Ellie Krieger shared the following information in the Health Section of the December 2014 AARP Bulletin:
I love food that’s both deeply satisfying and healthful—and I think we’re going to see more emphasis on that in the year ahead. I also think we’re moving more toward foods from our grandparents’ era. All this means that not only will we continue to embrace quinoa and kale, but we’re heading toward a wider array of superfoods in 2015.
Here are some other predictions.
Move over, quinoa—farro is going to be huge. A nutty, nutritious, ancient grain related to wheat, it will be showing up on more restaurant menus.
Instead of goji berries from Asia, dried cherries from the U.S. will be the homegrown superfruit. Dried cherries have been overlooked, but they’re just as nutritious and even more delicious. Dried cranberries are in the same camp.
Make way, kale—Brussels sprouts will also be on your table. They’re being used in more modern and fresh ways by chefs nationally. You can even roast the leaves individually so that they’re crisp, like kale chips.
Instead of throwing away part of the vegetable, we will be eating the whole plant, including the stems, leaves and roots. For example, we’ll learn to sauté beet greens and chard stems, and add celery leaves to salads.
In addition to hummus spread, everyone will be embracing avocado spread. It is showing up on lots of menus, spread on bread instead of butter, with sweet and savory toppings. People will be looking for more sources of healthy fats. —Dietician Ellie Krieger is the host of Healthy Appetite on the Food Network. Her latest cookbook isWeeknight Wonders: Delicious Healthy Dinners in 30 Minutes or Less.
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