Kick that sugar habit with these recipes

The Social
We've all heard that sugar is the enemy and should be eliminated from our diets – but how can we satisfy our sugar cravings? Our favourite nutritionist, Melissa Ramos, has the answers! See below for some of her recipes that will satisfy your sweet tooth without the sugar. 



  • 1 cup unsweetened almond milk
  • 1 tbsp cacao powder
  • 1 tsp organic vanilla extract (important cus the fake stuff sucks!)
  • Stevia to sweeten
  • Pinch sea salt
  • Ice

  1. Blend and enjoy!



Dry ingredients:
  • 1 1/2 cup almond meal
  • 1/8 tsp. baking soda
  • Couple pinches of sea salt

Wet ingredients:
  • 1/4 cup coconut oil
  • 2 organic eggs
  • 2 tsp of liquid stevia
  • 1/2 cup blueberries (or more if you'd like!)
  • 1/2-3/4 of a bar of Lindt Dark Chocolate chopped up into chunks
  • 2 tsp. vanilla extract

  1. Preheat oven to 350 degrees fahrenheit.
  2. Combine dry and wet separately and then combine together. Add little dollops to a parchment-lined cookie sheet and bake for 15 minutes or until cookies are set and slightly toasted. These will need to set before handling since they’ll appear to be quite soft to the touch when you take them out.



  • 1/2 cup creamed coconut, cut into chunks
  • 1/8 tsp cinnamon

First Icing:
  • 1 tbsp coconut oil (not melted)
  • 1 tbsp hazelnut butter 
Second Icing:
  • 1 tbsp hazelnut butter 
  • 1/2 tsp cinnamon

  1. Line a muffin tray with muffin tin liners.
  2. In a bowl, using your hands, mix the coconut cream and cinnamon. Pat into the muffin tins. 
  3. First Icing: In another bowl using a whisk, whisk together the coconut oil and almond butter. Spread this over the creamed coconut. Place the muffin tray in the freezer for about 5 minutes or more.
  4. Second Icing: Using a whisk, mix the icing together in a bowl. Drizzle the icing over the bars and either freeze again or eat right away.



  • Orange Bitters
  • 1 1/4 cups vodka
  • Peel from one organic orange (make sure it's washed thoroughly)
  • 2 tsp gentian
  • 2 parts cardamom
  • 2 parts coriander
  • 1 part allspice
  • 1 part cloves
  • Equipment needed: Small mason jar & parchment paper

  1. Add vodka to mason jar and herbs, crushing them slightly in your hand to release their flavours. Line the top of the jar with parchment paper and then screw lid on over top. The parchment paper is there because daily you will shake the container and you don't want the alcohol to pull any of the rubber that's on the seal of most mason jars.
  2. Store in a dark place and shake once daily for three weeks. Then strain and add into a dropper bottle and take 1-2 dropper's worth before meals for digestion or when you're having a sweet craving.



  • 1 medium head (2 pounds) napa cabbage
  • 1/4 cup sea salt 
  • Water 
  • 1 tablespoon grated garlic (5 to 6 cloves)
  • 1 teaspoon grated ginger 
  • 2 teaspoons coconut sugar
  • 2 to 3 tablespoons fish sauce
  • 1 to 5 tablespoons Korean red pepper flakes 
  • 8 ounces Korean radish or daikon, peeled and cut into matchsticks
  • 4 scallions, trimmed and cut into 1-inch pieces

Equipment needed:
  • Cutting board and knife 
  • Large bowl
  • Gloves (trust me on this!)
  • Plate and something to weigh the kimchi down, like a jar or can of beans
  • Colander
  • Small bowl
  • Clean 1-quart jar with canning lid or plastic lid 
  • Bowl or plate to place under jar during fermentation

  1. Cut the cabbage lengthwise into quarters and remove the cores. Cut each quarter crosswise into 2-inch-wide strips.
  2. Place the cabbage and salt in a large bowl. Put gloves on and massage the salt into the cabbage until it starts to soften a bit, then add water to cover the cabbage. Put a plate on top and weigh it down with something heavy, like a jar or can of beans. Let stand for 1 to 2 hours.
  3. Rinse the cabbage under cold water 3 times and drain in a colander for 15 to 20 minutes. Rinse and dry the bowl you used for salting, and set it aside.
  4. Meanwhile, combine the garlic, ginger, coconut sugar, and fish sauce in a small bowl and mix to form a smooth paste. Mix in the flakes, using 1 tablespoon for mild and up to 5 tablespoons for spicy 
  5. Gently squeeze any remaining water from the cabbage and return it to the bowl along with the radish, scallions, and seasoning paste.
  6. Using your hands, gently work the paste into the vegetables until they are thoroughly coated. Use the gloves to protect your hands from stings, stains, and smells!
  7. Pack the kimchi into the jar, pressing down on it until the brine rises to cover the vegetables. Leave at least 1 inch of headspace. Seal the jar with the lid.
  8. Let the jar stand at room temperature for up to 5 days. You may see bubbles inside the jar and brine may seep out of the lid; place a bowl or plate under the jar to help catch any overflow.
  9. Check the kimchi once a day, pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.) Feel free to taste it at this point! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You can eat it right away but I'd suggest giving it another two weeks.
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