Growing up, I didnʼt have a very sophisticated palette. In fact, I tried to avoid  eating most things if I could. My grandmother was a fierce cook and when it was  time to eat she didnʼt take no for an answer. She felt strongly about two things;  color and variety. Just when I got used to beets, she would switch it up on me. She  believed that eating a variety of colors was deeply nourishing. She would tell great  stories about how each color had itʼs own personality. She always seemed ahead  of her time.  

Color is very powerful, it can influence, stimulate, motivate and impact both mood  and physiological reactions in the body. Traditional Chinese Medicine (TCM)  recognizes the connection between color and the bodyʼs systems and emotional  characteristics. Fruit and vegetables get their color from phytochemicals or  substances which have been shown to combat inflammation, and demonstrate  protective effects against chronic conditions likes heart disease, cancer and type  2 diabetes. Phytonutrients are so powerful, they even protect a plantʼs own  defenses! Although there are a plethora of phytochemicals, consuming a diverse,  colorful diet is a bulletproof way to ensure your body is receiving valuable  nutrients unique to each color.  

While eating whole fruits and vegetables is always my numero uno  recommendation, juicing is a great option for those less excited to make the  commitment. When juicing, I like to recommend focusing on a single color and  keeping to five ingredients at a time. Keeping it simple and focused can ensure  targeted system support. To put it simply, according to TCM theory, the color red  is associated with heart & small intestine, yellow with stomach & spleen (and/or  pancreas), white with lung & large intestine, black or purple and deep blue with  kidney & urinary bladder and green with liver & gallbladder health. Applied  correctly, this system of color therapy guarantees comprehensive full body  support.  

Below is a list of ingredients to consider adding when either juicing or blending  fruit and vegetables: 

Red: Beets, Cherries, Cranberries, Grapes, Guava, Pink Grapefruit, Pomegranate,  Radish, Raspberries, Red Apples, Red Bell Peppers, Red Cabbage, Red Onions,  Rhubarb, Strawberries, Tomatoes, Watermelon 

Orange & Yellow: Apricots, Carrots, Melons, Fuyu, Ginger, Kumquats, Lemon,  Mango, Nectarines, Oranges, Passionfruit, Peaches, Pears, Persimmons,  Pineapples, Pumpkin, Starfruit, Tangerines, Plantains, Quince, Yellow peppers 

Green: Artichokes, Asparagus, Avocados, Celery, Cucumbers, Green Apples,  Green Grapes, Green Peppers, Green herbs, Honeydew, Kiwis, Leafy Greens,  Limes, Tomatillo, Zucchini  

Purple, Blue & Black: Acai, Blackberries, Black Radish, Blueberries,  Boysenberries, Elderberries, Figs, Purple Grapes, Plums, Purple Potatoes, Purple  Asparagus, Purple Cabbage, Purple Carrots, Turnips, Watermelon Radish  White: Asian Pear, Banana, Coconut, Garlic, Jicama, Lychee, Onion, Parsnip,  White Potato 

Like grandma said, variety is key so keep it fresh and keep it rotating!