Eat the rainbow!!
Today’s post is all about purple foods. Yay! A Purple Rain of health!! Sorry Prince, I couldn’t resist…
Anyway – we all know about the antioxidants in yellow and orange foods. Got it. Maybe also lycopene in tomatoes. Greens are good for all kinds of things. But did you know about purple foods and their anthocyanins?! It’s a type of flavonoid, meaning a powerhouse of anti-oxidant, anti-inflammatory, anti-viral, and anti-cancer substances. Does that same ol’ green salad you’ve planned for tonight all of a sudden not seem so exciting anymore? Purple cabbage to the rescue! Not only powerfully purple, but also crunchy, versatile, and delicious!
For a great alternative to green salad, try:
1 small or 1/2 of a regular head of purple cabbage, thinly sliced
1 large red beet, peeled and grated
1 apple, peeled and chopped
A few slices of red onion (not too much – you don’t want overpowering onion flavor)
1/4 cup of dried cranberries
Good pinch of good quality salt
2 tsp. natural sugar
2-3 tbsp. red wine vinegar
2 tbsp. expeller-pressed organic canola oil
Pinch of ground cloves
Combine cabbage and beets in a large bowl. Add salt, toss well, and let stand a few minutes until veggies begin to soften. Add apple, onion, and cranberries, and the rest of the seasonings. Combine gently, but thoroughly. Let sit for a few minutes for all the flavors to seep into the cabbage. Taste for seasoning and adjust to your taste. Done! Think of it as the vigilante of your health.
Enjoy and Live Happy and Healthy!
