TO DO IT -- NEW YEAR'S
RESOLUTIONS WE'LL TRY TO
KEEP ON TRACK WITH
SUPERFOODS WHICH ARE REALLY
HOT FOR 2016.
Tati: BETHENNY FAIR A
REGISTERED DIETICIAN AND
AUTHOR WITH THE HENRY FORD
HEALTH SYSTEM IS RIGHT HERE
TO HELP US THROUGH ALL OF
THIS.
THANK YOU FOR BEING HERE.
THIS IS A BEAUTIFUL SPREAD.
THANK YOU FOR HAVING ME.
YES, WE'RE GOING TO TALK
ABOUT SOME OF THE FOOD
TRENDS FOR 2016.
THEY ARE SUPERFOODS.
Tati: WHAT IS A SUPERFOOD
THOUGH.
SUPERFOOD IS PACKED WITH
NUTRIENTS, RIGHT.
SO FOR THE AMOUNT OF
CALORIES THAT YOU'RE
CONSUMING HAVE YOU A LOT OF
EXTRA VITAMINS AND MINERALS
AND OTHER NUTRIENTS.
Tati: A LOT OF BANG FOR
YOUR BUCK.
FOR YOUR CALORIES, RIGHT.
ONE OF THE TRENDS WE'RE
SEEING IS SORT OF SOUPING IS
THE NEW JUICING.
WE'RE SEEING SOUPS FOR
BREAKFAST, LUNCH AND DINNER.
Chuck: SOLD AND HOT.
COLD AND HOT.
TWO OF THE GREAT THINGS
ABOUT THE SOUPING TREND IS
THAT ONE OF THEM IS THAT YOU
ARE NOT GETTING RID OF THE
STUFF THAT YOU TRADITIONALLY
GET RID OF WHEN YOU JUICE.
HAVE YOU LIKE THE FIBER AND
THE VITAMINS AND THE
MINERALS THEY STAY RIGHT
THERE WITH THE SOUP.
THE OTHER ONE IS THAT
BECAUSE WHEN YOU CONSUME
SOUP YOU'RE A LITTLE BIT
MORE MINDFUL OF WHAT IT IS
THAT YOU'RE EATING AND
CONSUMING VERSUS DRIVING TO
WORK DRINKING YOUR JUICE OR
SILTING AT YOUR DESK
DRINKING YOUR JUICE NOT
REALLY REALIZING WHAT IT IS
YOU'RE CONSUMING.
SO WE'RE GOING TO MAKE A
BREAKFAST SOUP IT'S CALLED A
SMOOTHIE BOWL.
THEY'RE HOT ON THE WEST
COAST WITH THE ACIA BERRIES.
SO WE'RE GOING TO PUT THE
ACAIA.
THIS IS FROZEN
CONCENTRATED OR JUST --
IT'S JUST A BERRY BUT IT
IS FROZEN.
THE TRICK WITH THIS IS IT IS
SMOOTHIE SORT OF BUT IT'S A
DIFFERENT CONSISTENCY.
YOU WANT IT TO BE SCOOPABLE
BUT ALSO BLENDABLE.
Chuck: SO THOSE STILL
HAVE A LITTLE FROZENNESS TO
THEM.
WE HAVE MORE FROZEN IN.
WE ARE GOING TO PUT A LITTLE
BIT OF YOGURT IN.
Chuck: PLAIN YOGURT.
IT'S PLAIN YOGURT.
GIVES US A LITTLE CALCIUM
AND PROTEIN.
THEN JUST FOR A LITTLE ADDED
KICK WE'RE GOING TO ADD SOME
PEANUT BUTTER.
AND A LITTLE BIT OF PROTEIN
A LITTLE BIT OF THAT GOOD
HEALTHY FAT.
Chuck: THIS IS NATURAL
STUFF WITHOUT ALL THE OTHER
FAT ADDED.
THEN PEEL THAT BANANA.
STICK IT RIGHT IN.
Tati: OUR PRODUCER TAMMY
IS GOING TO LOVE THIS SHE'S
A HUGE FAN OF SOUPS.
THIS MIGHT BE HER NEW THING.
IT DOES GET A LITTLE BIT
LOUD.
A LITTLE BIT OF WHIRL HERE.
AND AGAIN, THE TRICK IS IS
YOU WANT THAT SCOOPABLE
CONSISTENCY.
NOT DRINKABLE.
SO WE'RE GOING TO PUSH IT
DOWN A LITTLE BIT.
I'LL DO ANOTHER WHIRL.
ONE OF THE OTHER FUN THINGS
WITH THE SMOOTHIE BOWLS IS
THE TOPPINGS.
