Purple fruits and vegetables are known for their high antioxidant content, and the reason we should all want to eat foods with lots of antioxidants is because they help to combat the aging process and keep us looking younger and healthier!
Additionally, the purple pigment in foods such as eggplant, purple cabbages, blackberries, and blueberries, all contain certain flavanoids that offer protection from certain diseases, including some cancers. With so many different kinds of purple fruits and vegetables to choose from, there’s no reason why you can’t get more of them into your daily diet.
Here’s a recipe to get you started; it’s a baked purple sweet potato and blueberry mash:
- 2 purple sweet potatoes, peeled and cubed
- 1/8 cup coconut oil, 1/8 cup organic unsweetened soy milk
- 1/2 cup frozen blueberries
- 2 tablespoons lemon juice
- 2 tablespoons softened butter, unsalted
- 1 tablespoon honey
- 1 teaspoon cinnamon, plus extra for garnish
- 1/4 cup walnuts and some shredded coconut for garnish
- Plain organic yogurt
- Heat oven to 400F. Boil sweet potatoes for about 15 minutes, then drain.
- In a blender or food processor, pulse all the ingredients, including the cooked sweet potatoes (but excluding the blueberries). When the mixture is well combined, add the frozen blueberries and stir.
- Divide between 5 ramekins. Sprinkle with shredded coconut and walnuts. Bake for about 10 to 15 mins.
- Serve with yogurt and a dash of cinnamon.