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How To Create Healthy Recipes For Juicing With Mother Nature’s Color Code
Not only should we consume lots of fresh fruits and vegetables we should also be sensitive to 7 different colors or color combinations. Those colors are Red/Purple, Red, Orange, Orange/Yellow, Yellow/Green, Green, and White/Green. It is recommended that we strive for at least one food item from each color group per day. Later in this article I will cover some of the important fruits and vegetables classified under these color codes. This color code system, which was developed by the UCLA Center for Human Nutrition, will help you to maintain diversity in your choices of fruits and vegetables for juicing. Most important is benefiting from the powerful disease fighting properties found in phytonutrients. Phytonutrients (aka phytochemicals) are non-nutritive plant substances that have disease-prevention properties such as antioxidants, boosting the immune system, anti-inflammatory, antiviral, antibacterial, and cellular repair. Phytochemicals are also responsible for giving each piece of produce its specific color. By tapping into each of the color groups of foods your body receives substantial benefits. Consequently, consuming a wide variety of produce in various colors provides your body with the full range of nutrients needed for health and wellness. Highly colored vegetables and fruits tend to be highest in these chemicals, but tea, chocolate, nuts, and flax seeds are also excellent sources of phytonutrients. This works beautifully with the practice of juicing… because juicing should be a part of your daily diet…not the diet itself. Juicing twice per day is sufficient for giving your body a mega dose of the good nutrients it needs. Here is a sampling of the color code food groups: Red- Tomatoes, pink grapefruit, and watermelon Red/Purple- Grapes, cranberries, prunes, blueberries, blackberries, strawberries, red peppers, plums, cherries, eggplant, red beets, red apples, and pears Orange- Carrots, mangos, apricots, cantaloupes, pumpkin, acorn squash, winter squash, and sweet potatoes Orange/Yellow- Oranges, tangerines, yellow grapefruit, lemons, limes, peaches, papaya, pineapple, and nectarines Yellow/Green- Spinach, collard, turnip, or mustard greens; yellow corn, avocado, green peas, green beans, green peppers, yellow peppers, cucumbers, kiwi, romaine lettuce, zucchini, and honeydew or muskmelon Green- Broccoli, Brussels Sprouts, cabbage, cauliflower, Chinese cabbage or bok choi, and kale White/Green- Garlic, onions, leeks, celery, asparagus, artichoke, endive, chives, and mushrooms To create healthy juicing combinations simply combine produce from the various groups. If you really don’t like a particular fruit or vegetable you may be pleasantly surprised that it is quite tolerable when mixed with some of the more flavorful choices. Remember, I said that you don’t need to juice more than twice per day. You don’t have to get all 7 groups into the two drinks. You can eat from the remaining groups in your meals. It’s actually very easy once you get the hang of it. There are no supplements or vitamin potions that equal the nutrient power of raw produce. What I have shared here is a well balanced approach to giving your body the maximum of what it needs for good health and wellness. Thanks to Mother Nature’s color code you can’t go wrong. Juicing also affords you the opportunity for targeting specific health concerns. With a little research you can find the needed nutrients, the best fruits and vegetables for accessing those nutrients, and then concoct your recipes for juicing with those targeted health problems in mind. Article Directory: http://www.articledashboard.com Richard Weirich is a juicing expert. For more great information on recipes for juicing , visit www.juicingpro.com. |
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