Meet Team Rhythm – Featuring the Accounting & Finance Crew
August 31, 2018

While you may think Rhythm Superfoods is run by robots, we promise that’s not true. We’re moms and dads (that includes fur parents too!), brothers, sisters, aunts, uncles, food enthusiasts, adventure-loving, music-loving, superfood gurus.

So basically we’re not much different from you!

We’re passionate about what we do, the people we do it with, and want to share a little behind the scenes about us so you can feel like family too.

Our Accounting & Finance Team is all about numbers! Whether they’re processing orders, forecasting or ensuring our customers are always happy, they’re an amazing part of the Rhythm Superfoods team that keeps us running on a daily basis!

Meet the Team!

Allison – Chief Financial Officer

Allison White - Rhythm Superfoods CFO

  • What’s your favorite Rhythm Superfoods snackMy favorite Rhythm snacks are nostalgia-driven.  Ranch dressing was not a thing in my life until I came to The University of Texas.  And then I put ranch on everything!  I love Rhythm’s Kool Ranch Kale Chips and Ranch Carrot Sticks.
  • How do you get more plants into your diet? My favorite ways are to replace pasta with veggie noodles and to puree veggies into sauces.
  • What do you like to do in your free time? Any favorite hobbies?  I would spend my life on the golf course with my husband and kids, if I could.
  • Favorite restaurant spot that has vegetarian and/or vegan options?  Matt’s El Rancho!  It’s an Austin, TX institution!
  • What’s your favorite plant-based food/recipe?  Ratatouille – I love the movie, too!
  • Best place you’ve been on an adventure OR dream adventure destination? I would love to visit The Galapagos Islands.  I love nature and unusual animals; it would truly be an adventure of a lifetime.

Dan – Controller

Dan Hayes - Rhythm Superfoods Controller

  • What’s your favorite Rhythm Superfoods snack? Mango Habanero Kale chips
  • How do you get more plants into your diet? Load up the homemade pizza with spinach!
  • What do you like to do in your free time? Any favorite hobbies? Running, traveling
  • Favorite restaurant spot that has vegetarian and/or vegan options? Any pizza place.
  • What’s your favorite plant-based food/recipe? Current favorite is Shalane Flanagan’s “Can’t Beet Me Smoothie”
  • Best place you’ve been on an adventure OR dream adventure destination? Great Barrier Reef in Australia

Elizabeth – Staff Accountant

Elizabeth Stone - Rhythm Superfoods Staff Accountant

  • What’s your favorite Rhythm Superfoods snackRanch Carrot Sticks. The flavor is great and I love the fact that they are high in dietary fiber and potassium!
  • How do you get more plants into your diet? The quickest way that I get more plants into my daily diet is by drinking cold pressed juices.  Especially when I’m taking a road trip and it gets difficult to find healthy food options, juices are portable and convenient and packed with goodness.
  • What do you like to do in your free time? Any favorite hobbies?  Baking and landscape photography.  Baking is something I’ve always loved to do for people and I find the process to be a stress release.  Photography provides me great opportunities for adventure and being outdoors, seeing new places and meeting new people.
  • Favorite restaurant spot that has vegetarian and/or vegan options? Casa de Luz in Austin, TX. I love what they create for dishes—and especially enjoy the sauces that they make from plants and nuts.
  • What’s your favorite plant-based food/recipe?  Honestly a really amazing salad with a variety of veggies and fruits and nuts and texture, topped with a simple but delicious dressing. Basically, if all the colors of the rainbow are in the salad, it’s going to be good.
  • Best place you’ve been on an adventure OR dream adventure destination? To travel to Norway and see the land and the people.

Vanisha – Customer Service Representative

Vanisha Patel - Rhythm Superfoods Customer Service Rep

  • What’s your favorite Rhythm Superfoods snack? Ranch Carrot Sticks
  • How do you get more plants into your diet? I like to juice! I’ll throw in some beets, spinach, carrots, kale along with some fruits for sweetness!
  • What do you like to do in your free time? Any favorite hobbies? I love to workout and go boating, spending time with my friends and family, traveling and catching up on the latest movies, and taking my pups on an evening stroll.
  • Favorite restaurant spot that has vegetarian and/or vegan options? Tarka Indian Kitchen (Austin, TX), and True Food Kitchen (Austin, TX).
  • What’s your favorite plant-based food/recipe? Veggie Burgers. Also, I’ll mix up rice, quinoa, mushrooms and onions with some spices!
  • Best place you’ve been on an adventure OR dream adventure destination? I would love to go to Bora Bora!
Rhythm Superfoods Team Mini Retreat
August 3, 2018

On July 24th the Rhythm Superfoods team stepped away from our desks to enjoy some of our favorite parts of Austin and beyond. Our mini retreat was filled with great food, team bonding and learning more about some of our favorite superfoods!

