Eat Yellow Foods – Why Bother?

What’s in yellow foods and orange foods?

You’ve probably heard of beta-carotene, which is a primary nutrient responsible for the bright orange and yellow colours in foods. A related nutrient is alpha-carotene. Both alpha- and beta-carotenes provide health benefits in their own right. In addition, the body converts them into vitamin A. One of the vital ways that vitamin A benefits the body is by maintaining the linings of the organs (e.g. eyes, respiratory tract, urinary tract, and intestinal tract). When these tissues are healthy, bacteria have difficulty growing and viruses are prevented from attacking and making us sick.

Diets rich in alpha- and beta-carotenes have been linked with lower risks of certain cancers and heart disease. These antioxidants are also key players in the health of the immune system, eyes, skin and bones. Moreover, they may help slow the aging process, therefore slowing or stopping the development of age-related diseases like dementia and Alzeimers. 

Yellow and orange foods to eat

  • Cantaloupe 
  • Grapefruit 
  • Oranges 
  • Mangoes 
  • Papaya 
  • Pineapple 
  • Peaches 
  • Bananas 
  • Butternut squash 
  • Yellow peppers 
  • Yellow summer squash 
  • Yellow wax beans

Eat Clean

Train Smart

Feel Great

Jax

Braised Red Radishes

Red Recipe 5

Braised Red Radishes

20 plump radishes, red or multicolored
1 to 2 tbsp. butter
1 shallot, diced
1 tsp. chopped thyme or several pinches dried
Salt and freshly milled pepper

Trim the leaves from the radishes, leaving a bit of the green stems, and scrub them. If the leaves are tender and in good condition, wash them and set aside. Leave smaller radishes whole and halve or quarter larger ones.

Melt 2 to 3 tsp. butter in a small sauté pan. Add the shallot and thyme and cook for 1 minute over medium heat. Add the radishes, a little salt and pepper, and water just to cover. Simmer until the radishes are tender, 3 to 5 minutes. Add the leaves if using and cook until they’re wilted and tender, 1 minute more. Remove the radishes to a serving dish. Boil the liquid, adding a teaspoon or two more butter if you like, and until only about ¼ cup remains. Pour it over the radishes and serve.

From Vegetarian Cooking for Everyone, by Deborah Madison


Eat Clean

Train Smart

Feel Great


Jax