The best possible plate of food is a ColorFULL one. The more the colors (and I don't mean food coloring sneaky peak) the better for you.
I posted a Breakfast Idea that included vegetables a few days ago, and mentioned that in Mediterranean countries the lack of fresh veggies at the table is unheard of. Tomatoes, cucumber, fresh mint, parsley, olives, radish, and yes, even pickles are a common feature.
Since I am off dairy completely(with the exception of Whey Protein which has anti-tumor benefit), I eat Rice or Almond Cheese.
To the right is the yummy and healthy Flour-less Flaxseed Pancake! I sprinkled mine with cinnamon (anti-oxidant power) and Stevia.
My big bunch of Dandelion greens called me this morning, and they are so good wrapped around an Olive and stuffed in a pita bite that I happily included them on my plate.
Fresh Tomatoes sprinkled with dried mint (I make my own), and half an Avocado with salsa and lemon juice (more anti-oxidant power).
Bright and vividly colored vegetables—such as the ones used in salads and salsas—are rich in carotenoids, powerful plant pigments that reduce your risk of cancer, heart disease, and cataracts. But here's a little-known secret: To fully benefit from these disease-fighting compounds, you need to eat them with fat. In fact, Ohio State University researchers found that people who ate a salad topped with half an avocado absorbed five to 10 times more beta-carotene and lutein—carotenoids found in carrots and spinach, respectively—than those who had salads sans the fatty fruit. And eating avocado with salsa boosted the absorption of lycopene—a carotenoid in tomatoes—by almost five times.
"Fatty acids are needed to help carotenoids dissolve in the intestines," says lead study author Steve Schwartz, Ph.D. "These lipids are also an essential part of creating lipoproteins, which transport the carotenoids in the bloodstream."
~ Ye-haw! ♥