Kathleen Alleaume lists what to watch out for in 2015. Source: Supplied

So what health buzzwords will you hear about in the coming year? Here’s a preview at the latest batch of health food trends on their way to a supermarket near you.

Amaranth

As we finally learn to pronounce quinoa (‘kin-wah’), other wholegrains take centre stage, such as amaranth — a native crop of Peru. Although technically not a ‘true’ grain, it’s classified as a ‘pseudo-cereal thanks to it’s sort after nutritional profile and uses being similar to ‘true’ cereal grains. So why add it to your diet? This gluten-free grain is a protein powerhouse, including lysine, an amino acid that’s missing or negligible in many other plant foods. It’s also high in fibre and has been shown to be beneficial in lowering cholesterol. Its light texture and nutty flavour, makes it a versatile ingredient that can be added to soups, salads, stir-fries, cereals, and amaranth flour can be used in baking and pancakes.

Forget quinoa and kale. Cauliflower and brussel sprouts are tipped to be the "superfoods" of 2015. Eamon Orchard a fan of Cauliflower. Picture: Sarah Matray Source: News Corp Australia

Cauliflower

Step aside kale, good ol’ cauliflower is crowding our shopping baskets and popping up on restaurant menus tickling our tastebuds in many guises.

Far beyond the typical steamed, mash and baked side dishes, cauliflower can be substituted into virtually any meal with creative versions including cauliflower rice or sushi (versus white rice), homemade cauliflower crusted pizza or quiche (versus white flour) or cauliflower porridge (versus traditional oats). Low calories and packed with fibre and vitamin C, it’s also a hit with fans of the paleo Diet.

Wholefood-minded restaurants

As we become more informed about our health and are increasingly seeking out locally grown, seasonally sourced foods free from additives, get ready to see even more restaurants and cafes dishing up organic, paddock-to-plate ingredients, green juice cocktails and a whole lot of other nourishing goodies making it a dining experience specifically designed for conscious, nutrient-rich eating.

Fermenting frenzy

Fermented foods — a form of food preservation have re-entered the spotlight. Originally popular amongst the raw food enthusiasts, the trend of using microbes in your own kitchen is set to go mainstream with DIY lessons going beyond creating homemade yoghurt. Think sauerkraut (fermented cabbage), kombucha (fermented tea), kimchee (fermented vegetables) and kefir (cultured milk product). The perks? Digestion-boosting benefits (thanks to an abundance of live probiotic cultures), reduce food waste and cost savings, and of course a flavour enhancer to almost any meal.

Plant-based diet on the other hand is defined by what it includes. Source: Getty Images

Plant-based diets

One fact that nutrition scientist have known for decades and will never change: a diet of minimally processed foods, predominantly plants, is the healthiest diet for us all, including for the longevity of a healthy planet. Plants provide integrated health power that can’t be replicated by any pill or animal product. That doesn’t mean we can’t or shouldn’t consume those: it just means we need to make plants the base of our diets. Typically a vegetarian or vegan diet are defined by what they exclude, a plant-based diet on the other hand is defined by what it includes — lots of plant foods! This means eating predominantly veggies, fruits, legumes, whole grains, nuts, and seeds and less animal products and processed foods. Meatless Monday anyone?

Matcha

Whilst the Japanese have been sipping this superpower green tea for centuries, Matcha — a high-quality green tea harvested in Japan, is fast becoming the next big trend in ultra-healthy beverages. What’s the deal? When the fine green powder is mixed with water it works like a coffee substitute, except with a quarter of caffeine in a regular cup of coffee. On top of this, it’s health benefits soar far above those of coffee, juice, wine, or any other liquid, with high levels of antioxidants that may even outnumber so-called superfoods like goji and acai berries. Could you swap your morning latte for green tea?

Kathleen Alleaume is the founder of The Right Balance and author of What’s Eating You?