Eating By Color: Red, White and Blue by Toby Amidor in Eating By Color, July 4, 2012
Celebrate July 4th by getting the most out of your red, white, and blue foods. We’re not talking artificially-colored goodies, but rather fresh and delicious fruits and veggies in naturally-patriotic tones.
Red hued foods have tons of antioxidants like vitamins A and C. They get their red color from phytochemicals like lycopene and anthocyanins. Lycopene is an antioxidant found in foods like watermelon and tomatoes and helps protect our healthy tissues from free-radical damage. Anthocyanins are found in foods like cherries and strawberries. This powerful antioxidant helps fight inflammation and protects your blood vessels and nervous system.
- Cherry recipe: Peaches With Balsamic Cherries
- Strawberry recipe: Strawberries With Basil Granita
- Tomato recipe: Tomato Salad
- Watermelon recipe: Frozen Watermelon Margaritas