Then when
sweet carrot juice is paired with a touch tart lime and bright orange juice, I swoon.
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.
Ingredients: Apples,
carrots, pears, water, pineapple, celery, grapes, fresh lemon
juice, spinach, Brussels sprouts, oranges, limes, kiwi, kale,
sweet potato, cilantro, honey, aloe vera, ginger root, fresh mint, fresh basil, raw pumpkin, raw sunflower seeds, raw pecans, raw walnuts, raw almonds, fresh rosemary, raw hemp seeds, raw chia seeds, raw flax seeds, raw sesame seeds, ground cinnamon, cayenne pepper, natural herb blend
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.
It's made with oranges, cucumbers,
carrots, celery, and ginger root, and has a flavor that's a bit
sweet, very refreshing, and easy on the palate if you're not used to green
juices yet.
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
The
carrot juice imparts a subtle
sweet, earthy flavor, and gives the bread the prettiest orange color.
Coated in orange
juice and spices — in addition to the usual oil — this
sweet potato,
carrot, and onion mix pops with flavor.
This time I glazed
sweet carrots with orange
juice and sugar and got a brilliant result!
Spices (
sweet chili pepper, chipotle chili pepper, cayenne pepper, oregano, thyme, cumin, parsley, savory, marjoram, bay, basil, rosemary, mustard, coriander), garlic, onion,
carrot, sugar, citric acid, orange peel, modified food starch, rice concentrate, lime
juice solids, natural chipotle pepper flavor, natural smoke flavor
A
sweet and garlicky sauce gets paired with a surprisingly good - for - you dough (it's full of superfood spices such as ginger, turmeric, and cinnamon) and a delicious, wholesome filling of onions,
sweet potatoes, curry paste,
carrots, garlic, coconut milk, and lime
juice.
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
Autumn Filling coconut oil or olive oil for frying 1 small red onion, finely chopped 2 fresh sprigs of rosemary 1 leek, thinly sliced (use the green leaves as well) 500 g fresh baby
carrots, divided lengthwise 1 small
sweet potato, thinly sliced 1 small romanesco, cut into smaller pieces 6 brown mushrooms, sliced 3 small kale leaves, stems removed and chopped 1/2 lemon,
juice
This
sweet and spice - infused warm apple
juice mixed with freshly squeezed
carrot juice would definitely have been on our menu.
If you want this tonic to be a bit
sweeter, consider substituting an apple or orange for the
carrot and know that you can mix turmeric and black pepper with any fresh
juice of your choice to get the anti-inflammatory benefits!
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
The
juice of
sweet carrots, tart lemons and spicy ginger will be sure to brighten your day... and your health!
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)
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
In a second bowl, add shredded apple,
sweet potato,
carrot, cherries, walnuts, maple syrup, apple
juice and flax mixture.
1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large
sweet potatoes, peeled and cut into 3 / 4 - inch dice 4
carrots, peels and sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large red bell pepper, seeded and cut into 1 - inch long slices 2 serrano peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons marjoram 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with
juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
If you really don't like the
juice then you can back up and start with a
sweeter mix like
carrot, apple and ginger and / or lemon.
Carrots and tomato are blended to create savory base, and a hint of tangerine
juice adds a
sweet tangy flavor.
Combine the
carrots,
sweet potatoes, garlic, fresh ginger, lime
juice, and Cashewmilk in a high - speed blender and give it a whirl.
I would rather throw in a whole
carrot than only use its
juice, but one is way more
sweet than the other... and way more juicy.
Ingredients: * 1 pound beef stew meat * 2 medium potatoes, peeled and cubed * 1 can (14-1/2 ounces) beef broth (I used low - sodium) * 1 can (11-1/2 ounces) V8
juice (I used low - sodium) * 2 celery ribs, chopped * 2 medium
carrots, chopped * 1 medium
sweet onion, chopped * 3 bay leaves * 1/2 teaspoon salt * 1/2 teaspoon dried thyme * 1/2 teaspoon chili powder * 1/4 teaspoon pepper * 2 tablespoons cornstarch * 1 tablespoon cold water * 1/2 cup frozen corn * 1/2 cup frozen peas Directions: * In a 3 - qt.
