By now, you know that “Greenery” was recently announced as 2017’s Color of the Year by Pantone. But did you know that Whole Foods Market had a slightly different opinion just days before the global authority on color spoke its truth? Enter purple, the color predicted to dominate our plates throughout the year ahead according to consumer-behavior analysts at the health food giant.
Foods such as açai and elderberries alongside purple-colored cauliflower, asparagus, sweet potatoes, corn, and even cereal are “popping up everywhere” according to the report – evidenced by the fact that Filipino staple ube (or purple yam) went from relative obscurity to a global foodie favorite over the course of 2016.
“The power of purple goes beyond the vibrant color and often indicates nutrient density and antioxidants,” said experts at Whole Foods Market of our new favorite hue. Studies by the U.S. Department of Agriculture echo these findings, stating that purple foods contain important nutrients called anthocyanins that, as an antioxidant, protect against cell damage from free radicals.
Health benefits aside, let’s face it: your average açai bowl is still a lot more Insta-worthy than the green salads and avo toasts of 2016. To get you onboard this rapidly growing trend for 2017, Savoir Flair brings you a handful of recipes starring purple foods to take you through breakfast, lunch, dinner – and dessert, of course.
Breakfast: Acai Bowl of Goodness
We introduced this brilliant Brazilian import and its many health benefits to you back in the summer of 2016, and it’s safe to say that açai anything still ranks as one of our favorite breakfast options – and certainly the most visually appealing. This recipe features all the usual suspects when it comes to the perfect açai bowl toppings, but feel free to mix and match as you wish.
Lunch: Raw Cauliflower Salad with Horseradish, Dill, and Yogurt Dressing
If spicing up the standard weekday salad is one of your food goals for 2017, this cauliflower salad recipe is sure to pique your interest – particularly thanks to the addition of fresh horseradish. Food stylist Sonja Dahlgren recommends serving this salad as a side for oily fish, such as salmon or mackerel, or on its own as a light lunch.
Dinner: Grilled Fish Tacos with Lime Cabbage Slaw
A true Californian classic, grilled fish tacos are delicious and ridiculously easy to whip up for a weekday dinner – as proven by this recipe, courtesy of Cooking Classy. If seafood isn’t your proverbial cup of tea, you can substitute the fish with chicken but, between the addition of avocado slices and lime-cabbage slaw, you’ll love the end result either way.
Dessert: Vegan Purple Sweet Potato Tapioca Pudding
It’s almost impossible to look past how adorable this dessert is, but once you do, you’ll see what all the hype surrounding ube has been about. Vegan and gluten-free, this tapioca-pudding recipe found on Radiant Rachels is essentially Hawaii bottled into a jar. Top it with coconut yogurt – and some black-sesame tahini if you’re feeling adventurous!