The Sugar I Choose To Use In My Kitchen

Hey there, I want to talk about sugar today – the sugar we use every day and the sugar I choose to use in my kitchen. To tell you the truth, I love sugar, my husband Scott loves sugar, you probably love sugar too. We have those moments when we just need something sweet to lift up our mood, but the real question here is do you know what is the sugar you give to your organs?

Refined Sugar It’s Human Genius

Let’s take a moment to think about the sugar that is massively used – brown and white sugar, fine castor sugar, icing sugar… We know that sugar comes from sugar cane but do you how exactly? Long story short, sugar cane is juiced and then this juice is left to dry. The end product you get is actually called rapadura sugar and it looks pretty different from white sugar. Rapadura sugar has a very nice ginger-like colour and a decadent smell similar to molasses. How then we go from this to white crystal or powdery sugar that is snow white in colour?

There are many stories going around, one even saying that animal bones are used to bleach sugar crystals. It’s shocking, right? But is it true? I don’t know and don’t care. The only thing I care about is how I feel when I eat sugar. If I want to have a brownie, it will most likely have white sugar in it and then it will be dusted with some fine powdery sugar. It looks delicious but I feel like sh*t after eating it. That’s the act of human genius that clogs my organs with some stuff they don’t know how to deal with. It just makes me ask myself if it is really worth it.

Straight From Nature To My Kitchen

I do think science is amazing but I would always turn to nature because it is fu*king fabulous. When my son was a teenager, he got addicted to sugar and I had no idea how to deal with it. At the time when his body needed nutritious and proper food, this processed white stuff was hitting his organs hard, and it even made me question myself as a mom.

Once I threw away all that processed sh*t, I started finding sneaky ways to give my son sugar straight from nature. Besides rapadura sugar, the sugar I use in my kitchen is organic coconut sugar, honey, maple syrup, any dried fruit, and palm nectar. I use these in my tea, ice cream and all types of cooking. And I started adding sugar in its natural form to my son’s lunchbox, so he eventually got used to having dried fruits regularly.

The Sugar I Choose To Use In My Kitchen

What I try to teach in my online cooking classes, especially Celebrate Your Sweet Tooth Naturally, is how to combine and balance two sugars and make really decadent muffins, cakes, and other sweet treats. This is the best way to give sugar to your kids and know that you don’t harm them.

What makes me feel happy is that this is what my body loves, I still feel satisfied after eating this type of gorgeous sugar from nature, I still get that “yummy” taste and I know that while I’m eating it, my organs know what exactly to do with it.

I get it, we are all busy and it is much easier to go to a supermarket and buy products we think are good for our kids and stuff their lunchboxes with that. But in the end it comes down to answering a simple question – do you care about your and your family’s health? That’s the thought I want to leave you with.

With love from my kitchen to yours,

Chef Cynthia Louise xx

To make decent desserts that look after your health, ones that are all refined sugar-free and dairy-free, check out my Celebrate Your Sweet Tooth [naturally} Online Cooking class here.

Get a free copy of my Let's Eat Plant-Based Ebook.

I have included some of my favourite plant-based and much loved recipes.

>> Grab It Now <<

About the Author

Chef Cynthia Louise is an Internationally acclaimed MasterChef, speaker, author, restaurant consultant, teacher and television presenter in wholefood, dairy-free cooking. She also has the worlds first online cooking classes focused on dairy-free plant-based whole foods with recipes that people are raving about and changing people's health, one delicious bite at a time. Chef Cynthia loves nothing more than educating people about the simplicity and vitality of a plant-based, whole foods lifestyle. Each dish is like art on a plate and her flavour combinations nourish the soul and get everyone talking.