Yellow Vegetarian Food by Hotforyoga
Yellow food, specifically fruits and vegetables contain Carotenoids and the most common carotenoid being lutein. Lutein is a pigment suggest in studies to reduce the risk of cataracts, and other eye diseases. Lutein carries oxygen, and offers to the body anti-oxidant effects, thus warding off chronic illnesses.
Other Carotenoids found in yellow foods, like Beta-carotene and Lycopene do not carry oxygen yet they have anti-oxidant benefits, and are found to reduce incidents of lung, prostate and colon diseases. Xanthophyll, associated with eye health is a Carotenoid pigment that makes egg yolks yellow. As for lutein found in leaves of trees and other plants functions to protect chlorophyll’s photosynthesis function by absorbing ultraviolet light in sunshine, thus giving a yellow color.
pH is a significant factor in determining the intensity of pigment in fruits and vegetables. Alkaline conditions result in green and yellow pigments, where as more acidic conditions produce reds, pinks; neutral gives rise to purple and very high alkaline states result in reduced or absent pigment (white). It can be seen that yellow vegetables & fruits help to raise the alkalinity of the blood system. Whether its healthy stress from exercise or a toxic load from pesticides on the food, medications, hectic paced lifestyles, a little yellow can truly be a ray of sunshine and bring a smile to more than just your lips and taste buds! Yellow foods will help shore up those anti-oxidant reserves when eaten regularly and keep acid levels and inflammation in check. Bring on the rainbow!
Nature’s Yellow Foods
pineapple, bananas, yellow zucchini, mustard, corn, bell peppers, golden,
delicious apples, lemons, cheese, turmeric, yellow tomatoes, durian fruit, egg yolks, yellow lentils, mangoes, nutritional yeast, plantain, yellow wax beans, yellow plums, pomelo, Yukon gold potato, spaghetti squash, yellow beets, ginger root, fenugreek, honey, edible yellow flowers such as yellow chrysanthemum, marigolds, sunflower petals, dandelion, pale yellow Japanese honeysuckle flowers…
Lemon Ginger Honey Recipe
1 organic lemon (peeled)
1 thumb size piece of ginger root
1 500g jar of raw honey
*Optional zest of half a lemon (before peeling)
Fill a large bowl with very warm water, place closed jar of raw honey in the bowl of hot/warm water. Let it sit to melt the honey. Juice lemon and ginger in a juicer and if using zest of ½ the lemon, zest before peeling and add to the juice. In a larger jar than the honey is currently in, pour ½ of the juice. Make sure the jar has a sealable lid. Once the honey has melted spoon out half the honey into the new jar. Add the remaining lemon ginger juice and then spoon the remaining honey into the new jar. With a long spoon or honey stick stir the juice and honey to homogenize creating a zesty lemon honey for toast, tea or other food items. The new honey mix provides alkalinity, vitamins as well as added anti-oxidant and a mineral boost. The taste is light and refreshing. Warm the new jar of Lemon Ginger Honey as needed.
Tip: To keep your Lemon Ginger Honey fresh; line 2-3 or more ice cube trays with cling wrap, poke the wrap down into the depression for the cube, spoon warm honey into each cube space until full, freeze and use in cold or hot drinks to sweeten as needed. Hot water with Lemon Ginger Honey is great to drink as a sore throat soother and digestive soother.
Note: Honey should not be given to infants until after 12 months of age.
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