Tip Tuesday – Cook With Juice!

A good way to eliminate some calories while adding flavor (and antioxidants!) to your dishes is to cook with juice!

  • Cashew – Made from part of the cashew tree, but not the nut itself, the juice adds a nutty taste. By subbing cashew juice for sauce in a stir fry, you are improving your body’s absorption of the meat’s iron, due to the high vitamin C content!
  • Orange – You can get rid of oil based mixtures and marinate your chicken and fish in this classic breakfast standby! Citrus enhances the natural flavors of poultry AND keeps them super tender.
  • Pomegranate – Loaded with polyphenols – antioxidants that can stave off heart disease and cancer – pomegranate makes a delicious, thick reduction to pour over pork, chicken or beef.
  • Carrot – This beta carotene-laden juice promotes healthy vision and helps protect against heart disease, and it works well in Asian noodle dishes. Spices such as ginger, garlic, cinnamon and cumin enhance the sweet and savory flavor of the juice.

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