Rooibos Chai

  • Vegetarian
  • Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Soy Free
    Soy Free

I am in Australia right now, and everywhere I go I see the I Quit Sugar book. The health dangers of too much sugar have been widely documented, and the "I Quit Sugar" brand has captured the attention of thousands of Aussies who have purchased Sarah's book and program in the hopes of reducing their intake of refined sugar and improving their health.

Now, the book has been released in the U.S by Random House and has become a NY Times bestseller. Clearly, people want to "quit sugar!"

So, how did this book come about?

In January 2011, after struggling with an autoimmune disease, Sarah Wilson consulted with nutritionist Sally Joseph, who suggested Sarah quit sugar. Sally put Sarah on the wellness protocol that she had designed for other clients, and like those others, Sarah's health dramatically improved. Using Sally's program and her recipes as inspiration, Sarah launched the I Quit Sugar brand and began sharing her version of Sally's 8-week plan that consists of 108 recipes that are free of refined sugar.

In the book, Sarah shares her tips for overcoming refined sugar cravings, using healthier sugar substitutes, deciphering labels on processed foods, and staying away from refined sugar. The Big Sauce Swap on page 29 shares her picks for healthier condiment choices. Sarah is an advocate of full-fat ingredients. In the book she talks about how low-fat, and fat-free products contain a lot of sugar in an effort to replicate the taste of their full-fat counterparts. A low-fat yogurt can contain 15% sugar, whereas a natural yogurt typically contains only 4.7%. Similarly, balsamic vinegar contains 16% sugar, with apple cider vinegar containing less than 1% sugar.

Sarah also shares recipes for pantry staples like mayo, ketchup, BBQ sauce, berry sauce, almond milk, nut butter, basic broths and purees. She also shares her favorite oils, natural sweeteners, spices and flavorings, sprouts, coconut products, superfoods, and other healthy nutrient-dense foods to sustain your body to reduce any dependence on refined sugar.

Then, she uses these products in the recipes: Pumpkin Pie Oatmeal, Coco-Nutty Granola, Cashewy Chia Pudding, Sweet Green Meal-in-a-Tumbler, Make-Me-Over Mojito Smoothie, Cooling Avocado Soup, Pea, Herb, and Almond Crush, Summery Quinoa Tabbouleh, Chickpea Bombs, Meal-In-A-Cracker, Avocado and Coconut Popsicles, Spirulina and Sesame Balls, Chocolate Coconut Nut Balls, and this Rooibos Chai I am sharing today.

Sarah says of this chai, "This is a wonderfully nourishing version of the standard black tea chai. Rooibos is easy to find at most health-food shops and even at supermarkets. The spices used in this blend are perfect for curbing an afternoon sweet craving—the licorice provides a sweet kick while killing the blood-sugar craziness. You can also make this with regular black tea or dandelion root, if you prefer." I really enjoyed this drink and wanted to share it with you as a wonderful sugar-free treat.

This was one of my favorite recipes in the book because it didn't contain sugar of any kind. Many of the other recipes contain other sweeteners like brown rice syrup that do affect blood sugar levels. It's not really quiting sugar completely. It's replacing certain kinds of sugar.

While the book has sold a lot of copies, the book continues to be surrounded by a lot of controversy because nutritionists and journalists have questioned how the claims in the book have not been backed up with scientific research.

It appears this doesn't matter to the majority of consumers. I Quit Sugar has sold almost 200K copies in Australia and is selling like hot cakes in America. The message and branding are clearly resonating with a lot of people.

I think we can all agree that reducing sugar is a boon to health.

Take a look at the book, read the reviews on amazon, and decide for yourself.

Rooibos Chai

Rooibos Chai

Serves 420 MINS
  1. Using a mortar and pestle, lightly crush the cardamom, cloves, peppercorns and star anise (alternatively, leave them whole).
  2. Transfer the crushed spices to a saucepan and add the ginger, licorice root (if using) and 3 cups water. Bring to a boil, then reduce the heat and simmer for 4 minutes.
  3. Take the saucepan off the heat and let steep for 4-5 minutes. Add the milk and rooibos tea and bring back to a boil.
  4. Remove from the heat, cover and steep for another 5 minutes. Strain and serve.

Recipe and from I Quit Sugar by Sarah Wilson. Published by Clarkson Potter, a division of Random House LLC.




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