DRINKS: apple
carrot lime
juice apple pie smoothie banana spice smoothie banana strawberry vegan milkshake berry banana smoothie berry watermelon smoothie blueberry banana smoothie blueberry coconut water frosty blueberry hemp smoothie chocolate berry protein smoothie chocolate cranberry smoothie chocolate milkshake cilantro ginger green smoothie citrus frosty citrus green smoothie coco - berry smoothie coconut hot chocolate cranberry and banana smoothie energy elixir fresh orange
juice smoothie fruity lemonade glorious pink
juice grapefruit pink smoothie green berry smoothie green lemon and pineapple smoothie green love green tea mango smoothie healthy vegan breakfast smoothie hot chocolate immunity builder smoothie
juice for glowing skin kale berry smoothie kombucha tea mango green smoothie mocha coconut frappuccino mocha madness recovery shake peanut butter, banana green smoothie perfect peach smoothie pineapple peppermint
juice pink dream
juice pink lady
juice pomegranate green smoothie purpose smoothies raw vegan chocolate shake skin cleanser spinach apple
juice strawberry banana green smoothie strawberry, blueberry smoothie strawberry lemonade frosty strawberry shortcake smoothie
sweet pomegranate smoothie
sweet potato hot cocoa tasty fruit smoothie tropical smoothie tropical smoothie peanut paradise vegan almond butter banana shake vegan cashew ripple strawberry shake vegan chamomile banana shake vegan chocolate raspberry smoothie vegan chocolate s» mores shake vegan chocolate, strawberry, banana shake vegan double chocolate chip shake vegan peaches and cream smoothie vegan peachy hemp protein smoothie vegan red, white and blue smoothie vegan secret ingredient matcha shake vegan secret ingredient vanilla shake vegan wild blueberry shake virgin peachy lychee daiquiri watermelon frosty whipped strawberry lemonade
1 large onion, chopped 1 tablespoon olive oil 1 large
carrot, chopped 1/3 inch fresh ginger, grated 1/2 teaspoon salt 1/4 teaspoon cayenne pepper, or to taste 1 large
sweet potato, chopped 1-1/2 cups vegetable stock 1/3 cup peanut butter 1 cup tomato
juice 1/3 cup roasted peanuts
almond milk,
carrot, chickpea, curry powder, garlic, ginger, hummus, lemon, lemon
juice, lime, lime
juice, milk, soup,
sweet potato, tahini, toasted sesame oil, vegan, vegetarian
1 onion, peeled & chopped 2 cloves of garlic, minced thumb sized ginger, chopped finely salt & pepper 1
carrot, peeled & chopped 1 cup of squash, peeled & cubed 1 parsnip, peeled & chopped 10 apricots, chopped 1 medium sized
sweet potato, peeled & chopped 1 teaspoon of cumin & cinnamon 1/2 teaspoon of turmeric & paprika 1 tin of tomatoes & 1 tin of water
juice and zest of 1/2 an Orange generous pouring of peas 1 tin of chickpeas, drained small handful of coriander, chopped
1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large
sweet potatoes, peeled and cut into 3 / 4 - inch dice 4
carrots, peels and sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large red bell pepper, seeded and cut into 1 - inch long slices 2 serrano peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons
sweet marjoram or oregano 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with
juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
If you want something more
sweet for your
carrot juice pulp, I highly recommend these raw
carrot cupcakes.
Wild Rice Salad with Broccoli Recipe 2 cups cooked wild rice 2 cups broccoli florets, blanched and cooled 2 cups sugar snap peas, blanched and cooled 1/2 cup coarsely shredded
carrot 2 tablespoons extra virgin olive oil 2 tablespoons orange
juice 1 tablespoon sherry vinegar 1 tablespoon tamari or soy sauce 1 teaspoon pure maple syrup 1/4 cup dried
sweet cherries, halved 1/2 cup coarsely chopped toasted pecans Fine sea salt and freshly ground black pepper
Raw potato starch brings the resistant starch here while
sweet potatoes,
carrot juice, and ginger amp up the health benefits (and taste) even more.
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
This dish speaks of both winter and spring, when the earthiness of roasted
carrots, parsnips and
sweet potatoes is combined with the bright notes of lime
juice, ginger, turmeric, cardamom and coconut milk.
