Ki’s Kitchen Menu for week of Oct. 31st

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Colour love!

Swiss chard with chick peas and onions

Don’t discriminate amongst colours . . . eat a rainbow of them

Why do health practitioners tell us to “eat all the colours”? Because each colour serves a different purpose to keep our bodies in optimal health.

Purples -blueberries, eggplant, grapes, etc.
– great for boosting brain health, and fighting free radicals that cause inflammation.
Greens/whites – cauliflower, kale, summer squash, etc.
– cancer fighting and detoxifying
Oranges – carrots, pumpkin, mango, etc. – strengthen immune system, boost eye and bone health
Reds – tomatoes, watermelon, red peppers – protect against prostate and breast cancer.
*** your preparation of the colours will determine the amount of nutrients your body absorbs. i.e high heat kills most of the nutritional value.  http://www.eatingwell.com/food_news_origins/seasonal_local/eatingwell_in_season/eating_well_by_color

In celebration of our love for all colours, here is this week’s menu –

Wednesday
– roasted eggplant rounds
– cauliflower mash with smoked paprika “cream” sauce
– garlic/lemon green beans
– swiss chard with walnuts
– Cancer-fighting salad
** please place your order no later than 7pm on tuesday evening.

Friday
– roasted butternut squash soup
– fresh herbs with quinoa, kale and red peppers
– roasted mushrooms with carrots and edamame
– Cancer-fighting salad
** please place your order no later than 7pm on thursday evening.

These meals are cancer-fighting, MS-fighting, diabetic-friendly, anti-inflammatory, gluten-free, low carb.

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