EAT MORE COLOR

Expand your taste register with more ingredients, more colors & more dishes.

FOOD & COLOR GUIDE

Nutrition researchers say that we feel best when we eat half a kilo of fruit and vegetables a day. At least. And the more colourful, the better. It's the substances in the colour pigment that protect against inflammation and act as antioxidants. Japan has such food traditions. They also have the highest life expectancy in the world. And for 3,000 years they have been happy to cook in a Kamado.

Lightly grilled carrot primals with olive oil, herbs and flaked salt. Perhaps
a dash of red wine vinegar. Store
in the fridge and eat cold.

Smoked mussels. Wonderful with hot
red chilli and garlic. Or a version of Moules Marinère with yellow onion, white wine and green parsley.

Beetroot with goat's cheese. Brush with olive oil and grill. Pick up, add goat's cheese, drizzle over honey and finely chopped fresh mint. Serve on slices of bread.

Sweet lemon chicken with herbaceous glaze of fresh thyme and honey. Serve with roasted potatoes, asparagus, peppers and walnuts.

Pizza bianco with green asparagus. Put the crème fraiche on the bottom. Plan asparagus lengthwise. Slice the shallots thinly. Bring olive oil and Parmesan cheese.

Cajun-billed salmon. Rub the salmon with sugar and hot cajun spices, marinate. Grill cards. Serve with vegetable salsa, fresh corn and sweet potato cream.

Apple and caramel pie. Bake a crumble pie with rhubarb. Pour over the caramel sauce, cereal salt and chopped hazelnuts. Serve with vanilla ice cream.

Roasted fresh potatoes. Precook three minutes and strain. Add to the mold and pour on the abrasioned butter. Sprinkle with sage, thyme and cereal salt.