Who is ready to do away with the classic holiday side dishes? Before we offend anyone, you do not have to get rid of grandma’s recipes or anything like that. Instead, maybe you can include different sides at your holiday meals or parties this year. Too often do vegetables take a back seat at the holiday spread. If you see veggies on the table, they are most likely stripped of nutrients and prepared in an unhealthy way. This recipe departs from a dish of boring steamed carrots and pivots to change peoples’ minds about carrots. They will be an instant classic at your table!

It is very easy to roast vegetables that have a lot of flavor. The tricky part of roasting vegetables is cooking them evenly. The easiest way to get an even cook is to cut them uniformly. Thicker pieces will obviously take a lot longer to cook than thinner pieces. For this carrot recipe, you cook the carrots whole after peeling them. If the carrots you purchase are thick, feel free to cut them in even sticks to ensure an even roast. By the time the carrots are done, you want them to be fork-tender and caramelized, but not mushy. That is why the roasting time depends on the size of the carrots.

Now, tarragon is an underutilized herb in most households, but a lot of people don’t know how to use it. You only see fresh tarragon in teh spring and summer, but you can purchase dried tarragon any time of year. Tarragon has a subtle taste and is popular for flavoring, its medicinal properties, and for its fragrance. It pairs well with asparagus and carrots and goes great in soups and stocks. It is also rich in manganese, which is an essential nutrient that reduces oxidative stress in the body and plays several roles relating to metabolism, growth, and brain health.

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The great thing about making a salad for a meal is that it doesn’t require too much effort or time. As long as you have about 10 to 15 minutes to prep ingredients and toss them in a bowl, you can make a salad. It can serve as your main course or you can enjoy it as a side dish. The choice is yours, but a salad is always a quick and easy meal to enjoy while you are cleansing. The key is to use different ingredients and dressings, so that you keep your taste buds interested in raw foods.

This salad contains two different citrus fruits: orange and grapefruit. If you are opposed to grapefruit for whatever reason, you can omit it and just replace it with more orange or even blood orange, provided you can find that variety. You can also use tangerines or mandarins, depending on your preference. Similarly, you can use fresh lemon juice if you do not have limes on hand. With all of the citrus in the dressing, you don’t have to worry about the small amount of freshly diced jalapeño. Both the citrus and creamy avocado tame the spice, but you still get to enjoy that subtle kick.

Ideally, use fresh tarragon to get the best flavor. Tarragon is a leafy green herb that is very aromatic, and it goes great in salad dressings or marinades with fresh citrus. It exhibits a mild licorice flavor, but it is less intense than star anise. It is common in many French dishes because it can elevate a dish. In fact, some French chefs refer to it as “the king of herbs,” but just remember that a little goes a long way. That subtle licorice flavor also pairs nicely with the peppery arugula.

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Bad breath does one thing and one thing only: it makes a bad impression. People cringe at the first scent of foul breath. Some do what they can to bare the onslaught of stench, while others are brutally honest and break the news. Their intentions are good, but it’s all in the way things are worded, right? 

First and foremost, proper dental hygiene is the best way to prevent bad breath. However, you can still develop bad breath if you maintain a poor diet. The two primary causes of bad breath are poor dental hygiene and gastrointestinal issues. Failure to regularly brush and floss contributes to bad breath, but so does an unhealthy diet. Certain foods cause bacterial build up both in the mouth and in the gut; thus, the origin of the foul smell. 

If you want to kick that bad breath to the curb, you need to practice good oral hygiene and eat certain foods. Foods have the ability to establish healthier bacteria and alkaline levels in the mouth and stomach. That’s good news if you’re trying to add more shine to your smile. Continue reading to see which surprising foods help to combat bad breath. 

Cherries

According to several research studies, cherries work eliminate the smell of methyl mercaptan. This is a known gas, which naturally occurs in certain foods like cheeses, certain lettuces, or onions. It has a potent smell and can create bad breath. Snack on a few cherries, suck on the pits, and it should help eliminate the stench. 

