I Quit Sugar: Simplicious: 306 Sugar-Free So-Nutritious-It-Hurts Recipes by Sarah Wilson

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Notes about Recipes in this book

  • Sustainable sweet fish curry

    • LaraK on May 15, 2017

      This was delicious, we all loved it. For the veg I used what I had. (Red capsicum, zucchini, Cauliflower & broccoli). I used butternut and carrot instead of sweet potatoe. I used Basil for the herbs I used fish sauce and a squeeze of lemon I added the lemongrass but not the chilli I used 960 g of fish and more than 3 cups of veg, so added a bit more stock and some salt and it was perfect.

  • Any green saag paneer

    • LaraK on May 21, 2017

      We really liked this dish. I used haloumi. I made the Ras el hanout mix from the recipe at the beginning of the book (which is great) and used kale. It was a little spicy for the kids but perfect for us. I added a little cream with the yoghurt to tone down the heat for the kids. I served with pumpkin, roast beetroot and feta salad and lamb chops with the same spice rubbed on to them before cooking on the bbq. Was delicious.

  • 'But the kitchen sink' breakfast mince

    • LaraK on May 15, 2017

      This was so quick and really tasty, we all enjoyed it. Leftovers with an egg was delicious too.

    • fairyduff on July 01, 2021

      Delicious, Versatile. Easy. Quick. Economical. No-waste. No carbs. Perfect!

  • The cheapest stew ever

    • LaraK on May 21, 2017

      This was really quick to throw together and was lovely. It did need salt and lemon at the end to get the right balance. I used homemade bone broth, I didn't have parsnips and used sweet potato instead of potato. It is also lovely for breakfast reheated with an egg and spinach in it. Yum.

  • Lamb roast for two with minted pea pistou

    • LaraK on December 06, 2016

      Whole family really loved this, flavours are great. I doubled the recipe for a family of four. Mine didn't "brown up" like the picture despite cooking for a bit longer but still tasted beautiful (might try doing the lamb separately on the bbq next time). I added a bit of salt and pepper to the minted pea pistou and it went beautifully with the dish.

  • 'But the kitchen sink' kimchi

    • tinkamasala on September 14, 2019

      A staple in my kitchen. Easily adapted to use what you got, though Napa cabbage is an essential ingredient. I use this in kimchi fried rice or kimcheese toasties (delicious - trust me!)

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Reviews about this book

  • Gourmet Chick

    ...main emphasis of the book is cutting back on food waste...she includes lots of useful tips about ways to use your freezer and slow cooker to live in a more sustainable way.

    Full review
  • ISBN 10 1743534396
  • ISBN 13 9781743534397
  • Linked ISBNs
  • Published Sep 29 2015
  • Format Paperback
  • Page Count 376
  • Language English
  • Countries Australia
  • Publisher Pan Macmillan Australia
  • Imprint Macmillan Australia

Publishers Text

Sarah Wilson taught the world how to quit sugar in 8 weeks, then how to quit sugar for life, incorporating mindful, sustainable practices across all the pillars of real, whole wellness. Now she strips things back to the essentials, simply and deliciously. She shows us how to shop, cook and eat like we used to in the days before sugar-laced processed food hit our shelves - with ease and without waste, while honouring that deep sense of pleasure that comes from nourishing ourselves and each other.

Sarah gives us the 'simplicious flow', a modern manifesto that sets out how to buy in bulk, freeze and preserve, and use leftovers with flair. She unashamedly makes scraps sexy again and elevates leftovers to the main attraction. All 306 recipes - from guilt-free sweet treats to one-pot wonders and abundance bowls brimming with nutrients - expand our knowledge of age-old kitchen processes and tend to our visceral need to be creative with food. Drawing on the latest nutrition research and kitchen hacks, this is the ultimate cooking guide for those who want sugar out of their lives and are ready to embrace the life-affirming, health-giving, planet-saving simpliciousness of real food.



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