6 Salmon fillets Marinade: 1/2 cup soy sauce 1
cup cup orange juice 2 Tbl.
Not exact matches
Take the list of ingredients for this recently posted three - day
juice cleanse from the Dr. Oz show: four carrots, four apples (type not specified), two golden delicious apples, two 1 - inch pieces of ginger, three cucumbers, six celery stalks, 14 kale leaves, half a lemon, one lime, four plum tomatoes, two red bell peppers, one - fourth of a small red onion, two
cups parsley, one large sweet potato, two large red beets, one
orange, eight Swiss chard leaves, and six clementines.
Orange - Kissed Seed Crackers 1/2
cup sunflower seeds 1/2
cup sesame seeds 1/3
cup flax seeds — ground 1/2
cup hemp seeds scant 1
cup amaranth, quinoa or almond flour 1 1/2 teaspoon sea salt 1/4
cup olive oil 1 tablespoon honey or maple syrup 2 tablespoons freshly squeezed
orange juice
Orange Honey Glaze 1/2
cup freshly squeezed
orange juice about 1/4
cup (1/4 ounce) Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1 tablespoon honey or agave syrup
Filling 1/3
cup virgin coconut oil 1/3
cup agave syrup (nectar) 2
cups raw cashews, soaked for at least 2 hours and up to 8 hours Zest and
juice of 1 large lemon Zest and
juice of 1
orange 2 tsp.
Kuchen Ice - Cream 2
cups raw cashews — soaked overnight 2
cups meat of fresh young Thai coconut 1
cup freshly squeezed apple
juice 3/4
cup agave syrup or another sweetener of choice zest of 2
oranges 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon ground ginger 3/4
cup coconut oil
fresh
orange juice 1 garlic clove, minced 1 red cabbage, cored 1
cup salad greens 2 — 3 Tbsp.
4 avocados, just turning soft, not fully ripe 1 medium mango, cut into 1 / 2 - inch cubes 1/2 pound strawberries, cut into 1 / 2 - inch cubes 1 tablespoon balsamic vinegar 1/3
cup orange juice 2 tablespoons lemon
juice 1/4
cup honey mixed with 1/4
cup olive oil
(Although I found that half a
cup of
orange juice was twice what I needed.)
2 blood
oranges 1 handful dried apricot 1 handful hazelnuts 1
cup natural yoghurt 1/2 lemon,
juice 1 large handful fresh parsley
3/4
cup unsweetened almond milk 1/4
cup ground chia seeds or flax seeds 3/4
cup (105 g) buckwheat flour 3/4
cup (90 g) millet flour 3/4
cup (90 g) tapioca flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 3/4
cup coconut sugar 1
cup olive oil 2 teaspoons vanilla extract zest of 1
orange 1/4
cup freshly squeezed
orange juice about 3
cups grated parsnips 1 1/2
cups walnuts or pecans — chopped
1/4
cup triple sec 1/4
cup fresh lime
juice 2 tbls simple syrup 1 slice
orange 1 slice lime 1/2
cup chili - salt (this can be found in latin / mexican markets.
Dressing:
Juice and zest of one organic orange (about 1/4 to 1/3 cup juice) 3 tablespoons argan oil 2 teaspoons cinnamon 1 teaspoon cumin 3 tablespoons chopped fresh mint pinch of sea
Juice and zest of one organic
orange (about 1/4 to 1/3
cup juice) 3 tablespoons argan oil 2 teaspoons cinnamon 1 teaspoon cumin 3 tablespoons chopped fresh mint pinch of sea
juice) 3 tablespoons argan oil 2 teaspoons cinnamon 1 teaspoon cumin 3 tablespoons chopped fresh mint pinch of sea salt
150 g (1
cup) raisins 6 tablespoons white or dark rum (or
orange juice) 200 g (1 1/2
cups) roasted hazelnuts, ground (or any other nut) 100 g (3.5 oz) good quality dark chocolate (or rice milk chocolate)
Measure the
orange juice and add enough water or vegetable broth to make 3/4
cup of liquid.
Make the caramel by placing the
orange juice, 1/4
cup water, 2 tablespoons sugar and all spice into a small pan.
