1. KEFIR: A fermented dairy or non-dairy drink loaded with probiotics for gut-brain connection support.
2. TEFF: A grain from Ethiopia, rich in protein, iron, and calcium. It is the primary ingredient to make injera; a sour fermented pancake-like flatbread with a slightly spongy texture popular in Ethiopian and Eritrean cuisine.
3. SPIRULINA: This is a type of blue-green algae that’s widely considered a superfood due to its rich nutrient profile and health benefits. It grows in both fresh and saltwater and has been consumed for centuries, originally by the Aztecs and other ancient cultures. It’s most commonly sold in powder form.
4. WATERCRESS: A peppery green packed with vitamins A, C, and K. The beta-carotene and lutein in help protect the brain from oxidative stress and inflammation. This green is perfect in salads sandwiches and smoothies.
5. YUCA: Also known as Cassava is a starchy root vegetable native to South America. It’s known for its versatility and nutritional benefits, especially in gluten-free diets. The root is high in fibre, vitamin C, folate, and potassium.
