Showing posts with label stevia. Show all posts
Showing posts with label stevia. Show all posts

Saturday, July 06, 2013

Lime-Ginger Slushy sweetened with stevia from our garden

Baby, it's hot outside!  This refreshing slushy is a great way to stay hydrated and cool.  Our stevia plant is doing great.  I love being able to go out and pick a couple leaves to use as needed.

I used 3 leaves, 2 cups water, 2 cups ice cubes, juice of 2 large limes, 1/4 tsp vanilla and 1 tbsp fresh ginger and blended until the ice was crushed in my vitamix.

So refreshing and simple.

For more stevia recipes, including a lot of baked goods, sugar free ketchup and salad dressings, click HERE! 

Saturday, March 16, 2013

Super Healthy Blueberry Zucchini Muffins (Vegan and Gluten Free)

This is an adaptation of one of my old recipes.  I originally created these for my kids to grab for breakfast on the go.  I like using beans, veggies, whole grains and as little sugar as possible when I made these "Breakfast Breads and Muffins.  I use my Vita Mix to grind everything as smooth as possible, so it resembles a more traditional muffin.

Blueberry Zucchini Muffins

Dry Ingredients:

  • 2 cups oats, ground (measure before grinding)
  • 1 cup brown rice flour
  • ¼ cup chickpea or yellow split pea flour
  • 1 tbsp cinnamon
  • 1/4 tsp nutmeg, cardamom
  • ¼ tsp  kal stevia
  • 1 tsp salt
  • 2 tsp baking powder
  • 1/3 cup sugar or sucanat (or ¾ cup sugar if not using stevia)

Wet Ingredients:

  • 2 cup shredded zucchini (1 medium)
  • ¾ cup cooked soy beans
  • 3 tbsp chia seeds
  • 1 banana
  • 1 cup frozen blueberries
  • ¾ cup water
  • ¼ cup evoo
  • Juice and zest of 1 lemon
  • 1 tst almond extract
  • 1 tst vanilla extract
  • 1 tst lemon extract (optional)

Optional: 1 c walnuts, cinnamon sugar


  1. Preheat oven to 375
  2. Mix the dry ingredients together and make a well in the middle.
  3. Shred the zucchini, place in a separate mixing bowl
  4. Process of the rest of the wet ingredients then mix with the zucchini. Fold into dry mixture (adding nuts if desired)
  5. Spray a muffin tin with cooking spray and scoop ¼ c for each muffin. Top with some cinnamon sugar if desired. Bake for 25 minutes
  6. Yield: 18 muffins

Monday, January 24, 2011

Chunky Monkey Mug Cake & Banana Pecan Ice Cream (gluten free)

Back in the day, you could always find a pint of Ben & Jerry's Chunky Monkey ice cream in our freezer. My X loved it and it slowly grew on me! The other day I was shopping and a pint caught my eye and I haven't been able to get it out of my head since then.

I made this for dinner for myself Saturday night. It is lower in sugar and fat than most cakes and is gluten free. You could use all purpose flour or whole wheat pasty flour if gluten isn't an issue for you. I used Whole Soy's Plain Unsweetened yogurt. ( speaking of Whole Soy, I received a shipment of their unsweetened plain yogurt and key lime both of which are EXCELLENT.. look for a big yogurt post coming up soon
This individual sized cake is baked in the microwave! You can use a ramekin or a shallow mug

Chunky Monkey Mug Cake (Gluten Free)

  • 2 T soy yogurt
  • 3 T mashed banana 
  • ½ T olive oil
  • ¼ t coconut extract
  • ¼ t vanilla extract
  • 2 T cocoa powder
  • 2 T sugar
  • Scant 1/8 t Kal stevia powder
  • 4 T Bob’s Red Mill Gluten Free Flour
  • Scant ¼ t baking powder

Mix everything together in a ramekin or mug and microwave for 2: 30 minutes. Cool completely in freezer

