Let’s eat purple today. Purple fruits and vegetables are often a sign of nutrients called anthocyanins. Anthocyanins help protect your cells from damage that can lead to illness and disease. Also, According to scientists and an analysis of the latest data from the National Health and Nutrition Examination Study (NHANES), a survey of eating and health habits, found that adults who eat purple and blue fruits and vegetables have reduced risk for both high blood pressure and low HDL cholesterol (the “good” kind); they are also less likely to be overweight. Another benefit of eating foods rich in anthocyanins is the fact these nutrients help reduce inflammation and boost your mood.
So eat more purple and blue foods. Here’s a list of some of my favorites:
Grapes, cherries, purple potatoes and carrots, blueberries, blackberries, mulberries, currants, purple cauliflower, beets, red cabbage and red onions.
Just remember the deeper the pigmentation, the more anthocyanins you will find in the fruit and vegetable. So eat the rainbow, but for today I am eating purple with this Spicy Sautéed Red Cabbage and Baked Purple Carrots. I hope you will enjoy this delicious, easy and healing recipe.
As always, remember to Set the Table with Love. 💕
Spicy Sautéed Red Cabbage
1 small red onion, sliced
2 tablespoons extra-virgin olive oil
1 teaspoon fresh grated ginger
1/2 teaspoon red pepper flakes
1/2 red cabbage, shredded
1/3 cup apple cider vinegar
1 teaspoon balsamic glaze
2 tablespoons organic cane sugar
Salt and pepper to taste.
Heat a skillet over medium high heat. Add oil, onions, ginger and red pepper flakes and saute 2 – 3 minutes. Add cabbage and turn in pan, sauteing it until it wilts, 3 to 5 minutes. Add vinegar and glaze to the pan and turn the cabbage in it. Sprinkle sugar or honey over the cabbage and turn again. Season with salt and pepper and reduce heat a bit. Let cabbage continue to cook 10 minutes or until ready to serve, stirring occasionally.