Gingered Vegetable Juice Food

CARROT-APPLE-GINGER JUICE

Steps:

• Wash and weigh the ingredients.
• Remove the top ends of the carrots.
• Peel the lemons or see tips below.
• Run the ingredients through your juicer.

ORANGE-GINGER CARROT SOUP

Steps:

• Peel and thinly slice the carrots. Finely chop the onion. Peel and chop the garlic cloves. In a large saucepan, heat oil over medium heat. Add carrots, onion, garlic, and ginger and cook, stirring occasionally, until onion is golden, 6 to 8 minutes. Meanwhile grate the orange to yield 2 teaspoon grated zest. Juice orange to yield 1/2 cup orange juice.
• Add chicken stock, orange zest, and bay leaf to cooking vegetables. Bring to a boil. Reduce heat to medium-low, cover and cook, stirring occasionally, until carrots are tender about 20 minutes.
• In a food processor or blender, puree soup in batches until smooth; return to saucepan. Stir in orange juice and season with salt and pepper to taste. Cook over medium heat, stirring occasionally, until heated through, 2 to 3 minutes. Mince cilantro or parsley to yield 2 tablespoons. Garnish each soup bowl with a dollop of sour cream or yogurt and sprinkling of cilantro and serve.

QUICK GINGER BEETS

Steps:

• Cut 1 pound packaged cooked beets into wedges, reserving 1 tablespoon liquid from the package. Whisk the liquid with 1 tablespoon cider vinegar, 2 teaspoons grated ginger, 1/2 teaspoon honey and 2 tablespoons vegetable oil. Toss with the beets and season with salt and pepper.

CARROTS WITH GINGER

Steps:

• Place carrots, orange juice, butter, sugar and ginger in large skillet over medium-high heat. Bring to boil; cover and cook 3 minutes. Uncover and simmer until liquid glazes carrots, about 10 minutes. Season to taste with salt and pepper. Sprinkle with chopped parsley.

GINGER AND CUCUMBER JUICE

Steps:

• In a blender or food processor, blend together the ginger, cucumber and 1/2 cup cold water. Strain and press the puree through a mesh sieve.
• Serve over ice and garnish with a lemon and cucumber wheel.
• Optional serving: Fill glasses with ice and one-half to two-thirds full with the blended juice. Top with lemonade and/or vodka.

GINGERED WATERMELON JUICE

Steps:

• Place the watermelon and ginger in a blender.
• Process for 2 minutes, or until smooth.
• Add 6 ice cubes and process until the ice is crushed.
• Pour into chilled glasses and garnish with a thin slice of watermelon.
• Enjoy!

V10 VEGETABLE JUICE

Steps:

• Chop tomatoes, celery, and onion.
• Place them in crock-pot.
• Puree beets, apple, jalapeno, green pepper, cucumber, and zucchini.
• Pour mixture into crock-pot.
• Add broth and parsley.
• Stir mixture gently, then cover and cook on low 8-10 hours.
• Press mixture through a sieve.
• Return the extracted juice to crock-pot, put spice bag in with the juice, and cook on high for half an hour.
• If juice is too thin for your liking, thicken with 2 to 3 teaspoons cornstarch.
• Add remaining ingredients and cook for 15 minutes.
• Chill.
• (Makes a terrific soup base, also).

GINGER AND LEMON STEAMED VEGETABLES

Steps:

• Lay the ginger evenly over the bottom of a steamer basket. Top with layers of the snap peas, zucchini, carrot, bell pepper and mushrooms. Sprinkle with the lemon zest.
• Place the salt, sesame seeds, parsley and red pepper flakes in a resealable plastic bag and lightly smash the seasonings with the back of a knife until coarse; set aside.
• Fill the steamer base with about 2 inches of cold water and add the lemon juice. Bring to a simmer, place the steamer basket on top and cover. Steam the vegetables until fork-tender; about 4 minutes.
• Transfer the steamed vegetables to a serving platter, sprinkle with the seasoned salt and drizzle with olive oil.

ORANGE GINGER CARROTS

Steps:

• In a large saucepan, combine the broth, orange juice, vinegar, honey and ginger. Add carrots. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until crisp-tender. , Uncover. Increase heat to high. Cook and stir for 5 minutes or until cooking liquid is thickened.

STONE SOUP

Steps:

• Brown burger and onion in a large soup pot. Drain away excess grease.
• Add carrots, rice, water, bouillon and tomato juice.
• when rice is cooked (about 20 min), add peas, corn and green beans.
• Cook to heat through- about 2-3 minutes.
• Grated cheddar cheese can be sprinkled on top when served. I recommend it highly. I would not eat stone soup without it.