http://fitfare.net/2007/04/20/cancer-fighting-colorful-foods/ Healthy Living for the Masses Wed, 03 Dec 2008 22:26:42 +0000 http://wordpress.org/?v=2.0.4 http://fitfare.net/2007/04/20/cancer-fighting-colorful-foods/#comment-41601 Wed, 26 Dec 2007 13:20:13 +0000 http://fitfare.net/2007/04/20/cancer-fighting-colorful-foods/#comment-41601 I'm glad you found this helpful, Jess. I’m glad you found this helpful, Jess.

]]> http://fitfare.net/2007/04/20/cancer-fighting-colorful-foods/#comment-41459 Mon, 24 Dec 2007 18:44:23 +0000 http://fitfare.net/2007/04/20/cancer-fighting-colorful-foods/#comment-41459 Great article. Makes people become aware of the importance of antioxidants in colorful fruits and vegetables. Great article. Makes people become aware of the importance of antioxidants in colorful fruits and vegetables.

]]> http://fitfare.net/2007/04/20/cancer-fighting-colorful-foods/#comment-32904 Sun, 23 Sep 2007 03:18:23 +0000 http://fitfare.net/2007/04/20/cancer-fighting-colorful-foods/#comment-32904 [...] Unlike the orange “baby”carrots you find in the supermarket, these “mini” or “rainbow” carrots are about 5-6 inches long and come in a variety of colors. Though delicious raw, I prefer to roast them, allowing their natural sugars to caramelize. They are enhanced with any variety of fresh herbs; for this recipe, I used savory fresh thyme and chives which contrast beautifully with the carrots’ sweetness. Carrots are as healthy as they are delicious (as I learned from researching my Fit Fare post). They are powerhouses of beta carotene, an antioxidant that lowers your risk of cancer, as well as lutein, which promotes ocular health. If you’re crazy about carrots, then check out the World Carrot Museum. Yup. There’s a virtual museum for carrots with more than you’d ever care to know about the world’s #2 vegetable (potato is #1). I am submitting this post to the Magnanimous Meeta for this month’s Monthly Mingle which features spring food. I also wish to apologize to Tigerfish of the delicious Teczcape who tagged me a while back about a favorite food gem, to which I have not had the chance to reply. It’s clear that Neil and Weiser Family Farms is a diamond among jewels and an easy choice for “favorite food gem.” [...] […] Unlike the orange “baby”carrots you find in the supermarket, these “mini” or “rainbow” carrots are about 5-6 inches long and come in a variety of colors. Though delicious raw, I prefer to roast them, allowing their natural sugars to caramelize. They are enhanced with any variety of fresh herbs; for this recipe, I used savory fresh thyme and chives which contrast beautifully with the carrots’ sweetness. Carrots are as healthy as they are delicious (as I learned from researching my Fit Fare post). They are powerhouses of beta carotene, an antioxidant that lowers your risk of cancer, as well as lutein, which promotes ocular health. If you’re crazy about carrots, then check out the World Carrot Museum. Yup. There’s a virtual museum for carrots with more than you’d ever care to know about the world’s #2 vegetable (potato is #1). I am submitting this post to the Magnanimous Meeta for this month’s Monthly Mingle which features spring food. I also wish to apologize to Tigerfish of the delicious Teczcape who tagged me a while back about a favorite food gem, to which I have not had the chance to reply. It’s clear that Neil and Weiser Family Farms is a diamond among jewels and an easy choice for “favorite food gem.” […]

]]> http://fitfare.net/2007/04/20/cancer-fighting-colorful-foods/#comment-30769 Fri, 24 Aug 2007 14:18:19 +0000 http://fitfare.net/2007/04/20/cancer-fighting-colorful-foods/#comment-30769 [...] Though traditionally eaten in sweet dishes, watermelon can also be savory in salsas and salads. This Watermelon and Olive Salad is adapted from a June 2006 recipe in Food and Wine. It’s sweet and salty and savory all at once, plus it’s a nutritional powerhouse with antioxidant-rich watermelon, shallot, mesclun, arugula, and parsley. [...] […] Though traditionally eaten in sweet dishes, watermelon can also be savory in salsas and salads. This Watermelon and Olive Salad is adapted from a June 2006 recipe in Food and Wine. It’s sweet and salty and savory all at once, plus it’s a nutritional powerhouse with antioxidant-rich watermelon, shallot, mesclun, arugula, and parsley. […]

]]> http://fitfare.net/2007/04/20/cancer-fighting-colorful-foods/#comment-30762 Fri, 24 Aug 2007 12:25:09 +0000 http://fitfare.net/2007/04/20/cancer-fighting-colorful-foods/#comment-30762 [...] Though traditionally eaten in sweet dishes, watermelon can also be savory in salsas and salads. This Watermelon and Olive Salad is adapted from a June 2006 recipe in Food and Wine. It’s sweet and salty and savory all at once, plus it’s a nutritional powerhouse with antioxidant-rich watermelon, shallot, mesclun, arugula, and parsley. [...] […] Though traditionally eaten in sweet dishes, watermelon can also be savory in salsas and salads. This Watermelon and Olive Salad is adapted from a June 2006 recipe in Food and Wine. It’s sweet and salty and savory all at once, plus it’s a nutritional powerhouse with antioxidant-rich watermelon, shallot, mesclun, arugula, and parsley. […]

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