3,300 juice recipes

Warm barley salad with zucchini, fresh tomatoes, cilantro, and lime juice. A light, high-fiber grain salad that's vegan and ready in 30 minutes.

Mediterranean-style minted potato salad with olive oil, lemon juice, scallions, and parsley. No mayo, served chilled with warm pita bread on the side.

Vegan tofu manicotti stuffed with mashed tofu, spinach, garlic, and lemon juice. Baked in spaghetti sauce for a dairy-free twist on classic stuffed pasta.

Macadamia mandelbrot with orange juice, orange zest, and almond extract, twice-baked into crisp, crunchy cookies. A tropical twist on the classic Jewish biscotti.

Tropical pineapple cookies sweetened naturally with banana and pineapple juice concentrate, no refined sugar added. Coconut and orange zest deliver island flavor in every bite.

Vegetarian almond-tahini burgers with ground almonds, soy sauce, diced carrots, onion, and lemon juice. A simple six-ingredient plant-based patty with rich, nutty flavor.

No-egg fruit cake loaded with candied cherries, pineapple, dates, toasted coconut, and nuts, bound with sweetened condensed milk and glazed with orange juice and honey.

Ful medames is a traditional Egyptian stewed fava bean dish simmered with red lentils, cumin, lemon juice, and olive oil. Hearty, vegan, and high in protein.

Chinese hot orange soup made with fresh-squeezed orange juice, rock sugar, and preserved ginger, lightly thickened with cornstarch. Served warm with citrus slices and cream wafers.

Grilled lime chicken marinated overnight in white wine, fresh lime juice, lime zest, and parsley. A low-calorie, bright-flavored grilled chicken breast with just six ingredients.

Vegan tofu manicotti stuffed with mashed tofu, spinach, garlic, and lemon juice, baked in spaghetti sauce. A dairy-free, plant-based take on classic stuffed pasta shells.

Rice almondine with brown minute rice, green beans, toasted almonds, and dill cooked in chicken broth with lemon juice. A quick 15-minute side dish with nutty crunch.

Mixed red greens and pear salad with a toasted hazelnut vinaigrette made with lemon juice and lemon zest. A light, elegant fall salad with radicchio, endive, and butter lettuce.

Stoba is a traditional Caribbean lamb stew simmered with habaneros, tomatoes, lime juice, cumin, allspice, olives, and capers. Fall-apart tender meat with bold island heat and tangy brightness.

Orange-glazed sweet potatoes baked with fresh orange juice, brown sugar, cinnamon, nutmeg, and a touch of wheat germ. A naturally sweet holiday side dish with citrus brightness.

Tomato kachumber with fresh mint, ginger, lime juice, and popped black mustard seeds. A tangy Indian tomato salad that adds bright, cool contrast to any curry or dal.