1 cup black rice, preferably soaked overnight 1 knob fresh ginger, about the size of your thumb, peeled 1 cinnamon stick or 1/2 teaspoon ground cinnamon A few large pieces of
organic orange zest Pinch of salt 2 cups water Handful each flat leaf parsley + cilantro, roughly chopped 1/3 cup toasted slivered almonds 3 tablespoons toasted sesame seeds 3 - 4 dates, pitted and chopped
I added
some organic orange zest and a little of my rhubarb liqueur.
Not exact matches
1 tablespoon chia seeds 3 1⁄4 cups / 325 g gluten - free rolled oats 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon fine sea salt 1 1⁄2 cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4 cup / 60 ml coconut oil, melted 1⁄4 cup / 60 ml pure maple syrup or raw honey Grated
zest of 1
organic orange 1⁄4 cup / 60 ml unsweetened applesauce 1 teaspoon vanilla extract 1⁄3 cup / 60 g chopped unsulphured dried apricots 1⁄4 cup / 30 g raisins 1⁄4 cup / 35 g pumpkin seeds 2 cups / 60 g
organic, non-GMO cornflakes (optional)
Dressing: Juice and
zest of one
organic orange (about 1/4 to 1/3 cup juice) 3 tablespoons argan oil 2 teaspoons cinnamon 1 teaspoon cumin 3 tablespoons chopped fresh mint pinch of sea salt
Half of one red cabbage, shredded 1 bunch dandelion greens, cut into thin ribbons 1 bunch carrots, shredded 1 pomegranate, seeded 1/4 cup mint leaves, cut into thin ribbons (optional)
Zest of one
organic orange (optional) 1/2 cup citrus vinaigrette or ginger - cumin dressing
2 1/2 cups One Degree
Organics Sprouted Spelt flour 3/4 cup sugar 2 1/2 tsp double - acting baking powder 1/2 tsp salt 1 cup almond milk 1 tsp pure vanilla extract 1/2 cup oil 2 Tbsp
orange zest 1/4 cup fresh
orange juice 1 1/2 cups fresh cranberries
Grated in the
zest from half an
organic orange and whisked again for a few minutes until the mousse was smooth and silky.
5 cups rolled oats, preferably thick - cut (if you're gluten - sensitive, be sure to use oats marked gluten - free) 1 cup whole raw almonds 1/3 cup roughly chopped pecans or walnuts 4 teaspoons cinnamon 1 teaspoon salt 1/4 teaspoon ground cardamom 2/3 cup unsweetened applesauce 1/3 cup extra virgin olive oil 1/4 c maple syrup 1/4 cup coconut palm sugar (or increase maple syrup to 1/2 cup)
Zest of one
organic orange 2 teaspoons vanilla paste, or 1 tablespoon vanilla extract 1 cup dried fruit of choice (raisins, cranberries, etc..)
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
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-...]
The
orange zest adds superb flavor to the cake, so I do encourage you to seek out
organic, unwaxed fruit.
1/2 cup soy milk 1 Tablespoon apple cider vinegar 1 3/4 cup whole - wheat flour 4 teaspoons baking powder 3 Tablespoons evaporated cane juice 1
organic orange,
zested and sliced Pinch of salt 5 Tablespoons of cold vegan margarine, cut into chunks 1 teaspoon vanilla extract
Toppings: Chopped nuts, dried fruit, rolled oats (soaked, et cetera as applicable) Fresh cream (
organic, raw preferred) Additional sweetener, such as honey, maple syrup, or brown sugar Sliced fresh fruit Grated citrus
zest (lemon and
orange are both wonderful) Vanilla bean paste (contains processed sugar, use with discretion) Method: My friend Millie at Real Food for Less Money came up with the base for this recipe, and I'm so glad she did!
Ingredients 1 small onion, chopped 5 cloves garlic 1 teaspoon
orange zest 1 tablespoon rosemary, chopped 1/4 cup fresh squeezed
orange juice 1/4 cup olive oil 2 tablespoons tomato paste (I prefer this one because it is
organic and comes in a glass jar) 1 teaspoon sea salt 1/2 teaspoon black pepper
Thoroughly washed
organic oranges, lemons, or limes should be used for
zesting.
3 ripe avocados 1/4 cup honey, more or less if you like, you can also use unrefined sugar if you prefer 3 tablespoons dark cocoa powder
zest of two
organic oranges Juice of two
oranges, you can use more if you like 2 - 3 tablespoons triple sec or Cointreau, optional 2 teaspoons real
orange extract, optional
Crumb Topping: 1/2 cup One Degree
Organics Sprouted Spelt Flour 1/2 cup walnuts, coarsely chopped 1/3 cup raw cane sugar 1 Tbsp grated
orange zest 1/2 tsp cardamom 4 Tbsp margarine Cake: 2 cups One Degree
Organics Sprouted Spelt Flour 2 tsp baking powder 1/4 tsp salt 1 1/4 tsp cardamom 2/3 cup raw cane sugar 2 Tbsp grated
orange zest 8 Tbsp margarine, melted 1 cup vegan milk (almond, coconut, soy) 1 1/2 tsp vanilla extract
3/4 cup whole wheat pastry flour 3/4 cup white whole wheat flour 3/4 cup oat flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Pinch cinnamon 1/3 cup pecan halves, toasted and ground 1/4 cup
organic canola oil or other neutral oil 2/3 cup soymilk + 1 teaspoon cider vinegar 1/2 teaspoon vanilla extract 1/4 cup light brown sugar grated
zest of one small
orange 1/2 cup dried blueberries
I used
organic maple syrup and omitted the
orange zest because I wasn't sure about that combo.
