March 22, 2009

Stevia: The Natural Herbal Sweetener

Filed under: Bragg Book Excerpts — Tags: stevia — admin @ 2:42 PM

Excerpt from Bragg Vegetarian Health Recipes — Chapter 21
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Stevia is from a family of 150 species of herbs in the sunflower family, native to subtropical and tropical South America and the Central Americas. Stevia rebaudiana is commonly known as sweetleaf, sugarleaf, or simply Stevia. It is widely grown for its sweet leaves. It has been used as a sweetening ingredient in foods and drinks by South American natives for many centuries. In its unprocessed form it is 30 times sweeter than sugar. Extracts of Stevia on the market today are up to 300 times the sweetness of sugar. Stevia and its extracts have been successfully used in a number of food products in Japan since the mid 1970’s. It is very safe when used as a natural sweetener and natural alternative to sugar substitutes, especially for diabetics.

Stevia extracts are sold in health food stores and the demand for this sweet natural herbal ingredient is increasing. It is a low carbohydrate, low-sugar food alternative. Stevia shows promise for treating such conditions as obesity and high blood pressure. It does not effect blood sugar and it even enhances glucose tolerance. This makes Stevia a delicious, natural sweetener for diabetics and others on carbohydrate-controlled diets. Children can use Stevia without concerns. It does not cause cavities. It can easily be blended with other natural sweeteners, such as honey. Stevia is heat stable and could be used in cooking and baking. However, this requires some experimentation as it seems to work better in some recipes than others. It works very easily in beverages and in liquid recipes. Stevia is available in health food stores in both liquid and powder (our favorite) forms. Currently the FDA only recognizes Stevia as an herbal supplement and legal work is currently going on to have Stevia approved as a natural sweetener for foods. You will note…that we recommend Stevia as a natural sweetener for some of our recipes. Experiment using Stevia in recipes that you desire additional sweetening.

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March 8, 2009

Vegetables Make for a Healthy Menu

Filed under: Bragg Book Excerpts — Tags: organic, raw foods, vegetarian — admin @ 3:31 PM

Excerpt from Bragg Vegetarian Health Recipes — Chapter 8
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Vegetables and fruit, both raw or lightly cooked, are among the “curative” foods, and should represent at least three-fifths of the diet. These foods not only contribute vitamins and minerals to the diet, but add the fiber required for proper body functioning, in addition to helping maintain the alkaline reserve of the body. They add variety, color, tasty flavor and texture to your meals. For some people vegetables are an unappetizing, uninteresting food – sad loss! The customary method of over-cooking garden-picture vegetables and serving them straight from a pool of surplus cooking water is certainly an unappetizing way to serve nature’s gifts. Any cook with ingenuity can prepare a vegetable to be a beautiful delicacy. Properly prepared vegetables, raw or cooked, combined with delightful herb seasoning will enhance flavors and conserve vitamins, minerals, and food value. It is not necessary to prepare them with rich sauces or heavy spices. They can be standard items of fine food, exquisitely flavored and served in entirely new ways designed to excite the palate and nourish the body.

Cooking with herbs is a delightful and healthy experience. Herbs enhance the flavor of vegetables. The chapter on cooking with herbs and this vegetable section should be used interchangeably. Vegetables can become healthy delicacies rather than boring foods to be regarded with distaste.

Buying Organic Vegetables for Your Family
It is often very difficult to buy vegetables for a family of two or even four people without running the risk of having leftovers. Of all foods, vegetables have the least food value after they have been cooked and then stored. Vegetables are meant to be eaten as soon as possible after cooking, to obtain the utmost of their vitamin and mineral content. Avoid saving vegetables for a second meal or a second day. Instead buy wisely and cook carefully to avoid waste or leftovers.

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