Gotten Used to Your Haldi Latte? Make Way For 2017’s New Hot Foods

New years bring new foods, and this year cashew milk and coconut flour will be the new ingredients in your recipes!

It’s a month into the new year already, and the lists are upon us. What’s going to trend in fashion, what’s ruling the movie halls and who’s reading which paperback. But what of the hottest trends in food?

New years usually bring with them new food trends – and 2017, it appears, is no different. Already there are a lot of new names going around, and it helps to stay abreast. After all, who wants to lose out on the goodness these foods deliver?

Below is a list of foods we will likely see more of in 2017.

Step Aside Turmeric: Cardamom Will be the Spice of the Year

Turmeric has been ruling the world ever since the West realised how curcumin – the main component of this golden spice is almost a cure-all.

But now suddenly, there is huge interest in another spice, again of Indian origin – cardamom. I am definitely not complaining, as this is one I happen to love – especially in my chai, as also in my baked goodies. I can also see it popping up vigorously in yogurt, snacks and juices – which is good news really, as not many know that it is a potent antidepressant, besides being an effective lipids and cholesterol sweeper.

Step Aside Almond Milk: Cashew Milk is Taking Over

When more and more people turned lactose intolerant, they first moved towards soy milk, and then they discovered almond milk. Now, it seems a creamier, tastier milk is winning the race – cashew milk.

While the two are quite similar in terms of nutrition (both improve heart health, support healthy brain functioning and are loaded with vitamin K, zinc and magnesium), cashew milk is less nutty than almond, and a little more sweet.

Try it! It’s great for smoothies and lattes – even with your morning cereal; plus, it’s super easy to make at home.

Step Aside Quinoa: Sorghum is the New Quinoa

The last few years belonged to quinoa, thanks to the discovery of its stupendous protein content; it delivers 11 gm per 100 gm – which is very high by grain standards.

But now, gradually, people are realising that there are other grains which can deliver even more. And our local underdog sorghum (jowar) is fast becoming a favourite. Not only does it give 14 gm of protein per 100 gm, it is a powerhouse of nutrients (B vitamins, magnesium, iron, copper, calcium, phosphorous, and potassium), it helps in managing diabetes, and is great for our bones too.

Sorghum has a popcorn-like crunch and texture which people are loving. Why don’t you start off with a jowar dosa or roti, and maybe experiment with a jowar apple crumble and banana cake?

Step Aside Amaranth Flour: Coconut Flour is Tastier

There has been a huge demand for gluten free flours, and amaranth flour has been filling that requirement till now.

But now, the spotlight is on coconut flour. Yes, the popularity of coconut doesn’t end with coconut water and coconut oil – the flour is all set to sweep the recipes in 2017 too. Beyond adding taste (who doesn’t like the coconut flavour?) it also packs a whopping 5 grams of fibre per 2 tablespoons (with only 2 grams of saturated fat) and is gluten-free.

It’s great for diabetics too because of its low score on the glycemic index (the rate that a food increases blood sugar).

Step Aside Chia: Hemp Seeds are More in Demand

Chia isn’t the only super-healthy seed gaining popularity. Hemp-seed sales are now going through the roof too. And why not? It’s a versatile seed, has a pleasant taste (like sunflower seeds) – and can be eaten raw, toasted, and sprinkled on to just about any food (yogurt, salads, stir fry’s).

These seeds are loaded with phosphorus, magnesium and vitamin E – while also delivering omega 3 (Alfa Linolenic Acid) and fibre. Plus, it’s an excellent source of protein and a great alternative for those allergic to nuts.

Step Aside Coconut Oil: Avocado Oil is Entering the Fray

Coconut oil has been ruling the ranks, thanks to its newly discovered heart-friendly properties, but maybe it’s time to swap oils again.

Avocado oil, thanks to its mild, creamy taste (like the fruit, actually) has been popping up in more and more recipes recently. Not a bad deal at all, as it is a good combination of healthy fats, delivers lots of vitamin E, which is great for the skin and immune system, and a high smoke point – which means it works well if one needed to bake, fry, roar or grill foods.

Use avocado oil to sauté veggies or fish, as a salad dressing, or even drizzle it over popcorn.

(Kavita Devgan is a weight management consultant, nutritionist, health columnist and author of ‘Don’t Diet! 50 Habits of Thin People’.)