Christmas has come early and we have another prize pack to award from our Facebook competition!
Congratulations to Vikki S, from QLD.
Please check your email for confirmation of your prize.
We were so thankful for the support we received during our first Facebook competition that we decided one prize just wasn’t enough!
Congratulations to Rachel F from Victoria, Linda H from Western Australia, Caro J from Victoria and Zoe K from Western Australia – you’re our lucky runners up!
Some goodies from The Sugar Breakup, Ridiculously Delicious Peanut butter, the Muesli and Melinda’s Gluten Free Goodies are heading your way. Please check your email for confirmation of your prize.
At The Sugar Breakup we love to use many elements of the coconut in our cooking. From coconut flour to coconut oil, and water, it is incredibly diverse. But there’s more to this humble fruit of the coconut palm than just eating.
Coconuts are an important crop in many parts of the world, providing many goods, in addition to symbolical significance in the countries where they are traditionally grown.
There is a use for virtually every part of a coconut and the tree in which it grows, including:
You’ve got to love a plant that can essentially meet all of your basic needs by providing food, shelter and even fabric for clothing! While we probably won’t be building a coconut house anytime soon (or at least not until we retire to Hawaii), we have been making good use of coconut water in our favourite smoothies, as well as enjoying the subtle tastes of coconut and coconut oil in our chocolate crackle spiders.
You can join us in our coconut water love affair by entering our Facebook competition for a chance to win some Taste Nirvana Real Coconut Water and other delicious goodies! Entries close on Tuesday, so don’t delay!
This snack was always one piece of white bread; never two, even when we begged because we were always starving, (sound familiar to parents out there?) with either jam, vegemite or peanut butter, our choice.
Yes, in the old days schools would feed you peanut butter!
As we grew older this tradition stayed and we would think nothing of having one or two pieces of bread slathered in a delicious sugary spread. The bread slices got bigger and the peanut butter and jams even sweeter.
Breaking this food tradition was one of the hardest things when we went sugar free.
So imagine our delight when we found a peanut butter made here in Australia that is sugar free and didn’t have any nasty hydrogenated oils added.
We actually found it at the local butcher and when asked was it any good, the butcher told us that for a snack, he would sneak out the back and eat it by the spoonful.
Here’s what the Ridiculously Delicious guys have to say about it:
A RECIPE SO OLD, IT’S NEW!
Australian golden roasted peanuts, ground to creamy smooth perfection and lightly salted. That’s it!
No sugars. No hydrogenated oils. No preservatives.
Just the non-stop thrill of peanut butter splendour.
Their peanut butter comes in Super Smooth and Chunky Crunch, and we fully agree it is absolutely delicious!
(please note: our Facebook competition finishes on Tuesday, November 5th)
You’ve probably noticed at The Sugar Breakup we’re big fans of David Gillespie.
Reading ‘The Sweet Poison Quit Plan’ opened our eyes to the dangers of fructose and made us look at what and how we were eating.
But quitting sugar didn’t stop our love of cooking and baking. As David says, “When you quit sugar you don’t want to resign from life. You are still going to put treats into children’s lunchboxes, you’re still going to need to take a plate to the school fete, you’re still going to want to invite people over for morning tea and to do that you are going to need normal food.”
Our journey into cooking sugar free treats started with the recipes in The Sweet Poison Quit Plan.
David’s wife Lizzie developed these recipes using dextrose for their family and we grew to love many of them. Imagine how delighted we were when The Sweet Poison Quit Plan Cookbook was launched early this year. They have taken Lizzie’s recipes and further developed them with professional chefs to ensure they work for sugar eaters and people who have quit sugar.
And now there’s also The Sweet Poison Recipes iPhone and iPad App! Which is not just wonderful recipes straight to your iPhone or iPad but also video demonstrations, handy hints on cooking with dextrose and a shopping list function to help with buying ingredients.
Entries close Tuesday 5th November so get in quick and GOOD LUCK!