I Quit Sugar Slow Cooker Cookbook - Book Review

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Sarah Wilson's I Quit Sugar: Slow Cooker Cookbook is a collection of 85 healthy, low-sugar slow cooker recipes.

In the introduction, Sarah explains why she decided to write the book, explaining that she had personally found that "the easiest way to eat simply and sustainably was with [a slow cooker]...a slow cooker is sustainable in every sense" (p. 1).

She explains that the recipes are designed to contain very little or no sugar, are perfect for busy people, most can be made using just one pot, the recipes are designed to feed six people (possibly leaving leftovers for meals on the following day), and the recipes are cheap, yet nutrient-dense.

The book has a solid amount of information on the benefits of slow-cooking, and contains recipes for a large variety of dishes, such as soups, stews, sides, cakes and puddings, curries, roasts and stock.



The first 20 or so pages are packed full of information on all the things you need to know about slow cooking. There are tips and advice on things such as:










The book is then divided into chapters including:


Meat features heavily throughout the book, with recipes using beef, lamb, chicken, kangaroo and pork.

There's even a chapter devoted to recipes containing offal (p. 99), with meals such as Stuffed Lamb Hearts (p. 105), Mum's Steak and Kidney stew (p. 103) and All Day, Every Day Pate (p. 100).









Along with the meat dishes, there are also some vegetarian recipes, including:






The final chapter of the book - Cakes and Puds - includes a small selection of sweet treats. Recipes include:






Recommendations:
The book is perfect for those participating in the I Quit Sugar program, or for those following a low sugar diet, such as Paleo.

It's also a good recipe book for anyone wanting to try some new and varied slow-cooker recipes, even if they're not following a low-sugar diet or eating plan.

Out of the 85 recipes, around 28 are vegetarian (this includes some mains, sides, sweet dishes, and basics like veggie stock and tomato sauce), so meat-eaters will probably get more out of it, although Sarah suggests that some of the recipes can be adjusted by swapping meat for vegetable protein or beans.

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