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Sugar Free Slow Cooker Cookbook by Sarah Wilson

Sugar Free Slow Cooker Cookbook by Sarah Wilson
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We are huge slow cooker fans and we looooove this new cookbook by Sarah Wilson - 85 easy, nutritious, sugar-free slow-cooker recipes for busy folk and families.
AU $24.95
inc GST
Qty.
Sarah Wilson taught the world how to quit sugar in 8 weeks and then went on to teach everyone how to cook delicious essentials, simply.

Sarah incorporates her mindful, sustainable and economical practices to bring back the 'slow 'n' low' approach of slow cooking which create densely nutritious meals with no or very low sugar. They are designed to feed the family, individuals and people on-the-go.

In I Quit Sugar: Slow Cooker Cookbook, Sarah and her team share how to:
  • Use a slow cooker, use leftovers and buy sustainable cuts of meat
  • Create simple staples and clever sides
  • Start the day with hearty breakfasts and weekday dump 'n' runs
  • Slow cook soups and stews, curries and comfort classics or, for those more adventurous, a little offal
  • Sweeten your day with slow cooked sugar-free cakes and puddings
Written with all the care and knowledge you have come to expect from Australia's number one quit sugar team, this is the book that makes sugar-free cooking easier, less expensive and more creative.

Whether you’re a slow cooking novice or a seasoned professional you’ll find this book invaluable. Sarah says:
“I quit sugar … and fell in love with my slow cooker. Seriously, slow cooker cooking is my answer to eating well. I’m all about “dense nutrition”. A slow cooker extracts the best of my food without destroying enzymes. It also extracts maximum flavour – particularly good when trying to convert friends or family to a more nutrient-dense way of living.”
To give you a taster of what deliciousness you can expect inside the Slow Cooker Cookbook, the IQS Team have picked their favourite recipes to share with you.

Sarah, founder and director

The Vietnamese Chicken Curry that made Sarah cry – “When I’m asked to cite my favourite food experience, this is the one I share. I first ate cari ga on a mountain-bike trip with my brother Pete in Vietnam. We’d been riding for nine hours through a desert and one of the highest mountains in the country, plus I had food poisoning. By the time I arrived, I was dead set delirious and my brother found us the closest hole-in-the-wall place steaming with a cauldron of this curry. At the first spoonful I cried. Then I ordered two more serves.

Zoe Eaton, general manager

Pro-Biotic Greek Yoghurt: Yep, you read that right. Yoghurt. In a slow cooker. Who knew? Plus, I love the idea of knowing EXACTLY what’s in my yoghurt.

Jordanna Levin, community editor

Slow-Bro’s (Double-Choc Walnut Brownies)
So, I’ve never actually made these but Steph makes them all the time and brings them into the office. I’m still wrapping my head around an entire chapter dedicated to cakes and puds – cooked in a slow cooker. Madness!

About Sarah Wilson
Sarah Wilson is a New York Times bestselling author and entrepreneur. She's a former news journalist, was the editor of Cosmopolitan magazine and hosted the first series of MasterChef Australia, the highest rating show in Australian TV history. Sarah is the author of international bestsellers I Quit SugarI Quit Sugar For Life and I Quit Sugar: Simplicious, and is director and founder of IQuitSugar.com. Sarah lives between Sydney's beach communities and the UK, rides a bike everywhere, is a compulsive hiker and crusades against food wastage.

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