Giada's Feel Good Food (39 page)

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

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.

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

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.

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

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.

This is everything frozen yogurt should be: sweet but a little tangy. And it has a beautiful deep lavender color.
serves 4

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.

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