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
GINGERED LIME CARROTS
The produce manager at my grocery store suggested this memorable mixture of lightly sweet carrots, zippy ginger and tart lime. It;s easy to fall in love with this recipe, which now has permanent place among my favorites. My husband and I especially enjoy it with poultry or fish.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a 1-1/2-qt. microwave-safe bowl, combine carrots and water. Cover and cook on high for 5-6 minutes or until crisp-tender, stirring once. , Meanwhile, in a small bowl, combine lime juice, butter, honey, zest and ginger. Cover and microwave on high for 45 seconds. Drain carrots; stir in the lime mixture. Cover and cook on high for 45 seconds. Garnish with lime.
Nutrition Facts : Calories 92 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 69mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 3g fiber), Protein 1g protein.
CARROT SOUP WITH GINGER, TURMERIC AND LIME
Here is the antidote to cloying, overly sweet, one-dimensional, too-thick carrot soup: fresh carrots, bright spices and a squeeze of lime. The final sizzling of cumin and mustard seeds in coconut oil - the technique is known as tarka in Indian cuisine - adds an extra blast of flavor. Look for young carrots, long and slender, which are far fresher and tastier than the fat ones that come in jumbo bags. In warm weather, you can serve the soup chilled if you'd like.
Provided by David Tanis
Categories dinner, lunch, soups and stews, appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Put a heavy-bottomed soup pot over medium-high heat and add 2 tablespoons coconut oil. When oil is hot, add onions and cook, stirring, for about 5 minutes, or until onions are lightly browned. Add ginger, garlic, turmeric, coriander and cayenne and cook for one minute more, or just until fragrant. Season generously with salt.
- Add carrots and 8 cups water. Raise the heat and bring to a brisk simmer, then put on the lid and turn heat to low. Cook until the carrots are tender, about 15 minutes. Remove from stove and let cool slightly. Purée in a blender in batches, then strain and return to soup pot. Thin with water if necessary; the soup should not be too thick. Set aside.
- While soup is cooking, simmer daikon in a few inches of salted water until tender, about 5 to 6 minutes. Drain and keep warm.
- Reheat the soup over medium heat, stirring occasionally. Meanwhile, heat remaining tablespoon of coconut oil in a small pan over medium-high heat. When hot, add mustard seeds, cumin seeds and serrano pepper. Cook for one minute, or until spices are fragrant and beginning to pop. Pour the entire contents of the pan into the soup and stir to combine. Taste for salt and adjust.
- Divide daikon pieces among 4 to 6 warmed bowls and ladle over a cup or so of soup. Garnish with cilantro leaves, if using, and give each bowl a squeeze of lime.
Nutrition Facts : @context http, Calories 166, UnsaturatedFat 1 gram, Carbohydrate 24 grams, Fat 8 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 633 milligrams, Sugar 11 grams, TransFat 0 grams
CARROT LIME ZINGER RECIPE - (5/5)
Provided by BlueSchmoo
Number Of Ingredients 6
Steps:
- Wash, prep and peel produce, juice pour over ice, add coconut water to adjust to your liking Note: The amount of coconut water will vary depending on the size of the items juiced and you taste.
GRILLED CHICKEN WITH LIME-GINGER MAYO AND CARROT "RISOTTO"
I'm a big fan of chicken thighs-they're particularly flavorful and almost impossible to mess up. You can cook these thighs on an indoor or outdoor grill, but if you use an outdoor grill, whether charcoal or gas, you'll want to keep one side hot and the other side cooler: With charcoal, just move the hot charcoals to one side of the grill; with a gas grill, heat one side on high heat and the other side on low heat. Either way you'll cook the chicken on the cooler side, where it will benefit from the indirect heat of the grill and stay tender and moist. I'm serving the thighs with what I call carrot risotto. It's not really risotto because there's no arborio rice involved, and it only takes a few minutes to cook. It's rice-sized pieces of carrot cooked in a risotto-style, and it's a great way to get extra vegetables onto the plate. Using bagged carrot chips or carrot sticks from the grocery store makes it easy to pull together.
Provided by Carla Hall
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Place the chicken thighs on a sheet pan and set aside.
- Whisk together the lime zest and juice, mayonnaise, ginger, salt and pepper in a small bowl. Brush the lime-ginger mayo all over the chicken thighs with a pastry brush. Cover and refrigerate for 15 minutes.
- Heat a grill or stovetop grill pan to medium-high. Grill the chicken, turning once, until an instant-read thermometer inserted into the chicken reads 165 degrees F, 12 to 16 minutes. (Cook the chicken covered if you're using an outdoor grill.) Let rest for 5 minutes before serving.
- To serve, spoon the Carrot Risotto onto a platter (garnish as described below), then top with the grilled chicken and garnish with thinly sliced lime.
- Heat a large skillet over medium-high heat and add the butter. Cook the butter until it is completely melted and just starts to turn golden-brown, then add the diced carrots and toss to coat in the butter. Cook the carrots until they begin to soften and caramelize slightly, about 3 minutes.
- Stir in the vegetable broth and wine. Cook, stirring constantly, until the liquid has reduced by half and the carrots are tender. Lower the heat to medium and stir in all but 2 tablespoons of the pecorino (reserve the remaining cheese for garnish). Stir until the cheese is completely combined, 1 to 2 minutes.
- Season the risotto to taste with salt and pepper, then sprinkle with the parsley and reserved cheese just before serving. Makes 4 servings.
More about "carrot lime zinger recipe 55"
CARROT ZINGER- FRESH CARROT, GINGER AND LIME JUICE
From girlcooksworld.com
Estimated Reading Time 1 min
CARROT, GINGER, AND LIME JUICE RECIPE | BON APPéTIT
From bonappetit.com
2.9/5 (83)Servings 2
CARROT-GINGER ZINGER SOUP RECIPE ON FOOD52
From food52.com
Reviews 10Category SideServings 6
CARROT GINGER TEA CAKE WITH LIME GLAZE RECIPE
From myrecipes.com
BEST LIME ZINGER RECIPE-HOW TO MAKE LIME …
From delish.com
BEST EVER GINGER LIME CARROT SOUP (VEGAN) - DEL'S …
From delscookingtwist.com
ANDREW ZIMMERN'S CARROT-GINGER VINAIGRETTE
From eatingwell.com
CARROT, COCONUT, LIME & GINGER ZINGER JUICE
From free2bake.com
CARROT GINGER TEA CAKE WITH LIME GLAZE RECIPE
From recipezazz.com
CARROTS WITH GINGER & LIME - ROCKET GARDENS
From rocketgardens.co.uk
ORANGE, LEMON, CARROT & GINGER ZINGER JUICE - VEGAN SPARKLES …
From vegansparkles.com
LEMON, CARROT & GINGER JUICE ZINGER RECIPE - JOYFUL BELLY
From joyfulbelly.com
CARROT LIME ZINGER RECIPE 55 RECIPES- WIKIFOODHUB
From wikifoodhub.com
CARROT GINGER SAUCE - ZINGER SAUCE - YOUTUBE
From youtube.com
HOW TO MAKE CARROT AND GINGER ZINGER JUICE - YOUTUBE
From youtube.com
CARROT, LIME & GINGER JUICE - GRACE OF MELANIN
From graceofmelanin.com
CARROT GINGER TEA CAKE WITH LIME GLAZE - SUNSET MAGAZINE
From sunset.com
CARROT GINGER SOUP RECIPE - LOVE AND LEMONS
From loveandlemons.com
You'll also love