3. Kelp instead of kale

It is predicted that in 2016 many restaurants and cafeterias will be offering us dishes that include seaweed. This crop is highly nutritious and sustainable. It contains very little calories and plenty of fiber and minerals. You will probably hear that the chef working in your favorite restaurant has added the so called dulse in the menu. Try this new creation of researchers – a new type of red seaweed that tastes and smells like bacon.