|
Stevia is one of a family of plants that are native to South America and have been used for centuries to sweeten drinks and foods. Stevia leaves are said to be from 30 to 300 times sweeter than sugar though the amount of sweetness varies from leaf to leaf and plant to plant. It is touted as a natural alternative to artificial sweeteners. To date, chemical analysis and studies show that the leaf adds no calories, has no harmful side effects and is more palatable with less aftertaste than any artificial, chemical sweetener to date.
Stevia has been in wide use in South America for centuries, and in Japan since the government banned the use of artificial sweeteners. To date, no harmful side effects have come to light, making stevia one of the most promising sugar alternatives available. Stevoside, made from stevia, is approved as a food additive in Korea, and is widely available throughout China, Taiwan and Malaysia. In China, tea made from stevia leaves are touted as anti-aging and weight reduction aids. In the US, stevia is awaiting GRAS (generally regarded as safe) status from the FDA.
Parts Used
Leaves
Typical Preparations
As a tea, in food and beverages as a sweetener and sometimes in capsule or extract form.
Summary
Stevia leaves are one of the sweetest substances known in nature, with a sweetness rating of up to 300 times the sweetening power of sugar. They have been called a ïsuper-sweetenerÍ, and are the source of stevioside, a widely available tabletop sweetener in many Asian countries. With no calories and very little bitter aftertaste, stevia is an excellent alternative sweetener to sugar for teas and other recipes that call for sugar. PLEASE NOTE: Most commercial Stevia which is a white crystalline color is actually the dried powdered extract of Stevia and is not the whole leaf. The material offered by Mountain Rose Herbs is whole leaf material.
Precautions
Stevia has no reported side effects.
Stevia leaves, whether whole, cut and sifted or in tea bags or in powdered form, are about 30 times sweeter than sugar and have no calories. The best quality leaves are imported from South America and Mexico, and are about 12 percent to 13 percent stevioside. The poorest quality, but most ample supply, is currently coming from China, where the leaves contain only 5 percent to 6 percent stevioside. A simple taste test quickly demonstrates the difference.
Whether in dry-leaf or concentrate form, stevia has the wonderful ability to help the body regulate blood sugar. Several researchers have reported that, in these natural forms, stevia seems to correct both high and low blood sugar. Other scientists have stated that stevia appears to lower blood pressure, but does not seem to affect normal blood pressure. Stevia leaves and the water-based concentrate are sold in some South American countries as aids for people with diabetes, hypoglycemia and high blood pressure.
Research has demonstrated that stevia liquid concentrate inhibits the growth and reproduction of harmful bacteria and other infectious organisms, including those that are a problem for the food and cosmetic industries. Stevia also inhibits the growth of the bacteria that cause gum disease and tooth decay, and in many countries it is used in oral-hygiene products. Because such products are not yet allowd by the FDA, many Americans simply add several drops of stevia concentrate to a small amount of water, swish thoroughly in the mouth and swallow. This ability of stevia to destroy infectious organisms may help explain why stevia users report a lower incidence of colds and flu.
Packed Fresh To Order In Our Flavor Savor Foil Bags! Our Herbs Are Absolutely The Purest And Freshest Stevia Shipped To Your Door! We Buy Direct From The Growers And Store All Our Precious Herbs In Climate/Light Controlled "Waiting Rooms"! See Why Sharp Labs Is Your #1 Source For Premium Gourmet Herbs, Spices, Nuts, Seeds, Oils And More!
Macadamia Nut Butter Cookies
The most fun part of this recipe is forming the balls of dough to make the cookies. My hands become quite gooey! Then, I get to lick them off. Yummmmmm...
1/4 cut macadamia nut butter (approximately 2 1/2 ounces macadamia nuts, whole)
1/4 cup butter, room temperature
1 teaspoon SteviaPlus®
4 packets sucralose
1/2 teaspoon vanilla
1 egg
1/2 teaspoon baking soda
1/4 cup soy protein (NOT soy flour!)
