The Go Sugar Free way to thicken soups and stews

The only thing I use cornstarch for these days is as a dry shampoo. I guarantee you, it’s possible to cook thick, beautiful stews, soups, and gravies without the use of all-purpose flour or cornstarch.

The Go Sugar Free™ way to thicken soups and stews |


When your next pot roast calls for cornstarch try using one of these purées instead:

  • Puréed potatoes
  • Puréed sweet potatoes
  • Puréed red lentils
  • Mashed white beans
  • Puréed parsnips
  • Puréed carrots
  • Puréed cauliflower
  • Puréed onions and leeks

Or any combination of the above.

With soups that will be puréed anyway, you can simply add your choice from above with the rest of the ingredients.

With pot roasts or stews, after cooking you get your stew or roast going, cook your potatoes, red lentils, white beans, parsnips, cauliflower, onions, and/or leeks separately, purée them with a bit of the water or broth from the roast or stew, then add it all back into the main pot to continue melding and cooking down with the rest of the ingredients.

I’ll often add these thickeners even if a recipe doesn’t call for them because I prefer thick soups to thin, brothy ones.



Announcing Winter 2015 Go Sugar Free registration

The next Go Sugar Free course and registration dates are here!

Winter 2015 Go Sugar Free will run January 7 through March 14, 2015. We decided on these dates by popular request: to get another Go Sugar Free underway right after the new year. We’re excited to meet everyone!

Free yourself from sweetened, refined foods once and for all |

All the details are available here.

This will be our sixth round of Go Sugar Free, and it’s better than ever. Thanks for all your emails and messages. See you inside the course!


It’s that time again

We’re gearing up for Go Sugar Free once more. Our sixth round. If you’re new around here, you’ll want to jump on our newsletter to get all the details first. This is heart and soul work and I love it.

Love your work and it'll love you back |


The cleanest tortilla chips you’ll ever eat

I used to adore Casa Sanchez thick and crispy chips and thought nothing could taste better. I was wrong. These homemade corn tortilla chips are just as crunchy but taste far cleaner and fresher. Enjoy:

Jacquelines cleanest tortillas chips you'll ever eat

The cleanest tortilla chips you’ll ever eat (serves two generously)

  • 1 bag of Food for Life sprouted corn tortillas (that’s it!)


  1. Turn on your oven broiler.
  2. Fold each tortilla twice into triangle pieces.
  3. Lay out in one layer on a baking sheet or pizza pan.
  4. Pop them under your hot broiler.
  5. Watch carefully until golden brown. (My “first side” takes 4-5 minutes to become golden brown.)
  6. Take them out and flip them over.
  7. Pop them back in for 1-2 more minutes until the second side is golden brown too. Keep a close eye because they can burn quickly!

The whole process takes me 8 minutes all together and is so worth it: no unhealthy vegetable oils! Perfect for guacamole and/or salsa.

You’d think they need salt, but honestly they’re really great without it!


Healthy chocolate ice cream (banana-free!)

I am in love with this perfectly healthy, perfectly decadent ice cream. It’s a must for anyone who’s tired of using frozen bananas for no added sugar ice cream. Best of all, my husband loves it.

healthy chocolate ice cream (banana-free!) |

Jacqueline’s healthy chocolate ice cream (banana-free!) (serves 1)

  • 1/3 cup unsweetened quinoa milk (or any unsweetened milk)
  • 3/4 cup frozen figs (about 3 large figs)
  • 1/4 tsp. cardamom
  • 1/4 tsp. vanilla
  • 1/2 cup walnuts
  • 1 tsp. cacao powder


  • Add everything in your blender, liquids first.
  • Blend and enjoy.