Autumn’s Amazing Colors
Isn’t Autumn amazing? Colors everywhere! (For those of us in the cooler parts of our country.) If the trees of red, gold and orange weren’t enough, every kind of colorful vegetable is being harvested and sold right now. Farm stands and produce departments alike become a palette of the brightest reds, oranges, yellows and purples. The variety delights our eyes, but it also enhances our nutrition.
The more nutritionists have researched food, the more interested they’ve become about the colors of fruits and vegetables. They’ve discovered that besides being pretty, the various colors deliver various nutrients to our bodies. The more varied our food colors, the healthier our food.
BLUE/PURPLE foods such as blueberries and eggplant, are good for urinary tract health and for helping memory function. As you look for this color, don’t forget purple cabbage, purple grapes and plums.
GREEN vegetables are rich in a number of cancer fighting antioxidants, along with Vitamin K, folic acid and potassium. We’re not just talking about lettuce here. Go wild with green and have some okra, Bok Choy and broccoli! And, of course, my favorite—kale.
YELLOW and ORANGE fruits and vegetables help with eye health especially to help prevent macular degeneration. These foods are also rich in Vitamin C and antioxidants that prevent arteriosclerosis, heart disease, arthritis, asthma and some cancers. So enjoy carrots, pumpkin, butternut squash, yellow pepper and corn.
RED foods contain resveratrol and lycopene which are one reason Mediterranean diets are so healthy. Lycopene, known for fighting prostate cancer is found in watermelon, pink grapefruit and tomatoes. Resveratrol has ant-inflammatory properties and helps lower risk for heart disease and cancer.
WHITE foods feed the good bacteria and yeast in our intestines, but have anti-bacterial properties that prevent growth of harmful bacteria. They are also anti-inflammatory and can lower blood sugar. Cauliflower, onions, garlic, daikon radish and jicama are all in this group.
A business acquaintance of mine made this stuffed pumpkin for Thanksgiving. She was even featured in a local newspaper suggesting that this be a vegetarian alternative to the turkey on Thanksgiving. I’ve made since seeing the article in the paper and I recommend you try it too. The results are well worth the time and labor put into this fabulous autumn entree. Consider this recipe for this autumn – stuffed-pumpkin.
If you’d like to learn more about the benefits of autumn’s amazing colors, click here.