1/2 cup ground almonds
To make the nut butter: Place the nuts into food processor with chopping blade and process until they are creamy, about 2 to 4 minutes. At first, the nuts will form a meal, then the oil will begin to separate out of them. That is when the nut butter is formed.
In a small mixing bowl with an electric mixer on medium speed, cream the macadamia nut butter, butter, SteviaPlus® and sucralose for 2 minutes. Add the vanilla and egg, continuing to mix for 1 more minute. In a small bowl, mix the baking soda, soy protein and ground almonds. On low speed, gradually add the dry ingredients to the butter mixture, until thoroughly combined. The dough will be STICKY! Dust your fingers with soy protein and form the dough into balls about the size of golf balls. Place them 2" apart on a baking sheet, (lined with parchment paper, if desired, for easier clean-up), and bake at 375 F for 6 minutes. They should appear under-done. Allow the cookies to rest on the baking sheet for one to two minutes. Place cookies on a cooling rack to cool Makes 9.
Carb count: Entire recipe, 38.19. Fiber, 12.83. ECC, 10.95.
Per serving, 4.24. Fiber, 1.42. ECC, 1.21.
This recipe is excerpted from Low Carb Cooking at Sharron's Place: Sugar Free Recipes Featuring SteviaPlus® by Sharron Long, ©2002.
Oatmeal Raisin Cookies
1/2 cup raisins (packed)
5 ounces apple juice
1/3 cup raw cashews or walnuts (coarsely ground)
1/4 cup soy flour
1/2 cup butter or margarine (softened)
3/4 tsp. stevia extract
1/2 tsp. maple flavoring
1 tsp. vanilla extract
1 large egg
1/4 cup milk
1 1/2 cups rolled oats
1 cup whole wheat pastry flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
Preheat oven to 375 degrees. Oil a cookie sheet.
Yield: 18 (3 inch) cookies.
Place the raisins and apple juice in a small pan and sinner over low heat for 15 minutes.
Coarsely grind cashews or walnuts in a blender. In a mixing bowl, cream the cashew or walnut meal and soy flour into the softened butter (or margarine). Stir in the stevia, maple flavoring, vanilla, and slightly beaten egg.
Cream 1/3 of the stewed raisins and all of the juice in a blender. Set the rest of the raisins aside. Stir the creamed raisins into the butter mixture. Add the milk and oats.
Sift together the wheat flour, baking soda, cinnamon and salt. Stir the flour into the other ingredients. Add the rest of the raisins. Don't overmix.
Drop onto oiled cookie sheet and flatten with the palm of the hand.
Bake 13-15 minutes.
NOTE: Soft margarine may also be used.
For reduced-fat cookies: substitute the 1/2 cup of butter in the recipe for 1/3 cup butter and 1/4 cup apple butter.
If you don't want to add the nuts increase the flour by 1/4 cup.
Pumpkin Pie
Single 9-inch crust
1.4 tsp. salt
1 cup whole wheat pastry flour
2 Tbsp soy flour
4 Tbsp soft soy or canola margarine
3 Tbsp cold water
Mix the salt into the flour. Cut the margarine into the flour with a pastry blender or fork until well distributed and looks like a coarse meal. Sprinkle the water in gradually while misxing the flour.
Form into a ball and roll out between two pieces of wax paper. Remove top sheet of paper and flip crust over into a pie pan. Remove the other paper. Trim and flute edges.
Filling
10 to 12 ounces soft or silken tofu
1/3 cup oil
2 cups fresh cooked pumpkin (packed) OR
1 15-ounce can of plain pumpkin
2 Tbsp maple syrup
1 Tbsp Fruitsource or date sugar
1/2 tsp maple flavoring
1/2 tsp stevia extract
1/4 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
Preheat oven to 350 degrees.
Blend all the ingredients for the filling until smooth and creamy in a blender or food processor. If using a blender, start with some of the tofu and oil. Gradually add the rest of the ingredients. USe the pulse button; stiring in between pulses.
Pour into an unbaked pie shell. Bake for 1 hour. Chill and serve.
|
