I always enjoy the smell of oranges and lemons when I zest them in a recipe. It reminds me of freshness, energy and summer. I have been using lots of oranges in recipes lately, trying to jumpstart the arrival of spring, knowing it has to be just around the corner.
Oranges also have lots of health benefits as it is a rich source of Vitamin C with one orange supplying an entire day’s requirement. Vitamin C, of course, helps boost the body’s immune system and attacks free radicals and toxins. If you still need more convincing as to the benefits of oranges- realize that they are also a good source of Vitamin B, A, folic acid and fibre.
Orange, carrot and beet slaw 2 garlic cloves, smashed 1/2 cup golden raisins or currants 1/4 cup white wine vinegar 1/2 cup shelled raw pistachios, chopped raw almonds or sunflower seeds 2 oranges, peeled and cut into thin rounds or segments 6 medium carrots, peeled and cut into matchsticks 2 medium red beets, peeled and cut into matchsticks 1/3 cup fresh flat-leaf parsley leaves 1/4 cup fresh mint leaves 2 Tbsp orange juice 1 Tbsp lemon juice 1/4 tsp red pepper flakes 1/4 tsp salt Freshly ground black pepper 1/4 cup extra-virgin olive oil In large bowl, stir together garlic, raisins and vinegar. Set aside for 1 hour. Preheat oven to 350°F. Spread out pistachios onto rimmed baking sheet and bake, stirring occasionally until lightly browned and fragrant, about 6 minutes. Let cool completely before chopping coarsely. When ready to serve, remove garlic from vinegar mixture and add to bowl, oranges, carrots, and red beets, parsley, mint, orange juice, lemon juice, red pepper flakes, salt and a few grinds of pepper. Toss until everything is well combined. Drizzle oil over salad and gently toss again until evenly coated. Divide among serving plates or serve family style from large platter. Serves 6*Rose’s Note: For a healthy complete meal, we have this with a fillet of freshly caught lake trout or a 4 oz serving of venison chops or Manitoulin grass-fed beef.
Rise and shine bread This quick bread gets its bright and sunny orange flavour from the whole pureed orange in the batter. Made ahead, this bread may be stored for five days, making it the perfect grab-and-go breakfast on busy weekday mornings. 1 1/2 cups whole wheat flour (Loon Song) 1 cup unbleached all-purpose flour 1/2 cup coconut sugar 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1/4 tsp ground cardamom 1/4 tsp ground cinnamon 1 medium orange, well rinsed, unpeeled, cut into quarters and seeds removed 2 large egg whites 1 large egg 1/2 cup almond milk or other non-dairy milk 3 Tbsp grapeseed oil, plus extra to grease pan 2 tsp vanilla extract 1/2 cup dried cranberries 1/2 cup pecans, coarsely chopped Preheat oven to 350°F. Grease 9×5 loaf pan before lining with parchment paper. Allow about 1 in of paper to overhang sides. In large bowl, whisk together the flours, sugar, baking powder, baking soda, salt, cardamom and cinnamon. Set aside. In bowl of food processor fitted with steel blade attachment, pulse unpeeled orange pieces until pureed, scraping down sides of bowl as needed. Add egg whites, egg, almond milk, oil and vanilla extract and pulse until blended. Pour into measuring cup and if needed, add enough water to make two cups. Pour over dry ingredients, sprinkle over cranberries and pecans and stir until just combined. Spread batter evenly into prepared pan. Bake until puffed, golden, and a wooden skewer inserted in centre comes out clean, about 50 to 55 minutes. Let loaf cool in pan on wire rack for 15 minutes. Turn out of pan and allow to cool completely on wire rack before slicing and serving.
