editor’s note
A Penton® Food as love
As I write this, my hometown and county in Boulder, Colorado, have just emerged from what’s being called a 100-year fl ood. If you followed it online or on TV, you probably saw scenes of ravaged homes, stranded people, and frighteningly rough rivers coursing down our streets. But I hope you also saw our community rallying to help one another: university students sandbagging local homes, people opening spare
What inspires me
I’m intrigued by the new emphasis on anti-infl ammatory foods to balance
cholesterol (page 39).
To combat unusual fatigue, dietitian Ashley Koff
recommends eating a balanced snack every three hours (page 26).
Perks of being an
offi ce dog: My lovable Lab, Lucy, gives two
paws up to the natural dog treats on page 18.
rooms to strangers, and neighbors off ering laundry service, debris hauling, and lots of warm meals. So I’m approaching this T anksgiving with an expanded
sense of gratitude. I’m thankful for resilience. I’m thankful for watchful and caring neighbors. I’m thankful for gutsy emergency responders. And I’m thankful that food— something simply made (or even bought) and cheerfully given—is possibly the world’s best-understood language of kindness. When someone off ers a casserole or a pot of soup to a person in duress, both people are blessed because the act highlights how food, that most fundamental of human needs, binds us together in good times and bad, elevated by the love that goes into preparing and serving and eating. Delicious Living has always championed good, real food for
pleasure and vibrant health. T is month, chef Alan Roettinger’s T anksgiving recipes focus on particular dietary needs and preferences: vegan and vegetarian, gluten free, and more (see “T anksgiving for Special Diets,” page 32). T is isn’t about catering to picky eaters; it’s about honoring people for who they are or choose to be—loving them, in other words, with food. Use these new recipes to extend the sense of gathering in your own celebrations this year—and give thanks for weathering life’s storms together.
Elisa Bosley, Editor in Chief
elisa@deliciousliving.com @elisabosley
Elisa’s product pick
Go Veggie! Dairy Free Cream Cheese The holidays are my favorite time to bake—pumpkin cookies, here we come—and for my vegan friends I use this tasty alternative, made with coconut and non-GMO soy. Perfect on bagels, too.
EDITOR IN CHIEF Elisa Bosley SENIOR EDITOR, BEAUTY Jessica Rubino SENIOR EDITOR, FOOD Kelsey Blackwell MANAGING EDITOR Jenna Blumenfeld ART DIRECTOR Katie Dove MEDICAL EDITOR Robert Rountree, MD COPY EDITOR Kellee Katagi RECIPE TESTER Adrienne Lee
CONTRIBUTING WRITERS & EDITORS
Marc Brush, Jack Challem, Christine Kapperman, Connor Link, Jody Mason, Diana Mercer, Rick Polito,
Todd Runestad, Nora Simmons
ADVISORY BOARD Lise Alschuler, ND; Rachel Begun, RD; Alan Dattner, MD; Carolyn Dean, MD, ND; Greg Hottinger, MPH, RD; Tieraona Low Dog, MD; Keri Marshall, ND; Robyn O’Brien
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deliciousliving.com | november 2013
AMY DEPUTY; MAKEUP: DEBBIE FEDERICO
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