Do you know what gives fruits and vegetables their color? What are the benefits of their color? Do you know what colors are missing in your diet? Well, come meet Ashley Spivak from re-color the palate. re-color the palate is a nutritional consultating practice and education laboratory run by Ashley in the US. The purpose is to use color as a guide to enable us to consume food in a much healthier and more colorful way. If you would like to learn more about re-color the palate, please go to blog.recolorthepalate.com and follow Ashley on Instagram @recolorthepalate
So I found out that cabbage is one of the ingredients that Ashley is currently working with. I came up with this simple and delicious "street food" recipe with an Asian and healthy twist to it! ;) The combination of all the simplest ingredients is refreshing. I was inspired by one of Chef Gordon Ramsey's recipes. He used beef in his original recipe. I swapped the meat with tofu instead. The outcome was spectacular! I highly recommend everyone to try it.
Before I go on with my recipe and "colorful" photos(wink-wink), I'm thankful to get the chance to ask Ashley a few questions about food color and herself. And I'd be delighted to share with you here.
C: Cindy and A: Ashley
Cindy: Is the belief of re-coloring the palate a new food trend or it’s been around for quite sometime?
Ashley: Well the idea of "eating your colors" isn't novel but the research around phytochemicals (what give fruits and veggies their color) is pretty new and definitely expanding-- which is very exciting. One of the goals of re-color the palate is to get people to move away from packaged, processed foods and focus on integrating more real, nutrient-dense foods into their daily routine. Instead of focusing on calorie counts, we ask people to think about what a canvas would look like if they were to paint it with the colors that correspond to the food they've recently eaten (processed foods, sugary foods, and inflammatory oils are all considered grey). The goal is to have a vibrant canvas with many different colors and hues (think raw vs. cooked foods--maybe your steamed kale is a darker shade of green than your raw kale salad) and very little grey.
C: Do you have your favorite color of food and why?
A: Purple-- especially when found with green, like on purple kale. It blows my mind that the stuff grows from the earth. If I were a designer I would for sure use produce patterns as inspiration-- foodpalates!
C: How many colors of food does a person require to consume per day?
A: I don't think there's a set number. Take a second to paint that canvas in your head and notice what colors are missing. Maybe you haven't had anything blue in a while so next time you're at the market, pick the blueberries over the apple. Maybe you realize you've had chicken for both lunch and dinner, so maybe choose organic beef tomorrow. But, the goal should always be to decrease the grey.
C: What was the most inspirational experience you’ve ever had throughout your career in food education/nutrition?
A: It always makes me excited when I hear from past clients that they've kept certain routines going long past us working together. This is the whole point- sustainable, habitual changes, not quick fixes.
C: Would you like to recommend a few special tips for choosing our food colors?
A: Challenge yourself. Go to your local market and pick produce you've never worked with before-- you may find your new favorite! People tend to steer clear of foods they don't know because it feels time consuming to figure out what to do with them. I think this is one of the biggest myths! Eating well doesn't have to be time consuming at all. It just takes commitment and a willingness to try.
C: Any words you would like to share with all of us?
A: Thanks so much Cindy! We are excited to announce that we are in the process of putting together a Month of Meals educational experience where you can learn how to best integrate nutrient-dense foods into your everyday routine while having your own personal nutrition consultant from the comfort of your couch. There will be a foundational course as well as a prepping for pregnancy course. Should be out in fall. Please sign up on re-color the palate if you are interested in learning more!
Servings: 2 persons (2 tortillas each)
Preparation Time: 10-15 minutes
Cooking Time: 5 minutes
150-200g chinese cabbage/cabbage, thinly chopped
100g extra-firm tofu, thin squared
2 tbsp miso
3-4 tbsp rice vinegar
2 tbsp sesame oil
1/2 chili, seeded and finely chopped
1 tbsp brown sugar
1 tsp wasabi
1/2 small cup mayonnaise
1 bunch chopped spring onion
1 bunch chopped coriander (optional)
4 tortilla wraps
extra-virgin olive oil
1) Preheat a frying pan on medium heat with olive oil, panfry the tofu until they turn golden. Heat off. Set aside.
2) To make the spicy chinese cabbage pickle, get a large bowl, add cabbage, chili, 2-3 tbsp rice vinegar, and sesame oil. Mix well and set aside.
3) To make the miso sauce, get a small bowl, add miso, sugar, 1 tbsp rice vinegar, 1-2 tbsp olive oil and mix well.
4) To make the wasabi mayonnaise, simply add the wasabi and mayonnaise and mix together.
5) To make the tortilla wrap, heat each side of the wrap for less than 1 minute on a frying pan on medium heat, use a rolling pin to hold the wrap for 30 seconds so it remains in its "scoopy" shape.