Pantone has declared “ultra violet” as the colour of the year. Purple is my favourite colour and has been so ever since I can remember. According to colour psychology, purple is the colour of imagination and spirituality. I’ve been wearing it, putting it on my face, colouring with it, painting my walls in it. And lately, I’ve been trying to put it on my plate. Sounds strange?
Blue/purple foods contain anti-cancer and anti-inflammatory compounds. These compounds are especially good for the brain, protecting it from damage and promoting healthy cognition and memory. Out of all the colors of the spectrum, this is unfortunately the category that most people eat the least from on a daily basis. Granted, at first sight it seems that there are less available options of products of this colour. Short of ideas?
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Berries (the frozen version can also be used-plus, it’s available all year round)
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Eggplant
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Figs
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Grapes
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Olives
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Purple Cabbage
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Purple Carrots (these even taste better than the typical orange carrots)
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Purple Onions
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Purple Cauliflower
I work with my clients to help them incorporate more colour into their diet. Fruit and vegetable colours correspond to phytonutrients, natural compounds in plants that are powerful defenders of health. Studies show that people who eat more plant foods have a reduced risk of chronic diseases such as diabetes, heart disease, and cancer. Filling your plate with a variety of colourful fruits and vegetables is a small step you can take towards better health.
So go ahead and use purple not just in your wardrobe but on your plate, too!