Hyperfoods Cookbook by kitchen-theory

HYPERFOODS

COOKBOOK

Kitchen Theory “Taking science out of the lab...”

The Story In May 2018 over 30 experts from the fields of human computer interaction, sensory psychology, design and gastronomy met at AVI-18’s special session on “The Future of Computing & Food” to develop a manifesto under the same title. It was here that the keynote speakers, Dr Kirill Veselkov (Imperial College London) and chef Jozef Youssef (Kitchen Theory) met and began to discuss the potential role that both technology and gastronomy could have on improving healthcare. Over dinner one evening they began exploring the potential of using artificial intelligence and machine learning in the identification of disease beating molecules in foods. They realised the resulting research could then be developed into delicious recipes that could potentially optimise people’s diets, improving their wellbeing and reducing the cases of chronic diseases, which is characterising 21st Century health status. Since then a host of collaborators from computer sciences, biophysics, analytical chemistry, mass spectrometry, practical surgery, epidemiology and gastronomy have come together to realise this project. In July 2019 the team published their first paper ‘HyperFoods: Machine intelligent mapping of cancer-beating molecules in foods’ in Nature Journal’s Scientific Reports.

A note from Chef Jozef Youssef The ancient Greeks considered any civilisation that did not know how to use food as medicine to be ignorant. The idea that the foods we consume have an impact on our health and wellbeing is undisputable. The issue lies within the fact that most modern medicine fails to consider nutrition, even when it comes to issues such the impact diet can have on the e ectiveness of drugs and medical treatments. The HYPERFOODS project was born out of a desire to use modern forms of medical research, in this case specifically Artificial Intelligence, and apply this to food, with the hope of identifying ingredients and food combinations that optimise people’s health, reduce their risks of developing certain diseases and possibly work with prescription drugs to improve their e ectiveness. While we are still far from being able to o er prescription diets to reduce the likelihood of developing chronic diseases such as cancer and metabolic syndrome, the ingredients identified through this seminal research topic and subsequent recipes are an important step towards understanding how to use food more intelligently to improve healthcare.

What are HYPERFOODS?

The recipes in this book have been carefully crafted to illustrate a range of ways to use the ingredients on the research list in easy to execute everyday dishes and drinks. Many of the

HYPERFOODS are a list of ingredients which are the result of research conducted by

recipes are a HYPERFOODS twist on classic dishes from around the world, like the South

computer scientists at Imperial College. In a nutshell, the research uses artiﬁcial intelligence,

Korean Kimchi pancakes, the Polish sauerkraut pasta bake and the Egyptian broad bean

machine learning and natural language processing to identify disease beating molecules in foods.

stew. It is also worth noting that while all the ingredients on the HYPERFOODS research list are vegetables, we have chosen to present a balanced selection of recipes for those on a plant-based diet and those who are not. Finally, it was of great importance that these

Read more about this research here https://www.nature.com/articles/s41598-019-45349-y

recipes are accessible in terms of the skill level required to execute them as well as the cost of ingredients. I sincerely hope you enjoy some of these delicious recipes that we have created for you.

NOTE FROM AUTHORS: Please do not use this book for medical advice. While some readers might ﬁnd the research provided behind this book to be helpful as a complementary approach, the relationship between food and disease remains an emerging ﬁeld of study and requires further clinical research.

Chef Jozef Youssef Founder and Chef Patron, Kitchen Theory, London

A note from Dr Kirill Veselkov Thanks to recent technological advances people are living longer than ever before. However, at the same time, society is experiencing a continuous growth of chronic diseases such as cancer, metabolic syndrome, neurological diseases and heart disorders. A large part of the problem is our poor dietary choices. According to evidence-based studies, unhealthy diets are responsible for 1 out of 5 deaths globally (e.g. almost half of all cancers could be prevented by dietary and lifestyle choices). Our diet is extremely complex: we swallow thousands of biologically active molecules that influence our health by interacting with each other, our biological processes, and bacteria in the gut. The complexity of these interactions is extremely di cult to analyse. So far, current experimental methods have largely taken a reductionist approach i.e. by studying the e ect of a single molecule or food at a time. Even for the analysis of the simplest interactions, such as testing every 3 molecules from ten thousand, it would lead to a trillion possibilities. The HYPERFOODS project takes a radically di erent approach to traditional experimental methods. By combining artificial intelligence, mobile supercomputing and biomedicine, we identify molecules with drug-like properties contained in foods. The findings are then coupled with expertise in molecular gastronomy and sensorial psychology to produce tasty food and meals with tailored health benefits. HYPERFOODS’ multidisciplinary work is aimed to provide a quantum leap in the way our food is “prescribed”, designed, prepared and consumed. This ambitious and innovative project would not be possible without the contribution of the leading experts in the fields of molecular gastronomy, computer sciences, biophysics, analytical chemistry, mass spectrometry, practical surgery, epidemiology and our colleagues from Vodafone Foundation for DreamLab mobile supercomputing.

