Puree the mango, pineapple juice, carrot juice, honey and lime juice in a blender. Serve in a glass over ice, garnished with a carrot on the edge of the glass.
x flour, cumin, cinnamon, ginger, and salt together in a gallon-
mix oil, applesauce, sugar, eggs, and vanilla extract; set aside.
Puree the chilies and juice in a blender, season with a pinch of salt and sugar then pour into a glass. Garnish with a chili pepper, carrot and orange twist.
icken pieces generously with salt and pepper. Using a 10-
aucepan; add lentils and salt. Reduce heat and simmer until lentils are
eaves, garlic, vinegar and olive oil. Season and set aside.
Cook
BEEF AND CARROT STEW:
Toss the meat
e sea salt and pepper with the lemon juice and oil, and whisk to
live oil, red wine vinegar and honey together in a small
Combine 1 teaspoon oil and 1 cup carrot juice in a medium saucepan; bring
the carrot juice, the agar agar, the cornstarch, vanilla extract and 1 tbsp
Melt butter in a frying pan and saute carrots for 2 mins. Add ginger and cayenne and cook for 2 mins. Add 2/3 cup water, season and simmer until almost evaporated. Add beets, remove from heat and allow to cool. Season vinegar and add a pinch of sugar. Gradually whisk in oil and toss with beet mixture and cheese. Arrange on lettuce leaves and sprinkle with parsley.
arge bowl. Add the fish and mash with a fork until
n cold water for half and hour.
Add lamb, onion
Preheat oven to 350\u00b0F. Grease 18 recesses of 2 (12-cup) mini muffin pans. Sift flour, baking soda, sugar and cinnamon into a medium bowl. Add pineapple and carrot. Whisk together vegetable oil and egg then mix in until combined. Distribute between muffin recesses and bake for 15 mins. Let cool in pans for 5 mins then transfer to wire racks to cool completely.
For the cream cheese frosting, combine cream cheese, powdered sugar, lemon juice and milk. Spread over cooled cupcakes.
Mix beets, beet juice, boiling water and lemon juice.
Add to cooled jello, the vinegar, sugar, onion juice, horseradish, celery, cabbage and eggs (optional).
Combine beets, carrots and onion in large bowl. Mix in egg, salt and pepper. Add flour; stir to blend well.
Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat. Using 1/3 cup beet mixture for each pancake, drop 4 pancakes into skillet. Flatten each into 3-inch round. Cook until brown and cooked through, about 4 minutes per side. Repeat with remaining beet mixture, making 4 more pancakes.
Serve pancakes with sour cream.
Push the carrot, celery, apple and ginger through a juice extractor into a glass.
Stir in 2 tbsp water and lemon juice and serve.
Mix all together.
Pour into greased and floured bread pans (1 pan for large loaf or 2 medium loaves).
Bake at 350\u00b0
for 1 hour.