I have barely posted this last week, and it isn’t out of laziness this time! In fact, I am a busy girl today as well. I’m meeting with the real estate agent. Have you heard that my partner and I are purchasing some property? We want to move “out bush” a bit more and grab some large land. Our tiny rental with a no-dig policy has meant that my food growing has been greatly limited. Houses built these days aren’t all that wonderful, either! For this reason, us amateurs are going to build our own eco home. Read more about it soon!
But back to the purple pigment. I’m not a health expert, so I can’t guarantee that purple is powerful beyond that compelling colour. I do believe that colours provide differing nutrients and so try to cram as many different healthy colours onto my plate. If you’re always eating orange carrots, then why not try out a purple carrot? Purple broccoli?
Note: I included a yellow/orange tomato in this bowl, not out of flavour but because it’s my first home-grown tomato of the season and I was showing off a bit!
Purple or black rice, cooked
100g firm tofu
2-3 TB dark soy sauce
1 TB chilli sauce (eg Sriracha)
1/2 tsp sugar
1. Marinate the tofu in soy, chilli and sugar for an hour
2. Cook up on a frying pan.
Beetroot (I used precooked balsamic beets)
Purple cabbage sauerkraut (homemade)
1 TB hemp seeds