P urple veggies contain more antioxidants than any other color of produce. They’re loaded with anthocyanins, which are the phytochemicals responsible for purple pigment. Anthocyanins have health-protective effects, including lowering high cholesterol, boosting the immune system, and reducing risks for heart disease and some cancers. One caveat: Cooking these purple delights not only dulls the pretty hues, but also lowers the amount of anthocyanins. Aim to include the power of purple in the form of sliced raw vegetables in salads and appetizer trays, or sauté quickly and lightly to preserve their health benefits. Your local Fresh Thyme Farmers Market carries violet veggies at the ripest and most flavorful peak. Check the Produce department often for what’s in season! FRESH THYME OFFERS A RAINBOW OF VEGETABLES—AND THE VIOLET ONES ARE THE BEST OF THE BUNCH! palate SWEET POTATOES A powerhouse of nutrition, Japanese sweet potatoes are an outstanding source of vitamin A: One medium potato delivers about 200 percent of the daily recommendation. Purple outside and vivid white (sometimes yellow) on the inside, this tuber is high in potassium and loaded with anthocyanins and antioxidants to fight against damaging free radicals. BEETS The richer the color of foods you eat, the more antioxidants you consume, and beets are among the most vivid. Beets also may help lower blood pressure, decrease inflammation, and improve cardiovascular health in general. TURNIP Packed with vitamin C and fiber, purple-top turnips may promote immune health and aid in digestion. Eat the leaves, too, which are rich in calcium and folate. 022-023 Purple Palate_02.11.indd 22 2/11/19 9:53 AM