Last updated on 24 February 2026 by Brisbane Livewell Clinic Editorial Team
A healthy diet seems more relevant than ever in this day and age. While foods for immune health are in demand, it’s not just for our physical health that we are changing our eating styles. Food choices for the health of the planet are also relevant in the wake of climate change. The majority of the foods trending these days are plant-based, with collagen being the only exception.
Here’s our pick for recent top health food and drink trends.
Adaptogens
Completely aligned with natural medicine, adaptogens that have been utilised in herbal medicines for thousands of years are now appearing in food-grade products.
Albeit at lower doses, adaptogens offer the benefits of Food as Medicine for immunity and healthy stress response, helping to keep us ‘adaptable.’
Various kinds of Medicinal Mushrooms like Chaga, Lions Mane and Reishi are the best example for vitality and stress protecting effects, which are hallmark qualities of adaptogens. Expect to see coffee with added mushrooms, sold as ‘Mushroom Coffee’ in your local health food store.
Please note – Medicinal Mushrooms and Adaptogens are different from Magic Mushrooms (which are a hallucinogen).
Plant-based
Eating a diet rich in plants is what we advocate as natural medicine practitioners and it isn’t going unheard.
Rather than following a vegan or vegetarian diet, many people are adjusting their animal product intake, to eat less in the space of a day or week. Nicknamed ‘reducetarianism’ many people are happy to follow this diet principle for the sake of climate change.
This eating style will increase demand for new and interesting meatless products on the supermarket shelves more than just Meatless Mondays. Quality will come into question – so make sure to read the label and check that your meat-free option isn’t too full of cheap fillers like gluten.
Recipe for a Healthy Diet – Eggplant Parmigiana
Ingredients
- 2 med Eggplant ((unpeeled))
- Salt
- 1 tbsp Olive Oil
- 1 lg Onion (peeled and finely diced)
- 2 Garlic cloves (minced)
- 3 cup Canned tomatoes (diced)
- 1 tsp Dried oregano
- 2 tbsp Parsley ((fresh) finely diced)
- 1/8 tsp Pepper
- 1/4 tsp Salt
- 1 Bay Leaf
- 1 tbsp Olive oil
- 2/3 cup Dry gluten free breadcrumbs
- 1/3 cup Vegan friendly cheese (finely grated – preferably a hard variety like parmesan)
- 2 tbsp Lemon zest
- 2 tbsp Chives (finely chopped)
Instructions
- Lightly greased a 12×12 baking dish then set aside. Preheat the oven to 200C.
- Slice the eggplant into 8 even slices (lengthways), approximately 1 ½ cm thick. Lay in an even layer on a wired rack and sprinkle with salt. Set aside.
- Heat the olive oil in a fry pan over medium to high heat. Add the onions and garlic, sauté for 5 minutes, or until onion is tender.
- Add the tomatoes, oregano, parsley, salt, pepper and bay leaf.
- Bring to a boil and then reduce to a simmer. Allow to cook for approximately 25 minutes, or until the sauce has reduced by half. Remove from heat and discard the bay leaf.
- In a small bowl, combine the breadcrumbs, cheese, lemon zest, chives, salt and pepper, mix together and set aside.
- Return to the slices of eggplant and pat dry using a clean kitchen towel or paper towel. Press down firmly to remove any excess moisture.
- Brush the eggplant slices with the olive oil on each side. Place on grill rack on a baking sheet and grill under the oven grill 4 inches from heat for approximately 3 minutes on each side.
- Arrange eggplant slices in an even layer in the prepared baking pan. Spoon over the tomato mixture and sprinkle with the cheese and bread crumb mixture.
- Bake in the oven for approximately 15 minutes or until lightly browned.
- Divide among plates and serve immediately with a simple side salad of choice.
Dairy-Free
Further to the plant-based movement, the demand for milk alternatives continues.
Some new innovations like potato milk are expected to appear this year, alongside greater quantities of nut milk like pecan, hazlenut and pistachio.
Another demand for dairy-free has spread into butter alternatives, using healthy spreads in place of margarine. Watermelon seed butter is the new kid on the block, alongside using nuts, seeds and chickpeas where butter once spread.
Zero Alcohol Beverages
Going Alcohol-free has never been easier socially, with an influx of non-alcoholic beverages already flooding the market (and supermarket).
And it’s not just beer and wine that’s been altered to taste great without the ethanol. Alcohol-free spirits are being produced using fruits, flowers and herbs to create new and exciting flavours.
Alcohol reduction or cessation is a big step towards better health and this trend is encouraging to see in the mainstream and for younger and older generations alike.
Collagen
Collagen has so much to offer that we’ve given it a blog of its own here.
Already pretty popular, new products are using collagen as an added ingredient to things like protein bars or bliss balls and anything associated with beauty and menopause.
Marine collagen has been recognised as the most eco-friendly option as it reduces food waste by utilising parts of the fish that would otherwise be discarded.
Eat Well, Drink Well, Live Well
There’s plenty on offer these days to help you feel better than ever.
Here’s to truly Holistic Healthy food in your future!
