COLOR YOU DIET

 

A colorful, balanced diet is associated with good health.

Vegetables from our garden

So what does color have to do with diet anyway?   According to the American Institute for Cancer Research, deeply colored vegetables -- whether green, yellow, orange, or red -- and dark leafy greens offer the most protective health benefits against cancer and other diseases. 








The more brightly colored the vegetable, the more protective the health benefits, thanks to a rich assortment of plant compounds called phytochemicals.

 

Fruits should also be an important part of our overall healthy eating plan.  Dr. David L. Katz, director of the Yale University Prevention Research Center, said that “to maximize the benefit, you actually want a variety” of fruits. He advises “eating the rainbow,” since different colors signal different types of antioxidants and nutrients.

I challenge myself daily to keep my dishes colorful.

Fried peppers

Spinach and brown rice

Sauteed mushrooms

Cream of squash soup

Zucchini, potatoes and eggplant casserole









 

 

 

 

 

Sausages and Peppers MY WAY

Sausages, peppers and onions is a staple in our family for the 4th of July festivities and other family gatherings. 

Many people make sausages and peppers fatty and soggy.  I prefer to poach my sausages first to remove the fat. 

Here is my recipe:

Ingredients

For the sausages:

2 lbs. Italian sausages (hot or sweet) depending upon your preference

For the peppers and onions:

•   6 yellow peppers or green (I prefer fryers rather than bell)
•  4 serrano chile peppers or jalepeno peppers
•  4 yellow onions
•  2 red onions
• 1 cup of olive oil
•  Salt and freshly ground black pepper

Directions

Fill a large pan halfway with cold water and add sausages. Bring to a boil and simmer until nicely caramelized.

For the peppers and onions:
 

Seed and slice the peppers into julienne, peel and slice the onions, soup style. Thinly slice the serrano peppers. In a large mixing bowl toss all of the vegetables together salt and pepper. In a large frying pan, saute’ the peppers until golden. Once the peppers are golden, remove with a draining spoon onto a platter.  In the same oil add the chopped onions and saute' until golden.  Remove onto a platter with a draining spoon.  Cut the cooled sausages into chunks at an angle if possible, add the peppers and onions and mix gently.