Color is an interesting thing. There are colors that cause me to feel peaceful — like mossy green or pale blue. Then there are colors that do exactly the opposite; they energize me — like red and bright yellow. There are colors that make me grin. Sometimes colors even make me laugh! I realize colors affect me dramatically. Frequently I decide what to wear based on how I want to feel. Or sometimes how I don’t want to feel. I’m not sure if believe in color therapy but I certainly know color moves me.
So I’m not sure why I was surprised to hear the answer “The red one”, when I asked the sweet kids visiting me if they would prefer the raspberry or pineapple jam. It seemed like an odd way to pick jam. I mean doesn’t it matter how it tastes? What flavor you’re craving? What fruits you enjoy? Obviously not. COLOR took preference over any other characteristic.
It got me thinking about how I use color in food. Generally speaking I choose what to eat based on the taste I’m craving or whatever happens to be in my refrigerator. However I do play with color while cooking and serving. For example I might garnish my dish with some cilantro to give it the fresh look of green. Or I may cook some carrots on the side to have more color on my plate. I’ve even been guilty of cutting up tomatoes to have on the side for exactly the same reason (with eggs for example). But these are merely to decorate my dish. At least that’s what I tell myself.
Looking into it more I realized that eating by color is something that is actually recommended by many. This is because the color of a food is an indicator of the nutritional properties it has. For example white foods generally contain antioxidants flavonoids that apparently provide protection against certain cancers. Wow.
So maybe, when my little guests wanted the red jam they were really trying to reduce their risk of heart disease! Maybe I was witnessing the inbuilt cravings that humans suppress as they grow older… . hmmmmm …. ….. Or maybe the kids just like the way red jam looks in their PB&J.
What color do you feel for dinner tonight? Maybe the cancer preventing white that this perfect cauliflower soup gives you?
Makes: 4-6 servings
Ready in: 35 minutes
- 1 medium onion (I used a red onion here)
- 1 medium head of cauliflower
- 1 tablespoon extra virgin olive oil
- 4 cups vegetable broth (can substitute water or mix of water and broth)
- 1/2 teaspoon dried thyme
- 2 teaspoons dried parsley
- 1 cup yogurt (SCD legal if you’re following Specific Carbohydrate Diet)
- salt and fresh ground pepper to taste
1. Dice onions. First trim the ends of the onion and remove the dried shell. Cut the onion in half, then cut each half into slices. Cut the slices into small chunks.
2. Heat the olive oil over medium-high heat in a medium sized pot. Cook onions until they are translucent; about 5 minutes.
3. While onions are cooking, cut cauliflower into bite sized flowerettes.
4. Add cauliflower to onions. Stir in the vegetable broth, thyme and parsley. Cover and cook until cauliflower is tender; about 15 minutes.
5. Remove pot from heat. Once the soup stops simmering, stir in the yogurt. Add salt and pepper to taste.
I’ve submitted this recipe as part of this month’s Go Ahead Honey, It’s Gluten-Free!. Check it out for other excellent soup ideas!
This recipe has been linked at: Grain Free Tuesdays