The Guilt-free Gourmet - Indulgent recipes without sugar, wheat or dairy Hardcover – 11 Sep 2012
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Jordan and Jessicas gorgeous recipes are nutritious yet indulgent. They cleverly use healthier alternative ingredients and never compromise on flavour. --Rachel Allen
Jordans recipes prove that delicious food can also be healthy. Stay greedy and throw away the diet books! These recipes deliver great-tasting food that will be doing wonders for your body and mind. --Thomasina Miers
A lovely book full of recipes that are honest and wholesome, but most of all completely delicious! Jordan and I have cooked together many, many times and I for one can vouch for just how good he is - he has a care, passion and respect for ingredients that is second to none! --Skye Gyngell
About the Author
Jordan and Jessica are a brother and sister team from Dublin. Jordan trained at the Ballymaloe Cookery School and then went onto work under the Michelin star chef Skye Gyngell at Petersham Nurseries Restaurant in London. He also cooks for private clients, specializing in cooking for health, weight loss and nutrition. Jessica is a nutritional therapist and natural fertility specialist. She is a regular contributor to the Irish media on issues of health, nutrition and fertility. Together they have a wealth of experience helping people to achieve optimal health through food and nutrition.
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Top Customer Reviews
What do the recipes use to sweeten the food? Agave syrup is a very popular ingredient through the book, while xylitol is used in virtually all of the desserts and cakes. Spelt or rice flour is used as opposed to flour made from wheat. Rice milk, coconut milk, soy spread and dairy-free butter or spreads replace other more traditional ingredients. As you might imagine, fruit and vegetables feature extensively throughout the book. A wide variety of herbs, spices, seeds, nuts, salad leaves, vinegars, oils and syrups are also used to keep things interesting and to vary the flavours. Most of the recipes are pretty simple, but the addition of the right herb or spice can and does make all the difference.
The food photography is better than most recipe books, so you have a very good idea of what you're trying to create. The layout is pretty decent also, with two or three simple recipes on a single page if there is room for them. A lot of the recipes also include a "Guilt-free because..." footnote, which basically extols the virtues and health benefits of one of the ingredients. I would recommend this book to anyone wanting to try some healthy, unusual recipes. You probably wouldn't cook from it every day, but I think it makes a refreshing change occasionally.Read more ›
But I'm disappointed. The authors pose as health experts, claiming that date syrup is low GI (p9). This is incorrect. In fact, date syrup has a very high glycemic value. Given that the title says sugar-free, many diabetics like me will be purchasing the book in the hope of being correctly informed about alternatives to sugar. Sadly this is not the case. One should not expect such a basic mistake from a 'professional'. Buyer beware.
Sadly, the authors use spelt flour in many recipes. Spelt is wheat (in a wheat-free book!?). This annoyed me too, given that my expectations were for wheat-free recipes. Yes, the authors recommend we try gluten-free flour in place of spelt, but I fail to see much imagination in that. White gluten-free flour is often just as refined as regular white flour.
Basically be very careful as the book it is not quite what it claims to be in the title.
Since first posting this review I have now also made the butternut squash falafel - really good results.
This is a sugar-free cookbook, but I do feel the authors may have over-compensated with sugar subsitutes: I wouldn't want or need to add agave syrup to sausages and mash or lasagna, as they do here, or maple syrup to vegetable fritters, or one and a half cups of xylitol to the carrot cake. They may have over-estimated their demographic's need for sweetness. But these sweeteners can be left out (not sure if it would affect the cakes?), and this does not in any way spoil enjoyment of the book - and it does give interesting ideas on avoiding the sue of refined sugar in general. Personally I don't have a sweet tooth but the addition of these sweeteners might be very useful for others: those with young kids, health problems etc.
Most Recent Customer Reviews
1 recipe is ok, but really didn't like the rest.
Am on LCHF diet and this is almost entirely useless
Wonderful book with lots of interesting and tasty alternative recipes to the mainstream.
It gets you thinking about what you put into everything - thank you.
Good book, but some unusual ingredients. I'm sure they will be easy to adapt though.Published 8 months ago by Digital Dotty
Agave syrup is just as bad as sugar as its pure fructose which is not used by the body and is stored as fat.Published 10 months ago by William Luscombe