Since we are currently without a kitchen, food has been on my mind lately! I thought I'd do something a little different in today's video and discuss the top food trends of 2019.
I am always fascinated by food trends. Tastes come and go and it's fun to look back in history to see what foods were popular. I read this article from Eater, which shares a long list of every food trend to look out for this year (warning, there are pictures of insects on this article). I chose the top ten trends that I have heard the most about. In this video, I go through them with you.
Here they are:
🍴Infusions like ginger water and CBD CBD is finding its way into many remedies as well as foods because of its therapeutic properties. I have not tried CBD in anything. Have you?
🍴Oat milk and Pea milk These are the new nutritious milks on the market. Here is a recipe for oat milk from The Minimalist Baker
🍴Bread, especially sourdough I have been enjoying sourdough toasted with butter and apple butter. It's one of my favorite breads. Here is Lisa from Farmhouse on Boone's sourdough starter recipe
🍴Grazing tables Here is a picture article on epic grazing tables What do you think of these? I can't stop looking at them!
🍴Foil pack dinner recipes Ben and I like to cook fish in foil packs. Moosewood Restaurant's at-home cookbook has some great foil pack recipes.
🍴Chayote
Chayote Rich in nutrients, potent in antioxidants, promotes heart health, blood sugar control, potential anticancer effects and supports liver function.
🍴“Gut-healthy” foods aka fermented foods such as kombucha and kimchi Have you ever tried kombucha? Here is an interesting article on the health benefits of kombucha. Here is some information from the article: Kombucha, a fermented tea beverage, is rich in probiotics and antioxidants, which benefit your brain, heart and gut. The healthy bacteria found in kombucha and your digestive tract absorb nutrients and fight sickness. Eighty percent of your immune system is located in the gut and the gut is considered the second largest part of the nervous system after the brain. That means promoting gut health is critical. One way to do that is drinking kombucha regularly, which may help maintain good immune and overall health.
🍴Smoothie bowls I love smoothie bowls! I have a smoothie bowl recipe in my upcoming Connoisseur Kids book. Basically take any smoothie you enjoy making and put less liquid in. It will be thicker and sit nicely in a bowl with your favorite toppings. Here is an article from Health that features 10 smoothie bowl recipes.
🍴Turmeric I made this Golden Turmeric Latte the other evening and really enjoyed it! Turmeric has wonderful anti-inflammation properties.
🍴Vegetable alternatives to grains such as cauliflower pizza crust I love cauliflower pizza crust! This is a wonderful trend... Have you tried Cauliflower pizza crust?
I hope you enjoy today's video. If you would like to see a follow-up video where I try some of the foods on this list, let me know! (Although I'll most likely have to wait until we have a kitchen again! :) )
Today's video has been sponsored by Home Chef. I appreciate the sponsors I work with who enable me to keep creating great content for you on YouTube. Home Chef is a meal kit delivery service that has millions of happy customers. They have so many selections to choose from each month, the meals are easy to make and you learn so much from following their recipes as each meal is crafted by a professional chef. Use code JENNIFERS80 for $80 off ($20 off each of your first 4 boxes). Thank you to Home Chef for bringing us today's video.
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I tried CBD oil, as it's supposed to help with anxiety, which is a problem for me sometimes. I didn't notice any difference, except for a lighter wallet.
ReplyDeleteI use turmeric A LOT. I add a teaspoon of powdered turmeric when I make chicken stock. I add a pinch of it to my clay mask (not TOO much, as it can be difficult to wash off!) I add a half teaspoon along with various spices to my oatmeal. And most evenings, I make a warm milk drink before bedtime thusly: I heat a mug of milk along with a pinch each of cardamom, ginger, nutmeg, and a teaspoon of turmeric and of honey. It tastes lovely and soothing and is a delicious way to ingest turmeric.
I make my own bread, but use packaged yeast. I would love to try the sourdough starter. Thank you for turning me on to Farmhouse on Boone's. I look forward to perusing this blog, as I sorely miss A Return to Simplicity and wonder if Angi is okay, and why she suddenly stopped blogging. She was such an inspiration and I hope that she is okay.
