Orange and Yellow

In honor of National Nutrition Month I have been focusing on Eating with Color as the theme for this month. Eating with color is not only super beneficial health wise but eating with color is definitely fun! Who wants to eat food that is all the same color? You would not believe the frequency that Americans eat brown or tan food. Think about all the white bread, mashed potatoes, gravy, fried chicken, creamy pasta, or french fries that we consume that is the same color. Although even the white and brown colors have benefits, I would think that a plate full of one color would be very boring to say the least.

Starting today with the colors ORANGE and YELLOW: Carrots, sweet potatoes, oranges, pumpkin, cantaloupe, butternut squash, mango, apricots, grapefruit, sweet corn, peaches, peppers, and lemons are several orange and yellow options. Orange and yellow colored fruits and vegetables contain vital nutrients:

• Beta-carotene: our body converts this to Vitamin A that has super immune boosting antioxidant properties. This keeps our eyes and skin healthy and helps protect against infections. Carotenoids have been shown to lower risk of numerous cancers and heart disease.
  
• Vitamin C: the good old cold fighting antibodies. Also helps heal cuts and wounds and keep teeth and gums healthy.
• Potassium: helps maintain healthy blood pressure.

A little sweet potato and egg saute.

Some of my first homegrown carrots.