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Stanford Health Care

Sliced Oranges with Almonds and Ginger

PART OF: NUTRITION SERVICES FOR CANCER PATIENTS > ALL RECIPES

Clementine oranges can be used to make a sweet and healthy winter dessert. These tiny oranges are brimming with vitamin C, the almonds provide vitamin E and the ginger contains gingerol, a health-protecting phytochemical. If you can't find clementines in your grocery store, you can use any tangerine in this recipe.

Serves:  4

Per Serving:  92 calories, 0g fat, 1g protein, 2mg sodium, 24g carbs, 3g fiber.

NOTE:  This recipe is OK for those on the LMD (Low Microbial Diet) - ONLY if sauce is well cooked.

Ingredients:

2 Tbsp orange juice

2 tsp candied ginger, finely diced

1 Tbsp honey, preferably orange blossom

8 clementines, or 4 tangerines; peel, seeds and pith removed

½ tsp almond extract

¼ tsp ground cinnamon

8 ginger snaps, for garnish

¼ cup slivered almonds, lightly toasted, for garnish*

*To toast almonds, place in small non-stick skillet. Over medium heat, stir almonds 4-5 minutes or until lightly browned and fragrant. Remove from heat immediately and transfer to a small bowl.

Cooking Directions:

  1. Divide the orange segments evenly among four plates. Arrange them in a daisy or pinwheel design. 
  2. In a small heat-proof bowl, combine the orange juice, ginger, honey, almond extract and cinnamon. Gently heat the mixture in a microwave at low power for 30 seconds. Stir and then drizzle the mixture over the orange segments. 
  3. Garnish with a sprinkle of almonds and 2 ginger snaps per plate.

Recipe from: www.aicr.org, American Institute for Cancer Research, Health-e-Recipe Dec '06, Issue #117