It’s Simple—Eat More in 2017!

We’ve got a New Year’s resolution we think you’ll like—eat more! More what, you ask? Well, we asked some of our favorite food friends and here’s what they said…

Scratch baked goods! I don’t stress about giving my kids a cookie or treat everyday when I know they are eating all natural and not eating processed foods, candy, and soda. —Bridget Thibeault, Luna Bakery & Cafe

Anyone who can get their hands on hoop house grown spinach should definitely eat more of it. First, you will never eat that horrible baby spinach again. (Growers in California try to foist it on us when in reality, they can’t grow beautiful sweet spinach because grown in huge fields, it gets too many bugs, etc., to let it grow large.) Farmers markets have it in the winter and people fight over it because it is so sweet, dark green, nutritious raw or cooked. Gets me through the winter! —Mary Holmes, Case Western Reserve University

Eat produce. Eat lots of produce.  Eat lots of colorful produce that is fresh local organic and grown with love.  Do it ! —Phillip Nabors, Mustard Seed Market & Cafe and Blueberry Hills Family Farms

I’m all over this one and my answer is ginger!! Ginger is a great addition to your daily diet in 2017. It can increase blood flow to your brain, suppress your appetite between meals, boost your immune system, reduce inflammation, remedy nausea and motion sickness, and even help to ease menstrual cramps. There has been evidence that ginger can also boost kidney function for diabetics. It’s a heck of a powerful addition to any diet. Happy healthy eating Cleveland! —Ben Bebenroth, Spice Kitchen & Bar, Spice Acres, and Spice Catering Co.

KALE!  Plainly, it is delicious no matter how prepared.  Use it in a soup, braise it, cook it with bacon and hot peppers and serve on crusty bread; simply use it in a winter salad with Parmesan cheese, radicchio and dried fruit.  You cannot go wrong with easy preparation, nutritional value and flavor of kale!  Love it! —Bob Sferra, Culinary Occasions

GUACAMOLE! Avocados offer nearly 20 vitamins and minerals in every serving, including potassium (helps control blood pressure), lutein (good for your eyes), and folate (crucial for cell repair). Avocados are a good source of B vitamins, which help you fight off disease and infection. They also give you vitamins C and E, plus natural plant chemicals that may help prevent cancer. Avocados are low in sugar and high in fat. But it’s monounsaturated fat, which is a “good” fat that helps lower bad cholesterol, as long as you eat them in moderation. They also contain fiber, which helps you feel full longer. Vegetarian, gluten-free, and delicious! —Eric Williams, Momocho and El Carnicero

Not a “food” but a home cooking method that I think is going to continue to take off. In 2017, we should be using more of the sous-vide cooking method at home. It’s becoming more mainstream, thanks to the tools being more compact and easy to use, the prices are dropping, and now a wide selection of products are available. It’s really one of the most foolproof ways to cook food. —Katrina Homer, blogger at Bite Buff

Koji. People need to eat more koji and foods created and cooked with it. This transformative mold has opened the door to gastronomic innovation in ways that I couldn’t even dream of when I was a young cook. The results of foods cultured, marinated, and incubated with koji and its various expressions is nothing short of magical. I’ve developed a passion for working with koji that feels as if it was powered by fusion reactions. Since I’ve started working with koji my wife and I have come to the conclusion that it makes foods taste so much better than they did before that we don’t eat foods, especially meats, that haven’t been kissed by koji. —Jeremy Umansky, Larder: A Curated Delicatessen & Bakery

Fats. Check out Dr. Mark Hyman’s book Eat Fat, Get Thin. Of course, healthy fats like grassfed meats and butter and lard, coconut oil, avocados, and whole milk (especially for children for Vitamin D). —Donita Anderson, North Union Farmers Market

Trade out the sugar and refined carbs for fat and plant based foods. Sugar is the direct cause of so many health issues in our community and across the nation. We have been lead to believe this whole time the fat is the enemy. Not all calories are the same and it’s time we starting thinking about the quality of our Calories and not the quantity we consume. Truth is the health benefits of consuming fat from pasture raised animals, butter from grassfed cows, and minimally processed oil, such as the amazing Sunsational sunflower oil out of Medina Oh can offer many health benefits. Planning out a balance diet, and resupplying your pantry to support your diet, is a great way to start the new year! —Adam Lambert, Ohio City Provisions

Enjoy great cheese and wine!  Preferably something stinky and soft like Vacherin Mont d’or. The taste and smell of the slightly brine-washed rind reminds one that it is in fact the gift of an animal- delicate “barnyardiness” coupled with sweet milk. AND wine! A red Burgundy that is earthy and deep, yet sensual, is meant for Vacherin Mont d’Or. Here’s to a great New Year! —Brandon Chrostowski, Edwins

I hope for 2017 we inch closer to curing our cultures germophobia. Studies show we’re on the right track. Preservation of food through probiotics and controlled bacterias is an incredible way to waste less, work within the seasons naturally, and turn ordinary ingredients into extraordinary, nutrient dense flavor bombs. I’m not talking about pickles y’all. The acetic acid in vinegar destroys bacteria. I’m talking about lacto bacillus and aspergillus, even yeasts. This is the same stuff found in sauerkraut that can be applied to most vegetables. At the Culinary Vegetable Institute, fermented vegetables allow us to work naturally and take full advantage of the seasons bounties. —Chef Jamie Simpson, Culinary Vegetable Institute

Oysters!!  they are the greatest water filter ever. You don’t need pesticides, no corn feed, no trees to cut down, no antibiotics. Just oysters. Doing good for the environment and making your belly happy. —Amelia Sawyer, Team Sawyer

Parsnips—I think that this under appreciated pale cousin to the carrot is amazing! Roasted in soups and stews and even mixed with mashed potatoes, it’s a delicious pop of flavor that a lot of people are still unfamiliar with. Oh and cheese, because CHEESE! —Crystal Angersola, blogger at Eat Drink Cleveland

Pecan Pancakes and Grassfed Butter! They’re delicious and high in protein and keep you going for hours. A little maple syrup goes a long way, too. It’s ketogenic, paleo, gluten-free, dairy-free but packed with goodies and taste. Imagine! For a recipe see my website. —Erin Holston Singh, N.D., Options Naturopathic Clinic

My passion for everyone this year is eat real food!!  We get so obsessed with diet foods and we are just eating crap.  Eat real food that isn’t processed and that rots.  If you’re vegan or not the most important food to digest is the kind our body was built to eat.  With real food comes real health. —Anna Harouvis, Anna in the Raw

Zero waste in 2017! Consume more Bone Broth!  Bone broth was a way our ancestors made use of every part of an animal. Bones and marrow, skin and feet, tendons and ligaments that you can’t eat directly can be boiled and then simmered over a period of days. The end result is a broth filled with essential amino acids and vitamins our body easily absorbs. Heals Gut to Brain, no other consumable can offer that benefit. —Kelly Dimacchia, Erie Bone Broth