The Sweet Life

This is a delicious granola recipe from Sarah Wilson's IQS book. I love breakfast but i have never been a big cereal eater as i've always known that cereal is loaded with sugar, so I would often opt for a 'healthier' muesli options, but a lot of muesli's are also loaded with sugar (especially fructose - honey, dried fruits etc). After reading IQS i soon realised that fructose is the enemy! Fructose makes us eat more as its a molecule that doesn't allow hormones to tell our brains when we are full and to stop eating. Fructose also converts directly to fat - it's not used straight away as energy but converted directly to fat - see Sarah Wilson's "I Quit Sugar" book for more information about fructose and its effect on your body. You will notice that instead of sugar/honey i am using rice malt syrup. Rice malt syrup (can also be called rice syrup or brown rice syrup) is made from fermented cooked rice. It is only made from rice and water an...

This soup is incredibly simple to make, taking only about 15 minutes from start to finish! Be careful if you are adding the soups straight into the pot, not to overdo the noodles as they soak up the liquid and you'll loose the soupiness of this dish. Ingredients 2 tablespoons oil 3 garlic cloves (chopped) 1 tablespoon fresh ginger (grated or crushed ginger in a jar) 3 tablespoons Thai red curry paste 2 boneless chicken breast or thighs (sliced) 4 cups chicken stock 1 cup water 2 tablespoons fish sauce 2/3 cup coconut milk 6 oz. dried rice vermicelli noodles 1 lime (juiced) Sliced red onion, red chilis, coriander, spring onions, mung beans (optional - to garnish) Method 1. In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant. 2. Add the chicken and cook for a couple minutes, just until the chicken turns opaque. 3. Add the chicken stock, water, fish sauce, and coconut milk. Bring to a boil. At this point, ...