Counting Colors - Eating a Wide Variety of Foods

God-made food colors are made of cells called phytonutrients (plant nutrients).  Thousands exist in nature. They are not invented in a food laboratory.

Count the number of God-made colors of foods at each meal. Each and every color in a plant has a specific health-giving benefit. It is easier to count colors in foods than it is to count grams and milligrams of carbohydrates, protein, fats, vitamins, and minerals. Though this is not a perfect science, chances are, if your kids eating a number of different God-made colored foods, they are eating a wide variety of nutrients. In order to encourage your kids to eat from all the food groups, we also count the colors of the non-plant foods such as poultry. For instance, turkey is assigned the color brown. Amounts eaten are not factored in this exercise. Every little speck counts, even sprinkles of paprika and parsley flakes.  The more often they see red and green on their white and brown foods the more they will become accepting of it. Conversely, if they only are served white and brown foods, they will more likely eat just white and brown foods.

GOAL:  Eat minimum of 2-3 God-made colored food at each meal, snack included.
This is easier than you think. Take a look at the following recipes from the CD Cookbook, Mom, I’m Hungry. What’s for Dinner?

• POWER-PACKED FRUIT SHAKE -4 colors: white rice milk/protein powder, golden apple juice, yellow banana, colors of chosen berries
• BLT SANDWICH - 5 colors: tan whole-grain bread, brown turkey bacon, white canola mayonnaise, green lettuce leaves, red tomato slices
• MACHO NACHOS – 3+ colors: yellow corn tortilla chips, white cheese, red salsa sauce + other salsa colors such as green peppers and parsley)
• MOM’S POPULAR PASTA – 4 or 5 colors: white pasta/milk/canola spread or butter/Parmesan cheese, salt, golden olive oil, brown tamari sauce, red paprika. Add one more with a sprinkling of minced green parsley.

MAN-MADE versus GOD-MADE COLORS:  There is a CRITICAL Difference
Artificial colors, usually sourced from petroleum oil or coal-tar, are developed by undergoing extensive chemical processes. Research has identified some potential health concerns with the consumption of artificially dyed foods. Kids are especially vulnerable.

Artificially colored foods dull the taste buds.  Most kids can’t taste the natural sweetness of most vegetables and fruit because they have been eating artificially dyed foods.  Once weaned off them, taste buds gradually regain sensitivity to delicious sun-ripened flavors.

God-made food colors are produced from the natural process of planting and watering of seeds that grow into food producing mature sun-nourished plants. They offer a rainbow of nutrients that line up to defend the health of your kids and give them fuel to grow and be positively productive.

GOD-MADE FOOD COLORS COUNT
> Kids like to count colors.  This makes buying and eating food more fun. 
> Kids become discerning. They learn the difference between God-made food colors and man-made artificial colors.
> Focusing on colors opens their minds to tasting them. Once kids take an interest in counting the God-made colors on their plates, they begin to become more open to actually eating more fruits and vegetables.  
> The darker, the better. Research shows darker colors have more nutrient benefits. Don’t overlook the value of eating all God-made colored foods, including white onions and garlic. 
Sun-ripened are fully packed. ONLY sun-ripened fruits, vegetables, herbs, grains, legumes (beans), nuts and seeds are fully packed with plant nutrients.

God-made colored foods are easy to serve in the raw, no cooking!  Spruce them up with some fun dips (see recipes in our CD Cookbook. They make great tasting healthy snacks for kids. Just ask the Kid Kritics!

THE CD COOKBOOK (Mom, I'm Hungry. What's for Dinner?) RECIPES HAVE COLOR COUNTS
At a glance, you can see which ones offer the greatest variety of colors and thus nutrients for your kids. Turn them on to the magic of the God-made colored foods.