Here’s some healthy summer eating advice from Janet Gomez, founder of Nutri-Jyoti.
Colours For Summer Health
by Janet Gomez
Recently I had the opportunity to hear clear scientific evidence about the health benefits for being a vegetarian from a vegetarian nutritional scientist, Dr Annika Waldmann from the University of Luebeck. The benefits include low rates of obesity, coronary heart disease, diabetes and many cancers. Dr Waldmann also left us some valuable pieces of advice to maintain a balanced diet as a vegetarian to ensure we enjoy the health benefits.
In the summer it’s much easier to eat healthy food. We tend to eat lighter meals especially more salads and fruits and it’s a good opportunity to add more wholefoodsÂ to your diet since they are plentiful and in season.
So, let me share with you one of my favourite tips from her presentations to help you maintain balance and beauty this summer.
See red, yellow and green daily!
Green vegetables are important, especially leafy vegetables, because they are filled with minerals including magnesium, excellent if you need to relieve sore and tense muscles after an energetic morning/afternoon of gardening or an intense period of any other sport this summer. What’s more they contain the bitter taste, known in Ayurveda to enhance detox work in the body.
However, while it’s great to have lots of green leafy vegetables, it’s lovely to enjoy the colour that summer offers.Â A plethora of vitamins and minerals, and especially phytochemicals which serve as colouring agents and antibodies, regulate growing, and provide protection, are also easily accessibl.
Make the most of the variety of different coloured fruits and vegetables available to you locally this summer. Each day look out for the traffic light
STOP to include Red from, for example cranberries, raspberries, red onions, red potatoes, red radishes, strawberries, tomatoes, watermelon, pink grapefruit, grapes, peppers and apples .
WAIT and add Yellow from citrus fruits and juices, onions, apples, carrots, sweet potato, cantaloupe, apricots, papayas, peaches, oranges, corn, tangerines and nectarines.
GO straight for Green with, for example spinach, collard greens, kale, broccoli , celery, lettuce, parsley, bell peppers, Brussels sprouts, cabbage, cauliflower, hot peppers, thyme, chives, leeks and shallots.
Ayurveda Action: Steam or stir-fry summer vegetables with cumin, coriander and fennel (and fresh ginger if you have a predominance of Vata or Kapha). Add a dash of lemon juice and olive oil (predominance of Pitta or Vata) at the table for a tasty side dishÂ on a summer day.
About the Author: Janet Gomez, nutritional consultant, produces the “Nutri-Jyoti News”, a free bi-monthly e-newsletter for busy professionals. Feel ready to learn how to use nutritional strategies to manage your energy levels? Then sign up for her FREE e-course “5 Nutritional Keys to Vitality in your Life” on the Nutri-Jyoti home page now