Do you ever wonder which fruits and vegetables are most contaminated with pesticides? Or are you one of those shoppers that just hopes for the best when they buy produce? If you have concerns, fret not because the Environmental Working Group (EWG) publishes an annual Shopper’s Guide every year. In this guide, the EWG highlights the Dirty Dozen and Clean 15, two lists that help consumers reduce exposure to potentially harmful chemicals while helping them consume lots of produce.

The EWG suggests that even after you wash and peel certain fruits and vegetables, they can still contain pesticide residue. Nearly 75% of non-organic fresh produce sold in the United States contains pesticide residue. That underscores how widespread exposure has become, even for people who habitually and thoroughly wash fruits and vegetables. 

This information should not scare you away; rather, it should help you make smarter, healthier produce choices. If you are looking for the most up-to-date information from the EWG, it recently published both the 2026 Dirty Dozen and 2026 Clean 15 lists. 

The Key Findings

In the 2026 Dirty Dozen and Clean 15 lists, researchers note several insights of importance. Some of the key findings are detailed below:

• 96% of the Dirty Dozen samples contained pesticide residues
• Nearly 60% of Clean 15 produce had no detectable pesticides
• More than 54,000 produce samples were analyzed across 47 fruits and vegetables
• On average, some samples contained four or more pesticides 
• PFAS (or forever chemicals) were found in a large number of samples
• Nearly 75% of conventional produce contained pesticide residues, even after washing practices
• Researchers found 264 different pesticides overall

2026 Dirty Dozen List

Researchers note that there were no major items removed or added to the 2026 listThe 2026  Dirty Dozen list includes both fruits and vegetables with the highest pesticide contamination. Below, you will find the 12 most pesticide-laden produce items:

• Spinach
• Kale, collards, and mustard greens
• Strawberries
• Grapes
• Nectarines
• Peaches
• Cherries
• Apples
• Blackberries
• Pears
• Potatoes
• Blueberries

From samples on the Dirty Dozen list, researchers found 203 total pesticides, and pesticides were found on 96% of all samples on the list. PFAS were found on 63% of all Dirty Dozen foods. Potato samples had an average of two pesticides, while all other 11 produce items had four or more pesticides. All of the foods on this list tend to have thin skins that easily absorb pesticides. When available, buy organic versions of these items. 

2026 Clean 15 List

The Clean 15 list remained unchanged from 2025 to 2026, but the rankings may have shifted slightly. What is clear is that this list highlights the produce items with the lowest pesticide levels. Nearly 60% of the produce on the 2026 Clean 15 list had no detectable pesticides, and only 16% of the produce had residues of multiple pesticides. 

• Pineapple
• Sweet corn (frozen or fresh)
• Avocados
• Papaya
• Onions
• Sweet peas (frozen)
• Asparagus
• Cabbage
• Cauliflower
• Watermelon
• Mangos
• Bananas
• Carrots
• Mushrooms
• Kiwi

Many of the foods on this list have thick skins or natural resistances to pests. That ultimately reduces pesticide exposure, and they are generally safe to buy conventionally if you are on a budget and cannot afford organic varieties.

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Everyone loves a good snack, especially chips. In fact, it is pretty difficult to no reach your hand in an open bag of chips and grab a handful. If the bag is not open, the temptation to open it is potentially the most powerful force in the universe. While that may or may not be true, one thing is for certain: chips are highly addictive, but they typically contain problematic ingredients. We always want our cleansers to have access to various entrees, desserts, and snacks, especially, to help them power through their cleanses. Enter the dehydrator!

Why should you dehydrate instead of fry? Well, dehydrating preserves a food’s natural integrity, while simultaneously enhancing its shelf life without introducing harmful byproducts. That ultimately makes a dehydrated snack a cleaner, healthier preparation method than frying. Dehydrating at low temperatures gently removes a food’s water content, helping it retain as many vitamins, minerals, enzymes, and fiber as possible. In contrast, frying (especially at high heat) can kill nutrients and create harmful compounds like trans fats and oxidized oils.

So what makes these dehydrated carrot chips so special? Well, carrots are a vibrant, nutrient-dense root vegetable that can help support eye health, as it is rich in beta-carotene. The body converts beta-carotene into vitamin A, which helps promote clearre vision, more radiant skin, and a stronger immune system. Additionally, their high fiber content aids digestive function, supporting gut health and helping the body eliminate waste efficiently. The natural compounds in carrots may help balance blood sugar levels and support heart health by contributing lowering “bad” LDL cholesterol levels.