We started the morning off at the Rhythm office enjoying breakfast tacos from Torchy’s Tacos before driving to our first stop, Boggy Creek Farm. Located in East Austin, Boggy Creek Farm is one of the country’s first urban farms and home to one of the oldest existing homes in Austin. Fun fact, Austin use to be the spinach capital of the U.S.! Our friends at Boggy Creek Farm generously gave us some okra and cucumbers to enjoy in the office. We also learned that many Austin restaurants source their produce from Boggy Creek Farm. It’s great to be reminded that the community of Austin shares our passion for fruits and vegetables and a healthy, balanced lifestyle.

After our morning stop at the farm, we headed to CB’s Lounge at Stubb’s to dive deeper into what it means to be a part of the Rhythm Superfoods team. The team tasted some exciting new snacks while thinking about how we can better ourselves individually (challenging each other to improve our gardening skills with a gardening challenge) and as a team. Of course, our next activity also involved food because our team loves to eat. We watched (and later tasted) a fun and informative cooking demo from The Naked Bite, an organization focused on teaching and catering “plant forward” meals. Chef Amber taught us how to make raw cacao nut truffles and spicy tropical cauliflower ceviche with coconut milk and peanuts – both delicious vegan items!

Next we hopped on a duck boat for a tour of the city by land and water as we learned about the history of downtown Austin on our way to the water. The heat didn’t stop us from seeing some of Austin’s greatest sights including the Historic Sixth Street, the State Capitol Building, the Governor’s mansion and the beautiful Lake Austin.

Back on land, we headed out of Austin to Dripping Springs Hill Country Casitas. We continued our theme of learning about growing produce with a trip to Hawk’s Shadow Winery. Our curious team had lots of questions on the process of making wine. We enjoyed great views of the Texas Hill Country with our wine tasting and appetizers from Gourmet Gals. I especially enjoyed the beet & hummus bruschetta featuring our Naked Beet Chips! The team enjoyed a delicious dinner and catching up with old (and new) team members.

The next morning over breakfast we brainstormed innovative superfood snack products and flavors and ways to make our current products even better. We are so grateful that our team shares a passion for eating right with snacks that are both flavorful and nutrient dense. We are already looking forward to learning more about growing produce and enjoying great food and company at our next retreat!

Written by: Katie, Marketing Coordinator @ Rhythm Superfoods

Snacking 101
May 16, 2018

Contributing Writer: Mary Ellen, MPH, RDN, LD of Milk & Honey Nutrition, @milknhoneynutrition.

Have you ever had just a truly mind-blowing snack? Like, it was so good and tasty, and filling, and energizing, that you just thought… “Man, that was one crazy good snack!” No? Just me? (I do have a tendency to go a bit over the top with food… check out my Instagram feed for more details on that…)

Well, maybe you’d change your mind, if you knew what exactly a snack was supposed to do for you. Have you ever thought about that? Why do we eat snacks? Is it because we’re hungry? Need fuel? Are about to workout? Are bored? Really, why do we eat them? Whether it’s mid-morning, late afternoon, or bedtime… everyone enjoys a good snack. ESPECIALLY if it’s tasty and gets the job done.

But what exactly do I mean by “gets the job done”? There are many reasons we eat snacks (many I listed above), but the primary reason is we need something to get us from one meal to the next without us starving and feeling tired.

So, basically snacks keep us full (or at least keep our stomachs from growling) and energized. But how do they do that?

To really understand that, we need to do a brief review of our MACRO nutrients: carbs, protein, and fat.

These three things are the only things that provide calories to our bodies. (The exception to that is alcohol, which also provides calories, but isn’t considered a nutrient.) They each serve different functions in our bodies and are absorbed at different speeds. Carbohydrates are processed the quickest. This means they leave our stomachs and get absorbed in our intestines faster than protein and fat do.

Carbohydrates give us quick energy.

Protein and fat take a little longer to digest, with fat taking the longest. Protein and fat, help keep us energized over longer periods of time. This is why an apple by itself (mainly carbs) only keeps you full for an hour, but an apple with peanut butter (protein and fat) keeps you full for 2-3 hours.

So, whenever I’m working with clients, I always give them my “perfect snack” formula…

Carbs + protein/fat = sustained energy and fullness.

