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 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.
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!)
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
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.
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
For added flavor, whisk together 1/4
cup of
orange juice and 1 Tbsp of the Butter olive oil and marinate the pork chops in it while you prepare the salad ingredients.
If you have the time, toss the pork chops in a plastic bag with a 1/4
cup of
orange juice and 1 Tbsp of olive oil
for a quick marinade while you prepare all the other ingredients.
For the fig jam filling: 2 pints ripe fresh black mission figs, rinsed, stems removed and halved 1 1/2
cups sugar 4 tablespoons butter
Juice of 1
orange 1/4
cup ruby port or brandy (optional)
For the
Orange Sponge Cake: 2 3/4
cup cake flour 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1
cup unsalted butter, softened 2
cups granulated sugar zest of one
orange 1/2 vanilla bean, seeds scraped out 2 teaspoons vanilla extract 2 tablespoons canola oil 4 eggs 1/3
cup orange juice 1 1/4
cup milk
1 1/2
cups spelt flour scant 1
cup sugar 1 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 2 large eggs 2/3
cup fresh squeezed
orange juice (about 2
oranges) zest of 2
oranges 2/3
cup light olive oil 1/4
cup chopped candied
orange peel powdered sugar, optional,
for dusting
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5
cups vegetable broth as needed 2 pounds
orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4
cups) 1 1/2
cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3
cup chopped fresh cilantro Finely grated zest of 1 lime
Juice of 1/2 lime 1/3
cup finely chopped tamari almonds,
for garnish (optional), available in health food stores 1/4
cup chopped scallions,
for garnish.
Squeezing your own
orange juice will make
for a much nicer smoothie, if you don't have quite 1
cup of
juice simply top up with filtered water.
12 giant tiger prawns, shelled and de-veined (tails intact) 1/2
cup butter 1
cup freshly - squeezed
orange juice 2 tablespoons sherry 1 teaspoon grated
orange zest 2 minced green onions (tops and white parts) 1 teaspoon freshly grated ginger root 1
orange, thinly sliced
for garnish
1 tablespoon peanut oil 1 medium onion, chopped 1 tablespoon minced onion 4
cups tomato sauce 2 tablespoons finely chopped chipotle chile 1 tablespoon salt 2
cups corn kernels cut from cobs 3
cups baked, soft acorn squash (about 2 medium squashes) 1/2
cup terriyaki sauce 3
cups water 3
cups chicken stock 1 teaspoon ground cinnamon 1/2 teaspoon bay leaf 1/2 teaspoon vanilla 1
cup freshly squeezed
orange juice 1 tablespoon sugar 1 tablespoon raw honey 1 1/2 tablespoons freshly squeezed lime
juice Garlic croutons
for garnish
ingredients CHRISTMAS HAM: 1 7 - 9 pound smoked boneless ham 1
cup molasses 2
oranges (1 zested, both
juiced) 3 tablespoons Dijon mustard (divided) FLAKY BUTTERMILK BISCUITS: nonstick cooking spray 1 sweet potato (peeled, grated) 2 and 1/2
cups all - purpose flour (plus more
for dusting) 1 tablespoon baking powder 1 and 1/2 teaspoons Kosher salt 1/2 teaspoon baking soda 1 teaspoon honey 2 tablespoons vegetable shortening 8 tablespoons unsalted butter (cold, cut into 1 / 2 - inch cubes) 1 and 1/4
cups lowfat buttermilk (cold) HONEY BUTTER: 6 tablespoons unsalted butter (softened) 6 tablespoons honey 1/2 teaspoon Kosher salt
1 1/2
cups water 1
cup Bhutanese or other red rice (or your favorite long - grain rice) 3 to 4 delicata squash (about 1 pound each) ⅛
cup olive oil, plus extra
for brushing 1/4 teaspoon salt, plus more to taste Freshly ground black pepper, to taste 1/2
cup fresh flat - leaf parsley, chopped 1/4
cup unsalted shelled pistachios, chopped (or walnuts, almonds or pecans) 1/3
cup dried cranberries or cherries, chopped 1 teaspoon fennel seeds 1 teaspoon fresh ginger, peeled and minced Zest of 1/2 lemon or
orange, plus 1 or 2 squeezes of the
juice ⅛ teaspoon ground chili pepper of choice
In a large bowl beat yellow cake mix, 1 package instant pistachio pudding, 1/2
cup orange juice, 1/2
cup water, 1/3
cup oil and 4 eggs
for two minutes on medium speed.
