Munch better: satisfy your urge to snack with these easy, healthy recipes - A Better Way to Cook / Make It Natural

Natural Health, Jan-Feb, 2003 by Myra Kornfeld

GROWING UP, I LOVED snacks like caramel corn, sour cream and onion dip, and ice cream drizzled with chocolate syrup. I still crave those foods whenever I have a snack attack. But I don't like how I feel after I eat them. So I've developed easy recipes for snacks--all versions of those I ate as a child--that not only satisfy my cravings but are better for me than the originals.

The healthier snacks I created use less-processed ingredients, are lower in sugar or fat, and don't have preservatives. For example, conventional caramel corn, granola bars, and Rice Krispie treats typically contain corn syrup, marshmallows, or other unhealthy ingredients. My recipes use more wholesome sweeteners like brown rice syrup and maple syrup to make them chewy and satisfying. The classic dip made from sour cream and Lipton onion soup mix is loaded with saturated fat, corn starch, and chemicals. My dip tastes just as good using healthier oil, a natural sweetener, and fresh shallots. Compared to roasted nuts (which are actually fried), my crispy, high-protein roasted chickpeas have less fat and more fiber. Finally, in lieu of ice cream covered with chocolate-flavored high-fructose corn syrup, I came up with a silky coconut chocolate sauce that you can keep in the fridge to drizzle over juicy, ripe fruit.

As a bonus, these snacks are quick to make and store well. With a variety of healthful munchies tucked away in my pantry, refrigerator, and freezer, I'm ready when the most vicious snack attack sends me in search of a bite.