Everyone’s diet and health could benefit by replacing the refined white sugar they eat with good quality natural sweeteners such as brown rice syrup, barley malt syrup, maple syrup, organic raw honey, palm sugar or molasses. These are all filled with flavour and are delicious.

Refined white sugar, so widely consumed in Australia, has had all the minerals, nutrients and trace elements removed during processing, unlike high quality natural sweeteners.

Eating refined white sugar depletes nutrients in the body, especially chromium, zinc, calcium, vitamin C and B vitamins. Additionally, it disrupts digestion as it reduces digestive enzymes and the hydrochloric acid in the stomach. Refined white sugar is metabolised quickly, causing sharp fluctuations in blood sugar levels. As it disrupts the normal release of insulin levels it impacts on the glucose response of the liver, stressing the pancreas and adrenals.

White sugar consumption has been linked to diabetes, tooth decay, obesity, high blood pressure, hyperactivity and depression.

*Stevia is a herb used for sweetening. It can be purchased in liquid or powder form. Strength will vary with different brands.

RECIPES:

YUMMY ENERGY BALLS

1/2 cup almond butter
1/2 cup brown rice syrup
1/2 cup tahini
1/2 cup fresh dates, seeded and chopped
1/2 cup dessicated coconut
4 tbsp carob powder
2 tbsp spirulina powder
1 tsp vanilla essense
extra dessicated coconut for rolling

Blend all the ingredients in a food processor. Roll into walnut-sized balls with oiled hands and then roll in extra coconut. Refrigerate until set.

ORGANIC PEACH CAKE
2 organic eggs
1/3 cup maple syrup
1/2 cup coconut oil
1 cup peaches, peeled* and mashed
3/4 cup wholemeal spelt flour
1/2 cup white spelt flour
2 1/2 tsp aluminium-free baking powder
1/2 cup walnuts, chopped
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg

Preheat oven to 180C. Mix eggs, maple syrup and oil. Sift in dry ingredients. Stir in peaches and walnuts, and mix well. Pour mixture into an oiled loaf tin and bake for 50 minutes or until cooked through and browned. Cool in tin before turning out.
*To peel peaches: Run a knife down the groove of each peach