Follow the basic recipe instructions on top, using a simplified and more economical ingredient list: 1 medium onion, 1 large sweet potato, 2 large carrots, 1
cup canned crushed pineapple (1/2
cup reconstituted frozen
orange juice if crushed pineapple is hard to get), 1
cup raisins, 2 tablespoons cinnamon, 1/3
cup vegetable oil, 1/4
cup sugar, salt and pepper to taste.
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2
cup [200g] cooked rice (equals to about 1/3
cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4
cups water 1/2
cup canned coconut milk
Juice from 1 — 2 sweet
oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
1
cup gluten - free All - Purpose Flour Blend 1/3
cup coconut flour, fluffed with a fork and sifted before measuring 1/3
cup unsweetened flaked coconut, finely flaked 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon guar gum or xanthan gum 1/2
cup honey or agave nectar 1 (8 - ounce) can crushed pineapple in
juice or fruit cocktail, undrained 2 eggs, room temperature 1/2
cup raisins 1 medium
orange, cut into very thin slices for garnish
-LSB-...] and diced 1/2
cup orange juice 1
cup Nilla Wafers crushed (Use this recipe for the cookies!)
4 to 6 big handfuls of mixed salad greens, washed and dried 2
cups farro, rinsed and drained 5
cups water (or stock) 2 teaspoons fine - grain sea salt 1 medium
orange, zest and
juice 1 shallot, chopped 1/3
cup Parmesan, freshly shredded 1 tablespoon white wine vinegar 1/2
cup good quality olive oil a couple big pinches of salt 1/2
cup Spanish almonds, or toasted regular almonds 1/2
cup goat cheese, crumbled
1/2
cup tahini 2 T. extra virgin olive oil 2 T.
orange juice 2 T. water 1 clove of garlic, grated on a microplane 1 tsp.
3
cups fresh pineapple chunks 2 medium pears, cut into 1 / 2 - inch pieces 2
cups frozen sliced peaches 1
cup frozen pitted cherries 1
cup frozen
orange juice concentrate, thawed 2 tablespoon packed dark - brown sugar 1 teaspoon vanilla extract 2 tablespoons cornstarch
2 tablespoons extra virgin olive oil 1 medium onion, thinly sliced 2 cloves garlic, peeled and smashed 1/2 teaspoon fine grain sea salt 1 teaspoon sweet paprika 1 teaspoon garlic powder 1 chipotle pepper in adobo sauce, chopped 1
cup grated
orange - fleshed sweet potato 1
cup cashews, soaked for an hour 1
cup water, if needed 2 tablespoons fresh lemon
juice, or to taste
6 sprigs fresh thyme 6 sprigs fresh oregano 4 cloves garlic 2 thin slices of red onion for sauce 1
orange (or tangerine) peeled / chunked for sauce 1.5 limes zest and
juice Kosher salt Cracked black pepper Coarse ground white pepper 1 pinch of red pepper flakes 1/8
cup of olive oil 1/8
cup dry white wine A dash of your favorite hot sauce
2 — 750 ml bottles of wine (red or white) 1
cup of rum or brandy 1
cup of triple sec or
orange liquor 2/3
cup of
orange juice 6 oz.
freshly squeezed lemon
juice 1/4
cup freshly squeeze
orange juice 1 tsp.
Juice and zest of one
orange, about 6 tablespoons 2/3
cup extra virgin olive oil 1 - 2 teaspoons freshly grated ginger 1 teaspoon cumin salt and pepper to taste
I modified it by adding 1/4
cup more of
orange juice and zest to the cake.
Greek yogurt 1/2
cup orange juice 1 tsp.
Pin It Author: Made by Choices Serves: 1 bowl Ingredients: 1/2
cup buckwheat 30 grs raw almonds 1 or 2
orange juice 1 peach pumpkin seeds fresh fruit (1 peach and blackberries) Read more at madebychoicesblog.com
Stir together 1/2
cup fresh - squeezed
orange juice, 1/2
cup pineapple
juice (100 percent
juice only!)
Into a Champagne flute, pour 2 shots fresh - squeezed
orange juice, 2 shots sparkling wine, and 1/4
cup seltzer.
