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Video: Feel good with Giada’s fig bites, ginger drink

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    >> it's time for today's kitchen and we're indulging in desserts that taste so good you would never know they're also healthy.

    >> "today" contributor giada de laurentiis is here with her favorite go to sweet treat straight from her brand new book.

    >> look at this cover.

    >> called "giada's feel good

    food: my healthy recipes and secrets."

    >> and we're happy to have you back, sweetheart.

    >> we love when you have new books out.

    >> one a week.

    >> one a week. what? no. no, no.

    >> yeah.

    >> thank you.

    >> what are you making today.

    >> >> i want people to understand this isn't a diet book, but having said that, this is the way i like to eat. very light, healthy foods.

    >> okay.

    >> but it doesn't mean you have to skip dessert which happens to be one of my favorites.

    >> okay.

    >> okay. we're going to start with my chocolate fig bites. i have about a pound of dried figs that i've put in here.

    >> okay.

    >> do you want to add a little bit of water and almond butter .

    >> okay.

    >> and mix it altogether and end up with this paste. the whole idea here is dairy-free.

    >> i know you're dairy-free right now.

    >> she's dairy-free for life.

    >> by the way, a lot of people are. people are vegan and they're gluten-free and i wanted to give --

    >> we love everybody .

    >> yes we do.

    >> i do too. there's a lot of different dietary needs out there these days and you can make fun, really good dishes for --

    >> can i ask, those -- oh, lord. those figs are dried?

    >> they're dried figurs.

    >> have you had a dried fig?

    >> she looks at it like it's -- they look weird but they're tasty.

    >> i like figs.

    >> super sweet.

    >> with the al month butter, mix this altogether. something you can make very easi easily. it all combines together into this paste like that. okay. then i take a little ice cream scoop so i can make all the balls the same size.

    >> hoda.

    >> that's not what it's supposeden to. looks like something else.

    >> you asked me to help and i did.

    >> that may be your dog.

    >> careful.

    >> oh, blake.

    >> having said that you make these little balls like meatballs and they're kind of sticky. melt some chocolate. this is dark chocolate . you can use vegan chips. little bit of dairy, maybe a trace, not much. i drop them in the chocolate like that.

    >> look what's happening?

    >> look at that, hoda.

    >> i like it already.

    >> i put them here and i like to top them with a little bit of salt.

    >> okay.

    >> because i think the salt bring out the chocolate. plus it makes them look so pretty.

    >> sea salt .

    >> you can do sea salt . i do these flakes because they look prettier. i put them in the fridge about 30 minutes . i think these are great on a holiday table. so surprising how good they are.

    >> salty sweet.

    >> like a bon bon , but a healthy bon bon . no dairy, no gluten. vegan. they're all those things. i think they're fabulous.

    >> really great.

    >> you could do that with dates if you want to.

    >> okay.

    >> then i have fruit spring rolls, rice paper and then fruit, almonds and rice noodle .

    >> what's the dip stuff?

    >> just honey and mint. and then here we have a peach and blueberry crumble which is gluten-free.

    >> okay.

    >> maple sugar , no sugar.

    >> what's the drink?

    >> spinach. i'm going to give you this one. i didn't drink out of that one. spinach, apple ginger and a little extra treat for you. can you taste it?

    >> uh-huh.

    >> there's a little gin which works really well with a green drink looking for a pick me up.

    >> it's delicious.

    >> you can do it without the gin.

TODAY recipes
updated 11/5/2013 10:23:07 AM ET 2013-11-05T15:23:07

Recipe: Peach and blueberry crumble

  • For filling:
  • 1 pound frozen peaches, thawed, or 3 large peaches, pitted and thinly sliced
  • 1 pound frozen blueberries, thawed and drained, or 1 1/2 cups fresh blueberries
  • 2 tablespoons maple syrup
  • 2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • Grated zest of 1 large lemon
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon fine sea salt
  • For topping:
  • 3/4 cup sliced almonds
  • 1/2 cup old-fashioned rolled oats
  • 2 tablespoons honey
  • 1 tablespoon safflower or grapeseed oil
  • 1/2 teaspoon ground cinnamon

Position an oven rack in the center of the oven and preheat the oven to 375 degrees.

For the filling:

In a medium bowl, combine the peaches, blueberries, maple syrup, vanilla, cinnamon, lemon zest, lemon juice, and salt. Pour into a baking dish.

For the topping:

In a medium bowl, combine the almonds, oats, honey, safflower oil, and cinnamon. Stir until well to combined.

Sprinkle the topping evenly over the filling. Bake until the topping is browned and the filling is bubbling, 30 to 35 minutes.

Let cool for at least 30 minutes before serving.

Serving Size

Makes 8 servings

Recipe: Chocolate fig bites

  • 14 ounces dried Mission figs, stemmed and coarsely chopped
  • 2 tablespoon creamy unsalted almond butter
  • 2 tablespoon water
  • 1 cup dark (53% cacao) chocolate chips
  • 2 teaspoon coconut or grape seed oil
  • Seas salt, for garnish, optional

Line a small baking sheet with parchment paper. Set aside.

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

Place the chocolate chips and oil in a medium bowl. Place the bowl over a small saucepan of barely simmering water and stir until the chocolate is melted and smooth, about 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 salt, if using. Refrigerate for 30 minutes until the chocolate has set.

Serving Size

Makes 28 fig bites

Recipe: Spinach, ginger and apple smoothie

  • 1/2 cup water
  • 1 medium apple, such as Fuji or Honey Crisp, peeled, cored, and cut into1/2-inch pieces
  • 1 celery stalk, coarsely chopped
  • 1 (1-inch) piece of fresh ginger, peeled and coarsely chopped
  • 1 packed cup baby spinach leaves
  • 1/3 cup packed fresh flat-leaf parsley leaves
  • 1/4 cup gin, such as Hendricks
  • Ice to serve

Combine the water, apple, celery, ginger, spinach, parsley and gin in the blender and blend on high speed until smooth. Pour into glasses over ice and serve.


Special equipment: a high powered blender, such as a Vitamix

Serving Size

Makes 2 servings

Recipe: Fruit spring rolls

  • For rolls:
  • 1 1/2 cups cooked Pad Thai noodles, cooled and drained*
  • 1/4 cup honey
  • 1/4 packed cup fresh mint leaves, finely chopped
  • 6 (8-inch) rice paper rounds
  • 6 medium strawberries, stemmed
  • 1 mango, seeded, peeled and cut into 1/4-inch thick slices
  • 6 tablespoons sliced almonds, toasted (see tips)
  • For dipping sauce:
  • 1/4 cup packed fresh mint leaves, finely chopped
  • 1/4 cup honey
  • 1/4 cup fresh lime juice (about 2 to 3 large limes)

For the rolls:

Place the noodles in a medium bowl. Add the honey and mint. Using 2 forks, toss the ingredients until the noodles are coated. Lay a damp kitchen or paper towel on a work surface. Soak a rice paper round in warm water for 20 to 30 seconds until softened. Place the rice paper on the damp towel. Place 1/4 cup of the noodle mixture in the center of the rice paper and form into a 3-by-2-inch rectangle. Using a paring knife, slice a strawberry lengthwise into 1/4-inch slices. Arrange the slices over the noodle mixture. Sprinkle 1 tablespoon 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 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.


Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

Serving Size

Makes 4 to 6 servings

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