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Jul, 14
2020
recipe

MANDARIN AND ROCKET SALAD

MANDARIN AND ROCKET SALAD

Light yet full of colour!
Thishealthy and full of vitamin salad is the perfect combination of sweet and tangyflavours. 
Time tospoil your taste buds with Moora’s mandarins.
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Prep Time 10 mins
Course Salad
Servings 4 people

Ingredients
  

  • 2 mandarin oranges
  • 150 grams baby rocket leaves
  • 1 cup thinly sliced shallots
  • 1/4 cup almonds
  • 1/4 cup reduced-fat blue cheese crumbled
  • 1 tbsp balsamic Vinegar
  • 1 tsp dijon mustard
  • 1/2 tsp fresh tarragon chopped
  • 2 tbsp olive oil

Instructions
 

  • In a large bowl, combine mandarinswith rockets, shallots, almonds and blue cheese; set aside.
  • Add vinegar, mustard and tarragon toa small bowl with orange liquid; salt and pepper to taste. Whisk until wellcombined. While whisking, slowly drizzle olive oil into dressing; continue whisking until well combined.
  • Toss salad with vinaigrette; serve immediately. Enjoy!
     
Jul, 11
2020
recipe

CREAMSICLE CHIA SEED PUDDING

CREAMSICLE CHIA SEED PUDDING

Marisa Moore
Rich in protein, fibre and allthose healthy essential omega-3 fatty acids, this recipe will become a favouriteon your breakfast menu. You can easily make it dairy-free too, making it agreat choice for vegans as well!
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Prep Time 4 hrs
Course Breakfast
Servings 1 people

Ingredients
  

  • 1/4 cup unsweetened coconut milk or skimmedmilk
  • 1 cup orange segments, pith removed plus more for topping
  • 1/8 tbsp vanilla extract
  • 1 tbsp honey optional
  • 1/4 tbsp orange zest

Instructions
 

  • Puree the milk,orange segments, vanilla extract, and honey (if using) in a blender until smooth.
  • Stir the orangepuree and chia seeds in a medium bowl. Let sit for 5 minutes. Stir again tomake sure the chia seeds are evenly distributed. Refrigerate overnight or atleast 4 hours.
  •  Once the puddingis set, stir in the orange zest or use it for garnish. Portion into an individual jar or easy grab and go breakfasts, snacks, or healthy desserts.
Jul, 02
2020
recipe

ORANGE HOT CHOCOLATE

ORANGE HOT CHOCOLATE

Nothing says comfort and cosy more than a mug of hot chocolate,and an orange hot chocolate is even better! Vitamin C enriched and yummy and scrummy. Plus you can easily make it vegan too by substituting the milk andcream for a dairy-free alternative.
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Prep Time 10 mins
Course Drinks
Servings 4 people

Ingredients
  

  • 4 cups whole milk (almond or coconut milk for a vegan option)
  • 5 tbsp sugar or to taste
  • 6 - 7 tbsp unsweetened cocoapowder
  • zest of one orange
  • pinch of salt

Instructions
 

  • To a saucepan, add one cup of milk, the unsweetened cocoa powder,sugar, orange zest and salt. Stir to combine and heat to a simmer.
  • Once simmering, add the rest of the milk and gently warm (do notboil).
  • Remove from heat and pour into a mug.
  • Serve the hot chocolate in small cups topped with garnishes ofyour choice. Whipped cream, extra chocolate and orange zest is always a winner!
Jun, 21
2020
recipe

WINTER SPICE ORANGE TEA

WINTER SPICE ORANGE TEA

Anjana Devasahayam
Cinnamon, cardamom and orange…. Nothing can go wrong with this simple and spicy hot beverage. Perfect for winter nights and to keep all those colds and flus at bay.
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Prep Time 10 mins
Course Drinks

Ingredients
  

  • 2 cups water
  • 1 stick cinnamon
  • 4 cardamom pods crushed
  • 1/2 cup orange juice
  • Honey to taste

