super snacks
Chocolate
Hazelnut Spread Makes ½ cup | Gluten Free, Quick, Vegan
Served with pears, apples, strawberries, or bananas, this is a sneaky way to get kids to eat more fruit, but it’s appealing for adults too. It’s also great on bread or crackers. If hazelnut butter proves hard to find, substitute almond butter.
¼ cup roasted hazelnut butter ¼ cup unsweetened cocoa powder ¼ cup dark agave nectar ¼ teaspoon sea salt
1. Combine hazelnut butter, cocoa, agave nectar, and salt in a bowl. Stir well to mix thoroughly.
PER SERVING (1 tablespoon): 169 cal, 10g fat (8g mono, 1g poly, 1g sat), 0mg chol, 3g protein, 22g carb, 4g fiber, 146mg sodium
Tomatillo Guacamole Serves 8 | Gluten Free, Quick, Vegan
Fruit Skewers with Cardamom and Mint Serves 4 | Staff Favorite, Gluten Free, Quick, Vegan
Combine tropical fruit with a spiced syrup, nutritious oils, and refreshing mint for a truly healthy sweet snack. Don’t worry if the fruits listed aren’t all available—just use whichever fruits you can find.
1½-2 cups pineapple (about one-fourth of a pineapple), cut into bite-size pieces
2 kiwifruit, cut into bite-size pieces 1 mango, cut into bite-size pieces 8 strawberries, halved lengthwise
2 tablespoons flaxseed oil 2 tablespoons dark agave nectar 2 teaspoons freshly crushed cardamom seeds 1 tablespoon chia seeds 4 sprigs fresh mint, stems removed
1. Skewer fruit with short bamboo skewers, alternating to create an attractive pattern. Place skewers on a large plate. 2. Whisk oil and agave nectar together in a small bowl until emulsified. Add cardamom and chia seeds and whisk well. Let mixture rest at least 5 minutes. Whisk again and check consistency. It should be quite thick. 3. Stack mint leaves and cut crosswise into 1
/8 -inch-wide strips. Fluff to separate.
4. Just before serving, brush agave mixture over both sides of skewered fruit. Sprinkle mint strips over both sides and serve at once. PER SERVING: 199 cal, 8g fat (2g mono, 5g poly, 1g sat), 0mg chol, 2g protein, 34g carb, 5g fiber, 2mg sodium
44 deliciousliving | april 2012
Tomatillos’ unique, tart flavor combines well with avocados, cilantro, and lime juice in this variation of the well-loved Mexican dip. Serve with chips or, for better nutrition, jicama sticks, which increase the vitamin C and banish bad fats in one move. Jicama also has a very satisfying, juicy crunch.
4 large tomatillos, skin removed, washed 2-3 ripe avocados, peeled and pitted 2 tablespoons fresh lime juice ½ teaspoon sea salt ½ small red or white onion, finely diced
2 serrano chile peppers, seeded and finely diced or minced ½ cup coarsely chopped fresh cilantro
1. Bring a small pot of water to a boil. Add tomatillos; cook for about 3 minutes, until starting to lighten in color. Drain, refresh under cold water, dry, and cut into ¼-inch dice. 2. Place avocado flesh in a medium bowl; add lime juice and salt, and mash to a pulp. Add tomatillos, onion, and chiles, stirring to combine. Add cilantro and mix well. Serve.
PER SERVING: 67 cal, 5g fat (3g mono, 1g poly, 1g sat), 0mg chol, 1g protein, 5g carb, 3g fiber, 148mg sodium
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