I have to thank a wonderful lady for opening my eyes to sugar: Miss Sarah Wilson, and what a mega babe she is…

As I have mentioned before, I first came across her original book ‘I Quit Sugar’ whilst travelling in Australia. Her holistic approach to food completely inspired me and I have not turned back since. Her books are accessible and not ‘preachy’ – which is important, as who wants to feel guilty when they fall of the bandwagon, or eat like a rabbit the rest of their lives?! Her original book documents the 8-week quitting sugar programme (which I whole heartedly recommend!), alongside tips and tonnes of yummy recipes. That is why I was SUPER DUPER excited when I heard she was releasing ‘I Quit Sugar for Life’, the sequel to her first masterpiece!

I was very privileged to be invited along to her UK book launch in trendy Shoreditch, London, where we wined, dined and rejoiced all things low-fructose whilst Sarah provided words of wisdom.

Sarah explained that her new book (released May 8th in the UK) is about living a sustainable life: not just through consuming low fructose and wholesome food, but also caring about where the food has come from (back away food industry giants!!). IQS for Life also emphasizes the importance of wellness, not following faddy diets and being concious of what we eat. Plus the low-fructose recipes are fantastic, creative and so easy! This is why Sarah is so great.

So, I have a great giveaway for 3 lucky blog readers! You can win 1 of 3 copies of ‘I Quit Sugar for Life’ by simply subscribing to my blog and posting on twitter why you should win to @BeyondSugarVeil @IQuitSugar with #iqsforlife

Also, as a bonus, here is a sneak peak recipe from Sarah’s book: Berry Omelette

Ingredients (Serves 2)

4 eggs

2 tbsp brown rice syrup

1 tbsp unsalted butter

150g mixed berries (best fresh, if frozen thaw and drain first)

1 tbsp mascarpone or full fat greek yoghurt to serve

Method

1. Separate the eggs and whisk the syrup and yolks with a fork
2. In a separate bowl whisk up the egg whites until thick and fluff, then fold into the yolk and syrup mixture
3. Melt the butter in a 22cm omelette pan over a low heat. Pour in the eggs and sprinkle over the berries
4. Cook over the low heat until the base is golden and transfer the pan to under a grill to brown slightly
5. The omelette should be firm but a little creamy. Serve with your choice of mascarpone or yoghurt

For all you sugar quitters, enter the competition now! You won’t regret it if you win… If you don’t win, invest in IQS for Life anyway. It will help you on your journey.