Human biology is governed by an intricate network of molecular interactions called the “interactome”. We have around 20 thousand proteins encoded in our genome and many millions of interactions between them. Complex diseases like cancer sabotage an entire network of genes and proteins that interact. Drugs interact with this network by binding to protein targets. Due to the network e ect, this activates or disrupts multiple biological processes – think of dominos that fall one after another. These interactions are way too complex to model by hand. Instead, we can use machine learning to infer them from the data. The problem is that traditional machine learning methods work well with images or audio, but are not designed to deal with network data. To address this challenge as part of the HYPERFOODS project, we have developed a new framework of network-based machine learning. The system allows us to learn the network e ects of clinically-approved drugs and to predict anti-cancer drug likeness of new molecules from the way they interact with the biological

Dr Kirill Veselkov Assistant Professor/Lecturer in Computational Medicine and Cancer Informatics Assistant Professor, Yale School of Public Health, USA

network. We then applied this model to hunt for anti-cancer molecules in food. Our model was fed with thousands of food molecules and discovered over a 100 anti-cancer drug-like candidates - such as ﬂavonoids, the family of compounds found in fruits and vegetables. We used them to construct the ‘food map’ above, representing ingredients with the largest diversity of cancer-beating components. We found that common and less exotic foods like cabbage contain signiﬁcant amounts

of anti-cancer drug-like molecules. This scientiﬁc research has laid the foundations of this exciting HYPERFOODS AI cookbook.

Known anti-cancer drugs

Known drugs which are not anti-cancer

Drug-gene interactions

A note from Dr Michael Bronstein The past decade has witnessed a broad commercial adoption of artiﬁcial intelligence and machine learning technology. What has just a few years ago belonged to the realms of academic and industrial labs is now part of our everyday lives, from voice assistants to self-driving cars. Recent advances in research have allowed deploying machine learning on data represented as networks (or “graphs” in professional jargon). Such networkbased AI algorithms are being used by Internet companies to recommend content or detect misinformation. HYPERFOODS is the ﬁrst attempt to apply network-based AI to the modeling of health e ects of food and computational design of nutrition that has the potential to prevent or beat diseases. By modeling the network e ects of the interactions between food-based molecules and biomolecules in our body, we can identify which foods contain chemical compounds that might work similarly to oncological drugs. This book is a Chef’s creative take on how dishes made of hyperfood ingredients may look like.

Machine learning – computer learns which drug-gene interactions help beat cancer

The next step is to use ingredients identified by AI to develop personalised healthy recipes. A computer scientist’s way of thinking of a recipe is as a “computational graph”, describing di erent processing stages ingredients undergo before ending up on a plate as a delicious dish. Since di erent food transformations a ect the disease-beating and flavour molecules, one has to optimise this graph in order to best preserve and match them, also taking into account the individual preferences, dietary and allergic restrictions, and genetic profile of the consumer.

Professor Michael Bronstein, PhD, FIEEE, FIAPR, FELLIS Chair in Machine Learning and Pattern Recognition, Department of Computing, Imperial College London, UK Head of Graph Learning Research, Twitter, UK

Food molecule – gene interactions

Machine learning – computer recognizes which Food drug-like molecules could help beat cancer 6

HYPERFOODS Granola

“

Unhealthy diet and lifestyle are now known to increase the risk of developing diseases such as cancer. Although scary, this knowledge is also empowering as it means we can take control of our health and reduce the prevalence of one of the deadliest diseases of our era.

