In January, we all somehow automatically jump into the renewal mode and decide to dump impractical, unhealthy diet and food trends that are so 2016. Weight watchers revamp your iconic eating schedule and embracing bizarre, real,super-food additions to take the year by storm. Here are the diet and food fads to keep you fit as a fiddle. Folks, these are a few food trends worth keeping and to keep your eye on in this year, go tease you palate!
We recommend a few quick trends that you can embrace without batting an eyelid for a healthier you.
Nut Butters: While peanut butter has been consumed all across the globe as a tasty and nutritious spread and loved by young and old alike for the longest time. The benefit of nut butters are spreading like wildfire, so give a big yes nod to almond butter, cashew butter, sunflower seeds butter this year. You are surely to get results from these protein rich butters in the long run.
Matcha: The powdered green tea rich in antioxidants like catechin polyphenols, is a great morning pick-me-up alternative to the sugar-laden juices, coffee or other variety of teas in your kitchen.
Kelp/Seaweed: One of the healthiest and in demand new dish which is sure to be added to every other menu and gourmet food. The slimy underwater leaves and weeds like nori, kelp, green algae, spirulina and sea lettuce are loaded with protein, minerals, calcium and vitamins. Your skin is going to thank you for the rest of your life, welcome a radiant you!
Bone Broth: Yes, this is predicted to take on the world of healthy cooking by storm, supposedly the new juice cleanse for your body. With much needed nutrients, gut healing qualities you can be assured good health. Go add it to your home cooked meals with whole, fresh ingredients.
No artificial sweeteners: Minimise your old fashioned refined sugar and table salt intake. Pick up natural sweeteners like the ones derived from fruits, use stevia instead of sweeteners while cooking or baking. Also hail the agave syrup or agave nectar because its diabetic friendly. While you are at it look out for barley, coconut, brown rice, apple and date syrups.
Nooch: fortified with vitamins is nutritional yeast, a healthy protein and derived from sugarcane and beet molasses. Go slather it as a sauce on salads, pasta, nachos, snacks or popcorn. Kids we see you eyeing this!
Watermelon seeds: Move over pumpkin, chia, flax seeds we have watermelon seeds to look upto! Add the nutritional punch to your salads, curries, yoghurt and fruits.
Clinical Nutritionist – Abhilasha Bagaria, Skulpt gives us a whole new definition of eating in the new year. She gives us a plethora of food trends to follow this season and beyond. ‘ This year brings with it an exciting array of new and varied food trends. Behold the following food predictions of 2017 which will dictate what one will be buying, cooking and eating round the year.
NEW GRAINS: Quinoa has some competition! Ancient grains like amaranth, millet, kamut, sorghum and spelt, are amongst a few which are being experimented with. Whole-grain flour made from ancient grains is being used in baking to make breads to desserts. They’re also being used as bases for savoury meals. Ancient grains vary in their nutritional value, but all are minimally-processed whole grains. They are all generally good sources of protein, fibre, B-vitamins and iron. Most are gluten-free, but spelt and kamut are varieties of gluten-containing wheat.
JACKFRUIT AND OTHER PLANT BASED PROTEIN: The trend in 2017 rapidly moves to a more vegetarian or vegan based diet. Soy and pulses make up many of the new “meats”, but jackfruit is the newest trend in vegan protein diets. Jackfruit really needs to be combined with a sauce or marinade to give it any flavour and the texture is like that of pulled chicken or pork. Vegan protein powders made from pea protein, chia and hemp protein will continue to be launched to be used in smoothies, baking, “proats” (protein-rich oatmeal) and more. Beans and lentils are now being used to make pasta that’s higher in protein and fibre than wheat-based varieties. Legumes are going to dominate the snacking market in the New Year with more roasted chickpea in enticing flavours from barbecue to Thai coconut. New on the scene are roasted broad beans that are high in fibre and offer seven grams of protein for only 100 calories.
SAVOURY SNACK BARS: An emerging trend is that consumers engaged in sports and fitness activities are starting to shy away from sweet flavours and are increasingly being drawn to savoury snacks. Savoury bars also provide flavour options for different times of the day, reflecting the fact that consumers often look to sweet flavours earlier in the day and savoury flavours later in the day. The shift toward savoury nutritional bars has increased the popularity of bars that offer meat as a protein source. One can expect to find more and more nutritional bars using vegetables as their protein source. Nutritional bars now on the market include carrots, sweet potatoes, kale, broccoli, spinach, quinoa, cauliflower, lentils, bell pepper and basil.
GOLDEN LATTE AND OTHER SMOOTHIES: Turmeric latte or “Golden latte” is the absolute favourite night time drink other than hot tea. This drink is not only completely comforting, relaxing, and soothing at night, but it’s also extremely nutritious. Turmeric contains loads of nutrients, especially antioxidants and anti-inflammatory compounds. Turmeric has a warm, slightly spicy, bold, and earthy flavour, which makes it the queen spice for 2017. Other ingredients in the limelight include coconut, seeds, matcha green tea, dragon fruit, elderflower etc.
SEAWEED AND SEA VEGETABLES: Kale is taking a backseat in the presence of a new favourite green – seaweed. Not only is seaweed incredibly low in calories, it’s also rich in nutrients that it absorbs from the sea, including calcium and iron. Seaweed also brings a rich umami flavor to dishes. Seaweed like Kombu and Spirulina, a blue – green algae, take over as the natural go-to for making foods green.
“UGLY” VEGETABLES AND FRUITS: Ugly produce is that which isn’t pretty (think, deformed apples and bent carrots). These fruits and veggies often go straight to the dumpster, which is a huge part of the growing food waste problem. But in 2017, these fruits and vegetables will make a prominent presence in markets.
ZERO WASTE: With approximately 40% of food going to waste, restaurants, and innovative food companies will increasingly serve up delicious food options using the whole fruit and vegetable—from seeds to rinds.
BOWL MEALS: Bowls are good-looking, pack in lots of different types of healthy foods (protein, grains, vegetables, fruits, nuts, seeds, etc.), can be eaten at different times of the day, and are perfect for desk side dining. “Warm bowls,” which are also described as “healthy comfort food” and consist of a range of items including roasted sweet potatoes, roasted tofu, portobello mushrooms, hot chickpeas and wild rice. Perhaps in a few months, sorghum and seaweed may also make an appearance in these.
PICKLES AND FERMENTS: Kimchi, kombucha and Yucatan pickles are gut-friendly foods which are thought to help with irritable bowel syndrome, bloating, fertility, immunity, low energy and libido.
SEEDS, SEEDS AND SEEDS!: All seeds (sesame, chia, watermelon, flax) are high in phytonutrients, which have antioxidant properties. Snacking on these high proteins, nutrient rich seeds can help boost immunity and promote satiety, keeping you fuller, longer.
COCONUT ALL THE WAY: Coconut, which is a fruit, a nut, and a seed all in one, will be used to make sugar, oil, flour etc, and its white flesh will be more commonly found in flours, tortillas, chips, ice creams, butters, and more.’