Authors: Giada De Laurentiis

Giada's Feel Good Food (10 page)

BOOK: Giada's Feel Good Food

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vanilla,
date, and almond smoothie with yogurt

This sweet and creamy smoothie can also replace a meal if you're on a
juice cleanse. Or it can tame a sugar craving if you are in the mood for something a little sweet.
makes 2 cups; serves 2

1Â½ cups ice

1Â½ cups unsweetened almond milk

Â¼ cup plain nonfat (0%) Greek yogurt

3 dried dates, coarsely chopped

Â¼ teaspoon pure vanilla extract

â teaspoon fine sea salt

Combine all of the ingredients in the blender and blend on high speed until smooth. Pour into glasses and serve.

per serving:
Calories 83; Protein 4g; Carbohydrates 12g; Dietary Fiber 2g; Sugar 9g; Total Fat 3g; Saturated Fat 0g; Sodium 267mg

kale juice

When I need to detox after a lot of travel and changing of time zones, this is my go- to juice. It has just four ingredients. I drink this for breakfast and it reinvigorates me and helps me to get balanced again.
makes 2 cups; serves 2

1Â½ pounds kale

2 medium carrots, scrubbed

2 medium apples, such as Fuji or Honey Crisp, halved and cored

1 small lemon, peeled

special equipment:
an electric vegetable juicer

Pass all of the ingredients through a juice maker, according to the manufacturer's directions. Pour into glasses and serve.

per serving:
Calories 109; Protein 2g; Carbohydrates 29g; Dietary Fiber 4g*; Sugar 18g*; Total Fat 0g; Saturated Fat 0g; Sodium 45mg

* Fiber and sugar content may vary slightly depending on juicer used

Beet, Ginger, and Apple Juice

beet,
ginger, and apple juice

I love the jewel tone of this juice. It's absolutely stunning. You get a nice warmth and spiciness from the ginger and sweetness from the apples. Try this as an afternoon snack instead of hitting the vending machine.
makes 2 cups; serves 2

2 Granny Smith apples, halved and cored

2 medium carrots, scrubbed

1 large red beet, scrubbed and trimmed

1 lemon, peeled

1 (1Â½-inch) piece of fresh ginger, peeled

Â½ cup packed fresh flat-leaf parsley leaves

Ice

special equipment:
an electric vegetable juicer

Pass the apples, carrots, beet, lemon, ginger, and parsley through a juice maker, according to the manufacturer's directions. Serve over ice.

per serving:
Calories 97; Protein 2g; Carbohydrates 26g; Dietary Fiber 3g*; Sugar 17g*; Total Fat 0g; Saturated Fat 0g; Sodium 64mg

* Fiber and sugar content may vary slightly depending on juicer used

Detox Broth

detox broth

When I need to detox, this recipe is a lifesaver. It's soothing and warming and I'll sip a cup of it in the morning, another at lunch, and the last one in the afternoon. I make the broth, cool it, and freeze it in ice trays to portion. If I've been out at breakfast and lunch, it can even be a light dinner; I'll heat up a handful of cubes with a little of the poached chicken and add some vegetables, such as sliced carrots, celery, baby spinach, or peas.
makes 3Â½ cups both; serves 3

1 (12-ounce) bone-in, skinless chicken breast half

2 medium carrots, peeled and cut into Â½-inch rounds

2 celery stalks, cut into Â½-inch pieces

1 (1-inch) piece of fresh ginger, peeled and chopped

3 garlic cloves, peeled

2 shallots, thinly sliced

6 sprigs fresh thyme

8 whole black peppercorns

3 whole cloves

1 dried bay leaf

Â½ cinnamon stick

In a medium saucepan, bring 6 cups water, the chicken, carrots, celery, ginger, garlic, shallots, thyme, peppercorns, cloves, bay leaf, and cinnamon stick to a boil over medium-high heat. Reduce the heat and simmer for 1 hour. Strain the liquid, reserving the chicken and vegetables for another use.

Cool the broth and refrigerate for up to 2 days or strain and freeze for up to 1 month.

per serving (1 cup):
Calories 20*; Protein 3g; Carbohydrates 2g; Dietary Fiber 0g; Sugar 1g; Total Fat 0g*; Saturated Fat 0g; Sodium 0mg

* Calories and fat are dependent on the amount of fat removed during preparation and may vary slightly.