Why I like my second book better

Posted on February 27th, 2014

It’s here: I Quit Sugar For Life.

I Quit Sugar For Life, available now!

I Quit Sugar For Life, available now!

I see this as a follow-up book to help make cooking, eating and our health more elegant and joyous. A framework for simple, no-brainer health that supports sugar-free living. Which is what we’re after, no?

If you’re keen to get your copy straight away, simply click on the button below. If you’d like a little more info, read on.

Screen Shot 2014-02-25 at 12.37.46 PM

I’ve been asked a stack of questions from you all over the past few months about this new book. I figured it’d be good to tick off some of the most frequently asked, so you’re all In The Know…

Why should I buy this book if I’ve bought the first?

My first book was an 8-Week Program designed to help you quit sugar. With supporting recipes. This book (with an additional 148 new recipes) takes things a step further. I cover cravings and lapses, exercise and detoxing. I talk about maximising your nutrition, eating sustainably and ethically. I teach you how to live with flow and less fuss.

Can you sum up the new book in one sentence?

I can. In fact I can do it in one word. It’s about sustainability. In the environmental and economic sense, but also as a wellness code that we can all sustain permanently without fuss or pain.

Which of your two books do you like more?

I love this question! I think I like my second book more. It has allowed me to expand on my principles in more detail, and to share more of the things that matter to me, like sustainability, living without processed foods, eating simply…

I’ve got your last book and I love the recipes, but I’d like some structured menu plans to help me. Do you have any in this book?

Yep! There are a variety of menu plans in my new book. I cover menus for Busy Solos (people like me who often cook for one), Foursome Read more

The Joy of Missing Out

Posted on February 26th, 2014

Apparently 2014 is the year of joyfully missing out, or JOMO. You haven’t heard? I came across this new buzz term when a UK magazine editor wrote about it recently in a newspaper editorial.

Via Carla Faro Barros

Via Carla Faro Barros

Her piece referred to a growing trend among many of us that sees us go so hard during the week, running between commitments (work and otherwise), that we land at the weekend too pooped to do anything else. And so begins the process of pulling out of social engagements with friends and family. Usually at the last minute and by text. We just can’t cope with any more. We’re schedulely spent. Stressed. And a little anxious. (I wrote a post last week about why I think everyone’s feeling anxious right now, if you’d like to catch up.)

Of course, when we pull out of things, we often experience FOMO (Fear of Missing Out). And if you’re on the receiving end of the last-minute cancellation, you experience The Shits, especially if you’re single with no Backup Husband to Collapse on the Couch With.

But in both scenarios, missing out can provide an opportunity to experience joy. So goes the theory. Actually I’ll rephrase that and add my additional layer to the topic:

We must miss out to experience joy.

You might have noted my call to arms of late. I’m really getting heavy on the importance of taking responsibility for our own peace and happiness. It’s imperative that we reclaim ourselves and not seek answers from others and other things. Missing out – deliberately so – is part of this.

* Missing out, or actively doing less “out there”, allows space to explore our inner selves. It gives us the room to turn the focus inwards instead of constantly responding in our frantic Pavlovian way outwards. It’s like when we find ourselves with a flat iphone and time to kill on a train or at the airport. We have space to sit with our own thoughts. We unfurl. We get intimate and cosy with ourselves. Right?

* Plus there’s this: By deliberately turning down an engagement to have a quiet night in sends a massive “up yours” to the ceaseless pressure Read more

how to make (almost sugar-free) fermented kombucha

Posted on February 25th, 2014

When I was a kid my brother Ben used to grow mushrooms and raise axolotls in his bedroom (in and around my brother Pete’s feral mess and a pile of skateboards and BMX bits). I now realise these carefully reared mushrooms were kombucha “SCOBYs” and that his pre-pubescent experiments were quite ahead of the times. Ben was like that.

xxx

The results of my first kombucha experiment: about a litre of quenchable goodness with almost zero sugar and a secondary SCOBY…which I shared with Jordy in the IQS office.

Before this all gets too weird for the unfamiliar, I’ll point out that kombucha is my latest fermenting experiment. You can catch up on some of my others here and here. And learn about why you should ferment here. Kombucha is a slightly fizzy fermented tea-based beverage. And a SCOBY (AKA a “symbiotic culture of bacteria and yeast”), or “mother”, is the starter mushroom that activates and propels the drink (by eating sugar…yes sugar!!) to become an “alive” gut-healing beverage.

In this post I’m going to cover some basics for making your first batch at home in the simplest way possible (and it is DEAD SIMPLE). I’m also giving away

10 x kombucha-making kits from Remedy Kombucha valued at $55 each.

See below for the deets. Down the track I’ll follow up with another post that goes into some more trickiness and experiments with using no fructose at all. Stay tuned.

Why drink kombucha

The stuff is brimful of probiotics and is stand-out stuff for digestive health, assisting with nutrient assimilation. I won’t go into great detail here on the other benefits (iquitsugar.com will be covering this shortly), but studies have shown it can assist in the treatment of arthritis, depression, and heart burn, is great for liver detoxification, improves pancreas function, increases energy and can be used to treat Candida.

How to drink kombucha

Straight from the fridge. About 100ml (1/3 of a glass) a coupla times a day. First thing in the morning before breakfast is fab (I have some before heading off for exercise…beautifully energising), so is after dinner as something of a digestive chaser. I like to team it with a dash of soda/seltzer for extra fizz.

The deal with the SCOBY

These things are ugly as sin – rubbery and spongy, floating at the top of your concoction, with brown stringy bits dangling off it. They’re the Read more