Our food is linked to various colours based on knowledge from traditional Chinese medicine. What do the colours mean? Ask our staff or read below. And eat your colour!
White (nourishes) Lungs
White colour food, such as cauliflower, parsnip or chick peas in hummus, is rich in protein and aims to nourish lungs. Regular consumption can eliminate physical fatigue and promotes recovery from lung related diseases.
Yellow (nourishes) Spleen
Yellow colour food such as pumpkin, yellow pepper, yellow kumara, banana, orange has great benefits for the spleen and stomach. Yellow colour food contains high-quality protein, fat and other nutrition and is also rich in vitamin A and D.
Red (nourishes) Heart
Red colour food such as red cabbage, beetroot, tomatoes, red bell pepper or chilli generally have a strong antioxidant and anti-inflammatory effects. Red colour food can also provide the body with a wealth of high-quality protein and inorganic salts, vitamins and trace elements. It can greatly enhance the body's heart function. As a result, eating red fruits and vegetables often helps strengthen the heart and brain. Vascular vitality improves lymphatic immune function.
Green (nourishes) Liver
Green colour food such as broccoli, green leaf lettuce, green peppers, green beans, kiwi fruit, avocado strengthens the function of the liver. Green colour food can also play a role in regulating the digestion and absorption function of the spleen and stomach. Green vegetables are rich in folic acid and the best source of calcium.
Black (nourishes) Kidneys
Black colour food such as eggplant, black beans, blueberry, sesame seeds, chia seeds, poppyseeds can strengthen function of kidneys. Not only can they reduce the incidence of arteriosclerosis, coronary heart disease and stroke, but colour food can also be used in treatment of bronchitis, cough, chronic hepatitis, kidney disease, anaemia or hair loss.