What is it? Yep, gelatin, that old pantry staple that your grannie may have used to set her mousse and trifle desserts is back, and quickly reaching super food status. With a catch. Those baking aisle cardboard tubs is not what you’re after; instead you’ll need to find a more natural version from grass-fed pasture raised cows. It’s high in protein, amino acids and promotes gut health. How to use it? This is the fun part. Gelatin can be used to make gummies (think green smoothie, fruit juices, or even coffee and coconut, as our digital Kate Gibbs loves to do), or in traditional desserts (set a yoghurt panna cotta for a probiotic hit as well). If you hate flavor, you can just take it straight in hot water or dissolve it into tea.

What is it? We all know black beans. They’re a staple of many Mexican dishes, and every food blogger has a baked dessert based on “hidden beans” for their fibre and protein. Unfortunately, we’re not giving you full permission to go to town on burritos and brownies just yet, but these little powerhouses are great for amping up salads and bulking out stews. How to use it? If you’re not into the texture of black beans, (which have a whooping 31.9 percent protein) try a pure vegan protein powder such as Jimmy Blacks. Just make sure it’s 100 percent beans. Black beans also contain folate and molybdenum (a mineral nutrient said to aid with detoxing). The powder has a mild, slightly vanilla taste, and can be used with water in place of milk when making porridge or bircher muesli, or added to smoothies.

What is it? There are two kinds of kefir – milk and water. Both are fermented drinks, full of probiotics, made by fermenting little translucent kefir grains in either liquid. Milk kefir is said to be easier to digest than other dairy products and the bacterias promote gut health. Water kefir has fewer strands of bacteria, and feeds on sugar water (which the bacterias eat and ferment) rather than dairy. They are both similar to kombucha (last year’s big thing), but the flavor is more subtle (like most fermented foods, this will vary depending on batch conditions). You can buy it in stores, but it’s much more cost effective to brew at home. You can buy the grains here. How to use it? Drink it straight, a la Magdalena Roze, or turn it into gummies using grass-fed gelatin for a one-two hit of superfoods.

What is it? It’s, um, blood. Usually from a pig and blended with pork fat, onions, spices and oatmeal (or barley). It’s been hailed as a super food as it’s high in protein and iron and low in fat, and has a bunch of vitamins and minerals to boot. Of course, not all black puddings are equal – make sure to check the ingredients and nutritional panel before purchasing. A dietician has pointed out that the fat content of puddings can range in fat content from 3 to 22 percent per 100gm. How to use it? It’s a traditional feature of the good old full English breakfast, pan-fried and served with beans, eggs, sausage and toast. To lighten it up, try grilling it and serving with avocado, poached eggs and grainy sourdough. HP sauce optional. You can also crumbled it, a la chorizo style, and served with scallops for an elegant entrée dish. Try it on the menu at Three Blue Ducks (Bronte and Byron Bay).

What is it? Move over coconut water, there’s a new over-priced hip water-like product on the market. Well, two actually. Birch water comes from the birch tree: they tap it and extract syrup (the same process for extracting maple syrup) and process it into a beverage. It’s high in potassium, copper, calcium and zinc, and the tree bark naturally contains xylitol (sold as a white crystal sugar substitute) which makes it sweet, minus the calories. Maple water has a similar story and is purported to have the sugar of coconut water, with 36 nutrients. How to use it? Drink it chilled after a workout, add to smoothies for a little sweetness or blend it with gelatin for a super on-trend gummy.

Nose-to-tail has been around long enough that we all know our pig’s ear from our beef tendon from our fried salmon skin. Parsley root however? Or carrot leaves? Root-to-leaf is where it’s at now, as the zero-waste movement amps it up another notch.

What is it? The food world is fickle: one day you’re animal feed, the next day you’re the blushing belle of the superfood ball. The lupin plant is know for its colourful flowers, but the grain (45 percent protein) is set to take off, with Australian-grown flakes hitting supermarket shelves. Why? It’s high fibre, high protein, gluten free and easy to use. Dieticians have warned people with nut allergies should take care as it falls in the small family. How to use it? Like quinoa, the cooked grain can be used like rice or cous cous as a side or to bulk out salads, as a base for patties or baked goods, or coat proteins before frying and baking.

What is it? Teff are tiny little gluten-free seeds, similar in size to poppy seeds. In Ethiopia, the ground seeds are used to make injera flat breads, and are high in fibre, iron, protein and calcium. How to use it? The ground flour can be incorporated into baking, or the whole seed can be used in pie crusts or pastries. Simmer the whole grain and it will transform into a grain porridge, or sprinkle it in its whole form over yoghurt bowls or smoothies.

What is it? Green tea has always been associated with the super healthy, but matcha, the high quality powdered tea used for tea ceremonies, has broken out on it’s own. High in antioxidants (like it’s loose-leaf equivalents), matcha is higher in caffeine, as you’re consuming the whole leaf rather than just the brew, but it also has the relaxing amino acid l-theanine, so you don’t get wired feel that too many espressos can induce. How do I use it? Buy a bamboo whisk and start your own little tea ritual. It’s slightly sweeter than a brewed version. You can also add the powder straight to smoothies for an energy hit, baked goods for a pastel green shade and subtle flavor or mix with salt for a green tea salt. We’ve in love with the matcha lamingtons at Sydney’s Boon café right now.

What is it? Activated charcoal is charcoal (burnt stuff) that has been heat-treated a second time to enhance its absorption. The heating creates ‘pores’ which, once digested, absorb chemicals and toxins from the body. How do I use it? There are plenty of uses for activated charcoal; it can be used to purify water, as a face treatment, teeth whitener and fridge deodoriser. Food applications are limited (most charcoal is sold as a supplement) but Imbibe Living Water Kefir pairs it with lemon peel and cayenne pepper in a bubbly, fermented probiotic drink.