Our Lady of Weight Loss

Our Lady of Weight Loss

Out for Blood? Blood Orange Recession Proof Recipes, that is.

art blood orange.jpg
Whether or not you have had the pleasure of cutting into a perfectly ripe blood orange and experienced its ruby juices squirting out, dripping down and soaking into its skin, followed by a taste explosion, or not, you will love these simple, colorful and scrumptious guilt-free, recession proof recipes. Enjoy!!!
Roasted Beet and Blood Orange Salad
Ingredients: 2 pounds gold beets * 2 pounds red beets * extra virgin olive oil * salt and freshly ground pepper * 6 blood oranges * 1/2 pound baby spinach * 1/4 cup sherry vinegar
Instructions: Preheat oven to 400 degrees * wash beets * trim the tops and roots from the beets * place the beets on a large enough piece of aluminum foil to fold over and seal (red beets on one sheet; gold beets on another) * drizzle with extra virgin olive oil * seal the foil * place both beet packages on sheet tray and roast in preheated oven for approximately 1.5 hours; until beets are easily pierced with a knife. * allow beets to cool and then peel. (FYI … beets are messy; this is a really great way to roast ‘em).
NOW … Peel blood oranges * remove all the pith * slice into 1/4 inch rounds. * wash the spinach well and dry * cut cooled beets into wedges (first the red and then the gold, keeping them separate less they ‘bleed’ into each other) * toss each with sherry vinegar * season with salt and pepper * let marinade a few hours. * In large bowl, toss beets and their juices together * add orange segments * toss gently * add spinach and toss extra gently! * salt and pepper to taste. Serves 6
Blood Orange Omelet
Ingredients: 3 blood oranges * 3 egg whites * 1 egg * lemon juice from 1/2 fresh lemon * 3 tablespoons orange juice (blood or otherwise) * non-stick spray * 2 tablespoons powdered sugar. * salt * 1/2 tablespoon of butter.
Instructions: Preheat oven to 450 degrees. * Peel blood oranges; remove pith, cut into slices lengthwise. * Beat one whole egg with salt, pepper and lemon and orange juices until thick and lemon-colored. * Beat egg whites until stiff, cutting and folding them into the first egg mixture. * Spray medium size skillet/pan. * Heat pan over medium to low flame. * Melt butter in pan. * Pour mixture into pan evenly. * Cook slowly (low heat). * When ‘puffy’ and delicately browned underneath, place omelet in oven and bake until top is light brown.
NOW … woo hoo, the fun part. Place omelet on plate; fold in 1/3 of the slices of orange. * Sprinkle with 1/2 powdered sugar. * Place remaining oranges around omelet and sprinkle with the remaining sugar. Serves 4.
Blood Orange Mimosa
Ingredients: 1 cup fresh blood orange juice from about 6 blood oranges * champagne, chilled.
Instructions: Pour 1/4 cup juice into each of the 4 champagne glasses. Slowly add champagne. Serves 4.
Here are some interesting Blood Orange Facts:
The Facts!

  • Blood oranges, originally from Sicily, are juicy, sweet and have a dark red interior.
  • Blood oranges’ red color comes from a pigment called anthocyanin. It is not generally found in citrus fruits, but is found more commonly in red fruits and flowers.
  • Depending on the variety, the outside may also have dark washes of red running through it.
  • And for more Recession Proof recipes!
    Recession Proof Stress Busters
    Recession Proof Laughs
    A Guide to Oranges
    Spread the word … NOT the icing!

    Janice Taylor is a Life & Happiness Coach, specializing in weight loss, reinvention, transformation & happiness, author, seminar leader and 50-pound-BIG-Time-LOSER! Write Janice for an Introductory Coaching Session.
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    • http://sweetfry.com Recipes

      Thanks to share this. As I like collecting various kinds of recipes, this post will help me undoubtedly .It seems beautiful, delicious….will try to taste it. Hope of getting more nice recipes.

    • http://www.recipesforchinesefood.net Recipes for Chinese Food

      This actually turned out very good! I am a skeptical person but this is something that I can really enjoy and see myself making in the future. The name does scare me a bit though :/. Great work!

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