For this purpose
zest one
organic orange a few hours before decorating the cake, spread the
zest on a piece of kitchen paper and let dry.
When employing citrus
zest in a recipe, I feel pretty strongly that you should use
organic citrus, if possible; I used
organic blood
orange zest here.
-- Almonds, 2 cups (if allergic to nuts, use a mix of lightly toasted sunflower & pumpkin seeds)-- Dates, 2 cups (soaked in earl grey tea)-- Cacao, 2 tablespoons — Cinnamon, 1 tsp — Sea salt, a pinch —
Zest from 1 large
orange (if not buying
organic, make sure it's well washed)
1 cup all - purpose flour 1/2 cup salted, roasted cashews 1/4 cup dark brown sugar 2 teaspoons fresh
orange juice 1 1/2 teaspoons
orange zest (from half a small
orange; use
organic if possible) 1 stick (4 ounces) unsalted butter, cold, cut into 1 / 4 - inch pieces Maldon or other flaky sea salt
Add the tossing ingredients: light drizzle of olive oil, juice and
zest from the
orange, the
organic raisins, and chopped herbs.
Peel and grate the parsnips (you can keep the peel on if you use
organic) and
zest the
orange.
Orange & Green Lentils 1 cup green lentils, any kind would work 1 tsp oregano (add to the water) a pinch of salt 100 g walnuts, chopped 1
organic orange (juice and
zest) a handful goji berries, optional
2 very ripe bananas 2
organic eggs 8 large soft date (approx. 100 g) 2 Tbsp nut butter 1 cup rolled oats, or other flakes (2,5 dl) 1/2 cup whole buckwheat (1,25 dl) 1/2 cup seeds (I used pumpkin & sunflower seeds)--(1,25 dl) 50 g nuts (I used hazel)
Zest from 1/2
organic orange (optional) 1/4 tsp cardamom 1/2 tsp ground vanilla A generous pinch of salt
100 g) 225 g whole grain rye flour 225 white wheat flour (or bread flour) 2 tablespoons of roasted rye malt * 350 g water - 77 % hydration dough (pay attention to the water level, adjust it to your flour's absorbance - if you flour absorbs less water, add less water in the beginning, it is easy to add it more later if necessary) 9 g fine sea salt Fruit soaker 40 g dry apples, chopped to small pieces 100 g dry prunes 50 g rum Other 60 g chocolate chips (I used these)
orange zest of 2
organic oranges 70 g roasted hazelnuts, chopped (roast them for 8 - 9 minutes at 230 °C / 446 °F) * if you don't have roasted rye malt at hand, substitute it for cocoa powder but make sure you add some (appr.
If desired, top with chopped or sliced nuts,
orange zest from
organic oranges, or a sprinkle of coarse sea salt.
What you'll need» 500g walnuts» 2 heaped tbsp cacao or cocoa powder» 1/2 tsp cinnamon powder» 1/4 tsp salt» 20 pitted fresh dates» 1
orange (
zest and juice)» 1 tsp vanilla extract or 1/2 tsp of paste» 3 tbsp Healthy Chef Protein (
organic chocolate + maca or chocolate WPI)» 2 cups coconut, flaked for rolling
Flavor Variations (blend these instead of the herbs in the recipe above): - The
zest of one
organic lemon and one
organic lime (great on fish)-3 tablespoons finely minced toasted pecans or walnuts and2 tablespoons of honey -1 tablespoon each of finely minced fresh parsley, chives, rosemary and tarragon - 2 tablespoons fresh minced mint and 1 tablespoon lemon
zest (great on lamb)-3 tablespoons fresh minced dill weed and 1 tablespoon
orange or lemon
zest (great on fish or vegetables)
2 tablespoons freshly grated
organic citrus
zest, from well scrubbed grapefruits,
oranges, lemons, or limes
1/2 cup boiling water juice of one cara cara
orange, approximately 1/4 cup 1/3 cup grass fed gelatin powder 2 tbls Levity powder
zest of one
orange pinch of salt 4 drops sweet
orange essential oil (
organic, therapeutic grade only!)
Hannah's special blend is excellent tea for my booch, my current secondary flavoring is fresh
organic cranberries, little fresh squeezed OJ,
orange zest, lemon
zest, finely grated ginger and approximately 1/3 cup
organic sugar cooked for about 10 minutes and added to each bottle, 4 to 6 days later it is so delicious!
If you are not able to purchase an
organic orange, I would skip the
zest to eliminate unnecessary pesticides.
Ingredients: 2
organic and pastured eggs 1/4 cup
organic maple syrup or 1 tsp stevia powder extract 2 tbsp grass fed butter or coconut oil, melted 1 tsp vanilla extract (get one that is gluten free here) 1/2 tsp
orange zest 1 cup plus 3 Tbsp blanched almond flour 6 oz dark chocolate (fair trade)