Food & Nutrition
Rainbow Connection

Rainbow Connection

Healthy eating starts with color variety
By Karina Timmel

Red: Apples, Cranberries, Pomegranates, Beets
How to eat them:
Add apples and cranberries to salads. Enjoy pomegranates as a snack. Steam beets and serve with a meal.

Orange/yellow: Squash, Pumpkins, Sweet Potatoes
How to eat them:
Steam and drizzle with olive oil, add to vegetable soups, cube and roast or serve in a pie.

Green: Kale, Collards, Spinach, Bok Choy, Swiss Chard, Broccoli
How to eat them
: Lightly saute in olive oil and garlic with pepper flakes or sesame seeds. Add to a vegetable soup or simply steam them. Fresh, raw spinach makes a delicious salad base.

Beige: Mushrooms, Turnips, Parsnips, Cauliflower
How to eat them: Cut root vegetables into chunks, toss them with olive oil and roast in the oven. Prepare a mushroom soup or add to pizza. Steam cauliflower.

—Information provided by Fresh ‘N Fit Cuisine,

Miller Union’s healthiest dish

Photo courtesy of David NaugleGet your veggie fix by building your own Seasonal Vegetable Plate at Miller Union, a new, sustainable-fare restaurant on Atlanta’s Westside. With a menu that evolves with the season’s harvest, you’ll never be forced to select the same colorful vegetable combination more than once! Chef Steven Satterfield brings guests fresh dishes that use ingredients from local farms and simple preparations that allow the natural flavors to shine.
Details: (678) 733-8550,