While cake is cooling make the ice cream & chocolate sauce

Banana Pecan Soft Serve

  • 1 frozen banana 
  • 3 pecans or walnuts 
  • Optional: 1 T mini chocolate chips

Pulse in a food processor until the texture of soft serve ice cream
Chocolate Sauce
1 T coconut oil
2 T cocoa
3 T coffee
2 T sugar
Scant 1/8 t Kal stevia powder

Melt everything together in the microwave for 60 seconds. Whisk well. Cool in freezer. Save extra sauce for another use.
Assemble mug cake on a plate, pour half of the sauce over cake and top with ice cream and chopped pecans or walnuts.

Haha!.. the ice cream slid off the cake before I could photograph it! I dipped a couple the pecans in the chocolate sauce too! Yum!

On a different note, it was 28 below zero this morning (with the wind chill)... I am craving hot and spicy food! I'm testing my Siracha stand in recipe today! If it goes well, look for that in the next day or two. I'm almost out of my Habanero Sauce! 

Wednesday, January 12, 2011

I love the Sweet Leaf: All about Stevia!

I've been using stevia since 2006 and have done a lot of experimenting with it. I get quite a few emails asking me about it, so I figured I'd do a post on it.

First, I want to clarify that I am in no way affiliated with Kal Stevia. I have never received samples or any compensation from this compnay. This is simply the stevia that I like best. I have used other brands and absolutely hated the results. I know other people prefer other brands and that's fine, but I can not guarantee that any of my recipes that use stevia will turn out if you don't use this brand.

Here is a link to information on the history or stevia in case any one is interested: STEVIA.

Stevia is free of calories and carbohydrates, so it's great for dieters, people with diabetes and candida issues and for those who simply want to avoid sugar.

It sounds too good to be true? Well, the downside is the taste. It is downright sickly sweet. It reminds me of saccharin. It is very tricky to find not only the right product, but the right ratio of stevia to replace sugar in your favorite recipes.

Through trial and error I have found what works for me and what doesn't.
Stevia works best when it is combined with strong flavors and textures and with foods that already have some natural sweetness.  The general rule of thumb I've found is that a very scant 1/2 t of stevia = around 1 c of sugar. There is a small scoop in the bottle, which is probably a around 1/16th of a teaspoon. When I want to add more sweetness, I use QUARTER of a scoop at a time which is 1/32 of a TEASPOON!  The conversions generally given with stevia is 1 teapsoon = 1 cup sugar. If you use this amount, you will experience a horrible aftertaste!

When you bake with stevia, it is important to add around 1/4 c more liquid to your recipe per cup of sugar replaced. Also, allowing your baked goods to cool completely is beneficial so the stevia can mellow out.

Pairing stevia with fruit/vegetable that have their own natural sugar equals the best results with baking. I have not had much luck using it in plain vanilla or chocolate cake/cookies and pies. You can cut half the sugar with stevia with decent results though.

Here are some links to my favorite baked goods. I like to keep them really healthy and then dress them up or down with toppings to make them either a mini meal or dessert. Both my carrot/raisin bread and banana cake can be used in sweet desserts by adding a frosting made with sugar, but you can top them with peanut butter for a quick and healthy breakfast. It's a great deal for families because one bread feeds all! Topped with my Chocolate Peanut Butter frosting, it become a decadent dessert.

Here are some of my recipes: Just a note, when I say a pinch of stevia, I mean half of a scoop which is around 1/16th of a teaspoon. You can add more to suit your taste, but do it in very small increments.

Mixing stevia with another sweetener is great too:
Pina Colada Tart
Raw Chocolate Strawberry Pie

Stevia is AWESOME in smoothies and drinks.

