Hi bento pals! This Project Pink bento was made in honor of Breast Cancer Awareness Month and the special Octobre Rose event at the wonderful Bento Blog of Mademoiselle M. Given the importance of diet in cancer prevention, shown in recent discoveries about antioxidants and DNA-protective compounds in fruits, veggies, whole grains and fish, my bento includes some of the most potent anti-cancer whole foods...
Farmer's market kale, lightly steamed, is layered on top of a multigrain mixture including black and brown rice. Purple cabbage, vivid and refreshing, golden tomatoes, avocados and shrimp (in a light ginger dressing) lend their antioxidant properties and healthy fats. For dessert, raspberries, a favorite sweet berry full of health protective compounds.
I look forward to seeing all of the bentos being created around this theme--I've enjoyed seeing Lia's, Debra's and Emily's thus far, all beautiful!
Bento has encouraged me to prepare and enjoy ever more wholesome, vivid and seasonal foods (how awesome is it that the most rainbow colorful, fun to bento foods are the healthiest?) and I love the constant input of our bento community of creative cooks through the seasons, so rich in ideas and inspirations for healthy cooking--surely a proactive approach to wellness!
We are in full squash glory at the farmer's market now...I will be cooking up one of these spaghetti squash quite soon:
Have a great week, friends!