There are so many great carb and protein/fat combos to pick from:

  • Apple and peanut butter
  • Carrots and hummus (I especially love Rhythm Superfoods new Carrot Sticks with Lantana Foods hummus!)
  • Avocado toast
  • Greek yogurt
  • Cheese and crackers
  • Beans
  • Beet Chips and cheese

So, next time you’re wanting something to munch on between meals, make sure you’re giving yourself everything you need to keep you both energized AND satisfied!

My Health Journey – by CEO Scott Jensen
March 9, 2018

 

I’m Eating A Lot of Carrots Now. Here’s Why!

As our awesome team of marketing and sales leaders get ready to hit the Natural Products Expo West show, all we can think about are carrots, carrots, carrots. We launch our NEW delicious, crunchy Carrot Sticks to the retail world this week at Expo West, so we’re all real pumped to show them off.

 

Get ready, world. You’re about to fall in love with a new plant-based superfood snack. Our Naked Carrot Sticks have 0 g of fat, 11 g of dietary fiber, 3 g of protein, 20% of your daily value of potassium, 15% of your DV of vitamin A…and they’re delicious!

 

 

My excitement for the new Carrot Sticks had another effect on me several weeks ago. They’re really good, and I was munching on a bag of our first production batch when it dawned on me that I wasn’t eating enough fruits and veggies. When we first started Rhythm, I had just gone through a product development exercise with Rip Esselstyn from the Engine 2 Diet, one of the foremost leaders in the plant-based diet movement. I had committed to a strict low-fat vegan diet for 60 days and had a full-blown blood analysis done the day before starting, and again at 30-days and 60-days after to see what effect this change in diet would have on my health. My eating habits prior to this leaned much further in the BBQ direction.

 

At the 60-day mark, my weight was down just over 10 lbs. and my cholesterol markers came down significantly. Before I started the diet, my cholesterol (LDL and Triglycerides) levels were in the range of having my doctor look at me and say that she would normally have that talk at this point about Statin drugs from here on out. I really didn’t want to take a pill every day, so I told her what I was doing with the Engine 2 Diet, and she agreed to wait and see how I did. With so many things that are unhealthy for us, the biggest hurdle we humans face is the ability to change our habits…especially eating habits. Our unhealthy habits are the source of much of what we have going wrong with our health: smoking, drinking, poor nutrition decisions; all difficult things to change if they’ve become a habit. Habits are habitual, of course. With this hard fact facing all doctors, it seems most have determined that the pharmacological solution (prescribing a pill or patch) is the most effective way to deliver a physiological change to someone rather than relying on personal effort to break these bad habits.

 

I chose to break the habit and was successful with the strict vegan diet for the full 60 days. After that, I didn’t revert back to my previous ways, but I did start to eat meat, eggs, cheese and other non-vegan foods in more moderation than I did previously. Thinking I had been successful and congratulating myself for it, I went on with my life. Fast forward 8 years later into 2018 and I became much more aware that I had gained back the weight I had lost and had to confront the fact that I was not eating as healthy as I had committed to years ago. The old habits came back, and now I had to own it.

 

So, in February I went in for a physical, which I hadn’t done in a few years. I told my doctor how I was feeling and had the full-blown blood work done again as part of the physical. Two weeks later I returned to review the lab results. I was back up to high levels with the LDL and Triglyceride numbers and added an elevated glucose level to the mix. I knew this would be the result of me slipping into those bad habits and it was.

 

I don’t ever want to take a daily regimen of pills. I’ve re-committed to healthier choices in diet and exercise, and I’m going to break the bad habits and do my best to stay on the “healthier-choice train.”  I like to go all in when I start. It’s the way I get myself committed. So as of March 1st, I’m back on Rip’s Engine 2 Diet. So far so good!

 

With my travel bags filled with healthy snacking alternatives from Rhythm and other great companies, I’m ready for one of the biggest food shows we do every year: Natural Products Expo in Anaheim, CA. It starts today and we’re debuting our awesome Carrot Sticks! If you see me out and about, don’t let me slip, show me some encouragement, and I’ll report back with my results in May after I do the 60-day blood work and weight check.

 

My commitment is as follows:

  • 60-day Engine 2 kickoff
  • Exercise 2-3 days per week
  • After 60-day Engine 2 period, eat a lot more plants and less animal products
  • Weigh myself weekly so I must face the weight truth
  • Blood work every 90 days to face the physiological truth

 

If you are in the food business, come by our booth at Expo West (#5424, Hall E) to try our new Carrot Sticks and feel free to share your own health journey with me. I get encouraged by talking openly about this with people. If you aren’t in the food business, stay tuned for me to report back on my journey with honesty.

