I Quit Sugar for Life (54 page)

NOTE:
I tend to drink this 1:1 with soda water. This adds extra fizz and spreads the goodness further.

MAKES
CUP (250 G)

1 kg tub full-fat organic plain yoghurt

Pour the whole tub of yoghurt onto a large handkerchief-sized square of clean cheesecloth or muslin. Bunch the ends like you’re tying a sack and secure with an elastic
band or string. Suspend the bag over a large bowl – I attach mine to a wooden spoon placed across a bowl, while others hang theirs from a cupboard doorknob, or even a chandelier! You’re
going to be straining out the whey, leaving a beautifully creamy curd in the sack. Drain for 12–24 hours.

Store the cream cheese in the fridge for up to 1 month. Keep the whey (it will keep in the fridge for 3 months or you can store it in batches in the freezer) for fermenting
vegetables (to make them last longer, see
here
) or making mayonnaise (see
here
).

NOTE:
Whey is used in many recipes in this book so look out for cross references.

Be sure to use full-fat organic plain yoghurt – I’ve found that this recipe doesn’t work well if you use the more commercial stuff.

I know, I know. Many gags have been made about these things of late. But entendres aside, nuts that have been activated really are worthwhile
contributions to the food chain. Nuts and seeds contain poisons in the husk that can make them tough to digest. Soaking then drying them causes them to sprout, which activates enzymes that make
them easier to digest and metabolise. Activating also produces a crunchier, slightly toasty version of the original nut or seed. Almonds, walnuts, pistachios, pecans and pumpkin seeds work best
– the ‘oily’ nuts such as macadamias or cashews can go a little soggy, and must be soaked for no longer than 6 hours.

Soak the nuts or seeds overnight in a covered saucepan of water with the salt. Drain, then spread out on a baking tray (no oil, no baking paper) and dry in the oven for
12–24 hours at the lowest temperature possible (less than 65°C for gas ovens, on the pilot light). When cool, store in a sealed container in the freezer.

Store your nuts in the freezer – they keep fresher for longer and are crunchier! Plus you can eat them straight from the freezer, as they don’t actually freeze.

MAKES
CUP (180 ML)

¼ cup (60 ml) apple cider vinegar

½ cup (125 ml) olive oil

½ teaspoon rice malt syrup

big grind of sea salt and black pepper

Place all the ingredients in a jar and shake vigorously.

Make the Dressing in a Jar but add 1 tablespoon Dijon mustard.

Make the Dressing in a Jar (you can use rice vinegar instead of apple cider vinegar). Add 1 tablespoon of soy sauce or tamari, 1 tablespoon of sesame seeds, 2 teaspoons of
grated fresh ginger and 1 teaspoon of sesame oil. Shake vigorously.