The latest trend is super foods—nutrient-rich foods that are said to maximize health. While not all nutritionists believe these foods have superpowers, they do agree that they are very good for you. So let’s dive in!

Agave
Unlike sugar, agave provides natural sweetness and is a delicious way to moderately replace high-glycemic and refined sugars. Try using this nectar as a substitute for sugar when you’re baking or to sweeten some of your favorite drinks.

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Flaxseed
Flaxseeds lower cholesterol, help with blood pressure, and are great for digestion because they are high in fiber. Simply sprinkle them over your sandwiches, yogurt, cereal, or oatmeal. It is best to buy whole seeds and grind them up.

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Chia Seeds
Although these seeds were once best-known for growing your Chia Pet’s green leafy “fur,” they are now also known for being packed with omega-3 fatty acids, fiber, and calcium. With a nice crunch and nutty flavor, they make a great topping for things like oatmeal, smoothies, or even salads.

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Spirulina
This green powder, created from algae, is incredibly high in protein, antioxidants, and B-vitamins, and is often recommended to vegetarians because of its high natural iron content. Add this powder to your smoothies or mix it into water and drink it straight.

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Quinoa
Quinoa is a whole grain that has enough amino acids to make it a complete protein. A great addition to your diet, this relatively low-calorie food gives your body a lot of energy. Quinoa is cooked like rice and can be a great side dish to any meal.

RABBIT

Long a staple of French cuisine, rabbit has found a place on local menus as an alternative protein that tastes a lot like chicken. (We swear.) 

Try it at: Cunningham’s, where sultry smoked-rabbit rillettes are included with the house-made charcuterie plate.

PIMENTO CHEESE

Southerners have transformed grated cheese, mayonnaise, and chopped pimiento peppers into a beloved spread. Devotees swear by using cheddar cheese in their recipes. 

Try it at: Oliver Speck’s Eats & Drinks, where it’s slathered generously on The 16-Legged Burger (a combination of bison, lamb, beef, and pork that is topped with a fried egg).

BISON

This lean, delicious meat—high in zinc, niacin, and iron—inspires many manifestations, from sausage to steak. Gunpowder Bison & Trading Company in Monkton is a local purveyor for many area restaurants. 

Try it at: Waterstone Bar & Grille, which turns out a half-pound ground-bison patty graced with a grilled tomato and tzatziki, a Greek yogurt sauce. 

BEETS



The root vegetable is known for its naturally sweet taste, excellent source of vitamins, and ability to ward off seemingly every ailment from high blood pressure to liver disease. 

Try it at: The Chesapeake, where they make Beets Five Ways—roasted, pickled, puréed, raw, and a micro-green rendition with feta cheese and pistachios.

QUINOA

Interest in the high-protein, gluten-free grain shows no sign of slowing. Last year, the United Nations even proclaimed 2013 the “International Year of Quinoa.” 

Try it at: Great Sage in Clarksville, where the roasted-mushroom-quinoa salad is truly transformative.

TRUFFLE OIL

This earthy ingredient (infused with the aroma of white or black truffles) has been drizzled on everything from pizza to popcorn as a bold and flavorful finisher. 

Try it at: Kooper’s Tavern, where addictive truffle fries are doused with black-truffle oil and mixed with parsley, garlic, and Parmesan.

PICKLES

Pickled vegetables (from carrots to cabbage to cauliflower) are, oh, so au courant these days. You’ll find fermented foods appearing as starters, snacks, and sides. 

Try it at: Of Love & Regret, where an appetizer features varied house-made pickled offerings, from zucchini in sesame oil to pickled celery with Old Bay.