JPA Recipe Book Final2

7/27/2019 JPA Recipe Book Final2

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2/13

Sparkling Cosmopolitan(Serves 1)

1 ounces vodka

ounce 100% cranberry juice blend (we recommend cranberry/pomegranate or cranberry/raspberry)

ounce Triple Sec

ounce lime juice

2 ounces chilled prosecco

1 thin lime slice, or garnish

Combine the vodka, 100% juice, Triple Sec and lime juice in a cock-tail shaker. Shake with cracked ice and strain into a chilled cocktailglass. Top with the prosecco. Garnish with a lime slice on the rim othe glass.

PER SERVING: 200 calories, 0 g at (0g saturated at), 16 g carbohy-drate, 0 g protein, 0 g dietary ber, 0 mg sodium.


3/13

Mango Daiquiri(Serves 1)

1 ounces light rum

1 ounce 100% orange juice (or 100% ruit & vegetable juice blend intropical citrus favor) ounce Triple Sec

ounce lime juice

2 ounces chilled prosecco

ounce Triple Sec

cup chopped ripe mango

1 cup crushed ice

1 lime slice, or garnish

Place the rum, 100% juice, lime juice, Triple Sec and choppedmango in a blender. Whirl until the mango is pureed. Add the iceand blend until only small fecks remain. Pour into a chilled cocktailglass. Garnish with the lime slice.



4/13

Purple Bug Juice(Serves 1)

This juicy trio made rom a blend o three 100% juices makes ahealthul replacement or traditional kid-riendly punches that aretypically loaded with added sugar.

cup 100% Concord grape juice, chilled

cup 100% white graperuit juice, chilled

cup 100% apple juice, chilled

Combine equal parts o all three juices and serve!



5/13

Purple Passion Punch(Serves 1)

Adding mint tea turns this kid-avorite into a cool grown-upreresher. Using ice cubes made rom the combined juices and teais ideal.

cup 100% Concord grape juice, chilled

cup 100% white graperuit juice, chilled

cup 100% apple juice, chilled

cup chilled strong mint tea*

Fresh mint leaves, as garnish (optional)

In a tall iced tea glass, combine the juices with the mint tea. Add iceto ll the glass, preerably using cubes made rom the juice-and-teablend. Garnish with resh mint leaves, i desired.

*Note: For strong mint tea, pour 6 ounces boiling water over 1teabag and steep or 5 minutes. Chill beore using.



6/13

Green Slush(Serves 1)

For an icy snack, whirl up this mix o ruits and sweet white grape

juice. Using the ripest ruit gives the sweetest favor. For honeydewmelon, this means taking the paler, juicier part near the center othe melon rather than the green fesh closer to the rind. The bananashould be super-ripe.

2 cups cubed ripe honeydew melon, rozen

1 cup peeled and cubed kiwiruit, rozen

1 ripe small banana, pre-peeled and rozen

cup 100% white grape juice, chilled

Place the rozen melon and kiwi in a ood processor. Slice the rozenbanana and add it to the other ruit. Pour in the chilled 100% juice.Whirl and pulse until the mixture is an icy slush. Immediately spoonthe slush into plastic cups and serve. Can also be served in glass des-sert dishes, like a granita, or a more sophisticated presentation.

PER SERVING: 70 calories, 0 g at (0g saturated at),16 g carbohydrate, 0 g protein, 2 g dietary ber,15 mg sodium.


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Gone Fishin(Serves 6)

Clear gelatin and ruit juice squares are a avorite or little ones to eat withtheir hands and grab the sh in the middle. Older kids can participate bystirring the gelatin and adding the sh.

4 cups 100% apple juice (clear variety, not uniltered) or100% white grape juice

4 packets unlavored gelatin

6 Swedish Fish or Gummy Fish

Pour 1 cup o the 100% juice into a medium metal mixing bowl. Sprinkle

on the gelatin and set aside to soten. Bring the remaining 3 cups juice toa boil. Pour the hot juice slowly into the sotened gelatin, stirring until it iscompletely dissolved, 1 minute.

Rerigerate the gelatin until a thin ilm clings to the sides o the bowlwhen stirred, about 45 minutes.

Rinse a glass baking dish (8x6x2 inch) with cold water and pour the thick-ened gelatin into it. I the gelatin has begun to set, spread it out as evenlyas possible. One at a time, holding the ish upside down, push them intothe gelatin so they look like they are swimming. Place them ar enoughapart to cut six blocks, each containing a ish. Rerigerate the gelatin untilvery irm, 3 to 4 hours.

To unmold, hold the dish in a pan o hot water or 1 minute, or until thegelatin releases when you bounce the pan. Invert the pan over a plate sothe gelatin drops onto it. With a sharp knie, cut the gelatin into 6 blocks,including one ish in each. The blocks are best served the day they aremade as the ish start to get gooey ater 12 hours.

PER SERVING:90 calories, 0 g at (0g saturated at),19 g carbohydrate, 3 g protein, 0 g dietary ber, 10 mg sodium.