 

Eat More Plants!

-SJ

 

Team Rhythm Running to the Anthropos Beat
February 9, 2018

It’s almost here! In just over 1 week Team Rhythm will be running to raise funds for one of our favorite local non-profits, Anthropos Arts, at the Austin Marathon on Feb. 18, 2018. Five Rhythm Superfoods employees (Allison, Ashley, Bri, Dan, and Emilea) will be running anywhere from a 5k to a full marathon. We’ll credit Dan with those marathon miles. 😉

Over $8,000 has been raised to-date but there is still time to contribute to this amazing non-profit that provides high-quality music education for low-income and at-risk students. DONATEYou can support the runners by donating to their fundraising pages. Simply follow this link here and click on “the team” to contribute towards a specific team member’s page. Every little bit counts!

“We’re so happy to have the synergy of health and wellness, and music all come together to show support for these kids’ education. It means more than you know and makes every bit of difference in their lives.” 

– Dylan, Anthropos Arts Executive Director

ABOUT ANTHROPOS ARTS

Through Anthropos Arts, students not only get instruction from the best musicians, they also receive mentorship and the opportunity to perform onstage in Austin’s best venues and events. The non-profit serves over 150 students at 16 middle and high schools and offer music workshops and master classes for many more students each year.

The benefits of their programs are profound, affecting many aspects of students’ lives: overall academic success, self-discipline, self-esteem, and a pathway to college. Over the past five years, 100% of our senior students have graduated from high school, and more than 80% enrolled in college on scholarships. For the last four years, 100% of the seniors enrolled in college.

To learn more, please visit www.anthroposarts.org.

National Superfoods Day 2018
January 15, 2018

Contributing Writer & National Superfoods Day Partner: Mary Ellen of Milk & Honey Nutrition, @milknhoneynutrition.

Hi there! I’m Mary Ellen, the registered dietitian nutritionist (RDN) behind Milk & Honey Nutrition. I’m a wife, mom (to two little girls, ages 4 and 2), foodie (but I seriously hate that word, ha), recipe developer, and lover of all foods…except cilantro, just can’t do it…but anyways…

I’m so excited that our first annual National Superfoods Day is finally here! This term “superfood” has been thrown around for years, and I don’t think any of us really ever knows what people mean when they use it…

Is it some random ingredient you have to buy in powdered form for $30/bag at Whole Foods?

Or maybe it’s just anything with kale in it?

But what about berries? Everyone says berries are superfoods, right?!

You see where I’m going. Up until now, there has been no consensus on what superfoods are and no agreed upon definition. When Rhythm Superfoods reached out and asked if I could help them create a science-based inclusive definition for “superfood” I jumped at the opportunity.

I’ve been interested in nutrition since I was very young. Being diagnosed with Type 1 Diabetes at 5 years old was a game changer. I’ve had to think about every little thing I eat from the very beginning.  While most kids ate whatever they wanted, when they wanted; I was the 7-year-old at the birthday party scraping the icing off my cake because I knew what it would do to my blood sugars (and because my mom made me, ha). See, unlike most kids, I knew that food directly affected how I felt and acted. Combine that with a grandmother who could bake like no other (and passed that skill onto me), and I developed a love for creating delicious, fun, and nourishing recipes.

Now, as a busy wife and mom I know the struggles that come with preparing and eating nutritious foods and meals, and just how hard feeding myself, my husband, and two tiny humans can be. Yes, even the dietitian struggles sometimes. And, I love showing people the nourishing potential of everyday foods like kale, beets, carrots, sweet potatoes, chia seeds, beans…I could keep going.

Superfoods aren’t just random, ancient (and expensive!) foods you read about in an article and have no clue what they are. They’re the fruits and vegetables you buy every day. They’re the nuts that provide loads of protein, antioxidants, and fats. They’re the medjool dates and coconuts loaded with potassium and antioxidants…

So get excited because adding superfoods into your diet is probably way easier than you thought it was. Check out www.nationalsuperfoodsday.com to learn more about National Superfoods Day, view our definition of what a superfood is, grab a few recipes, and participate in the celebration!

