January is promoted as “Veganuary” when people look at trying out a vegan diet.
This maybe a step too far for many of you but making sure you have more plants in your diet is really important as many of us don’t even get the recommended 5 a day in our diets.
What are the positives about having more colourful fruits and vegetables in your diet?
Consider the following:
Colourful foods have no preservatives and no added colour.
They provide an abundance of vitamins, minerals, antioxidants, fibre, water and trace elements. No need to hit the supplements if you are getting your 5 a day.
Have a high water content - an excellent source of hydration for the body.
Are visually appealing. OK, who hasn’t looked at a beautiful and colourful salad and thought “wow, that looks lovely”
Their firm textures demand a good chew, so we eat them more slowly and feel full afterwards. Remember processed foods tend to be soft and we eat them really fast!!
Are as nature intended , unlike processed foods which are full of man-made chemicals and additives.
Are pure energy - living food.
Remember the following when cooking your vegetables
Heat does destroy the nutrients in colourful foods. Remember not to overcook your vegetables.
The effectiveness of fibre in cooked fresh foods is reduced, so just like above, don’t overcook your vegetables.
If you cook vegetables, always steam them lightly and aim to retain their 'crunch'!
Personally, I love vegetables, but not a lover of fruit, but I still make the effort to have fruit each day by topping my yoghurt with frozen or fresh berries. I add compote to my porridge, which I made myself from fruit from my garden.
How you add more fruit and vegetables to your daily intake it your choice, but remember it shouldn’t be a chore, but enjoyable, so hit your favourite website or social media platform for ideas and recipes for inspiration.
Don't discount frozen fruit or vegetables as a poor relation to fresh
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