Fresh Herbs

Most dentists agree that herbs, specifically parsley, rosemary, mint, basil, cilantro, and tarragon, work to fight bad breath. These herbs contain enzymes that attach to sulfur-containing compounds in the mouth in an effort to neutralize odors. You can eat them, but it’s beneficial to chew on these raw herbs for maximum results. You can also boil some of these herbs, like mint, into a tea and combat the problem that way. 

Fennel Seeds

People in India have used fennel seeds to fight bad breath for generations.The licorice-flavored seeds help to boost saliva production, which naturally lubricates and rinses the mouth. When you frequently rinse the mouth with new saliva, it’s easier to wash away bacteria that causes bad breath. If you don’t want to eat fennel seeds, incorporate ground fennel seeds into smoothies, morning toast, or brew the seeds into smoothies.

Leafy Green Vegetables

Leafy greens offer numerous benefits for the entire body, not just your teeth. They are naturally rich in chlorophyll, which helps to mask stinky breath. Dentists consider chlorophyll to be a deodorizer for your mouth, neutralizing smells. Leafy greens also work to balance pH levels in your mouth, keeping it less acidic. An acidic mouth is a breeding ground for bacteria, which leads to bad breath. The best leafy greens to consume include spinach, kale, lettuce, arugula, bok choy, okra, collard greens, and chard. 

Apples

While an apple a day may not keep bad breath away, eating an apple may help you combat the problem. Apples contain a lot of fiber, which essentially brushes your teeth the natural way. Fiber increases salivation more than other foods, which helps to wash away bad bacteria. Additionally, fiber helps to move food through the digestive tract, which helps avoid waste accumulation that can contribute to bad breath. Lastly, the crunchiness of apples can help to remove food and other bacteria that gets stuck between your teeth. 

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No matter what diet you follow, it’s imperative to season your food. Nobody just eats things as they are without a little extra flair and assistance from spices and seasonings. By this logic, all food has the potential to taste amazing, but people seem to think that seasonings are exclusive to meat-centric diets. We have good news: if you recently made the switch to a plant-based diet, you can enhance your food with powerful spices. 

More often than not, the food in the Standard American Diet has excess calories, added flavors, processed ingredients, dairy products, and unhealthy fats. Now, some of those ingredients make their way into plant-based food options, specifically the varieties that come in packages. That means that vegetarians and vegans can be unhealthy if they eat the wrong foods. Fresh fruits and vegetables have unlimited potential to create complex flavors, but they need the assistance of herbs and spices to make that happen. They won’t simply dazzle you with inherent flavors on their own.

Of course, there are common seasonings that you know: sea salt, pepper, crushed red pepper, paprika, and oregano. In order to transform your plant-based meals from bland to fantastic, you need to give your spice cabinet or drawer a facelift. Use these spices in combination with each other, and the ones you already know about, and you won’t even recognize your plant-based meals!

Nutritional Yeast

If you’re going plant-based, make sure that you keep nutritional yeast in your kitchen at all times. Not only is it loaded with vitamin B12, but it also adds a nutty, cheesy flavor to all sorts of dishes, including sauces, dressings, dips, roasted vegetables, and more. It’s like the plant-based alternative to Parmesan cheese!

Cayenne Pepper

Do you like a little extra kick in your food? Don’t set your mouth aflame; rather, use this spicy seasoning sparingly. Cayenne pepper goes great in homemade soups, stir-fries, sauces, dips, and plant-based entrees. In addition to the adding a fiery flair to your food, cayenne pepper offers a long list of health benefits. Studies have shown that cayenne pepper helps to alleviate migraines, decrease inflammation and pain, improve metabolism, and expel mucus. 

Cumin

Cumin powder comes from the cumin seed. You can purchase either variety, but it’s easier and more time efficient to purchase the powder version. You have to toast and grind the seeds prior to seasoning your food if you purchase the seeds. Cumin is a classic spice in Mediterranean and Latin cuisines, but you can also use it in Middle Eastern dishes. It adds an earthy and fragrant taste to stews and soups, especially curries. 

