The Sugar-Free Kitchen is a simple cookbook with recipes that drives towards eating a cleaner, healthier diet. It offers a range of exciting recipes to help reduce or eliminate sugar from your diet while still being tasty and delicious.
The cookbook is also very informative. It explains how both refined and natural sugar affects the body, how it has snuck into our food, the health benefits of eating more quality protein, wholefoods and good fats and much more.
It has certainly enlightened me. I was always very curious about the alternatives for sugar for diabetics. Both my parents suffered from diabetes which I will likely inherit in future. So I should watch my intake of sugar especially as I love sugary food!
The book will be released on 3rd November 2014 and is published by Parragon Books Ltd. The book is paperback containing about 128 pages. It comes with six chapters: introduction, breakfasts, lunch & snacks, mains, desserts & baking and index. It is easy to navigate through the book for recipe ideas. Each recipe comes with clear instructions, beautiful photos and nutritional information per serving (calories, fat, saturated fat, carbohydrate, sugars, salt, fibre and protein).
I chose to cook the Mushrooms on Rye Toast breakfast recipe as mushrooms are one of my favourite foods. Darker mushrooms provide the antioxidant mineral selenium, and are immune-boosting. It is definitely great for the time of the year now when the weather is turning cold.
This is a very quick and simple breakfast which only takes about 8 minutes to cook. The author chose rye bread as it packed full of fibre. Instead of using rye bread, I used wholemeal bread as an alternative as I had already purchased a loaf.
- 3 tablespoons olive oil
- 2 large garlic cloves, crushed
- 225g chestnut mushrooms, sliced
- 225g wild mushrooms, sliced
- 2 tablespoon finely chopped fresh flat-leaf parsley
- 4 slices of wholemeal bread
- Sea salt and pepper
- Heat the oil in a large frying pan over a medium-low heat. Add garlic and cook for a few seconds.
- Increase the heat to high. Add chestnut mushrooms and cook, stirring continuously for 3 minutes. Add the wild mushrooms and cook for a further 2 minutes
- Stir in the lemon juice and parsley and season with salt and pepper.
- Lightly toast the wholemeal bread then transfer to a serving plate. Spoon the mushroom mixture over the toast and serve immediately.
This is a plain dish which makes a nice healthy breakfast. My husband was not keen on the flavour as he prefers his mushrooms cook with butter. I disagreed as I like the fact that it is nice and a light dish to start the day with it.
If you like to watch your sugar diet and eat healthy, this is the book for you. It will also show you what to use as alternatives of sugars in desserts.
This book is available to buy from Amazon.
Disclosure: We have received the book to do an honest review. Contains affiliate link. Image used with permission.