Donna Hay shares her favourite superfoods for 2016 (and how to cook with them)

HERE are two delicious recipes that will inject some of Donna Hay’s favourite superfoods into your diet.

Donna Hay shares her top three superfoods for 2016 (along with a couple of great recipes so you can use them in your cooking).

You’ll find more in the new issue of Fresh + Light (now a quarterly magazine), which came out this week.

Seaweed

Full of a range of essential nutrients and packed with flavour, we’re sprinkling seaweed over all our summer salads, pairing it with fresh vegetables in noodle dishes, or even using the powdered form in smoothies! It comes in many colours and varieties, but it’s brown seaweed (such as kelp and wakame) and red seaweed (such as nori) that are most commonly used.

The new issue of Fresh + Light magazine.

Try sprinkling nori flakes over your salad or rice dishes, or use a powdered variety in your smoothies and juices. Wrap vegetables and pieces of tuna in nori sheets for a quick and easy lunch, or add fresh wakame to your soups and stocks.

Buckwheat

We just can’t get enough of this delicious grain — it makes an excellent lighter, gluten-free alternative for white or brown rice, and has a nutty flavour and firm texture. Derived from the seeds of a flowering plant, it contains essential amino acids and may help you control blood sugar levels and keep you feeling fuller for longer. It makes a great base for leafy salads packed with greens, is perfect for bulking out soups and in flour form it’s great for baking as it’s not as dry as some gluten-free options.

Cacao

We know everyone’s been talking about this superfood for a while, but we are still loving using cacao powder in lighter sweet treats, power snacks and clever bakes. It’s made by cold-pressing unroasted cocoa beans, which means it retains more minerals and antioxidants. Our latest fresh + light recipe pairs cacao with coconut milk in a delicious dairy-free ice-cream. It’s dark and decadent, and a way to get your ‘chocolate fix’ with a little less guilt. You can also use it in clever raw desserts, like our raw caramel slice.

Here’s a great way to get seaweed into your diet.

kale, nori and almond pesto

150g kale, trimmed and chopped

2 sheets nori (dried seaweed), chopped

½ teaspoon sea salt flakes

1 cup (160g) almonds, plus extra, chopped, to serve

2 cloves garlic

2 tablespoons lemon juice

2 tablespoons extra virgin olive oil

¾ cup (180ml) water

sliced baby cucumbers (cukes) and radishes, to serve

Method: Place the kale, nori, salt, almonds, garlic and lemon juice in a large food processor and process until finely chopped. While the motor is running, gradually add the oil and water, and process until combined. Top with chopped almond and serve with baby cucumber and radish. Makes 2 cups.

Tip: You can keep this pesto in an airtight container in the refrigerator for 3—4 days.

This is a delicious (and healthy) way to eat cacao.

raw cacao ice-cream with hazelnut praline

½ cup (50g) raw cacao powder

⅓ cup (80ml) maple syrup

2 x 400ml cans coconut cream

400ml can coconut milk

hazelnut praline

⅓ cup (45g) hazelnuts, roughly chopped

1 tablespoon maple syrup

Method: Place the cacao, maple syrup, coconut cream and milk in a blender and blend until smooth. Pour the mixture into 2 large zip-lock bags, pressing out as much air as possible, and seal. Lay the bags flat on a baking tray and freeze for 2 hours or until just frozen.

To make the hazelnut praline, preheat oven to 180°C (350°F). Place the hazelnut and maple syrup on a baking tray lined with non-stick baking paper and toss to combine. Cook for 6—8 minutes or until golden. Set aside to cool and break into small pieces. Set aside.

Remove the cacao mixture from the freezer and, using your hands, bend the bags to break up the mixture into small pieces. Place the mixture in a food processor, in batches, and process until smooth, scraping down the sides of the processor. Spoon the ice-cream mixture into a 2-litre-capacity tin and freeze for 3 hours or until just frozen. Sprinkle with the hazelnut praline to serve. Serves 6—8.

Originally published as Donna Hay shares her favourite superfoods for 2016 (and how to cook with them)