the power of
The tasty array of orange-colored fruits and vegetables contain an abundance of antioxidants, vitamins, fiber, and phytonutrients that are good for your skin, eyes, and heart.
Beta-carotene: The best-known nutrient in orange foods is beta carotene, a powerful antioxidant that gives sunny fruits and vegetables their brilliant color. Experts say beta-carotene is not only good for eye health, it can also delay cognitive aging and protect skin from sun damage.
Vitamin A: Beta carotene is a precursor for vitamin A, which is commonly referred to as retinal, retinol, and retonoic acid. Vitamin A is important for night vision, as an antioxidant that can neutralize the damaging free radicals in the body, and as a crucial part of the health of your immune system.
Vitamin C: Orange foods are full of vitamin C, an antioxidant that boosts the immune system, protects against cardiovascular disease, and helps rebuild collagen in the skin.
Get your fill of orange fruits and vegetables in these delicious recipes.
Carrot salad with yogurt and Coriander
Ingredients
• 125 g walnut halves
• 1 tablespoon grapeseed oil
• 2 teaspoons sugar
• Kosher salt and freshly ground black pepper
• 120 ml Greek yogurt
• 2 tablespoons Sherry vinegar
• 1 teaspoon honey
• 1 drop Coriander essential oil
• 0.5 kg small carrots, assorted colors if desired, scrubbed, very thinly sliced lengthwise on a mandoline
• 6 medium radishes, cut into thin wedges
• 2 scallions, thinly sliced on a sharp diagonal
Directions
1. Preheat oven to 190 ˚C. Toss walnuts and oil on rimmed baking sheet. Bake until walnuts are lightly toasted and fragrant, 6 – 8 minutes. Immediately sprinkle with sugar and toss to coat.
2. Whisk yogurt, vinegar, honey, and Coriander essential oil in small bowl. Season with salt and pepper. Cover and chill.
3. Place carrots in colander set in bowl of ice water. Let sit until carrots start to curl, about 2 minutes. Lift colander from water and drain carrots; pat dry.
4. Combine carrots, radishes, scallions, and dressing in large bowl and toss to coat; sprinkle with walnuts. peach caprese with Wild Orange, honey, balsamic redution
Ingredients
• 2 – 3 ripe peaches, sliced
• 125 g fresh mozzarella, sliced
• 60 ml balsamic vinegar
• 1 tablespoon honey
• 3 drops Wild Orange essential oil
• Fresh basil, for garnish
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Directions
1. In small saucepan over medium heat, whisk together balsamic vinegar, honey, and Wild Orange essential oil until combined.
2. Bring mixture to a boil. Decrease heat to low and simmer, stirring occasionally, until mixture is reduced by about half.
3. Carefully stack peaches and mozzarella. Lightly drizzle with balsamic reduction and garnish with basil.