2 years ago
Orange-Miso Sauce

From Eating Well.

Orange-Miso Sauce

From EatingWellSummer 2004, The EatingWell Diabetes Cookbook (2005)

Mild, nutty flaxseed oil, the richest plant source of omega-3 fatty acids, provides the perfect base for salty miso and sweet orange juice. This sauce is delightful over grilled eggplant, fish and chicken or used as a salad dressing.

Orange-Miso Sauce Recipe


  • 1/4 cup sweet white miso, (see Ingredient notes)
  • 1 tablespoon orange zest
  • 1/4 cup orange juice
  • 1/4 cup flaxseed oil, (see Ingredient notes) or canola oil
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon rice vinegar
  • 1 teaspoon mirin, (optional)


  1. Combine miso, orange zest and juice, oil, ginger, rice vinegar and mirin (if using) in a small bowl and whisk until thoroughly blended.

Tips & Notes

  • Ingredient Notes: Made from fermented soybeans, miso is a common ingredient in Japanese cooking. There are different types of miso, in shades ranging from white and yellow to reddish brown and dark brown. Available at health-food stores and Japanese markets.
  • Flaxseed oil, pressed from flaxseeds, is a valued as a source of omega-3 fatty acids. It is highly perishable, so store in the refrigerator and use as soon as possible. Available at natural-foods stores.


3 years ago
Garden Salad with Citrus Vinaigrette

From Cooking Light.

Garden Salad with Citrus Vinaigrette

This salad holds well, so it is a fine side to bring to a cookout or pack with a lunch.

Garden Salad with Citrus Vinaigrette
  • YIELD: 4 servings (serving size: 1 cup)
  • Vinaigrette:
    • 3 tablespoons fresh orange juice
    • 1 1/2 tablespoons fresh lime juice
    • 2 1/2 teaspoons extravirgin olive oil
    • 2 teaspoons honey
    • 1 teaspoon red wine vinegar
    • 1/4 teaspoon salt
    • 1/8 teaspoon freshly ground black pepper
  • Salad:
    • 1 1/2 cups (1 x 1/4-inch) julienne-cut zucchini
    • 1 1/2 cups (1 x 1/4-inch) julienne-cut yellow squash
    • 1 cup fresh corn kernels (about 2 ears)
    • 2 tablespoons finely chopped red onion
    • 1 tablespoon finely chopped fresh flat-leaf parsley
    • 1 tablespoon finely chopped fresh basil

To prepare vinaigrette, combine the first 7 ingredients, stirring with a whisk.

To prepare salad, combine zucchini and remaining ingredients in a large bowl. Add vinaigrette; toss well. Cover and chill.

(Source: myrecipes.com)



3 years ago
"Liquid Ohm" Juice Punch

Make sun tea or refrigerator tea if you don’t want to use hot water on the chamomile. From Cooking Light.

  • 1 cup boiling water
  • chamomile tea bag
  • 1/2 teaspoon grated peeled fresh ginger
  • peeled ripe mangoes, chopped
  • carrots, chopped
  • ripe pear, peeled and cored
  • 2 cups fresh orange juice
  • Pour 1 cup boiling water over tea bag in a small bowl, and steep for 10 minutes. Remove and discard tea bag.
  • Combine brewed tea, ginger, mangoes, carrots, and pear in a blender; process until smooth. Stir in orange juice. Cover and chill 8 hours or overnight. Strain mixture through a cheesecloth-lined sieve into a medium bowl, pressing solids with a wooden spoon or a rubber spatula to squeeze out juice; discard solids. Pour into a pitcher.

(Source: myrecipes.com)



3 years ago
Fresh Fig and Date Smoothie

From the New York Times.

Many of us who frequent farmers’ markets this time of year bring home far more figs than we need. This thick, date-sweetened smoothie is a great way to get rid of the extras.

4 fresh ripe figs (about 4 ounces)

2 moist, plump Medjool dates (about 1 1/2 ounces)

1/2 cup freshly squeezed orange juice

4 ice cubes

A few fig slices for the glass

1. Place all of the ingredients except the sliced fig in the blender. Blend until frothy, about one minute. Pour into a glass, garnish with fig slices, and serve at once.

(Source: The New York Times)



3 years ago
Golden Fruited Gazpacho

From Cooking Light.

Golden Gazpacho Golden Gazpacho
  • YIELD: 9 servings (serving size: 1 cup)
  • 3 cups orange juice
  • 2 1/2 cups chopped peeled mango
  • 2 cups finely diced peeled cantaloupe
  • 1 cup finely diced peeled jicama
  • 1 cup tomato juice
  • 3/4 cup finely diced yellow bell pepper
  • 1/3 cup thinly sliced green onions
  • 1/4 cup finely chopped fresh cilantro
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Combine all ingredients in a large bowl; stir well. Cover and chill.

And from the comments:

Served to a bunch of girls on Oscar night. They all liked it, but this needed a lot of additional salt and pepper, some guests even added Tapatio hot sauce. Next time I will puree half of it.

(Source: myrecipes.com)



3 years ago
Citrus-Spiked Jicama and Carrot Slaw

The sugar sounds unnecessary to me, but I like things tart. From Cooking Light.

A mandoline makes easy work of cutting the jicama and carrot into julienne strips; if you don’t have one, coarsely shred them.

