#1: QUINOA
If you're not cooking and eating quinoa yet you're really missing out. Pronounced keen-wa or kee-no-uh, this tiny seed originated in the Andes and was first cultivated by the Incas. Though it looks like rice and cooks like rice, it's actually not a grain, but a relative of leafy greens like spinach and kale. Nutritionally, quinoa is a complete protein - unlike rice and wheat - it contains all nine essential amino acids and is high in dietary fiber, iron, phosphorus, manganese and magnesium.
Because my diet tends to be low in meat, quinoa is a great way for me to get the same protein benefits I would otherwise miss out on, plus added minerals! It's also a fairly sustainable crop that requires little use of fertilizers, herbicides and pesticides - making it a good choice when supporting sustainable crops and agriculture.
It comes in a few varieties. My favorite so far is Inca Red - the color is marvelous!
#2 HEMP

Another winning seed comes from the Hemp plant. Like quinoa, the hemp seed is a complete protein, containing all the essential amino acids and essential fatty acids necessary to maintain healthy human life. The seed can be used in many different ways as far as consumption is concerned. It can be ground into a powder then made into products like Hemp Milk - similar to soy but with more nutrients and no health risks, Hemp Bread /Baked Goods, Hemp Oil, Hemp Butter, Hemp Protein Powder - or it can be eaten raw and mixed into cereals, salads, and other dishes.
Hemp Milk is my favorite milk alternative because of its taste and nutritional value. I use it in cereals, baking, and to drink - it doesn't seem to mix well as a creamer in coffee, but I'll still add it occasionally. Also, like quinoa, Hemp is a highly sustainable crop requiring little water and no pesticides. It uses also extend beyond the dietary, leaving no part of the plant to waste.
#3 CHIA

You might be catching on that seeds are way underrated as a source of food and make up a large portion of my diet. Chia is a super seed that comes from the Mint Family (Salvia) and originated in the central valley of Mexico. First cultivated by the Aztecs as a major source of food, it can be eaten raw (i.e. sprinkled on cereals, pastas, and salads), ground into a powder and used in soups and baked goods, or soaked in water (or hemp milk) and eaten like a pudding.
As far as nutrients are concerned, chia is a superfood. It has one of the highest contents of omega-3 fatty acids of any vegetable source, is high in antioxidants, fiber, calcium and protein.
Chia has become my morning meal. I soak it in a mixture of water and hemp milk to make a gelatinous additive to either granola or oatmeal, complemented with chopped fresh fruit. It's like yogurt - only so much better! It's also a sustainable crop!
#4 COCONUT

Coconut is, yes, a nut, like almonds and walnuts! Albeit a very large one - at least in comparison. The main reason coconut has won me over is it's high nutritional value and source of fat. Yes fat. Coconut is very high in saturated fat, and while that might cause many to turn their heads in fear of risks to their cardiovascular system (i.e. high cholesterol), fear not! Coconut oil (the oil derived from the meat of the nut) is an excellent source of a healthy form of fatty acids that are essential to human health and commonly found in animal products. It's rich in lauric acid, which is known for being anti-viral, antibacterial and anti-fungal, offering great support to the immune system. Also, coconut is easily digestible and its protein converts into quick, healthy energy.
Nearly one third of the world's population depends on coconut to some degree for their food and their economy and it's uses extend beyond the culinary - leaving little waste after cultivation of the entire plant.
I buy a jar of Coconut Butter and spead it on a slice of hemp bread (or pancakes) for breakfast or for a snack. I've also used it as a butter substitute in baking and as a glaze on raw desserts. I also have a bottle of Coconut Oil that I use with cooking, similar to olive oil - but it has a higher smoke temp.
One thing that strikes me after typing this is the fact that nearly all of these foods were staples in indigenous diets - people who survived off the land with little to no technology for thousands of years - and lived healthy lives in a healthy cooperation with their environments.
You're likely to find all of these food products at your local cooperative market or health food store, and if not you can always order online.
Also, if you've read this and would like to share any info or experiences about foods that have changed your life, please comment! I'd love to hear and learn from you!











