It’s Friday. It’s summer. Everyone seems to be on some sort of healthy switch-about. So a fitting giveaway! This week I’m giving away…
10 copies of ‘Supercharged Food’
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- From Lee’s book: sugarfree coconut icecream! See recipe below.
Regular readers will have caught previous posts about Lee Holmes‘ cooking. Lee has an autoimmune disease and has healed herself through diet and her new book – Supercharged Food – includes 90 recipes that don’t contain gluten, wheat, sugar, yeast or dairy. Seriously, this cookbook is the most perfect little package of whole food eating ideas. Honestly, as sound as it comes. Which is why I put my name to a blurb of endorsement on the cover.
Anyway, a lot of you got as frothy over it as I did, so Lee and the good folk at Murdoch Books have generously offered to give away some copies to regular readers here.
To be in the running for a copy of the book, you’ll simply need to do the following:
* Go to my new! I Quit Sugar Facebook page (“like” it) and then share a sugarfree eating tip you’ve been playing with. Or a factoid you’ve come across. No rush: just like ‘n’ post by Friday 13 January.
* We will randomly select ten people, and a copy of Supercharged Food will be on it’s way to you.
* For anyone too impatient to wait: Lee’s book is available from her website. Lee is a regular columnist for Wellbeing magazine, and a writer for Miranda Kerr’s Kora Organics blog. Check out her website and blog.
But to that ice cream recipe…
dairy free coconut ice cream
- 500ml cold homemade Almond Milk*
- 80g almond pulp (left over from making the almond milk)
- 2 teaspoons powdered gelatine
- 4 organic egg yolks
- 400ml tin coconut cream
- 30g coconut flakes
- 12 drops liquid stevia
- 2 teaspoons natural vanilla extract
For a creamier ice cream, add two more egg yolks. (Serves 4–6)
Pour the almond milk into a small saucepan and sprinkle the gelatine over the surface. Leave for a few minutes while the gelatine softens.
Put the saucepan over low heat and stir the mixture until the milk has heated and the gelatine has dissolved. Remove from the heat and place the saucepan in a sink of iced water so that the milk can cool to room temperature.
Put the egg yolks in a blender and process until pale, about 1 minute. Add the coconut cream, almond pulp, coconut flakes, stevia, vanilla and a pinch of sea salt and process until well combined. Add the gelatine milk and blend for a few more seconds.
Place in the fridge and leave to chill. Pour the cold mixture into an ice-cream maker and churn following the manufacturer’s instructions. If you don’t have an ice-cream maker, pour the mixture into an ice-cream container and place in the freezer.
After 11/2 hours, mix it up with a stick blender or fork, then return it to the freezer for an hour. Blend the mixture again to break up the ice crystals, as these make the ice cream more icy than creamy. Freeze until required.
The ice cream can be stored in the freezer for up to 2 weeks. It will be quite hard when it comes out of the freezer, so leave it at room temperature to soften for 15 minutes before serving.
To be truly decadent, serve the ice cream garnished with toasted coconut flakes, mint leaves and a cinnamon stick!
* Lee shares how to make almond milk in her book. In a nutshell: blend 3 cups of water that’s been boiled and slightly cooled with 1 cup of blanched or soaked almonds until smooth; sieve, keeping the pulp; refrigerate.
That coconut icecream looks and sounds delicious – can’t wait to see what else is in the book! Thanks for sharing Sarah x
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Loving the continued sharing Sarah within your tribe…hope your providers like Lee are gaining too..x
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Yum! Here’s my go-to snack when I need a treat: 1 dessertspoon of natural peanut butter, a scoop of 180 protein, 1/2 cup of plain yoghurt and a handful of frozen berries. Blend it all together and voila fudgy berry icecream. If you leave out the fruit a little stevia instead works but it is less like icecream. I’m so excited! And I just can’t hide it! xxx
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I love love this coconut ice-cream.
I am sure the is a lot more i will love in the book too!
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Can we win if we are living outside of Australia?
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Bit confused here. Recipe is for Dairy free ice-cream. Isn’t coconut cream & almond milk considered dairy??
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January 6th, 2012 at 10:18 am
No need to answer this. Dairy milk from an animal!
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A suggestion – it would be handy if you could add a print option to the recipes. This means not printing the whole page ( more paper wastage).
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January 6th, 2012 at 1:00 pm
^^copy and paste
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January 6th, 2012 at 5:14 pm
I understand but you can’t copy the name of the recipe because it’s an image and not text
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January 6th, 2012 at 6:17 pm
But you can type it!
January 6th, 2012 at 7:21 pm
Type it? It’s not 1975 Dana! It’s handy printing off recipes with the ingredients and instructions on the one page. It’s just an idea. It would mean more recipes would be printed, therfore more traffic to the website. Everybody talks about recipes and where they come from. Taste.com.au is a perfect example. It will print the pic and recipe for you making it easy to follow. . It won’t print the links, ads etc. You can even choose to print the comments.
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January 8th, 2012 at 9:25 pm
I meant you can type the heading. Taste is a food blog. This isnt. In the time you typed your comment you could’ve print screen, pasted, typed a heading, saved and printed.
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The book sounds amazing. Too bad I don’t have FB.
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I just went over and liked your facebook page and wasn’t sure if I was to leave my sugar-free tip over there on facebook or here, so I’m leaving it both places. I would love to win this cookbook. I know I have always been addicted to sugar and really want to make this year the year that I overcome that bad health habit. Thanks for the giveaway!
Lee Ann
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Oops I forgot to add my tip: I like to put orange slices, lemon slices and or lime slices in my daily drinking water. It truly tastes like you are giving yourself a treat and it’s full of vitamin C.
Lee Ann
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I “liked” the FB page and shared a sugar-free eating tip! This cookbook sounds amazing!
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I likes the FB pages and shared my experience with the sugar free book. I am interested in the cookbook…..
Sue
fruitylemonade.blogspot.com
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Am leaving my tips on your fb. I love your newsletter Sarah. I always come away with something that I can use in my life. Thanks.
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My sugar free eating tip is to replace traditional yogurt with natural or greek yogurt and add a little muesli instead to give it some texture.
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I have this book, and I love it!
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HAPPY BIRTHDAY, Sarah.
I just saw your photos on twitter and it certainly looks like you’ve kicked off your 38th year celebrating with a bunch of nice people and great food.
Hope your b’day wishes come true.
Jan
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Hi Sarah,
Just wanted to leave some feedback that I think the giveaways are great! I haven’t entered the last few as I’m not on fb but I think it’s great how they are being run, particularly this one ie. asking a question that requires a thoughtful answer (that is also helpful to others at the same time) and random draw.
As I mentioned in a previous comment, I enter a lot of competitions and have found that a lot of promoters ask “In 25 words or less why should you win?”…which brings out the bad poems, sob stories (sometimes made up), and then people debating why those winners were picked/getting nasty because someone’s answer was over the word limit etc. (and don’t get me started on the fb voting competitions!)
Anyway, thank you (and happy birthday!)
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Yippee! This is an AWESOME giveaway.
Am feeling like quite the domestic goddess ever since quitting sugar – this book would be awesome, hopefully I win a copy!
Can’t wait to try that ice-cream
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Fantastic recipes in Lee Holmes “Super Charged Food”, book.
I have a recipe for the competition -well actually there is nothing to do really.
Australian brand Camambert cheese has less than 1 gram of sugar as does the Kavli Golden Rye Crispbread,( 1.9 g) combined with some fresh vegs. of choice makes a great snack or meal.
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