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Stevia... A Gift From Nature! |
 Stevia is a shrub native to Paraguay and Brazil and has been used by the native Guarani Indians for over 1500 years. The Guarani’s used stevia as a natural herbal sweetener to sweeten their bitter drinks such as mate and for medicinal use to treat diabetes and hypertension. It nourishes the pancreas but does not raise normal blood glucose levels, making it safe for diabetics and hypergylcemics. Stevia lowers high blood pressure but does not affect normal blood pressure. Stevia contains an abundance of phytonutrients and trace minerals. The herb also contains no calories or carbohydrates and its antibacterial properties help prevent tooth decay. Stevia is an ideal natural sweetener alternative for sugar and artificial sweeteners such as aspartame. As the herb has no calories or carbohydrates, it acts as a great weight loss aid and digestive aid and helps minimize cravings for sweets, fatty foods and helps with addictions to tobacco and alcohol. Stevia is useful for healing a variety of skin problems. Whole leaf can help soften and tighten the skin and smooth wrinkles. Stevia supreme liquid can be used on acne outbreaks, eczema and lip and mouth sores. Studies show that stevia prevents gum disease and prevents cavities. |
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Pumpkin Pie Single 9-inch crust 1.4 tsp. salt
1 cup whole wheat pastry flour
2 Tbsp soy flour
4 Tbsp soft soy or canola margarine
3 Tbsp cold water Mix the salt into the flour. Cut the margarine into the flour with a pastry blender or fork until well distributed and looks like a coarse meal. Sprinkle the water in gradually while misxing the flour. Form into a ball and roll out between two pieces of wax paper. Remove top sheet of paper and flip crust over into a pie pan. Remove the other paper. Trim and flute edges. Filling
10 to 12 ounces soft or silken tofu
1/3 cup oil
2 cups fresh cooked pumpkin (packed) OR
1 15-ounce can of plain pumpkin
2 Tbsp maple syrup
1 Tbsp Fruitsource or date sugar
1/2 tsp maple flavoring
1 tsp stevia spoonable blend
1/4 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg Preheat oven to 350 degrees. Blend all the ingredients for the filling until smooth and creamy in a blender or food processor. If using a blender, start with some of the tofu and oil. Gradually add the rest of the ingredients. USe the pulse button; stiring in between pulses. Pour into an unbaked pie shell. Bake for 1 hour. Chill and serve. |
Kids and Type 2 DiabetesType 2 diabetes mellitus is a condition characterized by insulin resistance as well as the inability of beta cells (found in the pancreas) to secrete enough insulin. Insulin functions to lower blood sugar levels. When the effects of insulin are blunted or when too little insulin is released, blood sugar levels rise. Type 2 diabetes is most common in adults after the age of 40 years hence the name adult-onset diabetes. However, in the last 20 years, the prevalence of type 2 diabetes in children has been skyrocketing. In 1982, type 2 diabetes accounted for only 4% of all diabetes cases in children and adolescents. Type 2 diabetes now accounts for almost 50% of diabetes cases (1). |
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Posted by Sheila Everyone enjoy....one of my favourites
3 Apples, peeled, seeded and diced
2 Tbsp Butter or margerine
1 3/4 Cups Cake flour
11/2 Tbsp Baking Soda
1/2 Tbsp Baking Powder
1 tbsp Cinnamon
3 Tbsp Raisins
3 Tbsp nuts ( walnuts or Pecans)
3 Eggs beaten
1/3 cup milk
1/4 cup unsweetened apple sauce
11/2 tsp Stevia spoonable blend
Directions: Preheat oven to 350 degrees f
Combine all ingredients and mix until well blended. Pour into a greased and floured square cake pan. Bake for 45-50 minutes....and enjoy
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