3,790 8 juice recipes

Easy chickpea salad with scallions, cilantro, lemon juice and a hit of cayenne. Bright, no-cook vegetarian side dish high in fiber and protein.

Cold tuna rice salad with green peas, celery, and scallions in a light lemon and hot sauce dressing. A no-cook, mayo-free lunch that chills in 30 minutes.

Quick caramel apple pie with quartered caramel candies, caramel ice cream topping, diced unpeeled apples, and a pecan topping. Uses a store-bought crust for easy assembly.

Upside-down apple pie with a caramelized pecan or walnut topping, cinnamon-spiced apple filling, and a single fluted pastry crust. Flip it onto a plate for a stunning presentation.

A fresh, no-cook salsa made with red and green bell peppers, plum tomatoes, scallions, lime juice, and olive oil. Chunky, bright, and ready in 15 minutes.

Grilled fish sandwiches on focaccia with a honey Dijon spread, lemon pepper seasoning, and roasted red pepper. A light, smoky summer sandwich ready in 20 minutes.

Braised beef chuck pot roast in tomato juice and horseradish sauce with a splash of dry sherry. Slow-simmered until fork-tender with a tangy, savory gravy.

Shredded carrots and chopped apricots baked into a lightly sweet quick bread that's perfect for breakfast or afternoon snacks with tea.

Garbanzo bean salsa blended smooth with fresh cilantro, yogurt, green onions, and lime juice. A creamy, protein-rich dip that works as a hummus alternative in 15 minutes.

A soft whole-wheat bread machine loaf made tender with buttermilk and heavy cream, lightly sweetened with honey and apple juice concentrate. Just load and let it bake.

Whole wheat oatmeal sunflower bread for the bread machine, sweetened with honey and apple juice concentrate. Nutty, hearty, and hands-off baking at its best.

Fresh fruit tart with kiwi, strawberries, and bananas on a whole wheat crust with orange juice glaze. A lighter dessert with no cream filling and a rustic free-form pastry base.

Som tam, the iconic Thai green papaya salad pounded in a mortar with chilies, garlic, lime, peanuts, and long beans. A bright, fiery, crunchy salad scooped up with cabbage leaves.

Hearty vegetarian chili with dried kidney beans, bulgur wheat soaked in tomato juice, carrots, celery, and a double chile spice blend. Thick, meaty, and vegan.

A wholesome baked vegetable pâté built on ground sunflower seeds, whole wheat flour, and grated carrots and potato. Earthy, nutty, and spreadable, this vegan appetizer serves a crowd of 20 and pairs with crackers or crusty bread.

Southwestern quinoa salad with black beans, corn, tomato, red onion, and toasted cumin in a lemon-cilantro dressing. Vegan, high-protein, and served cold as a side or light meal.