"White and tan? Aren't those foods people try to avoid?" Garland Mason, RAFFL coworker, asked when I explained the Everyday Chef color theme for the next couple of months.
On one hand, Garland is right. We do try to avoid highly processed foods, often starches, like white bread, white flour and white rice. Through processing, their natural color, and nutritional value, has been removed. And so we've learned to associate color with health benefits - hence the point of this year's color theme.
Take last month's whole wheat oatmeal chocolate chip cookies. The wheat flour and wheat germ (as well as the oatmeal) in the cookies gives them a darker hue and indicates that they're a better option than a traditional cookie.
However, there is still a place on the food color spectrum for lighter colored foods. Grains, beans and nuts, for instance, are healthy foods chock full of fiber, that are often these lighter shades. Produce such as onions, garlic, parsnips and mushrooms fit into this category as well.
In the coming weeks look for recipes, techniques and resources for white and tan while learning how to healthfully incorporate these colored foods back into your diet.