3,790 8 juice recipes

Sea bass simmered in a fragrant homemade curry paste of lemongrass, turmeric, ginger, and cumin with coconut milk. A from-scratch Thai fish curry that's deeply aromatic and satisfying.

Spicy Texas barbecue sauce simmered with beer, jalapeños, brown sugar, and lime juice. Bold, smoky heat that clings to ribs, brisket, and chicken.

Quinoa tabbouleh swaps bulgur for pressure-cooked quinoa, packed with finely minced parsley, celery, carrots, and scallions in a lemon-mustard-mint vinaigrette. Gluten-free, protein-rich, and make-ahead friendly.

Lobster in tomato sauce with saffron rice: Mediterranean-style shelled lobster simmered in tomato, white wine, orange juice, fennel, and saffron, thickened with lobster coral and liver. A rustic European coastal seafood feast.

Lighter chocolate cake with oats, egg whites, skim milk, and fresh orange: 50% less fat but loaded with chocolate chips and bright citrus zest for moist, tender sheet cake.

Layered avocado terrine with Dijon mustard and whipped cream, sliced and served with poached shrimp and a fresh basil tomato cream sauce. A showstopping chilled appetizer for special occasions.

Pasta primavera with zucchini, yellow squash, and bell peppers in a quick tomato-basil sauce over fresh linguine. An Italian vegetable pasta ready in 30 minutes.

South Indian split pea and coconut curry sauce with mustard seeds, cumin, curry leaves, green chiles, and ginger. A creamy, spicy condiment for rice, dosa, or idli.

Black beans cooked from scratch with lemon juice, then sauteed with mushrooms, green chiles, carrots, and cilantro over brown rice. Includes a basic bean recipe to start from dry.

Cocoa meringue cake: two crisp cocoa-free meringue disks sandwiched with a mocha-chocolate filling and served in a pool of bright raspberry sauce. An elegant, low-fat dessert showpiece.

Loaded veggie sandwich on multigrain bread with mashed avocado, roasted red pepper, cucumber, tomato, cheddar, and alfalfa sprouts. No cooking required.

Traditional Japanese tentsuyu dipping sauce for tempura made with dashi stock, mirin and soy sauce. Served warm with grated radish, horseradish and a squeeze of lemon.

Baked vegan pâté with toasted pecans, mushrooms, silken tofu, ginger, jalapeño, and roasted red pepper. Earthy, spicy, and spreadable, served warm or at room temperature.

Quinoa salpicon salad tossed with fresh cucumber, tomato, mint, and parsley in a zesty lime-chile vinaigrette. A bright, protein-rich Latin American side dish served cold.

Grilled turkey rolls stuffed with walnuts, spinach, and thyme, then served with a cool chive-lemon yogurt sauce. A lean grill-night main that holds up hot or cold.

This deep mahogany sauce with snow peas, mushrooms and carrots turns soba noodles, fettuccini or ravioli into a delicious Asian pasta primavera.