Creating a colorful life with the color YELLOW!
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. Beyond food, color can impact our life in other ways. This week we will look at YELLOW to learn more about the benefits of yellow plant foods.
YELLOW foods contain several healing compounds. Carotenoids, also found in the ORANGE family, are cell protective, anti-cancer and support immune health. Part of this yellow group is Lutein, a substance our body uses for eye health. Great sources for these nutrients are found in yellow peppers, bananas, ginger and oranges and even in some greens like kale. There is great benefit to combining more than one color in our food choices.
YELLOW is also connected with confidence, energy and power.
Simply Easy Tip:
- Start this week by adding YELLOW vegetables along with your RED and ORANGE options; experiment with combining them.
- Tune into how YELLOW makes your feel. Notice where that color shows up in your life or is absent both in food and lifestyle.
The yellow and orange family have some cross over so it’s great to revisit Curcumin. Standard curcumin is poorly absorbed. Theracurmin HP is the first water-dispersible curcumin – dissolving quickly and maintaining solubility over time; resulting in a product that is 27x more bioavailable than standard curcumin extracts. To order Theracurmin HP, 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: Paleo Stuffed Yellow Squash
2 medium yellow squash
1 lb. ground beef (use red beans for vegetarian option)
4 Roma tomatoes, diced
1 tsp coconut oil
1/2 large yellow onion, diced
3 cloves garlic, minced
1/2 tsp smoked paprika
1/2 tsp cumin
1/2 tsp ground coriander
1 tbsp tomato paste
1 tsp salt
1/2 tsp pepper
2 tbsp fresh parsley, chopped
Extra virgin olive oil, for drizzling
Preheat the oven to 375 degrees F. Cut the squash in half lengthwise and use a spoon to scrape out the seeds. Place on a rimmed baking sheet with the cut-side up. Set aside.
Melt the coconut oil in a large skillet over medium heat. Add the onion to the pan and sauté for 3-4 minutes. Stir in the garlic and cook for an additional minute. Add the beef to the pan and cook until no longer pink, stirring regularly. If you are using beans, sauté until flavored
Add the diced tomatoes, along with the paprika, cumin, coriander, tomato paste, salt, and pepper. Stir well to combine.
Spoon the beef mixture into the squash boats and lightly drizzle with olive oil. Bake for 25-30 minutes until the squash is tender. Serve warm, sprinkled with fresh parsley.
Adapted from: http://paleogrubs.com/stuffed-squash-recipe