The Colors of Spring

Spring has definitely sprung in the beautiful Pacific Northwest.  And that means it's time to have more colors in our diets. One of the easiest ways to start incorporating colors are in Salads.  Salads should include an array of colors, orange from carrots and/or orange peppers, red from tomatoes and/or red peppers, white from radishes, green cucumbers, dark green leafy vegetables, and purples from some of the leafy vegetables.
Branch out and include different vegetables in a stir fry or ramen noodles (see my recipe on the recipe page), grill different vegetables.  Again, vegetables should cover 50% of your plate so go big and bold. Experiment with different vegetables in different dishes. Why can't meatloaf have some orange and green (carrots and celery or peppers)? If you try something and it doesn't go over well either adjust the recipe or decide to try a different way.  The internet has all sorts of recipes for incorporating vegetables into your regular meals. 
Also, if you have someone who's a picky eater remember it takes a bit of experimentation sometimes to find how to include colorful vegetables in a way they can enjoy. Be patient with yourself and others as you work to include the springtime vegetation. And don't limit yourself to just vegetables. Fruits start to about in mid to late spring and have many of the same phytonutrients. So, for instance, I cannot eat nightshades; therefore, I cannot get lycopene from red tomatoes which is what most people eat to get that nutrient.  I eat watermelon which is also red and has an abundant amount of lycopene.  So does papaya and red carrots. By eating a variety of colors every day I ensure my body is getting the nutrition it needs from whole, seasonal, organic foods and it rewards me by giving me the energy I need to stay awake the extra hours of daylight, work in my yard, play in the sunshine, garden and work.  Spring is a time of bursting energy. Your body is just waiting to spring into action! Give it some spring colors and Go Play!!!!