This year it was found that less than 4% of Australians meet the Australian Dietary Guideline recommendations for vegetables. Using the rainbow as a guide for the fruit and vegetables you eat is a great way to help increase your servings each day. It also maximises the variety of micronutrients in your diet and diversity is great for the microbiome!


Your digestive system needs to be functioning optimally in order to absorb all the nutrients, minerals, and vitamins that you are consuming.

Increasing the diversity of micronutrients in your diet goes a long way to balancing and maintaining a healthy microbiome but first, make sure your digestive system is in order with Regul8’s Digestive Tune-Up. This simple but effective three step gut supplement system works to cleanse and repopulate the microbiome while also assisting to rebuild and protect the inner linings of the systems organs. This ensures that all the new micronutrients you are consuming from your rainbow meals are being absorbed into the body effectively and efficiently.

Red for phytochemicals

● Antioxidant properties

● Stimulation of enzymes

● Protects DNA from carcinogens

Orange and yellow for carotenoids

● Produces vitamin A

● Improves immune function

● Promotes healthy eyes

Green for antioxidants

● Improves liver detoxification

● Encourages healing tissue

● Helps maintain a healthy weight

Blue and purple for resveratrol

● Anti-ageing properties

● Anti-inflammatory properties

● Helps to protect cognitive functions

Rainbow Asian Salad



40 sugar snap peas

2 bunches of broccolini

1 jem lettuce, thinly chopped

1 red cabbage, thinly chopped

1 red or yellow capsicum, thinly sliced

1 carrot, thinnly slcied

1 cucumber, thinly sliced

1 bunch thai basil, roughly chopped

1 bunch coriander, roughly chopped

1 cup of tri coloured quinoa, cooked

1 tbsp neutral oil

1 tsp sesame oil

400g of protein (chicken, beef, pork, tofu, tempeh)


2 long red chillies, deseeded and thinly sliced

10cm piece of ginger, grated

2 garlic clover, crushed

1 tbsp fish sauce

2 tsp rice wine vinegar or apple cider vinegar

1 cup coconut water

Juice of 2 limes

1 tsp honey


1. Put a small pot of water on the stove with a pinch of salt and bring it to the boil.

2. In a hot fry pan heat the oil and sesame oil and grill your choice of protein.

3. Cut the stems off the sugar snap peas and chop the broccolini into 2cm lengths.

4. Blanche the peas and the broccolini in the boiling water for 30 secs to a minute before draining and running under cold water to stop any further cooking.

5. In a jar combine all the dressing ingredients, screw the lid on tightly and shake well to combine.

6. Assemble the salad ingredients and drizzle with dressing.

7. Serve with a choice of pickled ginger, soy sauce, fried shallots, bean shoots and wasabi.