Healthy eating includes a variety of fruits and vegetables in a rainbow of colors.  

Apples, artichokes, arugula, asparagus, avocado, bamboo shoots, bananas, beets, beet greens, bell peppers (green, yellow, orange and red), berries (blueberries, blackberries, strawberries, raspberries), bok choy, broccoli,  brussels sprouts, butternut squash, cabbage (red and green), cantaloupe, carrots, cauliflower, celery, cherries, chives, collard greens, corn, cucumber, dark green leafy lettuces (baby greens), eggplant, endive, escarole, fresh lemons, garlic, grapes (red and green) green beans, grapefruits (red and pink), honeydew melon, hot peppers, kale, kiwi, leeks, mango, mushrooms, nectarine, onions, oranges, papaya, peach, pears, pea pods, pineapple, potatoes, pumpkin, radish, rutabaga, scallions, snow peas, spaghetti squash, spinach, sprouts, star fruit, string beans, summer squash, sweet potatoes, swiss chard, tomatoes, turnips, water chestnut, watermelon, winter squash, yams and zucchini.

How many of these have you tried?  How many do you eat on a regular basis?  What are your favorites? What sounds new and interesting to try?  A variety of fruits and vegetables can be eaten cooked or raw, by themselves or in recipes.  Some can be found fresh, frozen, or in a jar or canned. 

There are many health benefits to eating whole foods.  Each fruit and vegetable contains hundreds if not thousands of phytonutrients unique to that food, in addition to antioxidants, vitamines, minerals and fiber. It really will make a difference to your health. If you don’t get enough of “Nature’s Medicine,” on a daily basis, you may want to consider whole food supplements.  If you would like to learn more about whole food supplements click here.

Love, Health & Happiness,

Phyllis