Good for your Guts Garlic. Recipe from I Quit Sugar: Simplicious. Photography by Rob Palmer

Good for your Guts Garlic. Recipe from I Quit Sugar: Simplicious. Photography by Rob Palmer

Chicken Burger / from I Quit Sugar (ground chicken, cilantro, mint, cumin, sweet paprika, red chili, garlic, breadcrumbs, egg, coconut oil)

Chicken Burger / from I Quit Sugar (ground chicken, cilantro, mint, cumin, sweet paprika, red chili, garlic, breadcrumbs, egg, coconut oil)

This salad is all about the play between the milky richness of The ricotta, the minty freshness of the peas and the salty sweetness of the prosciutto, so please only use the best ingredients. Recipe from A Simple Table. – I Quit Sugar

This salad is all about the play between the milky richness of The ricotta, the minty freshness of the peas and the salty sweetness of the prosciutto, so please only use the best ingredients. Recipe from A Simple Table. – I Quit Sugar

1 cup of chicken broth 1/2 zucchini, cut into 1cm cubes 1 yellow squash, cut into 1cm cubes 1 asparagus stems, cut into 1cm lengths, or some frozen peas A handful of fresh herbs, chopped (parsley is particularly good for “imparting additional mineral ions to the broth”, says Sally Fallon) Bring the broth to the boil, reduce to a simmer and add the vegetables. Cook for one minute, stir through the herbs and serve with a crush of black pepper

1 cup of chicken broth 1/2 zucchini, cut into 1cm cubes 1 yellow squash, cut into 1cm cubes 1 asparagus stems, cut into 1cm lengths, or some frozen peas A handful of fresh herbs, chopped (parsley is particularly good for “imparting additional mineral ions to the broth”, says Sally Fallon) Bring the broth to the boil, reduce to a simmer and add the vegetables. Cook for one minute, stir through the herbs and serve with a crush of black pepper

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