The superfoods of 2014 and other tasty trends

| 3 min read

2014 superfoods
Everyone knows that kale and quinoa were the nutritional all-stars of 2013, so we decided to dig around and find out which health foods are going to steal the spotlight in the new year. The good news is that with the growing concern for healthy eating, industry insiders expect an even wider availability of nutritious ingredients next year. Here are a few trends you can expect to see more and more of in 2014.
A focus on the food-chain: What we eat, where it comes from, how it was processed and the impact on the environment are factors that will drive the biggest food trend change in 2014. Michiganders are well positioned to eat local foods thanks to the great variety of choices throughout the state. We’ve written frequently about sustainable locally-sourced food and will continue to do so, especially in the warmer months ahead.
Cooking from scratch: Whether it’s to save money, improve flavor or prepare healthier meals, experts predict an increase in home cooking in the new year. Cooking with whole foods is a great way to control what goes into your meals—from the quality of each ingredient to the amount of sodium added. Home cooking is also less expensive than dining out. Try some of our healthy recipes and check back frequently to see what new ones we’ve added.
Cuckoo for Coconut: We’ve already told you about the benefits of coconut oil and coconut water, and it seems everyone will go crazy for coconuts in 2014! Coconuts have suffered a bad rap as being unhealthy, but the evidence shows otherwise. We’re excited that coconut and its oil, water and milk have earned their places in a healthy diet.
Fermented Foods: There is a growing interest in people pickling or fermenting their own foods, like sour beers, craft vinegars and kimchi, a traditional Korean side dish. Our guest blogger The Canning Diva, wrote about fermented foods and included a recipe for raw sauerkraut in a recent post.
Gluten-free foods at restaurants: Gluten-free foods have already taken grocery shelves by storm, but it has still been a challenge for those avoiding gluten to find safe dishes when dining out. But moving forward, chefs, restaurants and food industry professionals are seizing the opportunity to expand menus to include a lot more creative gluten-free options.
Yogurt gets into everything: Yogurt will show up as more than a breakfast or snack choice. Greek yogurt is an excellent substitute for butter, cream or sour cream in savory dishes, providing some tangy flavor while reducing fat and calories. Try our Twice Baked Potato recipe using Greek yogurt instead of sour cream.
Healthier kid meals: Childhood obesity is a serious medical problem that is increasing at alarming rates. Introducing healthier options and getting kids more involved in the preparation of meals will hopefully lead to better food choices and improved health. Busy parents can find inspiration here with healthier kids meals that we’ve featured in the past and we will continue to focus on coming up with more in 2014.
Other trends to watch for:
  • Ingredients like lemons, tea leaves, egg yolks (and probably uses for leftover egg whites), seaweed, rabbit and goat
  • Poaching and steaming
  • German food
Photo credit: chugy

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