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Eat your colours

Many of us were told to “eat your greens” when we were growing up but actually eating a range of colours is the key! Think red (tomatoes, radishes), purples (beetroot, red cabbage), yellow (corn, scallopini), orange (carrots, pumpkin), white (mushrooms, cauli, onions) and green (spinach, broccoli, kale). The different colours of vegetables highlight the different nutrients in them so for greatest vitality eat a vege rainbow.

If you would like more information on how you an put more colour into your diet book a session with Registered Dietitian Sarah Percy onsite at Back In Action.