Cookbook arranges food by color and nutrients October 24, 2012 | By Kay Stepkin, Special to Tribune Newspapers
They say you eat with your eyes as much as your palate. Fun, easy-to-read and visually exciting Color Me Vegan by Colleen Patrick-Goudreau, plays on that concept by grouping plant-based foods according to their colors and the associated nutritional values.
Eating foods in a variety of colors will guarantee different nutrients, the author says. For example, orange beta-carotene, found in carrots and yams, is linked to decreased risk of several cancers.
Blue anthocyanins, found in such as foods as blueberries, eggplant and purple kale, are tied to healthy blood pressure. Red lycopene, in beets, cherries and tomatoes, and yellow lutein, in corn and pineapple, may lower risk of macular degeneration.
A combination of cooking tips, food lore and historical and health information feature in the book, along with delicious and unusual recipes. “Eat food, not pills,” advises Patrick-Goudreau, promoting good nutrition over bottled vitamins and food supplements.
Click here for the full article and quick recipe from Color Me Vegan.