Do you know your kale from your kimchi?

By Ashley Cameron |

When it comes to staying on top of the latest health and wellness trends, sometimes it can seem all so overwhelming.

After all, there’s a new superfood, powder or protein-packed bliss ball to try every other week.

While some trends come and go (hello, blue algae lattes!) – there are a few old faithfuls that stick around through thick and thin. If you’re keen to know the difference between your kale and your kimchi, here’s what you need to know…


If you haven’t yet heard of matcha then this one’s definitely worth a try. Although that matcha latte may seem oh-so-hipster, matcha has actually been around for centuries. Unlike your ordinary green tea though, this concentrated green powder is creamy and slightly sweet, making it a great coffee substitute if you want a hint of caffeine (without the jitters). It also packs a health punch, bursting with antioxidants and ECCG (epigallocatechin gallate) which has been . Simply whisk through water or milk and enjoy served hot or cold!


Kim-what? This traditional Korean dish has taken off over the last couple of years, and for good reason! Essentially, kimchi is a fermented cabbage dish which is bursting with gut-friendly bacteria to help keep your digestion firing on all cylinders. Like sauerkraut, it can take a little getting used to, but a tablespoon or two a day is all you need to reap the rewards. Studies have shown that kimchi can not only help , but its too.


While this one’s good for gut too, it’s made from fermented dairy, rather than vegetables. With a slightly sour, pungent taste, it’s not for the faint-hearted, but if you want to devour a good whack of in one hit, a little kefir goes a long way.

Bone broth.

If you’ve ever noticed the pouches of organic bone broth at your local health food and wondered what all the fuss was about, we’re here to tell you that bone broth is definitely here to stay! But, before you fork over $12 for a pre-made batch, make your own at home. Next time you roast a chook (or have a few beef bones lying around), simply pop the carcass and all the juices in a big pot of water with some salt and pepper, herbs, apple cider vinegar and chopped up veg (celery and carrot work well) and simmer for 12–24 hours. As a rich source of .

Keys2words - Ashley Cameron
Ashley Cameron
Integrative Nutrition Health Coach, Senior Content + Editorial Manager at Keys2words
Ashley is head of content at Keys2words, but when she's not writing and editing, you can (most likely) find her at the beach enjoying some sunshine...

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