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.
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
1 large yellow onion, chopped a splash
of olive oil a couple pinches
of salt 2/3
cup uncooked bulgur 1 14 - ounce can
of chickpeas, drained and rinsed 4 1/2
cups vegetable stock 1/2
cup orange juice 1 1/2
cup cauliflower, trimmed into
small trees 2
cup kale or chard, destemmed and cut into thin ribbons
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
1 3/4
cup flour 4 teaspoons baking powder 1/4
cup white sugar Zest
of 1
orange Pinch
of salt 5 tablespoons cold unsalted butter, cut into
small chunks 1/2
cup freshly squeezed
orange juice 1/4
cup sour cream 1 egg 1 tablespoon milk
You can use shop - bought natural
orange food colouring but if you would rather make your own... take 1 tbsp
of the carrot
juice and mix it in a
cup or
small bowl with the arrowroot powder until smooth.
Boil the
orange juice and 2 tablespoons
of sugar in a
small saucepan until reduced to approx. 1/4
cup, stirring occasionally for about 4 minutes.
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
In a large skillet, combine ginger, 1 1/2
cups red wine,
juice and zest
of 1
small orange, 1 1/2
cups water, 4 cinnamon sticks, 6 cloves, and 1/4
cup sugar.
1
small zucchini, finely grated 2 medium carrots, finely grated 1/2 tsp
of applesauce 1/2
cup of orange juice 1 tablespoon apple cider vinegar
the sauce 1
cup raw cashews, soaked in water overnight 1
cup fresh water 2 cloves garlic 1 teaspoon mellow white miso zest
of a
small orange juice from one
small lemon 1 teaspoon apple cider vinegar 1 teaspoon tamari 1/4 teaspoon raw honey sea salt to taste
In the
small saucepan add about a 1/2
cup of apricot preserves, a 1/3
cup of orange juice, a tablespoon
of soy sauce, and a dollop each
of brown mustard and brown sugar.
2 medium sweet potatoes (
orange inside), around 700g or 1 1/2 pounds in total 1 1/2 teaspoons ground cumin 2
small cloves
of garlic, chopped 1 1/2 teaspoons ground coriander 2 big handfuls
of fresh cilantro / coriander, chopped
Juice of half a lemon a scant
cup (120g) gram / chickpea flour a splash
of olive oil a sprinkling
of sesame seeds salt and 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
Replaced
orange completely with lemons — put in zest
of about 3 - 4 lemons cos they are
smaller and 1
cup of lemon
juice.
1 tablespoon extra virgin olive oil 1
small bulb fennel 1 clove garlic, crushed and minced 1
small shallot, thinly sliced 4.5 — 5
cups mixed heirloom tomatoes
Juice of one large
orange (about 1/2
cup) 1/2 fine sea salt + pepper to taste
Orange zest and reserved fennel fronds to garnish
Pair with Juniper Jasmine Viognier cocktail
of choice 1 tablespoon chopped fresh tarragon 1 teaspoon dijon mustard
juice of 1 mandarin
orange 1 tablespoon minced chives 2 teaspoons rice vinegar 1/4
cup peanut oil pinch
of salt and pepper meat from one dungeness crab, or other crabmeat (1 1/2 - 2
cups picked) shaved fennel bulb, thinly sliced 4 mandarin
oranges, peeled and sectioned 1 cucumber, thinly sliced 4
cups frisee, washed and trimmed 2 belgium endives, in 1» slices 1
small radicchio, thinly sliced
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
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
1
cup (250 ml) full - fat coconut milk (canned) 1 tablespoon lemon
juice 1
cup (140 g) superfine brown rice flour 3/4
cup (90 g) millet flour 3/4
cup (90 g) quinoa flour 1/4
cup (25 g) almond flour 1 tablespoon baking powder 3/4 teaspoons fine sea salt 1/4 teaspoon ground ginger 1/2
cup plus 1 tablespoon (115 g) natural cane sugar Zest
of 2 lemons, finely grated 3
small eggs (my friend Kim gave me some and they had deep
orange yolks which make the cake rich and yellow) 1/4
cup olive oil 3 ounces (90 g) diced rhubarb 3 ounces (90 g) sliced strawberries 3 ounces (90 g) raspberries 1/2 teaspoon ground pink peppercorns
In a
small pot or saucepan, combine 3
cups of cranberries, 1 1/4 c
orange juice and a half
cup each
of honey and maple syrup.
My recipe is as follows: 1/2
cup frozen cranberries, two
small dates (the only sweetener I use) 1/2
cup liquid (sometimes water, sometimes
orange juice) sprig
of mint (essential for the marvelous flavor it adds) I even added some blueberries this morning.
Serves: 6 - 8 Ingredients: 1
cup whole wheat couscous, dry Dressing:
Juice of 1 large
orange (about 1/2
cup)
Juice of 1
small lemon (about 1/4
cup) 1/2
cup organic extra virgin olive oil 1/2 tsp turmeric 1/4 tsp salt Caramelized Cabbage: 1/4
cup organic extra virgin olive oil 1 medium yellow onion (thinly sliced) 1
small curly cabbage (sliced or chopped finely) 1
small red cabbage (sliced or chopped finely)
Juice of 1 large
orange (about 1/2
cup) 1 (15 oz) can (non-PBA lining) chickpeas (rinsed & drained) 1/2 tsp salt fresh ground pepper to taste Instructions: 1.
Put the 1/3
cup marmalade and
juice of 1/2
orange into a
small saucepan and set aside to make a glaze later.