  • YIELD: 6 servings (serving size: 1 cup)
  • 4 cups (1 1/2-inch) julienne-cut peeled jicama (about 1 pound)
  • 2 cups (1 1/2-inch) julienne-cut carrot
  • 1/2 cup thinly vertically sliced red onion
  • 1/4 cup fresh orange juice
  • 1 teaspoon grated lime rind
  • 3 tablespoons fresh lime juice
  • 1 1/2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1 tablespoon chopped fresh cilantro
  • Fresh cilantro sprigs (optional)

Combine first 8 ingredients in a large bowl, and toss gently to coat. Let stand 10 minutes. Stir in the cilantro just before serving. Garnish with cilantro sprigs, if desired.

(Source: myrecipes.com)



Spicy Mango-Orange Slush

From Cooking Light.

A touch of ground red pepper gives this beverage a vitalizing jolt of heat.

Spicy Mango-Orange Slush 
  • YIELD: 2 servings (serving size: about 1 1/3 cups)
  • 2 cups cubed peeled ripe mango, frozen
  • 1 cup fresh orange juice
  • 1/2 cup sparkling water, chilled
  • 1 teaspoon grated lime rind
  • 2 tablespoons fresh lime juice
  • 1/8 teaspoon ground red pepper

Place all ingredients in a blender, and process until smooth.

(Source: myrecipes.com)



3 years ago
Raw Vegan Brussels Sprouts Salad with Orange Chia Vinaigrette

I dislike the lumpy texture that using whole chia seeds in salad dressing gives, so I’d be inclined to either grind the chia in a coffee/spice grinder before adding it to the liquid, or to let it soak & gel up and then whiz it in a blender or mini-processor. YMMV, so it might be worth trying as written to see how you like it.

From Foods for Long Life.

Raw Vegan Brussels Sprouts Salad with Orange Chia Vinaigrette
[makes 4 servings]

2 teaspoons dried chia seeds
¼ cup water
½ teaspoon fresh orange zest
1 tablespoon freshly squeezed orange juice
1 teaspoon extra virgin olive oil
1 tablespoon raw agave nectar
1 tablespoon raw, unfiltered apple cider vinegar
¼ teaspoon sea salt
2 packed cups thinly sliced Brussels sprouts
2 tablespoons sliced almonds
2 tablespoons dried cranberries (or pomegranate seeds)

In a small bowl, mix chia seeds with water and stir well. Stir several more times over the next 30 minutes while the chia seeds absorb the water.

After the chia seeds have formed a gel, add zest, orange juice, olive oil, agave nectar, apple cider vinegar and sea salt and mix thoroughly. (This dressing can be made ahead and refrigerated).

Mix dressing with the thinly sliced Brussels sprouts, almonds and cranberries and serve.

(Source: foodsforlonglife.blogspot.com)



3 years ago
Raw Orange Creamsicle Tarts

From Bee’s Knees Kitchen via Gone Raw.

These Orange Creamsicle Tarts have the same smooth sweet orange flavor with a delicious chewy Macaroon Crust. They are so gorgeous to serve and taste even more divine!

Please visit my raw food blog and sign up to recieve updates on future yummy raw food recipes: http://tinyurl.com/635z59u

Or find me on Facebook: http://www.facebook.com/beeskneeskitchen


Macaroon Crust:

* 1 1/2 c Dried Shaved Coconut
* 1/2 c Cashews, ground
* 3 tbls Agave
* 2 tbls Coconut Oil, melted
* Pinch Himalayan Salt

Process the coconut and cashews in the food processor until a meal forms. Add the rest of the ingredients and process until the dough becomes sticky. Measure a heaping 1/2 c of dough into each tart tray. Press into place being sure to create a few mm crust around the sides. Let sit in the fridge while you prepare the filling.

Orange Creamsicle Filling:

* 1 1/2 c Cashews, soaked for 2 hours
* 1 c fresh Orange Juice
* 1/4 c Agave Nectar
* 2 tbls Coconut Oil, melted
* 2 tbls Orange Zest

Blend all the ingredients until completely smooth. Depending on how sweet or bitter the orange juice is, adjust to taste. The flavor should be one that is lightly sweet with a creamy taste. Either add more orange juice or agave to achieve your desired flavor. Pour into the 4 prepared tart trays and let set in the fridge overnight as the orange zest flavors will give the cream a more intense flavor. Sprinkle a few long zest strips over the top and serve.

(Source: goneraw.com)



3 years ago
Zesty Orange Cashew Cheese

I want to make this, but the only oranges I have are blood oranges. I wonder if it’ll turn out pink?

From Choosing Raw.

Zesty Orange Cashew Cheese (Raw, vegan, gluten free, soy free without miso)

Makes about 1 1/2 cups

1 1/4 cups raw cashews
1 tablespoon mellow white miso (totally optional, but if you leave it out, you’ll want to add a little more salt)
1/2 tsp sea salt
1 tbsp freshly squeesed lemon juice
3/4 cup fresh (or bottled) orange juice
1 1/2 tbsp orange zest
Freshly ground black pepper to taste

1) Empty cashews into a food processor along with miso, salt, and lemon juice.

Grind the cashews till they’re well ground, about 30 seconds.

2) With the motor on, add orange juice in a thin stream. If the consistency starts to get thinner than you want, just stop adding liquid. Likewise, if the cheese remains too thick, add more than 3/4 cup juice.

3) Add zest and pepper, and pulse to combine.

I love cashew cheese as a sandwich spread, a pasta topper, or in wraps. But I especially love it in a nice big scoop above a big green salad, which is exactly how I ate it today.

(Source: choosingraw.com)



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