Foods that you'll see on your plate in 2015!
As the new year approaches, I've taken a look at what we ate this year, and what I can see will be trending in the next. Especially as we open our arms to new foods that we've been told are healthy or trendy in our attempt to "undo" the 'damage' from Christmas and New Years. Get ready for an interesting year of food as we head further towards more 'real' wholefoods, and new approaches to our health via diet.
Matcha green tea
Matcha tea is the dried leaves of green tea ground into a powder. Before the leaves hit the ground however, they are shaded for 30 days to increase their chlorophyll production. That means that when you drink Matcha, you are literally drinking the tea leaves and all the healthy chlorophyll contained in it. Compared to regular green tea, matcha contains three times as much EGCG catechins, and approximately 137 times the amount in China Green Tips green tea. Catechins in green tea are known to have many beneficial health properties. EGCG functions as a powerful antioxidant, preventing oxidative damage in healthy cells, but also shows benefits as a cancer cell growth inhibitor and anti-tumor agent. Expect matcha to appear in more raw food treats, cakes, breads, ice cream and other baked goods if you haven't seen them already.
Perhaps its the paleo influence continuing, or our growing appreciation for nose-to-tail dining regardless. Beef bone marrow is the fatty and gelatinous matter inside large beef bones. The marrow becomes soft when roasted, and you can spread it on toast, use it in sauces or use it as a garnish. Beef bone marrow is high in certain nutrients, but it is also high in fat. A 15g serving of beef bone marrow contains very little in the way of vitamins and minerals. This serving size of beef bone marrow contains 6.31 milligrams of calcium, which is around 1 percent of your daily requirement.
The creepy crawlies that raid our pantries, run our backyard, and if you're in Australia, end up in your bedrooms, are coming to a plate near you. Bugs are a highly sustainable, cheap source of protein. Think cricket flour paleo protein bars, cookies, jerky, and god knows what else. Though you won't find me eating them any time soon, unless I can clear the mental block of Jiminy.
Ethiopian in origin, teff is going to be the next buckwheat. Think teff pancakes, breads, crepes, and salads. This tiny grain (about the size of a poppy seed) is gluten free, cooks quickly and knocks many plants out of the water for its impressive calcium content (123mg per cup).
A mix between kale and a Brussels sprout. These cute and fancy looking veggies will be adorning your plates next year! Roast them up, toss the leaves into a salad, or eat them roasted straight up as a side. They pack in 120% of your daily vitamin K and 40% of vitamin C per 85 grams, about 1½ cups.
As more of us search for an alternative to regular white potato - more interesting root vegetables are making an appearance on our plates. Next year - you'll see plantains. A major food staple in West and Central Africa (Cameroon & DR Congo), Central America, the Caribbean Islands and northern, coastal parts of South America (Colombia, Venezuela, etc. They look like a green banana, but contain more starch and less sugar than regular dessert bananas. They are always cooked or fried when eaten green. Ripe plantain can be eaten raw, but most are typically deep fried in coconut oil and served with curry and rice, they are a sweet, gooey, crispy addition similar to cassava but sweeter. A 2010 study found that the soluble fibre in plantains may help in the treatment of Crohn's disease. As well as being high in total fibre, potassium, vitamin C, and vitamin A.
A type of hot sauce or chilli sauce made from a paste of chilli, distilled vinegar, garlic, sugar, and salt. Frequently used as a dipping sauce, particularly for seafood, a condiment, topping, sauce or added to soups, eggs and burgers. The sauce is hot and tangy with just a hint of sweetness. With origins in Asia, this sauce has migrated across the globe and is now a beloved staple in many households and restaurants. With our ever growing love affair of Southern American foods, you can expect this sauce to be popping up all over Australia.
As we continue to seek medicinal properties from food, and escape the traditional western medicine route - we will open up our minds and our plates to some more interesting ideas. Charcoal has been used for centuries in Asian cultures as a detoxifying agent. Charcoal tablets are swallowed to assist with diarrhoea, reduce gas, and trap chemicals from being absorbed in the body. Now there's a rise in charcoal from bamboo being added to foods. Increasingly popular in Asian countries, it's only a matter of time before it hits our shores. You can already find it in some juices here.
So there you have it! The TBD list of foods predicted to hit your plates in the new year. What do you think? Would you try them? Have you already?