Here are a few of my favorite “superfood” recipes…

Blueberry Superfood Smoothie

Tomato Kale Beet Pizza

Superfood Poke Bowls

Red Pepper, Sausage, Kale Quesadillas

Raspberry Chia Jam

Oatmeal Chocolate Chip High Protein Cookies

Blueberry Superfood SmoothieTomato Kale Beet Pizza

Winter Fancy Foods Show Round-Up with Rhythm Superfoods CEO Scott Jensen
February 6, 2017

The Rhythm Superfoods team headed out to San Francisco earlier this year for the Specialty Food Association’s 2017 Winter Fancy Food show. Rhythm Superfoods CEO Scott Jensen rounded up his favorite trends and products from this year’s show. Check it out!

I think I hit a 25 year Fancy Food Show anniversary this year attending the most recent one in San Francisco January 22, 23, 24.   The first one I attended was the East Coast version, that year in Washington DC in the Summertime my then Stubb’s Bar-B-Q co-founder Eddy Patterson and I were there to scope out the show to see if it was something we wanted to exhibit at 6 months later in San Francisco.  It was and we did.  This year’s San Francisco show was very different in many ways than the first one I exhibited at but also very similar and comfortable as well.  I’ve made a lot of friends in the Food Industry and I like seeing everyone and catching up on what they’re doing creatively in their current businesses.  This is a very dynamic business, with low barriers to entry so it’s somewhat easy to enter and many do, so every year brings a mass of new entrants into the industry.  This year’s show stats: over 33,000 industry professionals from around the country and world.  It felt like double that, as the aisles were busy the whole time.

Big impression on me this year is the pace of category stratification when a segment in the industry gets hot.  If you were to have developed a hot product 25 years ago, it might have taken someone else 2-3 years to figure it out and then another 2 years to make something that tasted good enough to compete with you.  The data available was not nearly as robust and accurate, nor as quickly available to reveal trends so fast.  If a product gets hot in the current environment, there are 2-4 competitors already showing their line of competitive items at the next trade show 3 or 6 months later, and they’ve already got financial backing to gain credibility.  That’s good for consumers and great for the industry… with so many choices to look for to tantalize your food and beverage consumption experience.  But, that makes it that much harder to rise to greatness and make your dream come true in this industry.  An interesting result of that speed to market and creativity is that it makes us all better as food creators.  We’ve all gotten better and faster at adapting to trends and defining a brand architecture that appeals to a tribe of consumers.

Another impression that follows this thinking laterally is the incredible packaging and booth designs that I witnessed at the show.  I think our packaging and booth represents our brand mission well.  It takes a lot of thought, talent, time and money to get to that point.  When I think about how the technology of design (design hardware and software) has improved it’s no wonder that so many of the booths and product packaging is so good at this and other shows now compared to two decades ago.  If you are planning to start a food company or already have and plan to attend one of the big food shows this year, you better bring your “A” game.  Everyone else will; I can assure you of that.  It’s so good, I would opine that the worst of this year’s Fancy Food Show booth design and packaging design would have been some of the best in the first one I exhibited at.  Our original booth was hand painted canvas and plastic shelves from Home Depot… and man did we thing we were great.  We were!

Finally, some thoughts about products and segments that I thought were clever and had wheels.  Some of you have seen the quick growth of these segments for a year or two, so they may not be revolutionary to you now, however, some of the current offerings of these products are simply much better than what was available just a year ago.

Here’s my list of 5 favorites from walking the entire length of every single aisle before the show opened on Tuesday morning.  If you had a drape over your booth at this show overnight to protect your product, I didn’t get a chance to see what you had so please forgive.

Broth and Bone Broth (1 a & b):  It’s growing and people love it, frozen, Tetra packed or glass Jar.  It’s got a lot of fans and it’s merchandised in multiple locations in stores and is purportedly great for various health forward thinkers.  I tasted a S.F. bay area brand called Nona Lim’s that had the most incredible umami Thai Curry & Lime Bone Broth and Carrot Ginger Soup so flavorful that I could have finished a full pot of both.  Available online and in the bay area at natural food stores.

(2) Color Kitchen Foods: It’s about time someone developed an alternative to the baking decorative aisle’s current offering and Color Kitchen Foods has done just that.  They’re using easy to understand and plant based colors to make sprinkles and cake decorating color additives with sugar, corn starch…and things like spirulina and vegetable juices to make the colors you absolutely need on your cupcakes.  I’m sure there’s a good reason for not launching these USDA Organic, but that maybe that’s next… it would have been flawless in my opinion.

Snack Foods (#3, #4 & #5):  We’re in the snack business so I know how hot and competitive it is.  There are highly creative entrepreneurs making products that simply couldn’t be made ten years ago. Ingredients like pea protein flour, almond flour, chia, amaranth, tsampa and all the legume, bean and pulse ingredients that were simply unknown ten years ago and now are showing up in dozens of new snacks and other products; delivering protein and fiber and vitamins and phytonutrients at levels that were unheard of a decade ago.

