I Quit Sugar Christmas Cookbook

I Quit Sugar Christmas Cookbook

Language: English

Pages: 82


Format: PDF / Kindle (mobi) / ePub

I Quit Sugar Christmas Cookbook

Language: English

Pages: 82


Format: PDF / Kindle (mobi) / ePub

I Quit Sugar maintains that a sugar-free Christmas can still be enjoyed with abundant, wholesome and delicious food! In the updated Christmas Cookbook you will find 65+ recipes including many alternatives to classic favourites and lots of guilt-free treats to excite your guests.

What’s inside the Christmas Cookbook?

Six meal plans:

• Let’s Do Brunch: a fresh morning buffet menu.

• The Summer Barbeque: a fun, outdoorsy menu geared to warmer climates.

• Traditional with a Twist: the roast 'n' pudding affair, but with much less fuss and much, much kinder on your waistline.

• A Very Veggie Christmas: a festive vegetarian meal plan to serve six.

• Kid-friendly Feeds: fun meals to keep the kids entertained and well-fed.

• The Thanksgiving Banquet: all the traditional favourites with an IQS spin.

Handy tips and tricks:

• Recipes dedicated to using leftovers and a how-to guide to on minimising food wastage.

• A guide to navigating the silly season during work functions and social gatherings.

Bonus features:

• Shopping list generator

• Ingredient converter

• Printable recipes

• Planning notes to manage preparation leading up to the big day

• Gift ideas to suit any occasion

• Links to video cooking demonstrations

What is I Quit Sugar?

I Quit Sugar is the product of a personal experiment by media personality and health advocate, Sarah Wilson. I Quit Sugar encourages people to lessen their sugar intake through avoiding foods high in fructose and sucrose over an 8-Week period. It is believed during this time our bodies can recalibrate and find a natural appetite without the harmful effects of the white stuff.

A little bit about Sarah Wilson

Sarah Wilson is a journalist, tv host and blogger with presence across television, radio, magazines, newspapers and online. She’s the former editor of Cosmopolitan magazine and was the host of the first series of MasterChef Australia, the highest rating show in Australian TV history.

Sarah Wilson founded the I Quit Sugar website, cookbook series and online 8-Week Program, after experimenting with removing sugar from her diet as a way of alleviating the symptoms of her autoimmune disease.

The Gourmet's Guide to Cooking with Liquors and Spirits: Extraordinary Recipes Made with Vodka, Rum, Whiskey, and More!

Lighten Up, Y'all: Classic Southern Recipes Made Healthy and Wholesome

Drink the Harvest: Making and Preserving Juices, Wines, Meads, Teas, and Ciders

Bobby Flay's Burgers, Fries, and Shakes

Appalachian Home Cooking: History, Culture, and Recipes

My Kitchen Table: 100 Essential Curries



















saucepan over medium heat. Add onion and cook for 5 minutes until softened. Add turkey and cook, breaking up with a wooden spoon until browned. Add carrot, zucchini and dried thyme and cook for 2 minutes. Add stock, chia seeds and salt and pepper. Simmer over medium-low heat until stock is absorbed. Grease 16 holes of two 12 x 1/2 cup muffin pans. Use a 10.5 cm cutter to cut 16 circles from 4 sheets of pastry and line prepared muffin pan. Divide filling among pastry. Using an 8cm star cutter cut

early so it settles to room temperature (you can also reheat it in the oven for 15 minutes if you prefer). Decorate with tomatoes and basil for Christmassy effect. This is really just a plate of breakfasty, Christmas things that can be assembled in a Santa side-step on the big day. MAKES 8 Festive Asparagus and Mozzarella Pile Up 4 tablespoons good quality pesto (or you can make a batch of the Leftovers Pesto)2 tablespoons olive oil1 tablespoon lemon juice3 bunches asparagus, ends trimmed3

seconds, then add vegetables, tarragon and hazelnuts, stir and heat through. Serve. Vegan and Paleo option: swap the butter for olive oil. SERVES 8 coconut oil, butter or ghee for greasing3 cups sweet potato, cooked and mashed1/3 cup almond milk1 tablespoon rice malt syrup1 teaspoon vanilla powderpinch salt1/2 cup chopped pecans (preferably activated)1 teaspoon ground cinnamon1/2 teaspoon ground ginger1/2 teaspoon allspicebutter or olive oil, for greasingChristmas Day: Preheat over to 180°C.

immediately. For an alcoholic version add 2 tablespoons of brandy to mixture just before removing from the heat. SERVES 8 1 cup full cream milk1 1/2 cups cream, thickened2 tablespoons rice malt syrup4 chai tea bags in 2 tablespoons of boiling water2 eggsnutmeg, finely gratedcinnamon sticks, to serve (optional)Thanksgiving Eve: Place milk, 1 cup cream and the rice malt syrup in a small saucepan. Squeeze the excess liquid out of the tea bags over the mixture and stir in. Heat mixture to just

eggnog shots with a dollop of whipped cream, freshly grated nutmeg and a cinnamon stick if you like. MAKES 16 coconut oil, butter or ghee for greasing500g pancetta, diced (you can use 500g of gourmet pork sausage if you like)2 stalks celery, chopped1 onion, chopped1 tablespoon butter1 loaf bread (any kind), thick sliced, and cut into 2 cm cubes, toasted in a 150°C oven for 10 mins1 cup parsley, choppedgrated zest of one lemon3 medium eggs, lightly beaten1/2 cup milk3 cups chicken stocksalt and

Download sample