What are we seeing now at farmers' markets? Heirloom (tomatoes growing in my backyard, thanks to Trish-professional organic gardener) and specialty vegetables with a purple hue-including purple potatoes, tomatoes, carrots, beans, corn, asparagus, peppers, baby artichokes and cauliflower.
The dark pigments responsible for the purplish tones are called anthocyanins, a type of phytonutrient or plant compound that is being hailed for its potential disease-fighting benefits.
Studies suggest anthocyanins may help reduce the risk of heart disease, diabetes and certain types of cancer. Some evidence indicates these purple pigments may protect our brain as we age-that would be me- and could play a role in helping us achieve a healthy weight-is that me again??
Anthocyanins belong to the flavonoids family of plant compounds. They are among the most potent of all phytonutrients and have gained the attention of scientists worldwide.
The most concentrated natural sources of anthocyanins are blue and red fruits including blackberries, blueberries, cranberries, cherries, concord grapes and berries such as chokeberries, elderberries, and bilberries.
Serving suggestions: Sprinkle blueberries, blackberries or dried cherries on your morning cereal or oatmeal. Make coleslaw with shredded purple cabbage and purple carrots. Use purple potatoes in potato salad or include in a mixture of baby potatoes and roast with a drizzle of olive oil. Slice purple grapes and add to chicken salad or a tossed green salad. Add purple carrots and purple kale to an Asian-style stir-fry. Toss a plum in your bag for an afternoon snack. Drink a glass of purple grape juice at breakfast. Make a chunky salad with purple corn and purple onions. Add a side of steamed purple asparagus, beans or cauliflower at dinner. Eat a bowl of mixed berries for dessert.
All thanks to Janet Helm of Local Cuisine.
Contact me for Trish's contact-organic herb and vegetable gardener. Our garden is beautiful.
The dark pigments responsible for the purplish tones are called anthocyanins, a type of phytonutrient or plant compound that is being hailed for its potential disease-fighting benefits.
Studies suggest anthocyanins may help reduce the risk of heart disease, diabetes and certain types of cancer. Some evidence indicates these purple pigments may protect our brain as we age-that would be me- and could play a role in helping us achieve a healthy weight-is that me again??
Anthocyanins belong to the flavonoids family of plant compounds. They are among the most potent of all phytonutrients and have gained the attention of scientists worldwide.
The most concentrated natural sources of anthocyanins are blue and red fruits including blackberries, blueberries, cranberries, cherries, concord grapes and berries such as chokeberries, elderberries, and bilberries.
Serving suggestions: Sprinkle blueberries, blackberries or dried cherries on your morning cereal or oatmeal. Make coleslaw with shredded purple cabbage and purple carrots. Use purple potatoes in potato salad or include in a mixture of baby potatoes and roast with a drizzle of olive oil. Slice purple grapes and add to chicken salad or a tossed green salad. Add purple carrots and purple kale to an Asian-style stir-fry. Toss a plum in your bag for an afternoon snack. Drink a glass of purple grape juice at breakfast. Make a chunky salad with purple corn and purple onions. Add a side of steamed purple asparagus, beans or cauliflower at dinner. Eat a bowl of mixed berries for dessert.
All thanks to Janet Helm of Local Cuisine.
Contact me for Trish's contact-organic herb and vegetable gardener. Our garden is beautiful.
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