1 lemon,
juiced and strained 1
orange,
juiced and strained 2
cups Passover red wine or other red wine 1
cup sugar 6 firm Bartlett, Bosc or Anjou pears 12 large pitted prunes
2 tablespoons
orange juice 2 tablespoons red wine vinegar 1 tablespoon honey, preferably chestnut honey 1/4
cup extra-virgin olive oil Sea salt Freshly ground black pepper
I typically find the barbecue sauce to be sweet enough as is, so I typically omit the
orange juice and replace it with half a
cup of bourbon or whiskey, and I let the ribs marinade in it overnight, it really adds some nice depth of flavor to the meat.
Place 1/4
cup sugar and the
orange juice in a small pot, bring to a boil and let cook until it becomes syrupy.
2
cups pineapple cut into small chunky wedges 1/2 small red onion thinly sliced in half moons 1 - 2 habaneros finely chopped 5 - 6 sprigs of mint, use just the leaves and torn with your fingers 3 - 4 good drizzles of a grassy and peppery Extra Virgin Olive Oil the
juice of one large lime the
juice of half an
orange Sea Salt and black pepper to taste
3 tablespoons extra virgin olive oil one
orange, zest and
juice 1 1/2 teaspoons caraway, lightly crushed 2 medium cloves garlic, minced 1/2 teaspoon fine grain sea salt, plus more to taste 2/3
cup toasted hazelnuts, chopped 2 big handfuls pea sprouts or micro greens 1/4
cup thinly sliced radishes 3 tablespoons fresh marjoram 1/3
cup crumbled goat cheese
Ingredients 7
cups water 2
cups sugar 48 oz can
orange juice 1 large can frozen lemonade 26 oz bottle vodka, gin or white rum WANT SOMETHING CREAMIER?
2 1/2
cups One Degree Organics Sprouted Spelt flour 3/4
cup sugar 2 1/2 tsp double - acting baking powder 1/2 tsp salt 1
cup almond milk 1 tsp pure vanilla extract 1/2
cup oil 2 Tbsp
orange zest 1/4
cup fresh
orange juice 1 1/2
cups fresh cranberries
Bring the remaining 1/4
cup orange juice and cranberries to a simmer in a medium saucepan, stirring often, until about half the cranberries have popped.
Frosting Version # 2 2
cups powdered sugar 2 tablespoons water /
juice / rice / soy / cow's milk 1/2 teaspoon vanilla extract or a drop or two of mint or
orange, etc. extract
Put 1 1/2
cups bulgur (medium grind) in 3 qt saucepan with 2
cups orange juice and 1
cup water (liquid should cover bulgur by about 1» but no more).
Make, bake and cool cake as directed on box for two 8 - inch or 9 - inch round pans — except use 1 1/4
cups of
orange juice mixture in place of the water and add 1 1/2 teaspoons
orange peel along with egg whites.
1
cup of fresh
orange juice (the
juice from two
oranges should be enough but top up with water if needed)
1 large yellow onion, chopped a splash of olive oil a couple pinches of salt 2/3
cup uncooked bulgur 1 14 - ounce can of chickpeas, drained and rinsed 4 1/2
cups vegetable stock 1/2
cup orange juice 1 1/2
cup cauliflower, trimmed into small trees 2
cup kale or chard, destemmed and cut into thin ribbons
What You'll Need: 2 Tbsp Star Butter flavored Olive Oil 4 - 6 pork chops -LCB- I grabbed the boneless variety -RCB- Salt and pepper for seasoning 1/2
cup orange juice 1 Tbsp mustard 1 Tbsp corn starch 1 Tbsp cold water Salad 2 Tbsp
orange juice 2 Tbsp Dijon mustard 1 Tbsp Star Butter flavored Olive Oil 1 apple, cored and chopped 1
cup mandarin or regular
orange slices 1 fennel bulb, sliced
1/3
cup raspberry jam (with seeds) 2 tablespoons of
orange juice 2 tablespoons red wine vinegar 1 sprig of Rosemary Balsamic vinegar (better quality)
In a saucepan, combine 1/2
cup orange juice and 1 Tbsp Dijon mustard over medium heat.