3,299 juice recipes

Chestnut soup with roasted chestnuts, sauteed onion and celery, simmered in a blend of water and apple juice with soy sauce and nutmeg. A naturally creamy vegetarian soup with no dairy.

Pan-fried tuna patties spiced with cumin, cayenne, coriander, and dry mustard. Made with canned tuna, eggs, and bread crumbs for a quick, budget-friendly dinner.

Nutty tahini paste blended with fresh orange juice and zest creates a uniquely flavored Middle Eastern cake studded with walnuts and golden raisins.

Light mixed bean salad with green beans, broad beans, kidney beans, and firm tofu tossed in lemon juice and served with a fresh herb fromage frais dressing. A low-fat vegetarian side dish ready in 15 minutes.

Easy chunky gazpacho built on V8 juice with finely chopped cucumber, carrot, radishes, celery, green pepper, and tomato. No-cook chilled summer soup, ready to refrigerate in 15 minutes.

Everyone loves the crunchy oat topping and sweet pear filling in this fruity crisp. This crisp is delicious, served warm.

Oven-baked five grain pilaf with barley, wheat berries, millet, wild rice, and brown rice, studded with mushrooms, orange-soaked currants, and toasted almonds.

Orange apricot jam muffins with orange juice concentrate, yogurt, and apricot preserves. Bright citrus-fruit notes and a cinnamon-nutmeg crackle top.

Silky pear butter simmered with white wine, vanilla bean, cardamom, and whole spices, then canned for year-round enjoyment. A gorgeous homemade preserve that makes Bartlett pears shine.

Crispy phyllo crust filled with tofu-apricot cream spiked with honey, topped with glazed canned apricots and optional chocolate drizzle.

Oatmeal crunchies with orange zest, nutmeg, and orange-apricot juice for a citrusy twist on classic drop cookies. Crispy edges, chewy centers.

Mexican-style bread pudding (capirotada) with orange juice, brown sugar, cinnamon, raisins, Monterey Jack cheese, and toasted almonds. A sweet-savory dessert tradition.

Sweet lassi blended with plain yogurt, ice water, lemon juice, and sugar, topped with crushed cumin seeds. A cooling Indian yogurt drink ready in minutes.

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.

Spicy lentil-potato stew simmered in tomato juice with carrots, celery, chili powder, and garlic. A vegan one-pot meal that takes 5 minutes to prep and cooks in under an hour.