* about 2 pounds bone - in chicken parts (thighs, drumsticks, etc.) or about 1-1/2 pounds boneless chicken thighs * salt and pepper * 2 Tablespoons olive oil * 1 Tablespoon chopped fresh rosemary * 1 Tablespoon chopped fresh thyme * 2
cups carrot juice * 2 cups apple juice * 2 onions, cut into 1 / 2 - inch wedges
4 cups vegetable broth or 2 cups vegetable broth and 2
cups carrot juice (enough liquid to cover the veggies in the soup pot)
Add the 4 cups of vegetable broth or 2 cups vegetable broth and 2
cups carrot juice and sliced ginger.
see directions 1
cup carrot juice 1 red pepper roughly chopped Dash cayenne pepper Herbs of choice
MARINADE: 1/2
cup carrot juice or vegetable broth 1/4 cup cayenne hot sauce (I used Frank's) 2 cloves garlic, minced 2 teaspoons dried oregano or Mexican oregano
3 tbsp olive oil 1 cooking onion, diced 6 tbsp minced fresh ginger 6 cloves garlic 2 tsp curry powder 1 tsp cayenne pepper 1 1/3
cup carrot juice, or veg stock 3/4 cup rice vinegar 1 cup water 2 cups natural smooth peanut butter 1/4 lemon juice 2/3 cup tamari 2 tbsp toasted sesame oil 1/4 sunflower oil
Not exact matches
Take the list of ingredients for this recently posted three - day
juice cleanse from the Dr. Oz show: four
carrots, four apples (type not specified), two golden delicious apples, two 1 - inch pieces of ginger, three cucumbers, six celery stalks, 14 kale leaves, half a lemon, one lime, four plum tomatoes, two red bell peppers, one - fourth of a small red onion, two
cups parsley, one large sweet potato, two large red beets, one orange, eight Swiss chard leaves, and six clementines.
Grapefruit
Carrot Sorbet 4 grapefruits — pulp and
juice (about 3
cups) 1
cup fresh
carrot juice 1/4
cup raw honey or agave 1
cup purified water 3 tablespoons vodka
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head
Juice of 2 fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon salt 1 tablespoon olive oil 1 teaspoon oregano 7
cups water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2
cups chopped onion 1
cup sliced
carrots 1
cup cubed potatoes 1/2
cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2
cups crisp croutons
Follow the basic recipe instructions on top, using a simplified and more economical ingredient list: 1 medium onion, 1 large sweet potato, 2 large
carrots, 1
cup canned crushed pineapple (1/2
cup reconstituted frozen orange
juice if crushed pineapple is hard to get), 1
cup raisins, 2 tablespoons cinnamon, 1/3
cup vegetable oil, 1/4
cup sugar, salt and pepper to taste.
1 kg pumpkin, cut into large cubes 2 — 3
carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2
cup [200g] cooked rice (equals to about 1/3
cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4
cups water 1/2
cup canned coconut milk
Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4
carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4
cup dry white wine -6 tablespoons butter -1 / 3
cup all purpose flower -8 ounces white mushrooms, sliced -
Juice of 1 lemon -2 / 3
cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic,
carrots and celery than the recipe called for.
1 1/2 pounds
carrots, peeled and sliced 2 tablespoons coconut oil 1 tablespoon tahin 1 large red onion, thinly sliced 2 cloves of garlic, minced 2 tablespoons grated fresh ginger 3
cups reduced - sodium vegetable broth 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon cinnamon salt and pepper, to taste 2 teaspoons fresh lime
juice crushed red pepper, to taste chopped fresh cilantro
Add reserved tomato
juice,
carrot, turnip, 12
cups water and lentils.
3
cups kale, stems removed, shredded 3
carrots, peeled, shaved into ribbons 1/2 red onion, thinly sliced 2 tbsp olive oil 1 tbsp lemon
juice salt
If you'd like to add fresh
carrots in addition to the
carrot juice I would say maybe 1/2
cup chopped.
