Authors: Giada De Laurentiis

Giada's Feel Good Food (37 page)

BOOK: Giada's Feel Good Food

3.61Mb size Format: txt, pdf, ePub

ads

We all get them, whether at 4 p.m. or before bed.
I've found that the best way to deal with a sugar craving is with something frozen that takes a while to melt in your mouth. That way you can savor the sweetness longer. Here are my top five things to freeze so I'm ready no matter when my sweet tooth rears its head:

â¢
CHOCOLATE CHIPS

â¢
GRAPES

â¢
MINI PEPPERMINT PATTIES

â¢
SLICED BANANA
(I freeze them in zip-top baggies)

â¢
BERRIES

If my frozen stash is depleted, I go for:

â¢
APPLE SLICES
sprinkled with ground cinnamon

â¢
BERRIES DRIZZLED
with light agave nectar or honey

â¢
Any of the
FROZEN SMOOTHIES
in the
Juices & Smoothies
chapter

Cantaloupe and Mint Granita

cantaloupe and mint granita

This is so refreshing and makes a lovely, light palate cleanser after dinner. The flavors are sophisticated but kids love this, too. Jade likes to scrape off the flecks of flavored ice to make “snow cones.”
serves 4

Â½ cup sugar

1Â½ packed cups fresh mint leaves

1 (2Â½- to 3-pound) cantaloupe, peeled, seeded, and cut into 1-inch pieces (4 cups)

3 tablespoons fresh lime juice (from about 3 large limes)

In a small saucepan, combine 1 cup water, the sugar, and 1 cup of the mint leaves over medium heat. Bring to a boil, reduce the heat, and simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Strain before using.

In a blender, puree the cooled syrup, cantaloupe, and lime juice until smooth. Add the remaining Â½ cup mint leaves and blend until finely chopped. Pour the mixture into a 9 Ã 13-inch glass baking dish and freeze until firm, at least 8 hours or overnight.

Use the tines of a fork to scrape the granita into chilled bowls andÂ serve.

per serving:
Calories 161; Protein 2g; Carbohydrates 41g; Dietary Fiber 2g; Sugar 37g; Total Fat 1g; Saturated Fat 0g; Sodium 17mg

chocolate
fig
bites

This is my favorite go- to dessertâit's like a bonbon, but better! These bites are chewy, decadent, and sweet because of the figs. And, who doesn't like something dipped in chocolate? The little hit of sea salt is the perfect contrast to the sweetness.
makes 34 bites

14 ounces dried Mission figs, stemmed and coarsely chopped (3 cups)

2 tablespoons unsalted creamy almond butter

1 cup (6 ounces) 41% cocoa vegan chocolate chips

2 teaspoons coconut, safflower, or grapeseed oil

Â¾ teaspoon flaky sea salt, such as Maldon

Line a small baking sheet with parchment paper.

In a food processor, combine the figs, almond butter, and 2Â tablespoons water. Blend until smooth, scraping down the sides of the bowl as needed with a rubber spatula. Using a 1-teaspoon measure, scoop the fig mixture and roll with your hands into 1-inch balls. Put the fig balls on the prepared baking sheet.

Put the chocolate chips and oil in a heat-proof medium bowl. Set the bowl over a small saucepan of barely simmering water and stir until the chocolate is melted and smooth, 2 to 3 minutes.

Using a fork, dip the fig balls in the melted chocolate to coat evenly, allowing any excess chocolate to drip back into the bowl. Return the fig bites to the baking sheet and sprinkle with the salt. Refrigerate until the chocolate has set, about 30 minutes. Store covered in the refrigerator for up to a week.

per bite:
Calories 56; Protein 1g; Carbohydrates 10g; Dietary Fiber 2g; Sugar 6g; Total Fat 2g; Saturated Fat 1g; Sodium 53mg

Chocolate Fig Bites
and
Spiced Pumpkin-Raisin Cookies

spiced pumpkin-raisin cookies

I make these in the fall, and always at Halloween, because the colors and flavors match so well with the season. Jade devours these chewy cookies, which is always a great signâespecially for a vegan cookie!
makes about 24 cookies

1 cup all-purpose flour

â cup old-fashioned rolled oats

1 teaspoon ground cinnamon

Â½ teaspoon baking soda

Â½ teaspoon fine sea salt

Â¼ teaspoon ground allspice

Â¾ cup raw sugar (such as Sugar in the Raw)

Â½ cup canned pumpkin puree

â cup safflower or grapeseed oil

1 tablespoon pure maple syrup

1 teaspoon pure vanilla extract

Â½ cup raisins

Position a rack in the center of the oven and preheat the oven to 350ÂºF. Line 2 large baking sheets with parchment paper.

In a medium bowl, stir together the flour, oats, cinnamon, baking soda, salt, and allspice. In a large bowl, whisk together the sugar, pumpkin puree, oil, maple syrup, and vanilla. Using a flexible rubber spatula, gradually stir the flour mixture into the pumpkin mixture. Stir in the raisins.

For each cookie, drop 1 generous tablespoon of batter onto a prepared sheet, spacing the mounds about 1 inch apart. (Or use a mini ice cream scoop.) Using moistened fingertips, flatten each to a 2-inch-diameter round.

Bake the cookies until browned around the edges and no longer sticky on top, 17 to 20 minutes. Using a metal spatula, transfer the cookies to a wire rack and cool completely.

per cookie:
Calories 91; Protein 1g; Carbohydrates 15g; Dietary Fiber 1g; Sugar 9g; Total Fat 3g; Saturated Fat 0g; Sodium 70mg

carrot
and zucchini
mini muffins