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Root vegetables have been enjoyed by many cultures for hundreds, even thousands, of years. These vegetables are defined as edible plants that grow underground. Popular root vegetables include turnips, beets, potatoes, carrots, and ginger, among many others. Each vegetable comes with a distinct set of nutrients and health benefits, some of which we’ll explore in this article. Continue reading to learn about some healthy root vegetables to enjoy this fall and winter. 

Radishes

Radishes have a peppery flavor, which comes from the sulfur-containing compounds, isothiocyanates. These compounds exhibit anti-inflammatory and antioxidant effects in the body. Radishes are also rich in vitamin C, which encourages optimal immune function and aids collagen synthesis. Additionally, radishes provide coenzyme Q10 (CoQ10), anthocyanins, and phenolic acids, all of which aim to protect the cells in the body. 

Ginger

Ginger is a flowering plant from China and is closely related to turmeric, another root vegetable. It contains gingerol, the primary antioxidant to which researchers attribute many of ginger’s health benefits. One study involved 1,278 pregnant women, and study authors noted that ginger was effective at reducing morning sickness and nausea. Other studies have found ginger to be effective at reducing pain and inflammation. 

Beets

Beets may be one of the most nutritious root vegetables available. They are naturally rich in folate, fiber, manganese, and nitrates, which help dilate blood vessels, potentially lowering blood pressure levels. According to research, consuming beets may help improve exercise performance and increase blood flow to the brain. Take advantage of these benefits by roasting, steaming, juicing, pickling, or boiling these blood red vegetables. 

Rutabaga

This root vegetable is not in your average grocery store. It isn’t the most attractive vegetable, but it does offer lots of fiber, vitamin C, potassium, and several B vitamins, including thiamin and niacin. These B vitamins are necessary for energy metabolism, cellular function, and growth. One cup of mashed rutabaga, which can serve as a potato substitute, satisfies nearly 50% of the recommended daily intake (RDI) of vitamin C. 

Carrots

Carrots are packed with provitamin A carotenoids, including beta-carotene, which converts to vitamin A in the body. Beta-carotene colors carrots and is largely responsible for their many health benefits. Carrots also contain vitamin K, vitamin B6, and potassium, which is a mineral necessary for blood pressure regulation. Because of the impressive amount of antioxidants, carrot intake has been linked to numerous health benefits, the primary of which is a reduced risk of multiple cancers, including pancreatic, leukemia, breast, and prostate. 

Onions

It would be hard for many recipes delicious without the addition of onion. They provide integral flavor and offer an impressive nutritional profile to boot. Onions are particularly rich in fiber, vitamin C, and antioxidants. Research shows that including onions in you daily diet may significantly reduce blood sugar levels, specifically in people with diabetes. Other research indicates that onions offer potent anticancer properties. Some observational studies note that a higher intake of onions may reduce the risk of common types of cancer.

Purple Potatoes

Unlike yams, which are naturally rich in beta-carotene, purple potatoes contain anthocyanins, which are plant pigments that give the potatoes their signature color and health benefits. Anthocyanins exhibit antioxidant and anti-inflammatory properties. According to researchers, a diet rich in anthocyanin-rich foods, such as purple potatoes and blueberries, is especially beneficial for heart health. One study found that consuming 200 grams of cooked purple potato per day for two weeks improved arterial stiffness. Arterial stiffness increases the risk of heart attack and dementia. Purple potatoes may help enhance arterial health with their antioxidant and anti-inflammatory properties. 

Celeriac

This root vegetable may be the ugliest one on this list, but don’t let the appearance steer you away. Celeriac belongs to the same plant family as parsley and celery and even tastes like celery. It provides lots of vitamin C, fiber, and potassium. Because of its low carbohydrate content, celeriac makes a great lower-carb swap for other potatoes and root vegetables. Additionally, this unique root vegetable offers a variety of antioxidants, including flavonoids like apigenin and luteolin, which exhibit cellular-protective properties.

