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.
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.
KIWI-GINGER ZINGER PROTEIN SMOOTHIE
The bright flavors of kiwi, ginger and parsley are tempered by creamy coconut milk and hemp seeds in this clean-tasting smoothie that packs 16 grams of protein and 5 grams of dietary fiber into a serving.
Provided by Food Network Kitchen
Categories main-dish
Time 5m
Yield 1 serving (2 cups)
Number Of Ingredients 6
Steps:
- Blend the kiwi, ginger, coconut milk, hemp seeds, parsley and agave nectar and 1/2 cup ice in a blender on high speed until light and frothy, about 3 minutes. Pour into a tall glass and serve immediately.
Nutrition Facts : Calories 510, Fat 29 grams, SaturatedFat 12 grams, Sodium 50 milligrams, Carbohydrate 49 grams, Fiber 5 grams, Protein 16 grams, Sugar 30 grams
ORANGE ZINGER
Loaded with vitamins, this is the perfect drink for when you're feeling a little under the weather. The ginger adds a nice, unexpected bite; you can easily adjust ginger quantity to fit your own tastes. This drink is great chilled or served over a few ice cubes.
Provided by France C
Categories Breakfast and Brunch Drinks
Time 10m
Yield 1
Number Of Ingredients 3
Steps:
- Juice ginger, carrots, and oranges in a juicer, respectively. Serve immediately.
Nutrition Facts : Calories 188.4 calories, Carbohydrate 44 g, Fat 1.1 g, Fiber 12.8 g, Protein 4.3 g, SaturatedFat 0.2 g, Sodium 313.6 mg, Sugar 21.6 g
MAPLE-AND-LIME-GLAZED CARROTS
Provided by Matt Lee And Ted Lee
Categories side dish
Time 30m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Pour cold tap water into a large pot fitted with a steamer basket to a depth of 1 inch. Bring to a boil over medium-high heat, add the carrots, cover and cook just until the carrots have lightened in color and are barely tender, about 4 minutes.
- Preheat the broiler with a rack set about 4 inches from the heat. In a large ovenproof skillet, melt the butter until frothy and add the shallot and lime zest. Sauté, stirring occasionally, over medium heat until the shallot is translucent, but not browned, about 4 minutes. Add the carrots, maple syrup, lime juice and a pinch of salt and stir to coat. When the mixture begins to bubble, continue to simmer 6 to 8 minutes, or until the liquid is reduced by half and is syrupy.
- Transfer the skillet to the broiler and cook until the edges of the carrots have just begun to brown, about 5 minutes. Finish the dish with a sprinkling of salt and a few coarse grinds of black pepper.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 2 grams, Carbohydrate 29 grams, Fat 6 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 426 milligrams, Sugar 19 grams, TransFat 0 grams
TEXAS BIG HAIRS LEMON-LIME MERINGUE TARTS RECIPE - (4.8/5)
Provided by AzWench
Number Of Ingredients 17
Steps:
- To Make the Crusts: Preheat the oven to 350 degrees. Arrange the pecans on a baking sheet in a single layer and toast them in the oven for 7 to 9 minutes, until golden brown and aromatic. (If using almond slices, toast for 5 to 7 minutes.) Coarsely chop the pecans. With your fingers, butter eight 4 3/8-inch, 1 cup capacity disposable foil tartlet pans, using about 2 tablespoons softened unsalted butter total. Using a mixer fitted with a paddle attachment, cream butter and sugar in a large bowl on medium-high speed until fluffy, about 3 minutes. Add the vanilla, then gradually add the flour and salt and combine on low speed until incorporated. Add the nuts and mix on low speed just until they are incorporated. Form the dough into a ball it will be sticky and cover it with plastic wrap. Refrigerate at least 30 minutes. Preheat the oven to 350 degrees. Remove the dough from the refrigerator, divide into 8 equal portions, and press into the prepared pans, making sure it comes up to the top edge of the pans. If the dough sticks to your hands, dust them with flour as often as necessary. Bake the crusts about 20 minutes, until golden brown. Remove from the oven and cool at least 30 minutes before filling with lemon-lime curd. (Don't worry if the tart bottoms look wrinkly.) At this point, the crusts can be cooled and stored in airtight containers for up to 2 days. To Make the Curd: Whisk the egg yolks, sugar, lemon juice, lime juice, and zest in the top of a double boiler or in a metal bowl placed over a saucepan filled with 2 inches of simmering water (the simmering water should not touch the bottom of the bowl). Add the butter to the egg yolk mixture and whisk until melted and smooth. Cook about 40 minutes, stirring lightly with a whisk about every 15 minutes. The curd should be thick, resembling the consistency of loose custard. Transfer warm mixture to a bowl and cover it with plastic wrap, pressing the wrap onto the surface of the curd, sealing it and leaving no air between the wrap and curd. Refrigerate the curd for at least 4 hours and up to 3 days. For express cooling, freeze it for at least 1 hour. To Make the Meringue: Set a large, perfectly clean metal bowl over a pot of simmering water. Pour in the egg whites and sugar. (If there is a trace of fat in the bowl, the eggs won't reach their proper volume.) Heat the egg whites and sugar while whisking constantly until the sugar melts and there are no visible grains in the meringue. Take a little meringue mixture and rub it between your fingers to make sure all the sugar grains have melted. Remove the meringue from over the simmering water and whip it with a mixer fitted with a whisk attachment on low speed for 5 minutes longer, until the meringue is stiff and shiny. Position an oven rack in the center of the oven and preheat the broiler. To assemble the tarts, spoon the chilled lemon-lime curd into the crusts, filling them about three-quarters of the way to the top. Pile the meringue on top of the curd. Style the meringue on top of the curd. Style the meringue with your fingers by plucking at it to tease the meringue into jagged spikes. Having a bit of meringue stuck to your fingers will help you form big spikes on the tarts. (For those who do not like the hands-on approach, stroking the meringue with the back of a spoon works almost as well but is not as much fun.) Set the tarts on the middle rack of the oven and broil until the meringue topping turns golden brown, about 1 minute. Watch the tarts closely, as they can turn from browned to burned in a matter of seconds. (If you are using a kitchen torch, hold it 2 to 3 inches away from the meringue and move the flame slowly around the meringue until it is browned all over.) The tarts should be served the same day they are assembled.
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