Our food needs to be both beautiful and delicious. If we have a plate of just brown colored food it isn't very appealing to eat. If we have a plate filled with vibrant colors, we are automatically attracted to that dish. We first eat with our eyes then our mouth.
Painting out plate with color not only is it more nourishing, but it is more satisfying. The varied colors mean a rich source of vitamins and minerals, which enhances the nutritional value of the meal. This can be difficult to achieve at every meal, every day. But if at least one meal out of your day is filled with a rainbow of colors from real ingredients, you are on your way to a better lifestyle.
Back to the eating with our eyes first, when we are presented with a beautiful plate, well adorned with garnishes and a variety of colors we automatically find the dish delicious. This is because we are exciting our eyes through the colors on the dish. We become more interested in what we are about to eat. When we are more aware, interested, and engaged in our meal we end the meal more satisfied. This is very important, because if we are not satisfied from our meals, then it can lead to overeating to reach that point of satiation. One simple way to make this change is by adding more color from fruits, vegetables, and garnishes to your plate. You don't have to go to the extreme of garnishing your dish with edible flower like this dish, but just by adding something as simple as red bell peppers you automatically make your dish more nourishing and overall satisfying.
Yields 4 servings
1 head of radicchio -washed and roughly chopped
1/4 cup cucumber- peeled and sliced
1 cup french lentils - cooked
4 rainbow radishes - sliced
1/4 cup button mushrooms- thinly sliced
2 tablespoons stone ground mustard
1/4 cup apple cider vinegar
1/4 cup extra virgin olive oil
Salt + Pepper
Edible flowers for garnish - you can swap this for different color bell peppers or herbs
Optional to add toasted walnuts
To prepare the lentils, place in a sauce pot 1/2 cup dry with 2/3 cup water and a pinch of salt.
Bring this to a boil and lower the heat to low, cover and cook for 17 minutes.
Until the water is absorbed and the lentils are tender.
Meanwhile, prepare the vegetables.
Arrange the vegetables on a platter.
Once the lentils are cooked, place them on a plate and spread them out so they can cool.
Add the mustard, vinegar, salt, pepper, and extra virgin olive oil in a small bowl and whisk it together well.
Once the lentils have cooled, add them to the salad and pour the dressing over it.
Gently toss together.
Garnish and serve.
This dish goes well with grilled chicken, salmon, or shrimp.