Opting for a Colorful Plate

“The food you eat can be either the safest and most powerful form of medicine or the slowest form of poison.” ― Ann Wigmore

A coworker recently brought up his frustration with the the “plateful of brown” options available for breakfast at a typical American hotel chain: eggs, bacon, sausage links, bread, potatoes or hash browns, coffee. If you’re lucky enough to have fruit options it’s usually bananas and pineapple or melon. Maybe some yogurt. In other words, a whole lotta brown.

There’s a rule of thumb that we ought to include as many colors in our food as we can. A plate loaded full of brown foods isn’t especially good for you, and may indeed be a slow form of poison. If we are what we eat, why are we opting for processed junk and the same old same old? Add color! Add variety! Add flavor!

Looking at the travel menu for dinners, there’s a lot of brown there too: pasta and bread, steak, chicken, rice and all sorts of not very colorful food. It doesn’t have to be this way. We can do as the Europeans do and swirl in a healthy mix of green, red, orange and yellow and feel more vibrant after eating. Or stick with browns and feel bloated and tired after eating. The choice is ours, one meal at a time. We ought to choose wisely. Choose deliciously. Choose colorfully.