Amazing Beet Salad

INGREDIENTS:

• 3 medium beets, sliced 1/16th to 1/8th inch thick (love your mandolin) 
• 1 orange, zested and then supremed, juices reserved
• ¼ cup roasted or steamed edamame 
• 2 oz. soft goat cheese 
• 2 T. extra virgin olive oil 
• 1 T. Lemon juice 
• Salt and pepper

PREPARATION:

1. Whisk the reserved orange juice, lemon juice and a pinch of salt together until salt dissolves. Continue to whisk while drizzling in olive oil.
2. Toss beets with dressing.
3. Arrange all of the remaining ingredients on a platter and top with extra dressing and fresh black pepper as desired. Eat.

Ruby Grapefruit and Orange Popsicle

Ingredients

3 large oranges = 1-1/2 cups juice

2 ruby red grapefruit = 1-1/2 cups juice

Directions

That is it! 2 ingredients.

Squeeze all the juice you can out of the citrus fruit.

I like the clear fruit juice so I put it through a sieve.

I also rub my finger around in the sieve and get as much juice as I can.

There will be pulp leftover when you are done.

Do not worry about exact measurements.

Pour into your popsicle molds, stick in your popsicle sticks and freeze at least 6 hours.

Romaine Salad With Orange, Feta,& Beans

INGREDIENTS

ORANGE-OREGANO DRESSING

• 1/2 teaspoon orange zest
• 1/2 cup orange juice, preferably freshly squeezed
• 1/4 cup cider vinegar
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons chopped fresh oregano or 3/4 teaspoon dried
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper

SALAD

• 1 orange
• 6 cups chopped romaine lettuce
• 1 cup sliced radishes
• 1 cup canned kidney beans, rinsed
• 1 scallion, sliced
• 1/4 cup crumbled reduced-fat feta cheese
• 1/4 cup Orange-Oregano Dressing

PREPARATION

1. To prepare dressing: Place orange zest, orange juice, vinegar, oil, oregano, mustard, salt and pepper in a jar. Cover and shake to combine.
2. To prepare salad: Slice both ends off orange. With a sharp knife, remove the peel and white pith; discard. Working over a large bowl, cut the segments from their surrounding membrane. Squeeze the juice into the bowl before discarding the membrane, if desired. Add lettuce, radishes, beans, scallion, feta and dressing; toss to coat. (Refrigerate the extra dressing for up to 1 week.) 

Recipe found at: http://www.eatingwell.com/recipes/romaine_salad_with_orange_feta_beans.html

Beet-Orange Salad

Directions
Boil 1 pound beets in salted water until tender, 30 to 40 minutes. Drain, then peel and slice into wedges. Toss in a serving bowl with 1/4 cup olive oil, 2 tablespoons sherry vinegar, 2 tablespoons chopped chives or scallions, and salt and pepper. Add 1 bunch arugula and 2 segmented blood oranges and toss.

Photograph by Antonis Achilleos

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/beet-orange-salad-recipe/index.html?oc=linkback

Found at:http://www.foodnetwork.com/recipes/food-network-kitchens/beet-orange-salad-recipe/index.html

Marvelous Muffins

Ingredients
1/2 cup freshly squeezed orange juice
1/3 cup olive oil or butter
1/3 cup maple syrup or honey
2 Tbs. Tahini
Grated zest of 1 organic, un-waxed orange
2 cups whole grain flour (spelt, kamut, or whole wheat)
1 cup rolled oats
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. sea salt
1 cup fresh or frozen blueberries, thawed
nut or seed of your choice (optional)
–> pumpkin seeds, sunflower seeds, walnuts etc.

Directions
1. Preheat oven to 350F. Lightly oil a 12-cup muffin pan.
2. Put the orange juice, oil, syrup, tahini, and orange zest into a medium bowl and whisk until well combined.
3. Mix the flour, oats, baking powder, baking soda, and salt together in a large bowl until well combined. Add the orange juice mixture and combine, using as few strokes as possible so you do not over mix the batter. Fold in the blueberries.
4. Spoon the batter into the prepared muffin pans, filling each approximately 3/4 full. Sprinkle with nuts or seeds. Bake until a toothpick inserted into the center comes out clean (about 20-25 minutes). Let the muffins cool before removing them from the pan.
Or, do what I do: take a spoon and desperately dig them out like a complete maniac.

