a colorful sampling ::::
Just a change in my typical recipe post: today, I give you many recipes. Eat in the colors of the rainbow, especially fruits and vegetables. Some of my colors are not fruits and vegetables here, and not under the guise of “healthy” (lemon-lime gummy candy – not exactly dinner).
Red (Red vegetables are rich in lycopene, which can scavenge free radicals.)
calabrese sausage stuffed bell peppers
cranberry galette (and honey-sweetened compote and jam)
goat cheese-stuffed red peppers
korean dried squid (ojingo chae bokkeum)
pasta with fresh tomatoes, dill, and feta
roasted peppers with herbed breadcrumbs (vegan)
Orange [Oranges and peaches are high in beta-cryptoxanthin — good for the heart! Carrots and pumpkin contain alpha carotene (protects against cancer) and beta carotene (converted to vitamin A).]
liquore di albicocche (apricot liqueur)
fennel and citrus salad with mint
persimmon (fuyu), pomegranate, and apple fruit salad
pumpkin panna cotta with caramelized apples
Yellow (Corn and peas contain lutein and zeaxanthin, which protect the eyes.)
basil lemonade with meyer lemons
chawanmushi (Japanese savory steamed egg custard)
curried cauliflower and green beans
golden beet latkes with smoked paprika sour cream
indian eggs and potatoes (unday aur aloo)
grilled corn with basil-garlic butter-oil
lemon cupcakes (with lemon cream cheese frosting)
Green (Green vegetables like kale and broccoli are rich in compounds that help prevent cancer, such as sulforaphane, isothiocyanate and indole.)
pea porridge with fresh ricotta and speck
zucchini, mint, and pomegranate salad
Blue / Indigo / Violet (Beets, berries, plums contain flavenoids which help delay aging.)
pan-roasted pluots with mascarpone, honey, and thyme
purple potato salad with gorgonzola and bacon
roasted cippollini onions + purple cauliflower
