Hi, my name is Jemma and I’m a colour junkie. My wardrobe may consist of about 90% black attire, but when it comes to food, I just love creating naturally coloured rainbow-infused dishes.
My day starts with adding some colour to my breakfast smoothie bowl. I top my morning bowl of oats with a dash of pink raspberries, a splash of purple blackberries and a slather of mashed yellow banana.
Salads are another brilliant way to showcase the wonderful colourful array of vegetables out there. This Mexican Slaw ticks all the colours of the rainbow (red cabbage, green coriander, red pomegranate, orange carrot). I omit the cashews (due to my nut allergy) and Crema (to avoid dairy).
Not content with colourful salads, I decided that humus was next on my list for a makeover. The boring beige of the chickpea was not doing it for me any more, so I went with a max of three ingredients for some new dip recipes.
Orange: carrot, coconut and cumin
Green: pea and lemon
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Purple: roasted beetroot with honey and rice vinegar
To end the day on a (rainbow bright) high, I treat myself to a little piece of purple heaven. This 3 ingredient fudge is dairy, gluten and sugar free. It has also been described to me as “purple crack”.
It is so quick and easy to make, you will never want to go back to that shop-bought brown stuff again.
I use 200g (one box) of coconut cream, 100g of frozen blueberries, add a splash of Koko coconut milk to soften the mixture and an extra squeeze of lemon juice. I omit the maple syrup as I love letting the fresh taste of lemon, coconut and blueberries shine through.
My next plan is to make this with raspberries and lime and go pink!
So why settle for soulless, drab food? Eat the rainbow and let the goodness shine through.
By guest blogger, Jemma Woolley – clean eating colour junkie with severe food allergies