There’s more to good food than the color green. I know eating plenty of "green" veggies is emphasized more than any other color. However, I feel in order to provide your body with a variety of the nutrients it needs to function properly, you should always try to arm your meals and snacks with as much of a colorful variety of whole, natural, and organic food as possible.

The picture shown below is what I had for lunch today. Since I took this shot with my phone’s camera, you really cannot get a feel for the richness of colors in this meal. However, I will assure you, that it was quite a beauty (before I devoured it)! In order to give you an idea of what I have here, and the benefits of each, stick with me for a second.

 

 

 

Finished teachng kettlebell class & had this 4 lunch.will blo... on TwitPic

In the pink bowl is homemade tabbouleh salad, which contains: chopped parsley, diced tomatoes, whole grain bulgar, lime juice, chopped green onions, and extra virgin olive oil.
The plate contains:

- Homemade black bean hummus, which includes black beans, tahini (sesame seed), garlic, sea salt, labne kefir cheese, and chopped mint sprinkled on top.
- Baby carrots
- Tomato half w/chopped parsley sprinkled on top

- Organic Black Tea (no sweetners)

Before, I describe the benefits of eating more colorful meals, I just want to take a moment to address a question you may be asking, "How can you get full from so little food?" Well, that’s a good question, and I will share a few tips on how this was more than enough food for me.

One of the tricks to feeling more satisfied from your meals, without taking in a gang of calories, is to eat lots of fibrous foods, and cruciferous foods full of juices or water. Consuming water or tea before, during, and after your meal, also helps. You’d be amazed at how eating a whole tomato alone fills you up.

The fiber from the black bean hummus, the water from the carrots, the juice from the tomato, and the good fat from the labne cheese, also help to make you feel satisfied, without feeling like a stuffed sock. I know you are probably wondering, where is the meat, and what’s up with the lack of protein.

First of all, I am not a vegetarian, per se; however, I do feel better when I eat mostly fresh fruits and veggies throughout the day, with a few protein sources, such as: nuts, seeds, organic dairy, or a couple of boiled eggs. I also notice I stay leaner, when I eat this way. I first discovered undereating during the day, and feasting at night via Ori Hofmekler’s Warrior Diet and Anti-Estrogenic Diet books, and I must say I have never felt healthier, more energetic, and dropped fat (without losing fat-burning muscle), than I ever have. Well, scratch that, because I remember eating this way as a child, in Smalltown, East Texas. Thanks mom. You Rock!

OK, let’s talk food color now. When I say food color, do not make the mistake of confusing food color with artificial food coloring. First, let me state that studies have shown that the nutrient that help give food their color, also help promote healthy heart function, reduce LDL (bad cholesterol), aid in fat loss, improve body function, provide the body and mind with more energy, help reduce inflammation, improve immune function in order to fight off chronic disease, support healthy skin and vision, aid in healthy digestion, and so much more.

Stop and think for a second. Just think of the possibilites if we ate mostly all natural, whole, organic, fresh fruits and veggies, nuts, seeds, the majority of the time, just as our ancestors did hundreds, and thousands of years ago. We would probably not need all of these new drugs, whose commercials interrupt our daily TV programming. By the way, what’s up with all of those long list of side effects? Are these drugs created to "cure" or "mask" what ails us? That’s another blog post coming soon.

So, here are a few things to remember about food color:

1. Red (i.e. tomatoes, tomato sauce, watermelon, red peppers) = Lycopene/Beta carotene/Vitamin C :
Lycopene is a potent antioxidant and is one of the top ten anticancer carotenoids. It has been linked to reductions in the risk of prostate cancer. Anthocyanins have anti- cancer properties.Red peppers contain much more beta carotene (and more vitamin C) than green peppers.
2. Black or dark red (i.e. black beans or kidney beans) = Calcium & Iron:
Black beans are higher in fiber and calcium; red beans contain slightly more iron.

3. Orange or deep yellow (i.e. carrots, pumpkin, yellow peppers, apricots, peaches, sweet potato, mango)= Beta carotene & Vitamin C:

Some orange/yellow vegetables, such as pumpkin and summer squash, contain the phytonutrient, lutein, which helps protect against degeneration of eye structure with aging. Carotenoids, like beta carotene, are the phytos that protect plants from sun damage.

4. Pink (i.e. pink grapefruit) = Lycopene & beta carotene:
Beta carotene, lycopene, is an antioxidant that is good for the eyes. It also reduces the risk of cancers and cardiovascular disease.
5. Blue or dark purple (i.e. blueberries, cherries, grapes, red wine, egg plant, purple cabbage, plums,and bilberries) = Anthocyanin:

The pigment anthocyanin has anti-cancer properties.
6. Dark green (i.e. kale, turnip and other greens, zucchini, asparagus, romaine lettuce, bok choy, green peppers, parsley, cilantro, dill, watercress, spinach) = Beta carotene

These are the green colored vegetables, that are usually emphasized the most, Dark green foods are rich in cancer-fighting, immune system supporting antioxidants.

Mama said it best, "Eat your veggies." While you are at it, eat organically fresh fruit, as well. Put some color on your plate from now on. While you are at it, drink plenty of filtered water, organic teas (a variety of color works with teas as well: green, black, white, & others), and organic whole dairy. It’s been said that variety is the spice of life. Why not spice up your meals with a variety of colored fruits and veggies?

What are your favorite fruits or veggies? Do you dislike fruits and/or vegetables? Why? Please share your comments below.

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