Eat the colors of the Rainbow.

Eat the colors of the rainbow. It's easy to identify foods with the highest levels of antioxidants—they're often the most colorful. Carrots and sweet potatoes have plenty of beta carotene; bell peppers, strawberries and tomatoes contain vitamin C; tomatoes and watermelon have lycopene; and dark leafy greens like spinach contain lutein. Blueberries have anthocyanins. Red grapes have resveratrol. And the list goes on—so banish the beige!


Eat the colors of the rainbow. It's easy to identify foods with the highest levels of antioxidants—they're often the most colorful. Carrots and sweet potatoes have plenty of beta carotene; bell peppers, strawberries and tomatoes contain vitamin C; tomatoes and watermelon have lycopene; and dark leafy greens like spinach contain lutein. Blueberries have anthocyanins. Red grapes have resveratrol. And the list goes on—so banish the beige!

Eating a serving of vegetables or fruit from each color group is one way to get the nutrients and fiber your body craves. You can buy them frozen, fresh, or dried.

RED: red apples, red grapes, raspberries, cherries, watermelon, cranberries, strawberries, pomegranates, pink or red grapefruit, rhubard, radishes, tomatoes, red peppers, radicchio, beets and red onions.

ORANGE and YELLOW: Carrots, pumpkin, yellow and orange peppers, corn, yellow tomatoes, squash, and sweet potatoes, peaches, nectarines, cumquats, starfruit, apples, apricots, cantaloupe, oranges, grapefruit, tangerines, mangoes, pineapple and lemons.

GREEN: Dark leafy greens such as romaine lettuce, red tip lettuce, green leaf lettuce, swiss chard, kale, bok choy, spinach, and arugula. Broccoli, Brussels sprouts, green beans, snap peas, edamame, zucchini, green onions, celery, asparagus, artichokes, parsnips, leeks, cucumber, collard greens, okra, green apples, limes, green grapes, kiwi fruit, honeydew melon, pears and avocado.

BLUE AND PURPLE: eggplant, purple cabbage, olives, raisins, blueberries, blackberries, plums, purple grapes, boysenberries, dates, figs.

WHITE: bananas, white nectarines, white peaches, jicama, palm, garlic, cauliflower, mushrooms, shallots, onions, white corn, water chestnuts and potatoes.

1 (ONE year ) since I started eating RAW foods

This was one of my first recipes I ever made and it still is my favorite dessert of all time when I want a small munchie at night ;-)Here’s a delicious raw vegan donut hole recipe. Naturally sweetened with whole dates, and flavored with vanilla. Plus, coconut, which is a great source of eletrolytes.
1 cup almonds, dry
1/4 teaspoon sea salt
1 vanilla bean, scraped or 1 teas.Vanilla Extract
1 cup dried pineapple
chop1 cup pitted dates
5 Tablespoons dried shredded coconut

MY raw life~I love it

I am proud to say that I am excited to say I started eating raw 1 year ago today.I first started out with green smoothies every day switching out the greens like kale,spianich,swiss chard and adding different things to make my smoothies sweet and tasty.I just added my favorite dessert in the photo section with Ani's Donut Holes My biggest problem at first was finding something I could eat and be satisfied with around the 8 pm hour.For some reason that is my bad time for a sweet treat.So I try and have a RAW DESSERT made item to keep me happy OR just have a big apple.That works for me too.I am loving raw and now that I am going itnto my second year eating raw I am adding lots of exercise,well a minimum of 1.5 hours at my YMCA.See I bought a pedometer and since we all should be getting 10,000 steps in a day,I felt I better put that rule into action.So that is my new thing Exercise.Oh Man