Can't imagine doing without sugar? That's how Sarah Wilson felt. Then she realized that surrendering her sugar addiction might ease her autoimmune disease. And her journey to going sugar-free proved to be life-changing. Now Sarah's authored a book that provides you with your own eight-week detox plan, tips for going-sugar and recipes: "I Quit Sugar: Your Complete 8-Week Detox Program and Cookbook" (click for details).
You'll learn how to craft meals without sugar that are fabulously flavored while boosting your health and shedding pounds. Among the recipes in the book are creations by:
- Gwyneth Paltrow, author of "It's All Good: Delicious, Easy Recipes That Will Make You Look Good and Feel Great" (click for details)
- Curtis Stone, author of "What's for Dinner?: Delicious Recipes for a Busy Life"
- Dr. Robert Lustig (The Fat Chance Cookbook and "Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease")
- Joe "the Juicer" Cross, author of "The Reboot with Joe Juice Diet: Lose Weight, Get Healthy and Feel Amazing"
We're including two recipe samples below. Get more information about "I Quit Sugar: Your Complete 8-Week Detox Program and Cookbook" by clicking here.
Almond Butter Bark
This is one of my favorite treats. Hand it out to fans of salted caramel and see if it doesn’t make them smile in blissful surprise.
Makes 12-15 shards
⅓ cup coconut oil, melted
¼ cup almond butter, slightly warmed or melted
2 tablespoons unsweetened coconut flakes
2 teaspoons brown rice syrup
pinch of rock salt, ground
handful of cacao nibs or dark (85% cacao) chocolate shavings
Line a baking pan with baking paper. Combine the oil, almond butter, coconut flakes and syrup in a bowl. Spread on the pan and sprinkle with salt and cacao nibs. Freeze for about 20 minutes, then snap into shards. Store in an airtight container in the fridge (the shards will melt if left out at room temperature).
If you don’t have any almond butter, make some by combining 5 tablespoons softened butter and ⅓ cup almond meal, hempseed meal or other nut meal.
My mum used to make these for us as kids. A little bit of novelty can go a long way to making a basic recipe buzz! Of course, you can make them as straight forward cupcakes, too.
1 cup milk
1 tablespoon lemon juice or apple cider vinegar
2 large eggs
3 tablespoons powdered stevia
1¼ cups self-rising flour, sifted
¼ cup almond meal
2 teaspoons baking powder
1 teaspoon vanilla powder
7 tablespoons unsalted butter, softened
2 tablespoons sour cream or yogurt
Cream cheese icing
1½ cups homemade Cream Cheese (see page 64)
3 tablespoons powdered stevia
1 teaspoon natural vanilla extract
3 tablespoons heavy cream
Preheat the oven to 350°F and line a 12-cup muffin pan with cupcake papers. Combine the milk and lemon juice and let sit for 5 minutes. Blend the eggs and stevia for 5 minutes or until very thick and creamy. Add the flour, almond meal, baking powder, vanilla powder, butter and sour cream.
Pour in the milk mixture and beat lightly until well combined. Spoon into the cupcake papers and bake for 12–15 minutes, until firm and a skewer inserted comes out clean. Remove from the oven and allow to cool on wire racks.
To make the icing, blend the cream cheese, stevia and vanilla extract with an immersion blender. Add 1 tablespoon of cream at a time until you reach a smooth, creamy consistency. Using a bread knife, cut off the top of each cupcake (the part that extends over the edge of the paper), then cut each cupcake top in half. Spread a layer of icing over each cupcake, then arrange the 2 top pieces to resemble butterfly wings.
Note: Use cinnamon-stick shards or toothpicks for the butterfly antennae