natural kitchen BY ELISA BOSLEY
Cara Cara oranges
Cara Cara, the drama queen of navel oranges, shows off with lovely, pink-red flesh beneath a shiny, bright-orange skin. Choose Cara Caras that feel heavy in your hand compared with others of the same size. Tey should smell fresh, without any hint of fermentation, and be free of bruises or seeping. Seedless and exceptionally sweet, they’re also a natural source of cancer-protective lycopene and immunity superstar vitamin C.
Drink. Combine the jewel-toned juice with your favorite bubbly (sparkling water or champagne) and a splash of fresh lime for a sophisticated drink.
Dip. Melt 1 cup dark chocolate chips over low heat; dip peeled Cara Cara sections halfway into chocolate, and then transfer to a baking sheet lined with waxed paper. Cover and refrigerate until firm.
Drizzle. Heat 1 cup maple syrup in a pan; add 1 teaspoon grated Cara Cara zest and finely diced sections from 1 Cara Cara orange, and stir until heated through. Enjoy over French toast or waffles.
Dress. Whisk together equal parts extra-virgin olive oil and tarragon vinegar, plus a bit of agave nectar. Gently toss dressing with Cara Cara wheels, sliced fennel bulb and fronds, chopped green onion, and toasted cashews.
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deliciousliving.com | december 2013
STEAMED CARROTS IN ORANGE JUICE
A beautiful and kid-friendly way to enjoy carrots. Combine ½ cup fresh Cara Cara orange juice, 1 teaspoon unsalted butter, and ½–1 tablespoon honey in a skillet over medium-low heat, stirring to melt butter. Add ¼–½ teaspoon ground cinnamon, 3 cups thinly sliced carrots, and a pinch of salt; stir to combine. Cover and simmer gently until crisp-tender, 5–6 minutes. Stir in ¼ cup finely chopped walnuts. Serves 6.
PER SERVING: 76 cal, 4g fat (1g mono, 2g poly, 1g sat), 1mg chol, 2g protein, 10g carb, 2g fiber, 42mg sodium
WARRENGOLDSWAIN / VEER
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