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  • - Hey guys, it's Inga, and in this video,

  • I will only be eating red-colored foods for 24 hours.

  • So we're getting to the end of the rainbow here.

  • Red is a color that a lot of you have been requesting,

  • so I figured now is the time to finally make it happen.

  • As per usual, I will only be making and eating foods

  • that are naturally colored red, and hopefully,

  • I will be able to create these red-themed dishes

  • that are both visually satisfying and also very appetizing.

  • Because of safety reasons,

  • I will be doing most of my shopping online,

  • but I really wanted to stop by the grocery store

  • just to see if there's anything cool.

  • So let's go shopping really quickly.

  • Pomegranate.

  • Let's see.

  • Apples here.

  • I'm just gonna pick one.

  • Raspberries.

  • Red pepper.

  • Beef.

  • No artificial coloring.

  • Red bean.

  • Good morning, everyone.

  • It is a new day.

  • I am in my red-colored shirt.

  • It is more of a maroon, kind of like the color of red wine.

  • I am ready to start off my red color day.

  • For some reason, it feels like I'm celebrating Valentine's,

  • but here we go.

  • I have some red dragon fruit.

  • This is truly one of my favorite fruits.

  • I think it's really popular

  • for people to put it in their smoothie bowls now

  • because of its vibrant color.

  • I have this pear

  • that is actually a beautiful red on the outside.

  • Some raspberries, some strawberries, some salami,

  • a cranberry cheese, red pepper jelly.

  • You can see that it's literally a bright red.

  • It doesn't use any artificial coloring.

  • I think the red mainly comes from the sweet red pepper.

  • It's supposed to go well on cheese and meats,

  • so I'm excited to test it out.

  • I'm just going to wash the fruit really quickly.

  • It's already looking super red.

  • I love it.

  • Also going to slice up my dragon fruit.

  • Look at this color. Wow.

  • This is also why some people use red dragon fruit

  • as a natural dye, because look at how pigmented it is.

  • The same thing with my berries.

  • Pear.

  • Open this cheese.

  • Okay, I definitely smell the cranberries.

  • So I know this isn't completely red,

  • but I think it qualifies to a certain extent.

  • Whoa.

  • This... it smells super pungent.

  • Wow. It is spicy.

  • It smells so spicy.

  • I think I'm smelling the vinegar,

  • so there's that huge sour note.

  • It is literally a bright red.

  • Scoop it out like that.

  • This is kind of the texture.

  • I am now going to put this on top of my cheese,

  • and then I should be done.

  • Breakfast is served.

  • You can see the strawberries here,

  • the red dragon fruit, the raspberry.

  • On this side, you'll be able to see the pear of the bottom,

  • the salami, the cheese, and then the red pepper jelly.

  • It looks more like a charcuterie board.

  • but I don't think that's a bad thing.

  • Let's dig in.

  • Let's try that.

  • It's like a burst of berry flavor.

  • If you've never tried red dragon fruit,

  • I cannot recommend it enough.

  • It has more of a neutral flavor, I feel,

  • so it complements every other fruit that you have it with.

  • I'm gonna go ahead and try my little creation here

  • with the pear, salami, cranberry cheese, and jelly.

  • I still smell the red pepper jelly.

  • Oh my God.

  • It's actually pretty good.

  • The jelly is not spicy.

  • The cheese is super, super creamy.

  • A little bit of savoriness from the salami.

  • It had that tartness from the pear.

  • I'm gonna try the jelly by itself.

  • Huh.

  • It's a very, very faint spiciness

  • at the back of your throat.

  • I'm mainly getting a sweet and sour flavor.

  • I honestly just feel like I'm having a fancy cheeseboard

  • in one bite.

  • Everything kind of just works out.

  • That was really enjoyable.

  • So I'm gonna finish up what's left on my plate.

  • There's really not much left.

  • I might pop out a little bit later

  • to get a bottle of red wine for lunch.

  • See you guys then.

  • Just got my bottle of wine,

  • so I'm heading back home now to start working on lunch.

  • I have my bottle of red wine right here.

  • Red-colored foods immediately made me think of tomato sauce,

  • which is one of my go-to pasta sauces.

  • So that's what I'll be making today.

  • I tried to keep it simple this time,

  • so there's only a few ingredients.

  • Canned tomatoes here.

  • I love the fire-roasted ones.

  • Tomato paste.

  • This is the key ingredient to making it super red.

  • Red onion, red bell pepper, apple for sweetness.

  • This pasta that's made out of beets.

  • Tuna.

  • I am not entirely sure

  • how I'm going to incorporate this into my meal yet.

  • I'll find a way to put this in there.

  • And of course, I also have my red wine.

  • I feel like this meal should be pretty good.

  • I am missing some of my usual ingredients,

  • like my herbs and garlic,

  • but I think I should be able to make this work.

  • Gonna start off by cooking this pasta.

  • Almost like a purplish red.

  • Once it hit the water,

  • it immediately became this super pretty red.

  • It looks like Twizzlers.

  • Let's start cutting up my vegetables.

  • I know some of you might be thinking

  • that it's really weird to add apple into your sauces,

  • but I do do it sometimes,

  • usually for stews and soups

  • because I like the natural sweetness it adds.

  • So I'm doing a little bit of experimenting today.

  • I'm gonna go ahead and toss them in the pan.

  • And add the tomato paste.

  • Tomato.

  • This is beginning to look like a sauce already.

  • I'm just gonna go ahead and add some paprika,

  • as well as some cayenne pepper.

  • Now to add in my wine.

  • I have some pasta water.

  • It's super red as well.

  • So I'm just gonna add that back in.

  • It's looking good.

  • Toss my pasta in here.

  • As for what I'm smelling right now,

  • I'm just getting a lot of red wine and tomato.

  • I may have put more wine than I intended.

  • And for my tuna,

  • I'm just going to sear it as a whole and then slice it up.

  • Still perfectly red on the inside.

  • I like that we can still see the red meat.

  • For those of you who are concerned,

  • I promise this piece of fish is safe to eat raw,

  • so don't worry.

  • The pasta is pretty much done.

  • I'm just going to make a drink really quick,

  • just some watermelon juice.

  • So I'm gonna blend up some fresh watermelon

  • and then I'm ready to eat.

  • This is my red lunch for the day.

  • It is super red, which I'm really happy about.

  • Tuna on the top with a little bit of radish.

  • Pasta itself just looks so red

  • that it's almost a little bit intimidating.

  • And I also have my watermelon juice.

  • I am just going to go ahead and take a big bite of this.

  • So good.

  • I was a little skeptical because I'm usually somebody