1 large yellow onion 2 celery stalks 1 large
carrot 2 tablespoons olive oil 1 heaping
cup red lentils, well rinsed and drained 1 can (850 ml) whole roasted tomatoes 3
cups low sodium vegetable stock Fresh lemon
juice and cracked black pepper to serve
Roasted Garlic & Carrot Hummus, makes about 4
cups -1 bunch
carrots -1 head garlic - about 1/2
cup olive oil -1 can chickpeas -2 T tahini -1 T cumin -1 T corriander -
juice of one lemon - salt & pepper
• 2 tablespoons olive oil • 1 medium yellow onion, chopped • 2 garlic cloves, minced • 1 pound large
carrots, peeled and cut • into 1 - inch pieces (about 2 1/2
cups) • 2 1/2
cups vegetable broth • 1/2 teaspoon ground cumin • 1/4 teaspoon ground coriander • 1/2 teaspoon sea salt • Freshly ground black pepper • 1 teaspoon freshly squeezed lemon
juice • 1/2
cup plain Greek yogurt • 2 tablespoons toasted cumin seeds, for garnish
Lime Vinaigrette 1/4
cup vegetable oil of choice 1 tablespoon fresh lime
juice 1 tablespoon rice wine vinegar ⅛ - 1/4 teaspoon red pepper flakes, or to desired heat - Salt and pepper, to taste 1 1/2 pounds green papayas, peeled, seeded and grated 1
carrot, peeled and grated 1 ripe tomato, cut into wedges 1/4
cup mung bean sprouts 4 bib or butter lettuce leaves, washed
1 Tbsp avocado oil 1 large
carrot, finely chopped 1 medium onion, finely chopped 1 tsp grated fresh ginger 3 cloves garlic, minced 1 1/2 to 2 tsp red curry paste 1 (14.5 oz) can unsweetened coconut milk 4 1/2
cups vegetable broth 3 - 4 lb butternut squash (about 1 large or 2 medium) 1 Tbsp lime
juice 1/2 tsp salt 1/2 tsp white pepper
1
cup shredded
carrot 1
cup shredded sweet potato 1
cup shredded apple (keep all the
juices) 2 1/2 tbsp of unflavored gelatin.
1
cup shredded
carrot 1
cup shredded sweet potato 1
cup shredded apple 2 eggs 8 dates 1 tbsp of coconut oil or butter 1/4
cup of orange or apple
juice 2
cups blanched almond flour 1 tsp baking soda 1/3 tsp salt
2 (15 - ounce) cans garbanzo beans, rinsed & drained 1 medium Golden Delicious apple, peeled & chopped 1/3
cup freshly squeezed lemon
juice 1/4
cup creamy peanut butter or tahini 2 to 3 Tablespoons water 1/2 teaspoon salt 1/2 teaspoon apple pie spice 1/4 teaspoon cayenne pepper, optional additional cayenne pepper, optional apple slices,
carrot slices, and / or whole wheat crackers
2 tablespoons extra virgin olive oil 2 medium onions, diced 4 cloves garlic, minced 5 stalks of celery, diced 2 medium
carrots, diced 2 chopped chipotle pepper in adobo sauce (1/4 c.) 1 - 2 tablespoons chili powder 1 1/2 teaspoons fine grain sea salt, or to taste 1 pound of black beans, soaked 4 - 6 hours or overnight 1 28 - ounce can of whole tomatoes in
juice 3 1/2
cups water / broth 1/3
cup Kahlua or other coffee liqueur
1 orange,
juiced 1/4
cup white balsamic vinegar or sherry vinegar 1/2
cup really good olive oil, divided 2 tsp salt, divided 5 large
carrots, peeled and diced 2 large celery stalks, diced 4 large onions, chopped finely 4 shallots, chopped finely 1/2
cup dried cranberries 1/2
cup dried raisins 1/4
cup sunflower seeds 1/4
cup pumpkin seeds 1/4
cup pine nuts 1 bunch of chives
Carrot cake 1 1/4
cups (220g) brown sugar 3/4
cup (185 ml) vegetable oil 3 eggs 1 1/2
cups (225g) plain (all - purpose) flour 1 1/2 teaspoons baking powder 1 teaspoon bicarbonate of (baking) soda 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 2 1/2
cups grated
carrot (about 5
carrots) 1/2
cup (60g) chopped pecan nuts 1/2
cup (80g) sultanas cream cheese frosting 250g cream cheese, softened 1/3
cup (110g) icing (confectioner's) sugar, sifted 1 1/2 tablespoons lemon
juice Preheat oven to 180 °C (350 °F).
1 tablespoon olive oil 1 small onion, chopped 2
carrots, cut in 1/4 inch pieces 1 celery rib, cut in 1/4 inch dice 1 small rutabaga, peeled, cut in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice 1 small zucchini, cut in 1/4 inch dice 6
cups chicken stock 1 15 - ounce can chopped tomatoes with
juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese for garnish Fresh Italian parsley leaves for garnish
Filling 1
cup fresh
carrot juice 1/2
cup meat of young Thai coconut 1/2
cup Brazil nut milk OR any other nut or coconut milk 1/2
cup raw agave syrup 1/2
cup coconut butter 1/4
cup date paste 1/2 tablespoon vanilla extract 1/2 tablespoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/2
cup Irish moss — soaked in hot water for at least 10 minutes
2
cups apple
juice, around 6 apples 1 cinnamon stick 2 star anises 2 allspice seeds 1/2 tsp cardamom seeds 1 sprig fresh rosemary 2
carrots 1 inch (2,5 cm) fresh ginger or more to taste 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg
Pumpkin Cookies 2
cups basic mix 1/2
cup raw almond butter 1/2
cup freeze dried
carrots — ground 1/2
cup date paste 3/4
cup carrot puree (2
carrots, 1/2
cup freshly squeezed
carrot juice, 1/2 ″ piece fresh ginger root — all pureed in a high speed blender) 1/2
cup carrot pulp left from making
carrot juice 1 teaspoon cinnamon 1/2 teaspoon ground ginger 1/8 teaspoon each clove 1/8 teaspoon nutmeg
Add the
carrots along with 2
cups water,
juice, wine, and spices.
