Most people don’t usually think to roast radishes. It is common to see radishes thinly sliced at salad bars or cut in larger pieces at taco stands. Sometimes you see thinly sliced daikon in pickled slaws, especially in Southeast Asian cuisine. Roasted radishes, though, are beautifully tender, golden brown, paleo- and vegan-friendly, and a perfect low-carb alternative to potatoes. They also tend to have a pungent, peppery flavor in their raw form, and it can be quite assertive to the uninitiated. Roasting them helps to tame that peppery flavory and transform it into a sweeter, caramelized turnip that is juicy and delicious.

You can roast most radishes, and they’ll become tender, sweeter, and slightly nutty after roasting. Classic red glove radishes (the bright red bulbs) are the most common varieties, although daikon is another common, albeit larger, radish. French breakfast radishes have an elongated shape and become slightly sweet when you roast them, either in the oven or the pan. Watermelon radishes are also ideal for roasting, especially when you cut them into wedges. Plus, the color of watermelon radishes is absolutely mesmerizing.

It is imperative how you cut the radishes for this recipe. You want to cut them in small wedges, otherwise they may not roast properly, or some parts may be hard and unpleasant to eat. Besides their delicious flavor, radishes are also full of various nutrients. Studies confirm that some nutrients in radishes may aid digestive health, but most of the research focuses on the antioxidant compounds. For example, some of the compounds work to protect the body from liver, colon, breast, lung, cervical, and lung cancers. Coenzyme Q10 (COQ10) in radishes also blocked the formation of diabetes in animals, but more human research is necessary to claim that it does this in humans.

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First thing’s first: these are not pickles, despite their appearance. You can make the argument that they are, but we don’t classify them as such because the cucumbers do not pickle in a liquid. Additionally, you do not heat up the liquid to poor over the sliced cucumbers. Should you want to cut the cucumbers into spears, not rounds, you can do that as well. It’s a matter of preference because the flavor will be just as delicious no matter the shape.

These garlic dill cucumbers bring a refreshing, slightly tangy and herbaceous flavor to any potluck or simple weeknight dinner. Even though it is winter, this recipe will bring your taste buds into summer. It’s a timeless classic and you haven’t even tasted it yet! It balances the tangy, brininess of apple cider vinegar, fresh dill, and savory garlic. It’s also low in calories, low in carbohydrates, and a unique way to enjoy cucumbers. And believe us when we tell you that changing up the flavors of your veggies is paramount when you are trying to keep your taste buds interested while cleansing.

We recommend English cucumbers for this recipe because they have a thinner skin and minimal seeds, compared other cucumber varieties. If you have Persian cucumbers or hot house cucumbers, you can use them as well, but you may want to scoop out the seeds prior to marinating them in the liquid. You can also adjust the sweetness level to your liking, adding more or less maple syrup. Start small and go from there because you can always add more. Finally, you can serve this dish after a quick marinade, or you can marinate the cucumbers for four hours. The choice is yours, but it will be delicious no matter what.

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Just because winter is a little more gloomy, that does not mean you have to eliminate fresh, vibrant salads from your diet. We encourage you to embrace seasonal produce, such as pomegranates, oranges, broccoli, and other items that you can easily incorporate into a slaw, such as this one. Tossed in a balanced citrus vinaigrette dressing, this winter slaw serves as a main course on the raw vegan diet. It can also be a versatile side dish or topping for sandwiches post-cleanse. This slaw is truly a delightful balance of sweet and tangy flavors with a variety of textures.

One of the best things about this crunchy winter slaw is that it is easy to prepare, but that doesn’t mean it lacks flavor. Crisp cabbage, juicy pomegranate arils, crunchy broccoli stems, and torn kale leaves come together for an irresistibly refreshing dish. Plus, it is visually stunning! Make sure that you remove the thick kale stems, as they are very bitter and can leave an unpleasant taste in your mouth. If you want to make less work for yourself, get a package of baby kale leaves, which do not have thick stems and have a slightly sweeter taste than regular kale.

Instead of onion, we decided to include shallots, which have a similar flavor to onion, slightly more mild and sweet. The great thing is that shallots do not overpower the other ingredients. The pair beautifully with the sweet and tangy pear and refreshing pomegranate arils. Toss everything in the citrus vinaigrette and your palate is in for a real winter treat.

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An acorn squash is an excellent fall/winter squash that deserves a place on your table during colder weather. Similar to butternut squash in both color and flavor, acorn squash pairs beautifully with a touch of cinnamon, maple syrup, or a variety of herbs and spices. To stay consistent with fall and winter flavors, we went the cinnamon and maple route for this recipe. The squash caramelizes and becomes buttery-tender during the roasting process. Trust us when we tell you that this festive side dish does not disappoint.

