I Quit Sugar on NBC’s The Today Show!

Posted on April 18th, 2014

Followers of my blog and social media will know I’ve been camped out in New York doing publicity for the release of the US version of I Quit Sugar. This morning I did a segment with Carson Daly on NBC’s The Today Show and made two of the most popular recipes from the book: Raspberry Ripple and Crunchy-Nut Cheesecake. I’ve shared the clip below if you’d like to watch. Happy (sugar free) Easter long weekend to you all. xx

 

Just Show Up

Posted on April 17th, 2014

One of the highlights of my stay here in New York has been connecting with author, blogger and spiritual junkie Gabby Bernstein. Gab did my I Quit Sugar program a few months ago, blogged and SM’d about it to her vast and adoring audience and suddenly we were in each other’s orbits.

Hilarious: Rushing to get to Better TV show to chat #iqs AND LOOK WHO I RUN INTO!?!?! The ephemeral Gabby Bernstein (an #iqs convert)!

Hilarious: Rushing to get to Better TV show to chat #iqs AND LOOK WHO I RUN INTO!?!?! The ephemeral Gabby Bernstein (an #iqs convert)!

The funny thing is this: our books – I Quit Sugar and Miracles Now – both came out in the US on exactly the same day (last Tuesday), they both feature 108 recipes and spiritual tricks (respectively), then we randomly met each other on launch day when we appeared on the same TV show here in NY (she heard my voice in the corridor), then we dined that night. And then we shared some more.

I don’t talk “God” or “soul sistas” or about channeling The Light, but I’ve always had an affinity with people who do. I guess it’s because I talk, feel and live this stuff, but from a slightly different slant. Same view, different angle. And there’s nothing I like more than to look at the view while perched alongside someone who evokes it tantalizingly differently to me.  It gets me thinking fresh. That’s Read more

my sugar-free strawberry and vanilla kombucha recipe

Posted on April 8th, 2014

All this kombucha experimenting has become something of a hobby. This recipe I’m sharing today kinda brings much of the tweaks together – how to make a fructose-free kombucha (using rice malt syrup), and how to pimp things up a treat, using the right quantities of essences and fruits.

Strawberry Shortcake Kombucha, recipe below

Strawberry and Vanilla Kombucha, recipe below

This combo really does work amazingly well. The strawberries will lose their colour a little, but feel free to eat them – they’re lovely and fizzy and, of course, contain very little sweetness.

Strawberry and Vanilla Kombucha

  • 3 cups plain kombucha
  • 5-6 whole strawberries (fresh or frozen)
  • ¼ teaspoon vanilla extract (not essence)

After removing the SCOBY from your plain kombucha, pour into a mason jar. Add the other ingredients, leaving 2cm room at the top, screw on the lid (this second ferment must be done sealed), and let sit at room temperature for 3-4 days depending on how warm your kitchen is. I like to keep the strawberries in there, but you can choose to strain after 1-2 days and then pour into a 750ml bottle (again, leaving 2-3cm of air at the top, and seal with a lid/cap) for the remaining 2 days before placing in the fridge.  Also, you may wish to use a plastic bottle for this so you can test how fizzy it’s getting with a gentle squeeze.

Any combos you’ve been playing with? Do share…