Gluten-free grains
Whether you’ve been diagnosed with Celiac disease—a digestive condition triggered by sensitivity to gluten, a protein in wheat, barley or rye that can bring on symptoms like abdominal pain and bloating—or just suspect you’re intolerant to gluten, you’re probably relieved to see that the number of gluten-free food options on grocery store shelves is growing. But just because you’re sidestepping wheat and its grain relatives doesn’t mean you don’t crave tasty carbs—or need heart-healthy whole grains in your diet! Fortunately, restaurants are beginning to cater to the taste buds of gluten-avoiding patrons by offering dishes made with flavorful gluten-free grains like nutty-tasting quinoa, millet and amaranth, which has a pleasant, peppery taste. Rice is also naturally gluten-free, but it depends on how it’s prepared (for instance, it may be cooked in chicken broth, which sometimes contains wheat gluten), so be sure to ask your server (or read the label if you’re cooking at home). You might also request a gluten-free menu, which many chain restaurants including Outback Steakhouse and Olive Garden now offer.
Yogurt twists
I love good old-fashioned yogurt—I often enjoy a cup midday to tide me over between lunch and dinner—but the creamy stuff is undergoing multiple makeovers. For instance, Yogourmet sells a freeze-dried version you can use to make your own yogurt at home, and smoked yogurt is popping up in Indian and Greek recipes and restaurants. We’ll also likely see more imported variations like skyr, an Icelandic strained yogurt that’s supposedly been around since the 9th century, and labneh, a well-drained yogurt that’s common in Middle Eastern and Lebanese cuisine. This is a trend I can get behind, since yogurt is full of beneficial bacteria that have been linked with keeping your digestive system healthy, brightening your complexion and calming mild eczema. All that, and it’s delicious!
Crudo
Craving sashimi? You don’t have to go to a Japanese restaurant to get your fix. Try the Italian version, called crudo, which is raw fish typically prepared with olive oil and citrus flavors like lemon, lime or orange. Or Peruvian ceviche, raw seafood marinated in citrus juice and flavored with onions, chiles and fresh herbs and spices. Or tuna or salmon carpaccio, thin slices of the raw fish prepared in citrus or mustard sauce, a style that supposedly originated in Venice in the ‘50s, but with beef. These dishes are showing up in more restaurants around the country, and not only do they pack a ton of savory flavor, they’re also a great way to get omega-3 fatty acids, which have been linked with improved energy and memory, a stronger heart and immune system, healthy skin and more.
Peppers on ice
The chilly month of January is a great time to heat things up—good thing, too, since spicy cocktails are all the rage right now, reports Natalia Hancock, R.D., a culinary nutritionist for Rouge Tomate, a restaurant here in New York City where they offer the Maracuya Sunrise, a habanero pepper–infused tequila with passionfruit, pear, lemon and blood orange juices. It does seem that mixologists are adding a kick to their happy hour offerings across the country: Zengo (which has locations in Denver; Washington, D.C.; New York City; and Santa Monica) serves up the Tamarind-Togarashi Margarita, a blend of tequila, tamarind and citrus in a glass rimmed with togarashi salt, a seven-ingredient spice made with chiles. Several restaurants in Chicago also feature spicy beverages, including Sunda; their Chocolate Sensation is a vodka, macademia and chocolate liqueur concoction blended with cocoa and chili powder. And of course there’s always the tried-and-true Bloody Mary (regular or virgin) made with a dash of Tabasco sauce and available just about everywhere. All of these drinks have one healthy ingredient in common: capsaicin, a compound that gives chile peppers their heat and has been linked with bringing down blood pressure. Give one a try during your next night out if you’re the daring sort!
Veggies for dessert
Cooking with local and seasonal produce was popular in 2010 (I’m all for it!), and it looks like the trend will continue to grow in 2011, with more restaurant menus highlighting their favorite go-to farms, says Hancock. So keep an eye out for more vegetable-based dishes, sides and yes, even desserts in January and beyond. Don’t think veggies make for a good after-dinner sweet? Check out SELF’s mouthwatering recipe for tomato sorbet with avocado—and get ready to change your mind!
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