Living in New York City means living with a small kitchen, but the roof accesses are plenty, so in the presence of summer in this amazing city I have been creating a means of embracing the small kitchen. The meals I have been cooking up make me embrace my inner artist, referring to a big wooden board as my canvas and the different meals as the paint.
The ability to share from one board is a seriously new fun way of communal eating. I wanted to make sure they are super vibrant, a saturation of colour. The reason for this is simple – with more dense pigments (colour), there are more micronutrients of flavour – more colour equals more tastiness. On another note, more colour also means more nutrients. This can lead to better bodily function: improved focus, weight loss and overall health.
Here are just some of the different benefits that a variety of colours can provide …
“Not only are we eating a delicious offering in a seriously wicked vibe, but all the tastiness is phenomenally good for your health too.”
Red – tomatoes, pink grapefruit and watermelon
Rich in carotenoid lycopene, which destroys the gene modifying free radicals which can lead to prostate cancer and lung disease.
Orange – carrots and sweet potato
Contain beta-carotene that fights off the pathogens and free radicals that are located around our biggest organ. They also contain alpha-carotene, which is a strong cancer fighter itself.
Orange / yellow – oranges, nectarines and pineapple
Contains beta cryptothanxin that helps with sending messages between cells.
Purple – blueberries, beets and eggplant
Rich in antioxidants that can delay aging and prevent heart-related blood clots.
Green – broccoli, kale and brussels sprouts
Dense in cancer blocking chemicals, they prevent the actions of carcinogens.
Yellow / green – spinach, green peas and avocado
Prevent age-related muscular degeneration, and reduce the onset of cataracts.