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Eating the Rainbow

July 2, 2010 by Reader's Connection

A meditation on food colors–food colors, not food coloring–from Central Library´s Julie Able:

Now that produce markets are in full swing I like to browse the stands for beautifully colored foods.  Rhubarb, Swiss chard, and beets are some of my weaknesses right now.  Did you notice that they share a nice red hue?  Red foods are my favorites.  I’m just happier eating tomatoes, beets, red peppers, cherries, cranberries or pomegranate seeds than anything else. 

How are you with the blue food?   I can pass a blueberry by, but will enjoy a few surrounded by pancake batter or red food.  Strawberries mixed with blueberries I can do.

That’s another thing I like about red food.  Red food makes all the other foods on your plate look better and a colorful plate makes me smile.

Vegetables by 40 Great French Chefs

 

 

Vegetables by 40 Great French Chefs

 

 

 

 

 

 

  

 

 Eating by Color for Maximum Health

 

 

Eating by Color for Maximum Health

 

 

 

 

 

 

 

  

Farmers Market Cookbook

 

 

Farmers Market Cookbook: A Fresh Look at Local Flavor

 

 

 

 

 

 

 

  

Coloring the Seasons

 

 

Coloring the Seasons: A Cook’s Guide by Allegra McEvedy

 

 

 

 

 

 

 

 

 

What Color Is Your Diet?

 

 

What Color Is Your Diet? The Seven Colors of Health by David Heber

 

 

 

 

 

 

 

  

 

 

 

The Color Code

 

 

The Color Code: A Revolutionary Eating Plan for Optimum Health by James A. Joseph and Daniel A. Nadeau

 

 

 

 

 

 

 

   

 

 

Local Bounty: Seasonal Vegan Recipes

 

 

Local Bounty: Seasonal Vegan Recipes by Devra Gartenstein

 

 

 

 

  

 

 

The Berry Bible

 

 

The Berry Bible: With 175 Recipes Using Cultivated and Wild, Fresh and Frozen Berries by Janie Hibler

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