Savor the Flavor of Eating … is the theme for National Nutrition Month 2016. The varied flavors and colors of the many foods available to us means that we have a vast array of nutrients within each of those foods. Because each food has a unique combination of those nutrients, the more color and flavor we eat, the more nutrients we get.
Savory flavors come mainly from aromatics such as garlic, onions, shallots, celery, peppers and carrots. Not only do these plants enhance the flavor of our food, but they have tremendous health benefits in cancer-fighting nutrients, and essential nutrients for all parts of our bodies. Use these often whenever you are cooking.
Strong flavors can come from spinach, Brussels sprouts, broccoli and cauliflower, to name a few. These add good flavor when mixed into casseroles or roasted and served as a side dish. They also have great heart-healthy and cancer-fighting nutrients that keep us tip-top!
Spices and seasonings add flavor and also nutrients. Fresh or dried herbs not only add flavor and color, but also great health benefits as each different spice can offer varied enhancements by giving us nutrients we might otherwise miss.
Sweet flavors from fruits and some vegetables, like tomatoes, can satisfy even the strictest sweet tooth. Try some new fruit or make a colorful, flavorful fruit salad using a different fruit or two. The colorful variety we find in fruit means that there is a whole range of nutrients that are of great benefit to us, so mix it up!
Experiment with a new recipe and introduce some new flavors each week to help your family broaden their flavor horizon. Not only will the menu be expanded, but the health benefits will be greatly enhanced, as well.
