The Environmental Working Group released it’s annual Clean Fifteen, a list of 15 fruits and vegetables that are perfectly safe even when they aren’t organic. This year’s list includes:
- Asparagus
- Avocado
- Cabbage
- Cantaloupe
- Cauliflower
- Eggplant
- Grapefruit
- Kiwi
- Mangoes
- Onions
- Papayas
- Pineapples
- Sweet Corn
- Sweet Peas
- Sweet Potatoes
To help you eat clean, here are some great ways to enjoy this year’s Clean Fifteen.
This asparagus crostini is a super simple appetizer that will make entertaining a breeze.
Take your avocados to the next level by grilling them.
A crunchy cabbage salad has a satisfying texture and is a great way to mix up your lunch routine.
A diced, perfectly ripe cantaloupe pairs wonderfully with prosciutto and fresh mozzarella.
I’ve been loving this trend of cauliflower steaks lately. And this Moroccan-spiced recipe seems like a simple, yet delicious way to try it out.
Can’t get enough cauliflower? These roasted cauliflower pita pockets are an exotic, filling option for vegetarians and health-conscious eaters everywhere.
A smokey eggplant-chickpea stew has complex flavor with healthy, filling ingredients and takes less than an hour to make.
Take a few minutes to broil your grapefruit in the morning with a touch of brown sugar. It’s time well-spent, I promise.
I love dried kiwis in my trail mix or as a standalone snack. And they’re easy to make at home.
You’ll want to Pin this no-bake mango layer cake to try out when the weather gets warm.
A good French onion soup is the perfect way to cope with a rainy day.
Try topping ice cream or mixing smoothies with frozen papaya for a tropical twist.
Baked pineapple with ice cream is the perfect mixture of temperatures, flavors and textures.
Why settle for plain rice? With just a few more minutes and ingredients, you can have a savory sweet corn pulao.
These sweet potato quinoa patties with a cilantro lime cream sauce are a guilt-free way to enjoy Mexican-inspired cuisine.
