Orange Vegetarian Food by Hotforyoga

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Orange Vegetarian Food by Hotforyoga

Orange Food

During the summer, when I think of orange food I imagine peaches cuddled by a too-die-for crunchy crumble topping and a dollop of whipped cream…I just don’t want the gluten and dairy or loss of nutrients. I want it all! Yes and oh so rich tasting! Desserts should be decadent, but leave you feeling energized, not deflated nor bloated.


In the autumn I crave bright herbed slices of soft roasted pumpkin that tastes buttery enough to lick my lips! I love to share what I make. The way I see it, the healthier and happier we both are the better everything is.


Orange colored food in general draws my attention to relax, breath more deeply…it could be my 2nd Chakra remembering endless happy dinner gatherings gone by? After all, the 2nd Chakra is said to be luminously orange. Whatever the reason, I do enjoy serving the best tasting recipes I can create made with fresh organic ingredients, especially recipes with mysterious ingredients! Perhaps, the prankster in me has learned to have fun in the kitchen; that is if it’s loaded with wholesome goodness!


Here are some Orange Foods I recommend biting into:

Carrots, oranges, pumpkins, red lentils, peaches, orange cauliflower, orange bell peppers, mandarins, sweet potatoes, orange tomatoes, paprika, ripe papaya, clementines, spaghetti squash, butternut squash, cayenne pepper powder, cantaloupe, persimmons, granadillas, cumquats, apricots, nectarines, tamarillos, Cape gooseberries, in small amounts edible orange flowers such as calendula flowers, hibiscus flowers, nasturtium flowers, Autumn Efise flowers, Saffron Thistle and marigold flowers to name a few. Are salivating yet? I am.


Baked Pumpkin Recipe

1 medium cooking pumpkin

4 T extra virgin olive oil

1 T fresh rosemary leaves

*1 tsp fresh minced garlic (optional)

cracked pepper and sea salt to taste

½ C water


Step by Step:

Preheat oven to 350 degrees F. Wash pumpkin, remove pumpkin top, scoop out seeds (reserve seeds to toast in coconut or olive oil and a sprinkle of sea salt). Use a large sharp knife cut the pumpkin down into slices. I suggest cutting in half and quarters. Place pumpkin slices in a large clean sealable bag or container with the oil, minced garlic and rosemary leaves. Seal the bag then shake or turn to cover. Remove pumpkin slices from bag/container and place in a large shallow glass baking-dish. Sprinkle with salt and pepper. Slowly pour the water into the bottom of the baking-dish. This water prevents the pumpkin from drying out. Bake at 350 degrees F for 35 minutes or until soft. Remove and serve with accompanying dishes. Delicious!


Tip: Do not add more water to baking dish during cooking or the glass could shatter in the oven. A sprinkle of dulse flakes just before serving is a pretty addition and adds Vitamin A, Bs, E, minerals, potassium, calcium, phosphorus, chromium, iodine, zinc and trace elements essential to health. Pumpkin is low calorie, contains anti-oxidants, Vitamin A, C and E, selenium. Pumpkin is a good source of B vitamins, iron and zinc. Pumpkin seeds are a good source of protein glutamate and the well, the sought after amino acid Tryptophan (reduces irritability and anxiety). Enjoy and share!


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