We Looked into Our Crystal Ball: These Are the 5 Biggest Food Trends of 2019

Hey, have you heard of Ayurvedic cooking? Maybe “Kitchari Bowl” rings a bell. The holistic approach to mindful eating, which has deep roots in Indian culture, has officially gone mainstream. Expect to also see fast-casual salad and poke spots moving over for Indian health bowls.

Hemp milk, hemp hearts…been there, done that. But if you haven’t been living under a rock, you’ve probably noticed the recent onslaught of CBD oil-infused products, from tonics to sour candies. There’s more to come in 2018, and we’re guessing that this year, restaurants will be jumping on the trend, too.

Ombre cakes. Watercolor cakes. Gold leaf cakes. We could go on, but instead we’re going to stop and say that this is the year that pies will move beyond their summer and Thanksgiving-only status to take center stage. Ombre pies? You betcha. Wedding pies? We wouldn’t be surprised.

Meet the vibrant red Middle Eastern spice that’s taking recipes by a storm. It adds a tart, lemony flavor to dishes; whisk it into dressing, sprinkle it on slices of cantaloupe or slather it on chicken skin. (Hint: Try this delicious Pomegranate-Sumac Chicken with Roasted Carrots).

According to our friends at Whole Foods, seaweed snacks are on the up and up (kelp chips, we see you). But we’re also seeing tons of kelp pasta (it’s gluten-free!), kelp butter (yum, umami), kelp salt and kelp broths in our future. 60 Minutes recently ran a segment on why kelp farming might save our planet (it takes CO2 out of the water, FYI). Get a jump on the trend and try our tasty Kelp and Zucchini Noodle Pad Thai.

From shave ice to gold leaf-embellished soft serve, fun frozen treats have been everywhere the last few years—and that trend isn’t set to stop anytime soon. But in 2019, look for development in healthier categories. Think: More plant-based innovations and nut butter-swirled sorbets that taste exactly like ice cream, but with the calorie count of Halo Top.