We're especially into
using carrot juice to make carrots taste, well, more carrot - y.
For the orange colour in this recipe,
I used carrot juice, concentrated down with some arrowroot powder for a vibrant but not too runny colouring, it worked wonderfully!
If you don't want to
use carrot juice, simply replace it with almond milk (or your favorite non-dairy milk).
People have
used carrot juice for years to improve digestion, heal the gut, and many people also use it who have cancer, diabetes, or autoimmune diseases.
I will
use carrot juice instead of water, just for curiosity!
People have
used carrot juice for years to improve digestion, heal the gut, and many people also use it who have cancer, diabetes, or autoimmune diseases.
gerson therapy
uses carrot juice for cancer patients who cant eat or arent hungry.
Not exact matches
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.
i often make a
carrot apple ginger
juice with the juicer, i think i will
use the remaining pulp next time for this (instead of making oatmeal with it, or stuffing my face because i don't want to throw it away with my beetroot pulp i made amazing falafels the other day!
1 / 2T Oil 1 Medium onion, diced 1 Large clove of garlic, minced 1» pc ginger, minced 1 / 2T Cinnamon 1t Cumin 1t Ground coriander 1 - 2t Harissa (optional if you like a bit of heat - or try 1 / 2t Chili Flakes) 1 / 2t Salt 1 / 3C Red lentils 1 1/2 C Vegetable broth 1 x 400g / 14oz Can of chopped tomatoes 1 1/2 C Cubed squash (I prefer large chunks) 1 Large
carrot, chopped into large chunks 2 Medium courgettes, chopped into large chunks 1 / 2C Dried fruit (I
used a mixture of unsulphured dried apricots and dried figs) 1T Lemon
juice Chopped fresh parsley to serve
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
Also, if you are
using a
juice (for example
carrot juice for orange) then don't add water, just add the
carrot juice or else it will be too watery.
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.
Only the root is ever
used, as an part of the aromatic mirepoix in almost any soup and sometimes raw as a salad, with mayo, or even without, just dressed with some lemon
juice; grated apple is also added, or
carrot for a mixed salad.
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.
Add the
carrot juice and
using a rubber spatula mix until a shaggy ball forms.
2 - 3C Grated
Carrots 1 - 2C Grated Beetroot (I
used a food processor to save time, although I think done by hand the shreds are a little nicer) 1 / 2C Golden Raisins or Currants 1 / 4t Sweet Paprika 1 / 4t Ground Cumin 1 / 4t Ground Cinnamon Dash Cayenne Salt + Pepper 2 1/2 T Lemon
Juice 2t Agave syrup Fresh mint to garnish
1 pound
carrots, scrubbed or peeled and cut into two - inch segments (angled if you're feeling fancy) 3 tablespoons olive oil, divided 1/4 teaspoon ground cumin Coarse salt and freshly ground black pepper 1/2 an avocado, pitted and sliced (we had a mega - «cado and only
used 1/4 of it)
Juice of half a lemon
It involves tossing an orange in to roast with the
carrots and then
using the roasted orange
juice in the dressing — it's fantastic!
Is there anything I could
use in place of
carrot juice?
if I'd only thought to look for sugar free frosting before I tried my version, but I did have huge success
using reduced
carrot juice for a beautiful, golden orange colour to the icing (a nice touch for a squash cupcake for Halloween).
We just got a juicer and have been making
carrot juice and I am going to try it
using the
carrot pulp so hopefully we will have some
use for it in the future.
You can either
use a blender (+ a little water) and then strain it afterward or you can buy apple
juice and
carrot juice in the health store.
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
Toss beets,
carrots,
carrot tops (if
using), chives, olive oil, and remaining 1 tablespoon lemon
juice in a small bowl.
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.
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.
After
juicing a whole bag of
carrots last week I wanted to find a
use for the left over pulp.
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
* You can increase the life of this
carrot cake in the freezer by
using leftover
carrot pulp from
juicing.
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 head cabbage, thinly chopped or
use a food processor 1 - 2
carrots, grated 2 Tbsp apple cider vinegar or lemon
juice 2 tsp paprika, divided 1...
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)
1/2 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
The addition of apple
juice was a last - minute, seat - of - my - pants decision when I realized I'd
used most of my
carrots by making up a huge batch of this
carrot, ginger, and lime
juice.
For this
juice I
used 3 small Fuji Apples plus 3 FAT
carrots, put them through the juicer then over ice and voilá!
You can
use shop - bought natural orange food colouring but if you would rather make your own... take 1 tbsp of the
carrot juice and mix it in a cup or small bowl with the arrowroot powder until smooth.
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.
Carrots White beans (or chickpeas) Garlic — trust me and
use Dorot cubes Ginger — again you'll want to
use Dorot Dried apricots Fresh lemon
juice Tahini Sriracha sauce Salt & pepper
The stock is made
using a variety of organic vegetables as well as
carrot and onion
juice concentrate and tomato paste which gives it a reddish tinge.
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.
1 c. quinoa (I mixed red and white together) 3/4 c. coconut milk, whisked smooth * 1/2 c. water 1 T. ground turmeric 1/4 c. tamari soy sauce (or regular if it's what you have) 3 T. fresh squeezed lime
juice 1 T. fresh ginger, mashed 1 t. chili garlic sauce 1 can Albacore tuna 2 medium
carrots, scrubbed Half an English Cucumber 1 sheet fresh Nori, snipped in to pieces (I
used Nori powder as I have a small bag of it)
2 cups small white beans (dry) 2
carrots 1 large onion 2 teaspoons garlic powder 1 teaspoon onion powder 1 teaspoon turmeric 1/4 teaspoon blackpepper salt to taste (I don't
use any) 1/4 cup fresh dill, chopped
juice...
Heat Level: Medium Ingredients: Jalapeño Peppers, Organic
Carrots, Organic Distilled Vinegar, Onions, Garlic, Organic Cane Sugar, Salt, Lime
Juice Concentrate 9.8 oz or 19.6 oz (
use drop down menu to select...
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.
I
use passion fruit pulp (looks like orange
juice concentrate) in my pineapple upside cake topping,
use the pulp to make passion fruit bar cookies (just like lemon bars), or flavor my cream cheese frosting for my
carrot cake with passion fruit pulp.
Springtime Glow — Beet, Orange, and Carrot
Juice — This juice uses some gorgeous beets, carrots, and oranges to not only get that pretty color, but also make you feel g
Juice — This
juice uses some gorgeous beets, carrots, and oranges to not only get that pretty color, but also make you feel g
juice uses some gorgeous beets,
carrots, and oranges to not only get that pretty color, but also make you feel great!