Recipes with orange rich in vitamin C

Cooking with oranges is a great way to harness their nutrients, as well as to add a unique and refreshing flavor to a variety of dishes.

If there is a citrus fruit known par excellence in every house, that is the orange. This juicy fruit is delicious. He takes care of you and his possibilities are endless. Although native to China, the orange has adapted very well to Mediterranean areas. Although some of us get used to eating it throughout the year, the orange is mainly a fruit of late autumn and winter, although some varieties extend until spring, and it is in those seasons when we will find it at its point and we can benefit the most from its benefits.

As for its properties, orange is well known for its richness in vitamin C, which helps strengthen the defenses of our immune system. Its color and fiber content also provide us with stomach energy. It is, therefore, digestive and depurative. Even its high percentage of minerals gives us, along with its freshness, a lot of desire to live. For any time of the day when hunger appears, eating orange is a great gift that you can make, although it can also be incorporated into recipes.

HOW TO COOK WITH ORANGES

The orange is delicious as it is, but the world of cooking offers you many other ways to enjoy it.

1. In juice: Experiment with combinations. I like it with a little vanilla and spirulina.
2. Live segments: you can separate them and add them to your salads. With green leaves they look great.
3. Macerate: try macerating mushrooms with orange juice, tamari and olive oil. Mushrooms will absorb their flavor, and if you then dehydrate them, you’ll get a mushroom nectar.
4. Vinaigrette: give it a touch by replacing the lemon with orange.
5. Dehydrated: with or without skin, cut a few slices and dehydrate them. You can eat them as they are or use them whole, in pieces or powder: in condiments, chocolates, creams, pâtés, etc.
6. Its skin: with a peeler, extract the peel of the orange (as long as it is organic), avoiding the white part. Spice up your recipes with it: it will give them a high.
7. Jams: mix and crush in equal parts dates with orange, without the white part of the skin. You will get a tasty jam.
8. Creams: crush orange juice with coconut oil and sugar together with cashews soaked in water, washed and drained. This cream can be the filling of a cake.
9. In stews or stews: the citrus touch of oranges perfectly aromatizes stews and stews of all kinds. You can add the juice or the orange cut into segments.
10. In syrup: it is another great way to incorporate orange in very successful desserts.

ORANGE AND WATERCRESS SALAD

INGREDIENTS (FOR 4 PEOPLE):

• 2 oranges
• 4 endives
• 150 g watercress
• 1 fennel bulb
• 1 red onion
• 1 tablespoon peeled sunflower seeds
• freshly ground 5-berry pepper
• 1 tablespoon chopped fresh dill
• olive oil
• salt

PREPARATION (12′ + 1′ COOKING):

1. Peel and slice the oranges, preferably of the sanguine type. Arrange them on four individual plates and drizzle with the juice that has been previously spilled when cutting.
2. Peel the red onion and cut it into very thin rings. Chop the fennel bulb also into slices. On the other hand, it extracts the fibrous part of the endives and separates their leaves. Lightly chop the watercress, taking care to remove the hardest stems.
3. Then distribute the onion, fennel, endives and watercress prepared evenly in the individual dishes, between the orange slices and decoratively. To dress the salads, you can use freshly ground 5-berry pepper and salt. Drizzle with a splash of good olive oil.
4. In a pan lightly painted in oil toast a tablespoon of peeled sunflower seeds. Once toasted, add them to the salad along with a tablespoon of chopped fresh dill. With this final touch, the dishes are ready to be served immediately.

NUTRITIONAL INFORMATION:

• Calories: 161
• Carbohydrates: 16 g
• Protein: 6 g
• Fat: 8 g
• Cholesterol: 0 mg.

VEGETARIAN STEW WITH ORANGE

INGREDIENTS (FOR 4 PEOPLE):

• 450 g seitan
• 250 g carrots
• 2 medium onions
• 2 oranges
• The juice of 2 oranges
• 2 tablespoons Corinthian raisins
• ground cinnamon
• soy sauce
• 1 tablespoon chopped fresh chives
• olive oil
• salt

PREPARATION (12′ + 15′ COOKING + 2 H. REST):

1. Cut the seitan into thin slices and place it in a bowl along with the juice of two oranges, the Corinth raisins, a pinch of cinnamon and a teaspoon of soy sauce. Cover and leave to stand for at least two hours.
2. After that time, take to the fire a thick-bottomed casserole with a little olive oil. When it is hot, add the onion, peeled and chopped.
3. After a few minutes, add the thinly sliced carrot and let it cook until it softens.
4. Add the seitan with the juice and raisins, cover the casserole and let it simmer for 15 or 20 minutes, adding some water if necessary
5. Peel the oranges. Chop the segments into medium pieces and add them to the stew about 2 minutes before cooking is finished.
6. At the time of serving sprinkle with fresh chives. If you want to intensify the aroma of the stew, you can add some zest of the orange peel.

NUTRITIONAL INFORMATION:

• Calories: 260
• Carbohydrates: 29 g
• Protein: 29 g
• Fat: 3 g
• Cholesterol: 0 mg.

ORANGES AND BLACKBERRIES IN SYRUP

INGREDIENTS (FOR 4 PEOPLE):

• 6 sweet oranges
• 3 tablespoons blackberries
• 100 g whole wheat sugar
• A few sprigs of fresh tarragon
• 1 tablespoon black sesame seeds

PREPARATION (10′ + 3′ COOKING):

1. Peel the oranges completely removing the white part. Separate the segments and distribute them together with the blackberries into 4 individual dessert plates, along with the juice that has been collected when cutting.
2. Dissolve the sugar in the water and bring it to a boil in a thick-bottomed saucepan for about three minutes.
3. Add the tarragon’s sprigs and let the syrup warm along with the herbs to perfume.
4. To finish, remove the tarragon, pour the syrup over the fruits and sprinkle with black sesame. Once cold it can be served.

NUTRITIONAL INFORMATION:

• Calories: 233
• Carbohydrates: 48 g
• Protein: 3 g
• Fat: 3 g
• Cholesterol: 0 mg.

CRISPY CELERY AND ORANGE SALAD

INGREDIENTS (FOR 4 PEOPLE):

• 1 cup green celery leaves
• 1 cup sifted wholemeal flour
• 1 cup almost ice-cold water
• 1 tablespoon soy sauce
• 2 table oranges, ripe and peeled
• Half a large cucumber grated in fine threads
• 1 tablespoon pistachios
• 1 tablespoon pumpkin seeds
• the juice of half a pomegranate
• 1 teaspoon brown sugar
• 8 teaspoons virgin olive oil
• 1 teaspoon apple cider vinegar
• Frying oil
• Chopped chives and salt

PREPARATION (30′ + 15′ COOKING):

1. Reduce the pomegranate juice with sugar to the heat and add the vinegar, salt and olive oil. Season the grated cucumber, let pray, wash and drain. Remove the white from the oranges, remove the white and remove the clean meat from the segments.
2. With the water, soy sauce and flour prepare a fine paste, dip the celery leaves in it and brown over medium heat. Drain the oil and sauté the pistachios and pipes in the same pan.
3. Silver a cucumber base, on this orange segments, top the celery tempura and season with the pomegranate vinaigrette. Spread over the nuts and chopped chives.

NUTRITIONAL INFORMATION:

• Calories: 333
• Carbohydrates: 35 g
• Protein: 7 g
• Fat: 18 g
• Cholesterol: 0 mg