Orange Carrot Ginger Juice Food
GLAZED CARROTS WITH ORANGE AND GINGER
When carrots are cooked, it's often a sad affair. They are boiled to death and presented almost as an apology. Yet when they're treated with the respect they deserve, even ordinary supermarket carrots can be among the most reliable and enjoyable of vegetables, especially from fall through spring. This braise-and-glaze technique can be varied at will and can also be used with other roots, like beets, turnips and radishes. Once you have the hang of the technique, changing the flavorings is a snap. Try substituting a mixture of half balsamic vinegar, half water or soy sauce similarly diluted for the orange juice, adding a few cloves of peeled garlic with the carrots. Or add a half cup or so of chopped onions, shallots, scallions or leeks, or of chopped pitted dates or raisins, dried currants or even dried tomatoes.
Provided by Mark Bittman
Categories easy, quick, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine all ingredients except lemon juice and garnish in a saucepan no more than 6 inches across. Bring mixture to a boil, stirring to coat, then adjust heat so mixture simmers. Cover.
- Cook, more or less undisturbed, until carrots are tender and liquid is almost gone, 10 to 20 minutes. Uncover and boil off remaining liquid, then add lemon juice. Taste and adjust seasoning if necessary. Serve hot or within an hour or two, garnished with herbs, if you like.
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 7 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 335 milligrams, Sugar 7 grams
ORANGE-CARROT-GINGER JUICE
Boost your immune system with an orange-carrot-ginger juice packed with healthy citrus and carrots. This juice has tons of flavor, a zing of tartness, and is full of nourishment. The perfect juice to spring-clean your diet!
Provided by Megan Olson
Categories Drinks Recipes Juice Recipes
Time 15m
Yield 1
Number Of Ingredients 5
Steps:
- Place orange, carrots, lemon juice, and ginger in a juicer. Blend, according to manufacturer's instructions, until smooth. Pour juice into a glass filled with ice.
Nutrition Facts : Calories 158.7 calories, Carbohydrate 40.1 g, Fat 0.6 g, Fiber 8.4 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 93.4 mg, Sugar 24.8 g
CARROT GINGER JUICE RECIPE
The Carrot Ginger Juice Recipe is one of the juices that you will want to have every morning. The carrots when combined along with ginger, brings a refreshing taste to the palate and the mind. Carrots are naturally sweet and smooth so when made into a juice you can also choose to keep the pulp and drink it like a smoothie. Carrots are often thought of as the ultimate health food. Carrots are an excellent source of vitamin A. It is the antioxidant beta-carotene that gives carrots their bright orange color. Beta-carotene is absorbed in the intestine and converted into vitamin A during digestion. Carrots also contain fiber, vitamin K, potassium, folate, manganese, phosphorous, magnesium, Vitamin E and zinc. Serve this healthy Carrot Ginger Juice recipe for breakfast along with Grilled Sub Sandwich Recipes With Paneer & Roasted Vegetables. Other recipes that you can try are: Muskmelon (Kharbuj) Juice Recipe Beetroot and Celery Juice Recipe Watermelon Carrot Radish Juice Recipe
Provided by Archana Doshi
Time 15m
Yield Makes: 1 Serving
Number Of Ingredients 4
Steps:
- To begin making the Carrot Ginger Juice Recipe first add the carrots and ginger to the Juicer and extract the juice out.
- Add a little more water, so we can extract more from the pulp of the carrot juice that remains in the juicer. Pour the juice into a jar and squeeze the juice from one lemon.
- Add just the taste by adding salt or honey of required. You can also adjust the concentration of the juice by adding water or even squeezing some orange juice.
- Serve the Carrot Ginger Juice as soon as it is made to get maximum benefits. Serve it with Grilled Sub Sandwich Recipes With Paneer & Roasted Vegetables for a healthy breakfast.
CARROT ORANGE GINGER JUICE RECIPE BY TASTY
Here's what you need: navel oranges, carrots, ginger
Provided by Rachel Gaewski
Categories Drinks
Yield 1 serving
Number Of Ingredients 3
Steps:
- Add the orange, carrot, and ginger to a blender, and blend until smooth.
- Using a mesh strainer, strain the juice over a large liquid measuring cup to remove the pulp. Use a spoon to help stir the pulp and press out the liquid. Reserve the pulp to make pulp muffins.
- Chill the juice for at least 30 minutes (and keep up to 3 days).
- Enjoy!
Nutrition Facts : Calories 441 calories, Carbohydrate 114 grams, Fat 1 gram, Fiber 22 grams, Protein 8 grams, Sugar 70 grams
ORANGE GINGER CARROTS
Lightly glazed and seasoned with orange juice, honey and ginger, these tender carrots from our Test Kitchen make a lovely, low-fat side dish that appeals to all ages. This colorful dish will dress up a variety of meat entrees.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 4 servings.
Number Of Ingredients 6
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.
Nutrition Facts :
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.
ORANGE GINGER CARROTS
--Adopted Recipe-- Changes from Original: Increased the ginger from 1/4 teaspoon to 1/2 teaspoon, so the orange flavor would not overpower the ginger; substituted baby cut carrots for the whole carrots; changed yield from six to four servings to allow for more generous servings. Preparation time includes slicing carrots, and cooking the sauce on top of the stove, and "cooking time" is standing time at the end.
