There are two reasons I have not been as consistent as usual in writing on the site. Firstly, my film site, SALTY POPCORN, is going ballistic and I am not only writing myself and updating the site, but I am editing my ten writers, the Salty Kernels. It keeps me busy, add to that I am working full time and have a total three hour commute every day. I kind of come home, pour a glass of wine, eat and then sleep. The other reason is that my diet has changed, and changed for the better, thanks to two amazing people, David Gillespie and Sarah Wilson.
These two people are pioneers and warriors in education and health in trying to prove to the world that, basically, sugar, and in particular, FRUCTOSE, is poison. I started by reading David Gillespie’s first book, SWEET POISON, then got onto his second and third books, SWEET POISON – THE PLAN and SWEET POISON – THE PLAN RECIPES. Then I came across this lady taking on the sugar industry and with a very active Facebook page in furthering what I had discovered from David. SUGAR IS HORRIBLE, it is causing diabetes, organ damage, obesity and everything we have been told or known over the years about fat, is basically bullshit. Our bodies can actually break down fat perfectly well, as long as we are not drinking jugs of pure saturated fats every day, but fructose, a huge part of a lot of sugars, the sweet part is fructose, and this fructose confuses the body, and messes with the system. It stops the stomach from telling us we are full. I shall use a simple example, now I have been sugar free (or extremely limited) for exactly two months. I could sit down of an evening after dinner, and eat a family block of Cadbury Snack (that is 57.3gms per 100 of sugar), I have now switched to the amazing Lindt 90% Cocoa chocolate and I only want two pieces – this is 6.7gms per 100 and I eat a lot less of it. Enough said, but I will add two things – 1) I have lost 8kgs in 2 months and 2) I am a novice at explaining this, do yourself a favour and get the books of David and Sarah’s brand new amazing book (I raced out yesterday to get) I QUIT SUGAR FOR LIFE – you will be so happy you made this decision and if you start on this path, your life will be very different and it will be abundantly healthier. To give you a taste, start following Sarah on her Facebook page HERE. The recipes are heavenly and this leads me to the reason we are here – SARAH WILSON’S SUGAR FREE NUTELLA. Prepare to be amazed.
At first when I had finished making it I thought it was lumpy and nothing like Nutella, I was somewhat disappointed, thinking this was one of those health foods that basically tasted nothing like what it promised. Just try going to a raw vegan restaurant and ordering their lasagne to get what I mean 🙂 BUT – after jarring the Nutella and placing in the fridge overnight magic happened – by the next day it was healthy Nutella and I LOVE it on my toast every morning. As you will to.
The other joyous thing about this recipe – it christened my very first food processor, I used to do everything by hand and then I got to grind the nuts for this in it and OMG – I will never prep food by hand again – life changer 🙂
THIS TAKES ABOUT 20MINS TO PREP AND MAKES 2 CUPS.
YOU WILL NEED:
- 2 cup hazelnuts
- 1 cup coconut milk – most supermarkets sell it – try the Asian sections
- 2/3 cup rice malt syrup – I found it in Coles in health food section – I am sure Woolies will have it also
- 2 tablespoon macadamia oil or coconut oil – both available from supermarkets – I used Coconut
- 1/2 cup raw cacao powder – health food sections of supermarkets
- 2 tablespoons vanilla powder – I could not find it – I have found out health food stores should stock it – I exchanged it for Vanilla Bean Paste and only used 1x tablespoon of that instead
YOU WILL NEED TO:
1) Preheat oven to 180ºC / 350ºF.
2) Bake the hazelnuts for 8-10 minutes, until browned. Rub most of the skins off – they can be a bit bitter (you don’t have to be too precise).
3) Grind the nuts in a food processor until smooth.
4) Add the remaining ingredients and process until well mixed. Add extra coconut milk if you want more of a ‘sauce’ consistency.
5) Store in the fridge for several weeks.
6) Enjoy the hell out of it
7) Suss out the books of Sarah Wilson and David Gillespie