We’ve all heard that half of our plates should be filled with colorful fruits and vegetables at every meal. But is eating a rainbow of recipes possible all of the time, even in the dead of winter? (And can you really get picky youngsters to eat a spectrum of produce?) Frances Largeman-Roth, RD, author of Eating in Color: Delicious, Healthy Recipes for You and Your Family, shares some tips from her new cookbook.
Q. You cook with colorful produce to help reduce the risk of heart disease and stroke, diabetes and obesity. What’s the theory?
Compared to the rest of the food supply, fruits, vegetables and whole grains are lower in calories and higher in fiber. And when you focus on filling your diet with unprocessed foods, you’re eliminating much of what leads to the typical unhealthy American diet. Second: Fruits, vegetables, whole grains, nuts and seeds contain phytonutrients — plant compounds that provide a health benefit. Science is really just scratching the surface of how important phytonutrients are. One thing is for sure: Most of us aren’t getting enough fruits or vegetables, so just adding another couple of servings each day will go a long way toward making …read more