Continued from our Retreat & Renew Daily Tip.
By Wendy Bazilian, DrPH, RD wendybazilian.com
Here are the top 5 trends for Flavor Forecast 2014, along with accompanying recipes from the Healing Lifestyle’s and Spas flavorful, spa collection.
1. Chilies Obsession. Chilis (also spelled chiles and chilies) of various colors and levels of heat are here to stay in new and exciting ways. We’re in love with the variety of chilis from guajjillo to aji amarillo, and the world of chilis for us to experience and experiment with has expanded! Try the Artichoke Chili Stuffed Potato from Oaks of Ojai and the Red Chile Vinaigrette from Red Mountain Spa. And here’s a little bit more on what makes chilis so hot!
2. Modern Masala. For those of us who know and love Indian food, it may not seem new that Indian food is a major flavor trend that’s coming on full steam ahead. Indian food simply in its familiar tradition is leaving the building and incoming are new and contemporary interpretations from the country that boasts several hundred languages and the 2nd largest population in the world. Here is a spa-style Curried Tofu recipe, and an Indian Shrimp Stir-Fry from Citron Limette.
3. Clever Compact Cooking. With more people living in urban areas with compact kitchens, home cooks are looking for creative and multi-purpose functionality in their equipment and their ingredients. Using a coffee press pot to brew a spice-infused soup or a crockpot to make exciting flavors that go beyond simple stews, there are many ways compact spaces are bringing expansive ideas.
This Korean Spicy Chicken and Potato recipe from MJ and HungryMan is a full-flavor, complete meal that can be prepared in the crockpot (slow cooker). And how about this Raspberry Chipotle Black Bean Dip from Zestuos that can be prepared in advance in a microwave-safe dish and simply heated to melt the cheese and transform you into a gourmet host in minutes.
4. Mexican World Tour. If you were brought up in Southern California, Texas, Chicago or New York or probably wherever you live, you might wonder what’s so new about Mexican food? Well if you look around the world, places like China, where Mexican food has not been familiar, are starting to see excitement with this casual, tasty cuisine. And here and abroad, we are also experiencing new regions of Mexico’s deep culinary tradition on our plates.
Of course, we love Rancho La Puerta’s 74-year history of spa-cuisine with its Mexican flare. Here are recipes for Three Sisters Black Mole and a delicious Jicama Salad with Red Onion and Orange.
5. Charmed by Brazil. Our interest in Brazil and her cuisine are getting hot! With the upcoming 2014 World Cup and 2016 Olympics, the spotlight on Brazil is already starting to make a splash and exercise influence on the flavor and ingredient scene. With flavors that reflect an indigenous and deep immigrant history from Africa to Asia, here are two recipes that capture the mixture of Brazil’s culinary and cultural traditions. A traditional Bahian Seasoning Blend of cumin, oregano, ground white pepper and cayenne is an ‘all-purpose’ seasoning used in seafood, veggies, soups and stews. And this Bahian Spiced Chicken and Beans with Yuca Mash brings historical tradition and contemporary interpretations seductively to the table.
Wendy Bazilian is a doctor of public health, registered dietitian and freelance writer in San Diego. She is an advisor to the spa industry and co-owns Bazilian’s Health Clinic with her husband and business partner, Dr. Jason Bazilian. Dr. Wendy is author of The SuperFoodsRx Diet (Rodale). Wendy has been an expert consultant to McCormick, Inc. for many years and knows her way around the science (and use!) of herbs and spices.
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