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
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.
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.
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
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
(Used 1
cup orange juice, 1 lemon, and 1/2
cup water, as I didn't have
limes on hand.
3 pounds boneless pork shoulder or pork butt, cut into 2 - inch cubes 1/2
cup orange juice 1/4
cup lime juice (from about 2 to 3
limes) 4 cloves garlic, peeled and crushed 1 teaspoon ground cumin 1 teaspoon Kosher salt, plus more to taste
1/2
cup ketchup 1 tablespoon
orange juice 2 teaspoons fresh ginger root, peeled and minced 1 clove garlic, minced 2 teaspoons dark blackstrap molasses 1 teaspoon balsamic vinegar 1 teaspoon gluten - free soy sauce 1/2
lime,
juiced - Salt and pepper, to taste
1 large onion 2 cloves garlic 2 scotch bonnet peppers (if you can't find this at your grocery use a fresh jalapeño) ** 1 tbsp allspice 1 1/2 tsp ginger 1 tsp pepper 1 tsp salt 1 tsp cinnamon 1/2 tsp nutmeg 1 tsp dried thyme 1 tbsp brown sugar 1/2
cup white wine vinegar 1/4
cup soy sauce 1/4
cup olive oil 1/4
cup dark rum
juice from one fresh
lime juice from one fresh
orange
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.
In a measuring
cup or medium bowl, add the garlic cloves, dried oregano, cumin, salt, pepper and
orange and
lime juice; stir until combined.
2 medium tomatoes, chopped 1 medium onion, either purple or white, chopped 1/3
cup bitter
orange juice (see recipe below) or substitute 1/3
cup fresh
lime juice 2 tablespoons chopped fresh cilantro
Orange Chile Oil Marinade: 6 cascabel chiles, stems and seeds removed, or substitute 2 of the chiles above 1/4
cup chopped onions 1/2
cup vegetable oil 2 cloves garlic, minced 1 teaspoon cumin seeds 1
cup orange juice 1 tablespoon
lime juice 2 teaspoons achiote paste (available in Hispanic markets) 1 teaspoon dried oregano, Mexican preferred Pinch ground cloves Salt and freshly ground black pepper
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
2
cups cooked, shredded pork 1/2
cup bitter
orange juice (see recipe below) or fresh
lime juice 2 tomatoes, finely chopped 6 finely chopped radishes 1/4
cup finely chopped onion 3 tablespoons finely chopped fresh cilantro 1 to 2 habanero chiles, stems and seeds removed, finely chopped Salt to taste
Marinade: 1/2
cup soy sauce 1/4
cup lime juice 2 tablespoons rice wine vinegar 1/4
cup orange juice 1 tablespoon brown sugar 1 tablespoon honey 1 teaspoon minced garlic 1/4
cup chopped scallions 1/2 teaspoon fresh ground ginger 1 teaspoon olive oil pinch of nutmeg sea salt to taste citrus pepper to taste
1
cup rocotillo chiles, seeds and stems removed, minced, or substitute 1 habanero plus 5 yellow wax chiles 1 small purple onion, diced 1 green bell pepper, stemmed, seeded and diced 1 red bell pepper, stemmed, seeded and diced 2 ripe mangos, peeled and diced
Juice of 3 oranges 1/2 cup pineapple juice Juice of 4 limes 1/4 cup chopped cilantro 2 pounds sea scallops Water Salt and freshly ground black pepper to
Juice of 3
oranges 1/2
cup pineapple
juice Juice of 4 limes 1/4 cup chopped cilantro 2 pounds sea scallops Water Salt and freshly ground black pepper to
juice Juice of 4 limes 1/4 cup chopped cilantro 2 pounds sea scallops Water Salt and freshly ground black pepper to
Juice of 4
limes 1/4
cup chopped cilantro 2 pounds sea scallops Water Salt and freshly ground black pepper to taste
2 tablespoons olive oil 1/4
cup chopped cilantro, including stems 1/2 teaspoon ground cumin 2 cloves garlic, minced
Juice of 1
lime Juice of 1
orange 1/2 jalapeño pepper, seeded and finely chopped
Ingredients 1/3
cup citrus
juice (
juice from one
lime, 1 lemon, and about 2 Tbsp
orange juice) Zest from one
lime 1/2
cup reduced sodium soy sauce 2 tsp rice vinegar 1/4
cup plus 1 Tbsp brown sugar 2 cloves garlic, finely minced or pressed 1 - 2 tsp freshly grated ginger * fresh cracked pepper pinch of red pepper flakes
1 bottle of red wine 2/3
cup of «fresh»
orange juice 1/2
cup of sugar 1/4
cup of
lime juice 2 apples, sliced
Orange slices (optional) Ice
1/4
cup achiote paste (available from MexGrocer.com) 1/2
cup bitter
orange juice, or substitute 1/4 cut
orange juice and 1/4
cup lime juice 4 chicken breasts, skin removed 1 medium onion, sliced 3 fresh banana chiles, seeds and stems removed, chopped 1 tablespoon vegetable oil Banana leaves or aluminum foil 4 fresh sprigs epazote or substitute 1 tablespoon dried epazote (available from MexGrocer.com) 4 tablespoons butter
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
4 tablespoons
lime zest, from 4
limes 1/2
cup lime juice 1/2
cup orange juice 1/4
cup chopped mint 2 tablespoons honey 4 garlic cloves, minced 4 teaspoons olive oil 2 teaspoons ground cumin 1 teaspoon Kosher salt
Sangria ----- 1
orange 1 lemon 1
lime 1/4
cup sugar 1 750 - ml bottle chilled red wine 2
cups orange juice 1/4
cup triple sec 1/4
cup brandy
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.