2 tablespoons extra-virgin olive oil, divided 1 pound ground beef 1 medium onion, finely diced 1 small
carrot, finely diced 1/2 celery stalk, finely diced 1/2
sweet red pepper, finely diced 2 large garlic cloves, minced 1/2 cup heavy - bodied red wine 1 (28 - ounce) can Italian plum tomatoes with
juice 1/4 cup tomato paste 1 bay leaf 2 teaspoons dried thyme or 1 tablespoon fresh 1 teaspoon dried oregano or 2 teaspoons fresh 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 to 2 teaspoons sugar, to taste
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
Just like
carrots,
sweet potatoes can be
juiced too and they bring a soft flavor, a super nice «thickness», and some veggie power to the
juice.
There are several
sweeter vegetables such as beetroots and
carrots that help to sweeten the
juice and make it delicious!
The sticky mix of Medjool dates, rolled oats and
carrots kicked up with hemp or chia seeds, warming spices, and a squeeze of fresh lemon
juice hits all the classic
sweet and spicy notes.
for the tajine 1 large onion (230 g), chopped 2 big
carrots (220 g), chopped 1
sweet potato (260 g), chopped 1/2 cup chopped pitted prunes (78 g) 1/2 cup chopped dried apricots (77 g) 2 cups vegetable stock (480 ml) 1 (15 oz) can diced roasted tomatoes 1/2 lemon,
juiced chopped parsley and / or cilantro
Thnx - in return; peperoni chicken: in slow cooker, mix 1 lg can crushed tomato, 1 lg can tomato paste, 1 cup Philly style
sweet peppers w /
juice, 1 cup
carrots, 1 cup peperoni, 1 med onion (sliced), 3 - 5 pieces of bone - in frozen chicken mix all ingredients, cover chicken, cook 4 - 5 hours on low, serve w / rice
1 lbs of hot or
sweet Italian sausage and option is also to use meatballs 1 medium onion diced 2 celery stalks chopped 2
carrots chopped 4 slices of pancetta chopped 2 cloves of garlic 1 2/3 cup (1 can / 16 oz) cooked Great Northern beans 1 2/3 cup (1 can / 16 oz) black beans 1 2/3 cups (1 can / 16 oz) of diced tomatoes and their
juices 4 cups of chicken stock 1 tsp dried basil 1 tsp of paprika 2 tbsp of olive oil / coconut oil Salt and Pepper to taste
Baby foods that contain
sweet potatoes,
carrots, or apple and grape
juices tend to have the highest levels of lead.
WEEKDAY Breakfast: 3/4 cup fruit free muesli with 1/4 cup low fat Greek yoghurt, 4 strawberries and 125 ml skim milk Morning tea: Banana and regular skim latte Lunch: Beef salad with roasted beetroot,
sweet potato, capsicum, beans, baby spinach and avocado, plus
carrot, celery, apple, ginger and kale
juice Afternoon tea: Mixed nuts with a piece of fruit Dinner: Grilled salmon with 3/4 cup of dill risotto served with steamed broccoli,
carrot and green bean, plus 1 large square of dark chocolate
Ingredients 3.2 kg frozen turkey 4 large potatoes peeled and halved 3
sweet corn cobs cut into thirds 4 celery sticks 6 whole
carrots peeled 1 large onion sliced 100g green and yellow beans 2 tbsp olive oil
Juice of 1 lemon Salt and pepper Your favourite seasoning (e.g. Cajun or Chinese five spice)
If the taste of the
juice isn't
sweet enough to your palette initially, try
juicing some stevia or things like cucumber, beetroot and
carrot, which can make the
juices easier to drink for a newbie.
WHAT I ATE: Breakfast: 1/3 cup muesli, two tbsp yoghurt, 1/3 cup warmed berries and 1/2 tbsp chia seeds Morning snack: Two corn thins with avocado and cracked pepper and apple Lunch: Two hard - boiled eggs and a large salad with baby spinach, lettuce,
carrot and beetroot, dressed with olive oil and lemon
juice Afternoon snack: A protein ball or bar Dinner: Skinless chicken breast served on
sweet potato and butternut pumpkin mash, topped with steamed bok choy and green beans.