You love lemonade, of course, but you probably haven't considered making it with ... carrots, right? I gave it a whirl, and it was oh so good! Michelle Obama shared her recipe for Carrot Lemonade with ...

Note: If you are making this in a blender, add ice cubes and enough water to help the blades turn smoothly. 1/3 English cucumber, peeled 3 carrots, peeled 2 teaspoons lemon juice Cucumber slice, for ...

In a medium saucepan, combine carrots and 2 cups water. Bring to a boil. Reduce heat and cover. Simmer 30 minutes or until carrots are very tender. Transfer carrot mixture to blender. Add 1 cup ...

British chef Skye Gyngell’s combination of astringent fresh thyme, aromatic lemon zest and slightly bitter honey (she recommends chestnut; Californians could also try avocado) coaxes a depth of flavor ...

Carrot and coriander is a classic soup combination, but the real genius here is the base of red lentils, which makes it more filling, and the addition of lemon zest and ginger which elevates the ...

In this Moroccan-inspired salad, carrots, chickpeas, red cabbage and a few grains of bulgur are tossed in lemony-turmeric vinaigrette. The colorful crunchy mix makes a light lunch or even a vegetarian ...

Grease 18cm loose-bottomed round cake tin and line base with baking paper. Put bananas, dates and oil in processor; pulse until combined. Transfer mixture to bowl of mixer; add eggs, flour, baking ...