A colorful life!
As a certified Food & Spirit practitioner, I see the power of color in our food and in our life. Colorful pigments in food plants make us feel better by supporting our internal body and overall health. These pigments are called phytonutrients and come in a rainbow of colors with a variety of health benefits. RED is the color of the week! Let’s learn more about the benefits of red plant foods.
Red pigments called Anthocyanidins are known to have anti-inflammatory properties and support our nervous systems and eye health. They are found in foods such as red onions, raspberries and radishes.
Flavones & Flavenols are antioxidants that reduce cell damage as well as having anticancer properties and nerve protection. They can be found in foods such as cranberries and other berries, tomatoes and chili pepper.
RED can also be connected to our community, our tribes and family, and the feeling of being grounded. Take stock of how RED shows up in your foods and/or your life.
Simply Easy Tip:
Start this week by adding at least 1 red vegetables and 1 red fruit; try something new that you haven’t had before.
Notice how you feel about RED-do you have red clothes or home accents or do you avoid red?
If you are not a fan of red foods and/or would like to add more to your daily diet, Phytoganix is a phytonutrient rich green & red powder with an emphasis on red nutrition. Phytoganix is a convenient, delicious way to get a diverse daily supply of phytonutrients from certified organic sources. To order Phytoganix, you can contact our friendly front desk team at (860)519-1916 or email Info@IntegrativeWellnessAndPT.com or you can click on the link above.
Simply Delicious: Beet Hummus Recipe
4 medium beets, peels on, scrubbed to remove any dirt
2 tbsp (30 mL) extra-virgin olive oil
Sea salt to taste
1/4 cup (59 mL) tahini (sesame seed paste)
1/4 cup (59 mL) fresh lemon juice
1 to 2 cloves garlic, coarsely chopped
Preheat the oven to 375°F (191°C).
Rub the whole beets with olive oil and a touch of salt. Put them on a baking pan and roast for approximately 1 hour, until the beets are easily pierced through with a fork. Let cool slightly.
When the beets are cool enough to handle, rub the skins off with a clean dishcloth (be forewarned—the beets will stain it) or use a vegetable peeler. Coarsely chop the beets and put in them food processor with the remaining ingredients. Blend until smooth.
Serve with your favorite chopped veggies or gluten-free flatbread. Refrigerate leftovers, if any, in an airtight container for up to 5 days.