Since I am in the healthy end of the food business, my job is to keep abreast of the healthy food trends and here are my predictions for 2017.
More and more people are discovering the benefits of avocado with its rich source of monounsaturated fats, vitamins, minerals, potassium and copper. It is being consumed by spreading it on toast, not just any old toast, but a sprouted grain style bread such as Ezekial or Manna. A little olive oil is drizzled over the top with a pinch of sea salt and black pepper. It makes a nice savory breakfast option.
Root vegetables are making a nice comeback and can be found as accompaniments to a protein meal in place of pasta or rice. Since flour based products break down into sugar, many individuals are steering clear or them. The root vegetables of choice are rutabagas, turnips, parnsips, beets, carrots, sweet potatoes, butternut squash including winter squash and Jerusalem artichokes. They are good sources of vitamins A + C, potassium and magnesium as well as dietary fiber.
Another breakfast food that is replacing the health food granola trend, is porridge prepared with ancient gluten free grains such as amaranth and teff. Amaranth is a light colored tiny grain that was cultivated by the Aztecs and is a good source of protein and B vitamins. It is rich in calcium, magnesium and potassium. Teff, on the other hand, is also a tiny grain, brown in color, that originated in Ethiopia. Like amaranth, it is a rich source of protein, vitamins and minerals. The two grains can be combined or used separately.
Since the advent of the spiralizer, so called “zucchini spaghetti” also known as zoodles, are being cranked out to replace the flour based ones. They are consumed raw in a salad or sautéed with a light tomato or mushroom sauce with vegetable or ground meat “meatballs.” They are a good source of vitamin A, potassium and manganese.
Spaghetti squash has also made a nice resurgence. It is that yellow, hard skinned squash that resembles a football. It is used to replace the flour based spaghetti. It is best roasted in a 425 degree oven sliced in half lengthwise with seeds removed for about 25-30 minutes or until squash is fork tender.
Finally, for those of you who love pizza but cannot eat the wheat floured crust, it is cauliflower to the rescue! Cauliflower pizza is the latest gluten free trend for pizza lovers! The crust is prepared with steamed cauliflower along with egg and cheese. This cruciferous vegetable supplies good amounts of vitamins C + K along with folate.
So, there you have it! Start off the new year right by experimenting with one or all of these foods!
Ilia Regini is a certified healing through food specialist/health supportive chef/culinary instructor/writer/blogger and speaker. Healthy Nourished Body offers chef service, cooking lessons, healthy kitchen makeovers and customized menu planning for healing through food dietary protocols. www.healthynourishedbody.com www.facebook.com/wellnourishedbody63 e:[email protected]