Ingredients: 1/2 avocado 8 Brazil nuts 3 tablespoons honey 1 tablespoon
lime juice 1
cup orange juice 1/4 teaspoon nutmeg
1 tablespoon
lime juice (I didn't have any so I used lemon
juice instead) 2
cups diced ripe mango (my mango was very ripe, so I pureed it instead) 1 medium ripe banana, mashed (my mango only yielded 1
cup, so I used a large banana, and added enough
orange juice to bring the total amount of fruit up to 2 liquid
cups) 1/2
cup raisins (ew, gross.
extra-virgin olive oil 4 cloves smashed garlic 1 medium white or yellow onion, thinly sliced 1
lime,
juiced 1
cup orange juice 1/2
cup low - sodium chicken stock
1
cup uncooked quinoa, rinsed 2
cups water 1 tablespoon olive oil 1 small onion, diced 3 cloves garlic, minced 1 red pepper, seeds removed, diced 1
orange pepper, seeds removed, diced 1
cup corn frozen kernels
Juice of 1 small
lime 1 teaspoon ground cumin 1 tablespoon chili powder 1/3
cup chopped cilantro Salt and pepper, to taste 2 (15 oz) cans black beans, drained and rinsed or three to four
cups cooked on your own 2
cups red enchilada sauce 2
cups shredded Mexican cheese
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
Place raw carne asada in large bowl and add garlic, salt, pepper, balsamic vinegar, 1 tablespoon of fresh
lime juice,
orange juice, basil leaves, honey, olive oil and 1/2
cup of red onion to meat.
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
ingredients KOREAN BRAISED SHORT RIBS: 5 pounds beef short ribs (bone - in, trimmed, cut crosswise into 2 - inch pieces) 2 tablespoons olive oil 1 large yellow onion (peeled, diced) 1 bunch scallions (root end removed, thinly sliced) 5 cloves garlic (peeled, minced) 1 (1 - inch) piece ginger (peeled, minced) 3 large carrots (peeled, cut into 1 - inch pieces) 3 stalks celery (cut into 1 - inch pieces) 1
cup rice wine vinegar 1/3
cup brown sugar 1 and 1/2
cups soy sauce 1/2
cup mirin 1/2
cup orange juice 2
cups rice (to serve) Kosher salt and freshly ground black pepper (to taste) CUCUMBER KIMCHI: 2 pounds English cucumbers (thinly sliced) 1 tablespoon Kosher salt 1/2
cup rice vinegar 1/3
cup mirin 1 tablespoon toasted sesame oil 1 tablespoon gochujang (Korean chili paste) 1 clove garlic (peeled, grated) 1 teaspoon fresh ginger (peeled, grated) 1 teaspoon
lime zest
1/2
cup white rum 1/2
cup canned coconut milk, stirred if separated 3/4
cup frozen mango
juice of 1
lime 1/2
cup ice splash of mango, pineapple, or (in a pinch)
orange juice pineapple or
lime slice (optional)
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 →
grapeseed or other neutral oil 3 cloves garlic, chopped 1/2
cup chopped shallots (about 4) 1 large jalapeno, stemmed and chopped sea salt, to taste 1/3
cup each parsley and cilantro
juice of one
lime 1/4
cup orange juice 1 Tbsp.
