My Philosophy on Food and Colours
It is time for me to do a slightly longer post… about colours (ok I am kidding), about colours and food. I enjoy feedback and critical thinking, so if you at any point have questions and/ or comments then throw them on this page.
My philosophy on food is not new nor is the one and only way to live. It is not a diet nor a strict food map or plan. I do not believe in diet fads, or cutting out entire food groups. I agree that these fads, and cutting out groups (grain), can provide fast results, but do they provide a lifestyle you want to continuously keep “alive”? They do not for me, and they also do not make me happy. Everyone should be happy, and eating real food and balancing it in such a way that it is okay to eat cake and sugar once in a while, well that is health to me. That is why I have chosen another way… My own healthy but not fanatic way.
As a rule of thumb I try to eat the colours of the rainbow.
A dish with a lot of colour looks appealing and makes me lick my lips instantly. A meal that is pleasant for your eyes is usually pleasant for your stomach, plus it tends to contain a lot of vitamins and minerals. Colourful food is a lot of things, and healthy is definitely one of them. If you keep your colours varied you ensure your maximum nutritional value as you get a variety of vitamins. Some more on vitamins that here (not my area of expertise). Man… that is a delicious thought! Here are some examples of the colours I use:
Tomato, watermelon, berries, chili, red bell pepper, salmon, red meat, lobster, grapefruit, shrimp
Oranges, carrot, apricot, pumpkin, sweet potato, papaya, peach, orange bell pepper
Cheese, ripe bananas, lemon, pineapple, mango, corn, yellow bell pepper
Peas, beans, lettuce, kiwi, pear, artichoke, asparagus, spinach, kale, brocoli, cucumber, avocado, lime, green bell pepper
Eggplant, berries, beet root, clams, red cabbage, red onions, plums, figs, purple potatoes
Onion, garlic, radish, cauliflower, white fish, rye bread, potatoes, white beans, olives, raisins, seeds, wholegrain pasta, nuts, milk, oatmeal, wholegrain flour, pasta, tofu, dark chocolate
These are just ideas of the different groups. Notice that it is not purely fruit and vegetable based. I believe in including meats and grains as well, as they have lots of good nutritional value. If you are lactose or gluten intolerant I completely understand that certain things cannot be in your diet. Also, if you out of animal welfare reasons choose to be vegan or vegetarian, then I totally respect that! I am not intolerant to anything, and I love meat. I hope you can respect that.
Other than “eating the rainbow” I have some principles I try to incorporate when planning our meals at home. They are listed here:
- White bread, and any bread with no good fibers (including bagels)
- Cereal products
- White pasta/ rice
- Fast food
- Added sugar (including high fructose corn sirup)
- Reduced fast products (diet/ light)
CUT DOWN ON
- Brown rice
- Wholegrain pasta
- Raisins (dried fruit)
- Nut butter
- Beef, lam, and pork (red meat)
- Dairy products
- Rye bread
- Pasta made containing a minimum of 14 gr of fibers pr. 100 gr
- Vegetables (all)
- Fruit (careful due to fruit sugar)
- Mix fruits and veggies
- Salads/ cabbage
- Healthy oils (coconut, olive, omega 3s)
This might seem like a lot of rules and regulations, but I see them as trends and helpful guidelines. Additionally, I relax much more on the weekends. If I want cake, ice cream, white bread, butter, chocolate, french fries, or anything with sugar, I will eat it. Another important thing for me is that eating with friends and family I would never ask them to adjust their food according to my lifestyle. Life is only lived once and it is too short to not include all edible things in your (read: my) diet. This phrase used too often: “Balance is key”, but it is ever so valid. It should be your kind of balance though. The food you eat should work for you. My mom always said to me: “Think about what you put in your mouth”, and to that I add: “… exercise regularly, and drink your coffee.” I like this philosophy, which is why I keep returning to it when thinking about food. This is what makes me happy.