The book: "I Quit Sugar: Your Complete 8-week Detox Program & Cookbook" by Sarah Wilson; 214 pages, $25; published by Clarkson Potter, 2014.
What you get: In addition to 108 sugar-free recipes that cover breakfast, smoothies and drinks, healthy detox meals, savory snacks and treats, an eight-week program will take you through the process of eliminating sugar from your diet. By the end of the program, some fruits and sugar alternatives are reintroduced in the diet.
In her own words: "The recipes in this book are not fancy. They're simple and everyday." — Sarah Wilson
What we made:
AVOCADO AND COCONUT POPSICLES (Page 158)
makes 6 to 8
1 large ripe avocao
1 cup coconut cream*
juice of 1 lime
3 tablespoons coconut water
1 tablespoon brown rice syrup
1 teaspoon chia seeds (preferably white ones)
1/4 teaspoon salt
Blend all the ingredients in a food processor or use an immersion blender. Beat to a creamy liquid. Spoon the mixture into ice cream molds, then insert the sticks. Freeze for at least 4 hours.
* If you cannot find coconut cream, use coconut milk and thicken with 1 tablespoon of arrowroot.
Our assessment:
These frozen treats have a tasty flavor and rich, creamy texture. All my taste-tasters loved them. I had some dark chia seeds on hand, so that’s what we used. Also, if you want to avoid the sugar completely, substitute Stevia for the brown rice syrup.
We also made:
MY RASPBERRY RIPPLE (P. 186)
serves 6-8
1/3 cup frozen raspberries
1/3 cup unsweetened shredded coconut (or coconut flakes for a chunkier version)
1/3 cup coconut oil
5 tablespoons salted butter
2 tablespoons raw cacao powder or cocoa
2 to 3 tablespoons brown rice syrup
Line a dinner plate or baking pan with baking paper (a dinner plate is ideal as the slight indent creates a good shape). Scatter the berries and coconut on the plate or baking pan. melt the oil and butter in a saucepan or in the microwave (the oil takes longer to melt, so add the butter a little after), then stir in the cacao powder and syrup. Pour over the berries and pop into the freezer for 30 minutes, until firm. To serve, either break into shards or cut into wedges.
Our assessment: This is a simple, delicious and elegant dessert, and it's easy to keep all the ingredients on hand. Be sure to keep the raspberries frozen — when the oil and butter comes in contact with the berries, they immediately start to harden. If you want to avoid sugar completely, substitute2 to 3 tablespoons Stevia.
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