These muffins freeze beautifully. Eat half while they are still warm (you think I’m joking?), and once cooled, put the others in a thick plastic bag in the freezer. Take one out in the morning and put it in your bag for an afternoon snack at work. You will thank yourself for being so prepared and healthy!  

Recipe found at:http://www.mynewroots.org/site/2008/01/marvelous-muffins-2/

Gluten-Free Orange Almond Muffins

Ingredients:

1 cup sorghum flour
2/3 cup almond flour/meal
1/2 cup potato starch or cornstarch
1/2 cup light brown sugar
2 teaspoons baking powder
1 teaspoon xanthan gum
3/4 teaspoon fine sea salt
1/2 cup gluten-free brown rice syrup
1/2 cup fresh orange juice
2 teaspoons bourbon vanilla extract
1/2 cup chopped roasted almonds

Instructions:

Preheat the oven to 375ºF. Line a twelve muffin tin with paper or parchment liners.

In a large mixing bowl, whisk together the dry ingredients- the sorghum flour, almond meal, starch, brown sugar, baking powder, xanthan gum and salt.

Make a well in the center and add in the brown rice syrup, orange juice, and vanilla. Stir to combine and beat until until smooth and sticky. Vegan batter relies on the acid in the orange juice to activate the leavening. The brown rice syrup helps to moisten and bind the batter.

Stir in the chopped roasted almond pieces, saving out a few for the tops, if you like..

Drop the batter into the muffin cups by spoonfuls- or use an ice cream scoop to distribute the batter. Smooth out tops with wet fingers. Sprinkle with the remaining roasted almond pieces.

Bake on the center rack for 17 to 23 minutes, depending upon your oven. A toothpick inserted into the center should emerge clean. The tops are firm and slightly springy to a light touch.

Cool briefly, then gently turn the muffins out of the pan on to a wire rack to continue cooling. Or enjoy tender and warm with a slather of vegan buttery spread or soy cream cheese.


Read more: http://glutenfreegoddess.blogspot.com/2012/01/gluten-free-orange-almond-muffins.html#ixzz2fpQO2IAu

fresh orange smoothie (“orange julius”)

Fresh Orange Smoothie Recipe(Original recipe)
Ingredients:

• 4 fresh oranges, peeled
• 2 cups ice
• 1/3 cup milk (your preference – regular, soy, coconut, etc.)
• 2 Tbsp. honey (or agave nectar, or sugar) – optional
• 1 tsp. vanilla
• zest of 1 orange

Method:
Combine all ingredients in a blender, and blend until smooth. Add more ice if you would like.

Recipes found at: http://www.gimmesomeoven.com/fresh-orange-smoothie-orange-julius/

Grillin’ in the Rain: Orange-Ginger Sauce and Marinade

Ingredients
1/2 cup orange juice
1 tablespoon agave nectar (or other sweetener)
2 tablespoons light soy sauce or ponzu
1 teaspoon white vinegar
1/4 teaspoon dark sesame oil
1 teaspoon grated fresh ginger

Mix all ingredients well. Use uncooked as a marinade, or heat and reduce slightly to use as a dipping sauce.

Brown Butter Rosemary Orange Cornbread

Ingredients

• 1/2 cup (1 stick) plus 1 tablespoon unsalted butter
• 2 large eggs
• 1 cup buttermilk
• 2 tablespoons fresh orange juice
• 1 cup all-purpose flour
• 1 cup coarse ground cornmeal
• 1 teaspoon salt
• 3/4 teaspoon baking soda
• 1/3 cup granulated sugar
• 1 tablespoon grated orange zest
• 2 tablespoons chopped fresh rosemary

