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
22 / EUROPE LIVING MAGAZINE
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 .