Frances Largeman-Roth, RD, was initially inspired to become a nutritionist by one of life’s dark storm clouds.
“My father died of a massive heart attack when I was 12,” she explains. “I wanted to teach people that if you commit to a healthy lifestyle, you can live a wonderful life to a ripe old age.”
Which is why her approach is now all about creating rainbows—on your plate.
Largeman-Roth’s new cookbook, Eating in Color, acts as a guide to using an array of colorful ingredients to enhance nutritional value and culinary creativity (and presentation!). Think Farro Risotto with Butternut Squash and Sage (orange) and Carmelized Red Onion and Fig Pizza (violet).
Of course, we’re suckers for the green chapter, which includes this avocado smoothie, which Roth says she makes once a week, and especially loves for its “super-high potassium content of 569 mg. It’s just the right thing to enjoy after a tough workout.” Here’s how to whip one up. —Jamie McKillop
½ ripe avocado, pitted and peeled
½ large banana
¼ cup low-fat vanilla yogurt
¼ cup ice (about 2 cubes), plus more for serving
¾ to 1 cup coconut water, depending on your preferred thickness
1 teaspoon agave nectar (light or dark)
¼ teaspoon ground cinnamon, plus more for garnish
Combine all of the ingredients in a blender. Blend until smooth and frothy. Sprinkle additional cinnamon on top and serve.
For more information, check out Eating in Color
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