Giada's Feel Good Food (39 page)

Read Giada's Feel Good Food Online

Authors: Giada De Laurentiis

Fruit Spring Rolls

fruit
spring rolls
This is one of my favorite things to serve when people come over in the summer. These pretty rolls transform your standard fruit plate into something special, a real treat for adults and kids alike. You can find the rice noodles, often labeled “Pad Thai Noodles,” and the rice paper rounds in the Asian section of many grocery stores.
serves 6
rolls
1½ cups cooked rice noodles, cooled and drained
¼ cup honey
¼ packed cup fresh mint leaves, finely chopped
6 (8-inch) rice paper rounds
6 medium strawberries, hulled
6 tablespoons sliced almonds,
toasted
1 mango, peeled and cut into ¼-inch-thick slices
dipping sauce
¼ cup packed fresh mint leaves, finely chopped
¼ cup honey
¼ cup fresh lime juice (from 3 large limes)
for the rolls:
In a medium bowl, toss the noodles, honey, and mint using 2 forks. Lay a damp kitchen or paper towel on a counter. Soak a rice paper round in warm water until softened, 20 to 30 seconds. Put the rice paper on the damp towel. Spoon ¼ cup of the noodle mixture in the center of the rice paper and form into a 3 × 2-inch rectangle. Using a paring knife, slice a strawberry lengthwise into ¼-inch slices. Arrange the slices over the noodle mixture. Sprinkle 1 tablespoon of the almonds on top. Arrange 2 to 3 mango slices on top of the almonds. Roll the rice paper around the filling and seal the ends with a little water. Repeat with the remaining ingredients. Wrap the finished spring rolls in damp paper towels and store in the refrigerator for up to 5 hours.
for the dipping sauce:
In a small bowl, combine the mint, honey, and lime juice. Pour into a serving bowl.
Arrange the spring rolls on a platter and serve with the dipping sauce.
per serving:
Calories 249; Protein 3g; Carbohydrates 52g; Dietary Fiber 2g; Sugar 28g; Total Fat 5g; Saturated Fat 0g; Sodium 27mg

Mini Carrot-Apple Cupcakes

mini
carrot-apple cupcakes
I love using almond flour in these cupcakes, which have a great moist crumb and nutty flavor. They may not look “healthy,” even though they are. Sometimes that's the secret to making a yummy dessert!
makes about 12 mini cupcakes
½ cup all-purpose flour
3 tablespoons almond flour
½ teaspoon baking powder
⅛ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon fine sea salt
1 large egg
2 tablespoons frozen apple juice concentrate, thawed
2 tablespoons plain nonfat (0%) Greek yogurt
2 tablespoons safflower or grapeseed oil
½ teaspoon pure vanilla extract
⅓ cup grated carrot
3 tablespoons dried currants
6 tablespoons nonfat (0%) honey-flavored Greek yogurt
Position an oven rack just below the center of the oven and preheat the oven to 350ºF. Line 12 mini muffin cups with baking papers.
In a medium bowl, whisk together the flour, almond flour, baking powder, baking soda, cinnamon, and salt to blend.
In a large bowl, whisk together the egg, apple juice concentrate, yogurt, oil, and vanilla. Stir in the flour mixture and then stir in the carrot and currants.
Drop 1 tablespoon of batter into each paper liner so the liner is full. Bake the cupcakes until a toothpick inserted into a cupcake in the center (not the edge) comes out clean, about 12 minutes. Cool the cupcakes in the pan for 5 minutes. Then gently remove from the pan and transfer to a wire rack. Cool completely.
Top each cupcake with honey-flavored yogurt and serve.
per cupcake:
Calories 76; Protein 2g; Carbohydrates 9g; Dietary Fiber 1g; Sugar 4g; Total Fat 4g; Saturated Fat 0g; Sodium 83mg
cranberry
-lemon cookies
This is an incredibly yummy citrusy cookie made without butter. These are great with a cup of tea or coffee at the end of a meal. All-fruit preserves would make a nice topping.
makes 24 cookies
1 cup brown rice flour
¼ cup coconut flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon fine sea salt
½ cup safflower or grapeseed oil
¼ cup unsweetened applesauce
¼ cup honey
Grated zest of 1 large lemon
¼ cup fresh lemon juice (from 1 large lemon)
2 large eggs, at room temperature, beaten
½ teaspoon pure vanilla extract
1 cup unsweetened dried cranberries
Position an oven rack in the center of the oven and preheat the oven to 375ºF. Line 2 baking sheets with parchment paper.
In a medium bowl, whisk together the brown rice flour, coconut flour, baking soda, baking powder, and salt.
In a large bowl, whisk together the oil, applesauce, honey, lemon zest, lemon juice, eggs, and vanilla until blended. Add the flour mixture and stir just until blended. Stir in the cranberries.
Using a 1-tablespoon measure, spoon batter onto the parchment. Using damp fingers, flatten each one into a ⅓-inch round. Bake until slightly golden on top, about 15 minutes. Cool on a wire rack for at least 1 hour before serving.
per cookie:
Calories 93; Protein 1g; Carbohydrates 11g; Dietary Fiber 1g; Sugar 4g; Total Fat 5g; Saturated Fat 1g; Sodium 85mg
blueberry
frozen yogurt
This is everything frozen yogurt should be: sweet but a little tangy. And it has a beautiful deep lavender color.
serves 4
1 pound frozen blueberries, thawed and drained
⅓ cup plus 1 tablespoon honey
2 (3-inch-long) sprigs fresh thyme
2 cups plain low-fat (2%) Greek yogurt, cold
¼ cup light agave nectar
2 tablespoons fresh lemon juice (from 1 large lemon)
In a small, heavy saucepan, combine ¼ cup of the blueberries, 2 tablespoons water, 1 tablespoon of the honey, and the thyme sprigs. Using a fork or a potato masher, coarsely mash the blueberries. Bring to a boil over medium-high heat. Remove the pan from the heat, cover, and let the mixture stand for 15 minutes. Uncover the pan and let the syrup cool slightly. Discard the thyme sprigs.
In a blender or food processor, combine the remaining blueberries, the remaining ⅓ cup honey, the yogurt, agave, lemon juice, and the cooled syrup. Blend until the mixture is almost smooth.
Transfer the yogurt mixture to a glass container with a tight-fitting lid and freeze until the frozen yogurt firms up, at least 8 hours or overnight. The mixture will still be slightly soft.
Scoop the frozen yogurt into bowls and serve.
per serving:
Calories 299; Protein 8g; Carbohydrates 64g; Dietary Fiber 3g; Sugar 59g; Total Fat 3g; Saturated Fat 2g; Sodium 63mg
chocolate
blueberry brownies
These were inspired by my trip to St. Jude Children's Research hospital. The chef there made some super-yummy brownies—with blueberries and spinach! I came up with my own version using agave. These are moist, chocolaty, and just sweet enough. No one will ever know your healthy little secret.
makes 12 brownies

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