4,361 juice recipes

Vegan beet and potato salad with boiled beet greens in a garlicky lemon dressing. A whole-vegetable approach that uses roots, greens, and all. Served cold.

This North Indian curry is scrumptious, full of protein, fibre and Irion, packed with flavor. Enjoy this delicious and nutritious dish with some naan or crusty bread.

This tasty couscous salad has layers of delicious flavors and great textures. Chipotle chili in adobo sauce adds some smokiness, a touch cumin gives extra tang. Serve it as a side dish or a light and refreshing main course.

Avgolemono is a traditional Greek lemon soup thickened with egg yolk and rice in chicken broth. Four-ingredient comfort soup ready in 40 minutes. Bright, silky, and naturally gluten-free.

These are very good.I was making my Banana Bread recipe,which I put crushed pineapple in,and I had some left over.I was also making a pan of Brownies and I thought why not add the pineapple here.It is different but oh so good.

Fresh corn kernels sautéed with colorful bell peppers, scallions, and garlic get tossed with halved cherry tomatoes, chipotle chile, and lime juice for a smoky-spicy salad that works hot or cold.

This recipe to the Mennonite colony of Ontario. It's often served at picnics and is known as one of the favorite foods at stag parties.

Old-fashioned pear harlequin preserves with pineapple, orange, and maraschino cherries. A colorful sweet conserve with the look of stained glass in the jar.

Frozen fruit trifle with grapefruit, orange, pineapple, marshmallows, coconut, and cherries folded into fluffy whipped egg whites. A retro no-bake dessert that's light, fruity, and fun.

Vegetarian stuffed grape leaves (dolma) filled with brown rice, dill, cinnamon, allspice, and a hint of peppermint. Meatless dolma simmered in lemon broth, served hot or cold as a make-ahead appetizer.

French mushroom salad a la Grecque with whole caps simmered in olive oil, white wine, tomato, coriander seeds, and thyme, then chilled and served cold.

Blaff: traditional French Caribbean poached whitefish in a spicy broth of lime, allspice, thyme, garlic, and chili. A Martinique and Guadeloupe specialty for seafood lovers.

Black bean chili built on home-ground spices and dried ancho chile. Vegetarian, vegan-adaptable, with toasted cumin and homemade chili powder. Serve over melted cheese with creme fraiche and roasted poblanos.

Three-ingredient frozen fruit dessert blended from frozen strawberries, bananas, and crushed pineapple. No added sugar, dairy-free, and creamy like soft serve.

Roast caribou marinated overnight in vinegar and garlic, browned in a skillet, then roasted low and slow with a mustard, brown sugar, and Worcestershire paste.

A bit sweet, sour with slightly spicy, this Thai cauliflower curry has lots of deliciousness that coconut milk, fish sauce and Thai curry paste have delivered. Serve it over a bed of rice that helps to soak up all the goodness.