Healthy Food Trends in 2017

Posted by Nancy in Uncategorized | Leave a comment

Registered Dietitians continue to recommend that we eat more food from the earth.

Parade section of the January 1st newspaper listed popular foods that we we’ll consume more of in the new year:

1) Chick Peas, lentils and dry peas will continue to add fiber to our salads, soups, etc. with the added benefit in assisting to lower cholesterol and weight.

2) Turmeric, a relative of ginger, can be used in stir fry, eggs, soups, etc. and may provide anti-inflammatory properties as well as possibly preventing/treating Alzheimer’s disease.

3) Sorghum is known for being a gluten free cereal grain and has been growing in Africa for thousands of years. The southern part of the USA uses it to make a thick golden sweetened syrup and in salads. You’ll see more of its flour being used in baked goods or it can be popped like popcorn.

4) Sauerkraut is a favorite of mine! Because it is fermented it contains active cultures which can play a role in GI health. New flavored varieties will be appearing but be sure to look at their ingredients before purchasing them!

5) Maca is a Peruvian root vegetable sold in powdered form. Since it may add energy, one can try 1 teaspoon ( or less) in a smoothie, plain yogurt, waffle/pancake mixes or cooked cereals.

6) Beets have made their debut this past year as seen in beet chips, restaurant beet salads, etc. Medical advantages for beets and/or their greens provide medical advantages for normalizing blood pressure, adding folate to one’s diet, and lowering sugar content in recipes.

Wishing you a new year full of healthy and exciting foods!

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