In spite of taking the sugar-free challenge and being constantly reminded of the evils of sugar, I still retain my sweet tooth. My experiences have led me to take “the middle way” (though I do believe the Buddha wasn’t referring to sugar when he conceived this concept). Rather it refers to moderation, neither partaking in extreme indulgence or deprivation.
I like to consider my blog to be a sort of ‘good food blog’, one that explores food that tastes good and is good for you (the nurture/nourish part of my tagline) but there is room for some indulgence (at least in my world there is).
The key to indulgence is to do it sensibly so you can literally have your cake and eat it too. Here are a few guidelines I like to follow:
- Opt for lesser amounts of unrefined sweetener in your baked goods. The recipe still works without the excessive amount of sugar called for in many recipes and the rich flavour of natural sweeteners such as maple syrup and muscovado sugar tend to be more satisfying so you are not left wanting more.
- Use puréed fruit such as overripe bananas and naturally sweet mango in your cake recipes in place of some of the sugar. The added bonus is more moisture making for a lusciously lighter texture.
- Use whole grain flour and ground flaxseed in your recipes to add some fiber. This helps with a feeling of fullness so you don’t overindulge and also helps to mitigate the blood sugar spike that comes with eating anything high on the glycemic index.
- And if you must indulge in something decadent, opt for a small portion of the real thing rather than a low-fat, artificially sweetened facsimile. You may feel you’re ‘cheating’ by eating it but your brain will feel cheated without it.
Article: Artificial Sweeteners Don’t Fool Your Brain
I generally reserve my indulgences for the weekend but don’t feel obligated to have them constantly. A treat is partly that because it is occasional so with that spirit in mind, expect to see sporadic posts on sugar-full Saturdays and Sundays.