Wednesday, April 18, 2012

Foods of the future

Food Diary (April 18, 2012)
Breakfast: Rolled oats with sultanas, almonds and flax seeds
Lunch: Noodles and vegetable stir fry
Dinner: Green leaves in coconut milk, sweet potato, cassava

My irregular posting will continue for a while. Hopefully soon I will start to use my camera to take photos of food, it is starting to get rusty.

Today's Favourite Photo
Source: Camemberu
Avocado espuma, crabmeat, edible soil, assorted sprouts

Today’s Favourite Blog
Interesting prediction on foods that can will see more of in 2042.

Egusi Soup, Zanzibari Pizza, Baobab Juice
The appetite for ethnic exploration is not slowing down. Eventually, the world will turn its attention to the last continent for culinary exploration, sub-Saharan Africa.

Lemon-Basil Cherry Tomatoes and Blue Bananas
In 30 years, fears of genetic engineering will perhaps be gone. Get ready for blue bananas and green oranges. Blue strawberries already exist!

Stem-Cell Hamburgers
Back in 1932, Winston Churchill predicted that we'd be eating lab-grown meat within 50 years. He was way off but stem cell meat is coming. We'll have more fake meats derived from plants and mushrooms and we'll have lab-grown, stem-cell spawned hamburgers.

The McCobia Filet
Cobia is a type that grows pretty fast, six times as fast as salmon. It adapts well to captivity (great for fish farmers), and it's white and firm and has a neutral white taste - like halibut.

Grilled Locusts and Grasshopper Tacos
Today insects are considered yucky but this will change. Keep in mind that in the 1800s, Americans considered the lobster so repulsive that some states forbade feeding it to inmates more than once a week.

Insects are healthful -- high in protein and vitamins, low in fat and cholesterol. And they're earth-friendly -- they require less space, less water, and contribute a fraction of the greenhouse gas emissions of animal livestock.

Oceans cover 70 percent of the Earth's surface, yet yield two percent of our food. It's because we're not eating our seaweed.

Seaweed is nutrient rich, low in fat, and grows at turbo-speed. Kelp grows 9 to 12 feet in 3 months - without freshwater, deforestation or fertilizer. One seaweed advocate estimates that just one percent of the Earth's ocean surface --an area roughly the size of Washington State -- would be needed to grow an amount of seaweed equal to all of the food plants currently farmed on land.

Purslane is mild (faintly peppery, subtly lemony) with paddle-shaped leaves that are crunchy and slightly mucilaginous. It's a weed. Also known as hogweed and duckweed, it's largely regarded as an enemy of farmers and lawn-tenders in America.

Purslane has six times as much vitamin A as spinach, seven times more beta carotene than carrots and contains more omega-3s than virtually any other leafy vegetable.


  1. Very interesting, I like it when I learn something new!

  2. I love seaweed, the rest I've never heard of but am curious. except stemcell burgers. oh no. really, oh no..

  3. What an interesting way to present a dish!

  4. The only one I'm really keen on is seaweed :P

  5. Very interesting! Purslane is sold on my market among other salads. I already consume seaweed quite often, so I'm following the future tendencies ;-) I still have to start eating insects!
    (There is already a fish species specially created for farming, I don't remember its name now but it's disgusting! And then no wonder so many Westerners hate fish... if the idea is to create something cheap, easy to farm and "neutral" in taste!).
    By the way, you do merit some rest with your super busy two blog schedule!

  6. Wow food in 2042 sounds very strange indeed! But perhaps it won't in 2040!

  7. 2042? I'm just trying to get through 2012. xx

  8. Ugh, stem cell hamburgers sound unnatural.

  9. I actually wish seaweed were more readily available! Seaweed salad is one of my favorite japanese foods.

  10. Blue bananas and green oranges! Hmm something to look forward to...but what's the point of changing existing colors? Anyway... I eat seaweed everyday at least in my miso soup or salad, and it's one of very common food in Japan. It's sad that not widely known as food ingredients... it has great nutritious value! ;-)

  11. i guess we should eat more seaweeds then :)

    Latest: Best Milk Ever

  12. By 2042 maybe I won't care if I'm eating locusts????

  13. Love these future foods! I am very much looking forward to those insect tacos - I tried some bugs when I was in Thailand and although the concept of eating them was a little strange, they're not too bad! And very nutritous :)

  14. I love seaweed and in fact, I just had family over and my auntie brought be a big bag of it. Some to be eaten as a snack, some to be used to make soup and some to make sushi with!

  15. Well I love seaweed and purslane actually grows in the garden - so I guess I'm ahead of the game - makes a change!
    Mary x

  16. what! Why don't i know about blue strawberries and why don't i have them in my kitchen right now! i;m so deprived!