It’s the time of year when I’m ready to move on from the holidays, but instead find myself dealing with the dregs. The last few gifts still need to be mailed or purchased, decorations need to be put away and then there’s all that extra food begging to be dealt with.

This year we gave away all the sweets that were left lying around as Rob and I were both looking to make a clean start. The other leftovers? Well, I couldn’t quite bring myself to get rid of the cheese and pâtés and other indulgent treats, so we’ll just have to work on our moderation skills (wish me luck with that; it’s not my strong suit).

Lest you think we only feasted on unhealthy eats this holiday season, I’m also currently in possession of bags of fresh cranberries and Brussels sprouts, pecans and a mountain of sparkling water.

This smoothie recipe will help use up those leftover cranberries (should you have them laying around) as well as move you in the clean start direction – beets are great support for liver function and cranberries are loaded with antioxidants.

Make yourself a serving and you may not feel so guilty about finishing off that holiday pâté.

Beet Detox Smoothie

Makes 1 Generous Serving

1 raw beet, peeled

1/2 lemon, peel, pith and seeds removed

1/2 cup fresh cranberries

1 cucumber peeled

1/2 cup water, more as needed to reach desired consistency

1/2 avocado

Place all ingredients in a high-powered blender and process until smooth.

I used to be known to friends as the condiment queen. Open my fridge on any given day and you would find a Costco-sized container of mayonnaise. I used it for everything from sandwiches to cheese (gross, I know). If it was more than just mayonnaise I was after, I would drown whatever I could in my mother's special sauce - a mixture of ketchup and mayonnaise.

Not that much has changed. I still enjoy an abundance of sauces and spreads, but these days I try to keep things a bit healthier. I first branched out from mayo by mashing avocado with lemon juice and a little salt. Then I began to experiment - what other fruits and vegetables could I turn into a delicious purée?

This beet purée is a great example of how you can add richness, not to mention vibrant color without giving up your healthy intentions. Plus, I like to use beets as often as possible so my husband can say his favorite joke - "Hey babe, are those beets? But are they fresh beets??"

In the picture above, I used the beet purée on a salad in place of salad dressing. The mayonnaise-loving side of me couldn't resist topping it with a runny egg yolk, but I promise, this would have been equally satisfying without the egg.

Beet Purée

4 beets, trimmed of root and stem

2 carrots, peeles

2 teaspoons coconut butter (manna)

salt to taste

Preheat your oven to 425. Wrap the cleaned beets together in tin foil, place on a baking tray and roast for 1 1/4 hours until the beets are tender. During the last 30 minutes of cooking, remove the vegetables from the oven and allow to cool. Peel the beets by gently rubbing the skin until it comes off.

Place the beets, carrots, coconut butter and salt in a Cuisinart and process until smooth. Use on sandwiches, salads and crackers.