Stevia tips from SweetLeaf

I was contacted by Mariam of Wisdom Natural Brands, Inc. (the makers of SweetLeaf), and she offered some really helpful tips when baking with stevia. In response to my comment about stevia sometimes making recipes dense and flat, she said:

"...this is so true, which is why we recommend using recipes that are adapted to stevia (like the cookbook you used). So if one already has a recipe calling for stevia, then it should be just fine, but if they’re using an old recipe and just replacing the sugar with stevia, then something else needs to be added to attain the bulk of the missing sugar. The stevia gives the recipe a sweet taste, but the volume of the sugar needs to be replaced. If your recipe calls for 1 cup of sugar, we suggest using 1/3 c. plain apple sauce, apple butter, plain yogurt, powdered milk, sour cream, cream cheese, (or whatever else you think will work) as the volume replacement."

She went on to say:

"Also, Stevia is safe for cooking and baking, and heat stable to over 400 degrees. In baking, the only real difference from sugar is that stevia doesn’t caramelize or activate yeast."

I, for one, am glad to get the suggestions about good volume replacers in stevia recipes. Thanks, Mariam!

If you're ready to get started with stevia, go here for a great SweetLeaf equivalency chart to help you as you replace sugar with a healthier alternative.

The Wonderful World of Stevia

Five years ago if I had been writing a post about stevia it probably would've been titled "The So-So World of Stevia." When I first heard about this natural, sweet herb, I was initially really excited about it. Not only was it 300 times as sweet as sugar, but it was calorie and carbohydrate free. For a person like me who easily gains weight if I overdose on carbs, this sounded perfect.

The first step to entering the world of stevia was to actually buy some. I eyed it several times at our health food stores, but I had a hard time forking out the cash. It came in tiny containers that were over $10. When bags of sugar could be purchased for pennies, this was tough to reconcile in my mind. Finally, though, I took the plunge and bought my very first container of white stevia powder. I went with what seemed to be the top name brand - SweetLeaf.

When I got home I set out to make some stevia cookies right away. The results were less than what I'd hoped for and I was disappointed. The flavor of stevia seemed strong and almost bitter. I looked for more recipes on-line and tried a few other things like chocolate cheesecake bites, which also didn't live up to my expectations.

For two years, I experimented off and on with stevia powder, and was usually underwhelmed by my creations. Later, I found liquid stevia for sale by SweetLeaf, and tried it with my tea. Now that I could handle. It only took 4-5 drops in a cup of tea to create a pleasantly sweet drink without any weirdness in taste.

Not long after this that I found out about agave nectar. Agave became my sweetener of choice. Not only did it taste like sugar, but it also acted a lot like sugar in most recipes so that I could bake all my favorite desserts again (stevia, because it lacks bulk, caused problems in my recipes - many things turned out flat and dense). While I adored agave, I still faced the same problem as before - I was eating too many carbs, making weight loss and weight maintenance difficult. Because it is a fruit sugar, agave still has lots of carbs. It's nicer than most sweeteners because it has less effect on blood sugar, but other than that benefit, my baked goods were still jam-packed with carbohydrates.

Two years ago for Christmas my husband got me this stevia cookbook. Some of the recipes called for very obscure ingredients, or combined stevia with other sweeteners, but there were a few gems that I have made again and again. The Frozen Strawberry Cream and the Mexican Wedding Cakes recipes are worth the cost of the cookbook! I was encouraged that there really are some excellent stevia uses out there.

The main thing I've learned about stevia usage over the years is that it's better to use a little than to use too much. If you use too much stevia, it will ruin the recipe. The key is in finding the perfect amount for your particular recipe, which may take some experimentation. I've also found that stevia works well with certain types of foods. I love it in drinks, sauces, marinades, and in some baked goods.

Something else I've learned more recently about stevia is that it does take some getting used to. It's not sugar. I had to get my brain wrapped around that concept before I could learn to accept it. I had wanted it to be sugar. It can't be sugar, but it can sweeten food. When I first started using stevia I had a hard time with the taste. Now? I actually enjoy the taste! I can eat something sweetened with stevia and think "Mmm, that's stevia." and actually like it. I guess it makes sense that after almost 30 years of using sugar for my sweetening needs, that it would take some time to accept something different. I owe much of my stevia appreciation to my husband, who wouldn't give up on it. Even when I'd thrown up my hands in frustration after countless attempts to use it, he pressed on, and began doing his own recipe experimentation.

