Color Your Food Workshop

We had our fourth workshop last Thursday called “Color Your Food”, a program we learned about and were inspired by at Elizabeth’s Amazing Heart Farm (more details about Color Your Food).  Essentially, Jasmine used resources from the program and some online research to provide useful information about the benefits of eating foods of a certain color (specifically, vegetables and fruits).

We put together a rainbow assortment of healthy foods:

Jasmine & I throwing together the workshop snack

Jasmine & I throwing together the workshop snack

Strawberries, carrots, lettuce, blueberries, and grapes

Strawberries, carrots, lettuce, blueberries, and grapes

Some fun facts about food:

Phytochemicals and antioxidants originate only in plants.  Phytochemicals help protect plants from damage, and in humans, reduce cellular damage, decrease cholesterol levels, and prevent cancer cell replication, amongst other beneficial effects.  Antioxidants strengthen the immune system and include vitamins C & E.

Red fruits and veggies often contain lycopene, which can better be absorbed when cooked in oil.

Orange fruits and veggies get their pigment from beta-carotene, which can decrease the risk for multiple types of cancer.  They are fat-soluble, so eating carrot sticks with hummus, or sweet potatoes with butter are a good way to absorb it.

Yellow fruits and veggies have zeaxanthin and lutein, which help eyesight.

Green fruits and veggies get their color from chlorophyll, which is not linked to human health, but often indicate high vitamin and mineral content.

Blue and purple fruits and veggies can reduce high blood pressure and lower cholesterol, can protect the heart and vision, promote mental focus, and slow age-related memory loss.

What we’re trying to say is that vegetables and fruits are great for you!  Eat them daily. 🙂

People signing in for the workshop.  Families that have plots at the garden, Healthy Options families, and students from campus came

People signing in for the workshop. Families that have plots at the garden, Healthy Options members, and students from campus came

We had the workshop in the grass!  It was a lovely, cool evening.

We had the workshop in the grass! It was a lovely, cool evening.

Jasmine & I teaching the workshop

Jasmine & I teaching the workshop

We showed some of our friends the garden

We showed some of our friends the garden

We provided a handout that listed different fruits and veggies of each color of the rainbow and a recipe for each color, including Vegetarian Stuffed Red Bell Peppers, Peach Cobbler, Spicy Southwest Squash Casserole, Vegetarian Kale Soup, Blue Corn Cornbread, and Fennel & Radicchio Salade with Olive Vinaigrette.

“Keep as near as ever you can to the first sources of supply—fruits and
vegetables.”

-B.W. Richardson

Stay healthy and happy, my friends,

-Adrienne

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