The global diet chart of 2016 includes everything right from the weird to the bizarre. Bugs, seaweed and tree water, among others will take the year by storm. Here are some of the quirkiest fads expected to keep you fit…
Seaweed is the new superfood
Slimy underwater leaves and weeds including nori, kelp, green algae, spirulina and sea lettuce are high in protein, minerals, calcium and vitamins. They are being recognised globally for their nutritional value.
This year, bugs as food will go global. Inexpensive yet palatable, they are a sustainable protein source for the ever increasing human population. With people becoming more open-minded to having mealworms in burgers, crickets in bars, ants in drinks and grasshopper salads, chefs are integrating bugs in dishes and teasing the palates of patrons.
Swap coconut oil for avocado oil
The avocado was used around three million times on a photo-sharing site last year. Touted to be ‘the oil’ for 2016, it is high in mono-unsaturated omega-9 fatty acids as compared to last year’s fave coconut oil that has more saturated fat. Packed with minerals, vitamins and antioxidants, avocado oil can replace olive oil as a salad dressing, thanks to its similar taste and texture. While coconut oil has a smoking point of about 350°F, avocado oil has around 500°F, making it ideal for cooking and baking too.
Carbs will make a comeback
Carbohydrates have always been considered bad, but this year they will make a huge comeback. More people are trusting good carbs once again. Last year’s not-so-healthy Keto diet (avoiding carbohydrates) will be bowing out of the scene.
Additives will take a backseat
Globally, large companies that offer packaged food have already started removing artificial dyes and flavours, and hydrogenated oils in their food. Synthetic colours in cereals and snacks are also being eliminated.
Eggs will be in the spotlight
Worrying about dietary cholesterol is also taking a backseat and that is what will lead to eggs securing a place in the spotlight. Eggs will be an important ingredient on restaurant menus and gourmet food.
Nooch sauce will be topping it
With the vegan trend still going strong, the cheesy-nutty flavoured nooch, similar to dairy-free parmesan, is expected to be seen on store shelves. Nooch, fortified with vitamins, is nutritional yeast and derived from sugarcane and beet molasses. It is a healthy protein and can be used as a yummy sauce on salads, pasta for nachos and even on popcorn.
Say bye-bye to artificial sweeteners
The new year will see a conscious avoidance or minimisation of refined sugar and table salt. Considered the root cause of many health problems, banning these items will lead people not just towards good health but to a fit, shapely body as well. In 2016, the trend will be to accept all kinds of natural sugars and stay away from artificial sweeteners. Fruit sugars have nutritional benefits — vitamins, minerals, fibres and phytonutrients can take care of your sweet palate and help you maintain a healthy weight. Abroad, ‘green colas’ are using stevia instead of sweeteners. Agave syrup or agave nectar is hailed as a diabetic-friendly sweetener that doesn’t spike blood sugar levels. Apart from this, there are syrups made from coconut, barley, brown rice, dates and apples.
Using ‘wasted’ ingredients
Last year, chef Dan Barber from Manhattan turned food waste into cuisine. He re-formed burger buns from stale rye bread topped with rye breadcrumbs and used discarded cheddar with patty made of wasted carrot and beet pulp. Many upscale restaurants in the UK and US are using wasted ingredients like fish ribs, pulps of vegetable and fruits to create fresh dishes. Certain chefs in India follow the same rule on a small scale, and this trend is only set to get bigger with the emphasis on being eco-conscious.
Ordering your meal from a restaurant? That is so last year. There are exclusive meal-delivery services that have chefs prepare customised meals for you. The prices do not burn a hole in your pocket, yet offer seasonal menus and an exclusive curated experience that restaurants don’t provide.