pimg class=”alignright” title=”Brightly Colored Salad with Chermoula Dressing” src=”http://i247.photobucket.com/albums/gg158/MDA2008/MDA%202011/chermoula_salad1.jpg” alt=”chermoula salad1″ width=”320″ height=”227″ /Although a knobby old root vegetable has it charms, the eye-catching hues of brightly colored veggies are much harder to resist. Luckily, when it comes to the gorgeous red, yellow, purple, orange and green hues of brightly-colored vegetables, their beauty isn’t only skin deep./p
pAs a title=”Why You Should Eat Brightly Colored Fruits and Vegetables” href=”http://www.marksdailyapple.com/why-you-should-eat-brightly-colored-fruits-and-vegetables/#axzz1mO3x1Skz”discussed earlier in the week/a, brightly colored vegetables are valuable for their potentially health-promoting plant pigments. The strategy for adding these pigments into your diet is simple: eat a wide variety of brightly colored vegetables. You can a title=”Choose Your Own Stir Fry Adventure” href=”https://www.marksdailyapple.com/choose-your-own-stir-fry-adventure/”stir fry them/a, sauté them, lightly steam the veggies or, easiest of all, eat them raw. To make a plate of raw veggies more interesting, a bold dressing is in order and chermoula is just the thing./p
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Original post by Worker Bee

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