Also, I personally LOVE coffee flavored truffles (read See's Candy Cafe Au Lait Truffles), so could I substitute some kind of coffee extract
for the orange oil?
Not exact matches
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.
Jasmine:
For Christmas I give everyone homemade body oils in beautiful glass bottles that I collect all year — I mix 50 ml Sweet Almond Oil with 50 ml Meridian unrefined sesame oil (I also use this for oil pulling) and then add about 15 - 20 drops of Baldwins Christmas oil blend (cinnamon, clove, nutmeg, orange, pin
For Christmas I give everyone homemade body oils in beautiful glass bottles that I collect all year — I mix 50 ml Sweet Almond
Oil with 50 ml Meridian unrefined sesame oil (I also use this for oil pulling) and then add about 15 - 20 drops of Baldwins Christmas oil blend (cinnamon, clove, nutmeg, orange, pin
Oil with 50 ml Meridian unrefined sesame
oil (I also use this for oil pulling) and then add about 15 - 20 drops of Baldwins Christmas oil blend (cinnamon, clove, nutmeg, orange, pin
oil (I also use this
for oil pulling) and then add about 15 - 20 drops of Baldwins Christmas oil blend (cinnamon, clove, nutmeg, orange, pin
for oil pulling) and then add about 15 - 20 drops of Baldwins Christmas oil blend (cinnamon, clove, nutmeg, orange, pin
oil pulling) and then add about 15 - 20 drops of Baldwins Christmas
oil blend (cinnamon, clove, nutmeg, orange, pin
oil blend (cinnamon, clove, nutmeg,
orange, pine).
For the liquid, I used a 3:1 orange juice to cultured coconut milk ratio and sunflower oil for the f
For the liquid, I used a 3:1
orange juice to cultured coconut milk ratio and sunflower
oil for the f
for the fat.
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
1 (3 - pound) pie pumpkin, or other
orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive
oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar
For serving: chopped green onions, shredded cheddar cheese, sour cream
1 medium zucchini, thinly sliced 1 medium summer squash, thinly sliced 1
orange bell pepper, thinly sliced and deseeded 1 red bell pepper, thinly sliced and deseeded 1 tablespoon olive
oil plus more
for naan 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 2 naan breads 1/2 cup hummus 1 handful arugula 1/4 cup crumbled feta cheese
If you don't have a high quality essential
oil that is certified
for therapeutic benefits then use
orange extract instead.
But I decided to add coconut
oil to the butter along with a bunch of
orange zest and cardamom
for an exotic little nibble that melts in your mouth.
It's a light, lowfat — not usually my favorite food criterion — and refreshing dressing
for summer greens or a bowl of thinly sliced fennel,
oranges, avocado and red onion, which, speaking of myriad possibilities, is also delicious dressed with
orange or lime juice, olive
oil, salt & pepper.
Hi thank you
for the info, I made my son the whipped cream and also added: olive
oil, aloe Vera, calendula
oil, moringa
oil, frankincense and sweet
orange essential oils.
Just buy beef cubes, cut them in half to shorten cooking time and marinate them
for one hour in Teriyaki Sauce, honey, fresh ginger and garlic,
orange juice, and olive
oil.
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.
I've found so many uses
for this vibrant
orange beauty — it is perfect in baked goods, roasted in the oven, blended together with some plant based cream
for a creamy pasta sauce, or as fun spaghetti sautéed lightly in olive
oil.
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.
The kids have always loved spirulina smoothies so getting them to try a green smoothie
for breakfast wasn't to much of a stretch, but to further disguise the silverbeet (chard) I've bumped up the flavours by adding some freshly squeezed
orange juice and virgin coconut
oil, so even the most weary reader will enjoy it too!
I whisked Matcha Japanese green tea powder into grapeseed
oil, freshly squeezed
orange juice, honey, sea salt and water
for a lovely salad dressing served over mixed greens,
orange slices and goat cheese.
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
I also used one whole mashed avocado instead of coconut
oil, and
orange instead of lime
for the icing.