It’s simple and popular foods like granola, that with a little tweaking of the recipe can be turned into HYPERFOODS

Gabriella Sbordone, LLM, MA, MScPH

”

INGREDIENTS 300g Oats

2g Orange zest (approximately)

20g Flax seed

20g Dried ﬁgs chopped up

50g Peanuts

20g Dried apple chopped up

50g Sunﬂower seeds

20g Dried blueberry whole

100g Honey

50g Raisins

60g Coconut oil

Salt to taste

1. Preheat the oven to 160ºC. 2. Mix the oats, seeds and nuts in a large bowl, season with salt and keep aside. 3. Melt the coconut oil and honey together in a pan over a medium heat. 4. Pour the coconut oil and honey mixture onto the oat mix. 5. Add the orange zest and mix well.

Kitchen Theory.

METHOD

6. Line a large baking sheet with parchment paper and spread the mixture in an even layer. 7. Bake for 20 minutes, or until golden brown. 8. Remove from the oven and allow to cool, then break into pieces. 9. Add the dried fruit. 10. Enjoy for breakfast with some yoghurt or as a snack. Place in a sealed container and keep for up to 3 weeks.

Ingredients (by the number of anti-cancer drug-like molecules) Grape (12), Orange (10), Blueberry (7), Apple (6), Fig (6), Sunﬂower seeds (6), Peanuts (5), Flax seed (3), Oats (2), Coconut oil (2)

DILL & LEMON SOUP with egg drop noodle A classic Polish dish, this soup is one of those traditional ‘feel good’ grandma style recipes that is bursting with HYPERFOODS

INGREDIENTS 250g Chicken leg

3g Bay leaf

2 Carrots (approx. 300g)

1g All spice

1 Parsnip (approx. 150g)

5g Black pepper

1 Onion (approx. 150g)

150g Lemon juice

2 Sticks of celery (approx. 100g)

50-60g Flour

20g Parsley

2 Medium eggs (100g)

20g Dill

30g Crème fraiche

METHOD 1. Wash, peel and chop all the vegetables, then place them in a pot with the bay leaf, all spice, pepper, chicken and cold water. 2. Bring the pot to a gentle boil, skim, and simmer for 2 hours. 3. Strain the liquid and place in a fresh pot on a medium heat. (reserve the chicken and vegetables on the side for later) 4. In a cup, mix an egg with 2 tablespoons of ﬂour. Season the mixture with salt. 5. Drop the mixture from a spoon into the boiling liquid. 6. Season the soup with the lemon juice and dill. Finish with a tablespoon of crème fraiche. You can add the cooked carrot and chicken meat to the soup as well.

Ingredients (by the number of anti-cancer drug-like molecules) Carrot (12), Dill (12), Celery (12), Sweet bay (11), Parsley (8), Lemon (7), Black pepper (6), Parsnip (5), Onion (4), Allspice (4), Wheat (2)

Roast carrot & chicken skewers

WITH SATAY SAUCE A little twist on an Asian classic and this dish not only delicious but also nutritious.

“

We are delighted to see how the ﬁndings of the Hyperfoods research, which was powered by DreamLab, are helping to make science accessible to everyone and become part of their everyday lives. Catherine Russell, Head of Sustainable Business, Vodafone UK.

”

INGREDIENTS 300g Carrots

1 Clove Garlic

200g Chicken leg meat

5g Red chili

15g Oil

100g Peanut butter

10g Soy sauce

100g Coconut milk

30g Lime juice

10g Desiccated coconut

5g Lime zest

10g Peanuts

5g Ginger

5g Coriander

5g Turmeric

METHOD 1. Pre heat the oven to 180ºC. 2. Toast the peanuts and coconut separately in the oven until golden. Crush the peanuts and mix them with the coconut, then keep aside for topping. 3. Wash the carrots and wrap in aluminium foil and place in the oven for 30 minutes. 4. Mix the peanut butter with the soy sauce and lime juice. Add coconut milk until you reach desired consistency of the sauce. Add lime zest, ginger, garlic, red chilli and season with salt. 5. Cut the chicken leg meat into 2cm pieces. 6. Cut the carrot into 2cm slices. 7. Skewer the carrot and chicken leg meat together. Brush with oil and season with salt. 8. On a grill or frying pan with high heat, grill the skewers until the chicken is cooked. 9. Roll the cooked skewers in the peanut and coconut mix from step 2. 10. Serve garnished with coriander leaves and with the peanut sauce sauce (from step 4). Ingredients (by the number of anti-cancer drug-like molecules) Carrot (12), Coriander (9), Soy bean (soy sauce) (8), Lemon (lime) (7), Peanut (5), Garlic (5), Ginger (4), Turmeric (4), Chilli (4), Coconut milk (2)

