2013 food trends: what's "hot" on the health front

5:55 PM, Jan 20, 2013   |    comments
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GOLDEN VALLEY, Minn. -- The new year means new treasures in the grocery store. Susan Moores, Kowalski's Markets Nutritionist shows us what's happening in health and which foods are "hot" for 2013.

  • Fermented/Pickled foods/Probiotic foods -- for better digestive health-a key aspect of overall health. 

Choices:  Yogurt, kefir, buttermilk, soymilk and cheeses with live active cultures, kimchi (Korean, cabbage), sauerkraut, kombucha, cereals,.

  • Veggies in the spotlight -- Think main dishes (cauliflower steaks) and even desserts (beet ice cream,   parsnip pie, etc.). Greens (besides kale) step up to the plate.  Look for mustard, beet and turnip greens and chard to get gain ground. Roast into chips, sauté and serve as a side dish.  Tear into small pieces for salads, soups, pastas and grain dishes.
  • Ancient grains - Farro and freekeh get the buzz.  They're great switch outs for rices, bulgur and quinoa.  They're rich in protein and fiber.
  • Tea - For cooking. Use instead of water as a cooking liquid.  Great for cooking grains or cereals. Use in a marinade, when making soups and stews, poaching fruit.  Add a tea bag to melted butter, steep and remove. Then use butter in recipe.  Grind tea leaves in a coffee grinder/ pepper mill - add to herb and spice mixes for rubs or to smoothies.  Try Matcha - green tea powder.  Add to batters for muffins or cakes, salad dressing, soups, stews, smoothies.
  • Heritage meats (wholesome meats) - Greater interest in "antique" breeds. Examples:  Berkshire pork, New Hampshire chickens and Devon beef.  Consumer interest is growing because of concerns about how meats are raised and produced.
  • Local foods  - still a fan favorite.  Plenty of options in the aisles.
  • Gluten-free foods - everywhere.

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