9,479 juice recipes

A must on your Christmas cookie tray. Despite the lemony frosting, the cinnamon flavor comes through.

Berkshire fruit cake packed with raisins, currants, and citron in a spiced molasses batter with cinnamon, cloves, and mace. Baked low and slow for 4.5 hours.

Lemon-tarragon marinated chicken kabobs with zucchini and red pepper, broiled until golden and juicy. A low-calorie, high-protein skewer dinner that comes together fast on busy weeknights.

The health benefits of green papaya exceed those of the ripe variety. Raw green papaya is packed with vitamins, enzymes and phytonutrients. It contains vital nutrients including potassium, magnesium, and vitamins A, C, E and B. However, perhaps the most important health property of green papaya is its ability to improve digestion and the uptake of nutrients, raising enzyme levels and improving assimilation, and thus also strengthening the immune system. Green papaya contains two of the most powerful plant proteolytic enzymes: papain and chymopapain. These enzymes excel at breaking down proteins, fats and carbohydrates, as well as aiding healthy digestion. Papain can only be found in the papaya fruit and is more effective than pepsin produced by our own stomachs.

Pan-fried brook trout stuffed with a creamy shrimp and ginger mousseline, finished with lemon brown butter and parsley. An elegant French-style fish course for a special occasion.

Thin apple crepes filled with caramelized Granny Smith apples and topped with cinnamon maple yogurt. A low-fat brunch that tastes indulgent without the guilt.

This is a little different than the usual coleslaw, but very good and easy to prepare. Prepare ingredients ahead of time, then put salad together whenever you wish.

Salmon cucumber rounds with canned salmon, yogurt cheese, lemon zest, and tarragon piped onto crisp cucumber slices. A light, make-ahead party appetizer.

Beef kabobs marinated overnight in a tangy buttermilk blend with brown sugar, lemon, and herbs. Grilled with zucchini, cherry tomatoes, mushrooms, and onions.

Spiced broccoli spinach spread with cumin, lime, red pepper flakes, and toasted coconut. A vegan canape that's bold, earthy, and completely unexpected.

Vegetable salad with herbal vinaigrette: blanched asparagus, carrots, and sugar snap peas tossed with plum tomatoes and a mustardy lemon-garlic dressing. A bright, crisp springtime side.

Creamy blended sauce of avocado, sweet corn, tomatillos, and jalapeño tossed with angel hair for a vibrant Southwestern pasta in 30 minutes.

Open-faced crab muffins with Maryland crab, asparagus, and melted cheese on toasted English muffins. Seasoned with lemon pepper and seafood seasoning, baked until bubbly and golden.

Lemon almond madeleines: classic French shell-shaped tea cakes with ground almonds and fresh lemon zest, finished with powdered sugar. Twenty-four buttery cookies for tea time.

Lemon barbecued meat loaves: 6 individual beef chuck loaves basted with a tangy ketchup sauce spiced with allspice, cloves, and dry mustard, each topped with a fresh lemon slice. Ready in 1 hour.

Parmesan dressing with anchovies, egg yolk, Dijon mustard, red wine vinegar, and Worcestershire. A rich, Caesar-style emulsion blended thick in 5 minutes. Bold umami flavor.