I'm just going to come clean right now and admit that I am a full-on cookbook hoarder. While I know that I can easily search the internet for recipes at a moment's notice, there is something about a physical cookbook that makes me so very happy. In the last month, I have bought 4 cookbooks - each with its own focus (grain-free, seasonal vegetables, traditional French, etc). I admire these chefs and food bloggers that dedicate themselves so fully to a cuisine - learnings the ins and outs of making beautiful food with their specific dietary limitations - and sharing it with the world. When I cook the food they have created with their hearts and hands, it feels like a celebration of their creativity and dedication.
The book I am currently crushing on the most is Aussie blogger Sarah Wilson's I Quit Sugar. Sarah has done the research on sugar, and the results are a little scary. Sugar (particularly fructose) has the same effect on the brain as cocaine. And we, as a society are full-on addicted. Sarah went totally cold turkey on sugar (including fruit juice and honey) to re-program her body to not reach for the sweet stuff each morning and improve her general well-being (like weight gain, insomnia, and headaches). As a self-confessed "healthy sugar" addict (I love my honeys and fruits), this book really resonated with me. Sarah gives lots of tips on how to overcome a sugar craving (hint: Eat fat! Like half an avocado or a spoonful of coconut oil) and shares some amazing recipes that I have been totally loving. This easy sweet-treat recipe is one of my favorites. It's sweetened with brown rice syrup, which has zero fructose so it's Sarah's sweetener of choice. You can make it in a flash, and it'll satisfy your sweet tooth in no time.
Chocolate Raspberry Coconut Bark
Adapted from I Quit Sugar
- 1/3 c. frozen raspberries
- 1/3 c. coconut flakes, unsweetened
- 1/3 c. coconut oil
- 5 tbsp. grass-fed butter, salted (the salt really helps with flavor)
- 3 tbsp. raw cacao powder (or cocoa)
- 3 tbsp. brown rice syrup
Line a flat plate with parchment paper and scatter the raspberries and coconut flakes evenly on it. Over low heat, melt the coconut oil and butter in a saucepan, then remove from heat and stir in the cacao and brown rice syrup. Whisk to make sure it's well combined. Then pour the mixture over the berries and coconut and immediately put in the freezer for 30 minutes to set. Once set, you can break up the bark however you like and serve.
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