(3) Speaking of great snacks, Siete Family Foods just launched a great Grain Free Tortilla Chip… with the lead ingredient being Cassava flour; these crunchy little delights were really tasty and are a great follow-on to their first product launch, the awesome Siete Almond Flour Fresh Tortillas.  Really yummy grain free alternatives to the previous norm of flour or corn fresh tortillas and fried corn tortilla chips.

(4) Arctic Zero Peanut Butter Swirls Frozen Dessert.  Confession: I love peanut butter and my oldest son has severe tree nut and peanut allergies… anything with peanut is an indulgent treat for me when I travel.  We’re all beginning to get our taste buds used to frozen desserts and other “typical” dairy products when they’re not made with dairy or lactose, some are great, some not so great.  But this frozen dessert hits all my triggers, with a delicious peanut butter ribbon swirl and some chocolate bits and pieces in a lactose free base.  Beyond avoiding the lactose, these treats cover the following bases: low-glycemic, lactose-free, gluten-free treats with whey protein, organic cane sugar, chicory root and monk fruit as sweetener.

(5) Beside the fact that I know/love the founders and they’re located in Austin, I found Epic’s new Wagyu Beef Steak Strip delicious and just the right texture for such a snack.  Some folks are struggling to love the texture of a meat bar… it’s something new to their palette.  I’ve gotten over it myself and, although I eat a lot of plant based snacks personally, the new Wagyu meat snack from Epic is truly that: Epic.

So, lots of innovation and variety out there at the Fancy Food show.  “Better for you” snacks, beverages and indulgences show the most velocity of innovation in my opinion.  Many of the new products hitting the shelves in the “Better for you” archetype are actually breaking the rules of what we used to think of as “good for you”.  The FDA and USDA used to have the final and only word on what we could or shouldn’t eat daily, but that’s changed significantly since my childhood.  One week eggs are good for you then they’re bad for you and then they’re good for you again.  Who can keep track?  So, consumers are now seeking their own set of inputs through social media sources and thought leaders that help them make their own decision as to what is good for them.  The lack of a defining authority on what we should all eat daily has left the vacuum for entrepreneurs to fill with creativity and product innovation that is transforming our food culture in this country.  Stay tuned, there’s a lot more to come…and fast.

6 Superfoods’ Rise to Culinary Celebrity
November 8, 2016

By Contributing Writer and Rhythm Superfoods Fan Lauren Wolman. You can follow her at PeanutButterIsMyBoyfriend.com and on Instagram @peanutbutterismyboyfriendblog!

 

We know that superfoods are, well, super, because of their next-level nutritional stats. But the protein content of Greek yogurt and the antioxidants in acai alone aren’t enough to catapult these health foods to mainstream fame.

So how exactly did difficult to pronounce foods like quinoa and chia become trendy terms on every restaurant’s menu and everyone’s shopping lists?

Here’s the story of six superfoods’ rise to culinary celebrity!

 

Kale

Kale is kalin’ it. “Kale Salad” is synonymous with healthy, delicious and trendy. But how did kale surpass spinach, chard and other nutritious leafy greens in popularity?

What started as a strange-looking garnish is now widely regarded for its high fiber, magnesium and folate contents.

In 1996, a poem dedicated to kale was published in the LA Times. After that, a slew of media “hits” by kale slowly introduced it to general public. This included a recipe by Martha Stewart, Whole Living dubbing it a “powerfood,” Gwyneth Paltrow making kale chips on Ellen, and in 2012 Bon Appetit named it “the year of kale.”

A fascinating article by Eve Turow of mindbodygreen traces kale’s rise in popularity to Oberon Sinclair – a PR professional who was dedicated to growing the green stuff’s reputation – going as far as creating the fake “American Kale Association.”

The stats are impressive. Kale sales jumped 50 percent in just 4 years! What a world we live in where we can eat kale brownies, kale ice cream and of course, kale chips.

 

Greek Yogurt

Just a few short years ago, Greek yogurt wasn’t exactly a highly-regarded dairy dish. Greek yogurt was seen as the chalky, chunky, thicker cousin of typical yogurt and people weren’t singing its praises.

But things started to change around 2007 when a popular Greek yogurt brand hit grocery store shelves.

It’s thought that Greek yogurt first grew in popularity thanks to upper middle class women who thought that it was “purer” and “simpler” than regular yogurts – plus its exotic connection to Greece was appealing. Greek yogurt, the more expensive type of yogurt, was in some ways seen as a status symbol.

