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Indigo Coloured Foods

By Gwen Nyhus Stewart

Indigo is the colour that brings focus to our lives. It is calming, soothing, and brings feelings of self-worth. Indigo is said to be the colour of creative visualization and enhances psychic perception. This colour indicates knowledge, spirituality, self-respect, and dignity. Indigo is very beneficial for meditation and to feed your spirituality and quest for inner guidance.

Sight and hearing are influenced by the colour indigo so eating indigo coloured foods is useful for the treatment of diseases of the eyes, ears, and nose, as well as the lungs and skin. Indigo is used by colour therapists to treat a wide range of mental disorders - including schizophrenia, arthritis, acute cases of tuberculosis, nervous and emotional disturbances, and insomnia. The colour indigo is useful when there is tension in the family or violence as the soft gentle colours bring feelings of love and protection.

Indigo Foods and Recipes

Black beans (Phaseolus vulgaris)

Black beans are one of hundreds of varieties of beans and all have similar health benefits. Legumes – dried beans and peas – have long been a staple source of non-animal protein for vegetarians. These legumes – lentils, chickpeas, and other beans - lower cholesterol, stabilize blood sugar levels, may help prevent cancer, and may help prevent heart disease. They are an excellent source of phytochemicals, vitamin A, B1, B8, and C, calcium, phosphorus, and iron.

Black Bean Chili

1 cup (250 mL) Black beans

4 cups (1 L) Water

3 cups (750 mL) Chicken or vegetable stock

2 cups (500 mL) Stewed tomatoes, canned

2 tbsps. (30 mL) Olive oil

2 Onions, medium, chopped

4 – 6 cloves Garlic, minced

½ Bell pepper, chopped

1 tsp. (5 mL) Oregano, dried, crumbled

1 tbsp. (15 mL) Cumin

2 tsp. (10 mL) Chili powder

1 – 2 tbsps. (30 – 45 mL) Salsa of choice

Sea salt, to taste

Pick over dry beans, wash, and place beans and water in a soup pot. Cover and simmer about 45 minutes. Add stock and stewed tomatoes to beans and soaking liquid and simmer for about 1 hour or until beans are tender. Mash beans until they are chunky or blend with a hand blender. In a hot skillet add oil and sauté onion, garlic, bell pepper, and spices until onions are soft. Add everything to the soup pot, including salsa and simmer another 30 – 45 minutes. Continue cooking with the lid off until the consistency is the thickness you like. Garnish with chopped green onions or chopped jalapeno peppers. Serve with cooked brown rice.

Black Beans with Garlic

2 tsp. (10 mL) Olive oil

2 cloves Garlic, minced

1 Green bell pepper, minced

2 cups (500 mL) Black beans, cooked

½ tsp. (2 mL) Sage, dried

Hot pepper sauce, splash

In a large non-stick frying pan, heat oil over low heat. Add garlic and peppers and sauté until peppers have just begun to soften. Add beans, sage, and hot pepper sauce and sauté for 2 – 3 minutes until heated through. Serve hot as an appetiser or side dish with garlic bread or warm, soft tortillas.

Artichokes (Cynara scolymus)

Artichokes are an excellent source of phytochemicals and an excellent source of dietary fibre. They are a significant source of vitamin C, folic acid, magnesium, potassium, calcium, iron, phosphorus, and niacin. Eating artichokes is believed to lower rates of heart disease and cancer, help lower cholesterol, reduce blood pressure, and aids digestion.

Artichoke Bean Dip

14 fl. oz. (398 mL) Artichokes, canned, drained

14 fl. oz. (398 mL) Navy or pinto beans, canned, drained

2 tbsp. (30 mL) Lemon juice, freshly squeezed

1 clove Garlic, minced

2 Green onions, chopped

Sea salt, to taste

Black pepper, freshly ground, to taste

Combine all ingredients in a food processor and blend until smooth. Serve with veggie sticks or crackers.

Vegetable Kabobs

2 Green bell peppers, chopped into 1 inch (2.5 cm) pieces

14 fl. oz. (398 mL) Artichokes, canned, drained

15 Tomatoes, cherry

2 tbsps. (30 mL) Olive oil

½ tsp. (2 mL) Oregano, dried, crumbled

1 tbsp. (15 mL) Vinegar, red or white wine

Sea salt, to taste

Black pepper, freshly ground, to taste

6 Wooden skewers, soaked

In a shallow pan or bowl, mix the olive oil, vinegar, oregano, salt and pepper and place vegetables in the marinade for approximately 30 minutes. Arrange vegetables on skewers in alternating patterns. Broil or grill for 8 – 10 minutes continuing to baste with the marinade during the cooking process. Serve kabobs at once. You can add other vegetables if you wish. If you need to serve additional guests, just increase the number of skewers and vegetables. This marinade is a basic vinaigrette and lends itself to additional seasonings such as chives, parsley, mustard, rosemary or any combination thereof.

Indigo Coloured Vegetables

Endive, mushrooms, olives, soy bean

Indigo Coloured Fruits

Grapes

Indigo Coloured Herbs

Anise hyssop, chives, English lavender, rosemary

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