9/13

Pineapple Teriyaki Sauce(Makes 1/2 cup)

Marinate a fank steak, shoulder steak, or London broil, in this tangy sauce.Besides adding favor, pineapple juice contains enzymes that help tender-ize the meat. Or brush this marinade liberally on salmon beore grillingor broiling. Teriyaki Sauce is also perect or stir-ries added at the end as aseasoning sauce.

cup 100% pineapple juice or 100% orange-pineapple juice blend

cup at-ree, reduced-sodium chicken broth

2 tablespoons reduced-sodium soy sauce

1 tablespoon mirin (or 2 teaspoons sake plus 1 teaspoon sugar)

1 garlic clove, pressed

teaspoon ground ginger (or 1 teaspoon grated resh ginger)

Freshly ground black pepper

2 ounces canola oil

2 teaspoon cornstarch, optional

In a mixing cup, combine the 100% ruit juice, broth, soy sauce, mirin,garlic, and ginger. Add about 8 grinds o black pepper. Pour the TeriyakiSauce into a 1-gallon resealable plastic reezer bag and add the oil. Addthe desired bee, seal, and marinate at room temperature or 30 minutes.Discard the marinade ater using.

For a stir-ry sauce, do not use the oil, but mix in the cornstarch. Add tothe wok at the end, cooking just until the sauce thickens to coat the otheringredients, 60-90 seconds.

This sauce keeps, covered in the rerigerator, or 2 days.

PER SERVING (1 Tbsp): 70 calories, 7 g at (


10/13

Very Berry Fruit Marinade(Makes 3/4 cup)

This ruby-red marinade adds a sophisticated touch to a bowl o resh

berries. It is especially useul combined with strawberries, blueberries,blackberries and raspberries when they are not locally in season. Also greatspooned over sliced peaches!

1 cup 100% cranberry juice blend (we recommend cranberry/pomegranate)

cup light, ruity red wine, such as Beaujolais

cup sugar (or zero calorie stevia sweetener equal to this amount)

3 (1-inch x 2-inch) strips lemon zest

3 (1-inch x 2-inch) strips orange zest

Place the juice, wine, sweetener, and zest in a medium saucepan and boilover medium-high heat until reduced by hal, about 10 minutes. Coolthe marinade in the pan to room temperature. I not using immediately,rerigerate, including the zest, in a glass jar or up to 3 days.

To use, marinate 4 cups resh berries or 20 to 45 minutes at room tem-perature, using a ork to gently toss them once or twice.

PER SERVING (1 Tbsp): 70 calories, 0 g at (0 g saturated at), 14 g carbohy-drate, 0 g protein, 0 g dietary ber, 0 mg sodium.


11/13

Sizzlin Peanut Sauce(Makes 1/2 cup)Hot, intense and tangy, this sauce gets the buzz you want in Sichuan-stylenoodles rom a combination o hot chili sauce and black pepper. Apple

juice adds nice balance to its heat. Simply toss it with cooked Chinesenoodles or spaghetti. Also serve it as a dipping sauce with skewers ogrilled satay.

cup smooth peanut butter

3 garlic cloves, inely chopped

2 tablespoons reduced sodium soy sauce

1 tablespoon brown sugar

1 tablespoon rice vinegar

1 tablespoon sriracha chili sauce

1 tablespoon roasted sesame oil

cup 100% apple juice

Place the peanut butter, garlic, soy sauce, brown sugar, vinegar, and srira-cha sauce in a mini-ood processor and whirl to combine. With the motorrunning, add the sesame oil, then the apple juice.

For Sichuan-style noodles, toss the sauce with cooked pasta, allowing 2tablespoons sauce or every 3 ounces o noodles. This sauce keeps, tightlycovered in the rerigerator, or 5 days. I it gets thick, use a bit o the pastacooking water to thin it out.

PER SERVING (1 Tbsp): 160 calories, 12 g at (2.5 g saturated at), 10 gcarbohydrate, 4 g protein, 1 g dietary ber, 290 mg sodium.


12/13

Italian Salsa Verde(Makes 1/2 cup)

Italians serve this classic sauce as a condiment accompanying meat andsh. Here, a splash o orange juice adds a rereshing update. Pass thisbright green sauce to accompany grilled chicken and sh. Toss it withcooked shrimp or spoon it on salmon, too. It is so good you may betempted to eat it right rom the bowl.

cup lat-lea parsley leaves, lightly packed

2 tablespoons chopped spearmint

2 tablespoon capers, rinsed and chopped

1 teaspoon inely chopped garlic

teaspoon dried oregano

cup 100% orange juice

1 tablespoon lemon juice

2-3 tablespoons extra virgin olive oil

2 anchovy ilets, inely chopped, optional

Finely chop the parsley by hand (there should be 1/4 cup chopped) andplace it in a small mixing bowl. Add the mint, capers, garlic, and oregano.The sauce can be made up to this point and rerigerated, covered, or 8hours. Just beore serving, mix in the orange and lemon juices, then stir inthe olive oil. Mix in the anchovies, i using.

PER SERVING (1 Tbsp): 90 calories, 9 g at (1 g saturated at), 2 g carbohy-drate, 0 g protein, 0 g dietary ber, 110 mg sodium.


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Find more inormation on the benets onutrient-dense 100% juice at www.ruitjuiceacts.org

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JPA Recipe Book Final2