Now, Greek yogurts are the Greek Gods of ‘Gurt – sales have skyrocketed as people point to its higher protein content and more filling nature.
According to The Atlantic, in 2006, Greek yogurt was a $60 million industry in the United States. By 2011, it had become a $1.5 billion business.

 

Quinoa

Maybe you, too, mispronounced quinoa for a good long while before figuring out this protein-packed grains true name.

Quinoa hits a trifecta of health benefits that has helped it become a mainstream whole-grain.

1. Quinoa is gluten free. For a few years now, sales of gluten free foods have been surging due to increased awareness about Celiac’s disease as well as the (widely debated) potential health benefits of a gluten-free diet.
2. Quinoa is a nutritionally dense “superfood.”
3. Quinoa is a complete protein, containing all 9 essential amino acids.

Quinoa first started making its way into people’s vocabulary as far back as 1913 when The New York Times named it one of 400 “charming botanical strangers” that would be introduced to the US by the Department of Agriculture.

For a while, it remained hidden on health food store shelves. But in 2008, Oprah Winfrey ate quinoa as part of a 21-day cleanse. Around the same time, more mainstream stores like Costco, Trader Joe’s and Whole Foods began to carry quinoa.

As quinoa imports began to rise, the United Nations decreed 2013 the “International Year of Quinoa.”

 

Chia

How did chia go from sprouting in ceramic-character-shaped-containers for children to being a health-food staple?

An interesting case study from American Marketing Association looks at how this super-seed went “from pets to protein powder.”

Marketing played a large role in making the public aware of chia seeds’ many nutritional benefits. They’re full of fiber, protein, antioxidants, calcium, phosphorous, manganese and omega-3 fatty acids.

Joseph Enterprises first made chia seeds popular as the hair in head-shaped planters. The Chia Pet launched over 35 years ago but now, Joseph Enterprises also sells raw chia seeds as a health supplement.

A huge boost to the visibility of chia was the publishing of the book Born to Run: A Hidden Tribe, Superathletes and the Greatest Race the World Has Never Seen by Christopher McDougall in 2009. The book explains that chia seeds were used by Mayans and Aztecs as a snack that sustains energy.

 

Another huge win for chia was the creation of products that appealed to those consumers who were interested in chia, but didn’t purchase the raw seeds because they weren’t sure how to use them. Pre-packaged chia pudding, bottled chia beverages, chia granolas and more ready-to-eat products make chia easily accessible to the masses.

 

Acai

Acai berries are vibrant little guys hailing from Brazil. The Global Healing Center lists 12 major health benefits of acai berries – among them, heart health, skin health, immune boosting, and improved mental function.

The “acai bowl” trend started in places like Hawaii and California, where acai berries were used as a smoothie-like base and topped with granola, fruit and other toppings to create highly-Instagrammable breakfasts.

But there’s more to the story if you do some digging. How did acai bowls get from Brazil to the US? According to an in-depth article by The New Yorker, it was all thanks to two brothers, Ryan and Jeremy Black and their friend, Edmund Nichols, who first experienced an acai bowl on a trip to Brazil and vowed to bring the trend to the States. They went on to become the founders of Sambazon – which now produces a variety of acai products.

It wasn’t easy to introduce a difficult-to-pronounce berry from the Amazon jungle into the food-vocabulary of always suspicious consumers – but after being featured in the best-seller “The Perricone Promise: Look Younger, Live Longer in Three Easy Steps” and a spot on Oprah, the Black brothers were in business and soon Sambazon was being featured in People magazine.

 

Beets

Who would have thought that beets – a bulbous root – would become so popular? But here we are, with beet references abounding in popular culture. Who remembers the cartoon Doug and the rock band, “The Beets” performing “Killer Tofu?” And who doesn’t know that Dwight Shrute from The Office is a beet farmer? A trendy tee shirt reads, “Beets Don’t Kale My Vibe.”  

And according to an article from The Daily Meal, beets were the hippest food of 2016.

Low in calories, sodium and fat, beets are high in nutrients like folate, manganese and betaine.
And as Rhythm Superfoods knows – beets make great chips! It’s the newest snack in their line-up of famous superfood snacks!

