MORE INFO ON STEVIA

The following sample recipes appear in the book Baking With Stevia - Book 2

For more information, read Laura Lee's article on Stevia.

Listen to the Laura Lee interview with Jim May, founder of Wisdom of the Ancients.

ROOT BEER

Ingredients
3 Tbsp. sarsaparilla root (about 1/2 ounce)
1 Tbsp. licorice root
1 qt. purified water
2-3 tsp. dried Stevia leaf  -OR-
3-4 Stevia teabags
2 qts. carbonated water

Procedure
Simmer the sarsaparilla and licorice root in the quart of water for about 45 minutes.  DO NOT BOIL -- it brings out bitter principles.  Add the Stevia leaf or teabags and simmer for 15 minutes longer.

Strain the plant material and return the pan to the burner.  Simmer on very low until liquid is reduced to half.  Remove from heat and strain through a cheesecloth.  Will be left with about 12 ounces of concentrate.  Chill in refrigerator.

Add two ounces of concentrate to 10-12 ounces carbonated water.  Add Stevia extract to taste, if more sweetener is desired.

Yield: About 6 large glasses

Suggestion: May use 2 tbsp. of sarsaparilla and 2 tbsp. licorice root OR add any other barks or herbs of your choice.

CHOCOLATE CHIP COOKIES
(Reduced Fat -- Vegan)

Ingredients
1/2 cup cashew butter
1/4 cup oil
1/2 cup apple butter
1/3 tsp. powdered Stevia extract
1/2 tsp. Stevia concentrate
1 tsp. vanilla extract
1 cup whole wheat pastry flour
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup chocolate chips OR carob ships

Procedure
Preheat oven to 375 degrees, grease a cookie sheet.

Cream the cashew butter and oil together in a mixing bowl.  Add the apple butter, Stevia extract, Stevia concentrate, and vanilla extract.

Combine flour, baking soda, and salt together, add to wet ingredients.  Stir in chocolate or carob ships.

Spoon onto cookie sheet and flatten with palm of hand.

Bake 12-15 minutes

Yield: About 16 cookies

RASPBERRY SHERBET

Ingredients
2 cups plain yogurt
1/4 cup milk
1/2 cup unsweetened raspberry juice blend concentrate (thawed)
1 tbsp. orange juice concentrate or blend (thawed)
1 tsp. vanilla extract
3/4 tsp. powdered Stevia extract
1 banana (optional)

Procedure
Blend all ingredients together in a blender until smooth.

Pour into the container of the ice cream machine and process according to directions.

NOTE: It works very well to substitute the yogurt for a 12 ounce package of silken tofu.  Add a total of 1 cup milk.

May use any fruit juice blend concentrate of your choice.