For the filling: 3 1/2 Tablespoons cornstarch 1 cup sugar 1/4 cup butter 1 cup sour cream 1 Tablespoon orange zest 1/2 cup fresh squeezed orange juice 3 large egg yolks 1 cup milk 1 cup heavy whipping cream (for the whipped cream t
For the filling: 3 1/2 Tablespoons cornstarch 1
cup sugar 1/4
cup butter 1
cup sour cream 1 Tablespoon
orange zest 1/2
cup fresh squeezed
orange juice 3 large egg yolks 1
cup milk 1
cup heavy whipping cream (
for the whipped cream t
for the whipped cream top)
ingredients
ORANGE CURD: 1 whole orange (zest only) 1/2 cup orange juice (freshly squeezed) 1/4 cup lemon juice (freshly squeezed) 6 tablespoons unsalted butter 1 cup granulated sugar 3 large egg yolks 2 large eggs GINGERBREAD CAKE: 4 tablespoons unsalted butter (softened, plus more for greasing) 1 1/2 cups cake flour (sifted) 1/2 cup cocoa powder (sifted) 1 1/3 cups dark brown sugar (packed) 1 tablespoon baking powder 1 teaspoon Kosher salt 2 teaspoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons nutmeg (freshly grated) 1/2 teaspoon ground cloves 3 large eggs (room temperature) 2 large egg yolks (room temperature) 2/3 cup molasses 2 teaspoons vanilla extract 1/3 cup hot water 1/2 cup buttermilk 1/3 cup canola oil 8 ounces cream cheese (sof
ORANGE CURD: 1 whole
orange (zest only) 1/2 cup orange juice (freshly squeezed) 1/4 cup lemon juice (freshly squeezed) 6 tablespoons unsalted butter 1 cup granulated sugar 3 large egg yolks 2 large eggs GINGERBREAD CAKE: 4 tablespoons unsalted butter (softened, plus more for greasing) 1 1/2 cups cake flour (sifted) 1/2 cup cocoa powder (sifted) 1 1/3 cups dark brown sugar (packed) 1 tablespoon baking powder 1 teaspoon Kosher salt 2 teaspoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons nutmeg (freshly grated) 1/2 teaspoon ground cloves 3 large eggs (room temperature) 2 large egg yolks (room temperature) 2/3 cup molasses 2 teaspoons vanilla extract 1/3 cup hot water 1/2 cup buttermilk 1/3 cup canola oil 8 ounces cream cheese (sof
orange (zest only) 1/2
cup orange juice (freshly squeezed) 1/4 cup lemon juice (freshly squeezed) 6 tablespoons unsalted butter 1 cup granulated sugar 3 large egg yolks 2 large eggs GINGERBREAD CAKE: 4 tablespoons unsalted butter (softened, plus more for greasing) 1 1/2 cups cake flour (sifted) 1/2 cup cocoa powder (sifted) 1 1/3 cups dark brown sugar (packed) 1 tablespoon baking powder 1 teaspoon Kosher salt 2 teaspoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons nutmeg (freshly grated) 1/2 teaspoon ground cloves 3 large eggs (room temperature) 2 large egg yolks (room temperature) 2/3 cup molasses 2 teaspoons vanilla extract 1/3 cup hot water 1/2 cup buttermilk 1/3 cup canola oil 8 ounces cream cheese (sof
orange juice (freshly squeezed) 1/4
cup lemon
juice (freshly squeezed) 6 tablespoons unsalted butter 1
cup granulated sugar 3 large egg yolks 2 large eggs GINGERBREAD CAKE: 4 tablespoons unsalted butter (softened, plus more
for greasing) 1 1/2
cups cake flour (sifted) 1/2
cup cocoa powder (sifted) 1 1/3
cups dark brown sugar (packed) 1 tablespoon baking powder 1 teaspoon Kosher salt 2 teaspoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons nutmeg (freshly grated) 1/2 teaspoon ground cloves 3 large eggs (room temperature) 2 large egg yolks (room temperature) 2/3
cup molasses 2 teaspoons vanilla extract 1/3
cup hot water 1/2
cup buttermilk 1/3
cup canola oil 8 ounces cream cheese (softened)
Soak
for 3 - 24 hours 1
cup of cashews in filtered water 2 bananas, super ripe 1/4
cup of lemon or
orange juice — I used oj 1/4
cup of maple syrup 1/4
cup of coconut oil, melted 3 tablespoons of softened peanut butter (I prefer Justin's) 1 teaspoon of vanilla extract
Serves 4 Time: 35 minutes * Feel free to double this recipe
for larger gatherings Ingredients 1 1/2 pounds sweet potato 1/2
cup orange juice (bottled or fresh) 1/8 teaspoon cayenne pepper 1/4 teaspoon salt 1/4
cup half and half (I love Califia Farms» Better Half
for dairy - free) 1 tablespoon ghee or butter at room temp (or Earth Balance butter) Directions 1.
