In 2015 I certainly didn’t get to all the restaurants I wanted to (who could) and I wished I had more time to cook at home, however I read through my fair share of cookbooks, magazines and menus. We’ve come up with a list of what we think will be hot this year and what we’ll be experimenting more with at home. Here’s our Food Trends For 2016 predictions.
Vegetables are an increasingly important part of meals and often a meal in themselves. Jam packed with vitamins, minerals and fiber, these are the key to good health. As our population ages, health concerns are far more prevalent and veggies are an easy solution. Plus the taste damn good if done right. I think I’ll have a salad for lunch.
We’ve been eating nose to tail for a while now, and questioning the sources of our meat, and this will be even more important for 2016. We believe in famers that make good decisions when raising meat; treating the animals right, and feeding them full of good things such as leftover food that would otherwise go to waste. Having a good relationship with your butcher is key. We love Pete, at Pete’s Meats on 12th and Arbutus, but get to know one in your own neighbourhood. We’ll be eating less meat, but better meat, and utilizing all the bones for stock. Speaking of bones, we hope to see more bone broth around town. Currently you can head to Home on the Range Organics at 235 East Broadway for a delicious cup of health-filled magic! A good read? Defending Beef:The Case for Sustainable Meat.
Reducing Food Waste
I’ve been working alongside the Vancouver Neighbourhood Food Networks for the past few years and on the Sustenance Festival, and have seen first hand how food waste and food rescue is nothing new for many people. However it’s come more into the focus of mainstream foodies with the events such as David Gunawan’s Ugly Duckling Dinners, featuring often overlooked or discarded foods. Check your fridge often and when somethings not quite 100%, think soup or sauce instead of the garbage, and freeze those leftovers for a rainy day. More soup for us in 2016 for sure.
Fermentation is increasingly is showing up in cookbooks, restaurants and so noticeable when you visit any kitchen supply store; there’s even plenty of fermentation classes shold you care to learn. Everything from vegetables to tea, dairy and meat can be fermented and the results are both tasty and great for your tummy. We do kombucha and yougurt at home, but will leave it to others when sourcing proscuitto or salami. A great book on this subject is by Sandor Ellix Katz – Wild Fermentation: The Flavour, Nutrition and Craft of Live-Culture Foods.
Bread has been a no-no for many, some with real concerns and others without. But really good bread has never been out of style and we’ll see even more artisan breads showing up on dinner and breakfast tables. One of our favourite local sources is Batard Bakery on Fraser.
The UN General Assembly voted to declare 2016 as the “International Year of Pulses.” “This is an extraordinary opportunity for the global pulse industry” declared Gordon Bacon, CEO of Pulse Canada. Beans, lentils, peas and chickpeas have been the cornerstone of global nutrition for centuries. We grow all of these in Canada, so this is a great way to support our local farmers and get a lower cost and higher nutrient/lower far protein into our diets. A fab source for recipes Mairlyn Smith’s new book, Homegrown.
Besides rice, there’s a whole range of other grains out there and they’ll be showing up in everthing from bread to salads. We’ve seen Quinoa take off, and we know oats and barley, but what about Canadian Kamut, and farro, amaranth and buckwheat. Many of these are gluten free too, should that be a concern. Check out Supergrains by Chrissy Freer for some fantastic and healthy inspiration. I’ve just made a Kamut salad and we’ll get that recipe up shortly.
With the smoothie, bowl and juice craze (which will continue), many are getting their fair share of superfoods such as blueberries, hemp seed, and acai berry. There’s always a new list out but there are some consistents such as garlic, mushrooms, salmon, lentils and goji berries. We even have a client, Gojoy Berries, who farms goji berries right in the Lower Mainland. Check out Mamiverse or Real Simple for more.
9. Continuing to shop locally
You know this one.
10. Seaweed and all things from the sea
We’ll be respecting our oceans more and with local ambassadors such as Chef Ned Bell and Fisherman Steve and Frank from Organic Oceans, many more are finally getting the point of eating Ocean Wise. Check out Chef Frank Pabst’s Unsung Heroes Menu at Blue Water Cafe in February for some unusual, but extremely tasty sea creatures. I’ve got to look up his recipe for jellyfish from a class I took a while ago.
11. Ethnic Foods
Kind of a silly word “ethnic” but I can’t think of another one that conveys the message. This is just obvious. We’re hungry to travel and learn about other cultures and their feasts, and this won’t stop. With increasing imigration, we are so lucky to get to know other spices, dishes and traditions. Latin American, Asian, Indian…..and more of our own Aboriginal Canadian cuisine will be prevalent. In our kitchen we will be playing with new spices.
We love olive oil and we’ll see more unique versions of this, and other oils such as Flax seed and Avocado will get more shelf space. Check out our Alligga for Flax.
Desserts will become more celebrated and there be an elevation in the level of sweet things being baked and served. And I hope this trend literally hits home.
Yep. More healthiness here with sprouting. Sprouting your grains and seed and unlook those nutrients and we’ll see some of this tread…sprouting up. Had to.
More hard ciders will hit the market, mostly apple, and we’re happy about this. We just visited Sea Cidery and tasted through their ciders on Vancouver Island.
Whatever happens this year, we wish you a good one filled of deliciousness. Let us know what do you think will be the big thing for 2016 and what you are looking forward to.
– See more at: http://goodlifevancouver.com/food-trends-for-2016/#sthash.vgmoYtDb.dpuf