Download I Quit Sugar: Your Complete 8-Week Detox Program and Cookbook PDF

TitleI Quit Sugar: Your Complete 8-Week Detox Program and Cookbook
Author
Tags
LanguageEnglish
File Size18.8 MB
Total Pages382
Table of Contents
                            Title Page
Copyright
Dedication
Contents
A quick foreword
Introduction
My story: Why I had to quit
Are you ready to quit?
The 8-Week Program
Week 1: Start to cut back
Week 2: Operation eat fat
Week 3: Quit!
Week 4: Face the demons
Week 5: Get creative, experiment … and detox
Week 6: Add some sweetness back in
Week 7: Recovering from lapses
Week 8: Refining and moving forward
Getting Equipped
Recipes
	Breakfast
	Smoothies & drinks
	Healthy detox meals
	Savory snacks
	Sugar-free kids
	Sweet treats
	Desserts
The Bits at the Back of the Book
	The Shopping List
	Resources
	Contributors
Index
Acknowledgments
About the Author
                        
Document Text Contents
Page 191

½ cup brown rice syrup, heated
rock salt, to taste

Mix the apple with a little lemon juice to prevent it from
browning. Place the cream cheese, apple and walnuts in
separate bowls on the table and invite everyone to top their
pancakes, starting with the cheese and then the walnuts,
drizzling with a little syrup and sprinkling with rock salt.

SPICED BERRY SWIRL

Add a drizzle of Berry Grown-Up Sauce and a dollop of full-fat
yogurt to your pancake and swirl a little.

SPICED PUMPKIN BUTTER AND PECANS

1 cup canned unsweetened pumpkin purée or Squash Purée
1 teaspoon ground cinnamon
½ teaspoon ground ginger
pinch of ground cloves (optional)
pinch of ground nutmeg (optional)
1 tablespoon brown rice syrup
1 tablespoon apple cider vinegar or lemon juice
knob of butter
½ cup pecans, or Candied Pecans

Page 192

Combine the squash purée, spices, syrup and ⅓ cup of water in
a saucepan and bring to a boil. Reduce the heat and simmer for
30 minutes, stirring frequently. Stir in the vinegar and butter.
Pour over the pancakes and sprinkle the pecans on top. The
squash butter mixture will keep for 2 weeks, so feel free to make
extra!

SO-FRENCHIE-SO-CHIC HAM AND CHEESE

6 slices ham
2 cups grated Gruyère or other cheese

This one only works with the Buckwheat Galettes. Place a slice
of ham and a large sprinkle of cheese in the center of each
cooked galette and fold. I fold the galette in half, but you can do
it as a “pouch” or in quarters. Heat in a frying pan until the
cheese melts.

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