1
cup 2 % Greek yogurt, plain 1/2
cup cane sugar 1/2
cup fresh squeezed blood
orange juice (I was a little short so I added more zest) 2 1/2 tablespoons melted coconut oil (or 2 tablespoons canola oil) 1 teaspoon vanilla bean paste (or extract, but paste is preferable) zest of 3 blood
oranges (can reduce slightly if you use more
juice) 1 vanilla bean, scraped 1 egg 1 egg white 1
cup whole wheat pastry flour 2/3
cup whole wheat white flour 1/3
cup wheat germ 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 teaspoon cinnamon cinnamon - sugar or turbinado
for sprinkling on top (optional)
For the Topping:
juice of zested clementine (I used 3/4 the
juice of an
orange) 1 Tablespoon butter 1 Tablespoon sugar 1/4 teaspoon ground cinnamon 1/2
cup sliced almonds
2
cups fresh blueberries, organic is preferred 2 teaspoons fresh
orange juice 1 teaspoon fresh lemon
juice 1/2 teaspoon fresh
orange zest, plus extra julienned
for garnish, if desired (or you could use a sprig of fresh mint) 1/4 teaspoon vanilla extract 4 teaspoons brown sugar Canola oil cooking spray 2/3
cup raw almonds (I used 1/3
cup almonds and 1/3
cup pecans, and walnuts would also work) 1/2
cup packed pitted dates 1 1/2 teaspoons water Sprinkle of cinnamon
for tartlets and on fruit, just before serving Whipped cream, optional
1 teaspoon baking powder pinch salt 1
cups sugar 1/2
cup olive oil zest from 1 medium
orange (save the
juice for the raspberry compote) 2 large eggs 1/2
cup sherry, cognac, or Grand Marnier
Pin It Ingredients: 16 oz frozen mango chunks 1 1/2
cup chopped fresh strawberries 4 oz gran centenario tequila 2 oz agavero
orange liqueur
juice of 1 lime chile lime salt,
for rimming Read more at oliveandivyblog.com
For the cake 2 1/2
cups Pamela's Nut Flour Blend 3/4
cup tapioca flour 1/2 teaspoon baking soda 1/4 teaspoon salt 3 eggs 1/2
cup honey 1/2
cup extra virgin olive oil 1/4
cup freshly squeezed
orange juice Zest of 1
orange (about 1 tablespoon) 1 teaspoon vanilla extract
Grated zest and
juice of 1
orange 3/4
cup buttermilk 2 large eggs 3 Tbsp honey 1 stick (8 Tbsp) unsalted butter, melted and cooled 1/3
cup apple sauce 2
cups all - purpose flour 2-1/2 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1
cup raspberries — fresh, preferably, or frozen (not thawed) Additional — 1/3
cup sliced almonds,
for topping (optional)
2
cups all purpose flour 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/4
cup vegetable oil 1/2
cup sugar 1/2
cup brown sugar 1 egg 1/2 tsp ground cardamom 1/2 tsp ground ginger 1 tsp vanilla extract 1/2
cup buttermilk 1/2
cup orange juice 1 1/2
cups fresh cranberries coarse sugar,
for topping
1/3
cup golden raisins Zest and
juice of 1
orange 2 pounds ripe Fuyu persimmons 1
cup breadcrumbs 1/2
cup sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground allspice 4 ounces (1 stick) unsalted butter, melted 5 sheets phyllo dough, thawed Confectioner's sugar
for dusting
+ salt and pepper + bibb or butter lettuce
for two + one watermelon radish, washed and shaved (I used my sprializer) + 2 tablespoons toasted walnuts (dry cook walnuts in a frying pan) + 1/4
cup of crumbled goat cheese + 1 tablespoons of olive oil, divided +
juice of a quarter of an
orange or lemon
You can also use less white sugar since the
orange juice adds natural sweetness than with a traditional recipe (usually calls
for 2
cups of sugar).
