Healthy food trends for 2015

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If you’re one of many millions of people kick-starting January 2015 with a new healthy eating plan and get-fit regime, you may be interested to know there are lots of new and exciting healthy food trends coming your way.

In 2014 coconut milk, coconut water and kale were at the forefront of healthy eating, but this year the following superfoods will be making an impact:

Freekeh

If you love quinoa then you may want to try Freekeh – a Middle-Eastern grain made from green wheat. Like quinoa, Freekeh contains high levels of protein and makes a great alternative to rice or couscous, but it also has a unique nutty flavour. Cook it in stock or spices and add pine nuts for an extra flavouring and texture.

Bone broth 

Predicted to be the next big juicing trend, bone broth is a beverage made from the bones of grass-fed beef, as well as apple cider vinegar and herbs. Although it sounds rather unsightly, its taste and benefits are similar to old-fashioned chicken soup. The nutrient-rich drink can help with inflammation and can improve gut health.

Coconut sugar 

Forget coconut oil, the fruit’s natural sugar is the next big healthy food for 2015. Although it is similar to demerara in appearance, coconut sugar is far more nutritious – containing minerals such as iron, zinc, calcium and potassium. This is because it is sourced naturally from the sap of the coconut plant. 

Bee pollen

Bee pollen will be creating quite a buzz this year. Being rich in protein, amino acids, folic acid and B vitamins means pollen is bursting full of health benefits – providing energy, soothing skin problems and helping with digestion. It can be consumed on its own, added to cold foods such as juices or salad dressings or taken as a supplement. Heating it will take away its nutritional value.

Kalettes 

Kalettes – or flower sprouts as they are most commonly known in the UK – are the nutty, sweet cross breed of two of the most nutritious vegetables, kale and Brussels sprouts. Set to make a big impact in 2015, these versatile veggies can be grilled, fried or eaten raw.

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Tamara Marshall

Written by Tamara Marshall

Written by Tamara Marshall

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