Friday, April 22, 2011

Mango, Orange and Ginger Smoothie

This wonderful smoothie recipe comes from Zesty South Indian kitchen, a food blog filled with wonderful Indian recipes and cultural information.

  • Mango: 1 (chopped it will yield 1 cup)
  • Pineapple: 1 cup chopped 
  • Orange: 1 
  • Ice: ½ cup
  • Water: 3/4 cup
  • Candied ginger: 2 pieces


  1. Combine orange juice, chopped pineapple, mango, ice and water and candied ginger in a blender; cover and blend until creamy. 
  2. Serve immediately. 

Saturday, April 16, 2011

100 % Orange Juice Linked to Better Health

Good news for lovers of 100% orange juice, not only does it taste amazing its great for you. A recent study looking at data from The National Nutrition Examination Survey from 2003-2006 found that people who drank 100% orange juice had a better diet and lower risk of being overweight 16% lower in fact. Their diets were higher in vitamin C, folate, magnesium and potassium. 

So drink your orange juice with a smile on your face your making some great lifestyle choices.



Tuesday, April 12, 2011

Citrus Margarita

This fun Margarita recipe comes from Sweet Life - Cooking, eating, living my sweet life in Texas. This wonderful food blog features Mexican and Texan dishes heart felt family posts and is a must read

Citrus Margarita

by Sweet Life

by Vianney Rodriguez

makes 4 margaritas

  • lime or orange wedges
  • candied orange peel salt
  • 1 cup tequila
  • 1/2 cup grapefruit juice
  • 1/2 cup orange juice 
  • 1/3 cup fresh lime juice
  • 1/2 cup Cointreau
  • ice cubes


On a small plate spread salt.  With lime or orange wedges moisten rim of 6 ounce glasses.  Dip glasses into salt.   Place glasses into freezer to chill.

In a pitcher combine tequila, grapefruit, orange juice, lime juice and Cointreau.  Remove glasses from freezer and serves margaritas mixture over ice. Serve


Candied Orange Peel Salt Mix

by Sweet Life

by Vianney Rodriguez
  • 2 oranges
  • 1 1/2 cup water
  • 1 cup sugar
  • 1/2 cup of sugar 
  • 2 tablespoons salt

Cut off top and bottoms of oranges. Peel and remove pith.  Cut rind into strips.  Place water and 1 cup sugar in saucepan, when sugar has dissolved add orange strips and let the mix come to a boil.  Boil for 15 minutes. Remove strips and drain well.  Toss strips in the 1/2 cups sugar and allow to dry overnight on cooling rack.  Add strips to food processor with the 2 tablespoons of salt.  Pulse until  you reach your desired texture.  Rim your glass and enjoy. Store in airtight container.

Sunday, April 3, 2011

Gluten Free Orange Cake

orange cake, flourless cake recipe, chocolate orange cake, easiest cake recipe
This wonderful orange cake comes from My Man's Belly a fun LA based food blog with first class recipes and fun relationship advice :-)

Recipe: Flourless Orange Cake

Recipe adapted from The Cook’s Companion


  • 2 Large Oranges (thoroughly washed)
  • 6 Eggs
  • 8.78 Ounces Almond Flour/Finely Ground Almonds
  • 8.78 Ounces Superfine Sugar
  • 1 Teaspoon Double Acting Baking Powder
  • Butter
  • Flour (for dusting pan)

  1. Cover oranges in a medium-sized pot with water. Bring to a boil, place the lid on the pot and lower heat to a simmer, and simmer for 1 hour.
  2. Remove the oranges from the water, allow to cool, cut open, remove and throw out any seeds.
  3. Once cool, roughly chop up oranges, including the rind.
  4. Preheat oven to 375 degrees Farenheit.
  5. Butter and flour a 9 inch springform pan. This batter is really wet, so make sure that your springform pan forms a tight seal. To be safe, I still folded foil underneath and up the sides.
  6. Add the oranges and eggs to your food processor and purée .
  7. Thoroughly mix together the ground almonds, superfine sugar and baking powder in a large mixing bowl.
  8. Gradually add the egg-orange mixture, to the dry ingredients, whisking to combine.
  9. Scrape all of the batter into the prepared pan and bake for 45 minutes to 1 hour; the cake is done when it’s a deep golden brown, pulls slightly away from the sides, and the top springs back when touched. If cake is still very wet, cook a little longer.
  10. Cool completely in the pan before gently removing the sides of the pan.
  11. Store, tightly wrapped, in fridge.
* To make superfine sugar, just measure out the same amount of granulated sugar. Pulse in the food processor until sugar grains are much finer. Do not process it into powder

For chocolate ganache, see the ganache recipe I used to make the truffles at Christmas.  Drizzle over cake while still warm.  Leftovers can be stored in a covered container in the refrigerator.

Cooking time (duration): 75 minutes

Diet (other): Gluten free

Number of servings (yield): 8

Meal type: dessert