Green Fruits and Veggies

Red/Orange Fruits and Veggies

Yellow Fruits and Veggies

How to Eat More

Red/Orange Fruits and Vegetables

Red and Orange fruits & vegetables are most well known for having lots of beta-carotene. Beta carotene is an antioxidant that is good for your whole body. It keeps the heart healthy and protects against cancer and other harmful diseases.

Juicy and sweet and renowned for its concentration of vitamin C, oranges make the perfect snack and add a special tang to many recipes. It is no wonder that they are one of the most popular fruits in the world.

Cooking carrots actually raises the nutritional benefits. The fiber in carrots can trap the beta carotene, making it difficult for your body to extract. By cooking them slightly, you free the beta-carotene, from the fiber, which allows your body to absorb it better. Eating only a half-cup serving per day will give you more than the recommended dosage of beta-carotene.

Cherries are a very tasty and nutritious fruit. Cherries also contain a special phytochemical that has been shown to improve memory.

Strawberries are an excellent source of fiber. One easy way to increase the consumption of these sweet treats is by adding them to different dishes such as cereal for breakfast, salad for lunch, or yogurt for dinner dessert.

Red and Orange Fruits and Vegetables are:

A Great Source of Fiber

High in Vitamin C

Contain lots of Beta-Carotene

Here are some recipes that include RED and Orange foods:

Marinated Carrot Salad

* * 2 pounds carrots, peeled and sliced into rounds
* 1 (10.75 ounce) can condensed tomato soup
* 1 cup white sugar
* 1 cup vegetable oil
* 3/4 cup white vinegar
* 1/2 teaspoon cayenne pepper
* 1 teaspoon salt
* 1 teaspoon mustard powder
* 1 green bell pepper, seeded and diced
* 1 red bell pepper, seeded and diced
* 1 yellow bell pepper, seeded and diced
* 1 large onion, chopped

1. Bring a large pot of water to boil, add carrots and simmer until tender, approximately 3 to 5 minutes. Drain and set aside.
2. In a large bowl, whisk together the soup, sugar, vinegar, oil, mustard and Worcestershire sauce. Add carrots, celery, onion and pepper and toss to coat. Cover and refrigerate at least 4 hours to allow carrots to marinate.

Wild Strawberry Treat

* * 4 cups plain lowfat yogurt
* 1/2 cup milk
* sugar to taste
* 1 tablespoon strawberry flavored milk powder
* 1 cup fresh strawberries

1. In a bowl, whisk together the yogurt, milk, sugar, and strawberry milk powder. Arrange the strawberries on top, and serve immediately.