Crack open one of these new flavor-packed juice blends and get cooking. Easy peasy, carrot-ginger squeezy!
Take... Naked Pressed Cool Pineapple with cucumber and lemon ($3.99 for 12 oz.)
And Make... Spicy Pineapple-Marinated Shrimp: In a large bowl, mix 1 lb. cooked peeled deveined large shrimp, 1 cup (8 oz.) Naked Pressed Cool Pineapple, 1/4 cup rice vinegar, 1 sliced Persian cucumber, 2 thinly sliced Fresno chiles, 4 crushed garlic cloves, 1 tbsp. EVOO and 1/4 tsp. salt. Refrigerate, stirring occasionally, until the flavors blend, up to 2 hours. Season with salt. Serves 4 as an app.
Take... 1915 Organic Pear Smoothie with coconut water, mango, spinach, banana and lime ($3.99 for 12 oz.)
And Make... Green Juice Veggie Curry: In a skillet, cook 1 cup sliced onion in 2 tbsp. coconut oil over medium-high, stirring often, until softened, about 5 minutes. Stir in 2 tbsp. Thai green curry paste. Add 1 package (14 oz.) extra-firm tofu, cubed, 1 1/2 cups (12 oz.) 1915 Organic Pear Smoothie and 1 package (12 oz.) frozen mixed vegetables. Simmer until vegetables are crisp-tender, about 7 minutes. Stir in 1/4 cup canned coconut milk; season. Top with sliced scallions. Serve over noodles or rice. Serves 4.
Take... R.W. Knudsen Organic Carrot Ginger Turmeric ($6.49 for 32 oz.)
And Make... Speedy Carrot Cake Rice Pudding: In a saucepan, bring 2 cups (16 oz.) R.W. Knudsen Organic Carrot Ginger Turmeric, 1/2 cup Arborio rice, 1/3 cup heavy cream, 2 tbsp. (packed) light brown sugar, 2 tbsp. currants and 1/8 tsp. ground cinnamon to a boil. Reduce heat to medium and simmer, stirring often, until rice is tender, 20 to 30 minutes. Top with whipped cream and chopped walnuts. Serves 4.