Colour + Crunch = Lunch

Texture and Colour in FoodI realise that a lot of my likes and dislikes around food come from the texture. Anything squidgy (raw tomato, for example, or shock! horror! olives) gross me out. Crunch, however, has to be my favourite food texture. Carrots, crackers, chips (bad bad), capsicum/peppers, nuts, etc. etc.

My other necessity/favourite when it comes to cooking is colour. Add a variety of oranges, reds, greens, yellows… and you end up with an attractive, tasty, easy, relatively healthy lunch!

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