I Quit Sugar for Life (24 page)

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Authors: Sarah Wilson

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ICELANDIC SKYR PARFAIT

CHOCOLATE COCO-NUTTY GRANOLA CLUSTERS

MAKES
CUPS (425 G)

These globules of goodness work for breakfast, as a snack and for dessert. You can choose to omit or reduce the amount of rice malt syrup to taste. I
personally find the coconut oil provides enough sweetness.

3 cups (175 g) coconut flakes

2 cups (250 g) mixed almonds, cashews, pecans, walnuts and pumpkin seeds (preferably activated, see
here
), roughly chopped

2 tablespoons chia seeds

1 teaspoon ground cinnamon (optional)

80–100 g coconut oil or melted butter

4 tablespoons rice malt syrup (optional)

½ cup (50 g) raw cacao powder

2 tablespoons cacao nibs

½ cup (125 ml) Greek-style full-fat organic plain yoghurt or unsweetened coconut yoghurt, to serve

Preheat the oven to 120°C (gas ½) and line a baking tray with baking paper. Combine all the ingredients except the yoghurt, then spread evenly on the prepared tray.
Bake for 15–20 minutes or until golden, turning halfway through the cooking time. I like to bake mine until it’s quite dark – the darker, the crunchier. Remove from the oven and
allow to cool. Remove from the oven and allow to cool.

To serve, spoon the yoghurt into a glass jar or bowl and top with ½ cup (85 g) of clusters.

NOTE:
This makes a great dessert too. You can also try sprinkling on some Whipped Coconut Cream (see
here
).

FIVE WAYS
with Great Grated Salad

I make this two-step salad and keep it in the fridge for a few days, adding different dressings, flavours and protein on demand (perfect for Solo
Cookers!).

 

Any salad I don’t finish, I turn into fritters by adding some chia seeds or arrowroot (to soak up the liquid) and an egg or two, forming into
patties and frying, or throw in a soup.

BASIC GREAT GRATED SALAD

SERVES

2 carrots

2 small courgettes

1 cup (225 g) cauliflower florets or 1 swede

4 spring onions or 1 red onion, finely chopped

a dressing of your choice (see recipes
here
)

½ cup (75 g) pumpkin seeds and/or sunflower seeds, lightly toasted (toasting is optional)

Grate the carrots, courgettes and cauliflower or swede. Use a blender with a grater attachment, if possible; that way you can simply add the rest of the ingredients to the
blender bowl. Stir through the spring onions or onion and divide among 4 large, broad glass jars. Top each salad with the dressing of choice and the seeds.

Now try these ‘build on’ variations, opposite.

1. VIETNAMESE CHICKEN Great Grated Salad

Add:
leftover chicken from Crispy Roast Chook (see
here
), sliced red pepper and mint leaves.

Swap:
sesame seeds for the pumpkin seeds.

Dressing:
Take-Me-Anywhere Asian Dressing (see
here
) or Korean Mayo (see
here
).

2. RAINBOW Great Grated Salad

Add:
grated beetroot and crumbled soft feta.

Swap:
lightly toasted walnuts for the pumpkin seeds, whole Par-Cooked ’n’ Frozen broccoli (
here
) for the cauliflower.

Dressing:
Dressing in a Jar (see
here
) or Pumpkin Purée (
here
).

3. ALKALISING Great Grated Salad

Add:
defrosted Par-Cooked ’n’ Frozen broccoli florets (see
here
), cut into very small pieces, and sprouts (see
here
) or Homemade Sauerkraut (see
here
).

Dressing:
Creamy Green Detox Sauce (see
here
) or Alkalising Potion (see
here
).

4. NIÇOISE Great Grated Salad

Add:
95 g can tuna (in brine, sustainably fished), cherry tomatoes, cut into quarters, chopped anchovies, basil leaves, salt and freshly ground black
pepper; feel free to add a boiled egg.

Dressing:
Tartare Sauce (see
here
) or A-Little-Bit-Frenchy Dressing (see
here
).

5. PRAWN COCKTAIL MISH-MASH

Great Grated Salad

Add:
watercress, alfalfa/radish shoots or roughly chopped rocket leaves, ¼ cucumber or avocado, diced, 3 cherry tomatoes, cut into quarters, and 80 g
cooked peeled prawns.

Swap:
⅓
cup (50 g) very finely sliced fennel for some of the grated vegetables and a few mint leaves for the spring onions.

Dressing:
Thousand Island Dressing (see
here
).

VARIATIONS

 

▶
Grated pumpkin instead of grated carrot.

 

▶
Grated radish or celeriac instead of cauliflower.

 

▶
Try a ‘hot salad’: heat in a microwave (be sure to remove metal or plastic jar lids beforehand).
This works well when you add an egg on top.

ICELANDIC SKYR PARFAIT

MAKES

When I was travelling in Iceland, checking out their Slow Food scene, I embraced the traditional skyr that’s served for breakfast, lunch (on
sandwiches) and after dinner (with berries, instead of ice cream). It’s a cultured cheese brimful of beneficial gut bacteria that’s pretty similar to the Homemade Cream Cheese
I’ve been making for years. I’ve borrowed this lovely breakfast mousse presentation from the Aldin café in downtown Reykjavik, a place where locals knit beanies over their
steaming coffee in the morning before work. As you do when you live in Iceland.

½ avocado

1 cup (250 ml) coconut milk

½ cup (115 g) Homemade Cream Cheese (see
here
)

½ cup (75 g) frozen berries, heated in a small saucepan for a few minutes, then cooled

coconut shavings, lightly toasted

Throw the avocado and three-quarters of the coconut milk into a bowl and blend using a stick blender. In a separate bowl, blend the rest of the coconut milk with the cream
cheese. Layer the berries, cream cheese and avocado mousse in 2 large jars and sprinkle with the coconut shavings.

SOLO COOKERS:
The extra serve will keep in the fridge for a day or two.

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