Eat Well: 21 Superfood Recipes You Can Actually Make
Using healthy ingredients like quinoa, nuts, blueberries, legumes, kale and pumpkin, we’ve gathered 21 superfood recipes for you to try. From shakes and soups to main courses and desserts, it’s amazing how good good-for-you food can taste.
To your health!
Use frozen pomegranate seeds to whip up this anytime-shake quickly. Pomegranate seeds are loaded with vitamin K, fiber, potassium and antioxidants, so they pack a powerful health punch. Step it up one more notch by blending pomegranate seeds with soy milk, strawberries and a banana.
Make a batch during the weekend, and you can have this hearty breakfast in seconds by heating it the microwave. The protein-packed quinoa and flaked almonds give the cereal its crunch while the apples, raisins and cinnamon bring out the flavor.
Sweet potatoes are an excellent source of carbohydrates, and they’re high in antioxidants and potassium. Taking a few extra minutes in the morning to steam one for this pancake recipe is certainly worth it. You’ll need almond milk and buckwheat flour if you want to use the same ingredients as set out here.
The magic in this recipe is the nutrient-dense pumpkin puree. Out of season, you can pick up some canned organic puree, but if you feel like trying your hand at homemade pumpkin puree, it’s really quite simple.
Use your leftover pumpkin puree to make a creamy shake with bananas and Greek yogurt. It can be a quick breakfast or on-the-go snack.
Main Courses and Sides
Avocados are a true superfood — every bite is loaded with nearly 20 vitamins and minerals. In this recipe, they’re paired with nutritious black beans, so you can feel completely virtuous about what you’re eating.
This can be a side dish or used as a veggie dip. The name doesn’t do the ingredients justice: It’s a combination of cauliflower and cashews with garlic, honey and paprika for flavor — all processed until smooth.
This cheese-free pizza has a black bean crust and calls for low-carb, high-fiber chia seeds as well as pumpkin and hemp seeds. It’s already much healthier than any pizza you could order, and you can make this one from scratch in the time it would take to deliver.
Get your food processor ready for this recipe. After sauteing onions and mushrooms, you’ll add them with the rest of the ingredients to blend. Once smooth, form patties and bake.
To make this sandwich meat-free, you’ll need to marinate tempeh slices for at least 30 minutes. And if your garden tomatoes aren’t ripe yet, fire-roasted canned tomatoes are a tasty substitute.
Soups and Salads
The du Puy lentil called for in this recipe is perfect for salads because it keeps its shape and texture after being cooked. Make this salad ahead if you can; it tastes even better the next day.
If you don’t have any pre-cooked quinoa on hand, see if you can pick some up at your local supermarket to make the prep time super fast. It’ll stay in the fridge for a week; just add some fresh avocado when you’re ready to eat.
There are two secrets to a delicious, digestible kale salad: Use the darkest kale you can find (it’s sweet and has great texture), and marinate it for a least a few hours in the dressing.
This is a hearty, healthy soup. And if you add the kale or chard just before serving, it’ll keep the greens from wilting and bring out the color.
Instead of slicing ⅛-inch matchsticks by hand, run the celery root through the blade setting on your food processor. Ingredients include apple slices, caraway seeds and horseradish, giving you an idea of just how tasty this salad is.
If you’ve got 2 pounds of carrots and a can of coconut milk, you’re nearly done. This really is a simple soup with a boatload of beta-carotene and flavor, too.
Desserts and Snacks
These lower-fat cookies use maca powder, which gives them a nutty butterscotch flavor. Maca root is known as a superfood, so this is one snack you can feel good about.
Fresh, grated ginger adds a pop to these bars, which make a satisfying post-workout snack or dessert.
This perfectly decadent dessert features a crust of raw almonds and rolled oats crust, and a filling of dates with coconut milk (topped by bananas). Still it’s a vegan dish and free of refined sugar.
Crammed with blueberries and finished with an almond crumb topping, these muffins are pretty much irresistible.
An excellent on-the-go snack, with dried fruit and oats as its base, these no-bake bites are easy to make (and eat).
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