4,293 juice recipes

Caribbean pigeon peas and brown rice salad with a lemon-honey-thyme dressing and island spice blend. A colorful, protein-rich cold salad with bold tropical flavors.

Authentic Thai massaman curry paste pounded from scratch with dry-fried spices, dried chilies, lemongrass, galangal, grilled shrimp paste, and tamarind. Deep, complex, and aromatic.

Shaved spring vegetables are crunchy and refreshing, and white bean absorb the flavor from the light and tasty vinaigrette. A well balanced spring or summer salad.

Beef filet mignon crusted with chopped peanuts, chestnuts, and parsley, served with a ginger-orange August Moon sauce. An Asian-inspired steakhouse-worthy dinner.

Seitan posole stew is a vegan take on the Mexican hominy classic: dried posole simmered for hours with chipotle and bay, then joined by seared seitan cubes in a smoky cumin-oregano broth. Topped with avocado, tomato, and cilantro.

Scallop and shrimp dumplings pack a gingery seafood filling into pan-fried potstickers, crisp on the bottom and tender on top. Served with a bright ginger-garlic dipping sauce for dunking.

Browned chicken thighs baked over peppers, mushrooms, tomatoes, and corn in a spiced tomato juice with sumac, cumin, cardamom, and curry. A bold Middle Eastern-inspired one-dish dinner served over rice.

This is a perfect combination, there is a lot of omega-3 fatty acids. Very good for heart!

These may be served in a sandwich, as an appetizer or as a main dish with pasta and tomato sauce.

Thai mushroom satay with Chinese mushrooms spiral-cut onto skewers, marinated in lemongrass and galangal, grilled and served with a rich coconut peanut sauce.

Spaghetti in a creamy peanut sauce with sesame oil, soy sauce, lime juice, and crushed red pepper, topped with blanched summer squash, scallions, and red bell pepper.

Microwave black bean burritos done in minutes, no stove required. Spiced black beans, partly pureed for a creamy texture, wrapped in tortillas with a fresh avocado-tomato salsa. An easy vegetarian dinner.

Southwestern tortilla soup with white beans, corn, avocado, fresh tomatoes, and crispy fried tortilla strips in a cumin-lime vegetable broth. Vegetarian and satisfying.

Angel hair pasta in a fresh carrot juice and basil sauce with pine nuts, lemon, and white beans. A creative, nearly fat-free vegetarian pasta with vibrant color.

Vegan hearty stew with dried chickpeas and kidney beans simmered in a curry-soy broth, thickened with pureed parsnips, and loaded with carrots, zucchini, bulgur, pasta, and spinach.

Curried turkey cutlets simmered in a pineapple-ginger sauce with plump dried apricots, fresh mint, and a cool yogurt dollop. A fast weeknight skillet dinner ready in under 30 minutes.