Eating by Color for Maximum Health: A New Way to Improve Your Diet; 150 delicious ways to expand your palate

by Georgeanne Brennan

Leave it to Williams-Sonoma to serve up such a simply beautiful way to eat well. This innovative new volume takes an entirely fresh approach to healthy eating, with nature's own colors at the heart of the plan. The premise is as easy as paint-by-numbers: by selecting one ingredient from each of six color food groups every day, you'll be well on your way to getting all the fresh produce you need for maximum health. Plus you'll receive the added benefit of powerful antioxidants and health-enhancing phytochemicals. You may be wondering, what exactly are phytochemicals? In many cases, they are the pigments that give plant foods their gorgeous hues, and, more importantly, phytochemicals are part of the plants' immune systems. So by eating a fruit or vegetable from each of these color groups every day, you're giving yourself the full spectrum of phytochemical health benefits. Yes, you heard it here first: a color a day keeps the doctor away.

In a very tasty way, of course. Each naturally delicious recipe starts with a colorful, fresh ingredient--purple bell peppers, green spinach, red strawberries, or orange squash, for example--and offers meal suggestions that pair them with fish, lean meat, or fowl. Infuse your meals with choices from Williams-Sonoma's fresh produce rainbow and you're on your way to better, healthier living through color.

Features:

150 delicious recipes featuring fresh, healthy ingredients More than 200 gorgeous color photos 6 chapters, one for each color of the fresh produce rainbow plus brown for grains and legumes 75 "Fresh Ideas"--simple, quick 1-paragraph recipes-at-a-glance for preparing fruits, vegetables, grains, and legumes

Genres: Cookbooks

304 pages, Hardcover

First published April 16, 2007

About the author

Georgeanne Brennan, born and raised in Southern California, is the author of the James Beard Award winning cookbook, The Food and Flavors of Haute Provence, and the International Association of Culinary Professionals award for her book, Aperitif, among numerous others, including her best-selling memoir, A Pig in Provence, about her years raising goats and pigs and making cheese in France in the 1970s. She’s divided her life for many years between her modest home in Provence, where she learned to make French style aperitifs, and a small farm in Winters, CA. She co-founded the pioneering seed company, Le Marche Seeds International, an important source for emerging organic market growers, in the 1980s. In the 1990s she conducted week-long Culinary Vacations in Provence. In 2014 she founded the on-line store lavierustic.com. She and her work have been featured in numerous publications including the New York Times, Food and Wine Magazine, InStyle, Vogue and many others. She has a bachelor’s degree in History and English from San Diego State University and master’s degree in History from UC San Diego.

Reviews

[Carrie · Rating 4 out of 5]

If you like to see beautiful color photos of recipies right next to the recipie, this book has it. Also, it has a ton of recipies that are creative in encorporating vegetables, which I am trying to eat more of. True, some of the ingredients are no where to be found where I shop (purple peppers, purple carrots), but I did find several recipies I would like to try.

[Michele · Rating 4 out of 5]

Great ideas for using everyday (and not so everyday) vegetables in unique combinations. Perfect for figuring out what to do with those items you just couldn't resist at the farm stand. I love the info on the different "color groups" of fruits and veggies... definitely inspiring.

[Sarah · Rating 4 out of 5]

Gorgeous photography and creative recipes using unusual veggies. I bought this cookbook this weekend at Ross and can't wait to try more of the recipes!

[Barbi · Rating 5 out of 5]

got it from the library. liked it enough that I bought it off amazon.com.

[Amanda · Rating 4 out of 5]

Beautiful photography and some great recipes...

Have you ever tried purple potatoes?