This week’s featured color…GREEN
(just adding green food coloring for St. Patrick’s Day doesn’t count!)
According to the American Dietetic Association, fruits and vegetables which are GREEN have antioxidant potential which may help promote healthy vision and reduce cancer risks.
Fruits to try this week:
Avocadoes (this is a great time of year to buy fresh ones), apples (the ADA listed them here), green grapes, honey dew, kiwi,
Veggies to try this week:
Asparagus, broccoli, green beans, green peppers, leafy greens, spinach
We challenge you to eat one of the GREEN foods above EACH day this week!
At the Jenning’s house, we made an old favorite which was DEFINITELY GREEN!!! WE call it “Irridescent Green Stuff”
If you dare, here’s the recipe for Indian Mustard Greens & Spinach: http://www.bbc.co.uk/food/recipes/mustardgreens_5139
Ryans notes: I seldom have the hot peppers handy, so I skipped them. Instead of cooking 1 ½ hours until mushy, we steam the coarsely chopped mustard greens & spinach until wilted and put them in the blender with all the other ingredients (except butter and corn flour) and blend until pureed (adding steaming water as needed to allow blending). We then heat the butter/ghee or oil in a large saucepan and add ½ cup of cornmeal for texture. Stir a couple minutes and add the puree. Stir to thicken, salt to taste and serve with warm whole grain tortillas. Eat until silly.
