Read Giada's Feel Good Food Online
Authors: Giada De Laurentiis
Giada's Feel Good Food (8 page)
california tofu
hash
juices & smoothies
rise-and-shine juice
spinach,
ginger, and apple smoothie
hash
This is not your average hash! It's light but has tons of flavor, and I absolutely love it. It's my perfect go- to recipe after a morning of paddle-boarding out in that California sun!
serves 4
serves 4
4 tablespoons safflower or grapeseed oil
1½ pounds russet potatoes (about 2 medium), peeled and chopped into 1-inch cubes
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 medium onion, chopped
1 red bell pepper, cut into ½-inch pieces
4 cups baby spinach leaves
1 tablespoon chopped fresh thyme
½ teaspoon ground nutmeg
Grated zest of ½ medium orange
1 (12-ounce) container extra-firm tofu, drained, patted dry, and cut into ½-inch cubes
In a 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Add the potatoes, 1 teaspoon of the salt, and ¼ teaspoon of the pepper. Cook, stirring frequently, until brown and crisp, about 25 minutes. Using a slotted spoon, remove the potatoes and drain on paper towels.
To the same pan, add the remaining 2 tablespoons oil, the onion, bell pepper, ¼ teaspoon of the salt, and â
teaspoon of the pepper. Cook, stirring occasionally, over medium-high heat until the vegetables are soft, about 5 minutes. Add the spinach, thyme, nutmeg, orange zest, the remaining ¼ teaspoon salt, and the remaining â
teaspoon pepper. Cook until the spinach is wilted, about 2 minutes.
Add the tofu and cook, stirring, until heated through, about 3 minutes. Stir in the cooked potatoes to warm through, about 1 minute. Serve hot.
per serving:
Calories 320; Protein 13g; Carbohydrates 26g; Dietary Fiber 5g; Sugar 3g; Total Fat 20g; Saturated Fat 2g; Sodium 476mg
Calories 320; Protein 13g; Carbohydrates 26g; Dietary Fiber 5g; Sugar 3g; Total Fat 20g; Saturated Fat 2g; Sodium 476mg
Sometimes after traveling, or when I just don't feel like myselfâ
whether it's due to inflammation, bloating, or general sluggishnessâI turn to the recipes in this chapter. They help me detox and get back on track, filling me with essential nutrients that are good for my body. I might have a smoothie for breakfast, some warm plain brown rice and possibly some scrambled egg whites for lunch, a juice in the afternoon, and then my
Detox Broth
with poached chicken for dinner. I always incorporate some protein when doing a juice cleanse. For me, it's an important component in getting my strength back and feeling balanced.
whether it's due to inflammation, bloating, or general sluggishnessâI turn to the recipes in this chapter. They help me detox and get back on track, filling me with essential nutrients that are good for my body. I might have a smoothie for breakfast, some warm plain brown rice and possibly some scrambled egg whites for lunch, a juice in the afternoon, and then my
Detox Broth
with poached chicken for dinner. I always incorporate some protein when doing a juice cleanse. For me, it's an important component in getting my strength back and feeling balanced.
Some of the recipes in this chapter can be made in a regular blender; some need a high-powered blender, such as a Vitamix, to come together; and others are true juices, requiring an electric juicer. But I've given you options so you can make some of these recipes if you have only a standard blender. If you are in the market for a new blender, consider a Vitamix brand. They are expensive but worth the money; they can liquefy almost anything and froth up fruits and vegetables with the addition of just ice to make smoothie-like treats that are dairy-free and delicious.
I serve the straight juice recipes cold. I know many people recommend drinking them warm or at room temperature but I just can't do it. Chilled, however, they are delicious.
When I'm shooting my show, I like to start my day with this rise-and-shine juice instead of coffee. It gives me energy and nutrients. I drink it over ice as my slightly sweet, refreshing wake-up call.
makes 2¼ cups; serves 2
makes 2¼ cups; serves 2
5 ounces baby spinach leaves, rinsed
2 medium carrots, scrubbed
2 apples, halved and cored
2 celery stalks
½ large lemon
1 (2-inch) piece of fresh ginger, peeled
Ice
special equipment:
an electric vegetable juicer
an electric vegetable juicer
Pass the spinach, carrots, apples, celery, lemon, and ginger through a juice maker, according to the manufacturer's directions. Serve over ice.
per serving:
Calories 113; Protein 2g; Carbohydrates 30g; Dietary Fiber 5g*; Sugar 16g*; Fat Total 0g; Saturated Fat 0g; Sodium 143 mg
Calories 113; Protein 2g; Carbohydrates 30g; Dietary Fiber 5g*; Sugar 16g*; Fat Total 0g; Saturated Fat 0g; Sodium 143 mg
* Fiber and sugar content may vary slightly depending on juicer used
ginger, and apple smoothie
If you like a little spice in your smoothie, this is the one for you. I like this as an afternoon pick-me-up; the ginger gives you a jolt of energy.
makes 2 cups; serves 2
makes 2 cups; serves 2
1½ cups ice
½ cup water
1 medium apple, such as Fuji or Honey Crisp, peeled, cored, and cut into ½-inch pieces
1 celery stalk, coarsely chopped
1 (1-inch) piece of fresh ginger, peeled and coarsely chopped
1 cup packed baby spinach leaves
â
cup packed fresh flat-leaf parsley leaves
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