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

Baking/sweets:

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

Source: Huffington Post

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.

Seaweed

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

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.