Skip to main content

Challenge Accepted: 7 Days, 7 Colors #7Days7ColorsChallenge

photo courtesy Melissa's Produce
When I saw Melissa's Produce post about 7-day challenge to focus on different colors of food, I was intrigued. Read all about the challenge: here

Do you remember the first time you said or did something – maybe with pride, maybe with horror – and you saw your parents? Last week, as we were cooking through our CSA box, D, my Enthusiastic Kitchen Elf, looked at his plate and observed, “Mommy, there are a lot of colors on this plate.” Out of my mouth came, “It’s always good to eat a rainbow.” Oh, my! I have become my mother. 

All in all, my mom is pretty cool. I don't think I would have said that when I was a teenager, but as I hit my mid-40s, I think she rocks. Here she is - taking a swimming lesson from the boys, at a ukulele flashmob with R, and with my dad and boys on their 40th anniversary celebration cruise to Alaska several years ago.



But I digress. This is about food. Our plates were always colorful when I was growing up. Though I am not a nutritionist, my mom’s explanation – when I asked why it’s always good to eat a rainbow – makes a lot of sense to me. She explained that different colors in food indicate different nutrients. For example…

Many RED fruits and veggies are loaded with lycopene and anthocyanins that may combat heart disease and decrease the risk and macular degeneration, the leading cause of blindness in people aged 60 and older.

The best-known nutrient in ORANGE foods is beta-carotene, a powerful antioxidant that is good for eye health and can also help protect your skin from sun damage. YELLOW fruits and vegetables also teem with carotenoids and have an abundance of vitamin C.

Thinking green should be a way of eating as well as a way of living. GREEN leafy vegetables are a rich source of minerals – iron, calcium, potassium, and magnesium – and vitamins – K, C, E, and many of the B. Go green!

BLUE, INDIGO, and VIOLET fruits and vegetables are extremely high in antioxidants. The nutrients in these foods seem to protect your blood vessels, cartilage, tendons and ligaments from damage. The vitamins and minerals in these foods can also help with memory function and urinary tract health.

My mom would tell me: You don’t have to have all of the colors on each plate. Just make a concerted effort to include several colors throughout the day.

That makes perfect sense. So, I am embracing this challenge from Melissa's Produce to focus on 7 colors for 7 days. This weekend I'll kick off with all things red. Stay tuned!

Comments

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur