Candace Ladd feels strongly about eating well — so much so that she has established herself in the online food-blogging community with her site, Candace Cooks.
“I think students should learn to enjoy and take pride in the food they create and put into their bodies,” the Drury University senior says.
I sat down with Ladd to discuss a phenomenon sweeping through millennial culinary culture: trendy foods. Ladd chose five of 2014’s trendiest and most baffling foods and suggested ways for the less adventurous eaters to “get a taste of the future.”
1. Kale
According to Kathleen M. Zelman, director of nutrition for WebMD, kale is the “queen of greens” due to its “exceptional nutrient richness, health benefits, and delicious flavor.”
Ladd encourages students to look for this leafy green in the produce section and incorporate it into salads. “Green smoothies and juices with kale are also really popular right now,” Ladd remarks. “It’s easy to toss a leafy green into the blender before class with some fruit and yogurt, and the nutritional value is really unbeatable.”
2. Risotto
A personal favorite of Ladd’s, risotto is an Italian rice dish made with stock or broth that absorbs into the rice and gives it a smooth, creamy texture. Ladd’s blog features a recipe for pumpkin risotto, and she contends that risotto is one of the most versatile of foods.
“You can add meat, vegetables, mushroom —really anything,” she says. Her only caution? “Risotto will force you to slow down. It is not a grab-and-go food.”
3. Cronuts
Ladd feels that cronuts are “the most mysterious and trendy food of 2014.” A croissant-donut hybrid, cronuts were invented and trademarked by the Dominique Ansel Bakery in New York City. For adventurous at-home bakers, online tutorials like this one are a great help.
4. Edamame
Edamame, the popular legume eaten boiled and shelled, is technically a soybean. Ladd applauds the Drury Commons for offering this nutritious bean in the salad bar, and points out that it can be eaten “not only with salads, but also as a solo side item or in soups.”
For students in a hurry, Ladd suggests picking up microwavable bags of frozen edamame for a quick, nutritious snack or addition to any meal.
According to Ladd, “ethnic foods are having a big moment.” Challah bread is slightly sweet-tasting egg bread with Jewish roots. For students branching off into the world of trendy cooking, Ladd suggests foods like challah bread, which she calls an “old favorite.”
While trendy foods are having a moment in pop culture, Ladd emphasizes the importance of “loving what you consume.” Ultimately, cooking and dining should be a joy, “not a pressure to conform to obscure trends,” she says. However, if you’re feeling adventurous, these five foods are a great place to start.
