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.
inute.
Pour in the carrot juice and broth and bring to
o 2 minutes.
Pour carrot juice into onion mixture and bring
easpoon oil and 1 cup carrot juice in a medium saucepan; bring
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.
cup of cream, the carrot juice, the agar agar, the cornstarch
Mix carrot juice and orange juice together in a bowl.
Crush the ginger in garlic press to fill 1/2 teaspoon.
Stir crushed ginger into juice mixture and serve. (If making ahead, stir before serving.).
small saucepan, boil the carrot juice over moderate heat until it
ith ice, and add tequila, carrot juice, lime juice, triple sec, cilantro syrup
Combine carrot juice, chicken broth and squash.
Blend in blender until smooth.
In medium saucepan, combine blended mixture with ginger juice.
Combine cream and potato juice and add to soup mixture.
Heat just to boiling, then simmer until soup thickens, about 5 minutes.
Stir frequently.
Season with salt and white pepper to taste.
Garnish with chives or dill.
Serves 4.
tir in shredded carrot, pistachios & apricots.
Add carrot juice & stir until a
Heat olive oil in a large skillet. Meanwhile, bring a pot of water to a boil.
Add the carrots to the oil and allow to cook for about 5 minutes. Add the remaining vegetables. Allow to cook until the onions are translucent.
Add tomato sauce, carrot juice, butter, Italian Seasoning, and sugar to the vegetable mixture.Allow to cook for an additional 15-20 minutes until the sauce has thickened to your desired consistency. Don't forget to cook your pasta!
Add salt and pepper to taste. Serve over pasta.
In a medium-size pot over medium-high heat, reduce the carrot juice by half. This should take about 15 minutes.
Whisk in all remaining ingredients except the milk.
In a separate pot, warm milk and whisk into a foam.
Serve seasoned carrot juice in a cappuccino cup and top with milk foam.
Sprinkle with cinnamon.
Pour the carrot juice and tomato juice into a food processor and process gently until combined.
Add the red bell peppers and lemon juice.
Season with plenty of freshly ground pepper and process until smooth.
Pour into tall glasses.
Spray nonstick pan with Pam on medium-high heat.
Lightly brown fish on both sides (approximately 1 minute each side).
Add carrot juice and ginger juice; let fish poach for 5 to 10 minutes.
Season to taste with salt and pepper.
Garnish with paprika.
Mix all ingredients in casserole; pour carrot juice on top and heat in oven for 20 minutes at 375\u00b0.
Serves 6 to 8.
Pour rye whiskey, carrot juice, simple syrup, and quinquina wine into a cocktail shaker; cover and shake twice to mix. Strain into a glass filled with ice. Garnish with tarragon.
ntil light.
Add oil, juice and vanilla, and beat until
Blend carrot juice and ice cubes together in a blender until the consistency of a slush, at least 3 minutes.
lour, salt, and yeast; add carrot juice. Using a wooden spoon or