I Quit Sugar for Life (44 page)
Read I Quit Sugar for Life Online
Authors: Sarah Wilson
MAKES
CUPS (350 ML)
½ (115 g) cup natural, sugar-free and salt-free peanut butter
½ cup (125 ml) almond milk (or coconut or regular milk will do)
4 tablespoons vanilla protein powder
½ teaspoon ground cinnamon
1 tablespoon rice malt syrup
sea salt
Throw all the ingredients into a blender and blend until smooth. Pour into a jar and refrigerate until thick.
Serving Ideas:
Spread on crackers with sliced Fermented Cucumbers (see
here
).
Put a splodge on top of your Up ’n’ Go Breakfast Whip (see
here
) or Peanut
Butter ’n’ Jelly Porridge Whip (see
here
)Drizzle over full-fat organic plain yoghurt or Whipped Coconut Cream (see
here
) or Pumpkin
Pikelets (see
here
) with a splodge of Strawberry Jam (see
here
).
Eat as a dip with some apple slices.
SERVES
2 tablespoons popcorn kernels
2 tablespoons coconut oil
1½ tablespoons raw cacao powder
1 tablespoon rice malt syrup
large pinch of sea salt
Cook the popcorn in a saucepan (see
here
), or in a lunch bag in the microwave (see
here
) with half the coconut oil. Mix the
remaining coconut oil with the cacao, syrup and sea salt and then heat gently in a small saucepan or in the microwave until melted. Add to the cooked popcorn and toss to combine. Add salt, spread
out on a small tray and refrigerate until firm.
NOTE:
If you have some leftover Ice Magic (see
here
), you can use this instead of making the chocolate
mixture from scratch. Feel free to add nut butter and cayenne pepper for extra fun. You can also bake the whole lot at 120°C (gas ½) for 30 minutes, stirring frequently, for a crispier
version.
PROJECT
Homemade Sprouts
A ripper way to get kids engaged in their food is to have them grow it. Sprouting is super simple and a perfect weekend project for little impatient beings –
they’ll be able to dine on their bounty by mid-week. The Chia Heads (over) are quite a lot of fun. I made them with my best mate’s kids and was seriously surprised by their enthusiasm
for the silliness.
WHY THE SPROUTING?
Legumes, grains and seeds contain a host of toxins. It’s natural, really. Animals have horns and teeth to defend themselves against predators.
Legumes, grains and seeds have acids and dangerous enzyme inhibitors that keep us at bay by making us sick. Cultures around the world have overcome such a dietary annoyance by developing ways to
change the chemical composition of these little life staples by sprouting them. Sprouting activates the seed’s or grain’s enzymes, which neutralise the harmful toxins, turning them into
digestible and very much ‘alive’ food. It also creates extra vitamins and enzymes in the process. Furthermore, seeds are effectively plants – and plants are always
alkalising.
And as I’ve mentioned before, sprouting slows ageing, which won’t interest the kids so much . . . but you might like to know that activating the enzymes reduces the
load on your body. Depletion of enzymes in the body is, in fact, the ageing process.
