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28
JAN

8 Food Trends of 2015

Filed Under: Announcements & News,Environment,Nutrition at 10:38 am | By: Jessica Justh, Senior Editor
foodtrendsMove over quinoa and bye bye kale.

Each new year brings new food trends in the nutrition world.  Whether it be advances in technology and the discovery of new culinary techniques or the revival of popular, healing foods from the past, what’s old is new and what’s new is, well…really interesting. That’s the wonderful thing about food — it’s completely a matter of taste, and there’s no shortage of trends to explore.

Sip on This: In major metropolitan areas people are trading in their Starbucks for coffee cups of bone broth. This nutritiously packed food contains a plethora of vitamins and minerals that can help with everything from joint pain to cellulite. Its soothing, warming – not to mention healing – qualities make bone broth the perfect comfort food this winter.

Get Smart, Be “Bulletproof”: By adding grass-fed butter and coconut oil or MCT oil to your coffee it becomes Bulletproof Coffee. This combo of ingredients is said to trigger weight loss, decrease brain fog and boost cognitive function.

Insect Invasion – Cricket Flour. Yes you read correctlyIt’s popping up in everything from protein bars to baked goods and is being promoted as the most sustainable protein on the planet. Edible insects provide protein, fats and essential amino acids without consuming as many resources or emitting anywhere near the level of greenhouse gases that are associated with the production of animal proteins.

Savory Yogurt – The Stone Barns at Blue Hill in Tarrytown, New York is known as a farm to table mecca amongst the region’s foodie locavores. Recently, they have branched out to add veggies such as beets and squash to their yogurts to rave reviews and predictably delicious results. It shouldn’t be long before other eateries hop on the bandwagon.

Millet, The New Grain – This gluten-free grain has been a staple in Eastern Europe and Asian for thousands of years.  It’s delicious, mildly sweet and fluffy when cooked. We recommend toasting millet prior to cooking to bring out its earthy flavor.

A New Superfood: Sometimes referred to as the “Queen of Superfruits”,  baobab originated in Africa and is loaded with vitamins, fiber and twice the antioxidants of acai fruit. Eat it raw or sprinkle in some baobab power to supercharge your smoothies.

The Future of Food – Molecular gastronomy has been around for a while now, but new techniques are being used to create sustainable foods utilizing plants as an alternative to animal-based foods.

Crazy for Cruciferous: Sometimes genetically modifying vegetable can be good thing, like when it results in an amazing hybrid species such as kalettes. This sweet and nutty union of brussel sprouts and kale burst onto the scene in the Fall of 2014 and is sure to be a new, featured player on the foodie scene in the new year.

 




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