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Colors of Summer Food

  • Marlon Mata
  • June 15, 2011

Colors of Summer FoodSay goodbye to spring, hello summer. The air is starting to get warmer with break of summertime. You can see people starting to wear scantier clothes and the warmth of summer colors spreading across the human horizon. This is also the perfect time for colorful food to start popping up in market places and groceries. But really, with all the variety of food that is available, don’t you think you should know a thing or two about food and what makes them delicious?

Let’s start with some of them. I’ve got a good list of seasonal food for this month that I’m sure you’d want to try them out after reading this article. There’s a recipe attached, so enjoy.

1. Asparagus ” this green vegetable is a good source of fiber. Whether it’s steamed, stir-fried, or added to soups or other dishes, this would surely add some colorful exuberance and vibrancy to the meals.
2. Artichokes ” this green vegetable will certainly add some life to an otherwise dull dish. Not only that, but also the artichoke has a high level of antioxidant properties. It can also be used to fight heart diseases, since these are known to help reduce the amount of cholesterol in the body.
3. Avocados ” despite what diet-conscious people are saying, the fats in avocados are actually good for the heart. It provides a good source of energy, and it’s rich in potassium, B vitamins, vitamin E and vitamin K.
4. Beets ” these sweet-tasting, delicious vegetables are an excellent addition to salads and soups. Not only do these add color to your dish, it is also packed with vitamins and minerals that are good for you. It’s a good source of folate that enhances brain growth in young children.
5. Broccoli ” “green is good,”that’s a good way to describe broccoli. It’s great for stir-fry and soups, and it’s a very good source of vitamin C and fiber, so you should have more of it.
6. Cabbage ” for those who want to go on diet this summer, this vegetable might be to your liking. It’s great as a salad, for soups, and stir-fried, and you can even pickle it as sauerkraut. It’s also high in vitamin C and has anti-inflammatory properties.
7. Cauliflower ” best cooked by steaming, cauliflowers possess high levels of phytochemicals that are known to help reduce the risk of cancer. It’s low in fat, and is an excellent addition to other vegetable dishes.
8. Chives ” if you want to add some flavor and color to your soups and egg dishes, then chives would be a good idea. It has a mild flavor that it enhances the taste of dishes that it’s blended with. This wonderful herb imparts a light onion flavor and it could be a good alternative for onions. Chives add flavor to salads as well. Shred it or minced, it is a perfect condiment for fish and potatoes.
9. Spinach ” remember Popeye? If you want to be strong, then spinach is good for you. It has high levels of antioxidants and other nutrients, high in vitamin A, and is a good source of Iron that is needed by your body to stay healthy. Just do not overcook the leaves, since you would lose a lot of essential nutrients because of the heat. Preferably, they should be steamed, blanched or served raw to preserve its natural flavor and crisp.

10. Strawberry ” something sweet and red can be had with strawberries, but that’s not all. Strawberries are good sources of vitamin C and flavonoids that help in the fight against cancer. You can eat them raw, boiled as a preserve, salad mixes or chilly shakes.

 

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