I have many stevia recipes now and look forward to finding even more. It is such a versatile sweetener; it's not just for desserts either. You can add a few drops to pizza sauce, or shake a little into your taco meat mix, or into soups or stews.

I love how stevia is finally becoming more mainstream. At health stores it's usually in the "supplements" section (since the FDA has not recognized it as a sweetener... there's plenty of controversy on that topic out there if you want to do your own Google research). But at stores like Trader Joe's, it's (rightfully, IMO!) in the baked goods section with the flour and honey and agave and vanilla.

One final thing worth mentioning here is that not all stevias are equal. I still find SweetLeaf brand to be the best, most reliable company for stevia. It also tastes better, with less chance of that bitterness I discussed earlier. There are some less expensive brands out there to be sure, but they often include fillers, and sometimes even added sweeteners.

I will be sharing some of my favorite stevia recipes here for you.

For starters, here is my:

Easy Pizza Sauce

1 can (15 oz.) sugar-free tomato sauce
1 small can sugar-free tomato paste
1 Tbsp. oregano
1 tsp. garlic powder
1 tsp. basil
1/2 tsp. fennel powder
1/2 tsp. onion powder (opt.)
10 drops liquid stevia

Mix all ingredients together in a small sauce pan, heat on medium until bubbly. Use immediately or refrigerate (or freeze) for later use.

Other easy stevia uses:

To sweeten a cup of tea, brew tea as you normally would, then add 3-5 drops liquid stevia and stir. You can do this with hot or cold tea.

Like chocolate milk? Try Stevita Delight. Mmmm. My husband got me some of this for Christmas and I love it. You mix 1-2 tsp. of Stevita Delight with 8 oz. of your choice of milk and shake it up or blend it up well.

If you have a favorite stevia use, I'd love to hear about it in the comments section!

Sweet Mustard Dressing

I like to make my own sauces and dressings in order to avoid unwanted additives and refined sugars. Here is my favorite salad dressing recipe:

Sweet Mustard Dressing

6 Tbsp. cold-pressed extra virgin olive oil
2 Tbsp. dijon mustard (any mustard you have on hand will work fine)
2 Tbsp. organic apple cider vinegar (you can substitute a variety of other vinegars if needed - organic white distilled vinegar and white wine vinegar have worked for me in a pinch)
2 Tbsp. agave nectar or honey
1 garlic clove, crushed

Place all ingredients in a container with a tight-fitting lid and shake vigorously until well-blended. Store in refrigerator and shake before using.

Sophie the Giraffe

This time around with a new baby I decided to ditch the junky plastic baby toys I had collected with my other two. All the news headlines about lead in toys made me more aware of what my children were playing with and putting in their mouths. Around this same time I found out about BPA in plastics. These toxins made me want to find more natural toys for my children. I'm becoming more and more of a believer in the phrase "You get what you pay for." It seems to be true about many things, including toys. I like the idea of getting a few high quality toys for my children that will last and also be safe.

I am so excited to announce what I think is the best baby toy I've seen yet:

Sophie the Giraffe, by Vulli


Isn't she darling? I hope my daughter ends up loving her as much as I do. This toy is a dream. Sophie is made of natural rubber and food-based paint. She is imported from France and is apparently very popular there. She is soft and easy for tiny hands to grasp. She has interesting spots and dark black eyes that easily grab a baby's attention. My 7 week old gets a huge smile on her face when I put Sophie in her line of vision. Every review I've read about this toy has been overflowing with praise. People say their babies can't get enough of Sophie. She is an excellent teething toy, with several great places for a baby to suck or chew - the ears, the horns, the snout, and the legs. My daughter isn't quite ready to start grabbing for toys yet, but if we place Sophie in her hand she gets a greedy look in her eye, and with a slight smile she tries to suck on an ear, or whatever part she can find. Sophie also makes a cute squeak when she is squeezed. I envision this toy being a prized possession by my daughter in months to come. I'll be posting an update in a few months to report back.

