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Video: Quit sugar forever with these great recipes

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    >>> find yourself reaching for one sweet treat like a cookie, and then suddenly you've eaten the entire box? has somebody been watching me. sarah wilson found sugar to be addictive and cut it out of her diet in 2011 . now with the book "i quit sugar ." good to have you here on "today."

    >> thank you.

    >> why did you quit the sugar ?

    >> i was feeling foggy in the ahead. i was seriously addicted to sugar . eating the healthy sugar , honey in tea, granola and bananas but i was seriously addicted.

    >> how do you know you're addicted?

    >> because you're putting all of that in your coffee?

    >> and because of the sugar . when you're terrified about the idea of not eating it, then you know it.

    >> what's the detox?

    >> it is tough. studies are showing it's more addictive than cocaine and heroin. so it can be tough. which is why i put together an eight-week program.

    >> what do you feel about?

    >> i've got a clear head. i can get through the day without a slump. but i'm still eating.

    >> what are we making?

    >> we're making a chocolate treat. i'm going to give you something if you can talk and do something at the same time.

    >> i can do that barely. is there a sugar substitute in these recipes?

    >> we do. the difference between that and sugar it contains fructose, fructose is the harmful part. we're going to put that in there now. what you see is butter and coconut oil . you're a pretty trim guy. say you were having issues with losing weight, coconut oil is your friend. it's fantastic for sugar cravings but it's also really good for speeding up the metabolism.

    >> so brown sugar ?

    >> i'll explain that in my book. you can use regular cocoa. what i'm doing while you're stirring that, i'm going to get berries here. just frozen berries you can get from the supermarket. around about a third of a cup.

    >> do you have a preference of frozen versus fresh?

    >> i like frozen, because it actually keeps them together. they're really easy to buy. we just put a few of them on the plate.

    >> in case want to see the raspberries up close, we have a gopro. there you go.

    >> and then coconut on here. just shredded coconut as well. what i'm going to get you to do is pour this on here. you don't have to be too precise.

    >> okay.

    >> how's that?

    >> beautiful. we put that in the fridge or freezer for about 15 minutes . hardens. and then --

    >> you make like a bark --

    >> we make a bark.

    >> no sugar ?

    >> no sugar .

    >> now, some people have made some really fantastic easter eggs as well. this idea, a great easter treat. anyone who is willing to come out with a sugar -free easter egg for somebody, this is the way to go. you can make that. it's fantastic.

    >> what's next?

    >> around here, we are making a sugar -free cheesecake. so we've made a base in advance. it's essentially nuts, coconut and some butter as well as some almond meal . so it's no sugar . over here, we've got cream cheese . now, i make my own cream cheese . it's really nutritious. it's full of enzymes. it's like a probiotic yogurt. you can also use philadelphia cream cheese from the supermarket. and then i put it here.

    >> just easy to find?

    >> really easy to find in the supermarkets in the baking aisle. where you find your baking goods. we've got coconut cream . you can use coconut oil as well which is easier to find. and a little bit of yogurt.

    >> let's get this done. i'm not sure how.

    >> around we'll just blend it.

    >> i'm not really handy in the kitchen. we were wonderful if you'd be able to eat to successfully eat sweats sans sugar , sarah, but you proved it's possible.

    >> it is. in the fridge, voila -- you've got sugar -free cheesecake.

    >> nice to have you today "i quit sugar " you can find the recipes and more, today.com, the website. what do you think, cheesecake, no sugar .

    >> ooh.

    >> how are you doing?

    >> it's a winner.

    >> my vote

    >>> from nbc news this is

TODAY recipes
updated 4/16/2014 4:36:47 PM ET 2014-04-16T20:36:47

Recipe: Raspberry ripple

  • ⅓ cup frozen raspberries
  • ⅓ cup unsweetened shredded coconut (or coconut flakes for a chunkier version)
  • ⅓ cup coconut oil
  • 5 tablespoons salted butter
  • 2 tablespoons raw cacao powder or cocoa
  • 2-3 tablespoons brown rice syrup

Line a dinner plate or baking pan with baking paper. Scatter the berries and coconut on the plate or baking pan. Melt the oil and butter in a saucepan or in the microwave. The oil takes longer to melt, so add the butter a little after. Stir in the cacao powder and syrup. Pour over the berries and pop into the freezer for 30 minutes, until firm.

To serve, either break into shards or cut into wedges.

Serving Size

6 to 8 servings

Recipe: Crunchy-nut cheesecake

  • 1 cup shelled pistachios or hazelnuts, sprouted, if possible
  • 1 cup unsweetened shredded or desiccated coconut
  • 1 cup almond meal, hempseed meal or other nut meal
  • 8 tablespoons unsalted butter, softened
  • 24 ounces cream cheese, at room temperature
  • 2 tablespoons yogurt or sour cream
  • 3 tablespoons coconut cream
  • 1/2 cup brown rice syrup (or to taste)
  • 1 egg
  • Dash of vanilla powder
  • Small handful of pistachios and toasted unsweetened
  • Coconut flakes, to serve (optional)

Preheat the oven to 325 degrees and line the sides and bottom of a 9-inch springform pan with baking paper. To make the cheesecake crust, grind the nuts in a food processer until semi-fine. Add the coconut, almond meal and butter and rub with your fingers to make a dough. The more you rub, the more you will release the oils in the nuts and achieve the right consistency. Add more butter if required.Press into the pan, covering the bottom and sides to an even thickness (about ¼ inch). Bake for 5-8 minutes, until it starts to turn golden. Remove and allow to cool completely.Combine the cream cheese, yogurt, coconut cream, syrup, egg and vanilla powder in a large bowl. Don't overmix and try to keep the aeration to a minimum while stirring (too much air will make the filling puff up and then collapse during cooking). Spoon into the cold crust and return to the oven for 20-30 minutes or until the mixture pulls away from the crust a little and the center is custard-like (don't overcook). Place in the fridge for at least 2 hours to firm before serving. Sprinkle with pistachios and coconut flakes.

Serving Size

6 to 8 servings

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