Eggnog – a seasonal favorite that works all year

My brother gave me this recipe for homemade eggnog and wow, it is fabulous. I usually make it for New Years Eve, even though the most I ever do is have a bonfire in the back yard to celebrate, along with a bottle of Veuve Cliquot, naturally. I use Stevia instead of the sugar that is called for, so I’ll give you the amounts for both. I don’t usually add the alcohol, but it does make for a tasty treat it you do. You’ll want to double, triple of quadruple this recipe depending on your crowd. And just why is Continue Reading →

Hot weather calls for frappés

During our continuing hot weather spell here in Western Montana, I’ve revived a summer favorite for late-afternoon relief:  the frappé. You don’t have to go to Starbucks and get an overpriced, bitter coffee version when you can make it right at home. I’ll confess here that I frequently go to Starbucks when I travel, although I now try to find independent coffee places first and give them my business instead (if you’re ever in the Seattle airport, choose Seattle’s Best, right next to Starbucks). But here at home I’ve got it all…organic coffee, fresh cold well water, organic cream and Continue Reading →

Simple tomato soup

I had 24 tomato plants in my garden last year, so I had lots of tomatoes that I tossed in the freezer. I’ve been making either soup or salsa, since thawed tomatoes are too mushy for anything else. The year before I dehydrated a bunch of tomatoes too, which you can re-hydrate and use to jazz up recipes like hummus. In any case, there is just nothing better on a cold day than homemade tomato soup. I wanted a really easy recipe that also has a lot of flavor. I kind of throw things together sometimes without measuring too much Continue Reading →

Berries & Cream – Simple and satisfying

With my glucose intolerance I don’t usually eat dessert, but one thing I can have once in while is blueberries and strawberries smothered in whipped cream. Oh my… Simple, but it makes the belly very happy. I use fresh, organic fruit and my special stevia-sweetened whipped cream. Use real heavy whipping cream and add 10 drops of liquid stevia per cup of cream. Whip it up in your Kitchen Aid and voila! I also love to use the extra whipped cream in my coffee. Blueberries and strawberries do contain fructose, but not as much as some other fruits and I Continue Reading →

Nearly perfect pumpkin pie

Perfect pumpkin pie would be the regular kind made with lots of sugar and nestled in a flaky crust. In my world, pumpkin pie is crustless and made with Stevia. I made two pies this morning for my family’s Thanksgiving celebration, and this evening was the big taste test. They actually turned out okay! I was pleasantly surprised with the experiment, so here’s the recipe: Nearly Perfect Pumpkin Pie 1 regular can pumpkin 1/2 tsp. salt 1-1/2 tsp. cinnamon 1 tsp. nutmeg 1/2 tsp. cloves 1/2 tsp. ground ginger 1 can evaporated milk (without sugar) 2 eggs 1-1/2 tsp. clear Continue Reading →

The sweet things in life

Consider this your unofficial guide to sweeteners. The long and the short of it is….use sugar, raw honey or stevia. Anything else is just harmful chemicals. Your body will deal better with plain old sugar than it will with things like Aspartame/Nutrasweet (causes brain cancer in rats), Splenda (chlorinated sucrose, which is sugar!) or the new rage, Agave (high fructose corn syrup). If you do go for regular sugar, you can choose cane juice/syrup or raw sugar, which at least has all the healthy minerals that have been refined out of white sugar. I use stevia for blood sugar purposes. Continue Reading →

Perfect Hot Chocolate

Now that winter is coming on, in Montana at least, hot chocolate is becoming a beverage of choice again. I use raw milk, raw cacao powder and Stevia. If you don’t have access to raw milk, use regular whole milk instead. I don’t actually heat the milk until it’s hot because heat destroys all the enzymes in the milk that make it healthy and digestible. That’s why so many people have an allergy to pasteurized milk. My body doesn’t tolerate pasteurized milk very well but I can drink raw milk with no problem. If you live in a state that Continue Reading →

Faux Sangria – it’s delicious!

Since I can’t have the sugary Sangria but I can have wine sometimes, I decided to try and make a fake Sangria that would make me feel like I was having the real thing. Easy recipe… Decant one bottle of red wine (your choice of variety – I use an organic dry cherry wine) and add 1 lemon, sliced, with slices cut in half. Add 20 drops of Valencia Orange Stevia. Stir or swish decanter until Stevia mixes in. Put in fridge for several hours and serve over ice. It’s pretty good!  

Step away from the Cool Whip!

No true foodie would ever touch Cool Whip. It’s just fundamentally against nature.   If you want great whipped cream that’s sugar-free, get some heavy whipping cream (raw is best if you can find it) and whip it up in your mixer with 20 drops of clear Stevia per pint. You will never go back to whipped cream in a can again. You can also try the flavored Stevias, although I haven’t tried that yet and can’t recommend any particular flavor. Tip for perfect whipped cream:  Put the mixing bowl in the fridge for half an hour before using it Continue Reading →

Sugar-free lemonade & Arnold Palmer

Here’s a great way to enjoy a refreshing bebida (drink) even if you can’t have sugar. Squeeze two lemons, or use about two tablespoons organic lemon juice, in a 16 oz. glass. Add 10 drops of clear Stevia, then fill with cold water. To make an Arnold Palmer (half lemonade, half tea) add cold tea instead of water. You can also use this mixture to make lemon popsicles! Or make a larger quantity and store in the fridge: 1 quart = 4 lemons, 20 drops Stevia 1/2 gallon = 8 lemons, 40 drops Stevia 1 gallon = 16 lemons, 80 Continue Reading →