Another tip for making this cake last a long time in the freezer is to
juice a bunch of
carrots, drink the
juice, and use 1
cup of the leftover
carrot pulp in this recipe.
ingredients FLANK STEAK WITH CRUNCHY CABBAGE 2 tablespoons olive oil 1 1/2 pound skirt or flank steak 1 1/2
cups red onion (peeled, thinly sliced) 2 medium
carrots (peeled and julienned) 1 jalapeño or Serrano chili (seeded and sliced) 3 cloves garlic (peeled, minced) 4
cups shredded green cabbage 2
cups shredded red cabbage 1/2
cup low sodium beef broth 1 lime (
juiced and zest) mint (roughly chopped to garnish) cilantro (roughly chopped to garnish) Kosher salt and freshly ground black pepper (to taste)
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4
cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3
cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2
cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2
cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large
carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2
cups cheddar cheese (grated, to serve) 1
cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2
cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4
cup lime
juice (2 - 3 limes) 1/4
cup cilantro leaves, chopped 1/4
cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2
cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
Ingredients Oil 8 skin - on, bone - in chicken thighs Salt 1 large onion chopped 4 cloves garlic, minced 3 small
carrots, finely diced 2 stalks celery, finely diced 1 red pepper, diced 1 green pepper, diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2
cups long - grain white rice 1/2 bunch kale, stem removed, leaves cut into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1
cup frozen peas, left to defrost on the counter while you make the rest of the meal 2 tablespoons chopped cilantro
Juice of half a lemon, plus lemon wedges for garnish
Vegan Lentil Curry Bowl with Cilantro Sauce Yields 6 servings \ Prep time 60 minutes \ Cooked time 30 minutes Ingredients For the Cilantro Sauce 1/2
cup fresh cilantro 3/4
cup roasted cashews 1/3
cup water 1/4 teaspoon salt
Juice of two limes 1 - 2 teaspoons honey or agave nectar For the Roasted
Carrots: 8 carrots, pe
Carrots: 8
carrots, pe
carrots, peeled...
12 to 16 ounces penne pasta 1 1/2
cups small broccoli florets 1 small
carrot, thinly sliced 1 small zucchini or yellow squash, cut into 1 / 4 - inch cubes 1/2
cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1
cup hot vegetable broth or water (more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions, chopped 2 tablespoons lemon
juice 1/2 teaspoon salt Ground black pepper Plain unsweetened almond milk (if needed) 1
cup grape tomatoes, halved lengthwise 1/3
cup chopped fresh basil leaves or parsley Whole fresh basil leaves (for garnish)
ingredients SPICY ORANGE GLAZED CHICKEN THIGHS: 1
cup orange
juice (freshly squeezed) zest of 1 orange 2 tablespoons honey 2 teaspoons hot sauce 2 teaspoons thyme (leaves only, finely chopped) 8 chicken thighs (bone in, skin - on) 1/4
cup parsley (finely chopped, to garnish) 1/2
cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste) SHAVED
CARROT SALAD: 1 orange 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1/2
cup olive oil 6
cups mixed greens 4 large
carrots (peeled, shaved into long strips) 1
cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to taste)
1 1/2
cups carrot pulp from
juicing or 1 1/2
cups finely grated
carrot, squeezed firmly between paper towels to remove excess moisture
1.5 pounds lamb stew meat, cut into 2 - inch chunks 3 cloves garlic, peeled and mashed 1/4
cup extra virgin olive oil 2 teaspoons ground cumin 1 1/2 teaspoons freshly grated ginger 1/2 teaspoon sea salt 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon cinnamon 1/8 teaspoon black pepper 2 teaspoons lemon
juice 1
cup stock (beef or lamb) 2 small / medium potatoes, cut into bite - size pieces (substitute with
carrots for GAPS) Grated rind of 1 lemon 8 - 10 black or kalmata olives, pitted and sliced 1/2
cup pitted prunes or dried apricots, chopped Chopped cilantro for garnish (optional)
