PLANT-FORWARD CUISINE IS MERGING INTO THE MAINSTREAM

As one of the most talked about trends in dining today, the shift to consuming more plant protein is all about balance and achieving an overall healthier diet rather than eliminating all animal protein. Younger generations, who are leading the plant-forward push, aspire to eat more fruits and vegetables, while still enjoying great tasting meals. A natural complement to plant-forward dishes, eggs deliver additional protein and another layer of flavor. Eggs and veggies plate well together and are an ideal pairing for flexitarian and vegetarian menu options.

 

WATCH HEATHER'S PLANT FORWARD VIDEO

TIP – CONSISTENTLY DELICIOUS

“Sometimes when kitchens are small, consistency can be an issue, especially as orders come fast and furious. We adopted a cooking technique for omelets that solves the consistency issue. First, we scramble the eggs very loosely, Cryovac them and then finish the cooking using the sous vide method. This technique works really well for a consistent and incredibly delicious product.” — Paul Kahan

EGGS & GREENS: A PERFECT PAIR

  • Positive pairings—eggs and vegetables—when eaten together, the nutritional value of the sum can be greater than the parts.
  • A salad eaten with whole cooked eggs increases carotenoid (i.e., lutein, zeaxanthin, α-carotene, β-carotene and lycopene) absorption. The fat in eggs increases the nutrient absorption of the fat-soluble nutrients.
  • A similar effect is seen with vitamin E absorption. Eating salad with whole cooked eggs also increases vitamin E absorption, because it too is a fat-soluble vitamin.
  • The highly bioavailable nature of egg carotenoids suggests that the dietary fat contained in egg yolk may help increase the bioavailability of carotenoids found in co-consumed fruits and vegetables.

Source:
Kim JE, Ferruzzi MG, Campbell WW. Egg Consumption Increases Vitamin E Absorption from Co-Consumed Raw Mixed Vegetables in Healthy Young Men. J Nutr. 2016;146:2199-2205.