I initially balked at Sophie's price, and decided to wait on purchasing one. But then last week we were at Disneyland and I saw a Sophie in a woman's diaper bag. I told her I'd read about it on-line, and immediately the woman began raving about it. She said it was the absolute best toy and that her daughter adores it. Their Sophie goes everywhere with them. After hearing that and seeing a Sophie in person, I was sold. The next day I had ordered one from Amazon and two days after that it arrived at our house. My boys were excited about it too, and quite disappointed that it was their sister's toy and not for them.

As far as baby toys go, Sophie is at the top of my list. I am also pleased with Haba toys, so be looking for a post about them soon.

Non-Toxic Sippy Cups

We've been pleased with our Sigg bottles, but because of how expensive they are, I've wanted to have some cheaper cups on hand as well. Before my baby girl was born, I learned about BornFree cups. She was blessed to receive two of these trainer sippy cups from her grandparents for Christmas. I'm looking forward to trying them out. They are BPA-free and non-toxic.

While those are good for babies, I was still hoping to find some sippy cups for older children. Today I came across The Soft Landing, and discovered that most Nuby products are BPA-free! This was good news, since that's what Toosht has been using for his rice milk since he was 1 year old. The Soft Landing lists several other non-toxic sippy cups that I have never heard of before, but they look cool. The site also lists non-toxic bibs and utensils. I'm very excited about this!

If you're interested in winning a free "Safe Sippy" by Kid Basix, check out NatureMoms Blog to enter the drawing!

Sand Cups for a Pirate Party

For Toosht's 2nd birthday yesterday, we had a pirate theme and I made Sand Cups for the dessert. I used chocolate pudding for the bottom layer, a homemade version of Cool Whip (my sister's recipe) for the middle layer, and crushed Barbara's Vanilla Snackimals animal cookies for the top "sand" layer. Colorful paper umbrellas were the finishing touch. I thought the Sand Cups were great, but they seemed almost too sweet to me. In the future a variation I may try will be to use plain whipped heavy cream rather than the Cool Whip recipe. It was rich and sweet and maybe didn't need to be so sweet with the already sweet chocolate pudding and crushed animal cookies. My boys and my guests didn't seem to mind the sweetness, however!

CHOCOLATE PUDDING

2 cups whole milk
1/2 cup agave nectar
1/3 cup cocoa powder
4 teaspoons arrowroot powder (or cornstarch)
3 large egg yolks
2 teaspoons pure vanilla extract
1/4 teaspoon sea salt

Sift (so as to avoid clumps) the cocoa into a saucepan, then add 1 1/2 cups of the milk and the agave. Bring to a simmer, over medium-high heat. Remove from the heat.

Meanwhile, whisk the remaining 1/2 cup of the milk, arrowroot powder, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot mixture into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.

Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.

(Note: I doubled the pudding recipe in order to have enough for everyone at the party.)

HOMEMADE COOL WHIP

1 c. heavy cream, whipped
10-12 oz. cream cheese, softened
1/2 c. agave nectar

Cream together cream cheese and agave. Add the already whipped heavy cream and mix until combined. Chill until ready to use.

A note about Barbara's Snackimals... the only flavor without cane sugar is the Vanilla flavor.

Bug Birthday Party

Toosht's 2nd birthday is coming up this weekend, and I'm remembering the bug-themed party we threw for him last year. DH and I spent a couple of hours the night before the party decorating each bug cupcake uniquely with our naturally colored frosting. We used Panda licorice pieces for the bug heads. The cupcakes themselves were made using Martha Stewart's chocolate cake recipe (plus my modifications). We cut off the tops of the cupcakes, split the tops in half, and then put them back on the cupcake bases to resemble wings. To do the dots and lines with the frosting, we cut off the corners of plastic sandwich bags and squeezed the frosting out through the holes.

We also did a batch of cupcakes that were frosted normally, with white cream cheese frosting, and then we placed pretend frogs and bugs on top of them. I sewed a very simple tablecloth to add to the theme.



There were hors d'oeuvres too. We served ants on a log (celery topped with peanut butter and raisins), caterpillars (jack cheese, grapes, and carrots for the antennae), and lady bugs (dates and cherry tomatoes).

This was such a memorable party (for me, anyway!). It was so much fun preparing all these buggy treats in celebration of my precious little guy's first year of life.