Food trends come and go and we have seen some pretty crazy things on our plates over the year.
In 2016, we munched on cauliflower pizza bases, sipped deconstructed coffee and put all our salads in pretty jars.
The predictions are in for what will be cool to eat in 2017 and we have a run down.
According to US Supermarket Whole Foods, all your fave veges are going to have a purple hue.
Think violet sweet potatoes, asparagus and even cauliflower.
Got any blacker?
If you don’t see the purple veg on your plate, it might be charred.
The guys at The Food People predict that scorched bread and pizza, as well as chargrilled vegetables will be popular.
Add to that activated charcoal and black rice and you have the basis for some interesting Instagram snaps.
All coconut, all the time
Branching put beyond the hydrating drink that is everywhere, coconut will be used in flours, tortillas, chips and of course ice cream. Got to get that non-dairy fix!
Soup not juice
Juice cleanses are going to take a backseat to turning all your means into soupy goodness.
Bone broth (or gazpacho for the summer months) is high in nutritional value and might make you feel fuller for a bit longer.
Move over quinoa – this ancient grain is set to fly off the shelves.
Farro can be found in a lot of Middle Eastern vegetable and side dishes already .
Sardines for supper
This humble, yet oily, fish is due for a comeback.
Retro is in and a whole new generation is discovering the health benefits of adding some tinned sardines to a meal.
The term ‘superfood’ is thrown around a lot but in 2017 it is going to be all about the spices.
One in particular is drawing the most attention – turmeric.
The spice is apparently a strong antioxidant that has been shown to help relieve the pain of arthritis, among other things.
A little fizz
We all love a glass of celebratory bubbles but fizzing drinks are going mainstream.
There is now have sparkling, sugar-free infused water, as well as sparkling matcha tea – and that may just be the top of the iceberg.
A taste of the sea
While we may nibble on a little nori with our sushi, Seaweed is about be an even bigger deal.
According to The Food People, seaweed is an unsung hero full of calcium, and other nutrients and we can expect to see it as a savoury seasoning, in salads, as well as being used as a garnish.
Kombucha as had its day in the sun, 2017 is the year of the tonic.
Whole Foods says that we will see tonics with ingredients like kava, holy basil, medicinal mushrooms and turmeric.
Waste not, want not
Food wastage is going to be a hot topic.
Companies and restaurants are going out of their way to make better use of waste.
"Whether it's leftover whey from strained Greek yogurt or spent grains from beer, food producers are finding innovative – and delicious – ways to give byproducts new life," according to Whole Foods.
An alternative to pasta
Home chefs will mixing it up when they go to make their Spag Bol, using pastas made from lentils, chickpeas and even quinoa.