Prep: 10 minutes Chill time: 6 hours to overnight Yield: 2 servings 3/4 cup light coconut milk 1/4 cup unsweetened almond milk or skim milk 1 tablespoon honey 12/3 cups fresh ripe mango, diced and divided 2 tablespoons chia seeds 1 tablespoon shredded coconut 1. In a large bowl combine milk, honey, 1 cup mango, chia seeds and coconut, mixing gently. Cover and refrigerate 6 hours or overnight. 2. Remove from the refrigerator. Divide into 2 servings bowls and top with remaining diced mango. Serve immediately.
Recipes
Recipes
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Navel Orange Tart Recipe
Recipe Type: Desserts and SweetsContinue ReadingPrep: 15 minutes Cook: 41 minutes Chill time: 3 hours, 30 minutes Yield: 8 servings 1/2 (14.1-ounce) package refrigerated pie crust, softened* 1/4 cup fresh orange juice 1/2 cup granulated sugar 1 teaspoon grated orange zest 5 large egg yolks, beaten 1/2 cup heavy cream 3 navel or regular oranges, thinly sliced (pat dry well with paper towels) 1/3 cup confectioner’s sugar 1. Preheat oven to 450°F. Prepare pie crust as directions are stated on the package for One-Crust Baked Shell using 10-inch tart pan with removable bottom. Trim edges, if necessary. Bake in preheated oven 9 to 11 minutes…
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Holiday Citrus Punch Recipe
Recipe Type: Drinks and CocktailsContinue ReadingPrep: 10 minutes Cook: 25 minutes Yield: 10 servings 1 (48-ounce) bottles cranberry juice 2 cups pineapple juice 1 cup orange juice 1 cup apple juice 2 cinnamon sticks 2 oranges, sliced 1 ruby red grapefruit, sliced Pomegranate Seeds (optional) 1. In a large saucepan, heat cranberry juice, pineapple juice, orange juice, apple juice and cinnamon sticks over low heat; simmer 20 minutes, stirring occasionally. Add fresh orange and grapefruit slices and pomegranate seeds, if desired, and cook 5 minutes more. Serve warm or chilled over ice.
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Continue ReadingPrep: 20 minutes Cook: 25 minutes Marinate time: 2 hours Yield: 4 servings 1 cup fresh tangerine or orange juice 1/3 cup low-sodium soy sauce 2 tablespoons honey 1 teaspoon dark sesame oil 2 garlic cloves, crushed 1 tablespoon finely chopped fresh ginger 1 tablespoon freshly grated orange zest 11/2 pounds skinless, boneless chicken breasts, cut into thin strips 2 tangerines, seeded and thinly sliced 2 tangerines, seeded and chopped Chopped fresh rosemary sprigs 1. In a medium bowl whisk together tangerine juice, soy sauce, honey, sesame oil, garlic, ginger and orange zest. Place chicken in a large zip-top plastic…
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Continue Reading3/4 cups all-purpose flour 1/2 cup sugar 1 tablespoon freshly grated orange zest 2 eggs 1/2 cup milk, divided 2 tablespoons melted butter, divided 1 teaspoon vanilla extract Sauce: 1/3 cup freshly squeezed orange juice 2 tablespoons granulated sugar 1 teaspoon freshly grated orange zest 2 tablespoons orange liqueur, optional 2 oranges, peeled and sectioned For the crepes: 1. In a large mixing bowl, whisk together flour, sugar, orange zest, eggs, 1/4 cup milk, 1 tablespoon butter and vanilla until blended. 2. Heat an 8-inch nonstick crepe pan or skillet over medium heat. Pour 3 tablespoons batter into pan; quickly…
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Continue ReadingPrep: 15 minutes Cook: 2 hours, 5 minutes Yield: 4 servings 1 (5-pound) duck 3/4 teaspoon kosher salt, divided 1/2 teaspoon freshly ground pepper, divided 1 yellow onion, sliced 2 celery stalks 2 cloves garlic 1 Navel orange, halved 2 tablespoons melted butter 2/3 cups dry white wine 3 Golden Delicious apples, cut into wedges 2 Navel oranges, cut into wedges 4 figs, halved 2 tablespoons chopped fresh rosemary Rosemary sprigs 1. Preheat the oven to 375°F. 2. To prepare duck, rinse duck under cold water; pat dry. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper in body cavity. Place…
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Continue ReadingPrep: 15 minutes Cook: 20 minutes Yield: 4 servings 4 boneless chicken breasts, cut into 1-inch pieces 2 cloves garlic, minced 1 tablespoon dark sesame oil 2 teaspoons grated fresh gingerroot 1/3 cup fresh squeezed orange juice 2 tablespoons reduced-sodium chicken broth 2 tablespoons low-sodium soy sauce 2 tablespoons honey 1 tablespoons grated orange zest 1/4 teaspoon crushed red pepper flakes 1 to 2 tablespoons sesame seeds, toasted 1 green onion, chopped Cooked brown or white rice 1. In a large skillet, brown chicken and garlic in hot oil over medium-high heat 6 to 8 minutes or until chicken is…
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Continue ReadingPrep: 15 minutes Cook: 35 minutes Chill time: 30 minutes Yield: 4 servings 1 cup freshly squeezed orange juice 1/2 cup honey 2 tablespoons olive oil 3 cloves garlic, minced 1 tablespoon orange zest 11/2 teaspoons kosher salt 1/2 teaspoon freshly ground pepper 2 pounds chicken drumsticks (about 8) 4 mini sweet red bell peppers (2 seeded and thinly sliced and 2 whole) 4 mini sweet yellow bell pepper (2 seeded and thinly sliced and 2 whole) 1 large carrot, thinly sliced 1 large zucchini, thinly sliced 1 large squash, thinly sliced 1 orange, thinly sliced 1. Preheat oven to…
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Continue ReadingPrep: 20 minutes Yield: 4 servings 2 blood oranges or tangerines, peeled and thinly sliced 1 pink grapefruit, peeled and thinly sliced 1 navel orange, peeled and thinly sliced 2 tablespoons finely chopped fresh mint 1/2 cup pomegranate fresh arils 1 tablespoon extra-virgin olive oil 1 tablespoon fresh lime juice 11/2 teaspoons honey (optional) 1. On a large platter combine blood oranges, grapefruit and oranges. Sprinkle with mint and pomegranate arils. 2. Drizzle olive oil and lime juice over salad. Add honey, if desired and serve.
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Citrus Yogurt Bowl Recipe
Recipe Type: Desserts and SweetsContinue ReadingFeel free to double or triple this recipe. Serve topped with granola or chopped nuts, if desired. Prep: 15 minutes Yield: 2 servings 2 (7-ounce) containers nonfat plain Greek-style yogurt 1 tablespoon honey 1 teaspoon grated orange zest 11/2 cups orange sections (about 2 large oranges) 1 cup grapefruit sections (about 1 large grapefruit) 1 cup fresh blueberries 1. In a medium bowl, combine yogurt, honey and orange zest, stirring until blended. Spoon yogurt mixture evenly among 2 serving bowls. Divide oranges, grapefruit and blueberries and serve immediately.