Salsa, bell peppers, and guacamole... a painless way to eat your colors.
Lately a lot of people have been asking me about the "yoga diet" and how they can extend their practice into their eating. The yoga diet is pretty simple; little or no meat, fresh vegetables that are naturally in season, and nothing too spicy or jarring to the system. It's quite striking sometimes, you can read a yoga text from a thousand years ago describing the proper diet and it's almost identical to the FDA's multi-million dollar food pyramid.
Anyway, I've been reading about how important variety is in your fruit and vegetable choices, and it can be a little overwhelming trying to figure out how to get this percentage of Vitamin D and that amount of anti-oxidants and enough of the "good cholesterol," which I still don't really understand. So I was reminded of that big movement a few years ago, "Eat Your Colors."
This movement really stuck with me because it said to use your eyes instead of a chart to achieve a healthy diet. By having a table of many bright, varied colors, you are providing the right balance of nutrients for the body.
The science behind "eat your colors" is that the same things that make fruits and vegetables bright and colorful are also really good for us. These chemicals are called "phytonutrients" and have been closely linked to the anti-oxidant process.
Whatever the science says, the colorful approach to food is tasty, energizing, and nice to look at. I find that certain styles of cooking, especially Mexican, lend themselves well to this approach. So the next time you're in the produce section, try to get a full spectrum of color in your basket, and a full spectrum of nutrients in your body!
If you want more details about phytonutrients, I found this site very informative.