Michelle Shares Trends in Natural Foods

What’s Trending in Natural Foods?

Registered dietitian and chef Michelle Dudash shares the latest food and nutrition trends she discovered while recently attending Expo West, a natural foods event in sunny California.

The biggest trend right now is plant-based everything!

From vegetable based “seafood” to dairy-free “cheese,” there may have been more plant-based meat and seafood analogues than their real-meat counterparts!

To make your own plant-based “cheese,” try this recipe: Savory Vegan Pistachio Cheese Spread 


Savory Vegan Pistachios Cheese Bites

  • 1 cup Wonderful Pistachios In-Shell No Salt pistachios, shelled (about 1/2 cup of pistachio kernels)
  • 1/2 cup raw sunflower seeds
  • 1-1/2 tablespoons minced garlic
  • 1/2 lemon, zested
  • 2 tablespoons lemon juice
  • 1/4 cup plus 2 tablespoons water
  • 1 tablespoon nutritional yeast
  • 1/4 teaspoon sea salt or kosher salt
  • 1 tablespoon olive oil
  • 50 grapes
  • 1 heaping cup Wonderful Pistachios No Shells Lightly Salted, crushed

Method:

  1. Place the No Salt pistachios and sunflower seeds in a food-safe container and cover with cold water by 2″ to 3″. Put the lid on the container and move it to the refrigerator to soak for a minimum of 12 hours (maximum of 36 hours).
  2. Drain nuts and seeds, discard the soaking water, and transfer to a food processor along with the garlic, lemon zest, lemon juice, water, nutritional yeast, salt, and olive oil. Process until very creamy and smooth, scraping down sides. Adjust seasoning to taste.
  3. Line a fine mesh strainer with two layers of cheesecloth and place over a bowl. Scoop all the pureed nut mixture into the cheesecloth and twist to secure. Place in the refrigerator overnight (or at least 6 hours) to set.

Cheese will keep up to five days in the refrigerator or 30 days in the freezer.

Serving suggestion: Wrap chilled cheese around a grape and roll in crushed Wonderful Pistachios No Shells Lightly Salted. Place on a toothpick and enjoy! NOTE: You will need about 1 teaspoon cheese for each grape and about 1 teaspoon crushed pistachios to cover the cheese.

Cook time: 15 minutes

Total time: 60+ minutes

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