7/8
cup oil + 1/2 tsp sea salt (strange, I know but it is our «butter») 3 tbsp ground chia 9 tbsp water 1
cup unsweetened pineapple
juice from concentrate (we can have pineapples on our diet — hollaaaa) 2 & 1/2
cup buckwheat (I use light as it has less of an aftertaste) 2 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1 tsp nutmeg 1/4 tsp salt 3
cups shredded
carrots optional: stevia (I put about 1/2 tsp of the clear extract, you could put more as mine wasn't very sweet)
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon + 1 teaspoon smooth peanut butter or almond butter for paleo 1 teaspoon soy sauce, or tamari for gluten free, or coconut aminos for paleo 1 teaspoon sesame seed oil 1 teaspoon honey or agave nectar zest and
juice of 1 lime pinch of salt and pepper 1 teaspoon of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large
carrots, cut into noodles * 1 large handful of cilantro, chopped 1 small handful of mint, chopped 1 avocado cut into 1 ″ cubes 3/4
cup edamame beans 1/2
cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
Armenian Stew with Pilaf Stew: 2 tsp canola oil 1
cup chopped onion 3 garlic cloves, minced 1 tsp dried mint 1 tsp dried basil 1 bay leaf 1/2 tsp salt 2 medium
carrots, peeled and cut into 1 ″ chunks 1 small zucchini, cut into 1 ″ pieces 1
cup chopped fresh tomatoes 1/2
cup tomato
juice 1 15 - oz can drained fava beans 1 large bunch swiss chard, torn into bite - sized pieces 1 tbsp fresh lemon
juice
2 1/2
cups hot water 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1
cups agave nectar 3/4
cup vegan butter like Earth Balance 1 1/2
cups sugar (evaporated cane
juice)-- use 1/2
cup less sugar if you don't want it very sweet 2 teaspoons vanilla extract 1 tablespoon vinegar 2
cups rice flour 1/2
cup sorghum flour 1 1/2
cups tapioca flour 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons xanthan gum 1 teaspoon cinnamon 1 teaspoon mace 1/2
cup ground almonds (if allergic to tree nuts, or use sunflower or pumpkin seeds) 1
cup finely grated
carrots
1
cup pitted dates, soaked in warm water for 15 minutes and drained (water reserved) 1 pound
carrots, peeled if desired, shredded 1 large or 2 small red apples, peeled if desired, cored, and chopped (I had 250g prepped Fuji apples) 1/4
cup date soaking liquid 1 tbsp lemon
juice 1 tsp vanilla extract 1 tsp ground cinnamon (consider also adding nutmeg and ground ginger) 1/4 teaspoon sea salt 3/4
cup coconut flour Stevia to taste (optional, did not use)
1 small cucumber, cut into 1/4 ″ squares (peel first if not organic) 1 block of baked tofu, cut into 1/4 ″ squares 2
carrots, grated (peel first if not organic 1 oz sunflower seeds 1
cup garbanzo beans 1 small avocado cut into small squares 2 Tablespoons sesame butter (tahini)
Juice from one lemon 1 Tablespoon walnuts 1 1/2 teaspoons nutritional yeast water
1/2
cup (100 %) apple
juice or almond milk (I use almond milk) 1/2 -1 small
carrot, roughly cut 1/2 -1 small apple 1/2 frozen banana 1 tablespoon protein powder ice cubes, as needed
1/2
cup rinsed quinoa 1 medium
carrot, cut in large chunks 6 scallions, thinly sliced 15 ounces great northern beans, drained and rinsed 1/4
cup plain dried breadcrumbs 1 large egg, lightly beaten 1 tablespoon ground cumin Coarse salt Ground pepper 2 tablespoons olive oil 1/2
cup plain nonfat Greek yogurt 1 tablespoon fresh lemon
juice 4 pitas (each 6 inches) 1/2 English cucumber, thinly sliced diagonally
Serves 6 - 8 Recipe by Barefoot Contessa / Heavily Adapted by Winner Dinners / Inspired by Cravings Bistro 3 pounds Roma / plum tomatoes, cut in half lengthwise 1/2 pound
carrots, peeled and cut into 1 - inch pieces 1/4
cup plus 2 tablespoons olive oil 1 tablespoon sea salt 1-1/2 teaspoons black pepper 2
cups onions, chopped 6 garlic cloves, chopped 2 tablespoons butter 1/4 teaspoon crushed red pepper flakes 1 (28 - ounce can) plum tomatoes, with their
juice 2 ounces fresh basil, chopped 1-1/2 teaspoons dried crushed rosemary 1/2 teaspoon dried thyme 1 (32 - ounce container) chicken stock 2/3
cup brown sugar, packed