Provided by GrandmaIsCooking
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Slice each baby carrot into 2 or 3 pieces, then place in a 1 quart casserole dish with 1/4 cup water; cover and cook on high power 10 minutes or until tender.
- While carrots are cooking, combine sugar, cornstarch, nutmeg and ginger in a small saucepan; add orange juice.
- Cook over medium heat, stirring constantly, until sauce thickens.
- Cook 1 minute, then remove from heat and stir in butter.
- If there is any water left in the carrots, pour it off, then pour sauce over carrots, tossing to coat evenly.
- Cover and let stand 4 to 5 minutes before serving.
Nutrition Facts : Calories 64.8, Fat 1.6, SaturatedFat 0.9, Cholesterol 3.8, Sodium 76.8, Carbohydrate 12.5, Fiber 1.6, Sugar 8.5, Protein 0.7
CARROT JUICE RECIPE (BLENDER AND JUICER)
Steps:
- In a high powered juicer add the carrots, cucumber, ginger, peeled orange, and 1/2 cup filtered water. Juice then add to a pitcher and mix in the cinnamon and lemon. Pour into two glasses over ice.
- Peal and chop the carrots and peel and slice off the ends of a cucumber (using only 1/2 the cucumber). Remove the peel and rind of an orange. Place the carrots, cucumber, ginger, orange, and cinnamon in a high-powered blender. Blend until smooth.
- Place a mesh bag or nut bag over a large bowl. Pour the juice into the bag. Squeeze out all of the juice and discard the "meat". Pour into a glass over ice and squeeze in the lemon juice to taste.
Nutrition Facts : Calories 178 kcal, Carbohydrate 42 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 213 mg, Fiber 12 g, Sugar 22 g, ServingSize 1 serving
ORANGE-CARROT JUICE
Orange-carrot juice.
Provided by Amethyst Douglas
Categories Drinks Recipes Juice Recipes
Time 20m
Yield 8
Number Of Ingredients 2
Steps:
- Run carrots and oranges through a juicer. Strain juice and transfer to a 1-gallon pitcher. Refrigerate.
Nutrition Facts : Calories 113 calories, Carbohydrate 26.7 g, Fat 0.6 g, Fiber 7.4 g, Protein 2.5 g, SaturatedFat 0.1 g, Sodium 156.5 mg, Sugar 14.7 g
ORANGE CARROT GINGER JUICE - A HEALTHY BREAKFAST JUICE
This Orange Carrot Ginger Juice is an incredibly refreshing and healthy juice to have at breakfast. This blend of fruit and vegetables gives you a juice that is mild to medium sweetness, with a lil zinger from the ginger.
Provided by The Worktop
Time 5m
Number Of Ingredients 3
Steps:
- Place everything in a juicer. Serve immediately.
Nutrition Facts : Calories 108 kcal, ServingSize 1 serving
ORANGE CARROT GINGER JUICE
Provided by Joni
Time 5m
Yield 2 Servings
Number Of Ingredients 4
Steps:
- I always recommend do wash your produce. Cut off of peel the skins of the orange. No need to peel the ginger, turmeric root or carrots. The pulp will be strained. If you are using a high speed blender to make juice, cutting your produce into chunk will help the blender. When using a juicer, you can leave the fruits and vegetables whole. As long as they fit through the feeding tube.
- If you are using a high speed blender, add all of the ingredients to your blender along with 1/4 cup of water. Blend on high for 30 seconds up to 1 minute then pour the contents into a nut milk bag and strain the juice. You can discard the pulp or compost it! If you have a juicer, simply press everything through your juicer. It's best to consume the juice the same day, however, if you make a bigger amount, store the juice in a glass jar with an air-tight lid in your refrigerator or up to 3 days.
CARROT-ORANGE JUICE
Carrot and orange make a great pair, especially in this juice, which is a good source of both vitamins C and K. It also contains Beta-carotene, which is converted to vitamin A in the body-good for skin and night vision. Be sure to drink your juice as soon as possible after it's made for the most nutritious bang. Adding chia seeds helps replace the fiber that is lost in the juicing process.
Provided by Food Network Kitchen
Categories beverage
Time 5m
Yield 1 serving (8 to 10 ounces)
Number Of Ingredients 3
Steps:
- Juice the carrots, then the oranges, following your juicer's specific settings for each. Stir in the chia seeds if using and let soak for 5 minutes. Serve the juice immediately over ice, if desired.
SUPER PINEAPPLE, ORANGE, CARROT JUICE
This is a twist on a Jack Lalanne recipe. He includes 1 mango, but I like it without as well! Not too sweet and not to sour. I like this one! NOTE: You can leave the peel on the lime if you want a strong lime flavor, otherwise, cut the peel off the lime as it is difficult to actually peel them by hand.
Provided by januarybride
Categories Beverages
Time 3m
Yield 1 1/2 cups, 1 serving(s)
Number Of Ingredients 4
Steps:
- Juice all ingredients together and serve cold.
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- In a large saucepan, heat vegetable oil over medium heat and then add the carrots, onion, celery, garlic, ginger, salt and pepper. Stir occasionally, until onions soften and take on a golden colour, about 3-4 minutes.
- Stir in vegetable broth and orange zest. Bring to a boil, cover and simmer for 20 minutes or until carrots are fork tender.
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