Sarah Wilson finds the sweeter side of life
Bec Fary / July 05, 2013 12:53 PM
Raspberry ripple, white chocolate truffles and coconut ice cream might tickle your sweet tooth, but Sarah Wilson says you can stay sweet without sugar.
Photo credit: Sarah Wilson
Journalist, TV personality, former MasterChef host and Who’s Who entrant Sarah Wilson launched a brand new website yesterday, complete with sugar free recipes and wellness tips devised through her popular ‘I Quit Sugar’ brand.
Sarah wrote an ebook, I Quit Sugar, back in 2011 as a kick-starter for wellbeing.
She says I Quit Sugar was just a “personal experiment” before it took the internet by storm.
“When I first launched the I Quit Sugar: an 8-Week Program ebook, I never expected it to take off like it did. Honest,” Sarah wrote on her blog.
I Quit Sugar started as a piece for Sarah’s weekly column in Fairfax’s Sunday Life lift-out, where she admitted “it’s a struggle” not to reach for the sweet stuff.
“The trouble is, if I get even a wafer-thin taste of sugar, something wild and wooly comes over me and I have to eat the whole damn upside-down almond meal and pineapple loaf,” Sarah wrote.
“Sugar does that: it makes us demented.”
But Sarah’s healthy motivations aren’t just about diet; in 2008 Sarah was diagnosed with ‘Hashimoto’s thyroiditis’, an autoimmune disease.
“I don’t usually make it through the whole day,” she told Marie Claire.
Sarah is open about her “days of pain”, which she blogs about with honesty.
“I find when you have chronic, unexplainable, unfixable illness, all you want is to know you’re not alone and that your symptoms are real and understandable and worthy of recognition,” she wrote.
Sarah has said the I Quit Sugar experiment was motivated in part by her chronic illness.
A patron of Febfast and outspoken cycling advocate, Sarah has dedicated her multifaceted career to health and wellbeing.
For Sarah, journalism and food have always gone hand-in-hand. Her first job in journalism was as a restaurant critic.
In 2009 Sarah became the host of the first season of MasterChef, but the high-profile TV spot was dropped in the same year to make way for recovering and writing.
When she quit the show, Channel Ten’s then-programming chief David Mott praised Sarah’s talents.
“Sarah has an impressive background with abilities that far outweighed her duties on the show,” he said.
Sarah was brought up on a remote subsistence farm but it didn’t stop her from having big dreams: at age 12 she started her first business, making doll’s house furniture.
She grew up to study philosophy at ANU and professional writing at RMIT, as well as becoming a qualified health coach with the Institute of Integrative Nutrition in New York.
By age 25, Sarah had a weekly column in the Herald Sun. She went on to edit Australian Cosmopolitan for four years.
Later, after two years as a columnist for Fairfax, Sarah became one of the first Australian journalists to enter the ebook market with the first edition of I Quit Sugar in 2011.
“Ebooks are a direct conversation. They help directly. They share authentically. They deliver what I want to share straight to where I want to connect,” she blogged about the career move.
“For me, ebooks and blogging have become opportunities to do and be what I want and to connect in a way that thrills me.”
Currently a fill-in host on Channel Seven’s Morning Show and Sunrise and Ten’s The Project, Sarah’s career continues to shift.
“I like to move where my voice keeps fresh,” she blogged.
But wherever Sarah goes next, her healthy take on the sweeter side of life will follow.
Sources: sarahwilson.com.au, iquitsugar.com, Sunday Life, TV Tonight, Marie Claire.
All that sweet talk making you hungry? Check out Sarah's easy-peasy, sugar free Raspberry Ripple recipe:
Photo credit: I Quit Sugar
You will need:
- 1/3 cup frozen raspberries
- 1/3 cup shredded coconut, or coconut flakes for a chunkier version
- 1/3 cup coconut oil
- 80g organic, salted butter
- 2 tablespoonsraw cacao powder or cocoa
- 2 tablespoons rice malt syrup
Line a dinner plate or baking tray with baking paper (a dinner plate is ideal as the slight indent creates a good shape). Scatter the berries and coconut on the plate or baking tray. Melt the oil and butter in a saucepan or in the microwave (the oil takes longer to melt, so add the butter a little after), then stir in the cacao powder and syrup. Pour over the berries and pop into the freezer for 30 minutes until firm. To serve, either break into shards or cut into wedges.
This recipe was taken from the I Quit Sugar website.
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