This recipe first appeared on Sarah Wilson’ blog Tuesday Eats: a sugar-free breakfast idea!
February 22, 2011
‘What i eat’
How’s this. I post about how tough it is to eat breakfast when you’re on this sugar-free challenge. And hello! I’m emailed this rippa recipe. Randomly.
I met Samantha Gowing randomly a year or so ago. She’s a therapeutic chef who travels the world creating “Surf Spa Cuisine” for luxury hotels and spas. This is her “Emperor’s breakfast”…fit for kings. I asked Samantha to share a few tips about her health, and therapeutic cooking secrets:
- I rarely eat processed foods such as flour and sugar as the refining process fragments the food into such a depleted state of energy and often unrecognisable to my digestive system.
- I cook with coconut oil, red palm oil and unrefined olive oil and cook over a low heat whenever possible so as not to unleash those pesky free radicals.
- My top tip is support your local market and avoid anything wrapped in plastic or tetrapacks.