Never heard of the "grazing table." I suspect it is only a matter of time before the trough is the latest thing. Everything will just be jumbled together -- appetizer, soup, entree, and dessert -- and we will eat without utensils OR hands. *Rolls eyes and headdesks*
Hi Mimi, I loved your comment and thanks for sharing your experience with with us. I will reach out to Angi. I know that sometimes people really burn out from YouTube and blogging so hopefully that's all it was. Love your turmeric recipe!
ReplyDeleteRe: the grazing table, I agree with Mimi, the photos and compositions are interesting but the reality is just a wasteful mess!!! Once the first few folks have picked over the table...um....not so pretty. Is there an elaborate hand washing ritual for all guests first? Yuck!
ReplyDeleteInteresting post! We have been drinking Ripple milk (pea milk) since it came out a few years ago. Since then we have turned many onto it as so many friends are learning about the effects of casein on digestion and gut health and looking to go dairy-free. Even my girls' pediatricians give the thumbs up to drinking it instead of milk!
ReplyDeleteWe have made kombucha (We take a break from this in cooler months as we prefer hot tea.) and make our own raw sauerkraut. Both are very easy to do and yummy! Soooo much cheaper to make it than buy it!
I have studied foods and diets for decades... mostly from necessity: 7 years gluten free = no longer intolerant PTL! But still have to avoid whole wheat fiber. Also, I am mold intolerant (includes fermented foods such as sourdough, kombucha, etc. I'm totally backwards from the "correct" way to eat!) and dairy intolerant. But it's not hard to have even these restrictions nowadays, with so many recipes and prepared foods and choices on the market.
ReplyDelete1. I'm going to ask my natural internist about CBD oil, I know she does use it for some of her patients.
2. I usually use coconut milk – unsweetened is a great substitute for dairy milk. I’ve gotten raves over my turkey gravy at Thanksgiving; “what’s your secret?” But they’re scared to try it themselves. Some brands have a hint of coconut but some are almost totally bland (such as “SO Delicious” brand), and even need a tiny bit of sugar to more closely resemble dairy milk. And cashew milk ice cream? DELISH!
3. How I miss bread with lots butter and… pear butter! Made from our own pears!
4. No comment on grazing tables…
5. Foil packed – only tried a few times with fish. It was nice, I agree. Also, sheet pan meals is a fad now. I did one from Home Chef: chicken and roasted broccoli on the side.
6. Never heard of chayote.
7. Fermented foods are supposed to heal guts, but they do terrible things to me. My natural internist is helping me with that. However, GAPS diet is all about healing the gut with fermented foods, and “Nourishing Traditions” is an amazing resource!
8. Smoothie Bowls… try just frozen bananas and pineapple juice. Thick or thin, it’s amazing.
9. I add turmeric to my chicken soup (beautiful gold!), and will try your recipe! Be careful that you buy quality turmeric; at least a couple years ago some were tainted with LEAD, and found is US mass-market stores!
10. I love cauliflower rice, and would try the pizza crust, but it is heavy with parmesan cheese = Sad for me.
I also love Home Chef. I do wish they used organic produce, but like you, I’ve learned new techniques, they are always fresh, have generous portions, and most of the recipes we've tried, are delicious. And coming to a supermarket near me? What a great marketing strategy!
Your faithful responder! Lol
I agree with the others on the grazing table thoughts. I think there were some serving utensils with some items in some photos, but it seems like an open invitation to spread germs. Not to mention dripping foods over other foods as you fill your plate. Hopefully, you ARE provided a plate to fill, as at a buffet? I think it is a work of art, but for practical reasons, a normal buffet would be better! Hopefully this will be a quickly passing trend.
ReplyDeleteI've ordered your cookbook from my library.
I use unsweetened rice milk, but may have to give the pea milk a try. Sadly, I can't tolerate a lot of the "gums" and thickeners that are added to most non-dairy milks.