In my kitchen today: purple vegetables
Purple vegetables are so beautiful and they are actually better for you than green ones. They have an extra ingredient, anthocyanin, which is the pigment that gives eggplant, blueberries and beets their beautiful purple color. Anthocyanins are flavonoids that function as antioxidants and may play a role in helping reduce the risk of cardiovascular disease, cognitive decline and cancer.
What’s not to love? They not only dress up the table, but taste great and give us a nutritional boost. Today I’m roasting purple cauliflower (tastes just like white cauliflower), and then dressing it with bread crumbs, parmesan cheese and a dusting of salt and pepper. Tomorrow will be beet salad! Check out the recipe pages for ways to fix these.