There’s a whole world of benefits to eating these epic super foods, why not pick some up on your next trip and try out one of these body-boosting recipes at the same time?

Blueberries

These little blue balls of sweetness have long been heralded as a delectable source of much needed Vitamin C, in fact if you shove 150g of these beauties into your gob you’ll get 25% of your recommended dose of the good stuff, not to mention super-charging your bod with the nutrients needed to keep your heart ticking, and your bones good and strong. It’s the flavanoid called anthocyanin that gives ‘bloobs’ their healthy punch, giving them a powerful antioxidant quality common in many other Super Foods.

Try eating blueberries by themselves, as a topping on your usual cereal, or even as way of making your stack of pancakes a little bit healthier. You can also throw them in a smoothie to add some colours and punch to your morning!

Carrots

The carrot as we know it today was cultivated by the Dutch around the 16th century, although the original plant is thought to have originated in Asia as a hard, woody variant. This veggie is often an easy win for kids who will happily gobble it down raw if given half the chance and although they’ve not been proven to make us see in the dark they are packed full of Vitamin A, which helps prevent the loss of sight.

Serving raw carrots with hummus makes for a great snack, or even a light starter. Par boil then blitz carrots in a food processor to add texture and fibre to your curry sauce, or slice then roast them in the oven with a little salt, flour and tarragon to make a healthy alternative to potato fries.

Kale

If you’re not aware of kale yet then you’ve clearly been living under a rock for the last ten years or so. This trendy salad green is packed with nutrients that make it a fantastic base for any salad, as well as a great side. Just a couple of handfuls of kale gives you your RDA of vitamins, K, C and A, it also contains a hefty load of fibre, protein, iron, potassium and fibre. It might be a little tricky getting the kids on this one, but pair it with the right flavours and they’ll be chomping it up in no time.

You can eat kale raw but it’s usually best to blanch it for a just a few minutes to make it a bit easier to chew. Once it’s cooked you can lightly season it and use it as bed for fish, or throw it in your morning smoothie to super-charge your breakfast drink. Pair this leaf with roasted squash with nuts and clementine segments for a deliciously sweet, yet healthy salad.

Beetroot

They might get a bad rep sometimes, but the humble beetroot packs a real healthy punch. The beetroot reached the pinnacle of its popularity in the 19th century when farmers realised that they could convert the veg into sugar. Since then, beetroot has been grown all around the world and consumed by millions who prize it for its rich calcium content as well as its healthy dose of iron, and vits A and C.

Pickle your beetroot up then slice it into a salad to add a splash of colour to your plate, or serve it up roasted and whole with a sirloin steak. Beets are best eaten between June to October, but they offer solid nutritional value the whole year round.