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Have You Eaten All Your Colors Today?

As spring unfolds in color, light and sound, are you feeling a change in mood? The expression of color in plants in flowers, vegetables, herbs, trees, and fruits are gifts from Mother Nature. They hold frequencies of nurture and healing for your body-mind system.

Over this past weekend, my family and I created a full-spectrum meal with herbs, vegetables and fruits. Every color and scent was beauty and the intensity of flavor was welcomed as a gift from sunlight, earth, water and color working together to create wholeness-health. Like plants, we need sunlight, water and the frequencies of the Earth. Your body creates life energy based on the quality of your relationship with these sources.

This is in stark contrast to junk food that has been removed many times from the natural connection to sunlight through processing or synthetic substitution. There’s a good reason your mother made you eat your vegetables and fruits before you left the table when you were developing muscles, bones, teeth, and brain/nervous system.

In fact, when you look at fruits and vegetables you’ll find amazing messages from mother nature about purpose and health.

Mother Nature provides growth, balance, harmony in so many ways.  Here are just some of the benefits of making sure you eat more color.

1) Red: Red foods promote heart health. Of the top 20 anti-oxidant fruits and vegetables, seven are red. These include strawberries, cranberries, raspberries, cherries, red grapes, beets and red peppers. By including these antioxidant foods in your diet you can reduce damage caused by free radicals in your environment and in what you ingest. These foods contain Vitamin E.

2) Orange-Yellow: Yellow foods help reduce hypertension. Eat carrots, sweet potatoes, corn, yellow potatoes, oranges, grapefruit, mangoes, cantaloupe, pumpkin. squash, apricots, bananas and the spice, Turmeric. Cook with onions and garlic. These foods contain Vitamins B and A.

3) Green: Green is a master healer protecting against cancer, degeneration of vision, and protects the heart. Eat cabbage, avocado, spinach, kale, watercress, parsley, okra, brussel sprouts, broccoli, Romaine lettuce, collard greens, celery, kiwis, and asparagus. Add green herbs like basil, chives, sage, etc. in your cooking.

The chlorophyll in green foods has been associated with inhibiting cancer and slowing the growth of bacteria. The lutein in spinach and kale help ward off macular degeneration and cataracts.

The super antioxidant alpha-lipoic acid in asparagus, avocados, artichoke and raw spinach defends against oxidation assaults, stroke, heart attack and cataracts. It also helps to protect your brain and strengthen your memory.

  Avocados and alfalfa sprouts help lower your cholesterol. Asparagus helps strengthen capillary walls. Artichokes help to treat liver toxicity. Broccoli fights cancer and blocks estrogen receptors in breast cancer cells. One serving of two medium kiwis has twice the Vitamin C of one orange. Drinking green tea has antioxidant benefits. Foods in the green range contain chlorophyll.

4) Blue-Purple/Violet: Blueberries  are stars in protecting the brain. Known as the “starberry” to Native Americans, blueberries contain Vitamin C, A, and B. Purple plants hold the frequency of Vitamin D. These include eggplants, purple grapes, raisins, blackberries, and other berries in the blue-purple range.

How to Get Started: 1) Work with ROYGBIV( red, orange, yellow, green, blue, indigo, violet): Take inventory of the colors you eat most often. Make a list of colors in the color wheel that you are missing. 2) Spend time in the produce/organic section when shopping to find these colors. 3) Choose the most vibrantly colored fruits and vegetables. They have the most nutrition. 4) Find ways to include more color in meals and snacks by adding fruit and/or raisins to cereal, trail mixes, salads, and yogurt. Add different veggies to your salads and dips. Eat fruit as a snack. 5) Look up new recipes for ways to use fruit and/or vegetables you are missing in your diet. 6) Eat more salads and/or make more meals throughout the week that are  vegetarian! 7) Check out the book, The Color Code: A Revolutionary Eating Plan for Optimum Health by James A. Joseph, Ph. D, Daniel A. Nadeau, M.D. and Anne Underwood here:

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  Join the conversation. Do you have suggestions for how to include more color in your diet? Any recipes you’d like to share? Share them in the COMMENTS.


About Kimberly Rex, Certified Resonance Repatterning and Life Coaching Practitoner

Kimberly is a Certified Master Life Coach, Resonance/Holographic Repatterning Practitioner and Person-Centered Expressive Therapist who helps you achieve your life goals by phone, Skype, in-person or proxy. Find out more about Resonance Repatterning and Repatterning Your Life Coaching packages in her FREE monthly newsletter with exclusive articles on conciousness science, monthly healing modalities and exclusive session offerings at


4 thoughts on “Have You Eaten All Your Colors Today?

  1. For those who are questioning the relationship of nutrition to life energy, I invite you to read: (” Why would you write something like that?”)

    Posted by Kimberly Rex, Certified Resonance Repatterning Practitoner | June 3, 2011, 4:31 am
  2. Watch this incredible TED Talk on Cooking and Meditation entitled, How to Cut an Onion: Wonderful! : )

    Posted by Kimberly Rex, Certified Resonance Repatterning and Life Coaching Practitoner | December 27, 2012, 12:48 pm


  1. Pingback: Red food – Diet by colors « Community Care ::: Affordable Therapy Collect - August 17, 2011

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