Francis Largeman-Roth knows a thing or two about health. She is a registered dietitian, the former food and nutrition director of Health magazine, a contributor to Cooking Light and a regular guest on The Dr. Oz Show. We had the privilege of working with her on a Satellite Tour and a launch party to celebrate the release of her new book, EATING IN COLOR. In the book, Francis utlizes the color spectrum to bring vividly hued food to life.
EATING IN COLOR is all about eating more antioxidants to improve your long term health.
WHAT ARE ANTIOXIDANTS? Think of your body's cells as the parent who is trying to keep things in order, but is countering constant attacks from free radicals, which we can think of as unruly toddlers who bash into furniture, scuff the floor and use markers on the wall. Antioxidants work as Mom's helper, sweeping up the various messes and leaving things as they were. Free radicals are formed when certain cells are damaged by oxidation, or exposure to oxygen which creates instability in a cell. Antioxidants have the ability to lend an electron to the free radicals making them stable again and unable to cause damage.
EAT COLOR OFTEN: Antioxidants don't stay in our bodies very long and we are constantly being barraged by damaging free radicals. It seems that everything these days causes oxidative stress (pollution, the sun's rays), so it's smart to pack color into your diet daily
DON'T BE MONOCHROME: It's easy to get into a routine and just start eating kale salads every day. Yes, kale's great for you, but it's not going to give you a full complement of nutrients. Mix it up! Just like an all-black wardrobe can be boring, so can an all-green diet.
In EATING IN COLOR, avocados, carrots, mangos, tomatoes and figs take center stage in family friendly recipes ranging from Caramelized Red Onion and Fig Pizza to Coco Mango Smoothie, Roasted Vegetables with Penne Pasta and sweet treats like Ultimate Power Balls. EATING IN COLOR has become our instant favorite and we know it will be yours too.