Seven trendy foods coming our way in 2015

Fermented foods help balance the microbiome, lift mood, support healthier skin and brain function, and nourish the beneficial bacteria in the gut.

Looking back at last year, several foods emerged and stayed in the spotlight throughout 2014, and they are set to influence the year ahead. Chia seeds, kale and quinoa remain firm favorites, while others such as agave, soy milk and egg whites are likely to yield their leading roles to new and rediscovered stars.

Here are seven foods and products I expect to see featured on restaurant menus and across food blogs:

1. The new coconut water

Coconut water has dominated the market for quite some time. Lately, however, we are seeing a new wave of plant waters coming into view. Maple water, cactus water and watermelon water are the most talked about. Each offers natural hydration with no added sugar, and they promise benefits similar to coconut water, including vitamins, minerals, antioxidants and electrolytes.

2. Sprouted grains and flours

Sprouted grains and sprouted flours have long been beloved within the health food community, and products such as Ezekiel bread introduced the concept to a wider audience. This year we can expect fresh momentum, from sprouted grain porridges to a broader range of sprouted flours. Will we soon find sprouted rolls and other sprouted baked goods at our local bakeries? We can only hope.

3. Activated charcoal

Traditional Chinese and Ayurvedic medicine have used activated charcoal for centuries to support digestive health and to neutralize toxins. In Western medicine it is commonly administered in emergencies to keep harmful substances from entering the body through the stomach, and it is also used as a remedy for digestive discomfort. Recently it has begun to enter mainstream use.

4. Fermented foods

Fermented foods help balance the microbiome, elevate mood, support better skin and brain function, and feed the beneficial bacteria that live in the intestines. Beyond kimchi, there are several other fermented staples you have likely enjoyed without realizing how beneficial they are. Think of pickles and sauerkraut, among others. None of these are new to us, yet they are poised for a fresh boom this year.

5. Amaranth

Is amaranth the new quinoa? This ancient grain from the high Andes, much like quinoa, is a highly nutritious and versatile addition to everyday meals. It adapts beautifully in the kitchen. Cook it as a standalone side with a texture similar to fine couscous or porridge, or fold it into vegetable dishes. Amaranth also pops like popcorn, which makes it ideal for adding to rice crackers or binding into homemade energy bars.

amaranth energy bars

6. Cabbage

Kale will always have its place, yet it is time to make room for another leafy green with well known health benefits. Enter cabbage. It is rich in vitamins, minerals and fiber, and it is naturally low in calories. Available in both red and green varieties, it can be used in virtually any preparation you would choose for kale. In fact, cabbage has been nudging kale aside on many restaurant menus. The shift may be due to kale’s rising price as demand has surged. Interest in cabbage is growing as well, since it anchors two of the most popular fermented foods, sauerkraut and kimchi. It also makes an excellent vegetable chip.

7. Yacon syrup

Agave, raw honey, xylitol, maple syrup and coconut sugar. The list of alternative sweeteners is extensive, as people increasingly look beyond refined sugar. Recently, interest in yacon syrup has been on the rise. Pressed from the root of the yacon plant, it offers a flavor and texture reminiscent of caramel and molasses. Beyond serving as a substitute for refined sugar, yacon may help support metabolic regulation and weight management. Perhaps not tomorrow, yet in the near future, do not be surprised if you start seeing products labeled "sweetened with yacon".