I chat with friend and medical colleague Dr Anita Mitra about all things to do with colourful eating.
We talk about:
- What is a phytochemical?
- Why do plants have different colours and smells?
- The difference between micronutrients and phytochemicals
- What is plant hormesis?
- The benefits of consuming plant chemicals, spices and herbs with specific reference to popular spices turmeric and matcha tea
Don’t be afraid to try new ingredients weekly, incorporating these into your favourite meals.
Experiment with using herbs and spices – these bring a wealth of flavour and warmth to your meals.
Try to incorporate greens into as many meals as possible – they go with so many foods and their health benefits are incredible.
Fall in love with brassica vegetables – cabbages, cauliflower, broccoli – they can be cooked in so many different ways and taste delicious.
Swap your sweet for savoury at breakfast time, using plant based foods. Why not – give it a go for a change during the week.