  • 1/2 t stevia mixed with unsweetened Kool Aid is an alternative to sugar filled crap. Now it's only colored and flavored crap! ( but my kids loved it when they were little and so did their friends )
  • Banananog 
  • Mango Lassi
  • Oatmeal Shake 
  • 1/2 t stevia + 1/2 c lemon or lime juice +7 c water = lemonade
  • 1/2 t stevia + 7 c strong tea (herbal, green, black ) = iced tea
I'm not a fan of stevia in coffee or hot tea. It's just gross unless it's a very strongly flavored tea. haha. Don't say I didn't warn you!

Stevia is great in a variety of sauces. I created this delicious Ketchup recipe today.

Sugar Free Ketchup

  • 1 c tomato sauce
  • ½ t Tony’s Cajun Spice
  • 1 T onion powder
  • 1 T Dijon mustard
  • 1/8 t ground cloves
  • 1/8 t Kal stevia powder
  • 1 T balsamic vinegar

Stir everything together, allow mixture to sit for a couple hours before eating

Making your own condiments is great for your pocketbook and waistline! I made a double batch of this and turned half of it into BBQ sauce by adding chipotle powder, more mustard.

Here's my go to salad dressing:

Almost Fat Free Balsamic Vinaigrette

  • 1 c chickpea cooking liquid
  • 1 T garlic powder
  • 1/3 c balsamic vinegar
  • 1/4 t marjoram
  • pinch stevia ( 1/16 t )
  • 1 t salt
  • 1 T golden flax meal 
Mix everything together in a mason jar. Allow mixture to sit overnight so it can thicken up.

Ginger Wasabi Dressing
Lowfat Sesame Ginger Dressing

I think I covered most of the questions I got about stevia, but I wanted to address this one:

What causes the difference in flavor/aftertaste in the different brands of stevia on the market? Also, do you recommend growing your own stevia? How would you use it? (in terms of amount, for instance is one teaspoon of the white powder the same as one teaspoon of the green homegrown powder?) thanks!!!

  1. I have no idea what causes the different flavors/aftertastes.. but I KNOW they can be awful! 
  2. I definitely want to grow my own stevia.  I am not sure about the use, but I would dry the leaves and probably use them in tea or puree them with my liquid ingredients in baking. I'll bet you could make a stevia infused vinegar for savory dishes! 
  3. I have used the green powder and don't like it. It's sooo sickly sweet. I would use the same proportions as the KAL if you used it. 
Finally, here is where I buy my stevia. It is around 17 bucks for 3.5 oz. This will last a long time! 

I hope that this post answered was informative! Keep the questions coming and I can add to this post if needed.  

Sunday, September 26, 2010

Sugar Free Pear Ginger Carrot Breakfast Bread

Oh lentils, you have so many uses, but what can you possibly add to a sweet breakfast bread? Well, protein, fiber and nutrition for one, not to mention moistness and body.

This breakfast bread is packed full of healthy and delicious ingredients that will keep you going all morning long. It's great for kids on the go!

This bread is vegan, gluten and sugar free, but it still tastes great, I promise.

Feel free to substitute whole wheat flour in place of the Gluten Free flour mix if you desire.

Pear Ginger Carrot Breakfast Bread
1/4 c flax meal
2 T chickpea flour
1/4 t Kal Stevia powder
3 T freshly grated ginger
2 pears, diced
1/2 c shredded carrot
3/4 c cooked lentils
3/4 c non - dairy milk of choice
1/4 c oil
1 t vanilla
1.5 t cinnamon
1/4 t nutmeg
pinch salt
pinch pepper
1/2 t balsamic vinegar
1 c gluten free flour mix ( I like Bob's Red Mill ) or whole wheat flour
1.5 t baking powder
Method: Pre-heat oven to 375
Add flax, chickpea flour, stevia, ginger, carrots, pear, lentils, milk, oil and vinegar and stir together very well. Make a well in the mixture and add the rest of the ingredients. Stir very well, then pour into a 8 by 8 square pan or plate. Bake for 40 minutes or until a toothpick comes out clean. Allow bread to cool for 30 minutes before slicing.