Eat the rainbow

A wave of health-conscious thinking has transformed the way we eat now. Food becomes what we are. “Concepts” have been introduced to healthy eaters. “Five colours a day” is one of our favourite food concepts, since it is all about variety and balanced nutrition. Studies show that different colours of food comprise particular curing benefits.

Red food, such as berries, tomato, red apple and watermelon, contains substances that support the prostate system and DNA health, as well as reducing the causes of cancer and heart disease. Green food, such as lettuce, spinach, kiwi, avocado and broccoli, promotes eye health, arterial function and supports healthy aging. Purple and blue food, such as grape, blueberry, eggplant and purple cabbage, is great for the heart, brain, bones and arteries. Orange and yellow food, such as peach, lemon, pineapple, carrot and pumpkin, supports immune function, growth development and eye health. White food, such as mushroom, pear, cauliflower and white bean, is great for bones, the circulatory system, and arterial function, and also fights off cancer and heart disease.

Luckily and easily, we can transform any food we enjoy into rainbow coloured food…

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ORANGE HOLLANDAISE SALMON

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  1. To make the hollandaise, reduce the orange juice to half, and add to a blender with mustard, egg yolk, melted butter, salt and black pepper or cayenne pepper. Blend until smooth, strain and set aside.
  2. For the salmon, season well with salt and pepper and pan-fry on a medium heat for a few minutes each side, then set aside.
  3. For the vegetables, heat the pan with a few tablespoons of olive oil. Sauté the asparagus until just cooked and set aside. Continue using the same pan to sauté some mushrooms and set aside. Afterwards, sauté the purple cabbage just to wilt it down, then set aside.
  4. Cut the baby tomato in half, drizzle with olive oil and lemon juice, and sprinkle with salt and pepper. Set aside.
  5. To assemble, place the vegetables in the centre, add the salmon on the top of the asparagus then drizzle with the prepared hollandaise. You can garnish with mushrooms, chives or chopped parsley

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LEMON PANNA COTTA

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  1. Soak or bloom gelatin powder in 100 ml of water, set aside.
  2. Heat the milk, heavy cream, sugar and lemon peel in a pot, and keep stirring until the sugar is fully dissolved.
  3. Off the heat, add the bloomed gelatin, stir to dissolve, strain and pour into a mold. Chill to set for at least four hours.
  4. To unmold the panna cotta, bring water to boil in a pot and take off the heat. The water level in the pot must be high enough to meet the level of the panna cotta in your mold. Gently dip the mold into the hot water, and rotate so the heat can get through to all sides of the custard. Do not overdip the custard mold for too long; it should take around 30-45 seconds. Let it sit and warm up a little before flipping on to your serving plate.
  5. Serve with peach coulis, raspberry coulis, green apple coulis, fresh strawberry and fresh blueberry.
  6. To make fruit coulis, freeze 200 g of peeled fresh fruit then blend with ¼ cup of icing sugar and 1-2 tablespoons of lemon juice. The amount of sugar and lemon juice is adjustable to personal preference.

Text by Nateampai Sarakosass / Photos by Rachapant Sukrattanachaikul
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