7 hacks for eating superfoods on a budget in 2020

If you want some fresh new eating habits for 2020, but fear your post-Christmas bank balance can’t cope with the cost of pricey proteins and fantastical fruits, then read on - there are plenty of affordable alternatives!

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1. Swap chia seeds for flaxseeds

Nutritionist and naturopath Katherine Maslen points out that flaxseeds actually trump chia when it comes to fatty acids. “Flaxseeds cost less than chia seeds but contain more omega-3 fats – 5703mg per 25g, compared to 4388mg in chia seeds,” she says. “Just use them in the same way as chia – ground up and added to smoothies, salads or breakfast cereal.”

Try them in: these tasty date and nut bliss balls.

2. Swap shiitake mushrooms for button mushrooms

Shiitake mushrooms are often eaten for their immunity-boosting effects, but a study at Tufts University in the US showed eating just 100g of normal button mushrooms also revved up the immune system, increasing the activity of natural killer cells.

Try them in: our recipe for herby mushrooms and crème fraîche on wholegrain toast.

3. Swap quinoa for buckwheat

Quinoa’s protein content has long been acclaimed, but buckwheat contains nearly the same amount – 3.4g per 100g compared to the 4.4g in quinoa. It’s also equally low-GI and gluten-free, and like quinoa contains the full range of essential amino acids (the ones your body can’t make by itself), yet it costs less.

Try it in: this buckwheat and roasted pumpkin salad with sumac yoghurt and pickled red onion.

4. Swap matcha green tea powder for regular green tea

“It’s true that matcha contains much higher levels of an antioxidant called epigallocatechin gallate [ECGC] than normal green tea,” says nutrition expert Zoe Bingley-Pullin. “But if you live a fairly healthy life, you don’t need huge amounts of antioxidants, so sticking to regular green tea is perfectly fine.” You can also power up normal tea with a squeeze of lemon juice – it increases the available antioxidants five-fold.

Try it in: a glass of this refreshing pomegranate iced green tea.

5. Swap medjool dates for regular dates or prunes

Nutritionist Marissa Needles reveals that prunes “contain virtually the same nutrients” as medjool dates. Explaining the buzz around the latter, she says, “Medjool dates have soared in popularity as they’re used in sugar-free and raw dishes. They’re softer than other varieties of dates, so they’re easier to blend for desserts – but soaking other varieties can soften them enough to use them, or just try prunes.” In fact, both 100g of medjool dates and 100g of prunes have 0.9mg of iron and 7g of fibre.

Try them in: this moreish apple and prune slice.

6. Swap salmon for sardines

While salmon is super-healthy, tinned sardines offer high levels of healthy fats, plus they have the added bonus of calcium from the soft edible bones they contain. In fact, 100g of tinned sardines will provide 382mg of calcium – fresh salmon has just 9mg.

Try them in: this scrumptious recipe for sardines on toast with crushed lemony peas.

7. Swap goji berries for kiwifruit

Nutritionist Zoe Bingley-Pullin believes this swap is a no-brainer. “It’s estimated goji berries contain around 49mg of vitamin C per 100g – but a medium kiwifruit weighs around 100g and contains approximately 93mg of vitamin C, and 3g of fibre,” she explains, adding that gojis have very little dietary fibre. “Kiwifruit are cheaper, more satisfying and healthier.”

Try them in: these delicious wholemeal kiwifruit muffins.