To make a pitcher
for 4 Frozen Pineapple Strawberry Margaritas, follow these guidelines: 4
cups of fresh pineapple cubes 2
cups of fresh whole strawberries, hulled 10 tbs of sugar 6 oz of white Tequila or more 2 oz of Triple Sec 1/2
cup of
orange juice 4
cups of ice 4 whole strawberries or 1/2 lime
for garnish.
I made quinoa salad ahead of time as it lasts quite a while (1
cup quinoa with just shy of 2
cups water brought to a boil, turned down low, lid, simmer
for 15 minutes or so; cover with a sauce of
orange juice, lemon
juice, honey, curry, turmeric, and added walnuts).
Boil the
orange juice and 2 tablespoons of sugar in a small saucepan until reduced to approx. 1/4
cup, stirring occasionally
for about 4 minutes.
If you're looking
for a sweeter scone,
juice the
orange (you should get about 1/2
cup of
juice) instead of using the slices.
Makes 2-1/2 pounds dough
For the dough (Detrempe) 1 ounce fresh yeast or 1 tablespoon active dry yeast 1/2
cup soy milk 1/3
cup sugar 3/4 teaspoon ground cardamom 1-1/2 teaspoons vanilla extract 1/2
cup vanilla soy yogurt 1/4
cup fresh
orange juice 3-1/4
cups all - purpose flour 1 teaspoon salt
for the filling: 500 grams cashews, soaked overnight big pinch sea salt 100 grams (7 tablespoons plus 1 teaspoon) coconut oil 400 grams (1 2/3
cup) full - fat coconut milk 100 — 160 grams (1/3 — 1/2
cup) maple syrup
juice of 2 blood
oranges 300 grams (3
cups) cranberries
1 1/2
cups fresh strawberries, sliced 1/4
cup sugar 2
oranges,
juiced 2/3
cup vodka 1/3
cup triple sec 1/2
cup sparkling water or lemon - lime soda sliced strawberries,
for garnish
If making Whole 30 version: Either
juice an
orange or: bring 1/2
cup water to boil, turn off heat, add dates to water
for 5 minutes to soften.
for the citrus cream cheese frosting: 12 oz cream cheese, cold 6 tbsp butter, at room temperature 1 tbsp freshly squeezed
orange / lime
juice 1 tsp
orange / lime zest 4
cups powdered sugar
for the filling: 5
cups chopped rhubarb (about 2 pounds) 1/3
cup finely chopped crystallized ginger 1/3
cup sugar 2 tablespoons oat flour zest and
juice of 1
orange
Pin It Ingredients:
For the blackberry puree: 6 oz blackberries 1/4
cup water
For the cocktails: 3 - 4 oz blackberry puree 9 oz lime
juice 9 oz water 1/2
cup sugar 3 oz
orange liqueur 3 oz blackberry liqueur 6 oz... Continue Reading →
1 1⁄2
cups (5 oz / 150 g) dry bread crumbs 1 1⁄4
cups (10 fl oz / 300 ml) soy cream 2 1⁄2
cups (20 fl oz / 600 ml) soy milk 2⁄3
cup (4 oz / 120 g) fine or coarse semolina 1⁄2
cup (3 1⁄2 oz / 100 g) superfine (caster) sugar 1 tablespoon
orange flower water edible petals, to serve
for the syrup 1
cup (7 oz / 200 g) superfine (caster) sugar 2 lemon leaves
juice of 2 lemons
milk with
orange juice for a milder wheat flavor) 1/3
cup melted butter or oil (canola, grapeseed, coconut) 1 tsp.
2 pounds pork shoulder / butt, cubed 2 teaspoons canola oil 2 teaspoons kosher salt 1 teaspoon cumin 1 teaspoon dried oregano 1/2 teaspoon pepper 1 large onion, chopped 3 garlic cloves, minced 1 jalapeño pepper, diced 2 bay leaves
juice of 2 limes 1 1/2
cup orange juice limes, cilantro and chopped radishes
for garnish