1,428 juice recipes

Fresh Southwestern corn and black bean salad with toasted pine nuts, red cabbage, cilantro, and a zesty lime dressing. A colorful vegetarian side ready in under 30 minutes.

Apple molasses pecan pie marries two Thanksgiving classics into one. Sliced apples and toasted pecans bound in a brandy-spiked molasses filling, finished with a buttery lattice crust.

Apricot tea ring with oat-enriched yeast dough, homemade apricot filling, and spiral-cut sections that fan open to reveal the fruit. Finished with a confectioner's sugar drizzle.

Layered fruit salad stacks peaches, blueberries, strawberries, and grapes under a lemon cream cheese topping with chopped walnuts. A potluck centerpiece in a glass bowl.

Steamed cabbage-beef rolls stuffed with ground beef, rice, and sage, finished with a chili-tomato pan sauce. An Eastern European golubtsi-style dish with tender, juicy filling from steam cooking.

Low-fat linguine with greens, potato, garlic, hot pepper, and tomatoes simmered in vegetable stock. An Italian-inspired pasta loaded with wilted greens and tender new potatoes, no added oil.

Three-green pasta with scallops and pesto sauce: fettuccine tossed with seared sea scallops, asparagus, green beans, peas, pesto, and cream. A quick spring pasta for six ready in 40 minutes.

Italian-leaning spiced black bean soup with basil, oregano, marjoram, and a finish of sherry and lemon. Pureed silky-smooth. High-fibre, gluten-free, garnished with chives and nonfat sour cream.

Cocoa meringue cake: two crisp cocoa-free meringue disks sandwiched with a mocha-chocolate filling and served in a pool of bright raspberry sauce. An elegant, low-fat dessert showpiece.

Soft Hawaiian sweet bread with real mashed potatoes and pineapple juice. Buttery golden loaves with tropical sweetness, perfect for sandwiches or toasting.

Traditional tabbouleh salad with fine bulgur wheat, fresh mint, parsley, lemon juice, and ripe tomatoes. A bright, herby Middle Eastern side dish served cold.

Shawrbat adas majroosha, a silky pureed lentil soup spiced with cumin, coriander, and saffron. A traditional Middle Eastern recipe finished with fresh lemon juice.

Indian pulao rice stuffing for chicken with curry powder, pistachios, raisins, pineapple juice, and chicken broth. A fragrant, jeweled rice that finishes cooking inside the bird.

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.

Sweet potatoes, carrots, parsnips, and onions slow-baked in white grape juice until tender, then thickened into a glossy stew with arrowroot. A hearty vegetarian fall side dish.

Chive vichyssoise is a chilled potato-leek soup made lighter with buttermilk instead of cream. Silky, tangy, and brightened with lemon juice and a dash of hot sauce.