I Quit Sugar for Life (51 page)

You can choose to make a chicken stock from scratch, picking out the meat to eat on its own (I included a recipe for my mum’s chicken
stock in my first book and you can also find this recipe on my blog, sarahwilson.com). Or you can do things the other way round – eat the meat first, then use the leftovers to good
ends.

1 chicken carcass, leftover from a roast dinner or any other whole chicken meal, including any bones people have chewed on (they’re about to be boiled; don’t
fret about germs!)

1–2 cups (150–300 g) roughly chopped leftover offcuts of vegetables and herbs (carrots, celery, celery leaves, parsley, thyme)

3 bay leaves

sprinkle of peppercorns

splash of white vinegar

Place all the ingredients in a large stockpot with enough water to cover. Bring to the boil, then simmer, covered, for several hours – 2 is good, 3 is better, about 6 is
best. When done, pull out the larger bits of chicken using tongs, then strain the stock into a container, discarding the bones and veggies. Place the stock in the fridge. After a few hours skim the
fat off the top, then store the stock in the freezer in 1-cup (250 ml) batches or in ice-cube trays.

NOTE:
The stock will keep for about 5 days in the fridge, longer if reboiled, and several months in the freezer.

SERVES

½ cup (125 ml) Pumpkin Purée (see
here
)

1 tablespoon plain flour

½ teaspoon ground cinnamon

2 eggs, lightly beaten

butter or coconut oil, for frying

Combine the Pumpkin Purée, flour, cinnamon and eggs in a small bowl. Heat some butter or oil in a small frying pan over medium heat and drop in 2-tablespoon dollops of
the pikelet mixture. Cook for 3 minutes on each side, or until golden.

Serve with grated apple, walnuts, extra cinnamon, crumbled feta and a drizzle of rice malt syrup, or with crispy bacon and a dollop of yoghurt or a poached egg, or with
Strawberry Jam (see
here
) and cream.

SERVES

Sardinia is another ‘Blue Zone’, boasting one of the highest number of centenarians in the world. Their diet, which contains
little sugar, undoubtedly plays a role in their longevity. Sardinian cuisine also emerges from a history of poverty and, thus, the creative use of leftovers. How to live longer? Eat scraps! This is
a modified version of a side dish I ate during a recent visit. It uses the base or heart of a bunch of celery, as well as the leaves, which are so often discarded.

1 head chicory or small radicchio lettuce, leaves pulled apart, stem sliced very finely

1 celery heart, cut into even-sized pieces and very finely sliced

4 tablespoons celery leaves, chopped

¼ cup (40 g) frozen peas, thawed

¼ cup (25 g) roughly chopped walnuts

2 tablespoons shaved pecorino

2 tablespoons Dressing in a Jar (see
here
)

Arrange the chicory or radicchio leaves in a serving bowl. Throw the celery heart, leaves, peas, chicory or radicchio stems and dressing into a separate bowl and toss well to
combine. Arrange on top of the leaves and sprinkle with walnuts and cheese. Dress with Dressing in a Jar.

NOTE:
If you can’t find pecorino, use a soft goat’s cheese, feta or shaved parmesan.