{"id":16460,"date":"2016-08-30T06:00:37","date_gmt":"2016-08-30T13:00:37","guid":{"rendered":"https:\/\/shescookin.com\/?p=16460"},"modified":"2019-09-10T08:18:03","modified_gmt":"2019-09-10T15:18:03","slug":"what-food-will-replace-kale-as-the-next-superfood","status":"publish","type":"post","link":"https:\/\/shescookin.com\/what-food-will-replace-kale-as-the-next-superfood\/","title":{"rendered":"What Food Will Replace Kale as the Next Superfood?"},"content":{"rendered":"
Who would have thought that even mainstream fast-casual and fine dining restaurants would have kale salads on the menu?\u00a0Kale is everywhere, being massaged, baked, blended, juiced, souped and saut\u00e9ed. But this leafy superfood is bound to have to share the spotlight soon.<\/em><\/p>\n <\/p>\n So what\u2019s next? Hint: it comes from the sea. Yes, it’s time to expand on your kale fixation because numerous food industry sources\u00a0are predicting seaweed<\/strong> to be the next “It” food. If you’re a health conscious eater, Japanese food lover, or clean eating advocate you have probably eaten seaweed salad and, while you can still expect to see seaweed in salad form, get ready for bacon-flavored algae, seaweed popcorn and seaweed spaghetti as\u00a0seaweed<\/strong>\u00a0takes its place as the new superfood on the block.<\/p>\n Are you saying “eww” about right now? Known as wakame, arame, kelp, hijiki<\/strong>, seaweed is a staple ingredient in Japanese cooking and is prized for its salty, umami character in the culinary world. Picture above, Chef Adam Navidi at Oceans & Earth complements a single seared Sea Scallop<\/strong>, a component in his “Tasting of Tides” and beautifully presented in a striated rose-colored shell, with a ribbon of seaweed and a bright Orange-Ginger reduction. As seaweed’s superfood status catches on it is likely to become as mainstream as kale, gradually being seen as more than a healthy snack, key to a flavorful broth, or unique garnish.<\/p>\n <\/p>\n At Anchor Hitch in Mission Viejo, a tangle of crisp seaweed straws finishes Chef Michael Pham’s\u00a0Uni Pasta<\/strong> \u2013 fresh egg noodles, uni cream, sous vide poached egg, rule puffs, and crispy seaweed. Rich and decadent with a creamy mouthfeel, each bite is enhanced by the salty, crispy seaweed and diminutive magic puffs of rice.<\/p>\n No way am I suggesting you write kale off, \u00a0this leafy vegetable tops the scale of nutrient density, has unrivaled culinary versatility (from chips to salads, cocktails to sorbet), and you can find local, delicious kale in all of the 8,144 farmers\u2019 markets in America, according to\u00a0Drew Ramsey M.D.<\/a>, physician, farmer, assistant clinical professor of psychiatry at Columbia University and co-author of\u00a050 Shades of Kale<\/em>\u00a0and\u00a0The Happiness Diet: A nutritional prescription for a balanced mood, sharp brain and lean, energized body.<\/em><\/p>\n Slow Food USA<\/a> believes that in order to be called \u201cthe next Kale\u201d, a food has to demonstrate not only exceptional nutritional value, but positive environmental and ecological externalities, potential to meet large-scale need, and the ability to create jobs at home. Those are vital requirements in a world that continues to grow while food supplies dwindle, and seaweed is the answer.<\/p>\n Besides seaweed salad or sushi, what can you cook at home to incorporate seaweed? Try this easy recipe for Blackened Cabbage by Christian Puglisi, (Relae<\/em>, Copenhagen) spyed in Bon App\u00e9tit<\/a>\u00a0(along with 14 other umami-packed seaweed recipes).<\/p>\n Credit: Michael Graydon +\u00a0<\/em>Nikole Herriot<\/em>t<\/p>\n