• Why I like my second book better It’s here: I Quit Sugar For Life. 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 more
  • The Joy of Missing Out 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. Her piece referred to a growing trend among many of us that sees us go so hard during the week, running more
  • how to make (almost sugar-free) fermented kombucha 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. more
  • If you don’t become the ocean you’ll be seasick every day This is a Leonard Cohen line from his poem Good Advice For Someone Like Me.  Wonderfully, I came across it just after I’d swum across Bondi beach, alone, the other day. This swim – about 1km in open water, out past the surfers and breaks – has become a lovely habit. Whenever I’m off balance more
  • My favourite recipe from the I Quit Sugar kids Cookbook! It’s here! The I Quit Sugar Kids Cookbook.  Today. Like now. A quick note: your enthusiastic feedback to me as I’ve shared the “making of” sneak peeks has been very much appreciated along the way. Just saying. So I thought I’d share one of my favourite recipes from the book: My Cauliflower Pizza (that’s it more
  • How bad are microwaves, really? In my list of Top 100 Hairy Chestnuts I Get Confronted With When I Talk About Cooking, “But aren’t microwaves bad?” comes in at about #25. I’m a fan of getting more people cooking, first and foremost. For some this involves using a microwave. Thus, my short answer to the above question is: If it more
  • Anxiety in your bones today? Here’s the practical fix I feel compelled to share when I’m anxious. Or, more to the point, I feel compelled to share when I find a pithy solution that might just help others orbiting the same tetchy vibe in the Zeitgeist. And even more to the point, I know that when I do share (from on tetchy high) so more
  • My homemade fermented daikon recipe I’ve been doing lots of fermenting lately and I’ll be sharing recipes on my site over the coming weeks…But in the meantime, you can read up on why it’s so good for you here. Fermented daikon is one of my favourite ferments. Daikon is a big white radish often found grated raw on Japanese meals; more
  • Life is either a daring adventure or nothing The effervescent Kate Callaghan – a former I Quit Sugar teamster before decamping to New Zealand – shared this Helen Keller quote on Instagram this week. It was the caption to my weekend. As I’ve written before, I need a bit of physical risk to be truly happy. I always have. I’d been in a more
  • 22 fermenting tricks and tips Last week I gave away tickets to a fermenting workshop with Sandor Katz to the reader who shared the best fermenting trick with us all. Congratulations to our winner Krysten Ioannides! If you missed out, come along anyway. The IQS team is attending one of the Saturday workshops. But since all of you shared such great more