Eating the Rainbow
Capsicum Salad with Tuna Dressing
Capsicum Salad with Tuna Dressing
Mother Nature has somehow colour coded the Vegetables and Fruits that different elements are reflected in different colours have nutritional values bring us health benefits.
This Capsicum Salad is easy to make and delicious to eat. The best test is my mom, a very tranditional oriental lady who would try to avoid raw western food, and she put her thumb-up for this salad.
Ingredients :
1. Capsicum - 3 colours - Green, Red, and Yellow
2. Brocholli
3. Celery
4. Tomota
5. Grape
Steps to prepare Vegetable :
1. Wash all ingredients
2. cut Capsicum, Celery and Tomota to slices
3. Cut Brocholli into chewable size
4. Place on salad plate ready to serve
Steps to prepare Tuna Dressing :
1. One can of Tuna in Olive Oil, retain a small quanity of olive oil
2. add dashes of black pepper
3. add one table spoon of thousand islan
4. add one table spoon of Lemon Juice
5. Blend well, ready to serve
Fruits and Vegetables are gift from the Mother Nature, nutrinients are colour coded to give us clues and hints on how to use them for health theraphy, here are some information on the Colour Decolour.
Enjoy your Rainbow Eating
RED
Guava, Watermelon, tomatoes, red grapefruit and Red Capsicum contain Lycopene which protects white blood cells so your body can fight infections.
ORANGE
Apricots, Papaya, Pumpkin, Carrots and Oranges, all contain carotenoids. The ingredient aids cell function by mopping up the toxins.
GREEN
Broccoli, bok choy, lettuce, cabbage and spinach are packed with phytochemicals, lutein and folate. These antioxidants scoot around your body healing damaged cells. You could even say they’re your body’s mini medical team!
PURPLE
Eggplants, prunes, figs, and blue berries are loaded with more lutein and zeaxanthin which will help relax blood vessels and make it easier on your heart.
WHITE / YELLOW
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