Eat Your Colors - White Foods

Many of us are drawn to bright, colorful foods because they are visually appealing.  But did you know that eating a variety of colors is good for your health too?  Eating a wide array of colors every day is the best approach to getting all the vitamins and minerals your body needs.  

Why eat white fruits and veggies?

White natural foods have a wide range of beneficial nutrients, such as anthoxanthins, sulfur, and quercetin. These substances boost the immune system because they are antiviral, anti-fungal, and anti-inflammatory, which helps the body fight infections.

Examples of white foods include garlic, onions, cauliflower, potatoes.

Cauliflower Curry

A combo of cauliflower, chickpeas, coconut milk, peanut butter, and basmati rice, it's an easy midweek meal that's ready in 35 minutes.


  • 2 cup(s) Basmati Rice, cooked
  • 2 Limes
  • 1 can(s) (14-ounce) Light Coconut Milk
  • 1 medium (6- to 8-ounce) Onion, thinly sliced
  • 1 teaspoon(s) Curry Powder
  • Salt
  • Pepper
  • ¼ cup(s) Chunky Peanut Butter
  • ¼ cup(s) Water
  • 1 head(s) Cauliflower, cored and cut into small florets
  • 1 can(s) (14- to 15-ounce) Garbanzo Beans (Chickpeas), rinsed and drained


From limes, finely grate peel into small bowl. Squeeze 2 tablespoons lime juice into another small bowl.

In 6-quart saucepot, heat ½ cup coconut milk on medium-high until bubbling. Add onion, curry powder, and ¼ teaspoon salt; cook 5 to 6 minutes or until pot is almost dry and onion begins to soften, stirring frequently.

Into pot with onion, whisk peanut butter, water, and remaining coconut milk. Heat to boiling on high. Reduce heat to medium. Add cauliflower and beans; cover and cook 10 minutes or until cauliflower is tender, stirring occasionally. Remove from heat. Stir in reserved lime juice and ¼ teaspoon salt.

When rice is cooked, fluff with fork; gently fold in reserved lime peel and serve with cauliflower.

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