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White Coloured Foods

By Gwen Nyhus Stewart

White, the colour of peace and spirituality has a special healing quality. It is the symbol of purity, protection, and reverence. This colour is conducive to helping with the inner cleansing of emotions, alleviates emotional shock and despair, and brings peace and comfort at the highest level. It is believed to raise consciousness and understanding as it is considered to be the highest energy vibration and represents the light emanating from the Divine. White is the best reliever of pain.

White Foods and Recipes

Garlic (Allium sativum)

The most famous of all the healing foods, garlic is an excellent source of phytochemicals, vitamin A and C, calcium, and iron. Garlic’s benefits include lowering blood pressure, helps to prevent blood clots by thinning the blood, lower the risk of heart disease, stroke, cancer, improve circulation, and lowers blood sugar levels. The compound that gives garlic its strong odour is an antibiotic that may be more powerful than penicillin and tetracycline. This antibiotic fights against tuberculosis, botulism, colds, flu, stomach viruses, and yeast infections. Garlic stimulates the immune system that helps the body fight infectious diseases.

Baked Garlic

Garlic heads

Broth, chicken or vegetable (use water if you don’t have broth available)

Olive oil

Sea salt, to taste

Black pepper, freshly ground, to taste

Trim the top off and remove the outer skin covering the whole garlic head. Set the garlic heads in a baking dish, using 1 head per person. Sprinkle with salt and pepper and drizzle with olive oil. Add just enough stock to film the bottom of the pan, cover, and bake in a preheated 250º F (120ºC) oven for 30 minutes. Baste and continue to bake for 1 – 1½ hours until garlic is tender. Serve with crusty bread such as a baguette. Squeeze the soft garlic out of its skin and spread on bread.

Garlic Soup

1 tbsp. (15 mL) Olive oil

1 bulb Garlic, peeled and separated into cloves

2 Onions, chopped

½ tsp. (2 mL) Thyme, dried, crushed

3 cups (750 mL) Stock, chicken or vegetable

1 cup (250 mL) Spinach, fresh, chopped

Sea salt, to taste

Black pepper, freshly ground, to taste

In a large stockpot, heat oil over medium heat. Add onions and briefly cook until softened. Add thyme, seasonings, and stock. Bring to a boil, reduce heat and simmer until garlic is tender. Mash garlic with a potato masher or hand blender. Add spinach, stir briefly, and then serve.

Potatoes (Solanum tuberosum)

Potatoes are an excellent source of vitamin C, vitamins B3 and B6, and the only commonly available source of B3 and iodine. They contain nearly twice as much potassium as oranges, 25% percent of the daily protein requirement, and are one of the best sources of fibre. The fibre contained in potatoes is believed to lower cholesterol. Baking potatoes is the best way to retain nutrients.

Baked French Fries

Wash white baking potatoes and cut into strips lengthwise. Pat the potatoes dry. In a large bowl, add olive oil or vegetable cooking oil, herbs such as chives, parsley, oregano, or rosemary, sea salt and freshly ground black pepper. Toss to coat all the strips of potatoes with the seasoned oil. Place on a cookie sheet and bake in a 400º F (200º C) preheated oven. Turn during baking to ensure all sides are crisp and brown. Potatoes will take approximately 20 - 25 minutes depending on the size of the strips and the amount on the cookie sheet. Serve immediately.

Baked Potato Chunks with Garlic

Wash potatoes and cut into chunks. Peel garlic and separate cloves. In a bowl, mix enough olive oil to coat potatoes and garlic, add sea salt, freshly ground black pepper and other seasonings if you wish. Toss potatoes and garlic in the seasoned oil. Place the potatoes and garlic in a shallow pan and bake in a preheated 450º F (230º C) oven. Turn and baste the chunks every 10 minutes until potatoes and garlic are done. This will take approximately 30 minutes. You can add additional vegetables if you like such as onions, cabbage, or carrots.

White Coloured Vegetables

Cabbage speeds ulcer healing, improves digestive health, helps prevent cataracts, may reduce cancer, and may lower the risk of heart disease and stroke.

Other white vegetables include cauliflower, white onions

White Coloured Fruit

Melons

White Coloured Herbs

Coriander, garden cress, sweet cicely

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