Turmeric

This vibrantly orange spice is a wonderful seasoning to accrue, no matter what diet you subscribe to. Turmeric is known for its anti-inflammatory properties and for being a signature ingredient in curries. You can also use it as a hearty seasoning for roasted vegetables, especially root vegetables like sweet potatoes and beets. It has a mild, mustard-like flavor that can be slightly bitter, so mix it with cumin, sea salt, and black pepper for a more well-rounded flavor profile.

Tarragon

This herb has a very assertive flavor, so the number one rule is to use it sparingly. Tarragon has the ability to take over an entire dish, which means you don’t need more than a dash or a pinch. The herbaceous quality of tarragon, which also has an anise or licorice flavor, is great for savory dishes, especially ones with mushrooms, potatoes, spinach, artichokes, and leeks. 

Cardamom

Common in Indian cuisine, cardamom is a warming spice that has a mildly sweet flavor. It goes great in dishes that contain rice, carrots, lentils, squash, and sweet potatoes. Additionally, it complements the strong flavors of cinnamon, cumin, turmeric, and ginger. It’s also an essential ingredient in chai spice, making it excellent for tea.

Coriander

In case you haven’t noticed, a lot of spices start with “C,” with four of them being on this list. That’s just mere coincidence. Fun fact: coriander seeds actually bloom into cilantro. When it comes to the seeds, though, grind them up into a fine powder and use them in Hispanic or Indian cuisine. The inherent pepperiness and earthy flavor lends coriander to savory dishes that utilize tomatoes, potatoes, bell peppers, and onions. Add it to soups sauces, chilis, and marinades!

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Citrus salts are a fun way to keep your food interesting. They can awaken your taste buds and make an ordinary dish, dressing, or sauce flavorful and zesty. You can be experimental with various citrus fruits and spices, creating unusual flavors that cater to different cuisines.

You can always build more flavors on top of other flavors. Citrus zest offers a subtle yet signature hint of citrus to whatever you are making. You can use mandarins, lemons, limes, grapefruit, oranges, or tangerines, and you’ll be reaping the many health benefits of each citrus peel. Here are a couple reasons why you should regularly add citrus peels to your salts.

Antioxidant-Rich

Much like citrus fruits themselves, the peels are rich in antioxidants. These antioxidants work to protect your DNA from free radical damage, and can help boost the immune system as well. Plus, many citrus fruits, specifically lemons and limes, are great for helping the body reach an alkaline state.

Lowering Cholesterol

Several studies indicate that consuming citrus peels can help lower cholesterol levels and decrease a person’s risk of heart disease. Citrus peels actually contain PMF compounds, which help to lower bad LDL cholesterol levels by 30%.

IMPORTANT: ONLY USE SEA SALT WHEN MAKING THESE CITRUS SALTS. HIMALAYAN PINK SALT IS ALSO OKAY TO USE.

Making The Salts

The best way to zest the citrus peels is with a microplane grater. The amount of grated citrus peel should always be the same as the amount of sea salt used. For example, if you have one ounce of grated lemon peel, you should mix it with one ounce of sea salt. When you zest the citrus peel, mix it in the sea salt with your fingers. Let the citrus salt dry in the open air and then cover it in a glass jar. You can store it in your cupboard. Just keep adding sea salt and more citrus zest to keep up your supply. Try out some combos below and see how they enhance your dishes!

Orange Tarragon Salt

Mix together equal parts orange zest and sea salt and combine with tarragon to your desired taste. This can be a great seasoning for a salad dressing.

Lime Chili Salt

Mix together equal parts lime zest and sea salt and add your desired amount of cayenne pepper or red chili flakes. Using more cayenne or chili flakes will obviously intensify the heat.

Lemon Lavender Salt

This can be a great seasoning for raw ice cream recipes. The subtlety of lemon and lavender set up a beautifully refreshing flavor.

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