HEALTHY WAYS TOADD COLOUR

Suzie shares her expert advice to get the most from your diet…

1 DON’T OVERCOOK ‘When you overcook a vegetable, it loses its colour. As the pigmentation is cooked out, so are the nutrients. Steaming is a great way to preserve the colour and nutrition in vegetables. After a few minutes of steaming, broccoli becomes an even brighter green.’

2

ADD SPICES AND HERBS ‘Flavourful seasonings are a great way to make your nutritious dish more colourful and delicious. Garnish your meals with fresh herbs like basil, parsley or dill. Add spices like red chilli flakes, cayenne pepper and turmeric. Microgreens are another fantastic option.’

3 CHANGE ONE INGREDIENT ‘Be adventurous. If you usually make chilli con carne with red bell pepper, try it with a yellow one next time. Mix up salads with not only spinach or lettuce, but also some shredded red cabbage, and if you are in the habit of only buying white quinoa or brown rice, try the red variety of each! By changing just one ingredient in the recipes you’re familiar with, you can easily add more colour to your plate.’

4

DON’T BAN BEIGE ‘Beige foods are frequently associated with processed, battered and fried foods which often rank low on the nutrition scale, but there are some healthy options! Ancient grains, such as quinoa, bulgur and buckwheat have a good nutritional content, especially protein.’