Cooking with Colour ...GREEN

I'm enjoying my new drive to eat a wider selection of more colourful foods and to think colour -colour -colour when I shop and cook our meals.We all know fruits and vegetables are a great source of vitamins, minerals and fibre but the pigments  in the colours of bright fruit and vegetables have incredible healing powers for us to utilise.  These pigments are called Phytonutrients - and have the power to kill harmful bacteria, lower a fever, stop the growth of cancerous cells, slow down the ageing process, heal inflammation  and are also antioxidants Phytonutrients come in rainbow colours in our foods such as.......

Lycopene is a red pigment found in  tomatoes, red peppers, guavas and red palm oil. 

Betalains give foods and flowers their red, blue or purple colors, and are primarily found in beets.

Blueberries, blackberries, purple cabbage and red wines get their color from anthocyanins. 

Chlorophyll gives a predominant green color to many vegetables, even covering up the weaker coloring of other pigments. 

Lutein and zeaxanthin are yellow pigments that are also found in leafy greens and are covered up by chlorophyll.  You can see the true color of these pigments in squash, pumpkin and yellow corn.  

Curcumin is a yellow-orange pigment found in the spice turmeric.

Every day I've been selecting foods like an artist chooses paint colours  its much more appealing, appetising,fresh,bright,tasty and healthy...Besides the obvious health benefit  it is fabulous to sit down to a vivid and colourful plate of food  See previous blogs for red yellow and purple foods- we are now up to Greens and Whites....... 

Green Foods
Green vegetables contain chlorophyll, fiber, lutein, zeaxanthin, calcium, folate, vitamin C, calcium, and Beta-carotene. Our greens reduce cancer risks, lower blood pressure and cholesterol levels, digestion, support kidney health and vision, fight harmful free-radicals and boost our immune system.

Artichokes
  Arugula (rocket)     
Asparagus
   Avocados
   Broccoli       Brussel sprouts
             Celery
   Cabbage
   Cucumbers      Endive
 Green apples
    Green beans
      Green grapes
         Spring onion
      Green pears
        Green peppers   Green chilli
            Honeydew
     Kiwifruit
      Leafy greens
      Leeks
     Lettuce
          Limes
     Okra
      Peas
      Snow Peas  
    Spinach
    Sugar snap peas
      Watercress
  Zucchini  and Zucchini flowers Wheat grasses  Aloe vera juice  Mung beans   Watercress

Fresh herbs - basil , coriander, Oregano,  Tarragon, Chervil, Mint,  Parsley, Thyme and Rosemary.         Pesto            Salsa verde   Green Olives             Olive Oil   Chives      Pepitas Vine leaves and  Dolmades   Green pasta  Green split peas.......