Sentences with phrase «from carrot juice»

To get the most nutritional value from your carrot juice, make it fresh at home, and drink it soon you make it.

Your brain also benefits from carrot juice.

I think I could really benefit from the carrot juice especially... when I finally get one I'll have to message you for some input on what combos would be best for me!

I was amazed to learn she made the sauce from carrot juice.

One Bowl Gluten - Free, Oil - Free Flax Meal Pizza Crust [Vegan] I had leftover carrot mash from carrot juice and was unsure how to use it when I had a brilliant idea, to use it in the pizza dough as an oil replacement.

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.

So I decided to make them again and used the left over pulp I had from making the carrot, ginger and apple juice in the book.

Carrot Ginger Energy Juice This juice is sure to energize you with ginger, orange, and carrot, but it's also a great immune boosting drink because of the vitamin C from the oranges and the illness - fighting properties of giJuice This juice is sure to energize you with ginger, orange, and carrot, but it's also a great immune boosting drink because of the vitamin C from the oranges and the illness - fighting properties of gijuice is sure to energize you with ginger, orange, and carrot, but it's also a great immune boosting drink because of the vitamin C from the oranges and the illness - fighting properties of ginger.

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

This fall my family was gathered around my mother, whom we were caring for in her final days... we took time to celebrate a birthday with a special kind of carrot cake... we used the leftover carrots / apples / celery and who knows what else from the morning's juice (my dad's a bit of a health nut) and turned it into an amazing cake, complemented by walnuts, pineapple and, of course, decadent cream cheese frosting, covered with fresh toasted coconut... it was so moist and delicious... the making of it a wonderful memory and the eating of it sublime.

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.

Italian - Style Tomato Sauce (slightly adapted from Ball Complete Book of Home Preserving) 8 c. tomatoes, peeled and cored then pureed 2/3 c. chopped onion 2/3 c. chopped carrot 2/3 c. chopped celery 6 garlic cloves, minced 4 T. lemon juice 2 t. salt 1 t. black pepper 1 T. Italian seasonings 1/2 t. hot pepper flakes

Add in the next 5 ingredients, from the chopped carrots to the chickpeas, leaving the lemon juice and cilantro for later.

Ingredients: ROAST: Water, vital wheat gluten, organic tofu (filtered water, organic whole soybeans, magnesium chloride, calcium chloride), expeller pressed non-genetically engineered canola oil, natural vegetarian flavors, shoyu soy sauce (water, non-genetically engineered soybeans, wheat, salt, culture), non-genetically engineered corn starch, white bean flour, garbanzo bean flour, lemon juice from concentrate, onion, carrots, celery, salt, calcium lactate from beets.

Having some fragrant fresh dill still on hand from this dish, I added some in with crispy carrot shreds, lime juice, and a touch of honey to top the fish with a hearty amount of zesty slaw.

If you need to add more carrots to the party menu, or detox from a weekend of good eating this Carrot Orange Lime Juice is bursting with fresh flavors.

These are juices from carrot, parsley, and beet.

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

5 large lettuce leaves 4 raw beetroots 2 raw carrots 1/2 cucumber 1/2 red onion 3 avocados 5 cherry tomatoes 1 handful of cilantro (coriander) or flat - leaf parsley 2 tbsp olive oil 2 limes, juice (start with the juice from 1 lime and adjust to your taste) sea salt & black pepper

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

It still makes a great cake when you use grated carrot, but I am only offering you all an insider tip as a raw food caterer who has found that for a truly perfect carrot cake to survive the freezer, it is best to remove the moisture from the carrots, juice them first, or at least try to squeeze out as much of the juice from the grated ones as you can.

* You can increase the life of this carrot cake in the freezer by using leftover carrot pulp from juicing.

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

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)

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

Maybe I keep trying because I keep finding isolated instances and recipes, which temporarily turn me into a carrot superfan, like this carrot - ginger - lime juice, and a carrot and ginger soup recipe from this cookbook.

Take some carrots, kale, cucumbers and beets, and drain some vegetable juice from them.

These are all the ingredients you'll need to make a quick easy batch of homemade chicken noodle soup: olive oil, yellow onion, celery, baby carrots, breast meat from a rotisserie chicken, chicken stock, granulated chicken bouillon, thyme, rosemary, turmeric, bay leaves, egg noodles, salt and pepper to taste, lemon juice, and Italian parsley.

This Ginger, Carrot, Turmeric and Grapefruit Juice uses the sweetness from fresh carrots and grapefruit to create a zesty, healthy treat with a little kick from the fresh ginger and turmeric root.

Remove from the heat and stir in the lime juice, soy sauce, and carrots.

Sliced Chicken, Turkey and Ham from Applegate Lettuce to make roll - ups Peanut butter and Almond butter and Jelly made with fruit juice Glutino Corn Bread with the NoStik Toasti it reusable toaster bags Celery, carrots, clementines, apples Falafel with tahini sauce Crunchy Chicken nuggets Lara Bars Hard boiled eggs Potato Chips Popcorn mix

This juice recipe from Examiner combines ginger with parsley, carrots, spinach, and more for a healthy vitamin boost.

If you have carrots, kale and apples on hand you can use them but if you're making a juice you can simply save the pulp from them and make these from that.

Did you try to make it with the pulp from juicing carrots celery and apples?