Directions

• Place a rack in the upper third of the oven and preheat oven to 350 degrees F.  Grease and 8×8-inch square baking pan.  Line with parchment paper and grease and flour the baking pan.  Set aside.
• In a light-colored small saucepan, melt the butter over medium-low heat.  Melt and cook butter down completely.  It will sizzle and crackle.  That’s the butter cooking out of the butter.  Keep an eye on the butter and you’ll see brown bits begin to form at the bottom of the pan.  Swirl pan and cook until browned bits are a chestnut color and the butter smells nutty.  Remove from the pan and immediately transfer butter (browned bits and all) to a small bowl to cool.
• In a medium bowl, whisk together eggs, buttermilk, orange juice, and browned butter.  Set aside.
• In a large bowl, blend together sugar, orange zest, and chopped rosemary.  Blend with the back of a spoon working the orange and rosemary flavors into the sugar.
• Add flour, cornmeal, salt, and baking soda to the large bowl with the flavored sugar.  Whisk to combine.
• Add the wet ingredients all at once to the dry ingredients.  Stir to combine, ensuring that all of the dry ingredients are moistened and incorporated into the batter.  Pour batter into prepared pan and smooth to the edges.  Bake for 20 to 25 minutes, or until a skewer inserted in the center comes out clean.
• Remove from the oven and allow to cool for 10 minutes before slicing and serving.  Bread is best served warm and will last, well wrapped, at room temperature for up to three days.

Recipe found at: http://joythebaker.com/2013/02/brown-butter-rosemary-orange-cornbread/

Creamy Orange Milkshake

Ingredients
2 1/2 cups vanilla ice cream
3/4 cup fresh squeezed orange juice
1/3 cup skim milk
1 Tablespoon orange zest
Orange slices for garnish

Directions

• Using a blender, combine ice cream, fresh squeezed orange juice, milk, and orange zest until well blended and frothy. Pour into 2 tall pint glasses or 4 small glasses. Garnish with orange slices. 

Recipe found at: http://dineanddish.net/2011/07/go-green-with-sunkist-valencia-oranges-recipe-creamy-orange-milkshake/

Citrus - Poppy Seed Vinaigrette

Ingredients

• 3 tablespoon(s) fresh lime juice
• 3 tablespoon(s) fresh orange juice
• 2 tablespoon(s) fresh grapefruit juice
• 1 teaspoon(s) Dijon mustard
• 1 teaspoon(s) low-fat mayonnaise
• 1 teaspoon(s) honey
• 1/3 cup(s) plus 1 tablespoon canola oil
• 1 1/2 teaspoon(s) poppy seeds
• Kosher salt and freshly ground pepper 

Directions

• 1. In a bowl, whisk the lime, orange and grapefruit juices with the mustard, mayonnaise and honey. Slowly whisk in the oil until the dressing is creamy. Stir in the poppy seeds, season with salt and pepper and serve.

Recipe found at: http://www.huffingtonpost.com/2011/10/27/citrus---poppy-seed-vinai_n_1058330.html

Chocolate Sapote Cake with Kumquat Orange Marmalade

Ingredients

Cake:

• 1 1/2 cups whole wheat pastry flour
• 1/3 cup cocoa powder
• 1 cup maple sugar
• 1 Tbsp grated orange zest
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp sea salt
• 3/4 cup pureed black sapote
• 1/4 cup coconut oil
• 1 Tbsp pure vanilla extract
• 1 tsp orange extract
• 1/2 cup + 2 Tbsp orange juice
• 2 Tbsp lemon juice

Marmalade:

• 2 cups sliced kumquats (seeds removed)
• 1/4 cup fresh orange juice
• 1/2 cup agave nectar
• seeds of one vanilla bean
• pinch of sea salt

Frosting:

• 1 1/2 cup agave nectar
• 2 Tbsp coconut oil
• 1 3/4 cups cocoa powder, or more if needed
• 3/4 tsp sea salt
• 1 Tbsp orange zest
• 2 Tbsp orange juice
• 1 Tbsp pure vanilla extract

