Purple Foods

purplePurple foods are so good for you.

The pigment that makes blueberries, some potatoes, some kinds of carrots, red onions, beets, cabbage, and eggplant purple is what makes them so good for us.  This purple pigment is a potent antioxidant known as anthocyanins.  You will also get this pigment from other berries, red grapes, cherries, pomegranates and plums.  So there is no excuse not to include purple foods into your daily diet.

Studies have linked anthocyanins to lowered risk of cancer, heart disease, brain disorders, cognitive decline and Alzheimer’s Disease.  These powerful antioxidants are also anti-inflammatory and that is a very good thing likely to help reduce the risk of many chronic diseases.

I have a DAILY serving of blueberries every morning.  To me a day without my blueberries is a day without sunshine…Of course I enjoy the other purple foods as well and as often as they are available to me.

Purple potatoes and purple carrots are showing up on plates in many upscale restaurants.  You can usually find them at good grocery stores such as Whole Foods and maybe even your local farmers’ market.

Here is a “Purple Slaw” recipe that goes great with barbecued meats.  Or if you are vegan, it is a great protein and fiber rich recipe to be enjoyed along side a bowl of soup or a mixed green salad.

PURPLE SLAW:  (all of my ingredients are organic and non-GMO)

4 cups finely shredded purple cabbage

2 purple carrots shredded

1/2 tsp Himalayan sea salt

1 cup red kidney beans, drained and rinsed

1 cup corn kernels

1 cup fresh cilantro, chopped

2 large tomato, diced

2 green onions, chopped

DRESSING:

4 tbsp. balsamic vinegar or red wine vinegar

2 tbsp. sesame oil or olive oil

1/2 tsp. crushed red pepper flakes

2 cloves minced garlic

Fresh ground pepper and salt to taste

After shredding your cabbage sprinkle it with sea salt and set it aside.

In a bowl combine shredded carrots, kidney beans, corn, tomato, cilantro, onion.

In a separate bowl combine vinegar, oil, red pepper flakes, garlic and pepper.

Add cabbage to other veggies and toss with the dressing.  Salt and pepper to taste.

Will keep in the fridge for a day or two.

Try to include some kind of purple food into your diet at least 4 – 5 times a week for maximum benefit.

 

 

 

 

 

 

 

, , , , ,

No comments yet.

Leave a Reply