Facebook Logo Twitter Logo Pinterest Logo

Nut Gourmet Blog Logo

only search Vegetarians in Paradise
VIP Bird
VIP Banner
Fill out your e-mail address to receive our newsletter!
*E-mail address:
*First Name:
Last Name:
Please let us know your location for special events:
Los Angeles:
(Outside USA):
Subscribe Unsubscribe


Vegan for the Holidays

Vegan for the Holidays has sold out its first printing.
New copies and the Kindle Edition are still available for purchase at Amazon.


Translate This Page

sphere Homepage

sphere News from the Nest

sphere Vegan for the Holidays Blog

sphere Vegan for the Holidays Videos

sphere Zel Allen's NutGourmet Blog

About Us


Weight Loss

Food History/Nutrition/Recipes


Nutrition Information

Los Angeles Resources

Cooking Tips/Recipes

Guest Contributors

Books/Media Reviews


sphere Archive Index

sphere Contact Us

*Privacy Policy: When you subscribe to Vegetarians in Paradise (vegetarian e-zine) your email address will not be sold or rented, and will only be used to let you know in an email what's new in our monthy web magazine.

All the world is nuts about

    What's in The Nut Gourmet

The Nutty Gourmet

Vegetarians in Paradise
Vegan Recipes/ Vegetarian Recipes

While grocery shopping I spotted the display of plump blood oranges with their bright orange skins flaunting a cabernet blush of red. I had a deliciously nutty idea. Blood oranges are stunning to look at and are inherently juicy, yet they don't make the tastiest eating oranges. But, I thought their tart, burgundy red juices, combined with the creamy nature of cashews, might possibly lay the base for a magnificent salad dressing.

Blood Oranges So I dashed into the kitchen, juiced the oranges, and started mixing and measuring and blending. I focused on an oil-free dressing to keep the calories and fat to a minimum but pumped up the condiments to deliver maximum flavor. Within moments, the blender turned the mixture a gorgeous shade of creamy, dusty pink tinged with a hint of orange.

Then came the taste test. Yes!!! Delicious! It's a winner! A little maple syrup tames the definitive tangy flavor of these unique oranges and makes for a very tasty light dressing that goes well with almost any combination of greens and vegetables I tried.

While I thought my foray into blood orange exploration was done, my curiosity and tinkering nature simply wouldn't let me rest. Those beautiful blood oranges were emphatically cajoling me back into the kitchen. That could only mean one thing--another salad dressing, this one an oil-based salad enhancer with pungent sweet and sour goodness and striking red color. Both tasty dressings make a bowl of greens a uniquely different dining experience.

Healthful qualities abound in blood oranges, beginning with their dramatic red color that says they're packed with anthocyanins, antioxidant compounds that fight damaging free radicals. True to the health benefits of all oranges, these are blessed with vitamin C, potassium, and carotenoids. In California blood oranges are available from February through May for those grown in coastal regions and November to February for inland groves.

It may be hard to find blood orange juice, but you can easily make your own from fresh oranges. Simply cut them in half and use a hand reamer to extract their juices. They're easy to work with and are practically seedless.

Blood Orange Dressing


Yield: 2 cups (480 ml)

    1/2 cup (120 ml) raw cashews

    1 cup (240 ml) blood orange juice (about 3 large oranges)
    1/4 cup (60 ml) apple cider vinegar
    2 tablespoons maple syrup
    2 tablespoons water
    1 teaspoon Dijon mustard
    1/4 teaspoon salt
    1/4 teaspoon xanthan gum

  1. Grind the cashews into a fine powdery meal in the blender, mini blender, or food processor, and transfer to the blender.
  2. Add the remaining ingredients and process on high speed until creamy, smooth, and well blended.
  3. Using a funnel, pour the dressing into a narrow-neck bottle for easy serving. Use immediately or chill until ready to serve. Refrigerated, the dressing will keep for 1 week.


Yield: about 2 cups (480 ml)

    1 cup (240 ml) blood orange juice (about 3 large oranges)
    1/2 cup (120 ml) organic canola oil
    1/4 cup (60 ml) plus 1 tablespoon apple cider vinegar
    3 tablespoons maple syrup
    3/4 teaspoon salt
    1/4 teaspoon xanthan gum

  1. Combine all the ingredients in a 1-quart (liter) jar and shake well. Alternatively, combine all the ingredients in the blender and process for a full minute to emulsify the dressing. Use a funnel to pour into a narrow-neck bottle for easy serving.
  2. Serve immediately or chill and serve later. Refrigerated, the dressing will keep for up to 2 weeks.

Click here for past cookingwithzel@home.comeonin recipes

Vegetarians in Paradise

Homepage sphere Los Angeles Vegan Events Calendar sphere Our Mission sphere The Nut Gourmet sphere Vegan for the Holidays sphere Vegan for the Holidays Videos sphere Vegetarians in Paradise Diet sphere Vegan Survival Kit sphere News from the Nest sphere Vegan Recipe Index sphere Los Angeles Vegan & Vegetarian Restaurants sphere Vegan Basics 101 sphere Protein Basics sphere Calcium Basics sphere Ask Aunt Nettie sphere VeggieTaster Report sphere Vegan Reading sphere VegParadise Bookshelf sphereHeirloom Gardening sphere Cooking with Zel sphere Dining in Paradise sphere Cooking Beans & Grains sphere On the Highest Perch sphere Road to Veganshire sphere Words from Other Birds sphere Using Your Bean sphere Ask the Vegan Athlete sphere Vegan Holiday Meals sphere Great Produce Hunt sphere Farmers' Markets sphere Natural Food Markets sphere Vegetarian Associations Directory sphere Links We Love sphere VegParadise Yellow Pages sphere Media Reviews sphere 24 Carrot Award sphere Vegetarian Food Companies sphere Archive Index sphere Contact Us

© 1999-2015 vegparadise.com