Directions

• Preheat the oven to 375 degrees and position rack in center of oven. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides with nonstick spray. Whisk flour, baking soda, spices, salt, and sugar in a large bowl to blend well. Whisk sapote, oil, orange extract, vanilla extract, and orange juice together in small bowl to blend well, then whisk into the flour mixture until well blended.
• Whisk in lemon juice and stir quickly (pale swirls will be in the batter, which is the baking soda reacting with the lemon juice, which allows the cake to rise since there are no eggs). Transfer cake batter to prepared pan and bake cakes until tester inserted into center comes out clean, about 25-30 minutes. Cool cake completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cake out onto platter; peel off parchment paper.
• Let cool completely, then place in the fridge to chill until very cold to make slicing easier (since cakes with no eggs crumble easier). When chilled, slice cakes horizontally in half so that you have 4 layers.
• To make marmalade, combine all ingredients in a medium saucepan over medium heat. Cook until jammy, and liquid is reduced, about 15 minutes. Let cool, and set aside.
• To make frosting, beat together all ingredients in a large bowl until very fluffy and smooth, and well blended. Add a little more cocoa powder if a stiffer consistency is desired (I usually end up doing this). To assemble cake, place a layer of cake on a plate, and spoon a heaping 1/2 cup frosting over, almost to the sides, then 1/3 of the marmalade, then top with another layer of cake and repeat with another 1/2 cup frosting and 1/2 remaining marmalade. Top with another cake layer, another frosting layer, remaining marmalade, then the top cake layer. Spread the frosting over the top and the sides of the cake, and use remaining frositng to pipe decoratively around the top edge of the cake, and around the bottom of the cake as well. Chill the cake at least a few hours to set filling before serving. Garnish with kumquats if desired!

Recipe found at: http://fragrantvanillacake.blogspot.com/2011/02/chocolate-sapote-cake-with-kumquat.html

 

 

Carrot and Orange Cake

Ingredients

• 3 cup carrot, finely grated
• 2 cups pecans, ground in a food processor
• 1/4 cup raisins, roughly chopped
• 1 teaspoon nutmeg
• 1 1/2 teaspoon mixed spice
• Date paste
• 1/2 teaspoon salt
• 1/2 teaspoon orange zest
• 1/2 cup desiccated coconut

Directions

•  Mixed spice is a blend of cinnamon, coriander seed, caraway, nutmeg, ginger and cloves. If you’re in the US you can use pumpkin pie spice.
• Make the date paste by grinding 1 cup soft dates and 1/2 cup orange juice in a food processor until smooth.
•  Thoroughly mix all ingredients together in a large bowl.
•  Shape into individual cakes or press into one large cake, ready to be cut at the end.
•  Place on a dehydrator sheet and dehydrate at 115 degrees F for 8 – 12 hours. If you don’t have a dehydrator you can simply place the cake into the fridge to set.

Recipe found at: http://therawchef.com/therawchefblog/carrot-orange-cake

Pineapple Orange Sorbet

Ingredients

• 1/2 cup water
• 1/2 cup granulated sugar
• 2 cups orange juice
• 1 tablespoon lemon juice
• 1 (20 ounce) can crushed pineapple
• 2 teaspoons freshly grated orange zest

Directions

• In a medium saucepan, bring water and sugar to a simmer over medium high heat until sugar is dissolved.

In a food processor, puree pineapple with its juice until smooth. Transfer to a metal bowl, and stir in syrup, lemon juice, orange juice, and orange zest. Freeze until slightly firm, but not frozen.

Process mixture again in the food processor or beat with an electric mixer until smooth. Transfer to a freezer container and freeze until firm, about 2 hours.

Recipe found at: http://allrecipes.com/recipe/pineapple-orange-sorbet/

Orange Ginger Mint Sodas

Ingredients

• 2 oranges
• 1 1/2 cup demara [raw] sugar
• 1 1/2 cup water
• 8 1-inch pieces ginger
• 1 bunch fresh mint
• 1 liter club soda
• crushed ice

Directions

Use a vegetable peeler to peel rind from oranges in thin pieces, taking care not to get white pith on rind. Cut oranges in half and squeeze juice into a 3-quart saucepan.

Add sugar and water to saucepan and place over medium high heat and bring to the boil, stirring constantly until sugar dissolves. Reduce heat to medium. Add orange rind, ginger, and mint; simmer for 5 minutes. Remove from heat and allow to cool to room temperature. Strain syrup, discarding solids. Store in a tightly sealed jar in the refrigerator for up 1 week.

To make sodas, fill a tall glass halfway with crushed ice. Add 1/4 cup of orange-ginger-mint syrup to glass and top off with club soda. If desired, add a splash of orange-flavored vodka or spiced rum to glass before topping with club soda. Garnish with thin slice of orange and a couple of mint leaves. 

recipe found at: http://food52.com/recipes/12209_orange_ginger_mint_sodas

Butter Lettuce Salad with Oranges and Red Onion Dressing

Ingredients

• 3/4 cup olive oil
• 1/4 cup white wine vinegar
• 2 teaspoons grated orange peel
• 1 1/2 teaspoons frozen orange juice concentrate, thawed
• 1/2 red onion, very thinly sliced
• 1 head of butter lettuce, leaves coarsely torn (about 8 cups)
• 2 large oranges, peel and white pith removed, thinly sliced into rounds

Directions

• Whisk oil, vinegar, orange peel, and juice concentrate in medium bowl. Season with salt and pepper. Add onion; marinate 30 minutes, stirring often. Divide lettuce among 4 plates. Top with orange slices. Ladle dressing with onion over.