One of the best things about this recipe, besides the highly addictive flavor, is how effortless and easy it is. All you have to do is slice the acorn squash in half, scoop out the innards, and then slice it into half moons. Just make sure that you do not slice the squash too thick or else it will take longer to cook. If you don’t want to spend time roasting them in the oven, you can consider cooking the squash slices in an air fryer or toaster oven, but you may need to do several batches, depending on the size of the appliance you use. The cooking time will also vary if you use an air fryer, toaster oven, etc.

If easy, wholesome side dishes really rev your engine, then you are going to love this recipe. It is every bit as cozy as it is delicious. In fact, it proves that healthy eating does not have to be a boring venture. Many healthy recipes are quite tasty and far from anything you think of when you imagine what “healthy” tastes like. This embraces sweet and savory flavors, combining them for cozy fall perfection. It is both versatile and crowd pleasing, so much so that your kids may even love it!

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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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Fall and winter invite many different squash types. They are gorgeous in color, unique in shape, and are quite versatile. You can steam them, roast them, boil them, puree them, and even add them to foods such as breads and pies. Although the more unique and seasonal varieties show up at local farmers’ markets, you can typically find a good variety at most major grocery stores during fall and winter. 

Squash is very dense and packed with flavor and nutrients. Most squash tends to have an orange flesh, such as pumpkins, butternut squash, or kabocha squash, which means it is rich in carotenoids. Those plant compounds benefit eye health, skin health, and immune function. They also contain complex carbohydrates and make great alternatives to classically unhealthy starches. Continue reading to learn more about winter squash and how to use them. 

Butternut Squash

A popular winter squash that is typically available year round, butternut squash is the sweetest and most flavorful during the fall and winter. It has a deep, orange-colored flesh that is sweet, nutty, and rich. You can use it in both sweet and savory recipes, such as soups, salads, vegetable medleys, baked goods, casseroles, and pies. You have to peel butternut squash and cut it in half to remove the seeds and stringy bits. 

Acorn Squash

An acorn squash is typically showcased in a themed, decorative box when you enter a grocery store during fall. It has a dark green skin and the shape resembles an acorn, hence the name. The flesh is either bright white or orange. This squash is perfect for roasting. Cut it in half, scoop out the seeds, and roast it cut-side down until you can easily pierce it with a knife. Serve it as a side dish or stuff the center of a roasted half with quinoa and diced vegetables.

Delicata Squash

This is a cylindrical squash with a delicate, cream-colored skin that has splashes of orange, green, and yellow. The delicata squash, also referred to as the peanut squash or Bohemian squash, can be sliced into rounds or half-moons. It is best roasted, but make sure to scoop out the seeds prior to cooking. It makes for a great side dish, but it can also be a main course if you want to stuff it with different things, such as rice, quinoa, or meat. 

Sugar Pumpkin

The sugar pumpkin, or pie pumpkin, is potentially the most popular winter squash. It is the type of pumpkin that you use if you want to make pumpkin pie from scratch, or if you want to make your own pumpkin puree. They have a bright orange skin with bright orange flesh and tend to be much smaller than traditional carving pumpkins. The rich, buttery flavor lends itself to both sweet and savory recipes. If you roast the pumpkin, you can also add it to a blender and blend with other ingredients to make a pumpkin soup. 

Spaghetti Squash

We saved the most unusual for last, as this oblong winter squash has a stringy flesh that resembles spaghetti once you cook it. Make sure not to overcook the squash or else it will just become mushy. When cooked properly, the strands come apart and you can use it as a pasta substitute. It has a mellow flavor, so it easily takes on a variety of herbs and spices, or even sauces. Cut it in half lengthwise, scoop out the seeds, and roast cut-side down until you can pierce the skin easily with a fork.

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After you eat this recipe, you will most likely call all of your friends and say, “You simply have to try this recipe.” Better yet, perhaps you will save it in your recipe bank and make it for Thanksgiving, or another potluck party during the holidays. Not only does it deliver impressive flavor, but it also provides lots of vitamins and minerals. The Brussels sprouts, which typically get a bad rap, come out to be just soft enough with a sticky-sweet exterior glaze. And it all comes together in just about 30 minutes!

Maple syrup is a common ingredient used in many fall-inspired recipes. It lends itself to those savory, aromatic spices in a variety of sweet and savory recipes. The slightly bitter flavor of Brussels sprouts needs the subtle sweetness that maple syrup provides. The fresh orange juice and orange zest also add a sweet citrusy flavor. If you didn’t look at what you were eating, you wouldn’t even know that you were eating Brussels sprouts. By the way, the fresh orange zest is a non-negotiable. Just do yourself a favor and use it!

