Archive for October, 2009

Food Trends for the Fall

Thursday, October 1st, 2009

As the hot days of summer come to an end so do the foods we enjoyed with the warmer weather—with cooler temperatures comes new craving and new trends. Here are 3 examples of what to look for this fall:

Kale: A form of cabbage with powerful antioxidant and anti-inflammatory properties. Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium. Try sautéing it with fresh garlic and lemon juice, braising it with apples and sprinkling with balsamic vinegar and chopped walnuts, or combining it with pine nuts, feta cheese and whole grain pasta drizzled with olive oil.

Bulgur: A quick-cooking form of whole wheat that has been cleaned, parboiled, dried, ground into particles and sifted into distinct sizes. Bulgur holds a place in recipes similar to rice or cous cous. Best known as an ingredient in tabouli salad, bulgur is also a tasty, low-fat ingredient in pilaf, soup, bakery goods, stuffing or casseroles.

Agave: A sweetener derived from a native Mexican plant. It has the same amount of calories as sugar (15 per teaspoon) and is therefore not a sugar substitute. Since it has a lower glycemic index than sugar, it is safe for diabetics to use as a sweetener. The taste is comparable, though not identical, to honey; many people who do not like the taste of honey find agave a more palatable choice. It also does not have a bitter aftertaste associated with artificial sweeteners.