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Want to squeeze out calories and fat while adding flavor (and antioxidants) to your dishes? Cook with juice! Slim down your meals with these sips.


Made from a part of the cashew tree (but not the nut itself), this juice adds a nutty taste to beef dishes. Substitute it for sauce in a stir-fry: The high vitamin C content improves your body’s absorption of the meat’s iron, says Allison Arnett, R.D., of Boston.

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Use this beta-carotene-laden juice (the nutrient promotes healthy vision and also protects against heart disease) in Asian noodle dishes. Spices such as ginger, garlic, cinnamon and cumin enhance the sweet and savory flavor of the juice.


Instead of basting pork roast, turkey and roast chicken with butter or oil, use apple juice to get sweet, ultra-moist meat for zero added fat and a fraction of the calories. Apple juice’s phytonutrients also help promote good cholesterol.

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