SUGAR: THE BOOK I WISH HAD CHANGED THE WORLD – There is something sweet and sickly in the air.
It’s ten years since my book on sugar, Sugar: The Grass that Changed the World, was published. Next week I’ve been asked to open a conference at Bristol University on sugar – covering many of the topics I wrote about, from the evolution of sugar cane through to its effect on our health – although I’m expecting the academics at Bristol, a decade since I researched the subject, to have far more insightful things to say.
IT’S ALL GOOD – It’s All Good by Gwyneth Paltrow and Julia Turshen
Graham Norton recently gently poked fun at Gwyneth Paltrow for her breakfast recipes in her latest cookery book, It’s All Good. ‘Leftover Quinoa, Two Ways. Yes, I’m the kind of person who always has leftover quinoa.’
I am the sort of person who has a three year old who goes pretend shopping for quinoa. I’ve also been trying to eat a higher protein, low carb diet and so this book (subtitle – Delicious, Easy Recipes That Will Make You Look Good and Feel Great) seemed perfect. And frankly, who wouldn’t want to look like Gwyneth, gleaming with health on the front cover.
SWEET TEETH – A week without a piece of cake, a day without a square of chocolate feels bleak indeed. And yet, like many, I want to be healthy and slim.
Here are some suggestions for sweet treats for sweet teeth that are relatively healthy (dark chocolate is not so bad for you), low in sugar, high in protein and healthy fats and mostly low in carbs.
A square or two of dark chocolate a day is quite good for you but I find it a little dry and bitter, particularly round 85% cocoa solids. This is a way of livening it up and adding extra nutrients.
Melt chocolate in a heatproof bowl over a barely simmering saucepan of water. Once it’s melted, pour into a greaseproof paper lined baking tray. Sprinkle healthy stuff over it: I used bashed up banana chips, pistachio nuts and slivers of dried apricot. Other combinations would work too – hazelnut chunks and coconut shavings, for instance. Put it in the freezer. Once it’s set, break into pieces and keep in the fridge.