Eat your colors

When I was young, my Mom always made sure we had lots of color on our plate.  Her Mom taught  her that when you have all of the colors on your plate, you are sure to be getting all the nutrients your body needs.  And, I must say, we weren’t sick often.

Eating from the rainbow of colors available to us in vegetables and fruit provides us with vitamins and minerals we can’t get fromanywhere else.  Sure, you could take a supplement, but then you wouldn’t be getting the entire spectrum of nutrition that food provides.  This is information that “man” hasn’t even figured out yet, but is vital to our health!

Look at the infographic to the right to learn just some of the benefits of these colorful goodies.

I like to eat what’s in season as often as possible.  In season veggies give us exactly the nutrition we need for a particular time of year.  Also, they are bountiful at the grocery store and typically on sale! ectrum of nutrition that food provides.  This is information that “man” hasn’t even figured out yet, but is vital to our health!

Here are some seasonal veggies that correlate with the colors:

Red–red apples, pomegranates, red potatoes, red cabbage, red pears, cranberries, beets

Yellow/Orange–winter squash, lemons, yellow apples, sweet potatoes, pumpkins, winter squash, carrots

Green—kale, collards, spinach, Brussels sprouts, broccoli

Purple—rutabagas, prunes, raisins, eggplant, figs, blackberries

White–cabbage, turnip bottoms, white potatoes, parsnips, celeriac, fennel, onions

Integrate more of these veggies and fruit into your daily menu. You’ll know the difference!

What colors are you seeing on your plate these days?

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