Read More http://www.epicurious.com/recipes/food/views/Butter-Lettuce-Salad-with-Oranges-and-Red-Onion-Dressing-107066#ixzz2EmU7FBDl

 

 

Avocado and Orange Sandwich

Ingredients

• 8 ozs wheat bread
• 1 navel oranges (peeled and cut into 14 inch thick slices)               
• 2 avocados (- peeled pitted and sliced)
• 5 ozs alfalfa sprouts
• 2 tsps balsamic vinaigrette 

 

Directions

1. Arrange four of the bread slices on a flat surface; top each slice with two slices of orange, even amounts of avocado slices, and even amounts of sprouts. Sprinkle each sandwich with 1/2 teaspoon of balsamic vinaigrette. Top each with remaining bread slices and serve.

Recipe found at: http://www.yummly.com/recipe/external/Avocado-And-Orange-Sandwich-Allrecipes

Orange and Grapefruit Slices with Coconut

Ingredients

• 1/2 cup sweetened shredded coconut
• 3 red or white grapefruit, peel and white pith removed
• 4 naval oranges, peeled and white pith removed
• 2 tablespoons light brown sugar

Directions

• Preheat oven to 325F.
• Spread coconut in a pie plate and bake, stirring occasionally, until lightly toasted, about 10 minutes. (Watch carefully, as coconut burns easily.) Cool and set aside.
• Slice grapefruit and oranges into 1/4-inch thick rounds. Arrange in layers, sprinkling each with some brown sugar in a glass or ceramic bowl. Cover and chill at least 2 hours. Sprinkle with coconut just before serving.
• Make ahead: Coconut can be toasted 1 day ahead and kept covered at room temperature. Fruit can be sliced 1 day ahead and kept chilled, covered.

Recipe found at: http://www.huffingtonpost.com/2011/10/27/orange-and-grapefruit-sli_n_1059540.html

Raw Loulou's Carrot Orange and Ginger Soup

Ingredients

1/2 C freshly squeezed orange juice

1 T cashew nut butter (or any nut butter you prefer)

1/2 chopped red onion

1" chunk of peeled fresh ginger (add more or less depending on your taste for ginger)
2 large carrots peeled and chopped

Methods/steps

1) Simply add all the ingredients (starting with the oj first) into a high speed blender
2) Blend until the texture is smooth and creamy
If you wanted it slightly warmed up, you could always leave the blender on for longer and that will heat up the soup gently or alternatively you could heat up in a pan as with regular soups. 

Recipes: http://www.rawfoodrecipes.com/recipes/raw-loulous-carrot-orange-and-ginger-soup.html

Pureed Butternut Squash Soup

Ingredients

• 2 tablespoons butter
• 1 small onion, chopped
• 1 piece (2 inches) fresh ginger, peeled and chopped
• 2 garlic cloves, chopped
• 2 3/4 pounds small butternut squash, prepared and cut into 3/4-inch cubes
• 1/4 cup fresh orange juice
• Coarse salt and ground pepper
• Sour cream, (optional)
• Spicy Pumpkin Seeds

Directions

1. Melt butter in a large saucepan over medium heat. Cook onion until fragrant, about 2 minutes. Add ginger, garlic, and squash; cook, stirring occasionally, until fragrant, 6 to 8 minutes. Stir in 4 cups water. Bring to a boil; reduce heat. Simmer until squash is tender, 20 minutes.
2. Puree soup in two batches. When blending hot foods, allow the heat to escape to prevent splattering. Remove the cap from the hole of the blender's lid, and cover with a dish towel. Stir in juice and 1 1/2 teaspoons salt. Serve hot, with sour cream, pepper, and pumpkin seeds, if desired.

Recipe found at: http://www.marthastewart.com/312415/pureed-butternut-squash-soup?center=0&gallery=275653&slide=257136