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.
Fall... the season of Pumpkin Spice Lattes, woolly socks,
orange leaves and —
for many of us — open enrollment.
Day 7: Drain the peels (reserve the
orange - infused syrup
for use in cocktails and
for mixing with seltzer) and
leave on a wire rack in a cool, dry place until they're no longer sticky (this will take about 1 week).
Yes, you can
leave the large pieces floating
for a while, but the
oranges will get bitter after TOO long.
I hate Nutmeg, so
left it out as such, but chucked in a good bit of home - made Vadouvan spice - mix (see
for example Pinterest
for recipe) and also added grated peel and juice of one (small)
orange.
If you're in the mood
for a summer treat
leave the ice out and take a cookie scoop and drop 3 balls of
orange sorbet into your mocktail.
I received some fancy pears
for Christmas and I have tons of
oranges left over from Holiday munching still and so I decided to blend them all up together with some Tofutti and see what would happen.
:) As I checked the ingredients in my cupboard, I found a bit of crystallized
orange peel
left from my holiday baking and right next to it I saw a jar of dried cranberries — I immediately thought of putting them together in cookies, and added a bit of dark chocolate
for balance.
Perfect
for brunch or an afternoon snack, this blackberry ricotta citrus toast recipe is topped with a sweet combination of blackberries, ricotta cheese,
orange blossom honey,
orange zest, and fresh mint
leaves.
-LSB-...] I seem to have worked my way through most of them,
leaving teff flour, which, until I made my tasty Teff Pancakes with Caramelized Bananas I'd only used
for making injera, and buckwheat flour which I used
for my blueberry -
orange -LSB-...]
Serves 6 Ingredients
For the crudo 1 cup (150 g) kosher salt 1/3 cup (75 g) sugar About 1/4 cup mixed citrus zest (
orange, Meyer lemon, grapefruit) 5 to 10 mint
leaves One 8 - to 12 - ounce (227 to 340 g) fluke fillet, boned and skinned
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.
My only substitutions were a bit of Penzey's dried
orange peel
for the flower water and some granulated tapioca as the thickener (an idea I got from Elise at Simply Recipes, as I had some
left over from her strawberry - rhubarb cobbler.
I would eat all the red ones and
leave the yellow and
orange ones
for my sisters lol.
Author Notes: Well just when I thought I was done with my recipes
for this week, I had one lone gorilla
orange blossom tomato
left and a mango that needed to be used up as well.
Anytime you want some key limes (or kaffir limes /
leaves, or Meyer lemons, Eureka lemons, sour
oranges, grapefruits...) I would be more than happy to send you a box in thanks
for your brilliant website.
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
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
Do the same with the lemon and blood
orange peel, but carefully slice only the outer peel,
leaving the pithy whites
for the next step.
Lots of recipe perusing
left me with a craving
for an
orange cake, lots more perusing led me to the discovery of
orange and cardamom cakes!
For a more traditional Anzac cookie
leave out the
orange zest and
orange blossom water.
I would make this again because I have an abundance of radishes, but I would
leave out the
orange juice and create a more buttery / wine sauce
for this dish.
Ingredients 2 beets, cleaned and cut into pieces the juice of 2
oranges a few pinches of whole sea salt julienned
orange zest, to taste (choose organic
oranges) fresh thyme
leaves, to taste (keep some
for garnish) 1 - 2 tablespoons rice malt syrup extra virgin olive oil balsamic vinegar, to taste freshly ground black pepper, to -LSB-...]
Turmeric is great
for yellow /
orange, but
leaves a pretty strong turmeric taste.
2 blood
oranges, peeled, pith and ends removed and cut width-wise into 1/4 — inch slices 1 large navel
orange, pith and ends removed and cut width-wise into 1/4 — inch slices 2 tablespoons chopped red onion 1 ounce goat's milk chevre cheese, crumbled 2 tablespoons raw pistachios 12 fresh mint
leaves, julienned, plus a few extra
for garnishing extra sea salt and fresh cracked pepper, to taste
If you do change a few things make sure you keep that creamy / crunchy / sweet / spicy / salty balance intact - like subbing another fruit
for the
orange, but not
leaving it out entirely, or switching figs
for dates.
