2015 Food Trends According to NYC Publisher


Grand Central Publishing, which prides itself on keeping up with food and other lifestyle trends, has declared that 2014 trends that passed their expiration dates include “‘healthy’ gluten-free products, all-juice cleanses, coffee with butter, cronuts, cupcakes (Sex and the City ended 10 years ago), $18 small plates of brussel [stet] sprouts, uni, foraging and vocado toast (thanks, Instagram).”  FWIW, I didn’t know that coffee with butter was a trend. Shows how our of the loop I am. No excuses for this year however, if I pay attention to the publisher’s list top health and food trends for 2015.

  • Fermented foods. Who knew that pickles would become a health food? Turns out that fermented food contains good bacteria and is a digestive aid. So, it’s kind of like the Activia of 2015. In addition to pickles, foods like yogurt, kimchee, kefir, miso and kombucha all share this gastro health benefit.
  • Bone broth. From newspaper articles to your hip restaurant down the street, bone broth is everywhere. And for good reason! There are numerous health benefits to consuming this nutrient-rich comfort food. Bone broth is even known to help eliminate cellulite thanks to the wealth of vitamins, collagen and keratin.
    Nourishing Broth contains all the recipes you need! (Click here for my recent post about the broth bar at Boulder’s Fresh Thymes.)
  • Hybrid vegetables. Kalettes (mash-up of kale and Brussels sprouts) and broccoflower (broccoli and cauliflower) may seem like a foreign language now, but soon they’ll be familiar to everyone. They’ll bring new life into vegetable dishes and will have chefs creating new recipes with these hybrid flavors and textures.
  • Matcha: Green tea is amazing for boosting metabolism and promotes weight loss. Matcha is even better. Matcha green tea has 130x more antioxidants than your standard bag of green tea. There are numerous health benefits from consuming matcha, but the drink contains less caffeine so it provides a more even, soothing energy boost
  • Coco loco. Sure coconut water may seem totally 2013, but be prepared for even more coconut in the coming year! Coconut sugar, coconut aminos, coconut oil, and coconut flour will all be prominent in diet recipes and in health food stores. Coconut sugar boasts a lower glycemic index than traditional sugar, and coconut flour is gluten free, is high in good fats, and is high in dietary fiber and proteins.
  • Hemp seeds. Unlike their cannabis sativa cousin, hemp seeds do not contain THC. However, they are full of omega-3 and -6 fatty acids, magnesium, iron, vitamin A, fiber and much more. They can be consumed raw or toasted, have a mild nutty flavor and can be used in salads, smoothies, oatmeal, and more. (In Colorado, with legalized recreational marijuana, hemp is a non-issue.)
  • Noodle bowls: Japanese-inspired restaurants are cropping up all over, and not just in New York City—ramen bowls in all varieties, from vegetarian to soft boiled egg-topped creations; there is something for everyone to love. Here’s a recipe to try at home from Half Baked Harvest.Fat: But don’t get too excited and start taking bites out of a stick of butter: we mean good fats, not the trans fats found in processed foods. Good fat is derived from both natural sources, so expect to see lots more full-fat yogurt, cultured butter, eggs, and oils being advocated for in a healthy diet. Trust us, this is a good thing. (Click here for my post about Sushi Tora’s weekend ramen bowls. Kasa Japanese Grill on the east end of the Pearl Street Mall is now also offering midweek ramen lunches.)
  • Millet: Millet has been around for a while in granola and breads, but it will become more prominently featured as recipes’ main ingredient in 2015. It’s gluten-free and rich in protein, fiber, and other minerals like magnesium. Also, it’s grown predominantly in the United States, which should help to avoid the backlash that the quinoa farming is generating.
  • Poutine: We’re closing our top 10 list with a much more indulgent food trend. If you’ve been to Montreal, you’ve probably had a plate of these wonderful French fries, slathered in cheese curds and gravy. Well, the trend is spreading, and with more variety from pulled pork, coq au vin, olives, vegetables, and more. Savour!