Eat Your Colours!
My grandmother’s cooking was always based around two principles: browned onions improve any meal, and you must always have at least three different colours on your plate.
Her instruction has stuck with me through the years, and my food always tends to be very colourful. I don’t know whether she knew why eating your colours was wise, but there is good science behind eating a wide variety of different coloured fruits and vegetables – the different colours represent different antioxidants; bright orange and yellow indicates presence of carotenoids, a powerful group of antioxidants, while red represents lycopene, and blue, purple and white anthocyanins and anthoxanthins.
However don’t feel the need to learn this complicated antioxidant language, Nan lived to 92 years old, fit and well, and I doubt she ever knew what an antioxidant was, and as long as she was eating her colours, she didn’t need to. These recipes are simple, delicious, and going by how bright and colourful they are would definitely get Nan’s nod of approval.
To be doing what I am today is a dream come true. It all started when I was 12 years old. I was watching TV after school one day and Jamie Oliver was cooking up a storm on The Naked Chef.