What does each color contain and how does it benefit modern women?
>Red-coloured plants contain lycopene which protects the skin from sun-damage and premature aging.
>Orange-coloured plants contain beta-carotene which help to reduce the risk of breast cancer in women before menopause.
>Yellow-coloured plants contain carotenoids that helps decrease one’s chances of getting arthritis.
>Green-coloured plants contain chlorophyll and antioxidants which promotes many things like good vision.
>Purple-coloured plants contain flavonoids which prevents short-term memory lost.
(source: Wikipedia and Oprah)
How to make it simple
To make cooking fast and fuss-free, we picked vegetables that are easy to clean, small (to reduce chopping) and have no skin (to avoid peeling). All you need is to simply wash them and give a few chops! We also decided to use the oven so there’s no need to stand over the stove to cook and scrub the wok after.
YOU WILL NEED:
> Cherry tomato
> Baby Corn
> Olive oil x 2 tbsp
> Sea salt x 1/2 teaspoon
> Black pepper x 1/2 teaspoon
- Turn oven to the highest temperature you can. Ours is 250 degree Celcius. The vegetables can be eaten raw by itself. We just want to cook it a little…fast. Just remember to wash the vegetables.
- Give the vegetables a few chops. If you don’t mind your vegetables coming out crunchy instead of soft, you don’t have to chop much.
- Put vegetables in a roasting tray. Season with salt, black pepper and drizzle with olive oil. Give it a little toss to ensure all vegetables are duly seasoned.
- Place vegetables into the oven for about 10 to 15 minutes.
This idea came about when we wanted to make a colourful salad but were not big fans of raw vegetables. We also know that to be motivated to make it frequently, it has to be really easy and fast i.e no washing the wok and peeling involved.
To make it even more colourful, you can add brown mushrooms and white onions.
Who says lazy meals cannot be healthy?