Early bird offer: pre-order the I Quit Sugar Chocolate Cookbook!

Posted on April 30th, 2013

Update: The 500 Vital Vanilla Protein Powder sachets mentioned below have all been snapped up!

Hello. How’s your day? Mine’s good, thanks. Onto other matters…the I Quit Sugar Chocolate Cookbook: 74 Sugar-Free Cakes, Fudges, Truffles + Barks is almost here.  Since so many of you are rather keen to get in early, we’re taking pre-orders from today. And I’m sharing one of my favourite recipes from the book: My Fudgy Protein Bites. So healthy you could eat it for breakfast (and I do!).

Protein Bar

Fudgy Protein Bites, photography by Marija Ivkovic. Recipe below.

Hang on Sarah! Can you even eat chocolate when you go fructose-free? Yes,  friends, you can. You can!!

However, it does mean making your own real chocolate. I’ve been experimenting for over a year now with different techniques and ingredients, and this cookbook is the culmination of my favourite flavour combos, transformed into more than 70 fructose-free cakes, truffles, brownies, smoothies, mousses and barks.

If you’re keen to get in early, we’ve got a bit of an offer for the first 500 people who pre-order:

Pre-order today + get a Vital Vanilla Protein Powder sample. 


The first 500 to pre-order the I Quit Sugar Chocolate Cookbook will also receive a 7g Vital Vanilla Protein Powder sachet from VitalThese 500 sachets have already been snapped up!

For more information on the book – what bang you get for your buck – and how to pre-order, simply click this button below:

IQS choco pre-order-trim

I should say, I use the Vital Vanilla Protein Powder to make a number of the treats in the book, including my favourite, My Fudgy Protein Bites (above). This protein, importantly, is 100% Pure Pea Protein. The Vital Protein

Read more

My sugar-free ANZAC biscuits + 50% off sale

Posted on April 25th, 2013

This post has been updated.

I’m getting older and more sentimental and this year’s ANZAC day is piquing some emotional spots. For readers outside Australia and New Zealand, ANZAC day is a national day of remembrance to honour the members of the Australian and New Zealand Army Corps (ANZAC) who fought at Gallipoli during World War I. (Today however, it goes beyond that anniversary; it’s now a day when we remember the service and sacrifice of all Australian servicemen and women from every conflict, past and present.)

Image via Claire K Creations. Recipe for a sugar-free ANZAC cookie below

Image via Claire K Creations. Recipe for sugar-free ANZAC biscuits below.

Right now, I’m feeling much respect. Respect for oldies. For a generation who sacrificed. It’s this – the idea of sacrificing for a greater and largely unknown good – that touches me. My goodness, the faith!? Do we ever feel this?! Couple this with the fact that these very people who sacrificed are now so very out on their own. We don’t care for our oldies as they cared for the future generations. We don’t “do” this same notion of sacrifice. Somewhat sadly, we just don’t have the time. Or faith, somehow.

Our “way” is to give money. This is not the same as our time and intimate contact. Is it? But it’s still very much needed. Today, as well as running an ANZAC biscuit recipe, and a special sale offer, I’m giving $1 from every sale to the ANZAC Appeal. Next year, I hope I have the time to be more intimate.


My Sugar-Free ANZAC Biscuits

Again, for readers outside Australia and New Zealand, these biscuits were eaten by our soldiers in lieu of bread and was a tooth-cracking combo of long-last foods that would withstand the journey via ship to reach the troops: oats, flour, golden syrup, coconut and bi-carbonate of soda. It was an incredibly hard wafer, leading some of the wives and mums back home to finesse things a little. Today, we make them on this special day to remember the Fallen. I invite you all to take a moment to reflect and Read more

10 beefy reads for vegans + meat lovers

Posted on April 24th, 2013

I want to get to a point straight up today.

Screen Shot 2013-04-23 at 4.18.33 PM

Photo by Stephanie Gonot

I’ve been travelling around learning about meat production and reading more and more on the subject. A few weeks back I shared how I eat my meat, which prompted debate and more questions. I’ve read some more…and more…and figured y’all might like to do the same.

First up, before I get to the great meat reads, I’ll clear a few things up:

* My food philosophy is always about how to get the densest nutrition for my ethical buck. This means balancing things up, making the best decision with every food choice. This means there is no “one right answer”. I value local over organic. I appreciate for many, a mainstream supermarket is their only shopping option (the closest bourgeois farmer’s market might be a two hour drive away). And I value sustainability first and foremost (both of the planet and of our food systems), ahead of my own hedonistic needs (taste, texture, convenience and even health).

* I’m not a scientist. I’m a journalist, a conduit. I take dense information and share it in a way that’s most appropriate to the readers here on this blog. And this is a personal blog where I make it very clear that these are my personal experiences and interpretations. As always, I keep reading and learning, with my eyes wide open. I encourage the same of everyone here.

*  I live in Australia where many of the stats bandied around about the amount of water and grain to produce meat are a moot point. I explain, why below (eg: the bulk of beef and lamb in Australia is grass fed, raised on arid range land that can’t be used to produce grain etc). Thus, most of the popular factoids do not apply to Australian meat.

So, to this end, some extra reading and ideas to digest:

1. The Vegetarian Myth: Food, Justice and Sustainability, by Lierre Keith

Lierre was a vegan for 20 years and switched to sustainable meat eating for ethical, environmental and health reasons. Indeed, this positioning makes her take very compelling. She has thoroughly explored every possible Read more