I liked the way she broke out the various properties the veggies have that our bodies need to be healthy.
Enjoy.
Life is a journey, enjoy the trip!
Mary E. Robbins
Robbins Run Ranch
By Patty James
Why is it important to eat lots of different colored fruits and vegetables? Because each colored vegetable and fruit has unique properties and there is strong evidence of interactions between the colors that are beneficial to your health. Eating by the Rainbow is vitally important to your well-being.
Here are the colors:
Red foods contain lycopene that helps rid the body of damaging free radicals and protects against prostate cancer, as well as heart and lung disease. The red foods are loaded with antioxidants thought to protect against heart disease by preventing blood clots, and may also delay the aging of cells in the body.
- Tomatoes
- Beets
- Radishes
- Red cabbage
- Cherries
- Cranberries
- Pink grapefruit
- Red grapes
- Red peppers
- Pomegranates
- Red potatoes
- Watermelon
- Raspberries
- Red apples
- Rhubarb
- Strawberries
- Yams and sweet potatoes
- Carrots
- Yellow apples
- Apricots
- Butternut squash
- Cantaloupe
- Carrots
- Grapefruit
- Lemons
- Mangoes
- Nectarines
- Oranges and Tangerines
- Papayas
- Peaches
- Pears
- Yellow peppers
- Persimmons
- Pineapple
- Pumpkin
- Yellow summer or winter squash
- Sweet corn
- Yellow tomatoes
- Kale, spinach, and other leafy greens
- Green apples
- Artichokes
- Sea vegetables
- Asparagus
- Avocados
- Green beans
- Broccoli
- Brussels sprouts
- Green cabbage
- Cucumbers
- Green grapes
- Kiwi
- Lettuce
- Limes
- Green onions
- Peas
- Zucchini
- Blueberries
- Blackberries
- Purple grapes
- Figs
- Raisins
- Plums, fresh and dried
- Eggplant
- Bananas
- Onions
- Cauliflower
- Garlic
- Ginger
- Jicama
- Mushrooms
- Potatoes
- Parsnips
- Turnips
Here are some sample menus to get you started:
Breakfast:
- An orange. Sauté 1/2 red pepper, ½ onion, 2 shitake mushrooms, and 2 cloves garlic. Add 3 cups leafy greens (spinach leaves are fine) and 3 eggs. Cook until eggs are done and serve.
- Strawberries. Oatmeal made with cubed butternut squash or pureed pumpkin, topped with raw walnut pieces and raw pumpkin seeds.
- Turkey sandwich on whole grain bread with sprouts, lettuce, tomato slices, avocado, and grated carrots. Serve with a 2-cup salad made with romaine lettuce and raw cauliflower, broccoli, and garbanzo beans.
- Spinach salad topped with black olives, cherry tomatoes, cucumbers, green onions, and cauliflower. Add beans or chicken if you like. Toss with fresh lemon juice and either olive oil or flax oil or a combination of the two. Sprinkle fresh parsley, chopped, on top.
- Grilled fish or chicken breast or black beans and brown rice (protein). Coleslaw made with green and red cabbage with red onions and grated carrots. Baked yam.
- Pasta primavera made with spinach fettuccini, sautéed red peppers, onions, garlic, zucchini, carrots, and whatever else is in season.
- 1 cup blueberries and cantaloupe
- Jicama slices with salsa and celery with hummus or peanut or almond butter
- Pineapple chunks and banana slices
- Raw veggies with your favorite dip. Hummus is a good choice.
- Tangerine slices with herb tea
Patty James is a Certified Natural Chef with a Master's degree in Holistic Nutrition and was founder and director of the Patty James Cooking School and Nutrition Center, the first certified organic cooking school and nutrition center in the country. She created the Patty James Health Guide, a guide to life-long healthy eating and lifestyle. Patty is a frequent guest speaker in public and private schools around the US, the Clinton Foundation in New York, as well as to health practitioners and organizations. Patty runs Shine the Light on America's Kids, an organization whose mission is to shine the light on all aspects of kids' health in America. She is the author of More Vegetables, Please! Website: PattyJames.com and ShineTheLightOnKids.org