Happy New Year! It’s time for my annual post on food trends about which I’m happy. In the 20 years that I’ve made nutrition my life, I’ve seen many food trends come and go. Some are fantastic. Some make me cringe. Before I share the 2016 food trends that I’m super happy about, I want to set some context. The most important way to be healthy is to eat a variety of foods. There is no one perfect food that you have to eat to be healthy. And, on the flip side, too much of anything can have negative health consequences. The reason that I share these food trends is to inspire you to expand your eating repertoire, not to recommend that you focus on only one or two foods. My hope is that you’ll try a new food or re-visit something that you haven’t had in a long time.
Not sure how to prepare/ eat them? Keep an eye on this newsletter – I’ll be sharing recipes throughout the year. Enjoy!
Pomegranate:
This fruit is a favourite in many parts of the world, including the Middle East. Some people even say that the fateful apple written about in the bible with Adam and Eve was actually a pomegranate. The first blush of pomegranate’s popularity here in Canada was decades ago with the launch (and heavy marketing) of POM juice. I started noticing grocery stores carrying nice looking whole fruits several years ago. This fruit has a ton of antioxidants. And, is in season this time of year, when our local fare can be lackluster. At Christmas I bought one and used it in a fun recipe that I prepared with my 6 year old niece. She had never seen a pomegranate before. She was fascinated to see what was inside when I cut it open. And, was excited to try some of the “sweet and sour fruit that exploded in your mouth”. Even better – she loved it! I’ve made a pomegranate eater out of my niece, now are you willing to try it?
Pistachios:
I admit that I had almost forgotten about this little nut until I was in Ventura, California two years ago and saw a delicious-looking smoothie on the menu in a vegetarian restaurant. Always one to try new things, I ordered the smoothie and absolutely loved it. Apparently I’m not the only one falling back in love with this unsung nut. I’m seeing it in foodie magazines and on restaurant menus closer to home. It’s time to expand your nut eating beyond almonds and peanut butter and branch out into this delicious little green gem. Unlike the old pistachios of the past, you can now find them raw and unsalted – sometimes even shelled!
Lentils:
They’re packed with low-glycemic index carbs, vegan protein, fibre and many vitamins and nutrients. They’re dirt-cheap, can be stored almost forever, and are grown in Canada. Lentils have everything going for them. So why don’t people eat more of them? Hopefully this is the year to change that. 2016 is officially the year of the lentil. Check out www.lentils.ca for recipes (and more info).
Quick Pickles:
Quick pickles are everywhere these days. Enjoy all the sharp tang and amazing crunch of pickles, without the labour of canning. What makes pickles “quick” is that you just cover them in your pickling liquid for 1-48 hours. And, they need to be refrigerated. Bored of your usual veggie recipes? Give quick pickles a try.
Fermented Foods:
If you hadn’t noticed this trend that I think you must have been living under a rock. Even up in Watson Lake last winter I was finding fermented foods in the grocery store. What I’m loving is that the variety of fermented foods is expanding. There’s now a large section of kefir in most stores. And in addition to the many brands of bottled kombucha, I’m seeing kombucha available on tap. While most store-bought sauerkraut is pickled – not fermented, I’m now starting to see fermented sauerkraut in specialty and health food stores. And kimchi can be found almost everywhere now. If you haven’t yet jumped on-board this trend, now is the time to get on the band wagon. Your gut will thank you.
Little Fish:
Little fish, such as sardines, mackerel, and herring are super high in healthy omega-3 oils. Many of them are a sustainable catch (especially local ones). And, being lower on the food chain, they don’t accumulate as many toxins as old, large fish such as tuna. Yet, they’ve been the butt of jokes since I can remember (anchovy joke anyone?). Like many white, suburban kids raised in the suburbs in the 70’s-80’s, I too turned my nose up at them. But, I changed my mind a decade ago when sardines, caught that morning and cooked in an outdoor wood-burning oven, were served to me in a tiny, traditional fishing village in Portugal. They were delicious! I now use anchovies as the background flavour in soups and pasta sauce. I have a delicious sardine dip for parties and enjoy little fish on toast. When was the last time that you tried a new fish? This year give little ones a try.
Kristen Yarker, MSc, RD helps moms and dads support your picky kids to get good nutrition today…and instill a life-long love of healthy eating. After 7 years of moms asking for help with their eating too, Kristen created 40 Days to a Healthier, Happier You women’s weight loss program. Find out more at www.KristenYarker.com
