3
cups blood orange juice, strained 1 cup granulated sugar 1 cup packed light brown sugar 1 stick unsalted butter, at room temperature 1/3 cup heavy cream 1 teaspoon vanilla extract 1 cup toasted almonds 2 teaspoons sea salt flakes
for the filling 3 cups homemade almond milk 1/3 cup maple syrup pinch sea salt 3 tablespoons agar - agar flakes (I like these) 2 1/2 oz raw cocoa butter — shredded zest of 2 blood oranges 1
cup blood orange juice 1/2 tablespoon vanilla extract — optional
Blood Orange Chia Drink Recipe 1/2 cup cold water 1 tablespoon chia seeds 1
cup blood orange juice, chilled 1 cup sparkling water, chilled (I used LaCroix grapefruit flavor) Ice cubes
Not exact matches
2
blood oranges 1 handful dried apricot 1 handful hazelnuts 1
cup natural yoghurt 1/2 lemon,
juice 1 large handful fresh parsley
1 pint Coconut Bliss Vanilla Island non-dairy ice cream 4 ounces
blood orange juice, freshly squeezed 1 banana, frozen 1/4
cup goji berries 2 ounces pomegranate
juice
ingredients STUFFED TURKEY: 1 turkey breast half (skin - on, boned and butterflied) 1/4
cup olive oil (plus 2 tablespoons, divided) 1/2 pound sweet Italian sausage (removed from casing) 4 onion (peeled, 1 diced, 3 thinly sliced) 2 ribs celery (thinly sliced) 1 pound shiitake mushrooms (thinly sliced) 1
cups bread crumbs (TK type not specified) 1
cup Parmigiano Reggiano (freshly grated) 2 eggs 1/4 teaspoon nutmeg (freshly grated) 2 tablespoons rosemary leaves (finely chopped) 2 tablespoons sage leaves (finely chopped) 2
cups dry white wine (divided) Kosher salt and freshly ground black pepper (to taste) FRISEE AND SHIITAKE SALAD WITH
BLOOD ORANGE: 4 blood oranges (2 segmented, 2 juiced and zested, juices reserved) 2 teaspoons Dijon mustard 1/4 cup olive oil 1/2 pound shiitake mushrooms (very thinly sliced) 2 heads frisee (cored) 1/2 cup parsley (chopped) Kosher salt and freshly ground pepper (to t
BLOOD ORANGE: 4
blood oranges (2 segmented, 2 juiced and zested, juices reserved) 2 teaspoons Dijon mustard 1/4 cup olive oil 1/2 pound shiitake mushrooms (very thinly sliced) 2 heads frisee (cored) 1/2 cup parsley (chopped) Kosher salt and freshly ground pepper (to t
blood oranges (2 segmented, 2
juiced and zested,
juices reserved) 2 teaspoons Dijon mustard 1/4
cup olive oil 1/2 pound shiitake mushrooms (very thinly sliced) 2 heads frisee (cored) 1/2
cup parsley (chopped) Kosher salt and freshly ground pepper (to taste)
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)
I ended up using everything I could get from three
blood oranges, and threw that into a bowl with the almost half
cup of
juice, vanilla bean, Greek yogurt, coconut oil, sugar, and vanilla bean paste.
1 1/2
cups all purpose flour 3/4
cups sugar 1 teaspoon baking powder 1/2
cup olive oil 1/2
cup Greek yogurt 2 large eggs Zest and
juice of 2
blood oranges
3
cups Fresh Mixed Dark Greens 2 small
Blood Oranges 1/4
cup Walnuts 6 Medjool Dates, pitted and quartered 1/4
cup Slivered Celery Slices Olive Oil Fresh Lemon
Juice Salt and Pepper
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
Pour the
blood orange juice into a large bowl and add enough buttermilk to make 1
cup.
1/2
cup freshly squeezed
blood orange juice 2 tbsp chia seeds 1
cup plant yoghurt (coconut, soy, oat or if using dairy, go for greek)
Aioli: 1/2
cup mayonnaise 1/2
cup Greek - style whole milk yogurt 1 small garlic clove, minced 1 1/2 tablespoons fresh
blood orange juice 2 teaspoons minced chives 1 teaspoon finely grated
blood orange zest Pinch of freshly ground black pepper 4 tablespoons vegetable oil for pan-frying
For the salad: * 3
blood oranges (can substitute regular
oranges) * 1/2
cup chopped pitted dates, preferably Deglet Noor * 1 tablespoon sherry vinegar or freshly squeezed lemon
juice * 3/4 teaspoon fine sea salt * 1/2 teaspoon freshly ground black pepper * 1/4
cup extra virgin olive oil * 1/4
cup plus 2 tablespoons finely chopped fresh flat - leaf parsley * 2/3
cup pomegranate seeds (from 1 medium pomegranate) * 1/4
cup lightly toasted chopped pistachios for garnish
By our
blood oranges, it took 3 pounds of
blood oranges to get 2 1/2
cups, but how efficient you
juice them makes a big difference.
Fingers crossed, we were hoping this first batch would be the on the money because there's nothing more sacrilegious than to waste 2
cups of fresh
blood orange juice.
We went back and forth over whether to say how many
blood oranges make 2 1/2
cups since the sizes and
juice amount can vary so much.
Chicken Ingredients: 4 thin chicken cutlets (2 breasts sliced in half and pounded) 1
cup flour 1 egg, beaten 1
cups panko breadcrumbs 1
cup plain breadcrumbs 1 teaspoon lime zest 1 teaspoon lemon zest 1 teaspoon
blood orange zest 2 tablespoons
blood orange juice olive oil
Israeli Couscous Ingredients: 1 1/2
cups Israeli couscous 3/4
cup water 1
cup vegetable stock 2 teaspoons apple red wine vinegar 1 tablespoon mint, chopped 1 teaspoon
blood orange zest 2 tablespoons
blood orange juice 2 tablespoon olive oil 10 - 15 cherry tomatoes, sliced in half 1/3
cup crumbled feta