
Juicing the rainbow; one color at a time
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!