Read I Quit Sugar for Life Online
Authors: Sarah Wilson
I Quit Sugar for Life (10 page)
Why I love apple cider vinegar
I cook with it, pour with it (instead of balsamic vinegar, which is high in sugar) and I drink a tablespoon of it before most meals. Why the ACV fuss? In essence it corrects
acid issues. It alkalises – the acetic acid reacts with base or acid compounds to form an acetate and further helps digestion, therefore helping with weight loss. If possible, you need to get
hold of the unpasteurised variety in the organic section of any good supermarket, which is more full of goodness than the regular clearer cider vinegar.
Ten minutes before main meals, take a tablespoon of apple cider vinegar in almost-hot water. It’s surprisingly sweet and not unlike a hot toddy. Observe if it makes you
digest better.
I’VE INVENTED A TERM: ‘MISH-MASH MEALS’
They’re simple breakfasts, lunches and dinners that moosh together a big stack of greenery with some protein, fat and highly satisfying
‘cheat’s flavourings’.
Here, I’ll show you what I mean . . .
A clever way to add bonus ‘cheat’s flavouring’: toss
⅓
cup (80 ml) of Homemade Sauerkraut (see
here
)
through a mish-mash meal.
HOW TO USE UP LEFTOVER GREAT GRATED SALAD #1: mix with some peas, eggs, chopped bacon or ham and cheese and fry in an omelette pan.
I start with Swiss chard and throw in tinned tuna, capers and olives. A handful of peas will lift a mish-mash meal.
A poached or soft-boiled egg on top!
Any leftover greens go into my morning green smoothie.
One of my favourite ‘cheat’s flavourings’: dulse flakes.
HOW TO USE UP LEFTOVER GREAT GRATED SALAD #2: When cooking up meatballs, sausage or mince, add leftover salad in the final stages of braising with a splash of apple cider
vinegar and heat through. Oh, and some celery leaves, if they’re hanging around.
Par-Cooked ’n’ Frozen Swiss chard and broccoli with 2 eggs and some grated cheddar ‘scrambled’ through it in a pan. This can also be done in the
microwave at work. I tote the veggies straight from the freezer. Note: heat some avocado through your mish-mash – it adds lush creaminess.
My Cheesy Green Mish-Mash Soup from my first book became a hit. I add ‘cheat’s flavouring’ – 2 slices of grilled pancetta. Sometimes it’s good
to use meat just for a kick.
GREEN PIKELETS: Simply follow the instructions for Pumpkin Pikelets, but use Par-Cooked ’n’ Frozen greens, puréed. I add a little feta and sometimes an egg
and chia seeds to bind things better.
I start with some leftover sardines (see
here
) or tinned sardines and stir through parsley, rocket (or any other greenery, finely sliced), red onion
and a little chilli (grate it straight from the freezer!). Plus olive oil and apple cider vinegar, or one of my dressings.