minced garlic
- 4 cups cooked quinoa
- 2 cups (packed) baby spinach, cut chiffonade-style (a.k.a. extra thin)
DIRECTIONS
- Soak the sun-dried tomatoes in hot water for 30 minutes or until soft. Slice thinly.
- Use a food processor to blend the basil, hemp seeds, oils, wheatgrass powder, nutritional yeast, sea salt and garlic into a pesto sauce.
- In a large bowl, toss some of the pesto (use as much as desired) with the quinoa, sun-dried tomatoes, and spinach. Serve cold, or gently heat.
Cuisine Three: Acai Cacao Superfood Truffles
Makes 16 Truffles
A powerfully energizing treat, these antioxidant truffles are little balls of ‘have a nice day’. I also appreciate that the inherent richness of the acai berry reduces the amount of added fat that is needed for this dessert.
INGREDIENTS
- 1⁄3 cup acai powder
- 1½ tbsp. coconut oil
- 2 tbsp. cacao powder
- 2 tbsp. coconut sugar
- ¾ cup (packed) soft Medjool dates (about 7 or 8), pits removed
- 1 tbsp. raw or roasted smooth almond butter
- Dash sea salt
- 2 tbsp. cacao nibs
directions
- Combine all ingredients except for the cacao nibs in a food processor and process until a dense dough has formed. Add the nibs and pulse a couple of times to combine, leaving in some textural crunch.
- Roll one heaped teaspoon at a time into 1-inch balls. Place on a plate and refrigerate for a minimum of 1 hour before serving. Always serve chilled or truffles will be too soft.
Optional: Roll truffles in a plate of acai powder to dust exterior before refrigerating.
These are coconutty, almost peanut buttery, no-bake cookies that pack a serious punch, and the secret ingredient—or not-so-secret since it’s in the title—is maca powder. This nutrient-dense superfood is said to increase energy, balance hormones, reduce stress, elevate mood, and enhance libido. And with benefits like that, there isn’t much guilt in grabbing a second or a third or even a fourth cookie! Who’s counting, anyway?
Cuisine Four: Maca-Macaroons
1 cup raw Brazil nuts
1 1/4 cup unsweetened shredded coconut, plus extra for rolling
1 1/2 Tbsp. maca powder
3/4 cup (packed) soft Medjool dates (about 7 or 8), pits removed
1 Tbsp. maple syrup
1 Tbsp. vanilla extract
1/4 tsp. sea salt
- Grind all ingredients (except the extra shredded coconut) together in a food processor until a coarse dough has formed. Pinch and make sure that it sticks together yet still crumbles like a cookie. If it’s too dry, add water―a teaspoonful at a time―until it holds together. If it’s too wet, add spoonfuls of extra coconut until it’s just right.
- Form into balls, about a tablespoonful at a time, and roll in extra coconut. Flatten into cookies and serve. Kept covered, these cookies will last several weeks.
Makes about 20 cookies
Looking for a simple snack that will fill you up without weighing you down? Hummus is a staple item in my fridge, and it’s what I grab when I need a mid-afternoon boost of energy. However, the hummus is always store-bought—I’ve never perfected my own version of this garbanzo bean dip. Luckily, Julie Morris’ book, Superfood Cuisine: Cooking With Nature’s Most Amazing Foods, has just such a recipe, and Julie has been gracious enough to share it with us!
Thanks to the hemp seed ingredient, this week’s superfoods post is loaded with protein, essential fatty acids, iron, and chlorophyll—a natural detoxifier that cleanses and strengthens your vascular system. This spread can be eaten with crackers and raw veggies or slathered on sandwiches and wraps. But because it’s just as healthy as it is delicious, I hope no one will judge me if I pick up a spoon and start eating it straight from the bowl!
Cuisine Five: Hemp – Hummus
1 1/2 cups garbanzo beans (freshly sprouted or cooked, unsalted)
2 Tbsp. tahini
1/4 cup hemp seeds
1 Tbsp. EFA oil
1 1/2 tsp. garlic powder
1/3 cup fresh lemon juice
3/4 tsp. sea salt
1/2 tsp. smoked paprika (optional)
- In a large food processor, blend all ingredients until smooth and creamy.
- Transfer to a bowl and serve.
- Will keep for one week, refrigerated.
Makes about 2 cups