Chuck: YOU ARE SORT OF
MAKING YOUR OWN FROZEN
YOGURT IN A WAY.
SORT OF, YEAH.
Chuck: IT'S ALL NATURAL.
YOU COULD BE AS CREATIVE AS
YOU WANT WITH SOME OF THE
INGREDIENTS.
YOU CAN PUT WHATEVER
FROZEN FRUIT YOU WANT IN
THERE.
SOME PEOPLE WILL PUT YOU
KNOW KALE OR SOME OTHER
VEGGIES IN THERE AS WELL.
BUT YOU CAN SEE IT'S A
LITTLE BIT DIFFERENT
CONSISTENCY THAN IF YOU WERE
JUST GOING TO DRINK IT AS A
SMOOTHIE.
Tati: LET ME START
SCOOPING THIS UP YOU CAN
START TALKING ABOUT THE
OTHER BOWLS.
SO THE NEXT TREND ARE THE
ANCIENT GRAINS.
AND YOU PROBABLY JUST
FIGURED OUT HOW TO SAY
QUIONA WE HAVE A WHOLE BUNCH
OF OTHER GRAINS TO INTRODUCE
TO YOU.
WHY IS THERE A Q IN THAT.
WE HAVE A COUPLE WHEAT
GRAINS.
FREAKA IS A MIDDLE EASTERN
GRAIN.
YOU CAN SEE IT'S A LITTLE
RICE LIKE.
ACHUCK WHICH ONE THIS.
THIS IS THE FREAKA.
IT'S A LITTLE RICE-LIKE ONCE
YOU COOK IT UP IT GETS YOU
KNOW IT KIND OF ALMOST LOOKS
LIKE A RICE.
THEN KAMUTE IS ANOTHER
GRAIN.
WHEN YOU COOK IT UP A LITTLE
YOU WOULD USE IN RICE PILL
A.
THEN WE HAVE SOME
GLUTEN-FREE GRAINS.
SO THE MILLET NOT JUST FOR
BIRD SEED.
Chuck: NOT ANYMORE.
NOT JUST FOR BIRD SEED.
AND A REALLY GREAT SOURCE OF
FIBER, CALCIUM, MAGAZINENESS
UP WHICH IS TRUE REALLY FOR
ANY -- MAGAZINENESS UP.
WITH THESE CAN YOU DO DO
THESE DRY.
I EVEN SPRINKLE OATMEAL
SOMETIMES.
YOU CAN DO PROBABLY MORE
THE MALLER ONES.
THIS IS AN ETHIOPIAN GRAIN
VERY TINY, TINY SEED.
LIKE VERY, TINY, TINY GRAIN
BUT YOU CAN PUT IT INTO
STEWS AND COOK IT WITH LIKE
BAKE IT WITH.
Tati: YOU CAN BAKE BREAD
OUT OF IT.
THAT'S WHAT MY MOM DOES.
Chuck: WHEN I SEE THIS
STUFF I LOVE THE WHOLE IDEA
BECAUSE I'M INTIMIDATED I'M
NOT SURE WHICH STORE KNOWS
HOW TO NAVIGATE THIS.
HOW DO I FIGURE THIS OUT.
WHATEVER TOPPINGS YOU WANT.
Chuck: OH, THERE'S
GRANOLA.
RIGHT NOW YOU WILL
PROBABLY FIND THESE MORE AT
YOUR SPECIALTY FLOORS OR A
WHOLE FOODS OR A HOLIDAY
MARKET.
AS THEY'RE TRENDING UP WE
WILL SEE THE GRAINS IN THE
MAINSTAY GROCERY STORES.
YOU GET THE MAIN STATE OF
THE PEANUT BUTTER AND IT'S
COLD.
THE ACCOUTREMENTS ARE THE
FUN PART THE GRANOLAS AND
BERRIES.
ONE MORE TREND IF WE HAVE
TIME THAT'S OUR VEGTABLES.
WE HAVE SEAFOODS NOT FOR
SUSHI WE WILL START TO SEE
SEAFOOD IN SNACK FOODS.
POPCORN, OR IN THESE SNACKS
LIKE WE HAVE HERE.
AND THEN BEETS, BEETS ALWAYS
FALL TO THE BOTTOM OF THE
VEGTABLE FOOD CHAIN.
WE HAVE THE BEETS AT THE
BOTTOM WHICH WORK GREAT IN
SALADS THEN THE GREENS YOU
CAN USE THEM THE SAME WAY.
Tati: THANK YOU SO MUCH.
THIS IS AWESOME.
THANK YOU SO MUCH FOR BEING
HERE.
MORE ON THE SUPERFOODS WE'LL