The concept of eating the rainbow isn’t a new one, haven’t you ever been told to “eat your vegies’? As fruits and vegetables fall into five colour groups – orange, purple, green, white and red, eating by colour is a modern approach to this healthy eating message. And boy is this plant-based diet expressed beautifully in Eat Well Live Well – a new stunningly styled book from Australian Women’s Weekly.
I was lucky enough to be part of the recipe development and it was a super fun and original brief to work on. Designing a recipe specifically around the main colour of it’s ingredients was a new one for me, but don’t worry, taste was very important too! Each chapter focuses on a single colour, and eating from each will give you a full spectrum of nutritional benefits.
Below are some shots from the book plus I am sharing the delicious recipe for the image above (from the orange chapter) – Baked sweet potato with smoky burghul chilli (one of mine, not bragging or anything 😉 ). So feast your eyes and let me know if you try the recipe!
- 4 small orange sweet potato (1kg)
- 1 tablespoon olive oil
- 1 large carrot (180g), chopped finely
- 1 medium brown onion (150g), chopped finely
- 2 cloves garlic, crushed
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- ½ teaspoon cayenne pepper
- 400g (12½ ounces) canned diced tomatoes
- 1½ cups (375ml) water
- ½ cup (80g) coarse burghul wheat
- ½ cup (140g) greek-style yoghurt
- 80g (2½ ounces) fetta, crumbled
- 2 tablespoons sunflower seeds, toasted
- ½ cup loosely packed fresh coriander (cilantro) leaves
- Preheat oven to 180°C/350°F.
- Scrub sweet potato; pat dry. Place sweet potato on an oven tray; pierce all over with a fork. Bake for 45 minutes or until tender.
- Meanwhile, heat oil in a large frying pan over medium heat; cook carrot and onion, stirring occasionally, for 10 minutes or until onion softens. Add garlic, cumin, paprika and cayenne; cook, stirring, for 1 minute or until fragrant. Add tomatoes and the water; bring to a simmer. Simmer, uncovered, for 5 minutes. Add burghul; cook on lowest heat, uncovered, for 5 minutes or until tender and most of the liquid is evaporated.
- Split sweet potato in half lengthways. Top with burghul chilli, yoghurt, fetta, sunflower seeds and coriander. Sprinkle with a little extra smoked paprika, if you like.
Do ahead - The burghul chilli can be made a day ahead.
Photographer John Paul Urizar
Stylists Lucy Tweed and Emma Knowles
Photochefs Charlotte Binns-McDonald, Nadia Fonoff, Angela Devlin
Eat Well Live Well is available from booksellers and online at magshop.com.au