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9 posts tagged orange

Orange, polenta, almond and olive oil cake. (dairy and gluten free)
A few weeks ago I made a selection of baked goods and jewellery to sell to raise some money to go towards my art foundation in September - and this was one of the ‘goods’!
I also made some chocolate Hungarian biscuits, sandwiched with chocolate buttercream, Swiss carrot cake muffins with cream cheese icing and walnuts and some lemon shortbread. I was left with very little at the end of it, and what was left was soon devoured by my family! :)
The recipe for the cake above can be found here. (I left out the rosemary and it was still beautiful!)

Orange, polenta, almond and olive oil cake. (dairy and gluten free)

A few weeks ago I made a selection of baked goods and jewellery to sell to raise some money to go towards my art foundation in September - and this was one of the ‘goods’!

I also made some chocolate Hungarian biscuits, sandwiched with chocolate buttercream, Swiss carrot cake muffins with cream cheese icing and walnuts and some lemon shortbread. I was left with very little at the end of it, and what was left was soon devoured by my family! :)

The recipe for the cake above can be found here. (I left out the rosemary and it was still beautiful!)

Carrot, Orange and Garlic Soup. (served with FGBP, pumpkin seeds and fresh rye and caraway bread.)
Serves 2.
This an incredibly cheap, easy and delicious soup! It’s particularly warming in these winter months and is lusciously creamy. If you’re not a garlic fan, sub in half of a yellow onion instead to make a just as tasty carrot and orange soup.
350g carrots (4 large carrots ~ish?);
500ml vegetable stock;
1 orange - juice and rind;
1 garlic clove;
A drizzle of olive oil for the pan;
Some milk - 100ml or so. (I used soya.)
1. Peel and top and tail the carrots, then roughly chop them in to bite size pieces. Mince the garlic.
2. Heat a large saucepan on a medium heat with the oil, then add the garlic and carrot, stirring to lightly coat. Leave for 3-5 minutes to soften slightly, stirring from time to time to prevent sticking. If this is the case, add a little more oil or some water.
3. Finely grate the rind of the orange, then slice the orange in half and squeeze the juice out of both halves. Add the rind to the carrot/garlic mixture, frying for another minute.
4. Add the vegetable stock to the pan and then leave to simmer for 15-20 minutes or until you can cut through a piece of carrot with relative ease. Add the orange juice at the last minute, then transfer everything to the blender and blend until smooth.
5. At this point, your soup will be quite thick. If you like it like that, then leave this step. If you want your soup to be creamier and thinner (and for it to go further), then heat up your choice of milk in the saucepan, transferring to the blender once warmed through and blend again.
6. Enjoy! Fresh parmesan would be lovely with this or a light, crisp spinach salad. If you’re as much of a garlic fiend as myself, then mix together some softened butter, minced garlic, salt, pepper and dried basil in a small dish then spread this over toasted bread to get very simply but effective garlic toast.

Carrot, Orange and Garlic Soup. (served with FGBP, pumpkin seeds and fresh rye and caraway bread.)

Serves 2.

This an incredibly cheap, easy and delicious soup! It’s particularly warming in these winter months and is lusciously creamy. If you’re not a garlic fan, sub in half of a yellow onion instead to make a just as tasty carrot and orange soup.

  • 350g carrots (4 large carrots ~ish?);
  • 500ml vegetable stock;
  • 1 orange - juice and rind;
  • 1 garlic clove;
  • A drizzle of olive oil for the pan;
  • Some milk - 100ml or so. (I used soya.)

1. Peel and top and tail the carrots, then roughly chop them in to bite size pieces. Mince the garlic.

2. Heat a large saucepan on a medium heat with the oil, then add the garlic and carrot, stirring to lightly coat. Leave for 3-5 minutes to soften slightly, stirring from time to time to prevent sticking. If this is the case, add a little more oil or some water.

3. Finely grate the rind of the orange, then slice the orange in half and squeeze the juice out of both halves. Add the rind to the carrot/garlic mixture, frying for another minute.

