1. Chickpea Cookie Dough Bites (No-Bake Recipe)

Trend: High-protein, gut-friendly snacks
What’s new: Chickpeas replace flour, no refined sugar
Ingredients:

• 1 cup boiled chickpeas
• 2 tablespoons peanut butter
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• Dark chocolate chips
  How to make:
  Blend all ingredients until smooth. Fold in chocolate chips. Shape into small balls and refrigerate for 30 minutes.

2. Glow Water Elixir (For Skin Hydration)

Trend: Beauty and hydration from within
What’s new: Infused with rose and hyaluronic acid
Ingredients:

• 1 litre filtered water
• Cucumber and lemon slices
• A few edible rose petals
• ½ teaspoon chia seeds
• Optional: 1 scoop collagen powder
  How to make:
  Add all ingredients to a jar. Let it infuse in the fridge overnight and drink chilled.

3. Air-Fried Jackfruit Tacos

Trend: Plant-based meat alternatives
What’s new: Jackfruit as a pulled meat substitute
Ingredients:

• 1 cup canned young jackfruit (shredded)
• Spices: smoked paprika, cumin, garlic powder
• Salt to taste
• Taco shells or soft tortillas
• Coleslaw and vegan mayo for topping
  How to make:
  Season and air-fry jackfruit until crispy. Fill into tacos and top with slaw and mayo.

4. Edible Smoothie Bowl with Rice Paper Spoon

Trend: Zero-waste meals
What’s new: Edible spoon made from baked rice paper
Ingredients:

• 1 banana
• ½ cup mixed berries
• 2 tablespoons oats
• Rice paper sheet (flavored if available)
• Toppings: seeds, granola
  How to make:
  Blend banana, berries, and oats. Pour into a bowl, top with seeds. Roll and bake the rice paper into a spoon shape.

5. Quinoa Sushi with Beetroot Hummus

Trend: Fusion + gluten-free sushi
What’s new: Quinoa replaces rice, hummus as spread
Ingredients:

• Cooked and cooled quinoa
• Beetroot hummus
• Veggies: avocado, cucumber, carrot
• Nori sheets
  How to make:
  Spread hummus on nori, layer quinoa and veggies. Roll tightly, slice, and serve.

6. Vegan Cheese-Stuffed Dates

Trend: Natural sweet snacks with protein
What’s new: Dairy-free, bite-sized energy treats
Ingredients:

• Medjool dates (pitted)
• Vegan cream cheese or cashew cheese
• Crushed pistachios or walnuts
  How to make:
  Fill each date with cheese, top with crushed nuts. Chill and enjoy.

7. Protein-Packed Lentil Pancakes

Trend: High-protein breakfasts
What’s new: Lentils used as pancake base
Ingredients:

• 1 cup soaked red lentils
• 1 clove garlic
• ½ teaspoon turmeric
• Salt to taste
  How to make:
  Blend all into a smooth batter. Cook on a non-stick pan like pancakes. Serve with chutney or yogurt.