FOOD, FABULOUS FOOD

By Tess Prince May 2016 LIFESTYLE Read in PDF format N9/2016
FOOD, FABULOUS FOOD One of the biggest food trends on Instagram last year was ‘#avotoast’ – sorry avocado but the love affair seems to be over thanks to the public deeming it the most annoying food dish on social media 2015. We also saw a flood of super filtered pics of low’n’slow pulled meat, ramen, cronuts, smoothies, OTT pimped burgers and sliders. This year, though, we say hola to a whole range of new trends and the foodie fashionistas have got their Instapics at the ready. So let’s get tucked in before the backlash begins.

BIOHACKING

Just when clean eating has become part of our health food vocabulary, brace yourselves for the all-new biohacker. This intriguing collective of fabulous food geeks believe that through cuttingedge technology and personalised nutrition they can ‘upgrade’ their bodies and minds through eating certain food groups. Pioneering biohacker Dave Asprey is the innovator behind Bulletproof Coffee that is made with grass-fed butter and a trademarked oil (Brain Octan) that is extracted from coconuts. Basically it’s coffee with a blob of butter stirred into it. This super potion will allegedly intensify your cognitive function, speed up weight loss and give you a natural high. Bulletproof Espresso Martinis anyone?

PoKe

it’s pronounced ‘poh-key’ and is set to be the new sushi or a hipster tartare. it’s Hawaii’s answer to Peruvian ceviche and has already started popping up on the trendiest menus around the world. it is traditionally made with raw diced fish (usually tuna or salmon) and marinated in soy and sesame, limu seaweed and spring onions – however i’m predicting that restaurants will want to put their own spin on it. Think eaten over rice bowls with soba noodles or even in sandwiches and salads. This is set to explode all over instagram very soon – and top tables everywhere.

H2 No – New world water

We love coconut water as much as the next hungover clubber, but the demand to create the next hipster water has gone to a whole new level. Now comes a whole new generation of overinflated ‘on trend’ water products made from plant sap no less. flying off the shelves is organic birch tree water: they tap it, extract syrup and process it into a drink which is high in potassium, copper, calcium and zinc. it also tastes sweet but contains zero calories as the tree bark naturally contains xylitol (widely sold as a white sugar substitute). Then there’s the current los angeles favourite, organic raw maple water, which contains a powerhouse of over 36 nutrients and minerals. it’s so popular that producers can’t keep up with demand. There is also a lot of hype surrounding cactus water right now (deemed the new coconut water), which is made from prickly pears and has multiple health benefits. loaded with antioxidants, minerals and anti-inflammatory properties to give your immune system a boost, the betalains help fight cell damage, protect from sun damage and keep your skin looking radiant and young. better still, prickly pears are growing all over ibiza, so get picking. most exclusive of all them however is an artesan water bottled in New Zealand, sourced from a 680ft-deep protected aquifer (waterbearing rock). it’s fulvic enhanced, highly PH alkaline, full of electrolytes and is black – yes, black is the new clear!

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