In this first part of our trend-spotting series, I’ll share three food trends.
1. Products that seemed out of the ordinary a few years ago are now getting even MORE unique – examples of this include calamansi flavored sparkling coconut water from JaxCoco, South Asian-inspired snacks from Zouq,
wheat free, gluten free, sugar free, all cheese chia seed parmesan crisps from Kitchen Table Bakers , frozen desserts sweetened with monk fruit from Arctic Zero, and even grassfed, organic, bacon cranberry bison bars from EPIC Bar.
2. Parallel, yet not diametrically opposed is the trend toward making healthy food accessible and available to all (especially families). According to Steve Sidwell, founder of Lúvo, the number of lunch eaters has dropped, while the number of snack eaters has risen. Those snacks (and all food) should be good for you, and accessible – including at work, school and airports. In other words, bring the healthy food to the people, not have the people search out the food.
3. Beverages that are designed to aid your body are so varied and unique, there’s no reason to ever drink a sugar-laden soda or hospital-visit-inducing energy drink. Ever. Teas with chocolate or vegetables added, sparkling, vegan, organic probiotic drinks, (my fave is the new Hibiscus Berry Daily Cleanse from KeVita, flavored kombucha that even non-kombucha people like myself enjoy (try the black currant from Clearly Kombucha), and even different types and flavors of chocolate milk and coffee. Oh, check out Teas of Texas. Not only do they have pecos cantaloupe white tea, they also do limited edition teas for college football teams. Good sense of humor. I even found a skin rejuvenation collagen drink! I thought that was called “water” back in the day. Oh, you heard it here first – Organic Valley has protein shakes coming out in June. You can’t find them yet, but let me tell you – they’re delicious. You’ll see.
Stay tuned for more trends in upcoming posts. In the meantime, let us know your guesses as to what those might be in the comments below. Oh, we also have lots of giveaways coming up too, so keep an eye on our Facebook page.
Finally, less than one week (March 19, 2014) until the re-launch of our Active Aging for Boom Chicka Boomers radio showon a bigger platform – Voice America, Wednesdays at 8 am PST live/ 8 pm PST rebroadcast. Up first, author, scientist and personal trainer Tamara Grand, on “Hormones and Menopause.”
We were not paid to share any of these products with you. We did receive press passes and samples at the expo.
In March we spent 3 days at the Natural Products Expo West, then went to Thailand for 3 weeks. We should just rename March as “Delicious Food Month.” We want you to have a delicious April, so we have some pictures and recipes of a few of the sweet dishes.
Coconut Pancakes (not the same as U.S. coconut pancakes)
2 cups coconut milk (we like Native Forest from Edward And Sons)
2 eggs (we can’t all shop at my son’s chicken coop, so we recommend Happy Egg Co. and Pete and Gerry’s Organic Eggs)
1 ½ cups rice flour
3 Tbsp. glutinous rice flour (available at Asian markets)
3 Tbsp. sugar
1/8 tsp. salt
1 tsp. baking powder
½ cup corn or green onion
Mix the flours, salt and powder. In a separate bowl, whisk the eggs, coconut milk and sugar. Pour the batter into the dry ingredients and whisk together. Heat a poffertje pan (also known as abelskiver pan to medium high, then add just a drop of oil to each depression. Pour in batter and drop a pinch of the veggies on the top of each pancake. Unlike poffertjes, Thai coconut pancakes do not get flipped. When the center looks cooked (they should be a bit soft), remove the pancakes using a chopstick.
* If you don’t have this type of pan, you can use a crepe pan and make these crepe-style.
Sticky Rice with Mango and Coconut Milk
1 cup sticky (glutinous) rice
1 cup coconut milk
1 mango cut into bite-size pieces
Don’t use a rice cooker, as the result won’t be quite right. You can use a steamer, but I’m going to share the quicker version using a microwave. Soak the rice in a glass bowl in warm water for 10 minutes. The water should come just over the rice. Cover and microwave for about 3 minutes. Stir fully and cook another 3 minutes. If it’s done, all the rice should be translucent. Pour ¾ cup of the milk over the rice and stir just to mix. Put the mango on top and pour the remaining ¼ cup over the top.
Coconut Crusted Peanuts with Kaffir Lime Leaves
We discovered this snack at a local market and became big fans. As we didn’t have a chance to get the recipe, we will turn you over to a wonderful version by chef Robert Danhi, a Beard nominee for his Asian cuisine cookbook.
Thai Iced Tea and Iced Coffee
Identical twins are NOT the same – Alexandra prefers vanilla; Kymberly, chocolate. And we both spent a lot of time taste-testing the Thai versions of iced tea (Kymberly) and iced coffee (Alexandra).
The tea is a combination of black spiced Thai tea, condensed milk, evaporated milk and sugar. We found out that the recipe changes as you travel around Thailand, but this is essentiallly it. As to the coffee, just switch out strong coffee for the tea, and eliminate the sugar! If you want to take the easy route, Taste Nirvana makes a bottled version of both, and they use coffee beans from Chiang Rai (we saw those for ourselves) and tea leaves from Chiang Mai (we went there too)!
If we wrote about ALL the great food we found in Thailand or at the Natural Products Expo, this would be a book, not a blog post, so we’ll stop here for now.
Kob Kuhn Kah which means “thank you” in Thai (this is the female version, which we happen to be). Koh Hai Cha-roen Ar-harn – Enjoy your meal.
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