Colorful Food
It’s a safe bet that when you’re looking to eat a healthy dinner, the more colorful your food is, the healthier it must be. Some nutritionists will suggest you eat a rainbow of food colors. Let me qualify that by saying it needs to be naturally colorful. No artificial, neon, tie-dye, electric blue colors will make it healthy, even though that might make little kids want to eat a dish. Bleh.
This sesame chicken salad that we ate last night was one of the more colorful dinners I’ve prepared in a while. The white chicken pieces accented the green of the cucumbers, bok choy and cilantro. The red jalapeno slices promised that extra zip which would make the dish exciting. It was dressed with a soy sauce, sesame oil, ginger dressing (there was a little bit of sugar in the dressing), and it all combined into a very tasty salad. Serving it on a colorful plate added to the eye and appetite appeal, don’t you think?
Of course, few meals are perfect. Annie went into a coughing fit from the jalapeno slices, and Louisa refused to eat the bok choy. But she more than made up for it in chicken and cucumbers. A fair enough nutritional trade in my opinon.
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I’ve heard about the mutil colored food and nutrition theory before but I don’t fully buy it. Take the example of red foods. There can be cherries, tomatos, peppers, and beets ( not to mention red meat). I could have an entirely red plate and cover a good percentage of nutritional needs. I probably really wouldn’t do that though.
True, but I think it depends on the color you choose. I have a feeling the advice is aimed to boost the typical American, starchy diet. You know, brown meat, white potatoes, pale yellow mac and cheese – the tan and brown palette.
Color also makes for a more appetizing impression, mentally setting you up to enjoy the food more. 3 shades of beige does not do much to jump-start your senses!