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Foods of Color

May 17th, 2010

Imagine a salad without lettuce. Picture one that is green because it consists of dark leaves like kale, spinach and chard; not sickly looking leaf like the basically colorless Iceberg or the bleached-out faded hue of green seen in Romaine. The leaves in a salad should be crisp and very green.

Also, since we’re on th esubject of color, I love adding reds, purples and even whites in with all that green. A salad can always use some slices tomatoes, a bit of red onion and few sprigs of chive for added flavor and color. The result is a healthy bowl of fresh & vibrant energy.

One Response to “Foods of Color”

  1. Great site!Thanks for sharing!

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