Sauerkraut buckwheat

PASTA BAKE Fermented foods like sauerkraut have always been considered to have positive health beneﬁts and are a HYPERFOODS powerhouse. INGREDIENTS 400g Sauerkraut

5g Black pepper

150g Onion

20g Dried mushroom

150g Carrot

70g Butter

50g Celery

20g Breadcrumbs

3g Bay leaf

150g Buckwheat ﬂour

10g Caraway

150g Plain ﬂour

10g Parsley

150g Whole egg

1g Allspice METHOD 1. Soak the dried mushrooms in warm water and leave overnight. Strain them, reserve the liquid and chop. 2. Chop the onion, celery and carrots. Place them in a pot and sweat with 20g of butter. Add the chopped rehydrated mushroom and cook for a further two minutes. 3. Chop the sauerkraut and add to the pot with the vegetables. 4. Add caraway, allspice, black pepper and bay leaf to the pot. 5. Add the reserved mushroom water and cook over a low heat until the liquid has evaporated. 6. Make the pasta dough; mix the ﬂour with eggs and knead until smooth. Rest for 30 minutes, then roll thinly and cut small squares. Blanch in salted boiling water for 1 minute. 7. Preheat the oven to 160ºC 8. Mix the breadcrumbs with 50g of butter and keep aside. 9. Mix the cabbage with the blanched pasta. Put in a casserole and top with the butter and breadcrumb mix. 10. Bake for 45 minutes in the oven. 11. Serve hot, garnished with parsley.

Ingredients (by the number of anti-cancer drug-like molecules) Carrot (12), Celery (12), Sweet bay (11), Car-away (10), White cabbage (8), Parsley (8), Black pepper (6), Allspice (4), Buck¬wheat (4), Onion (4)

Kimchi &

KIMCHI PANCAKE Kimchi is a deeply rooted Korean staple that is considered essential to good health and wellbeing, it just so happens to be a major HYPERFOOD. INGREDIENTS 900g Savoy cabbage

100g Orange juice

200g Carrot

50g Lemon juice

100g Celery

10g Dill

50g Ginger

10g Fish sauce

50g Garlic

10g Sea salt

25g Gochujang For the pancake 150g Kimchi, ﬁnely chopped

1 Egg

75g Wheat ﬂour

20g Scallions (spring onion)

15g Cornstarch

10g Sesame

70g Cold water

METHOD 1. Wash and chop the cabbage. 2. Mix the sea salt with the cabbage, place in a pot or large bowl and press overnight. 3. Rinse the excess salt o the cabbage and place in a large mixing bowl. 4. Chop all the remaining vegetables and mix with cabbage. 5. Add all the remaining ingredients and mix well. 6. Put the kimchi mix into mason jars, packing it in as well as possible, keeping the vegetables submerged in the liquid. Ferment the kimchi at room temperature for four days to a week (this will depend on the temperature of the room). For the pancake 1. Mix the kimchi, water, ﬂour and starch. 2. Fry thin pancakes in a hot, oiled pan, ﬂipping it halfway through the cooking. 3. Top with roasted sesame seeds and chopped scallions. Ingredients (by the number of anti-cancer drug-like molecules) Carrot (12), Celery (12), Dill (12), Orange (10), Savoy cabbage (8), Soy bean (8), Lemon (7), Corn (6), Garlic (5), Ginger (4), Chilli (4), Onion (4), Wheat (2), Sesame (2)

Egyptian

BROAD BEANS ‘Ful medames’ as it is known in Egypt is a staple food that has long been associated with a range of health beneﬁts and now HYPERFOODS can be added to that list.

INGREDIENTS 250g Fava beans

5g Fennel seed

150g Carrot

5g Nigella seed

50g Celery

1 Bunch Parsley

150g Onion

5g Black pepper

1.5g Bay

10g Tarragon

5g Caraway

5g Allspice

5g Coriander seed

50g Olive oil

METHOD

2. Toast the spices in a dry pan, allow to cool, then grind in a pestle and mortar then keep aside. 3. Chop the carrot, celery and onion, then sweat in a pan with some olive oil. 4. Drain the beans and cook with fresh water, the cooked vegetables and bay leaf for 60-90 minutes, until very soft and most of the water is evaporated. 5. Add the butter, chopped parsley and chopped tarragon to the beans.

Kitchen Theory.