Enough salad
leaves to cover the bottom of your serving platter — use a variety
for added flavour 2 -3 vine ripened tomatoes 1 — 2
orange peppers, deseeded and cut into long strips 1/2 pomegranate, seeds removed A couple of handfuls of new potatoes, steamed or boiled and thickly sliced.
Cut off the green parts of the scallions and reserve
for slicing later, then finely slice the white part and add this to the pan slicked with
orange oil (this is where I added the bacon fat since my chicken chorizo
left no fat in the pan), along with the ground cumin, stirring everything together
for a couple of minutes over a gentle heat.
This stuffing reminds me of the wintered trails on my favorite hike in Ithaca; rich brown earth and bark with a flair of
orange leaves clinging on
for dear life as the snow breezes in and settles righteously.
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
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
Left with the bowl of batter, I decided to make
orange cup brownies
for our staff at Firelight Camps that evening, a classic campfire dessert.
Healing Morning Tonic This cleansing and refreshing morning drink is great
for the body and the soul, and it tastes lovely with citrus like grapefruit, lemon, limes, and
oranges as well as fresh ingredients like fresh grated ginger, lemongrass, mint
leaves, tonic water, and honey if you need it sweetened.
For the pears: zest of 2
oranges 2 cups freshly squeezed
orange juice 2 cups purified water 1⁄4 cup loose Earl Grey tea
leaves 1 cup coconut sugar 1 cinnamon stick 3 cloves 1 - inch piece fresh ginger 4 ripe but firm pears, peeled, halved, and cored
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 garn
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 garn
for garnish
The remaining fruits are
left until they become a red -
orange color with a natural almost beeswax sheen (
for this reason the name «wax pepper»).
Left: Crowds gather outside of La Taqueria Right: A bottle of Mandarin
orange Jarritos is the perfect pairing
for a Mission burrito
Smoking Packet Mix: 1/2 cup black tea
leaves (roughly 17 teabags
for you infidels) 1/2 cup dark brown sugar 1/2 cup raw, long grain rice 2 cinnamon sticks, broken into small pieces 4 - 6 slices of fresh
orange rind, 1 inch wide and 2 - 3 inches long
This meal is low in carbs (14 grams per serving), so I was glad I had the baguette and I also added a glass of
orange juice
for a satisfying meal without
leaving the house.
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)
Leave the dough to rest
for 5 minutes, then knead in the raisins,
orange and lemon peel.
' foil - wrapped chocolate
leaves in red (peanut butter - filled) and gold (caramel - filled), and
orange pumpkins (caramel) capture the colors of fall and make a great little bite
for adults with a sweet tooth.
This is still my go - to classic crust + filling style recipe, but there is so much space
left (in the world and my pumpkin - loving stomach)
for un-classsic
orange - spiced experimentation.
A follow up to the
orange slices, I dipped some in chocolate and
left the rest on counter
for a week.
Subbed 1/2 applesauce
for the oil,
left out the booze and added
orange zest and a grated apple.
I pumped up the dressing,
leaving out the slightly more obscure hibiscus element, and adding lime and
orange juices
for a real edge of tartness.
The Maryland Hunt Cup is also the biggest event of the spring season, yet except
for two small tents, the
orange - and - green flag of the Maryland Hunt Cup, a row of yellow trash barrels, and temporary snow fencing marking off the paddock and home stretch, it
leaves the estates of Gary Black and Daniel Brewster, over which the course is flagged, virtually undisturbed.
The first time it's cool enough outside
for the windows to be wide open with a breeze coming in, the first
leaves turning
orange and yellow and the aroma of autumn spices like cinnamon and nutmeg.
Over a period of weeks or months, I'd be willing to bet, consistently having those fruits and veggies and white milk, etc. show up on kids» lunch trays — by their own choosing, sneakily or not — would likely lead to more consumption of those items as familiarity set in and kids, hungry
for their lunches, realized that eating the
orange and the salad might be better than
leaving the cafeteria only half - full.
-LSB-...] Make
leaf rubbings Go stargazing Have an autumn picnic Look
for a full moon Go trick or treating Try apple bobbing Make apple sauce Fly a kite Make a windsock Dry
orange slices Roast pumpkin seeds Make Halloween -LSB-...]