Days 345 - 347 - The Colors of Health

The more color in your meal the better.  Even though I've been running a triple schedule the last few days and haven't done any serious cooking, a few fresh vegetables make a quick dash of color:

This Greek Gyro Salad is part of the 'plate' special at Sparti's.  It actually provides 3-4 meals (two for each Ken and I).  Today I added a fresh carrot salad for color... grated the carrots in the processor and added minimal mayonnaise and equal amount of fresh lime juice.  (Under 2 Tbsp. each).  I thought it might have to be sweetened, but not so.  The lime juice gave such a fresh crisp flavor to the salad, I'm sure it will permanently replace our old version of the sweeter and thicker mayo dressing.  Cranberries added another color as well as delightful flavor.  This meal is a winner for me because it has Green (Romaine), Red (Cranberries and Red Onions), Orange (Carrots), White (sweet onions) and brown (Gyro meat). 

Sunday was pot-luck and I picked up pre-cooked tenderloin tips which were added to rice noodles 'cooked' in beef broth with a scant 1/2 tsp. of Italian seasoning.  Will try to add a photo of that tomorrow.

Just began a simmer of a meaty ham bone and yellow peas with onions for tomorrow's soup.   There's one good thing about delivering all the sweet treats - Just cooking, taste-testing and smelling all the sweet stuff while preparing goodies for senior citizens the past few days has convinced me I won't have a problem at Christmas - sugar just doesn't smell good anymore, so maybe I OD'd on tasting! 

I wish I had time to do a liquid fast, but am thinking between Christmas and New Year will be the perfect time.  I will be done with the blog, and can prepare broth, veggie juice and smoothies, all of which can be colorful too - but much more energizing than eating on the run.

Until then - color is my aim - three or more a meal. 
Greens:  Darker tones are better - Benefits: Vitamin A and vitamin C,  protein (per calorie), fiber, iron, calcium, lutein, magnesium and folic acids.   Low in calories, low in fat

Reds:  Benefits:  Vitamin A and C, potassium , antioxidants, and melatonin and magnesium and anthocyanins from Cherries (reduce pain a nd inflammation)

Yellows and Oranges: Vitamin C,  Vitamin B1, fiber, lycopene, antioxidants, beta carotene, Vitamin B6, Iron, riboflavin, and potassium

Blues and Purples: Richest in antioxidants, Manganese,  and Vitamin K., potassium and calcium, Vitamin A, magnesium, iron, potassium, Vitamin C, and fiber.  Low in calories and fat. High in energy, protein, and carbohydrates.

The colorful palate keeps memory sharp, fights cancer, heart disease, degenerative nerve disease, and many other inflammation fed diseases while building up the immune system, and providing low calorie energy.

1Corinthians 10:31 
Whether, then, you eat or drink or whatever you do, do all to the glory of God.