There's something about food being an unusual primary color that brings me back to the good ol' days. You know, when you used to squeeze fluorescent colored ice into your mouth from a plastic wrapper on a hot summer day, or when you had your grandparents pour bright colored sugar into your mouth straight from the paper tube as you laid on their couch? At least my brother can relate. Cue: freeze-pops & pixie sticks.
Regardless of what your favorite bright colored candy was back in the day, it's likely that we all know by now those processed sugary treats saturated with artificial colors and flavorings were not doing us any good. It's a shame that most foods that have an unusual vibrant color means it's been sabotaged with artificial ingredients, and that conversely, the majority of what Americans eat these days is as bland in color as the Sahara Desert.
As a Dietitian, it's my job to educate the community that adding more color to our plates from real, whole foods means we are consuming a variety of vitamins, minerals, antioxidants to help ward off disease. And though you can do this very efficiently from every day foods you can get from the produce section at your grocery store or farmer's market, I'm all about gettin' a little fancy sometimes.Read More