Three Food Trends for 2015 Print

Global CalgaryThis year the culinary trend for food focuses on environmental sustainability, local sourcing, healthful meals, nutrition and natural ingredients/minimally processed food.  Here are three food trends you can expect to see in restaurants, coffee shops, health food stores and grocery stores:

1.  Strange Looking Root Veggies

Food Trends Dec 15-3Celery root, parsnips, beets, turnip, heirloom carrots (such as purple and yellow) and kohlrabi are just a few of the root veggies to add to your menu. Root veggies are loaded with good nutrition since they grow underground and absorb plenty of nutrients from the soil.  They are rich in antioxidants, vitamin C, Vitamin A, B-vitamins and iron and are immune system boosting and cancer preventative.

Enjoy root veggies in a wide range of ways:

Raw:  Add grated raw carrots or grated raw beets to a salad.  Enjoy kohlrabi sticks with hummus or creamy dip.

Roasted/Grilled: Peel root veggies and slice into bite-sized pieces or thin sticks.  Toss with olive oil and salt and pepper and roast in the oven.  Roasting brings out the natural sweetness in vegetables and my favorite way to enjoy these foods.

Steamed:  Peel root veggies and steam.  Toss with a small amount of butter and salt and pepper or puree into a soup or mash as a mashed side dish.

2.  Fermented Foods & Kombucha

Food Trends Dec 15-1Fermented foods have always been traditionally popular for their bold and delicious flavor profiles (grapes are fermented to make wine, milk for yogurt/kefir, cabbage for sauerkraut, and vegetables for kimchi). Now fermented foods have made it into the nutrition spotlight.

There is research to support that fermented foods offer probiotic benefits which help our overall digestive health because they may positively influence the friendly bacteria in our gut. Fermented foods may make it easier to digest some foods. More research needs to be done to see if these foods can help those with irritable bowel syndrome (IBS) and other digestive issues.

In the meantime, if you enjoy yogurt, sauerkraut, kimchi and other fermented foods, you may see more of these on restaurant menus. Watch also for a few new types of savory yogurts such as beet, tomato and butternut squash flavors emerging as trends.

Try kombucha tea which is a fermented beverage that is made from tea, a small amount of sugar, bacteria and yeast.

3.  Tea & Matcha

Food Trends Dec 15-2The Tea Association of the US says tea is the most widely consumed beverage in the world next to water.  Tea is emerging hotter than ever. Find it served hot, cold and infused into foods, cocktails and desserts.

The nutrition benefits of tea are widespread. Tea contains healthy components such as flavonoids which can be good for protecting our cardiovascular health and prevention of heart attacks, stroke and cancer.

Both green tea and black tea come from the same plant (Camellia sinensis) and contain similar amounts of antioxidants and minerals. While you may worry that tea contains too much caffeine, it is cup-for-cup, often half that of coffee.

Outside of brewing hot tea, consider a tea latte such as a London Fog, Chai tea or Vanilla Rooibos latte. Leave a large pitcher of brewed iced tea in the fridge (my favorite is pomegranate green tea served on ice). Try making a smoothie with chilled brewed tea, frozen berries, banana and yogurt.

Try a cup of matcha green tea which is a fine green tea powder with a strong earthy flavor with a frothy texture.  Since matcha green tea is made from grinding the whole tea leaf  it is more potent in flavor and antioxidants than regular green tea.  If you don’t like matcha as a tea you can add the powder to smoothies or steamed milk to make a matcha green tea latte.

