8,391 8 juice recipes

Fruity tofu smoothie blended with white grape juice, silken tofu, and fresh strawberries. A creamy vegan protein boost ready in 10 minutes. Swap in banana, mango, or peach.

Malaysian squid satay: tender squid skewers marinated in a freshly toasted cumin, coriander and chile spice paste with fish sauce, lime and brown sugar, grilled fast over a hot fire and served with a peanut-chili dipping sauce.

Chicken apple salad with diced unpeeled apples, celery, raisins, and lemon-mayo dressing served in crisp lettuce cups. A light, crunchy no-cook chicken salad ready in 5 minutes.

Pan-fried cod marinated in fresh lime juice, then crisped in garlic-infused butter and finished with cilantro. A bright, low-fat fish dinner with Latin American flair.

Sugar-free fresh strawberry spread made with ripe berries, lemon juice, and unflavored gelatin. Low-calorie, no pectin needed, and ready in 15 minutes. Tastes like real fruit, not jam.

Orange breakfast shake blended with fresh OJ, skim milk, vanilla, and a touch of sugar. Light, creamy, and ready in minutes for busy mornings.

Five-alarm salsa made with tomato purée, green chilies, onion, garlic, and lime, then water-bath canned for shelf-stable pantry heat. Five ingredients, two pints, serious kick.

Blueberry yogurt shake blended with ripe banana and fresh-squeezed orange juice. Thick, creamy, naturally sweet, and ready in 5 minutes with no added sugar.

Creamy peanut sauce for pasta made with peanut butter, tahini, soy sauce, rice vinegar, and orange juice. Blends up in one minute flat for a rich, tangy vegetarian noodle dish.

Thai kanom jin nam prik curry noodles built on a fragrant coconut-moong bean sauce with red curry paste, tamarind, and crispy fried shallots and garlic. Rich, tangy, and earthy, served over soft rice noodles with long beans and sprouts.

Old-fashioned raspberry pie with a double crust, thickened with instant tapioca and brightened by almond extract and lemon juice. A bakery-style summer pie that slices clean.

Tender shredded beef tacos topped with a bright cilantro cream sauce and salty cotija cheese. Slow-simmered beef with oregano and cloves for bold, authentic Mexican flavor.

Crab butter dip with cream cheese, mayo, lemon, Worcestershire, and real crab meat, chilled and topped with cocktail sauce. A rich, no-cook party appetizer for crackers.

Gelato di pesche: Italian peach gelato made with fresh peach puree, simple syrup, lemon juice, and softly whipped cream. Pure summer-fruit Italian frozen dessert.

Chicken thighs marinate in a pureed sauce of tomatoes, garam masala, ginger, garlic, and chili, then roast until tender and caramelized. Indian-spiced comfort with a citrusy kick.

Chunky guacamole salad with ripe avocados, garlic, tomato, green chili peppers, and lemon juice. Served on lettuce leaves with tortilla chips as a fresh Mexican-style appetizer or side.