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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.

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Eating by Color for Maximum Health









Farmers Market Cookbook



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Coloring the Seasons



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What Color Is Your Diet?



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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


1 comment »

  1. All material copied from one more supply

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