a bit of an update.

It has been a long long time it feels since my last I Quit Sugar post, and maybe it is time to renew that. Still going strong and still loving it.

My aim is to make 3 new recipes each week. It works sometimes, other times uni work doesn’t allow it at all.

And then I keep coming across all these great food blogs, some vegan, some sugar-free, some just plain delish. These are my latest favourite finds: This Rawsome Vegan Life, Love and Lemons, Welcome to the Harvest and My Wholefood Romance. (Thank you Pinterest and Instagram for helping me find these beauties!).

If I had all the time in the world I would probably just create something new and tasty each day. My other creative ventures are weeping at this though, sadly. Need more time for everything.

But here is my favourite recipe from last week – honestly one of the most delicious things I have made. So easy, so flavoursome, and kept me going for a few lunches. I ate mine as a salad with some baby spinach, beans mix, tomato, avocado and feta. Give it a go.


Baked Sweet Potato Falafel


2 medium sweet potatoes (orange inside), 700 g

1 1/2 teaspoons ground cumin

2 small cloves of garlic, crushed

1 1/2 teaspoons ground coriander

2 handfuls fresh coriander, chopped

Juice of half a lemon (I used orange though – worked out fine)

120g chickpea flour

Olive oil

Sesame seeds

Salt and pepper


1. Preheat the oven to 425F / 220C and roast the sweet potatoes whole until just tender (about 45 mins – 1 hour). Leave them to cool, then peel.

2. Put the sweet potatoes, cumin, garlic, ground and fresh coriander, lemon juice and chickpea flour into a bowl. Season well, and then mash until smooth with no large chunks. Stick in the freezer for 20-30 minutes. (Mixture should be sticky rather than wet when you take it out – add a bit of extra chickpea flour if necessary).

3. Reheat the oven to 400F / 200C. Make the mixture into round, felafel-sized balls, and put them on an oiled tray. Sprinkle sesame seeds on top and bake for about 15 minutes until the bases are golden brown.

Makes about 18 felafel, enough for 4 – 6 people.

(Recipe from 101 cookbooks)

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