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Oranges Oranges A nice size, juicy, pretty color and fragrant, with just the right amount of sweet and tart, orange is the fruit of the season. Oranges originate from South East Asia, but are now available in many warmer climates, with the United States being the major producer of oranges in the world. Oranges were not named for their color. The word orange comes from the Sanskrit Naranga, which means "fragrant. Did you know it’s a berry? And… •A helpful treatment for those with hot, inflammatory diseases (cooling thermal nature). • Has medicinal properties for those with liver weakness; they help cleanse the blood and liver (regenerates body fluids). • Helps lower high fever. • Balances Vata and if sweet and eaten in moderation, are good for Pitta. • Aids in digestion with their aromatic peel. • Rich in Vitamin C content (along with bioflavonoid content, benefits the immune system, lens of the eye, adrenal glands, and reproductive organs and in the connective tissues of our body, such as the joints, gums, and ground substance; promotes overall good health) • One orange supplies nearly 100 percent of the recommended dietary intake of Vitamin C. • A very good source of dietary fiber in addition to a good source of B Vitamins (vitamins B1, B2, and B6, folic acid, and pantothenic acid). • Contains potassium and some calcium and a good source of pectin. The pectin helps in lowering cholesterol levels. • The interior white orange membrane (Concentration of hesperidin) is a superior source of bioflavonoids that enhance the absorption of iron from plant foods, defend against cancer, and have antioxidant properties. • -Inner white lining, placed directly on the eyelids, helps to dissolve eye cysts. • Easy to digest when eaten alone or with other tropical or subtropical fruits. It may challenge the digestive system when eaten with carbohydrates, sweets, or dried fruits. How to eat: • Eat it whole. For optimum health, choose eating an orange over orange juice. The mineral-rich pulp helps buffer the citric acid, and it also slows down absorption of the fruit's sugar into the bloodstream. A fully ripened orange contains as much as ten percent of fruit sugar. • Avoid oranges with dark brown spots, soft spots, or a puffy looking peel. Select those heavy for their size. Store loose in a dry and cool, but not cold, place. Do not wrap in plastic. • Tangerines make a good substitute for commercial oranges since they have many of the same properties but are sprayed less with chemicals. • Oranges are among the foods on which pesticide residue has been most frequently found so selecting organically grown oranges is highly recommended. Recipe ideas: Carrot Orange salad ½ pound or more carrots shredded Orange Juice from 3 oranges Zest from one orange (optional) Ginger-1 inch grated 1 cup soaked sunflower seeds 1 Cup pecans Toss all together and enjoy! Sweet Orange Miso Dressing 1 small seedless orange, juiced 1 TBSP miso 1small lemon, juiced 1 tsp raw honey 1 tsp orange zest 1/2 inch piece of fresh ginger, minced 2 stalks of celery Pinch of Sea Salt Water -to consistency In a strong blender like a Vitamix, blend it all and enjoy. Add water as needed. Fresh Arugula salad with orange fennel and Parmesan Over the arugula, place orange segments, fennel, and goat cheese. Consider adding walnuts, and toss with a citrus vinaigrette. Orange Granita Freeze orange juice in ice cube trays. Once they are frozen, gently blend in a food processor to create a frozen granita dessert.
"The world we have created is a product of our thinking; it cannot be changed without changing our thinking." --Albert Einstein Disclaimer: The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. Materials and products presented on this site are not intended to diagnose, treat, cure or prevent any disease. ©2008- 2011 Doron Hanoch |
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Big Sur, on the road to Esalen