Health food trends for 2015

We have predicted the 2015 food trends; now here is the health food trend forecast.

1. Pickled and fermented vegetables

Boost your gut flora, immune system and overall health with enzymes and probiotics that are formed during the process of fermentation. Remember the differences between ‘pickled’ and ‘fermented’ when scouting out this trend or trying it for yourself.

Dust off your old mason jars and try your hand at sauerkraut or a simple aubergine and ginger pickle.

2. Whole milk and real butter

We’ve seen a lot of milk alternatives – almond milk, rice milk, coconut milk; and it feels like years since we were obsessed with fat-free and low-fat, but finally; real, whole, full-cream milk is making a comeback.

When the cream is removed from milk to make it low-fat; it naturally becomes higher in carbohydrates. The fat in milk is necessary for the nutrients to be fully absorbed. In this case, low-carb high-fat really works and we think Banting will be around for a long time.

Butter is brimming with beneficial vitamins, is banting-licious, and is part of the real-food renaissance – out with the synthetic; in with the natural.

3. Bone broth

It might stir up memories of visiting your granny’s house as a kid but perhaps it disappeared off the menu for a while as alternatives enjoyed their fifteen minutes of fame. Bone broth is back, bursting with nourishment and flavour. We can’t wait for winter!

4. Matcha

Matcha is making headlines. It’s made from special, finely ground green tea leaves and is chock full of the good stuff. Have it as a regular tea, latte, add it to ice cream, or take your baking to the next level – imagine gorgeously green matcha macarons, cute cupcakes with creamy frosting, and splendiferous sweets.

Head to the health food store and stock up on matcha because green is the new black.

5. Teff flour

The latest gluten-free flour to add to your pantry is teff flour. The ancient grain from Ethiopia is rich in calcium, iron, fiber, and protein and has a mild, nutty flavour. It’s used to make injera, a traditional Ethiopian pancakey flatbread.

6. Grass-fed meat

The meat from grass-fed livestock is in and is naturally higher in the healthy stuff, like omega-3 fatty acids than its grain-fed counterparts. People are aiming to eat less meat, but to eat higher quality meat.

7. Healthy fats

Healthy fats will persist permeating pantries. Coconut oil, avocado oil, extra virgin olive oil, nuts and seeds have beaten low-fat margarine off the radar. Not only are they healthier, but they taste better, too. Just remember – common sense still reigns – don’t go chugging the coconut oil just because it’s healthy!