2,814 8 juice recipes

Savory green beans with mushrooms, basil, and lemon juice cooked entirely in the microwave. A quick, no-fuss vegetable side dish ready in under 20 minutes.

Simple orange glaze made with powdered sugar, fresh orange juice, and orange zest. Tinted with food coloring for a bright finish on cakes, cookies, and pastries.

Microwave sweet potatoes glazed with orange juice, honey, and orange zest, topped with crunchy peanuts. A single-serving vegan side dish ready in under 10 minutes.

Baked bananas in a Caribbean-style rum caramel sauce with fresh orange juice, cinnamon, nutmeg, and vanilla. A simple, warm dessert inspired by Grenada.

Fresh fruit dip made from a cooked citrus custard folded into whipped cream. Orange and lemon zest give it a bright, tangy flavor that pairs with any fresh fruit.

Vegan stuffed mushrooms filled with a fresh tomato, garlic, scallion, and chive salsa dressed with olive oil and lemon juice. Light, bright, and no cheese needed.

Vegan raspberry banana mousse made with silken tofu, frozen fruit, and maple syrup. Dairy-free, egg-free, and blended to a creamy frozen dessert texture with no churning needed.

Kiwifruit sorbet made without an ice cream machine using a freeze-beat-refreeze method. A bright green, tangy frozen dessert with lemon juice and corn syrup for smooth scooping.

Slice-and-bake lemon crisp cookies with fresh lemon zest and juice. A buttery, thin refrigerator cookie with a golden snap and bright citrus flavor.

Middle Eastern semolina cake soaked in citrus syrup and topped with toasted almonds. This yogurt-based dessert bakes up golden with a tender, moist crumb that pairs beautifully with tea.

Cheesecake cookie bars with a buttery brown sugar shortbread crust, tangy cream cheese filling, and a crumbly streusel topping. Cut into squares for easy serving.

Warm cannellini beans with olive oil, lemon, and garlic spooned over pasta and topped with chunky canned tuna and scallions. A 20-minute Italian pantry dinner.

Grilled Chilean sea bass topped with a crunchy pumpkin seed salsa of tomatillos, corn, roasted poblano, and lime. A fresh, vibrant topping that works baked, broiled, or grilled.

Pineapple coleslaw with shredded cabbage, sweet apple, carrot and pineapple tidbits in a creamy sour cream and mayo dressing. Sweet-tangy summer side that pairs with BBQ, fish tacos or pulled pork.

Brunswick Stew with Chicken and Beef: a tangy Southern stew with shredded chicken, ground beef, tomato juice, onion, and a vinegar kick. Slow-simmered until thick and rich.

Thin apple crepes filled with caramelized Granny Smith apples and topped with cinnamon maple yogurt. A low-fat brunch that tastes indulgent without the guilt.