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We absolutely love this sun-dried tomato and raw red bell pepper hummus that is made without chickpeas. Not only is it full of flavor, but it is also contains with nutrients, alkaline, and incredibly for your digestive system. You will need a high-speed blender or food processor (we think this is the better option) to create a smooth consistency with this raw hummus. If you do not have a great blender, you can still make this recipe, but you may end up with a more rustic consistency. That flavor will still be fantastic, though.

The combination of red bell pepper and sun-dried tomatoes makes this dip. You get a savory sweet combination that has just the right amount of tang. Those two ingredients pair beautifully with the zucchini and spices. To keep this raw hummus a reddish hue, make sure to peel the zucchini, or else the green peel may turn this red hummus slightly brown. To be clear, hummus made without chickpeas still tastes like traditional hummus. The lemon, tahini, and spices give this recipe that distinct hummus flavor you know and love.

The zucchini is the ingredient that gives the raw hummus the body and thickness you want from a dip like this. Even though it is made with vegetables, we encourage you to eat it with raw vegetables sticks, such as celery, carrots, or bell peppers. You can also spread it on nori rolls or in raw collard wraps. We have many recipes for both of those meals in our recipe section. Lastly, the hummus is a little thin when you blend it, but chill it in the fridge for a couple hours and it will thicken up.

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Allow us to introduce you to your new favorite pasta sauce. It is a hidden vegetable pasta sauce, which is a clever way to add more vegetables to a classic dish you know and love. Don’t worry, though, the flavor is exactly what you’d expect from a traditional marinara. This sauce contains zucchini, bell peppers, leeks, carrots, garlic, and onions, and you blend the vegetables into a smooth base, so they disappear into the sauce. Even though the sauce contains a generous mix of vegetables, the dominant flavor is from the tomato sauce and Italian herbs.

To build that familiar marinara flavor, you slowly cook the vegetables until they are soft and aromatic. The classic combination of garlic and onion creates the savory foundation, while carrots and bell peppers add a hint of natural sweetness, complementing the acidity of the canned tomato sauce. Zucchini and leeks add body and mild flavor without overpowering the sauce. Once everything is tender, blend the mixture until completely smooth. You want to create a sauce with a velvety texture, so you are not biting into big pieces of vegetables while enjoying your pasta.

What you are left with is remarkably like a traditional marinara sauce—rich, balanced, and tomato-forward. This is a great sauce to enjoy if you feel like you do not consume enough vegetables on a regular basis. It is also a great way to sneak more vegetables into your children’s meals. It’s the comforting character of a familiar pasta dish with an added nutritional flair.

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Get ready for a raw vegan slaw to pull you out of whatever slump your in. This isn’t some dish that just hides in the corner while you carry on with the rest of your meal. This is the main event! You get a forkful of crisp cabbage, tropical mango, herbaceous cilantro, and zesty lime, refreshing your palate with every bite. This mango slaw offers a hint of spice and a sweet tang. It’s truly the dinner hero you didn’t know you needed, but you didn’t hear that from us.

This recipe works for many reasons, the primary of which is that you get a burst of tropical flavor in every single bite. The mix of sweet mango, crisp cabbage, red onion, and carrots is just plain satisfying. Once the prep is complete, you can toss the slaw together in a matter of minutes. You can even dress the slaw and let it marinate for 30 minutes or so prior to serving. That allows the flavors to get to know each other a bit before you enjoy the raw slaw. Don’t worry about the dressing making the ingredients soggy because the ingredients are sturdy enough to hold up well before you plate.

When it comes to the mango, you want to make sure that it is ripe so that you have a sweet element. An unripe mango will be bitter and more difficult to chew. Not only does a ripe mango provide a soft bite and seductive sweetness, but it also pops with vibrant yellow color on the plate. A quick citrus dressing made with avocado oil, fresh lime juice, and some seasonings ties everything together. We hope this slaw makes an appearance at your next weeknight dinner.

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Get ready for a bright, lightly sweet, and refreshing juice made from grapefruit, carrots, and ginger root. Grapefruit’s tangy citrus bite is beautifully balanced by the earthy sweetness of carrots. Ginger root provides a subtly spicy kick and a warmth that helps enhance digestion and immune function. This simple combination of ingredients offers valuable nutrients, especially vitamin C, beat-carotene, and anti-inflammatory compounds. All of those nutrients together make this juice invigorating and supportive to overall health and wellness.