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Food Trends Dec 15-4

 

 

 

 

 

 

 

 

 

About Andrea Holwegner

CEO, Registered Dietitian, Counseling Practice Director & Professional Speaker

Andrea the «Chocoholic Nutritionist» is founder and CEO of Health Stand Nutrition Consulting Inc. since 2000. She is an online nutrition course creator, professional speaker and regular guest in the media. Andrea is the recipient of an award by the Dietitians of Canada: The Speaking of Food & Healthy Living Award for Excellence in Consumer Education....Read more

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"I am a psychologist in private practice and it is very important to me that my clients have the best care with other health care professionals. For that reason Health Stand Nutrition is my only source for exceptional Dietitians. Andrea and her team provide highly knowledgeable, compassionate, and real world support to my clients who require assistance with food lifestyle. I trust my clients to them and you would be in excellent hands making them part of your health care team."
Adele Fox, Psychologist
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Rhonda Jenkins, Nutrition Counseling Client
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Peter Whitehead, Nutrition Counseling Client
“I didn’t realize how strong my “diet mentality” was, and all the rules I had in my head about food. I was in a cycle of reward/punish/binge/cringe. I booked with your business very reluctantly, on the repeated advice of my doctor, to get my slowly rising cholesterol levels in check. I thought I knew everything about food, and my behaviour with food, but I was definitely re-schooled. My weight is creeping down, I feel good about my diet, exercise, body image, and lifestyle.”
Amy Floyd, Nutrition Counseling Client
“Thanks Andrea for an amazing presentation, I have heard all positive remarks from attendees and the evaluations show the same sentiment. It is really gratifying when a speaker does their “homework” and weaves in our profession’s day to day challenges within their content, you did an awesome job of this! You truly took the “die” out of Dietician! Your information on healthy eating and simplifying how we can work towards this as we are all so busy really hit the mark. Andrea connects very well with her audience; she is energetic, funny, and very approachable.”
Carole Ann LaGrange, Transfusion Medicine Safety Officer

Event Planner for Laboratory Diagnostic Imaging Annual Event

I am a family physician who sees patients with a myriad of eating concerns – from wanting to know how to plan healthy meals for active families, to weight loss, to eating disorders, and so on. I cannot recommend the Health Stand team highly enough. I have worked with (and been to!) other Dieticians in the past and too often find that they just ask for food logs and make suggestions that are easily obtained online or in books. The Dieticians at Health Stand offer much more than just telling clients what they “should be eating.” In contrast, the team really does more of a counselling practice, and they work hard to help their clients learn more about why their eating habits may be off track and not optimal for them, as well as helping people to effect change at a deep level that, most importantly, is sustainable for lifetime health.”
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Nutrition Counseling Client & Referring Physician

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Gillian Gray, Pursuit of Healthiness Online Course Participant
“As a construction company, we select speakers who can relate to our industry and its employees. Andrea’s message was delivered with humor and empathy. She makes people feel as though they can make changes without leaving behind every favorite food. Andrea focused her presentation on healthy eating as a way to keep energy high throughout the day. This message and the way it was delivered resonated with our predominantly male, blue collar culture. I would highly recommend Andrea as a speaker for groups such as ours. She will get your message across without alienating anyone in your audience – which is a huge hurdle when trying to introduce a wellness program in the workplace!”
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Fisher Construction Group, Burlington, WA

I found my Dietitian warm, funny, and skilled at teaching nutrition concepts without the overwhelm. The general approach of each session was to mix science with emotion, which was exceedingly effective in helping me shift my perspective on food from one of anxiety to one of joy and curiosity.”
Erin Kronstedt, Nutrition Counseling Client
“Excellent presentation! What a refreshing change to have a speaker inspire rather than “lecture” about nutrition. Your captivating stories, tips and overall approach to healthy eating uplifts and puts people at ease. It was great to hear we don’t need to strive to be perfect eaters, and that small changes really can make a difference in how we feel and in our health. Thanks to Andrea, we have solutions to our everyday nutrition challenges that can actually work in real life!”
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ARC Resources Ltd.

“Had I not joined this course I would have struggled with no focus, low energy, and mindless eating. Andrea is an excellent teacher and motivator. This is not just a course, it is a nutrition club with mentorship, support, and connections with other people with similar situations.”
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