2015's hottest food trends

From cauliflower rice to kimchi

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These days it’s less about dieting and more about eating the right foods (thank goodness). Just as in fashion and beauty, the food world has its trends too. Here are the big hitters in the world of culinary health this year, and while you may be skeptical about some, just think back to when kale was about as trendy as socks and sandals…

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Cauliflower rice. This has been popping up on food blogs and in some diet delivery boxes for some time, but this year cauliflower rice is set to give its carb-laden cousin a run for its money. We don’t advocate ditching carbs, but this is a lighter version of traditional rice if you want to eat it with a late-night curry.
Simply break up a cauliflower head and pop in a food processor and whizz up until it's the size of rice. Pop in the microwave for a minute to warm it through before serving.

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Mixed up Fruit and Veg. Things just got intimate in the fruit and veg aisle, hybrids will be popping up in supermarkets in 2015, according to Refinery29. Think broccoflower (broccoli and cauliflower), kalette (kale and Brussels sprouts), fruit blends like tangelo (tangerine and pomelo) and pluot (plum and apricot). 

Ramen. Yep, the noodle-based broths are going to be big news in 2015. Try your hand at making your own so you can control the salt and boost the veg content.  

Millet is the new Quinoa. Quinoa has been the rock star of the grain world for long enough, Millet is predicted to knock it off the top spot this year. Traditionally found in bird seed (hmm, tasty) this grain is high-protein (and protein is cool right now), high fibre and gluten-free (another trend). According to Melissa Abbot, director of culinary insights at The Hartman Group, ‘It retains its alkaline properties after being cooked, which helps in reducing inflammation ideal for those with wheat allergies and sensitive digestion.’
But Marks & Spencer is putting its money on another protein-rich grain – Freekah, so we could be see that make an appearance on menus too.

Insects. Okay, so this may not take off in a big way this year, after all it’s a bit ‘I’m a Celebrity’ but it’s thought that eventually we’ll all be living off these high protein creatures (as they’re in abundance and better for the environment than huge farms with bigger animals like cows and pigs (that need a lot of food themselves and produce a lot of, erm, Earth-harming gasses). 

Locally-sourced meat. The meat industry is wreaking havoc with the environment (see above) so the trend for 2015 (and probably for years to come) will be to eat less meat, but spend more on good quality organic and locally sourced options that are kinder to the animals and environment as the food doesn’t travel as far from production to plate.

Birch water. Coconut water has been the drink du jour, and while others like maple and aloe have tried to steal its crown neither have managed to. But there are high hopes for birch water that is already sold as a healthy option in Asia and Scandinavia. High in electrolytes and potassium (just like coconut water) devotees also claim it treats other ailments like flu, headaches, eczema and even cellulite – we’re skeptical, but then many were suspicious of coconut water too.

Kimchi. Wagamama has added this traditional South Korean spicy pickled vegetable dish to its menu. A good source of vitamin C, fermented vegetables can help aid digestion due to its probiotic content.

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