Grapefruit provides several key nutrients that are vital to immune function, heart health, metabolism, and liver support. Grapefruit is very rich in vitamin C, which encourages white blood cell production and collagen formation. Regarding heart health, the potassium in grapefruit helps regulate blood pressure, while the flavonoids work to reduce inflammation and enhance blood vessel function. Grapefruit also contains naringenin, which may reduce liver fat, aid detoxification pathways, and improve insulin sensitivity and glucose metabolism.

Carrots, much like grapefruit, work to support immune function, heart health, skin health, and gut health. They are naturally rich in beta-carotene, which converts to vitamin A in the body. Vitamin A is essential for night vision and maintaining healthy mucosal barriers. Finally, ginger contains key antioxidant compounds, including gingerol, shogaol, and zingerone. Researchers believe these compounds inhibit inflammatory pathways, helping to reduce muscle soreness and joint pain. They may also improve insulin sensitivity, improve gut motility, and encourage better circulation.

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Peanut sauce with noodles and vegetables is a legendary dish that is highly addictive. Due to the limitations of the raw vegan cleanse, we took that recipe and adapted it to fit the raw vegan parameters. You cannot have rice noodles, but you can transform the humble carrot into noodles with a vegetable spiralizer. The noodles offer great texture and serve as a great vessel for the incredibly rich almond butter sauce. Is it more delicious than the classic peanut noodle dish? We’ll leave that for you to decide.

We aren’t going to knock peanut butter, but a lot of store bought varieties contain added sugars and unhealthy hydrogenated oils. This recipes replaces peanut butter with raw almond butter, which is naturally rich in protein and healthy fats. Rice noodles are high glycemic and do not offer a lot of nutrients, whereas carrot noodles are fiber-rich and full of beta-carotene. The sauce also utilizes the meat and water from a young Thai coconut, which offers a lovely sweetness that complements the nutty almond butter, spicy ginger, zesty lime juice, and coconut aminos. If you want to kick things up a notch, you can add some more red pepper flakes.

What you are left with is a flavorful combination of healthy ingredients. After eating it, will you reach a state of elation? Only you can answer that. We’ll just say it is a great raw entree that fills you up and keeps your palate interested in raw vegan dishes. Leave the salad be for a day and create something unique like this!

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It’s officially winter, people! Just because the weather is colder and the decorative lights adorn houses, that doesn’t mean that fresh produce takes a backseat to comfort foods. In fact, the colder months actually bring some of the most nutrient-dense fruits and vegetables of the year. Winter produce is typically hearty, flavorful, and especially good for supporting the body when daylight is short and colds and flus are circulating. Consider this article a tour of some of the best seasonal winter produce; plus, your body will thank you for eating them.

Citrus Fruits (Oranges, Grapefruits, Lemons)

Think of winter as citrus season, and that’s no accident. It’s exactly when you need them most, as they are naturally rich in vitamin C, which supports immune function and helps the body absorb iron from plant-based foods. Vitamin C also works to enhance collagen production, which your skin desperately needs during dry winter weather. Citrus fruits also contain antioxidants that work to protect cells from damaging free radicals. Plus, their bright, fresh flavor is a mood booster during those gray winter days.

Kale

Kale is one of those leafy greens that thrives in cold weather, and frost actually makes it taste slightly sweeter. That’s true for a lot of other root vegetables, such as parsnips and sweet potatoes, as well. The light snow cover somehow makes them a little sweeter! Kale is rich in vitamins A, C, and K, all of which aid immune function, bone health, and vision. It also contains compounds that support heart health and help reduce inflammation. For such a tough-looking green, it’s surprisingly nutrient-dense. Just make sure to remove the thick, fibrous stems before you enjoy, as they can taste quite bitter.

Brussels Sprouts

Once unfairly hated, Brussels sprouts are now a winter favorite, and you can commonly see them on restaurant menus. These little green bulbs are rich in fiber, which helps keep you regular and may promote better heart health. The vitamin C in Brussels sprouts support immunity, but it also helps protect cells and may support long-term health.

Sweet Potatoes

A classic winter staple, sweet potatoes are filling, comforting, and quite versatile. They contain a lot of beta-carotene, which the body converts into vitamin A to support vision and immune health. Sweet potatoes also provide complex carbohydrates for steady energy, in addition to fiber that helps keep you full and supports gut health.

