Hubert Cormier’s advice: 5 food trends to watch for in 2019 (+ a Blue Majik chia pudding recipe)
What will the food industry hold for us in 2019? Each year, trend hunters get to work and try to find out what will be on our plates. According to expert nutritionist Hubert Cormier, 2019 will be the year of plant-based food alternatives and ecological initiatives.
1. Plant-based beverages
Plant-based beverages are now a shopping cart favourite. Although we instinctively think of soy, almond or rice beverages, many interesting options such as oat, macadamia nut or pea-based beverages are also available. Oatmeal milk has a creamy texture and is rich in carbohydrates, giving it a sweet taste, ideal for your morning coffee. However, it contains gluten (not good for those who are intolerant or allergic) and contains 50% less protein than macadamia nut or pea-based beverages. Speaking of pea-based milk, it has creamy texture and satisfying taste. It is also lactose, nut and gluten free, and contains as much protein as dairy milk! Ripple pea-based milk is by far my favourite.
2. Plant-based protein
Almost everywhere we go (fast food joints, restaurants, farmer’s markets, etc.), we can find vegetarian and vegan options. With the release of Canada’s new Food Guide, which promotes plant-based protein sources over red meat, I bet you plant-based proteins’ golden age is coming! Popular alternatives are tofu (click here for my homemade recipe) and tempeh, which is gaining more and more popularity.
3. Gourmet & medicinal mushrooms
Mushrooms will steal the show in 2019! Porcini, chanterelle and morel mushrooms (and other less exotic species) will enhance your favourite dishes. Rarer varieties of mushrooms can come in dehydrated form, which is perfect for risottos and stews. It is also possible to powder dehydrated mushrooms and use them to flavour your fleur de sel, soups or sauces. The Urbainculteurs even offers a kit to grow your own oyster mushrooms at home.
The jackfruit is a plant whose texture resembles that of meat. Quite popular in India, it has, once cooked, the texture of pulled pork or shredded chicken, which makes it ideal for vegan pulled pork sandwiches or Mexican tacos and burritos. Most supermarkets already sell it ready-made and flavoured. Although the taste and texture of jackfruit is similar to that of pulled pork, its protein content is significantly lower, so it is advisable to supplement your dish with other, more supportive foods.)
5. Life in Blue Majik
Spirulina, a blue-green algae powder, is increasingly trendy because of all the nutrients it contains. “Blue Majik” is phycocyanin extract, a pigment found in Spirulina. The most common use of “Blue Majik” is to integrate it in smoothies to give them taste and a nice color. Also, it is possible to integrate it to chia pudding, as suggested in the recipe below. Many health benefits are attributed to “Blue Majik”, however scientific evidence is still missing, as is the case for many superfoods.
Blue Majik chia pudding recipe
- 60 ml (4 tablespoons) chia seeds
- 1-cup (250 mL) coconut cream
- 15 mL (1 tablespoon) maple syrup
- 5 mL (1 teaspoon) Blue Majik
- ½ cup (125 mL) plain Greek yogurt
- 125 mL (½ cup) diced mangoes
- ½ cup (125 mL) diced pineapple
- 30 ml (2 tablespoons) of coconut slices
- In a small bowl, mix all the pudding ingredients. Spread mixture in two small Mason jars and refrigerate for 30 minutes.
- Remove the puddings from the refrigerator.
- Garnish with yogurt, mangoes, pineapple and coconut slices.
Nutritional values per serving
Calories 330 / Fat 27 g / Saturated fat 21 g / Cholesterol 0 mg / Sodium 20 mg / Carbohydrates 20 g / Fibre 6 g / Protein 8 g
Yields: 4 servings / Preparation time: 15 minutes / Refrigeration time: 30 minutes