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Kelp noodles, with their glassy, crunch consistency, are fun to eat, fat-free, gluten-free and very low in carbohydrates and calo- ries. Toss them into salads and soups for a boost of trace minerals. rive, a cooking oil made from algae, claiming signi cantly less saturated fat than even olive oil and the highest level of monoun- saturated fat. Vital Proteins o ers a ‘Wild-Caught Marine Collagen anti-aging supplement to help consumers looking for an alternative to land animal collagen get their x and get that mermaid glow. Craft brewers are diving deep to bee to a new level, so don’t be sur- prised if your bartender o ers you a Selkie (not to be confused with a sel e), brewed with sugar kelp.
Next up on the sea-voyage – dried seaweed seasonings, kombu tea and dulse ice cream.
6) THE NEXT “IT” VEGGIE: MICROGREENS
While microgreens used to have the association of being featured as a garnish at Michelin star restaurants, this little package packs a powerful punch that will launch it onto the main stage in 2017. Not to mention, they’re super sustainable and grow in a fraction of the time of their larger-scale cousins.
Urban Produce, based in Irvine, California, uses hydroponic technology and stacks their produce in their patented High-Den- sity Growing System where they can pack 16 acres of plants in an acre space, controlling the light, air and resources needed with sig- ni cant yields.
ere are no pests, so there are no pesticides used. ey’re also using 80% less fertilizer and 90% less water than conventional agri- culture, which in our neck of the California woods, is a BFD. And it’s just good ‘ole fresh produce, so the certi ed organic term is a valid description of clean, real, nutritious food.
With varieties like Wasabi-Bok Choy, Kale-ifornia, a superfood blend of organic kale and amaranth, and Hot Mama, a spicy blend of white, pink, purple and red radish, there is no shortage of avor and culinary exploration that can go into salads, wraps, onto en- trées, soups and sandwiches. Expect to see these babies pop up in your favorite restaurants, on your grocer’s shelves and in GIY (grow it yourself) kits for your windowsill. And expect to harvest those in just about 3 weeks.
e moral of this story is - size matters and the smaller package wins.
www.edibleorangecounty.com
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