Carrots

It’s hard to think of carrots as a winter produce item, considering that you can buy them throughout the year. They are especially tasty during winter and just like sweet potatoes, carrots are rich in beta-carotene, which supports eye health and immune function. They also contain antioxidants and fiber, making them good for both overall health and digestion.

Beets

Beets are a cold-weather root vegetable with a vibrant crimson color and bold, earthy flavor. Beets contain nitrates that help to encourage healthy blood flow and heart function. They’re also a source of folate, which is integral for cell growth and healthy fetal development, and they contain antioxidants that help reduce inflammation.

Winter Squash (Butternut, Acorn, Kabocha)

As the name suggests, these squash varieties are freshest during winter, although they show up during mid-to-late fall. Winter squash are built for the season, as they have thick skin, long shelf life, and tons of nutrients. Most of them have a rich, orange flesh, meaning they are naturally rich in beta-carotene, but they also contain vitamins A and C, which encourage immune and skin health. They also provide potassium, which helps to naturally lower sodium levels in the body, a process that may lower blood pressure levels. Their natural sweetness makes them perfect for cozy winter meals, such as stews, soups, or roasted vegetable medleys.

Apples and Pears

Even though apples and pears are classic fall fruits, they are still going strong throughout winter. Both apples and pears are rich in fiber, especially in their skins, offering support to the digestive system and helping to keep blood sugar stable. They also contain antioxidants that support heart health and overall wellness.

Winter produce may not always look the most appealing, but it’s hearty, nutrient-dense, and exactly what the body needs during colder months. Plus, eating seasonally means better flavor, better nutrition, and often better prices. Even when it’s freezing outside, your plate can still be colorful, fresh, and full of health/life.

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A traditional Thanksgiving dinner isn’t the epitome of health. In fact, it is the antithesis of health, and gorging oneself into a food coma is the ultimate goal. The giant spread usually consists of holiday pies and carb-centric sides that are loaded with sugar and fat. But if you want to lighten up the menu this year, we have some great Thanksgiving side dishes that will do the trick. 

It can be scary to divert from the familiar, but sometimes you need to jump into the deep end. You can search for new twists on green bean and sweet potato dishes, for example, and invite new flavors to the party. Feature seasonal produce items like Brussels sprouts or replace potatoes with celeriac, another seasonal produce item. One of the primary things that we encourage you to do is add more greens and refreshing dishes to your Thanksgiving spread. Not only does this increase your vegetable intake, but it also nourishes the body and makes the digestive system happier.

Ahead, you’ll find seven easy and healthy recipes that will go great with your Thanksgiving feast. Not only are they scrumptious, but they are a lot lighter than the traditional sides that accompany the big meal. They include more vegetables, some of which are seasonal, and aim to help you feel lighter on the day. 

Pomegranate, Avocado, & Citrus Brussels Sprouts Salad

Brussels sprouts make a great canvas for the color and flavor of fresh pomegranate arils, creamy avocado, and citrus dressing.

Click here to make the recipe. 

Orange Maple-Glazed Brussels Sprouts

Ready in just 30 minutes, these orange maple-glazed Brussels sprouts are the perfect fall-inspired side dish for. It’s like vegetable candy! It will be an absolute treat at your Thanksgiving table.

Click here to make the recipe. 

Vegan Scalloped Potatoes

Soft, tender, and smothered in a garlicky, creamy sauce, these vegan scalloped potatoes are the perfect sophisticated holiday side dish. These are incredibly creamy, garlicky, and sensationally delicious, especially when made from scratch. Yes, from scratch!

Click here to make the recipe. 

Rainbow Roasted Carrots

Are you ready to taste the rainbow? Far from Skittles, these herbaceous, roasted rainbow carrots are the perfect Thanksgiving side.

Click here to make the recipe.

Herb Roasted Acorn Squash

We don’t want to sound overconfident, but this is a near perfect recipe. Roasted to perfection, you just can’t get enough of this squash.

Click here to make the recipe. 

Mashed Rutabaga With Chives

Could this side dish be the new favorite menu item at your holiday feast? Mashed rutabaga is a peppery, fluffy, and low-carb treat!

Click here to make the recipe.

Roasted Peaches

Get ready for one of the best vegan treats you can have during summer. Roasted peaches celebrate the fruit in its natural state!

Click here to make the recipe.

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