Every year, we discover new things in all areas of life. And the same goes for aspects of food. The year 2019 has introduced us to many new and different options, with amazing foods such as Tahini desserts and we have seen cabbage climb the food ladder, moving from the status of a forgotten ingredient to that of ingredient in everything (the cabbage crust pizzas are real).
Meat and plant-based burgers are one of the amazing and healthy foods we were lucky enough to have last year. Today, we’re going to look at some of the healthiest food trends that were introduced in 2019 and are expected to become more than a trend in the new decade.
1. Coconut Flour
Coconut flour is a healthy way to add the tasty taste of coconut to your food, especially to baked goods. It contains 5 grams of fibre per 2 tablespoons (with only 2 grams of total and saturated fats) and above all, it is gluten-free. Studies have shown that flour is beneficial for people with diabetes, as the addition of coconut flour to baked goods lowers the glycemic index.
The traditional Icelandic yoghurt, Skyr, is similar to Greek yoghurt in terms of nutrition and texture. In addition, this delicious food is low in calories and high in protein.
The year 2019 saw the ultimate growth of algae, which have gone from the state of food for some to that of the common kitchen. These nutrient-rich foods are served everywhere from restaurants to school lunches in the United States. A good source of potassium and iron, and rich in iodine, seaweed is beneficial for the regulation of the thyroid gland.
Although hemp is already available on the market, it made headlines last year. It also tastes similar to sunflower seeds and can be eaten raw, grilled, sprinkled on yoghurt or salads or ground in seed butter. A single teaspoon of hemp seeds contains 16% of your daily value in phosphorus and magnesium, 1 gram of ALA (alpha-lipoic acid) and just under one gram of fibre.
5. Almond Milk
Plant-based milk are IN! Among the different varieties of vegetable milk available, almond milk is naturally rich in calcium and provides fewer calories than cow’s milk. As the studies point out, a cup of almond milk also contains 2.5 to 4.5 g of fat, 0 to 0.5 g of saturated fat, 5 to 11 g of carbohydrates, 0 to 4 g of fibre, 20 to 30% of your daily calcium recommendation and up to 25% of your daily vitamin D needs.
6. Cauliflower Pizza
According to reports, cauliflower pizza was the most ordered food of the year. This indicates the disappearance of white flour which is replaced by cauliflower flour, chickpea flour and almond flour, then sorghum flour, etc. The abundance of health benefits, as well as the number of nutrients contained in these flours, have ensured him a place on the list of healthy foods that are here to stay.
7. Plant-based Butters
Dairy butter and ghee are no longer the favourites. Vegetable butter or vegan butter, unlike margarine, which is a combination of vegetable oils and whey, are vegan and do not contain trans fats. Most types of butter are made from organic coconut oil and fermented cashew cream with live crops, which is not only good for health but also good for the environment (think the climate crisis).
Initially considered a simple ornamental plant, amaranth is rich in calcium and magnesium and contains no gluten. It is rich in iron and zinc, as well as protein, making it a dream for any vegan. When cooked, amaranth has a thick, porridge-like texture, which is ideal for soups, stews, breakfast porridge or puddings.
9. Rooibos tea
Commonly known as African red tea, this type of tea has taken food trends by storm. Red tea is a caffeine-free alternative to black and green tea and many suggest that its antioxidants can help protect against cancer, heart disease and stroke. Rooibos tea is made from the leaves of a shrub called Aspalathus linearis, which are also available in the form of rooibos green tea, which is not fermented, is also available on the market and much more expensive and has a herb taste.
Kefir, also known as kephir, is a fermented drink made from “starter seeds”. The grains used to make the fermented beverage can be reused and stored in a cool place to prevent them from being damaged. This probiotic-rich drink has a slightly sour taste with a slight fizz and has been proven to help balance your body’s “inner ecosystem” with essential minerals, complete proteins and valuable B vitamins.
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