This juice gets its bright green color, tons of antioxidants, and refreshing zing from parsley and spinach, but neither ingredient overwhelms the flavors of the pineapple, grapefruit, and carrots.

In a mixing bowl combine juice from 1 lime, 2 teaspoons oil, soy sauce, sesame oil, sugar, carrots, green onion and the remaining 1/3 of the basil.

High quality functional beverage mixes were produced by mixing each of yoghurt and Rayeb (traditional Egyptian natural fermented milk) with carrot juice (from red and yellow carrots).

Swizz Beetz: beet, green apple, carrot, ginger Even though this juice is quite beet - y, it's also got a pleasant level of sweetness and a nice kick from the ginger.

2 Tablespoons Olive Oil 1 Medium Onion, Peeled & Diced 2 Carrots, Trimmed & Diced 2 Celery Stalks, Diced 4 Links Italian Turkey Sausage, Meat Removed From Casings 3 Garlic Cloves, Peeled & Diced 1 (1 Pound) Bag Green or Beige Lentils 2 Cups Chicken Broth 1 Tablespoon Chopped Fresh Thyme 1 Tablespoon Chopped Fresh Oregano 1/3 Cup Chopped Fresh Parsley Salt & Pepper 1 Can Black Beans 1 Can Chickpeas Lemon Wedges Herb Pesto: 1 Cup Fresh Basil 1/3 Cup Fresh Parsley 1/4 Cup Fresh Mint 2 Cloves Garlic, Peeled Salt & Pepper 1 Tablespoon Lemon Juice Extra Virgin Olive Oil

1/2 head of Napa cabbage 2 carrots 2 scallions, finely sliced 1/4 cup cilantro, finely chopped 2 tablespoons sesame seeds 2 teaspoons sesame oil, optional 1 Tablespoon soy sauce, optional, to taste juice from one fresh lime

Our skin depend on antioxidants, and Vitamin C is one of the most efficient antioxidant known, so this juice has lots of it from the oranges and pomegranate, and together with the beta - carotene from carrots, and the anti-inflammatory powers of ginger, make this juice a super great option to make you feel and look fantastic!

Instead of the zucchini, I used pulp leftover from juicing beets, carrots, and cucumber.

Small twist on this - was very nice 750g carrots, peeled and grated 410g can chickpeas, drained and rinsed 1 medium onion, chopped 4 cloves of garlic Garam Masala Tumeric 1 egg olive oil (in fried carrots) 100g breadcrumbs from pain au lait juice from 1 slice of lemon 0.75 tbsp sesame seeds (in mix) Corriander Chilli Pepper Salt

Favorite Veggie Soup 1 tablespoon canola or safflower oil 1 medium onion, chopped 1 medium green or red bell pepper, chopped 2 carrots, chopped 8 ounces white button or cremini mushrooms, sliced 2 cloves garlic, finely chopped 6 cups water 2 large sweet potatoes, peeled and cubed 1 1/2 teaspoons sea salt 2 teaspoons curry powder 1/2 teaspoon mild paprika Dash cayenne pepper 1 can (14.5 ounces) petite diced tomatoes (do not drain) 1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained Juice from half of a fresh lemon 1 to 2 tablespoons soy sauce

Filling (adapted from Raw Food / Real World) 1/2 cup chopped raw cashews 1 tablespoon sesame oil 1/2 teaspoon sea salt 1/4 cup agave syrup 1/2 cup lemon juice 2 tablespoon chopped ginger 1 small chili — seeded and chopped 11/2 tablespoon nama shoyu 1 cup raw almond butter 1/2 head savoy cabbage — shredded 1 handful cilantro 1 handful basil — torn 1 handful mint leaves 1 large carrot — cut into thin strips 1 large mango — cut into strips 1 cucumber — seeded and cut into strips

For example: A carrot cake can benefit from crushed pineapple and / or apple juice, says Change (it's on the cover of her book's).

Falafel (Adapted from Living Raw Food) 2 portobello mushroom caps — cubed 2 medium carrots — peeled and sliced 1/2 small onion — diced 1 garlic clove — sliced 3 tablespoons olive oil 1 teaspoon sea salt 1 cup raw pistachios 3/4 cup raw almonds 3/4 cup sunflower seeds — soaked for at least 30 minutes 1/4 cup chopped parsley or cilantro 3/4 teaspoon ground cumin 1 teaspoon fresh lemon juice freshly ground black pepper 1/2 cup ground flax seeds 1/4 cup sesame seeds

Pink horseradish gets its hue from beet juice added to the mixture; pale - orange horseradish is tinted with carrot juice.

3 tablespoons olive oil 2 large carrots, small dice 1 medium yellow onion, small dice 2 stalks celery, small dice 3 cloves of garlic, minced 1 tablespoon balsamic vinegar 2 tablespoons smoked paprika 1/4 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1 1/4 cups red lentils, rinsed 4 cups vegetable stock sea salt & ground black pepper, to taste 2 tablespoons fresh lemon juice (from 1/2 a large lemon) chopped fresh herbs for serving (see headnotes) In a large pot or deep braiser, heat the olive oil over medium heat.

4 cups of grated carrots (from about 6 carrots) 2 cup of grated fresh beets (from about 2 medium sized peeled beets) 1/4 cup dried cranberries or raisins 1 teaspoon sweet paprika 1/2 teaspoon ground cumin 1/2 teaspoon cinnamon Small pinch of cayenne 4 Tbsp lemon juice 4 tsp date paste