Add a touch of purple

When it comes to food, purple is the new green, writes Megan Baadjies

PURPLE food is said to be one of the biggest trends for 2017. Not only is it great for adding colour to an otherwise bland meal or drink, but it also has great health benefits. From fighting cancers to anti-ageing, adding this vibrant colour to your diet should definitely be one of your New Year’s resolutions.

Two of the country’s top chefs and TV personalities; author Jenny Morris, also known as the Giggling Gourmet, and the host of Just Cooking and editor of Pick n Pay Fresh Living magazine, Justine Drake, share their tips and ways to incorporate purple foods into your diet.

Purple foods contains anthocyanins, which are health-promoting chemicals that help protect cells and heal.

“They can also be found in teas, honey, wines, fruits, vegetables, especially the purple ones,” says Morris.

“Purple veggies to add to your diet are things like purple carrots, purple cauliflower, purple cabbage, aubergines and purple potatoes.

“(It is) known as the food of the gods and 7 000 years ago they were reserved for Inca kings in their native Peru,” Morris adds.

Purple fruits include purple plums and prunes, purple grapes, figs, passion fruit, blueberries, blackberries, youngberries and black currants.

“These dark fruits and vegetables are high in antioxidants which have amazing healing powers and mop up all the free radicals and keep you looking younger,” says Morris.

“They say purple foods are good for fighting cancer, fighting ulcers.

“Purple is after all the colour that symbolises royalty, so it’s time to eat your fill of these royal fruits and vegetables,” she says.