Color Yourself Healthy

By Sheila Cluff

     Nutritional science has come a long way since we were told, as children, to clean our plates and drink plenty of milk.  Today, it’s all about color.

     White

     Red

     Blue

     Green

     Yellow

     Eat these colors in fruits and vegetables everyday and you may never have to say the dreaded word “diet” again.  Best yet, your health in 2011 will be better than ever, you could have less colds and more energy.  Here is the scoop on colors with vegetarian recipes that will add spark, vibrancy and fun to your winter meal.  The recipes could help you trim off some of the pounds you may have added during the holidays.

     White:  Cauliflower offers the same cancer-fighting benefits as broccoli, its cruciferous cousin, and potatoes are a good source of vitamin C. There’s also some evidence that the sulfur compounds in garlic and onions may ward off stomach and colon cancers.

     Red:  Tomatoes and watermelon are loaded with lycopene, which may protect against cancer and heart disease.

     Blue: Blueberries and blackberries are chock-full of anthocyanins, which prevent tumors from forming and suppress their growth.

     Green: Vegetables such as spinach, arugula, kale, and broccoli are high in lutein, which keeps your vision sharp and clear.

     Yellow: Sweet potatoes, carrots, pumpkin, mango, corn, and melon all contain a variety of carotenoids, which reduce the risk of developing cancer.

How do you get yours?

Healthy Regards, Sheila

Berry Crepe Recipe Here

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