Sticking with the unconventional and untraditional Thanksgiving side dish theme, I have come up with this stunning, incredibly delicious, different, and satisfying sweet potato dish. I literally created it on a dime, when recently wondering what to do with three vivid purple sweet potatoes sitting on and staring at me from the kitchen counter. I could have sworn I heard little voices screaming “eat me!” 

Okay, I will admit this side dish is not a very traditional Thanksgiving side dish but will make a great addition to a rounded-out and creative meal. I sometimes crave something other than the usual suspects, like mashed potatoes and stuffing, and preferably gluten-free and dairy-free. As I mention in the title, it is simple, super simple with only 8 ingredients, about 15 minutes of prep time and 20-25 minutes in the oven. I will personally take simple, easy, and non-complicated when it comes to a holiday meal. At least some of the dishes.

Strawberry and rhubarb make the perfect marriage of flavors, the juicy sweet meets the tart. Add on a crumbly topping and you have yourself the perfect summer dessert.

Recently, I completed a 10-day winter reset using Macrobiotic and Ayurvedic principles in the food I prepared, and my husband and I ate.

In Macrobiotics, founded by George Osawa, one of the main principles is to be in harmony with nature. Also, what is emphasized is an acid, alkaline balance as well as the selection of foods which are considered anti-inflammatory, organic, and locally sourced when possible and based on combining healthy traditional food, including fresh vegetables, whole grains or their products, beans, fruit, nuts, seeds, pickles, fermented foods, herbs, seasonings, sea vegetables, and teas.

Radishes are one of my top favorite vegetables. There are beautiful to look at, available year round in most parts, versatile and highly nutritious.

I have always loved the crumbly and buttery shortbread-like texture of a Mexican wedding cookie, the melty and soft sensation of the powdered confectioner’s sugar in my mouth, has carried me to new heights. The reality now is I can’t really eat flour, sugar, butter, as a combo deal, not if I don’t want to feel crummy later. Behold the challenge of how to achieve this mouth sensation dairy, gluten and sugar free. I am certain we have achieved an as close as you can get to the real thing cookie and maybe even better then the real thing.

For starters I just want to say to all the vegans out there, that this can be made vegan by simply omitting the feta cheese or by using a vegan cheese instead. I have done it before with no feta or feta substitute and it is equally delicious. This dish is super easy to make and so colorful and flavorful. So many holiday side dishes particularly Thanksgiving side dishes pack a sweetness punch and although there are hints of sweet in this dish from the pomegranate seeds and the pomegranate molasses (only one tablespoon) drizzled over the whole dish, they are subtle, it’s the tang from the apple cider vinegar and the lemon zest that really stand out.

This dish is as easy and simple as it gets but packed with flavor. I just ate it mixed with quinoa but it is the perfect side dish for your holiday meals, adding an air of unconventionality and flair to say your Thanksgiving dinner. It is not a usual suspect. Green Beans and mushrooms are often found on the Thanksgiving table but because here in California, I can easily find asparagus at this time, I chose to use asparagus as they have a lot less lectins compared to green beans. By all means use green beans for this recipe if green beans are available and you don’t give a diddly squat about lectin levels.