Taste the Rainbow - Living Smart Granola

It is important to eat your veggies… yes, it’s true. But it’s also important to have a variety in your diet too. There is a rainbow of nutritional benefits in eating all the colors that nature has to offer. The nutritional value of all these colors are a big thank you to phytonutrients, which is a fancy word for all the thousands of chemicals found in our fruits and vegetables. Don’t worry, these are the good for you, natural kind of chemicals. They provide powerful antioxidants that help reduce the risk of heart disease, and several types of cancers.

So let’s go through some of these colors. Each one has its own wide spectrum of benefits.

REDS

Helps with circulation
Roasted with olive oil and sea salt
Lowers risk of prostate cancer
Great for heart and lung health

Tip- Tomatoes are a great source of the heart healthy phytonutrient lycopene. This nutrient is best absorbed when the tomatoes are cooked.

ORANGES

Amazing for vision
Aids in immune system support
Eases cramps
Reduces risk of heart disease and cancer

Tip- Sweet potatoes contain the highest level of beta-carotene.

YELLOWS

Helps with reducing macular degeneration and cataracts
Decreases inflammation
Lowers risk of skin, stomach, and breast cancers
Reduces cholesterol
Aids in digestion

Tip – If your hands and feet tend to get cold, eating an orange a day may help!

GREENS

Purifies the blood
Reduces cancer risk
Protects eyesight
Helps with building stronger bones and teeth

A special shoutout to avocados and kiwis, since they contain a great amount of the phytonutrient chlorophyll. Usually this disappears in fruits when they become ripe. Kiwis are also known to help alleviate the common cold, IBS… even insomnia

Tip – Green vegetables are rich in folate – a nutrient especially important for pregnant women to consume to help prevent congenital disabilities.

Cruciferous vegetables, like broccoli, enhances immune function. Dark leafy green are proven to improve mood.