One thing to note about Brussels sprouts is that you’ll want to give them a good rinse, scrubbing any dirt or grime off them. You may even want to peel one or two of the outer leaves to ensure cleanliness. Slice the Brussels in half to ensure even cooking, or quarter them if your sprouts are larger. The key to getting a classic, caramelized glaze on one side, though, is to place the sprouts cut-side down on the baking sheet.

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Get ready to enjoy a light and refreshing slaw recipe that is made without mayo or heavy dressing. Sometimes, it’s nice to take a break from the traditional coleslaw and make a lighter variation. This recipe is exactly that, and makes for a perfect side dish, taco topper, or salad substitute if you are cleansing. Plus, the lighter slaw is much lower in calories and fat than a traditional slaw with mayo-based dressing. Cabbage itself is low in calories, but the dressing is where the calories and fat come from. Not in this recipe, though!

You can’t have slaw without cabbage, which offers a rich nutritional profile. Cabbage provides vitamins C & K, fiber, antioxidants, and anti-inflammatory and immune-boosting properties. Some of the antioxidant compounds in cabbage may contribute to DNA protection and offer protection against certain types of cancer. Now, while cabbage is a nutritious ingredient, jalapeños also offer surprising health benefits. Commonly used in Mexican cuisine but popular worldwide, jalapeños are vibrant green hot peppers that are naturally rich in vitamins C, B6, A, & K, in addition to folate, manganese, and beneficial antioxidants.

Several lab studies indicate that capsaicin, an alkaloid compound in jalapeños and other peppers, exhibits strong anti-cancer properties. In fact, it has the potential to kill over 40 types of cancer cells without harming normal, healthy cells. Capsaicin works to fight cancer by stopping the growth and division of cancer cells, slowing the formation of new blood cells around tumors, and preventing the spread to other areas in the body. Will eating this cilantro lime slaw reduce your cancer risk? We can’t speak to that, but the ingredients speak for themselves! We hope you enjoy the slaw!

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Get ready to enjoy a vibrant marinated salad that features crisp cucumbers, juicy tomatoes, and sharp onions, creating a refreshing medley of flavors and textures in your mouth. Using your best knife skills, slice all of the ingredients to be uniform. If you want, you can slice the onions a little thinner than the other ingredients before combining them in a bowl. By marinating the ingredients in the oil, vinegar, herbs, and seasonings, you let their natural juices mingle, enhancing the overall freshness. The extra virgin olive oil adds a smooth richness, while the apple cider vinegar provides a tangy brightness that elevates the flavors.

To deepen the flavor profile, we added freshly chopped parsley and dill, but you can choose one or the other if you have an aversion to a particular herb. The herbs provide aromatic herbal notes that complement the vegetables beautifully. The addition of minced garlic introduces a pungent, savory layer that enhances the salad’s complexity, making each bite more flavorful and enticing. The combination of herbs and garlic transforms this simple salad into a fragrant, savory side dish suitable for any meal.

Marinating the vegetables allows the flavors to meld beautifully over time, resulting in a salad that is both tangy and herbaceous with a satisfying crunch. The acidity from the vinegar balances the richness of the olive oil, while the herbs and garlic provide a fresh, aromatic finish. This marinated cucumber, tomato, and onion salad is an effortless, wholesome dish ideal for picnics, barbecues, or as a cooling accompaniment to spicy or hearty meals.

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This could be the prettiest salad/slaw you make throughout the winter. It is very crunchy, crisp, refreshing, and slightly tangy. Filled with purple cabbage, carrots, pears, and pomegranates, there is no shortage of nutrients in this slaw. Plus, the vitamin C-rich citrus vinaigrette keeps you coming back bite after bite. If you love a dish that has texture and different levels of flavor, this is the slaw that will satisfy your taste buds. All other slaws will bow to this one!

A slaw is very versatile because you can enjoy it as an entree salad, side dish, or put it on sandwiches. Because of the sweet and slightly tart flavors, this slaw complements numerous entrees and sandwich toppings. As a quick note, the sandwiches are only for people who are not cleansing! This slaw may be cleanse-approved, but a sandwich is not. That said, you could roll up this slaw in a collard leaf to make a raw vegan wrap. Use one of our many nut meat mixtures or nut cheeses in the wraps for for added sustenance.

The slaw is as tasty as it is beautiful. The sweetness of the pear goes great with the tart and juicy pomegranate arils and slightly bitter purple cabbage. The citrus vinaigrette takes it to another level, though. In the words of Guy Fieri, “You could put that on a flip flop!” It’s so good that you could drink it! Save the dressing recipe because you may want to use it on other salads in the future. And as a last piece of advice, you can let the slaw sit in the dressing for an hour or two before serving so that the ingredients can soak up that citrus flavor.

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