My supercharged coconut cream

Posted on January 27th, 2016

Love my Whipped Coconut Frosting from Simplicious? Wait til you try this trick. Today’s bonus recipe takes whipped cream to another level.

Image via The Foodie Dietitian

Adding gelatin to your coconut cream gives it a super smooth texture perfectly mimicking whipped cream. Plus it gives you all the great health effect of the stuff.

Supercharged Coconut Cream

  • One 400ml can of full fat coconut milk, chilled
  • 2 tablespoons grass-fed gelatin

Using a stab mixer, blend coconut milk and add the gelatin in a slow and steady stream.

Continue mixing until soft supercharged peak form.

Use immediately (for example alongside your sugar-free dessert or on top of your smoothie) or store in the fridge and use within 4-5 days.

Bonus tip: add it to your coffee

Bloom a tablespoon of the mixture in your cup with some milk. Smoosh with a fork then add black coffee Read more

My Simplicious “Beet That” Popstick Salad

Posted on December 15th, 2015

Summer has hit and it’s HOT here in Sydney. So I’m sharing one of my favourite recipes from my latest book I Quit Sugar: Simplicious: the Beet That Popstick Salad. Yep, a salad with popsicles. (Note, one of the Big Food companies – let’s call them Nestle – has the trademark to”popsicles” and sues everyone and their pet duck if they use it in a recipe title. Not kidding.) A great Christmas lunch stopper bound to impress family and friends. You’re welcome.

Sarah Wilson Simplicious Beet That Popstick Salad

“Beet That” Popstick Salad from Simplicious, on the right

I should also point out, I designed this salad to use the whole beetroot – leaves, root and the juice from the water that the beets are cooked in.

Beet That Popstick Salad

  • 3 red beetroots, trimmed, peeled and chopped into 2 cm chunks
  • 3/4 cup frozen raspberries
  • 2 tablespoons lemon juice
  • 2 yellow or other coloured beetroots (if you can’t find any, use 2 large carrots)
  • 3 handfuls of baby beetroot leaves or rocket leaves
  • 1/4 cup walnuts (preferably activated), roughly chopped
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon extra-virgin olive oil
  • pinch of sea salt

Place the red beetroot in a saucepan with enough water to cover. Bring to the boil (with a lid on) and cook for 20 minutes or until cooked through, but not mushy. Strain, reserving the precious bright-red beet water. Place Read more

The best sugar-free, gluten-free and dairy-free desserts!

Posted on July 14th, 2015

A round up of some of your favourite sugar, gluten and dairy-free desserts I’ve posted in the last few years. For your indulgently healthy pleasures…


Sugar-Free Raspberry Ripe

1. My Sugar-Free Raspberry Ripe. The most popular dessert recipe on the blog! Simple, moorish, minimal-ingredients-required “assemblages”, brimful of nutrients and wholesome sweetness. (Sugar and gluten free.)
Read more