In the series about colored food (not meaning food that is colored but has a color!) yellow food has two big benefits: it’s a mood booster and it’s very beneficial for your skin. Like its color it’s sunny, glowing and radiant.
Yellow fruits and vegetables contain phytochemicals, antioxidants, vitamins and minerals that can combat against severe illnesses and heart issues.
One of the phytochemicals in yellow fruits and vegetables is called bio-flavonoid. This is sometimes referred to as Vitamin P. This element is especially helpful for the skin to replenish itself.
Table of contents
The best skincare
I have several tubes of Calendula ointment which I use on scars or dark spots on my skin. The reason I have several tubes is I lend them often to people to try them. That happens when you are enthusiastic about something, doesn’t it. 🙂
Calendula, also known as Marigolds, and other yellow food has a lot of retinol, a type of Vitamin A1 that has a constructive effect on acne and wrinkles in order to reverse damage.
You don’t have to buy expensive anti-ageing products, but instead are better off to spend this money on organic yellow produce or grow some in your kitchen garden.
- Yellow pepper – fibre, proteins and iron
- Bell pepper – vitamin C
- Yellow beans
- Yellow potatoes
As you can see it’s sometimes hard to define whether a fruit is yellow or orange. That’s why you will also find a grouping of the two combined in colored food.
- Curcumin / Turmeric
- Dandelion – weight control, fights anemia, indigestion and flatulence
- Marigold / Calendula
Curcumin is part of the superfoods
Like saffron curcumin gives a yellow color to your food. I always think it’s looking festive, whenever Tom adds curcumin to the food. We both love the spice so he does add it often.
Like other yellow food curcumin is a strong antioxidant and has anti-inflammatory, antibacterial and anti-fungal properties.
Curcumin or turmeric has one downside. The body doesn’t absorb it very easily. Research has shown that you can enhance the absorbability by combining it with black pepper and/or fat.
The latter is because turmeric is fat-soluble. Combine it with fat, green tea, black pepper or omega 3 fatty acids (which is in fish and shellfish).
In Indian culture, turmeric and black pepper are commonly consumed in tea, often combined with olive oil, coconut oil, honey and ginger.
Some of Tom’s recipes
Turkey (chicken) with mango
Ingredients (of course all organic):
- Buy as much chicken or turkey filet as required for the amount of persons that will join the diner (e.g. 150 grams per person).
- Fresh ginger (to taste).
- Curry powder (to taste).
- Olive oil (to taste).
- Ripe mango. For 4 persons one will do.
- Fresh coriander (to taste).
- Grained dry coconut (to taste).
- Cut the fillets into bite-sized chunks.
- Roast the chunks in the olive oil until they are nicely brown.
- Add some water and mix the roasted chunks with the ginger and curry.
- Let the chunks cook for at least half an hour until they are really soft. See to it that the chunks don’t burn.
- In the meantime cut the mango(s) into pieces (as big as the filet chunks), and cut the fresh koriander but not too small.
- Add the mango chunks, the cut koriander, and grained coconut during the last couple of minutes and raise the temperature. See to it that the mango does not fall apart.
TIP 1: Turkey with mango tastes wonderful with a puree of sweet potatoes and parsnip (2/3 sweet potatoes, 1/3 parsnip).
TIP 2: Never ever add salt or pepper. This will ruin the flavor of any fine dish.
Langostinos al limón (king prawns with lemon)
Ingredients (preferably organic, although that is difficult for the prawns)
- 4 big fresh prawns (in their shells) each person.
- 2 small lemons (or 1 big one) per 8 prawns.
- Fresh ginger (to taste, but don’t be shy).
- Curcuma powder.
- Olive oil (use an amount that covers the bottom of the pan, don’t be shy on this either and use the best oil you can buy).
- Use a large pan.
- Heat the olive oil, but pay attention, don’t burn the oil.
- Put the prawns in the pan and fry them on both sides for about 15 minutes on a not too high fire.
- In the meantime squeeze one lemon and grate the outside peel of this lemon.
- Add the lemon juice and grated lemon peel over the prawns at the end of the 15 minutes.
- Cut the other lemon into slices of 1/2 a centimeter and mix the slices with the prawns.
- Add the grated ginger and the curcuma powder.
- Cover the prawns and let them simmer for another 5 minutes on a low fire. Done.
Have a nice meal and stay healthy!