1. Soak the beans overnight in cold water.

6. Season with salt and serve with a pita bread. 7. For extra ﬂavour, put a knob of butter in the middle of the dish and place a hot coal over the butter. Cover the dish immediately for a couple of minutes. Your beans will now be extra ﬂavourful and smoky.

Ingredients (by the number of anti-cancer drug-like molecules) Carrot (12), Celery (12), Sweet bay (11), Caraway (10), Coriander (9), Fava beans (8), Fennel (8), Parsley (8), Olive oil (8), Black pepper (6), Tarragon (6), Onion (4), Allspice (4)

Spiced cranberry & orange

COCKTAIL

“

The Hyperfoods team demonstrate that diet is not just a lifestyle choice but should be viewed as a way of directly enhancing health and well-being, whilst minimising diseasespeciﬁc risk. With Hyperfoods the beauty is there is no compromise on aesthetics and taste - so these recipes will appeal to even the most of ardent of epicureans!”

Even alcoholic drinks can be given a HYPERFOODS make over, here’s one way to Reza Mirnezami, Consultant Colorectal Surgeon, Royal Free Hospital, London.

‘optimise’ your cocktail.

INGREDIENTS 50ml Cranberry juice

25ml Spiced syrup

50ml Bourbon For the spiced syrup (reduced sugar version): 10g Black Tea

2.5g Cardamom

10g Orange zest

2g Coriander seed

10g Lemon zest

2g All spice

10g Lime zest

2g Black pepper

10g Mandarin zest

2g Pink peppercorn

5g Star anise

5g Cinnamon stick

2g Fennel seed

200ml Water

1g Cloves

100g Sugar

METHOD 1. Prepare the syrup; toast the spices in a dry pan. 2. Bring the water and sugar to a boil, add the toasted spices, tea, lemon zest, and orange zest. Leave to infuse overnight, then strain. 3. Prepare the cocktail: ﬁll a mixing jug with ice. Add Cointreau, bourbon, syrup, and cranberry juice and mix with a spoon. Strain into a glass ﬁlled with ice. Garnish with orange skin.

Ingredients (by the number of anti-cancer drug-like molecules) Tea (17), Orange (10), Coriander seed (9), Fennel seed (8), Lemon (lime) (7), Cloves (7), Cranberry (6), Black pepper (6), Mandarin (5), Allspice (4), Anise (4), Cardamom (3), Cinnamon (3)

”

Turmeric spiced

HOT CHOCOLATE This HYPERFOODS take on a classic cocoa drink is warming and comforting as well as nutritious and delicious.

50g Dark chocolate

2g Pepper

5g Orange zest

0.5g Allspice

5g Mandarin zest

10g Ginger

5g Lemon zest

5g Turmeric

1.5g Bay leaf

5g Cinnamon

2.5g Anise

150g Milk

0.5g Cloves

HYPERFOODS

INGREDIENTS

1. Toast the spices in a dry pan and grind to a ďŹ ne powder. Add the ground spices to the milk and bring to simmer, then remove from the heat. 2. Add grated ginger and turmeric, together with citrus zest to the milk mixture and leave to infuse. Strain through a muslin cloth. 3. Bring the infused milk to boil and remove from heat. 4. Add the chocolate to the infused milk and wait for one minute, then mix with

Kitchen Theory.

METHOD

a whisk. 5. Top with frothed milk or cream.

Ingredients (by the number of anti-cancer drug-like molecules) Sweet bay (11), Orange (10), Caraway (10), Lemon (7), Cloves (7), Black pepper (6), Mandarin (5), Anise (4), Cocoa bean (4), Allspice (4), Ginger (4), Turmeric (4), Cinnamon (3)

Carrot & parsnip

CAKE Classic desserts like carrot cake are a great example of dishes that have HYPERFOODS in abundance. INGREDIENTS 100g Carrots

20g Ginger

80g Parsnips

10g Turmeric

200g Flour self-raising

5g Cinnamon

3 Medium eggs

2g All spice

175g Butter

2g Black pepper

20g Crystalized ginger

5g Cardamom

175g Muscovado sugar

150g Cream cheese

10g Orange zest

50g Butter

10g Mandarin zest

100g Icing sugar

10g Lemon zest

20g Walnuts

2g Baking soda METHOD 1. Preheat the oven to 170ºC. 2. Grease a 20cm x 10cm baking tin. 3. Cream the butter with the sugar using a whisk. 4. Add eggs to the sugar and butter mixture one by one, until the mixture is well whipped. 5. Add orange zest to the mixture above. 6. Sift the ﬂour. 7. Fold in the sifted ﬂour with baking powder and baking soda. Add the ground spices and grated vegetables, ginger, turmeric and the remaining citrus zests. 8. Bake for 45-55 minutes (or until a toothpick comes out clean from the centre). 9. Prepare the frosting: mix the cream cheese and butter with icing sugar. Ice the cake, then top with crystallized ginger and walnuts.