Although Texas is known more
for its exports of
oil and football, it also produces its own variety of grapefruit and
oranges, ones that native Texans T.J. Flowers, Jud Flowers and Trent Bishop of Lone Star Citrus Growers say are the sweetest that can be found.
For the Frisee and Shiitake Salad with Blood
Orange: In a large bowl, whisk together the blood
orange zest and juice, Dijon mustard and drizzle in olive
oil, while continuing to whisk until emulsified.
- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive
oil; once the
oil is hot, add in the onion, and saute
for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the
orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside
for a moment, keeping warm.
The easiest way is to use a yellowish, almost
orange oil for the liquid
oil.
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.
2 acorn squash • Olive
oil • Salt • Fresh cracked black pepper 1/4 onion, finely diced 1/4 lb extra lean ground beef (96/4) 2 cloves garlic, pressed through garlic press • Pinch cumin • Pinch cayenne pepper • Pinch cinnamon 3/4 cup cooked brown rice 1/2 cup black beans 1/4 cup cherry tomatoes, quartered 2 tablespoons fresh cilantro, chopped, divided use 1 tablespoon sunflower seeds 1/4 teaspoon
orange zest 1/4 cup finely shredded sharp white cheddar cheese 1 green onion, chopped,
for garnish • Simple Tomato - Cilantro Salad (recipe below)
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
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 followed the instructions
for the body butter and used twice as much
orange essential
oil but all I can smell is the coconut how much
oil would be too much?
After all this perusing I was out of time and now didn't have all the ingredients
for any of the cakes I found so I improvised, using my Lemon Olive
Oil cake recipe but swapping
orange and cardamom
for lemon and making my own buttermilk as I forgot to buy yoghurt!
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 1/2 cups all - purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon nutmeg Pinch of salt 2 large eggs 1 1/2 tablespoons vanilla extract 1 tablespoon lemon (or
orange) zest 1 cup packed light brown sugar 4 tablespoons unsalted butter, melted 1/4 cup vegetable
oil 1 cup unsweetened applesauce 2 large ripe pears, thinly sliced Granulated sugar,
for sprinkling
Fab flavour combos,
orange white choc and cranberry always go great together — I also used raw honey in place of agave as I believe its a more natural, unrefined sweetner (agave isnt as innocent as you might think — read up about it) As
for those of you who wanted to know about the white choc chips, well I avoid all dairy and refined sugars so I simply made my own, its dead easy — simply combine pure raw cacao butter (gently melted) with a pinch of celtic salt, a little extract of vanilla and some raw cashew butter, then freeze in a suitable container before breaking into chunks!!!!! yummy You can make dark chocolate chips even easier by melting pure coconut
oil and stirring in a little vanilla, honey and raw cacao powder before freezing!!!
first fry some garlic, ginger, ground coriander, turmeric powder and cashews on olive
oil, add any combination of vegetables (sweet or semisweet work well, like celery, fennel, but also zucchini,...), then soy sauce and juice of one small
orange per person - grapefruits or tangerimes work wonderfully too - cook
for a minute or two, then remove from heat and stir in the couscous.
I subbed blood
orange olive
oil for the 6 Tbsp.
Simply put 1 cup of coconut shreds, the coconut
oil, the maple syrup and the
orange extract into a a food processor and pulse
for about 2 minutes until a sticky dough ball starts to form.
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
For cauliflower 1 pound cauliflower florets (
orange, purple & green) 1 tablespoon olive
oil 1 teaspoon kosher salt 1/4 teaspoon black pepper
1 lb of raw shrimp 1 tbsp of olive
oil 4 tbsp of butter or ghee (or more olive
oil) 1 tbsp of minced garlic 1/2 tbsp of lemon juice 1 tbsp of
orange juice Dry chipotles or chipotle powder to taste (optional) Salt 1/4 to 1/2 tsp of dry oregano Fresh Parsley or cilantro
for garnishing
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-...]
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
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
For the vinaigrette, whisk together the
orange juice, lime juice, olive
oil, white pepper, and salt.
Created with real
orange zest, carrots
for extra color and just a touch of coconut
oil.