It’s World Vegan Day! There are many benefits to adding colourful plant based foods to your diet. Adding more to your meal plan is proven to have many benefits like increasing cognitive function, clearing skin and boosting physical performance. We have run down six colourful ingredients included in some of our favourite vegan & vegetarian meals & snacks.
Yellow: eat mango for clearer skin
Rightly crowned the king of fruits, there are numerous benefits to eating mangoes. The mango is a native South Asian fruit, packed with beta carotene which is converted to vitamin A in the body. Vitamin A is known to help clear clogged pores and eliminate pimples, high in antioxidants and phytochemicals protecting the body from free radicals that damage the skin and reduce premature aging. Find your mango fix in our Hawaii 5.0 fruit cup, a combination of 5 delicious fruits to naturally boost energy, the essential vegan snack.
Dark green: ditch poor brain communication with sea vegetables
Yes, eating your greens is good for your brain! Dark green vegetables such as kale and spinach are good sources of magnesium and calcium. These minerals are vital for transmitting nerve impulses, allowing communication between the brain and the body. And sea vegetables (seaweed) have another advantage: as well as being rich in magnesium, they’re a super source of iodine, which supports cognitive function (memory, learning, reasoning and so on). We’d recommend as a light vegan meal the detox noodle soup which is served with tofu, vegetable gyozas & wakame seaweed – or for a vegan snack nibble on crispy seaweed thins.
Pink: ginger for body & brain
Among the healthiest [and most delicious] spices on the planet. Ginger is loaded with nutrients and bioactive compounds that have powerful benefits for your body and brain. Packed full of antioxidants, it’s also been used in medical traditions throughout the world for centuries to relieve pain, curb inflammation, and settle nausea. If you love ginger we’d recommend our vegan meal, veggie sushi collection with maki’s rolled with carrots, mint, nori, green beans, avocado & ginger. Yum!
Blue: blueberries brain booster
Research suggests that eating blueberries may be particularly beneficial for our brain, especially supporting brain health into old age. This is thought to be due to the polyphenols that give these brilliant berries their blue colour. In one study it was suggested that blueberry consumption alone might delay brain ageing by up to 2.5 years! Find these little beauty berries in our Hawaii 5.0 cup along with pineapple, melon, mangoes and pomegranate.
Red: strawberries increase brain function
Strawberry; rich in iodine, vitamin C and phytochemicals, strawberries help to maintain the normal functions of the nervous system. But there’s more… The potassium, in strawberries has been linked to an improved cognitive function by increasing blood flow to the brain. Research also shows that high consumption of blueberries and strawberries reduces rates of cognitive decline in older people.
Purple: beetroot gym boost
Roast it whole, blend into a classic soup or slurp in a smoothie like an Olympian, a few ways to enjoy beetroot. Packed with vitamins, minerals, antioxidants & low in fat, this purple plant based foods monster is an itsu favourite. According to research, cyclists who drank 2 cups of beetroot juice daily improved their 10-kilometer time trial by approximately 12 seconds. How you ask? consuming beetroot increases plasma nitrate levels and boosts physical performance. So what are you waiting for? Go and grab our well being warrior vegan meal which contains biona organic quinoa burger, fresh avocado and green beans.
Orange: titillating turmeric
If you’re still in doubt about the unique benefits of brightly coloured plant based foods, then consider turmeric. Research has linked this super spice with countless health benefits, for everything from joints, to skin, to heart to digestion. It’s also been found that turmeric could boost brain health and memory too, including helping to prevent or slow the progression of Alzheimer’s disease.