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Food trends 2016

8 Jan

In 2015 we drank green juices in heaps, we were crazy about raw chocolate and we ate lots of banana pancakes. And don’t forget the oatmeal and coconut oil. They were a must have in every ‘healthy’ kitchen. Even though this probably won’t change in 2016, there are a few trends that can be added to the list.

Local ingredients

trends 1The promise is big: more and more restaurants are growing the vegetables and herbs that you get on your plate all by themselves. On the menu you’ll only find seasonal dishes that come directly from a farmer which are all unsprayed and self-sown. Restaurants in the city trying at all costs to obtain a piece of fertile land somewhere or otherwise they create a roof garden on top of their restaurant.


This year we’re going to see seaweed everywhere. Not only with sushi, but also in your salad and next to your avocado toast. We’re even going to eat seaweed spaghetti, because unlike regular spaghetti, this contains no wheat and almost no carbohydrates, so it is low on calories. In addition, seaweed is a source of iodine, vanadium and lots of other minerals.

Hot hot hot!

We need more spiciness! The ordinary chili sauce doesn’t put us on fire anymore, so we’re going to experiment with lesser-known herbs such as the Indian Ghost pepper or North African harissa.

trends 2

Artful vegetables

Vegetables are going to be eaten more often. Restaurants are getting better in responding to vegetarians and even in steakhouses you can soon order a cauliflower-burger. Vegetarian dishes are becoming more tasteful and more extensive. This year is all about art when it comes to vegetables!

Poke instead of sushi

Say goodbye to sushi, because we would rather eat poke. This is a raw fish salad which you can find on any menu in Los Angeles, but which is originally from Hawaii. Poke is healthy because it is a source of omega 3 by the large amount of fish. In addition, there is often seaweed in the salad, and as we said before: seaweed is basically in everything.

We don’t waste anything anymore

trends 3We know it’s important to be economical with food, but still very much good food is thrown away. Because, well, who is creative in the kitchen with leftovers, roots and steal? In New York they are for sure, because there are several chefs who cook a root-to-stem salad. The ingredients of this salad are mostly broccoli leaves, roots and the core of a cabbage for example. Everything we normally waste, is now on the table!

Even though I don’t like fish, especially raw fish like sushi, I do think these trends will become pretty popular this year. More and more people become aware of the food waste in our society and almost everyone wants to eat healthy (especially at the beginning of the new year). And maybe, even though you’re not aware of these upcoming food trends, unconsciously you get involved with all the new things that improve your Quality of Life one piece at a time. Some want to follow the trends because it gives them a good feeling, others experience them unconsciously but do get the positive vibes from it. And even if you think it’s nothing for you, just should give it a try. Maybe seaweed will become your new favorite food!