3 Unusual Carbs to Consider

Don't eliminate carbs as a food group completely! Just be choosy about the ones you do eat. These 3 carbs are certainly worth considering, and here's why... 

Black Rice
Once called the "forbidden rice," it was so valued in China that only the Emperor was allowed to eat it. Black rice is unmilled, meaning the husk hasn't been removed. The grain is dark because of its high anthocyanin (dark pigment) content. It contains more anthocyanin than blueberries along with high fibre, less sugar and more vitamin E antioxidants.

Used in savoury and sweet dishes, the stickiness of this rice makes delicious rice puddings. Here's a link to Coconut Black Rice Pudding from the My New Roots blog. Click here to buy black rice.

Quinoa

Quinoa (see first image), pronounced "keenwa" is a nutritious seed popularly grown in South America. It's almost become labelled a "super-food" because its a source of good quality protein, low carb content with high fibre. It's rich in minerals, it's gluten-free and there are indications that it can help with blood sugar levels and weight loss.

Quinoa isn't complicated. Its a bit like rice though you need to rinse it three or four times in cold water to remove the saponin, naturally occurring anti-fungal agent in the seed coat, before cooking. There's lots you can do with quinoa. Have a look at the I Quit Sugar list of recipes here. Click here to buy quinoa.

Buckwheat
Buckwheat is not actually wheat, it's a seed from a plant that is grown in northern India and now the USA. It's related to sorrel and rhubarb. It is sold hulled - without the outer husk. This is what it looks like in the husk (photo below).

Having a high protein content and low carb levels, buckwheat is gluten-free and also contains high omega-3 fatty acids, B vitamins and antioxidants. Use it in salads, sprout it, make porridge, buy buckwheat flour and make pancakes. Check out this whole raft of buckwheat recipes from I Quit Sugar.

Buckwheat bread image from The Brown Paper Bag

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A Cheesy-Peasy Breakfast Recipe

Breakfasts are some of the most sneaky sugar-filled foods out there! Here's an easy savoury breakfast recipe to take the sugar out of your morning and replace it with satisfying and filling fats and protein. We made this for breakfast the other day and didn't feel the urge to nibble until lunchtime!

A Cheesy-Peasy Breakfast

~ makes 2 servings ~ 

- 5 eggs, gently mixed

- ¾ cup frozen peas

- ½ cup frozen spinach or 1 full cup

- fresh spinach leaves

- ½ cup fresh sweet basil leaves (or ½ tsp dry herbs)

- ¾ cup Parmesan cheese, finely grated

- 1 Tbsp butter or good oil

Heat your fry pan, put your butter or oil in.

Throw in the frozen peas, spinach and basil.  Cook for about 3 minutes until heated through.

Pour in the eggs.  Throw in the Parmesan cheese, season with salt and pepper.

Mix gently every so often and don’t overcook.

Divide into two servings, fold over gently and plate. Add some yummy sauerkraut as a side.  If you’re hungry add toast. This should see you through until lunchtime because you’ve cut out the sugar, included good fats and upped your protein intake.

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Divine Cashew Nut Cream Recipe - super easy, super delicious!

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This recipe offers a deliciously wonderful, simple, dairy-free alternative to cream. A blender or a stick blender is essential.

- 125 g cashew nuts (pieces are also fine for this)

- 150ml filtered water (don’t want the flavour of chlorine)

- A dash of rice syrup or honey (truly, only a dash)

- Real vanilla extract

Whizz all the ingredients in the blender until smooth.  You can adjust consistency by using more or less water. Add more honey for a sweeter taste.

Serve with fresh fruit or any dessert that does well with a dash of cream. Yummy! 

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Here is a collection of cashew creations to make your mouth water.

You cashew munchers aren’t just limited to the roasted, salted ones. In fact some of these ideas are even better!

Cashew and herb spread, cashew nut cheese, cashew and dill sauce, and cashew ice cream - yum!

We sell the cashew nuts - the recipes are all over the internet. Get googling!

P.S. Bet you didn't know cashew nuts grew like this...

Images from Google Images

Mayo and Aoli Worth Chirping About

Especially if you want it sugar-free and nasty-number free! Inspired by the I Quit Sugar Mayo recipe and a recipe by our friend, Rosanne Martin.

A stick blender and its mixing glass are the perfect tools for making this recipe.  It can also be made in an ordinary blender though you may need to use a spatula every so often to scrape the ingredients back down onto the blade. If you’re extra keen you can make this with a hand whisk.

2 Tblsp lemon juice

1 egg

1 tsp Dijon mustard

¼ -½ tsp salt (taste test after adding ¼ tsp)

About 1 cup good olive oil (don’t add yet)

1 Tblsp Whey (optional) will give the mayo a fantastic probiotic boost.  If you use whey, leave the mayo out on the bench for 8 hours to allow for a slight fermentation before storing in the fridge.

Now choose your flavouring:

•  Either 1 handful fresh Sweet Basil leaves
•  OR other fresh herbs
• OR 4 sundried tomatoes

Whizz the ingredients including the chosen flavouring (but not the oil) for 30 seconds to mix.

Pour your olive oil into a small lipped jug or easy-pouring bottle. While you have your blender running gently pour the olive oil in a thin stream into the mix. This slow pour will cause an emulsion to form which means the mayonnaise thickens. The mix will begin to thicken at about ½ to ¾ of a cup of oil. You choose how thick you want your mayo or aoli. You can thin it down with a little water if you accidentally go too thick.

6 Things to Note:

• Aoli is mayo with garlic.
• The Mayo with Sweet Basil version makes a nice pasta salad and also pairs well with eggs.
• The plain mayo is great with salad or if you add chopped cornichons (gherkins) and a little chopped tomato and parsley it makes a nice Tartare sauce for fish.
• You can collect your own whey by taking a jar of plain yoghurt and leaving it to drain hanging in a muslin cloth overnight. The whey will drain out and leave you with a firm yoghurt or cream cheese.
• An emulsion is the result combining fine droplets of an oil with another liquid by mixing to make a cream. This is essentially how face creams are made. Oooh mayo moisturiser…!
• All easy to make at home AND free of nasties. Keeps for 2-3 weeks in a glass jar in the fridge. If you use whey in the making your mayo will keep for 2-3 months in the fridge.