It's all about the food. For a quarter century, Delicious Living has brought you the healthiest ingredients and best flavors combined in recipes that celebrate the natural lifestyle with flair and creativity. These picks from staff and readers represent a sampling of favorites that we rely on again and again. To your good health!
Sprouted-Wheat Breakfast Sandwich
Serves 1 / Nutritious sprouted-grain bagels contain complex carbs, essential for brain health. Long-lasting carbs also help prevent dips in blood sugar, keeping cravings and hunger pangs at bay. Ingredient tip: If you can't find prosciutto, substitute shaved Canadian bacon or soy bacon.
View our Sprouted-Wheat Breakfast Sandwich recipe here.
Recipe by Devin Alexander; photo by Deborah Ory
Peach and Tomato Salad
Serves 6-8 / We love these two fruits combined, and they ripen in tandem in late summer. Prep tip: Using multiple colors of heirloom tomatoes, including yellow tomatoes, playfully confuses the eye because they are the same color as the peaches. Any combination will be delicious as long as the fruit is juicy ripe. It looks like tomato salad, but the peach is the surprise that everybody loves.
View our Peach and Tomato Salad recipe here.
Recipe by Donna Prizgintas; photo by Leigh Beisch
Classic Scallop Ceviche
Serves 8 / This low-fat, dairy-free appetizer features bay scallops — ocean-friendly, low-cholesterol shellfish. We like this full-flavored tangy lime version; others may prefer a half-lemon-half-lime marinade. Prep tip: You can also use halibut or another firm white fish, cut into similar small pieces. Serving tip: Serve with whole-grain crackers or corn chips.
Recipe by Colin Berry; photo by Leigh Beisch
Crostini with Sun-Dried Tomato Pesto and Feta Cheese
Makes 12 / These “little toasts” make an easy and elegant appetizer. Serving tip: Arrange around a beautiful bunch of grapes on a festive platter.
View our Crostini recipe here.
Recipe by Elisa Bosley; photo by Priscilla Montoya
Broccoli Sprout and Arugula Salad with Blackberries and Papaya
Serves 4 / In this antioxidant-rich salad, a blackberry-citrus dressing unites sweet papaya with spicy arugula and broccoli sprouts. Prep tip: For a milder salad, substitute frisée or mesclun for some of the arugula.
View our Broccoli Sprout and Arugula Salad recipe here.
Recipe by Lisa Turner; photo by Tina Rupp
Herb and Goat Cheese Pizza
Serves 8 / This earthy pizza combines sage, rosemary, and thyme in an aromatic topping. Sage and rosemary impart a slightly piney flavor with citrus undertones. And thyme, with a trace of clove and pepper, enhances almost any food. Prep tip: Look for time-saving, premade, trans-fat-free pizza dough or crusts in the refrigerated section of your natural market.
View our Herb and Goat Cheese Pizza recipe here.
Recipe by Kris Wetherbee; photo by Leigh Beisch
Chicken Breasts with Brandied Cherry-Chocolate Sauce
Serves 4 / Decadent! Prep tip: Brining the chicken before cooking helps it retain moisture.
View our Chicken Breast recipe here.
Recipe by Joyce Slaton; photo by Leigh Beisch
Chunky Gazpacho
Serves 4-6 / This soup provides loads of vitamin C, antioxidants, and fluids — plus it tastes great. Cilantro is an excellent detoxifier; studies have even shown it to be effective in eliminating heavy metals from the body.
Recipe by Debra Rouse, ND; photo by Tina Rupp
Peach Melba Tart
Serves 12 / Ingredient tip: Find unrefined, virgin coconut oil in the baking aisle, or use canola oil.
View our Peach Melba Tart recipe here.
Recipe by Karin Lazarus; photo by Leigh Beisch
Cocoa Nib Mousse
Serves 8 / This velvety, dairy-free mousse is healthy enough to eat every day. One dish will feed two people after dinner — or one very hungry person.
View our Cocoa Nib Mousse recipe here.
Recipe by Lisa Turner; photo by Leigh Beisch
Raspberry Cream Cheese Pie
Serves 8 / A showstopper. Ingredient tip: If raspberries aren't available, substitute strawberries, peaches, blueberries, or even canned, drained cherries. Just make sure to use the corresponding fruit jam.
View our Raspberry Cream Cheese Pie recipe here.
Recipe by Rebecca Broida Gart; photo by Rita Maas
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