It is said that one must eat all colours of the rainbow for a healthy diet. It may seem that in winter this is not possible but by visiting local shops, I’m discovering a variety of vegetables of all colours. Here are some- purple cauliflower and red carrots.
The great thing about these vegetables are that because they have so much flavour, they can cooked very simply- roasted with some olive oil, steamed, pulsed into soups or even eaten raw. They don’t need much flavouring- just salt and pepper will do. The photographs show the purple cauliflower and carrots roasted. Also, shown is a simple soup of broccoli with some stilton (left over from Christmas). I also chopped up the leaves and stems from the cauliflower and made it into stir fry with rice- my zero waste effort.
Cauliflowers are good for a healthy heart, and purple ones, which get their colour from anthocyanins- flavonoid pigments that also give red cabbage, purple carrots, and many berries- give the same health benefits as these ‘super foods’. It is said that anthocyanins can help with rheumatoid arthritis, due to their strong anti-inflammatory and antioxidant properties. Cauliflowers contain 46 milligrams of vitamin C per 100 gram serving and they also contain Vitamin K and calcium- all good for warding off winter colds and aches and pains.
PS- I haven’t grown them but I’m supporting small farmers and buying locally- so that is really a canny thing to do!
June 14, 2021 at 9:40 am
Different people associate different things with life during winters: some will think about snowflakes falling gracefully from the sky while others may be reminded of Christmas carols or snowy walks through frozen landscapes when you don’t want your feet to get cold. Others still imagine being bundled up under warm blankets inside by blazing fireside enjoying hot cocoa as it sloshes around in mugs larger than our heads.