Sources About Kale:

http://articles.latimes.com/1996-11-29/food/fo-4121_1_kale-olive-oil-vegetables
http://www.mindbodygreen.com/0-22984/the-strange-mystery-of-who-made-kale-famous-and-why.html
http://www.huffingtonpost.com/2014/10/28/kale-brownies-recipe_n_6041578.html 



http://www.purewow.com/food/Kale-Ice-Cream-Is-Officially-a-Thing-in-NYC

http://rhythmsuperfoods.com/our-snacks/kale-chips/

Sources About Greek Yogurt:
http://www.theatlantic.com/business/archive/2011/08/how-did-greek-yogurt-get-so-popular/244025/

Sources About Quinoa:

http://www.fao.org/quinoa-2013/press-room/news/detail/en/

http://well.blogs.nytimes.com/2014/04/14/a-trendy-food-now-kosher-for-passover/?_r=0

Sources About Chia:


https://www.ama.org/publications/marketingnews/pages/chia.aspx
http://www.mammachia.com/our-products/

Sources About Acai:

http://www.globalhealingcenter.com/natural-health/benefits-of-acai/
http://www.newyorker.com/magazine/2011/05/30/strange-fruit-john-colapinto

Sources About Beets:

http://www.thedailymeal.com/healthy-eating/beets-hippest-food-2016-12-trendy-ways-consume-them

5 Top Habits of Habitually Healthy People
March 7, 2016

By Contributing Writer and Rhythm Superfoods Fan Kaitlin of Modernize

While most of us understand the basics of maintaining a healthy lifestyle, it can be difficult to know exactly how to implement this routine in our everyday lives. Besides, a little reminder couldn’t hurt (and you just might find a few things on this list that surprise you). Take a look at our list of five of the top habits of habitually healthy people.

Keeping a well balanced diet

One of the most important, and obvious, ways to keep yourself healthy is by eating well. While those of us raised in the 80s and 90s remember the good old food pyramid, food science has come a long way since then. Embrace the new My Plate method by breaking down your food choices per meal, opting for roughly 50% fruit and vegetables, 25% protein, and 25% starch. While this helps healthy eaters make good food choices at every meal, it’s also important to remember to always choose foods that are free from GMOs, organic when possible, and that contain unsaturated fats, omega 3 fatty acids, and other healthy vitamins. It’s also a good idea to stay away from too much red meat, sweet treats, and processed foods.

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Snacking Smart

Even the healthiest eaters face snacking temptation from time to time, so the key here is to realistically reign in your snacking by making smart choices between meals. Instead of munching on cookies and candy bars, choose healthy, flavorful alternatives that make you feel like you’re being naughty when you’re really packing your body with superfoods. Rhythm Superfoods is a fantastic choice if you’re looking for a healthy snack, since their snack packs are all nutrient rich and packed with flavor. You don’t have to worry about harmful chemicals or bad fats here, because Rhythm Superfoods’ snacks are vegan, GMO free, and full of antioxidants, unsaturated fats, protein, fiber, and other vitamins. Choose from a variety of chips, bites, and snack packs made from superfoods like kale, beets, and broccoli.

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Thinking positively

A positive mental attitude does a world of good for both the body and the mind, so take time every day to reflect on potential challenging situations and come up with an achievable plan of attack to tackle these kinds of positivity sucking events head on. At Modernize, we think that being proactive rather than reactive when complicated scenarios arise is key to maintaining a positive outlook. If you can, come up with a daily affirmation or mantra to repeat to yourself every morning before you begin work, and call upon those positive words whenever you find yourself swamped with negativity and challenges. You will be surprised at just how much better you will feel.

Staying active

We’ve saved the most obvious for last here, but it is important to remember that in order to live a habitually healthy life, an active lifestyle is key. While regular exercise and workouts are important, make sure to consider other active alternatives in your daily life, such as walking or cycling to work instead of driving or taking public transportation, exercising with family and/or pets, and playing games and spending time outdoors. There are so many ways to stay active, so keep yourself interested and accountable with smartphone apps and wearable activity trackers.

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Show Kale Some Love During Heart Month!
February 5, 2016

Did you know that February is American Heart Month? According to the American Heart Association, “Heart disease and stroke cause 1 in 3 deaths among women each year, killing approximately one woman every 80 seconds.” Beginning with National Wear Red Day on February 5th, the American Heart Association devotes the entire month to raising awareness about cardiovascular health. So you might be wondering, what role does kale play in your heart health?

We all love kale, but did you know your heart loves kale back? Our beloved superfood has many heart-healthy benefits to consider when thinking about your heart and circulatory system. Some of the vitamins and nutrients in kale have been shown to reduce the risk of heart disease, heart attack, and stroke, in addition to keeping your veins clear, your blood pressure low, and your heart pumping properly.

So go on – don’t be afraid to show kale some love!

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