Eat your colours

Green wards off disease
Kids may spit them out, but green vegies are potent anti-cancer foods. Coloured by the natural plant pigment chlorophyll, greens such as broccoli, spinach and bok choy are packed with heart disease-fighting phytochemicals. They're also a good source of lutein and folate, which protect your eyes, skin and heart. A study by Liverpool University in the UK also found that a diet high in fibre-rich greens like cabbage, lettuce and sprouts can reduce the risk of colon cancer by 46 per cent. No wonder your parents were so keen to shovel them down your throat.

Serve it up: Think twice before burying your fresh produce in the crisper drawer graveyard. Instead, chop it up and place it on eye-level shelves of your fridge to make it more inviting and accessible.

Photo by stock.xchng Mar 15, 2012