Eat White Foods
Some colourless foods – squishy bread, pastries and low-nutrient refined sugar – deserve their less-than-stellar reputations. But pale varieties like the choices here are packed with goodness. Add cream-coloured vegetables and legumes to salads and stews, and use low-fat dairy in dressings and toppings. Others to try: cauliflower, kohlrabi, parsnips and celeriac.