If you’re still into Brussels Sprouts, you may want to rethink that sentiment because they are so 2015. And, as we kick off a new year, Kale is only hanging onto its 2016 crown by a short stem. We’re not food snobs, but you can’t deny that a new vegetable seems to win the produce pageant each year and rises to become the next big dill. So for 2017, our team is betting on the below, what about you?
GABRIEL – SPINACH
LISA – BROCCOLINI
MEGHAN – CAULIFLOWER
While kale will forever be the queen of my greens, I’m cruising with cauliflower as the 2017 foodie favorite. It’s packed with antioxidants, delivers digestive aid and, well, man it just tastes good…mostly when fried, of course.
SARA – BEETS
For an up-and-coming veggie, I’m going to cast my vote for Beets + Beet Greens. Usually the tops of root vegetables get cut off and thrown away, but apparently the beet greens are pretty darn tasty. You can sauté them, braise them, wilt them, or just have them simply in a salad.
MARK – ECHINACEA GREENENVY
Not only is this pretty plant exponentially more powerful than traditional echinacea, it is the key ingredient of Farmacy Beauty, and will soon make its way into beverages and supplements. Stay tuned!
MELODIE – APPLES
Apples! Specifically, apple cider vinegar! It’s a health and beauty must-have from naturally washing hair, taming a sore throat, to curing a puppy’s ear infection. While it certainly won’t be in perfume and fragrance stores anytime soon, it’s definitely going to tick up as the go-to, at-home product for…well anything!
MICHELLE A. – VERSATILE VEGGIES
I’ve got my money set on versatile veggies with minimal processing that serve as complete proteins. For example, sea vegetables like sea lettuce, kombu, wakame and more!
MARGAUX – CAULIFLOWER
According to Reader’s Digest – this produce aisle staple is making a trendy comeback with foodies. It can be grinded as a rice substitute, which is handy for Paleo-style diets. “Cauliflower is much more nutritious than white rice, and it doesn’t have that many carbs, but it satisfies that craving.” A cup of cauliflower has fewer calories than a cup of broccoli, but packs in more potassium and vitamin B. Nutritionists hail cauliflower—another potent cruciferous veggie—for its cancer-fighting properties.
MICHELLE S. – OYSTER MUSHROOMS
Oyster mushrooms are frequently used as a vegan substitute for scallops, I personally like them better than scallops. If you’ve never tried it, you’re missing out. They are buttery, creamy, savory and a touch sweet. A quick pan fry with olive oil and a dash of salt and pepper makes the perfect side dish.