April is big month of celebrations including Easter and Passover. To help you with great recipe ideas, here are several recipes you can make with your Power Juicer.

- Carrot Ginger Soup
- Orange Fennel Poppy Seed
- Carrot Soup
- Triple “R” Frittata
- Pineapple Glazed Ham
- Potato Latkes
- Easy Carrot Cake
- Apricot Thumbprint Cookies
- Strawberry Mango Gelato

Carrot Ginger Soup
Ingredients:
2 cups carrot juice
½ cup plain yogurt
1 ½ tbsp. ginger juice
freshly ground black pepper to taste
Directions:
Mix all ingredients. Chill before serving

Orange Fennel Poppy Seed
Ingredients:
3 tbsp. poppy seed
2 oranges (peeled)
¼ orange peel (pith removed)
1 cup olive oil
½ cup extra-virgin olive oil
½ cup white wine vinegar
1 tsp. sea salt
½ tsp. freshly ground black pepper to taste
Directions:
Juice the oranges and the peel. Mix all ingredients well. Serve over your favorite greens.

Carrot Soup
Ingredients:
8 carrots, peeled
1 onion, peeled
1 celery stalk
2 cups chicken stock
2 cups water
1 bay leaf
Directions:
Juice all the vegetables and place pulp, juice and the rest of the ingredients into a pot. Place on the stove and cook for 30 minutes on medium heat. Let cool for 20 minutes. Remove the bay leaf. Place the soup into a blender and puree.

Triple “R” Frittata
Ingredients:
3 red potatoes
2 red onions (peeled)
2 red bell peppers (stemmed & seeded)
2 sage leaves (chopped)
6 eggs
½ cup juice (from potatoes, onion, & pepper)
Directions:
Juice the potatoes, onions, and the peppers. In a bowl add the juice, the pulp, sage leaves, and the eggs. Mix well. Pour into a glass dish. Place in a 350°F oven for 10-15 minutes.

Pineapple Glazed Ham
Ingredients:
½ cup pineapple pulp
1 tsp. honey
Directions:
Marinate ham in pan by pouring fresh pineapple juice over ham. While ham is cooking, spoon fresh pineapple juice over ham to keep moistening it. Spoon pineapple pulp on the ham like a rub. After ham is fully cooked serve with pineapple salsa.

Potato Latkes
Ingredients:
6 potatoes
1 white onion
1 garlic clove
1 oz. whole-wheat matzoh meal
2 eggs
½ tsp. sea salt
Directions:
Juice the potatoes, onion and garlic. Place the pulp into a bowl. Add ½ cup of the juice, matzoh meal, eggs, salt and pepper to the bowl and mix well. Place a skillet on the stove on medium heat. Add oil to the skillet and heat. Divide the latkes into 10 pieces and place in the skillet. Cook until done.

Easy Carrot Cake
Ingredients:
3 ½ cups carrot pulp
½ cup apple pulp
3 cups whole-grain flour
1 cup canola oil
3 eggs
1 cup honey
1 tbsp. baking soda
2 tbsp. cinnamon
2 tsp. nutmeg
1 tbsp. vanilla
1 ½ cup crushed walnuts
Directions:
Pre-heat oven to 350°F. Blend oil, carrot, and apple pulp together. Add honey, eggs and vanilla to pulp mixture. Sift all dry ingredients and mix with pulp. Add nuts and mix. Grease pan. Fill pan and bake. Bake approximately 1 hour.

Apricot Thumbprint Cookies
Ingredients:
1 ½ cups whole-wheat flour
¼ tsp. baking powder
¾ cup sugar
¾ cup vegetarian butter substitute
1 ½ tsp. almond extract
4 apricots (pitted)
1 tbsp. agave
1 egg
½ cup all-purpose flour
Directions:
Make the cookie dough with flour, baking powder, sugar, butter substitute, egg and almond. Set aside. Juice the apricots. Place the pulp into a small bowl, add half the juice and agave together. Place a spoonful of the cookie dough on a cookie sheet. With your thump, make a thump print. Place half a teaspoon of the apricot mixture into the thumbprint. Bake at 350°F for 10-15 minutes.

Strawberry Mango Gelato
Ingredients:
3 cups strawberries (hulled)
2 mangoes (peeled & pitted)
1/3 cup agave
¾ cup half-and-half cream
Directions:
Juice the fruits. Place all ingredients in an ice cream maker to freeze.
Note: Always juice the berries first.