4. Add the vegetable stock to the pan and then leave to simmer for 15-20 minutes or until you can cut through a piece of carrot with relative ease. Add the orange juice at the last minute, then transfer everything to the blender and blend until smooth.

5. At this point, your soup will be quite thick. If you like it like that, then leave this step. If you want your soup to be creamier and thinner (and for it to go further), then heat up your choice of milk in the saucepan, transferring to the blender once warmed through and blend again.

6. Enjoy! Fresh parmesan would be lovely with this or a light, crisp spinach salad. If you’re as much of a garlic fiend as myself, then mix together some softened butter, minced garlic, salt, pepper and dried basil in a small dish then spread this over toasted bread to get very simply but effective garlic toast.

Homemade carrot, orange and garlic soup with freshly cracked black pepper and pumpkin seeds and wholewheat garlic toast.

My dad used to make carrot and orange soup back home and I loved it then, but couldn’t really remember the recipe, so I winged it a little and it’s absolutely delicious. It’s sweet yet tart and then you get the lovely garlicky after taste. If you didn’t know already - I’m a garlic fiend. I’ll give you guys the recipe tomorrow as it’s ~ridiculously easy and super cheap. It’s probably the cheapest thing I’ve made since coming to uni.

For the toast, I softened a little sunflower butter (made with sunflower oil instead of dairy) then mixed in some finely chopped garlic, salt, pepper and dried basil, leaving it to sit for a little bit so the garlic taste would be throughout all the butter. Then I simply toasted some wholewheat bread and spread away!

Healthy, hearty, cheap. Perfect.

Banana, tangerine, blood orange, spinach and romaine smoothie made with almond milk, coconut milk, flax and cinnamon, topped with pumpkin seeds, sunflower seeds, cacao nibs and more cinnamon.
There was so much sun in the kitchen this morning, as you can see by all the shadows! It makes such a difference to my attitude towards the day if I wake up to a blue sky. :)
I’m trying to have one raw meal a day, to help my skin. Breakfasts are very easy as smoothies are naturally raw, but I’ll try and switch it up with some salads sometimes, too. Oh, and I need to buy some chia seeds so I can have raw oatmeal, mmm.

Banana, tangerine, blood orange, spinach and romaine smoothie made with almond milk, coconut milk, flax and cinnamon, topped with pumpkin seeds, sunflower seeds, cacao nibs and more cinnamon.

There was so much sun in the kitchen this morning, as you can see by all the shadows! It makes such a difference to my attitude towards the day if I wake up to a blue sky. :)

I’m trying to have one raw meal a day, to help my skin. Breakfasts are very easy as smoothies are naturally raw, but I’ll try and switch it up with some salads sometimes, too. Oh, and I need to buy some chia seeds so I can have raw oatmeal, mmm.

Juicy Smoothie recipe.

Chunky, surprisingly thirst quenching and an awesome orange colour. Plus it’s vegan, fat free and packed with nutrients. Don’t be put off by the colour, it tastes like a thick apple juice!

What you will need;

  • 1 small apple, grated finely;
  • 1 medium carrot, grated finely;
  • 1 medium pear, grated finely;
  • 2 tbsp orange juice (30ml);
  • 1/3 cup water.

1. Grate the first three ingredients - don’t use the skin of the pear and apple. These two will turn in to a kind of pulp/puree once grated. Put the grated apple, pear and carrot in to a blender, pour the liquid over the top and blend for 30 seconds, or until your desired consistency is met.

My ma said it looked like baby food. It kinda does. But it’s delicious so eff the aesthetics. ;D

Top with granola, sunflower seeds and pumpkin seeds. And a handful of freeze dried berries if you have them! I squirted a little maple syrup on top of the smoothie before adding this, to add a different sweetness, but it doesn’t need it!

There’s 200 calories in this smoothie excluding “topping”. There’s also 275% of your Vitamin A daily requirement, 42% of your Vitamin C and 13% of your Potassium. Not bad for something so simple. You’re getting all these nutrients without even trying!

Your body will love you for this.