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Published by Weldon Owen
Distributed by Simon & Schuster

About The Book

Eliminate the use of refined sugar in your cooking with this lush collection of triple-tested recipes for every meal from breakfast through dinner. This book shows how easy it can be to eat amazing food using natural, unrefined sugar alternatives so you can enjoy the sweet things in life guilt-free.

The test kitchen experts at Australian Women’s Weekly take an innovative approach to sugar-free cooking, using naturally sweet and flavorful ingredients and unrefined sugar alternatives with mouth-watering results. Each one of the more than 100 recipes offers delicious evidence that you don’t have to feel deprived to enjoy a diet free of refined sugar. Lush, full color photographs accompany each recipe and are sure to enhance your desire to eat every meal sugar-free.

Chapters include:

• Power starts
• Lunch or dinner
• 3PM Slump
• Sweet fix
• Baking

Recipe highlights include: Strawberry & Passion Fruit Breakfast Trifle; Veggie & Egg Power Stack; Chia & Almond Toasted Muesli; Fennel, Apple & Pistachio Chicken Salad; Zucchini & Ricotta Fritters with Carrot Relish; Chile-Lime Snapper with Corn Salsa Salad; Sweet Potato Gnocchi with Roasted Potato Sauce; Cauliflower Pizza Bites; Watermelon and Lemon Tea Granita; Chocolate Hazelnut Brownies; Flourless Orange, Plum & Orange Blossom Loaf; Banana Coffee Cake with Caramel Sauce; Apricot & Pistachio Frozen Yogurt.


The sweet potatoes need to be about 2¾ inches in diameter, as they will serve as the “buns” for the sliders. 
3 purple-skinned white-fleshed sweet potatoes, unpeeled 
¼ cup olive oil 
12 large shrimp (10 ounces), peeled, deveined, with tails intact 
2 cups watercress sprigs 
¼ cup fresh micro sorrel leaves 
¼ cup fresh cilantro leaves 
1 tablespoon extra-virgin olive oil 
1 tablespoon lemon juice 
1 medium avocado 
crab filling 
6½ ounces cooked crab meat 
½ cup crème fraîche 
½ clove garlic, crushed 
1 green onion (scallions), chopped finely 
1 tablespoon finely chopped fresh chives 
1 tablespoon nigella seeds 
2 tablespoons horseradish cream 
1 tablespoon lemon juice 
1 Cut eight ½-inch-thick rounds from each sweet potato (you need 24 rounds in total); discard tapered ends. Brush rounds with 2 tablespoons of the olive oil; season. Cook rounds, in batches, on a heated grill pan (or barbecue) for 6 minutes each side or until cooked through. Remove from heat; keep warm. 
2 Make crab filling. 
3 Coat shrimp in remaining olive oil; season. Cook shrimp on heated grill pan for 1 minute each side or until just cooked through. Remove from heat; cover to keep warm. 
4 Place watercress, sorrel, and cilantro in a small bowl with extra-virgin olive oil and juice. Season; toss to combine. Mash avocado in a small bowl. 
5 Place 12 sweet potato rounds on a board; top each with crab filling, a shrimp, mashed avocado, and watercress salad. Top with remaining sweet potato rounds. 
crab filling Combine ingredients in a small bowl; season. 
nutritional count per slider 13g total fat (3.2g saturated fat); 216 cal; 15.1g carbohydrate; 8.4g protein; 3g fiber 
tip We used crème fraîche in the crab filling rather than a commercial aïoli or mayonnaise, as they tend to contain refined sugars unless made from scratch.

About The Author

Product Details

  • Publisher: Weldon Owen (February 13, 2018)
  • Length: 240 pages
  • ISBN13: 9781681883755

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