Ingredients (by the number of anti-cancer drug-like molecules) Carrot (12), Orange (10), Lemon (7), Black pepper (6), Parsnip (5), Mandarin (5), Turmeric (4), Allspice (4), Walnuts (4), Ginger (4), Cinnamon (3), Cardamom (3), Wheat (2)

Tea and citrus

SEMIFREDDO Of all the ingredients used in this book, tea has the largest numbers of cancer beating molecules, making it a HYPERFOODS favourite.

10g Black tea

25g Walnuts

10g Orange zest

25g Dark chocolate

10g Lemon zest

50g Sugar

10g Lime zest

300ml Whipping cream

10g Mandarin orange zest

2 Medium eggs

1g Cloves

HYPERFOODS

INGREDIENTS

METHOD 1. Bring all the cream to a simmer. overnight. 3. Pass the cream through a ďŹ ne sieve. Reserve the fridge for use in step 7. 4. In a small pan, bring the sugar and water to a boil. 5. Meanwhile, in a stand mixer, start whipping the whole eggs and the egg yolks on a medium speed. 6. Once the sugar and water mixture reaches 120ÂşC, pour it in a steady stream

Kitchen Theory.

2. Add the tea, citrus zest and cloves and leave the mixture to cool in the fridge

on the side of the mixing bowl as it continues whipping, gradually reducing the speed as the mixture cools. 7. Whip the cream and fold it into the egg mixture above. 8. Pour the mixture into a mould lined with parchment, or a silicone mould. Freeze overnight. 9. Unmould the semifreddo about 5-10 minutes before serving. 10. Garnish with dark chocolate shavings, walnuts and more citrus zest.

Ingredients (by the number of anti-cancer drug-like molecules) Tea (17), Orange (10), Cloves (7), Lemon (lime) (7), Mandarin (5), Walnuts (4), Chocolate (4)

Thank you to all our team of collaborators in the HYPERFOODS project Dr Kirill Veselkov, Assistant Professor of Cancer Informatics and Computational Medicine, Imperial College London, UK and Yale School of Public Health, USA Chef Jozef Youssef, Chef Patron and Founder of Kitchen Theory Professor Michael Bronstein, Chair of Machine Learning and Pattern Recognition, Imperial College London, UK and Head of Graph Learning Research, Twitter, USA Dr Ivan Laponogov, Research Fellow of Translational Bioinformatics, Imperial College London, UK Professor George Hanna, Head of Department of Surgery and Cancer, Imperial College London, UK Dr Reza Mirnezami, Consultant of Gastrointestinal Surgery, Royal Free Hospital, London, UK Dr Dennis Veselkov, Research Fellow of Translational Bioinformatics, Imperial College London, UK Ms Gabriella Sbordone, Project Advisor of Public Health and Law, Imperial College London, UK Ms Guadalupe Gonzalez, Research Postgraduate of Geometric Machine Learning, Imperial College London, UK Dr Alexander Aksenov, Research Fellow of Metabolomics and Mass Spectrometry, University of California San Diego, USA Professor Pieter Dorrestein, Director, Collaborative Mass Spectrometry Innovation Center and Metabolomics Medicine, University of California San Diego, USA Dr Georgia Charkoftaki, Associate Research Scientist in Clinical Metabolomics, Department of Environmental Health Sciences, Yale School of Public Health, USA Professor Vasilis Vasiliou, Chair of the Department of Environmental Health Sciences, Yale School of Public Health, USA A special thanks to the Vodafone Foundation DreamLab Team for their continious enthusiasm and support: Helen Lamprell, Catherine Russell, Sabira Rouf, Andrew Dunnett , Mariann Eder, Jonathan Frank and Alyssa Lane A special thanks to the Kitchen Theory team for the production of the HYPERFOODS Cookbook Jakub Radzikowski, Lulu Razzaq, Gauron Simmonds, Giampiero Paglione and Arume Korujo A special thanks to Studio William for providing the tableware for the photoshoot.