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The hue foods

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So what role does the colour of food have on all this? The natural carotenoid and flavonoid pigments found in food have antioxidant properties, which means they have the ability to fight off or neutralise free radicals in the body. A government report on the Nutritional Aspects of the Development of Cancer published in 1998, concluded that there was evidence to suggest that high intakes of fruits and vegetables were protective against some cancers. This is most likely due to the unique range and mix of vitamins, minerals and other phytochemicals they possess.

So the next time you go to your local supermarket, let your eyes do the choosing and load your trolley up with as many differently coloured fruits and vegetables as you can. These will satisfy your visual senses and give your body greater strength to fight off disease.

Colourful recipes

To make food that's a feast for your eyes as well as your stomach, try the following recipes:

1. Tropical fruit salad
2 kiwi fruits, sliced
1 can pineapple chunks
1 ripe mango, sliced
12 whole strawberries
1/4 pint unsweetened orange juice

Combine in a large mixing bowl. Serve with creme-fraiche or low-fat yoghurt for a delicious dessert. Serves 2, as a dessert

2. Rainbow pepper salad
1 red pepper, sliced in thin strips
1 green pepper, sliced in thin strips
1 yellow pepper, sliced in thin strips
1 orange pepper, sliced in thin strips
1 red onion, sliced

Dressing
1 green chilli, deseeded and sliced
2 tbsp lime juice
2 tbsp grapeseed oil
1 tbsp toasted poppyseeds
1 tsp sugar
salt and pepper to taste

Toss ingredients together. Serve as an accompaniment to either chicken or fish. Serves 4



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