The 4 It Foods You Should Be Eating in 2016

Raw-food enthusiasts have been hip to the veggie "noodle" trend since the heyday of health-foodie homemade nut milks and dehydrated flax crackers. So, what makes 2016 prime time for veggie noodles? For starters, the obvious: veggie noodles supercharge your meals with a plethora of phytonutrients. (Who wouldn’t want that?) Plus, now more than ever before, traditional pastas are on the "no" list for those who avoid gluten, stick to a Paleo diet, or are trying to cut carbs to lose weight. And while you can certainly make good use of a fancy (but scary-sharp) mandoline ($70) or spiralizer ($40) if you already own one, a new breed of inexpensive handheld spiralizers makes it easier than ever for home chefs to try their hand at the trend. We heart this one by OXO ($15).

So what are the best veggies to spiralize? Ones that are long or round and harder in texture so they hold up, such as zucchini, beets, sweet potatoes, carrots, kohlrabi, cucumbers, broccoli stems, and butternut squash.

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As hard as we all fell head over heels for kale, get ready to fall even harder for brussels sprouts. Sure, the name isn't so sexy, and most of us wouldn’t touch them as children. But take it from us, this comeback veggie deserves another chance (admit it: you didn't really love kale the first time you tried it either). Brussels sprouts belong to the same cruciferous family as cauliflower, broccoli, cabbage, and bok choy — so just like their cousins, they deliver a megadose of antioxidants and anticancer compounds.

While they're addictively good roasted or transformed into chips, the hottest way to enjoy them right now is a lot cooler than you'd expect: in shredded brussels sprouts salads, which are taking the place of kale salads on trendy, health-conscious menus everywhere. If you find the leaves a bit too firm for your liking, you can tenderize them by lightly blanching before tossing in salads. Or, "massage" them with a light dressing and let them marinate until softened. We love the leaves dressed in light, citrusy vinaigrettes and mixed with equally crunchy add-ins like shredded cabbage or carrots, chopped kale, cubed apple or pear, walnuts or almonds, sunflower seeds, and cranberries.

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Looking for a Meatless Monday dish that will woo even the most skeptical omnivores? Enter crunchy-sweet cauliflower, served as the main event. Nutritionally, cauliflower is pretty much the polar opposite of steak: it's low-calorie, is fat-free, and contains potent compounds known to fight inflammation and cancer. What makes it steak-like? The cut, of course. Here's how to prep cauliflower steaks. Once you've got your "steaks," coat each in olive oil and add your favorite seasonings. Next, sear each slab for about two minutes on each side in a skillet, then roast on a rimmed baking sheet until golden brown and caramelized, about 15 minutes in a 400-degree oven.

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Move over, quinoa, there's a new grain on the shelf: hearty, fluffy farro. Beloved in Italy, this "ancient" grain is calcium-rich and supercharged with protein, fiber, magnesium, and B vitamins. It's earthy-flavored, chewy, and oh so satisfying. It's delicious hot or cold, which makes it an easy add-in for soups and salads. It's also fabulous as a bed for roasted veggies and stir-fries or as a base for pilafs and stuffing. You can also easily sub farro for brown rice or quinoa in any recipe. The best part: it's surprising goof-proof to prepare. Simply combine two cups water or stock for every one cup farro in a pot, and bring to a boil. Reduce heat to low, and let simmer until grains are tender and have absorbed the cooking liquid, about 30 minutes.

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