This week we'll explore ways to use cranberries and a lightened-up French fry alternative. We'll also delve into the story behind some busy fall critters and healthier Thanksgiving recipes for your holiday menu.

Eat Colorfully

Seasonal Ingredient Spotlight: CRANBERRIES

The next few weeks are a perfect time to celebrate cranberries. These fabulous, versatile, nutrient-dense berries are a seasonal treat that can be used in many different ways. They're not just for Thanksgiving though, so don't forget about these flavorful (and nutritional!) berries after the holiday.

If you don't think you're a cranberry sauce fan, it might just be because you've never had good, fresh, vibrant cranberry sauce. Rather than buying the canned stuff or making a time-consuming, sugary version, check out this Pomegranate Cranberry Sauce. It comes together quickly in the food processor with no cooking, no refined sugar, and no hassle. I like to make a double-batch and freeze some for later.

One of my favorite ways to use cranberries (or, in this case, cranberry juice) is in a special, festive, holiday cocktail. This Cranberry Orange Ginger Rum Punch is loosely inspired by cranberry sauce and is a total show-stopper. I'm confident you'll be the hero of Thanksgiving if you offer to mix up some of these for your group! There are low-alcohol and mocktail versions in the blog post too.

Try This Week: DELICATA SQUASH "FRIES"

Ready to have your mind blown? If you're craving fries but are looking for a healthier option, you're going to love these air-fryer delicata squash "fries". They're hearty and comforting just like traditional potato fries, but are a snack you can actually feel good about enjoying. This is one of our favorite happy hour nibbles throughout the fall and winter.

They're easy to make too. Remove the seeds from the delicata and cut even, half-moon shaped slices about half an inch thick. Toss them in a tiny dash of olive oil and air-fry them at 400 degrees for about 12-15 minutes, until tender but not soft. They should be delicately browned on the outside. Salt them generously right when they come out, then top them however you like.

Isn't this a fun snack? They're just as satisfying as fries because they're piping hot, salty, and hearty, yet they're made from nourishing squash and aren't cooked in oil. As an added bonus, they don't get soggy like potato fries do, so feel free to load them up with all your favorite toppings.

Live Colorfully

In the Natural World: A FRENZY OF BEAVER ACTIVITY

Are you feeling the end-of-year chaos yet? Well, at least you live indoors. Can you imagine how you'd feel if you lived OUTSIDE, especially at the higher latitudes?

November is always prime time for many of our resident critters, who are getting ready for the winter. In particular, we always notice a lot of activity from our local beavers. As we hike through the marsh, we see chewed trees and trampled pathways, signs of their nighttime work.

Last year at around this time, a very overly-ambitious beaver felled a huge tree. Although we initially mocked this beaver for getting carried away and going after a tree that was far too big, he/she eventually stripped off every single stick and every single piece of bark. In only a week, this giant tree was nothing but a naked trunk hanging out over the water. We were seriously impressed! There hasn't been a comparably large tree felled in the marsh yet this year, but we're keeping our eyes open.

Beavers cozy up in their lodges for most of the winter, so they're currently doing their final preparations. They also stash lots of tasty wood underwater, where they can access it by swimming out from under their lodges even once the marsh is frozen. If you live near a wetland, take a few walks there over the next couple weeks to see if you can spot any sign of beavers doing their last pre-winter tasks.

Self-Care Pick: HEALTHIER THANKSGIVING RECIPES

Although Thanksgiving is a well-loved holiday, many of us who follow special diets or who are trying to eat more healthfully can struggle at Thanksgiving dinner. Most of the classic recipes aren’t friendly for plant-based eaters and tend to be quite heavy. Whether you've experienced similar struggles or whether you have guests who follow special diets, it’s always a good idea to have some vegan-friendly and lighter dishes at your table.

This week, I wanted to dedicate the Self-Care section to exploring some Thanksgiving recipes that are more nutritious than the classics. Below, I’ve listed a line-up of appetizers, sides, main courses, and even desserts. Although you can of course cook a whole healthy and plant-based holiday feast, you could also just pick a couple from the list below to help ensure that your table is inclusive of less-traditional eaters.

• Lightened-up appetizers: Spicy Ginger Sweet Potato Dip, Savory Pumpkin Hummus​
• Vibrant salads: Fall Harvest Salad with Apple Cider Dressing, Vegan Brussels Sprouts Waldorf Salad​
• Show-stopping main courses: Vegan Wild Rice Stuffed Delicata Squash, Roasted Vegetable Harvest Pasta​
• Comforting sides: Wild Rice, Macadamia, and Fall Fruit Stuffing, Orange and Cinnamon Roasted Delicata Squash, Tropical Roasted Sweet Potatoes with Macadamia Dukkah​
• Must-have extras: Pomegranate Cranberry Sauce, Maple Rosemary Cayenne Roasted Nuts​
• Nourishing desserts: Chai-Spiced Pear Crumble Bars, Rum Poached Pears, Vegan Chocolate Macadamia Coconut Cream Pie​

Thanks for joining me for this issue of Eat Colorfully, Live Colorfully! I'd love to hear from you, so please feel free to reply with questions, thoughts, or requests. If you missed a previous issue, you can view all my newsletters here. Have a great week!