Happy & Healthy

THE NEW FOOD TRENDS

Fashion is currently at its sharpest. The trendspotters are sitting front row at every fashion show and tweeting live what must be worn in the upcoming season. I follow along faithfully from a distance, secretly adding some to the shopping cart from Net-a-Porter, but then I also tune in to 24Kitchen and make a reservation at the newest restaurant in town. Because food trends, that's what I'm here to tell you about. And they change, just like in fashion, every four months. Today, I present to you the fashion of food.

Vegaaaaa. More and more restaurants are opting for more vegetarian dishes on the menu. Meat is not necessarily out, but it is being eaten much more consciously and not every day. Good news for nature. And for the animals.

Ceviche is suddenly super hot. The raw slices of marinated fish are so incredibly popular that cevicherias are opening in big cities.

Fermentation. In other words: a process where bacteria, fungi, and yeasts are used to create a food product. That doesn't sound very tasty, does it? But fermented foods contain a lot of probiotics (good bacteria!) and that's great for your gut flora. You combine vegetables with water and salt in a jar, put a lid on it, and let it sit for two weeks.

We've known avocado for a long time, but now sliced into roses. I'll tell you more about this next week.

The acai bowl we might already know, but it was still hard to find here in the hospitality industry. You really had to fly to Bali for it. Just wait, within six months it will be much more on the menu here. That's exciting news.

And the biggest change that is happening and that I am a big proponent of is that it's no longer about light, but about quality. It's about pure food, real bakers, and good butter. And no longer about products with the least calories or those that are the easiest to prepare. A bit more love and more time in the kitchen. Hooray!