Nutrition trends come and go and this year is no different. Gone is the craze of demonising all fat, replaced with a more positive approach to whole foods and a balanced, plant based diet. Getting back to basics at it’s finest. Think nuts, avocado and grass-fed dairy products.
Ancient grains are a hot topic at the moment. Have a look at our delicious Rustic Tomato and Ancient Grains Soup for a better idea. Some you may not have heard of include amaranth, millet, buckwheat, spelt and wheat berries. A good source of dietary fibre, you can use them in soups, salads and as an alternative to wheat.
Super foods are still on the scene, but this time in the form of nut and seeds. Sunflower, pumpkin (pepita), chia and flaxseed are all becoming increasingly popular. Perhaps try a few different combinations at your next acai bowl party. Say goodbye to your Tupperware and Intimo soirees. Another interesting one to keep your eye on is turmeric. Turmeric is available fresh or in dried form as a powder. Usually used for adding colour to curries, fresh turmeric is now being hailed as a powerful anti-inflammatory. You’ll see it popping up a lot in fresh juices and teas.
Cauliflower is the new kale in all forms: cauliflower mash, cauliflower pizza, cauliflower rice. This versatile vegetable is being used as a substitute in all sorts of dishes. Appealing to those trying to cut down on their carbohydrate intake or simply for those looking to try something new. All you need is a food processor and a bit of imagination.
Food producers are also paying a lot more attention to ethical production methods and provenance. As consumers are becoming increasingly aware of the often hidden side to food production and wanting to know where our food comes from, demand is increasing for ethical and animal welfare and better food labelling. Look out for producers who go the extra mile with free-range and hormone-free meats , free-range eggs and offer locally produced food.
Finally, fermented foods are making a comeback. Fermentation has been an age-old practice of preserving foods for hundreds of years, but 2015 appears to be prime time. Fermented foods can come in all sorts of forms, from Korean pickled cabbage called Kimchi, brewed Kombucha tea, and fermented milk based drink kefir, there is bound to be one you will come across.Touted to have a number of benefits from increasing our good gut bacteria to maintaining our immune system, fermented foods are sure to be main stage in 2015.