Instructions
 

  • In a saucepan bring water, cinnamon and cardamomto a boil over medium heat.
  • Remove from heat and add tea. Cover and let steep for 4-5 minutes before straining.
  • Fill tea mugs or glasses two-thirds with the hottea and top with fresh orange juice.
  • Add honey to taste and serve immediately.
Jun, 09
2020
recipe

ORANGE & CASHEW OVERNIGHT OATS

ORANGE & CASHEW OVERNIGHT OATS

Nadia Felsch
Get your day off to a goodstart with this healthy recipe for orange and cashew overnight oats. High in fibre,protein and calcium, prepare it in a big batch and store in an airtightcontainer in the fridge for up to 5 days. Easy!
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Cook Time 5 mins
Resting Time 8 hrs
Course Breakfast

Ingredients
  

  • 1/2 cup rolled oats
  • 1 tbsp cashews roughly chopped
  • 1/2 orange juice
  • 1/4 cup greek yoghurt
  • 1/2 tsp orange rind finely chopped
  • 1/2 tsp cinnamon

Instructions
 

  • Mix oats, cashews, orange juice, yoghurt, orange rind and cinnamon in an airtightcontainer or jar and stir to combine. Pop into the fridge overnight.
  • In the morning, remove from container and add to a bowl. Top with slices of orangeand more cashews, or any combination of nuts, seeds or fruit as you wish;coconut and honey also works a treat!
May, 30
2020
recipe

DAIRY-FREE COCONUT CREPES WITH ORANGE SAUCE

DAIRY-FREE COCONUT CREPES WITH ORANGE SAUCE

The Healthy Che
Typically known as CrepesSuzette, these dairy-free coconut crepes are good any time of the day.Breakfast, brunch, lunch or dessert, you really can’t go wrong!
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Course Breakfast

Ingredients
  

Coconut Crepe Batter

  • 4 eggs
  • 1/2 cup coconut milk
  • 1/4 cup coconut flour
  • 1 tbsp arrowroot(or substitute with cornflour)
  • Pinchof salt

Orange Sauce

  • 2 oranges– juiced
  • 1 Zest of 1 orange
  • 1 tbsp vanillaextract
  • 2 tbsp maplesyrup or honey
  • 1 tbsp dairy-freebutter

Instructions
 

  • Tomake the batter, combine eggs, coconut milk, coconut flour, arrowroot and saltin a bowl and whisk until smooth and creamy. Allow to rest for 5 minutes.
  • Heat a frying pan over medium heat with a little oil of yourchoice. Add batter to pan, tilting so that the batter coats the pan evenly.Cook for 1 – 2 minutes on each side or until golden. Set aside in a warm placeand repeat until all batter is used.
  • Tomake the sauce, combine orange juice, orange zest, vanilla and maple syrup in a ucepan. Simmer for a few minutes over a medium heat until slightly thickened.Add the butter and whisk until shiny and glossy.
  • Toserve, place warm crepes onto serving plates, drizzle with orange sauce and topwith fresh orange segments and cream or yoghurt.
May, 01
2016
recipe

Whole orange cake

With less than ten ingredients this whole orange cake with citrus icing is super easy to make and is the perfect way to treat yourself, as well as your guests.

Ingredients

1 (240g) whole orange

200g butter, melted

3 eggs, lightly beaten

1 cup (220g) caster sugar

1 1/2 cups (225g) self-raising flour

 

Citrus icing

1 (240g) orange

1 cup (160g) icing sugar mixture

1 tsp boiling water

 

Method

Preheat the oven to 180°C (160°C fan-forced). Grease a deep 20cm cake pan, line base with baking paper.

Wash and dry orange; cut into quarters and remove seeds. Process in a small food processor until pulpy.

Transfer orange to a medium bowl, stir in butter, eggs, sugar and sifted flour until smooth. Pour mixture into prepared pan. Bake for about 40 minutes or until cooked when tested. Stand for 10 minutes before turning onto a wire rack to cool.

To make citrus icing, use a zester to remove strips of rind from the orange – you will need 2 tsp. Squeeze juice from fruit – you will need 4 tsp orange juice. Sift icing sugar into a bowl; stir in juices and enough water to make a smooth paste. Stir in rind.

Pour icing immediately over cake; stand until set.

 

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