1 1/2
cups raw cashews soaked for 1 hour 3/4
cup coconut oil melted, refined or unrefined is fine — refined will taste more coconutty 3/4
cup coconut cream 1/2
cup + 2 tablespoons freshly squeezed
lime juice 2 Tbsp freshly squeezed
orange juice 1/2
cup + 2 Tbsp maple syrup or honey 2 tablespoons
lime zest 1 1/2 teaspoons vanilla extract 1 teaspoon tequila optional pinch of salt or more to taste
• 2 pounds Creekstone Farms Flank Steak • 1/4
cup lime juice • 1
orange —
juiced • 3 garlic cloves — smashed • 3 tablespoons balsamic vinegar • 1/2
cup olive oil • S alt & black pepper
Creamy Basil Sauce 1
cup packed fresh basil leaves
juice of 1
orange 1 small avocado 1/4 teaspoon salt
juice of 1/2
lime pepper to taste 1/3
cup olive oil
Dressing: 1 avocado — peeled and pitted 1
cup orange juice — freshly squeezed 1/4
cup plus 2 tablespoons
lime juice — freshly squeezed 1 green onion 1 tablespoon chopped yellow onion 1/2 small jalapeno — seeded handful of cilantro 1/2 teaspoon sea salt 1/2
cup olive oil garnish with freshly ground black pepper
Immune Boosting Smoothie Serves 1 1/2
cup of filtered water or coconut water 2 whole
oranges peeled 1/2
lime peeled or squeezed into a
juice 1 large handful of washed spinach leaves (or your choice of greens) 1 tsp of raw pumpkin seeds that have been soaked over night and drained 1 - 2 tsp of raw honey Optional to add in: * Antibacterial, antiviral Manuka honey or energy boosting bee pollen (1 tsp) * Anti-inflammatory Ginger (1tsp) * Anti viral turmeric (high in curcumin - a powerful antioxidant)(1 tsp) **** Pumpkin seeds are a great source of Zinc which helps strengthen your immune system.
1 red cabbage (approx. 1 3/4 lb), halved 4 fat or 6 skinny scallions, trimmed 2 red bell peppers, membranes and seeds removed 1 yellow bell pepper, membranes and seeds removed 1
orange bell pepper, membranes and seeds removed 1 fresh red chile, seeded large bunch (approx. 4 oz) fresh cilantro 1
cup pineapple
juice, from a carton 2
limes, preferably unwaxed 1 1/2 tbsp sea salt flakes or kosher salt, or to taste 2 tsp Asian sesame oil 2 tsp maple syrup
rice vinegar 1 garlic clove, grated 1/4
cup citrus
juice (
orange or
lime preferred) 2 Tbsp.
1
cup freshly squeezed
orange juice (3 - 4 large juicy
oranges) 1 tablespoon freshly grated ginger 2 teaspoons tamari (or soy sauce) 1 1/2 tablespoons mirin 2 teaspoons maple syrup 1/2 teaspoon ground coriander 2 small garlic cloves, crushed roughly 10 ounces of tempeh (or extra-firm tofu) 2 tablespoons coconut oil, ghee, or olive oil 1/2
lime a handful of cilantro (coriander) leaves
Immune Boosting Smoothie Serves 1 1/2
cup of filtered water or coconut water 2 whole
oranges peeled 1/2
lime peeled or squeezed into a
juice 1 large handful of washed...
Marinated Mushrooms 2
cups shiitake or other mushrooms a few sage leaves (optional) 1/2
cup each
orange,
lime, and lemon
juice — freshly squeezed 1/4
cup olive oil 1 tablespoon sea salt freshly ground black pepper
1
cup lime juice (preferably freshly squeezed) 2
cups syrup (some islands use sugar) 3
cups rum (can mix different types of rum to taste) 4
cups orange juice (other
juice can be used such as pineapple, or even water)
One large handful of freshly washed and dried trimmed cilantro leaves 1/4 of a red onion, finely sliced 2 spring onions, bottoms trimmed and sliced on a diagonal 2 tablespoons of olive oil + extra for the soup 3 tablespoons of fresh
lime juice 1/2 teaspoon of salt 1
cup of a yellow onion, diced 2 tablespoon of curry powder 4 cloves of garlic, minced 8
cups of vegetable stock (I used low sodium) 1
cup of lentils (I used an autumn mixture of
orange and yellow)
You can also make this with
lime juice (same amount as lemon
juice) or
orange juice (double the
juice and reduce the water by 1/2
cup).
1/4
cup orange juice (an
orange called «naranja agria» works best, but if you can't find it, add the
juice of half a
lime, and cut the other half into segments to garnish / squeeze on at the end)