Bright and Brilliant Blood Oranges

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There is certainly something to be said for the old adage, “eat a all the colors of the rainbow.”

I used to use this line on a daily basis when teaching classes to little munchkins, encouraging their little hands to reach for  all the fresh produce possible to fill their growing bellies.

Kids LOVE colors ~ and so do I.

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Not only is it more fun to consume a bowl of fresh deliciousness as if you were Rainbow Brite herself, but the nutritional value of the bright and brilliant colors is far superior to that of the basic bland-blah-beige of the Standard American Diet (S.A.D.).

That said, blood oranges are now in season ~ what a treat!

The vivid sunshine gold of the small orb’s exterior is brought even more to life once the skin is pierced and the deep and luscious imperial magenta bleeds forth.

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These juicy gems are gorgeous.

Bright and Brilliant Blood Oranges with Asparagus and Rosemary

4 medium blood oranges
1/4 c. extra virgin olive oil
2 Tbs. fresh rosemary, minced
1/2 tsp. Himalayan sea salt (+)
1/4 tsp. freshly ground pepper (+)
2 lbs. fresh asparagus

Slice 3 of the oranges in half, and then juice with a citrus juicer.  Combine blood orange juice with extra virgin olive oil, fresh rosemary, salt, and pepper in a jar.  Cover tightly and shake to combine.  Set aside.
Meanwhile, trim and halve asparagus.  Over boiling water, steam 3-4 minutes, until bright green and just beginning to soften.  Immediately transfer to ice cold water and drain, to cease the cooking process.  Allow to cool.
Thinly slice remaining blood orange and toss with asparagus and reserved orange juice and olive oil mixture to “dress.”  Garnish with fresh rosemary and additional (+) salt and pepper, if desired.

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View this recipe in the Paleo AIP Recipe Roundup.

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