Delicious Living Contributor

The New York Times implies the natural products industry is beauty-from-within’s past. Turns out, natural companies are the ones manufacturing and marketing nutricosmetics right.

This bright red latke is a festive variation of the traditional potato latke. Beets grate nicely and form the perfect consistency for a latke. Be careful though: Beets produce lots of juice when grated, so be sure to wear gloves and an apron to prevent stains. This recipe is also a wonderful way to introduce this healthy vegetable to children. 

  The wonderfully spicy-hot jam condiment lifts the traditional latke taste to a new level.…

The Center for Science in the Public Interest petitions the FDA to remove Quorn from shelves due to reports of severe allergic reactions. But is there a large enough risk? And should the popular meat-substitute explicitly state that violent reactions can occur?

Roasted chiles lend a smoky deliciousness to this updated classic. To roast them yourself, turn with tongs over a gas or charcoal grill until blackened on all sides (or use a broiler, turning occasionally to blacken all sides). When cool, slip off and discard blackened skins.

Spicy tomatillos add a nice heat to the sweet latkes. 

Fibrous but tender spaghetti squash makes a perfect base for this unusual latke recipe. 

It’s no surprise that big-brand cereals marketed to children are like ticking sugar bombs. Yet while natural cereals may have topped the Environmental Working Group’s list as the healthiest, you might be surprised at how much sugar is still included.