The winter coats are put away and the garden centres are open for business. It’s hard not to be dazzled by the vast array of brilliantly hued flowers and bright blue skies – literally a breath of fresh air after the hibernation of winter.
This season, take your cue from nature’s bounty and let the colours of the season guide you to healthier eating.
What does colour have to do with healthy eating?
In nature, foods that are more brightly coloured generally have more nutrients. For example, dark green spinach has more nutrients than Boston lettuce, brown rice more than white rice and even dark meat more than light meat. The pigments in nature that colour our food are actually nutrients. The bright yellow in an egg yolk is from carotenoids (which support eye health and the prevention of some diseases), the blue in blueberries is an antioxidant, the higher iron content in beef makes it redder than chicken.
It’s no coincidence that Canada’s Food Guide is set on a rainbow. The Food Guide even tells us to eat at least one dark green and one orange veggie each day. Most Canadians fall far short of this goal… How does your diet compare?
Colour is nature’s way of pointing us in the right direction. Like butterflies are to flowers, we’re naturally attracted to bright colours — let’s put that natural attraction to good work in our daily food choices.
How many colours have you eaten today? There’s no time like the present to add some new colours to your plate.
Prepared for SupperWorks by Karine Barlow, RD www.glutenfreeboutique.ca
Adapted by Joni Lien, Co-founder of SupperWorks, who has been helping busy people eat well since 2005. www.supperworks.com