Eating a rainbow

Wed. Feb. 22, 2017

Click below to listen to my Garden Bite radio show:  Eating a rainbow

Different colored veggies have different nutritional values!  I find that quite fascinating…  I hope I’m not alone in my fascination as I’d like to share it with you.   Nature has provided us with much of what we need.

Pepper - Thunderbolt 2
“What Color is Your Food?” [NDSU]  This article is as loaded with information as our veggies are packed with nutrition.  Here’s a quick overview of what the colors offer:
  • RED – lycopene and anthocyanins – may reduce risk of cancer and heart disease
  • ORANGE/YELLOW – carotenoids – good for your eyes, good for your heart
  • GREEN – lutein – good for your eyes, protect against some cancers
  • BLUE/PURPLE – anthocyanins – antioxidants – reduce risk of cancer, stroke, heart disease
  • WHITE – anthoxanthins – lower cholesterol, blood pressure; reduce stomach cancer and heart disease
Kaleidescope slaw!
Vegetable lentil minestrone soup

 

There’s red cabbage, carrots, spinach, zucchini, onion, garlic, chickpeas and red and green lentils in this soup!  Stir in tomato sauce and V8 juice, I also added some vegetable broth.  Add basil, oregano, salt and pepper to taste.  I also added some sirachi sauce.  I like a little heat.  Throw it all in the crockpot for about 6 hours, add pasta for the last hour.

Consuming whole foods is really what our bodies were made to eat.  That’s not to say I’m a freak about it but adding more whole foods to your diet and ditching some of the fried foods and sodas isn’t a bad thing!!  ?

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