Kale is a hot commodity one minute, and the next minute it’s all about seaweed. Remaining current with what foods happen to be on everybody’s lips can be hard, but have no fear. We asked chef, consultant, and speaker Ilia Regini of Healthy Nourished Body LLC to contribute to a list of what foods to look out for in the big one-seven.
Cauliflower as crust
This cruciferous vegetable finally got some love in 2016, but this year the adoration may reach fever pitch. “Cauliflower pizza is the latest gluten-free trend for pizza lovers,” says Regini. “The crust is prepared with steamed cauliflower along with egg and cheese.” Regini notes that cauliflower contains folate as well as vitamins C and K.
You may have known about coconut water for a while, but now a whole new generation of luxury, plant-derived waters are on the rise. Birch water, maple water and bamboo water have all been popping up in local markets and receiving some major attention. These waters can contain antioxidants, manganese, electrolytes, silica and a range of other healthful properties.
Amaranth and teff
Ancient grains are set to take center stage in the new year. “Amaranth is a light-colored tiny grain that was cultivated by the Aztecs and is a good source of protein and B vitamins. t is rich in calcium, magnesium and potassium,” says Regini. “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.” She adds that the two grains can be combined or used separately.
On Whole Foods’ own list of 2017 food trends stood a familiar friend: coconut. Only now people are using the tropical fruit to make both sugar and flour, which is already used as a gluten-free alternative in various baked goods, chips and desserts.
Vegetables as main course
Restaurants across the country have been embracing their greens. Regini says that root vegetables in particular are going to be the next big thing in 2017. She recommends looking out for rutabagas, turnips, parsnips, beets, carrots, sweet potatoes, winter squash and Jerusalem artichokes.