by Ray Sahelian, Donna Gates
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Product Description
Enjoy sugar-free versions of your favorite dishes without the guilt, the calories, or the health risks.
Derived from a South American plant and widely available in the United States, stevia is an all-natural, calorie-free sweetener that is three hundred times sweeter than sugar, suitable for diabetics, safe for children, and does not cause cavities. The Stevia Cookbook includes documented studies and testimonials, as well as more than one hundred recipes for satisfying entrées, hearty side dishes, and sinfully sweet desserts.
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Average Customer Review:
0 of 1 people found the following review helpful:
 Great information about Stevia, 2008-07-10
Stevia is the best kept secret in the nutrition world. Why this product is hated by the FDA is beyond me. They will poison us with Equal, but no allow this in prepared foods and it can't be labeled a sweetener.
1 of 1 people found the following review helpful:
 Recipes not very good, 2007-11-11
I have tried several recipes in this book and I am not sure if my dog would even eat them. The egg nog was most disgusting. I couldn't bear the smell never mind the thought of drinking the very thick eggy mixture. The rice pudding was more like rice with cinnamon on it. Yuck.
6 of 12 people found the following review helpful:
 No Fillers, No Sugar Addictions, No Sublimation...Just Headaches, 2006-08-22
I'm only writing this as I've been doing research online regarding Stevia and headaches, and this thread came up in a search. I saw that many people were making claims about the user who might have experienced headaches from Stevia, and wanted to at least provide some feedback as an alternative...in case someone else is in my position and is seeking an answer.
I've never been one to overindulge in sweet items, but began to notice that I just felt better without having any refined sugar, or even a lot of simple sugar containing items, in my diet. I'm oversimplifying to save time, but I'm not someone who's so used to sugar that I need to use a pound to sweeten a cup of tea.
This morning I tried SweetLeaf's Liquid Stevia (the one without the fillers, as I didn't want to trigger an insulin response) in my tea. I used around 3 drops. Headache. Granted, it went away quickly, but it was there.
I'm drinking some coffee with it now. Headache. Granted, it seems to be fading, but it's there.
I'm going to keep experimenting with it, as I don't want to think I wasted $14 (as well as the money I spent on various cookbooks which use Stevia), but I'm not excited about these headaches as I'm doing nothing differently than adding Stevia to drinks that I usually just didn't put any sweeteners in at all.
Regarding this particular cookbook...it's a standard cookbook in my eyes, nothing really special or horrible about it.
23 of 24 people found the following review helpful:
Reply to Raingirl - Today's Stevia is More Concentrated - Less is Better!, 2006-03-24
I shuddered when I read you kept adding more stevia to get the right consistency. No wonder it was inedible! Instead of sweetening, too much stevia leaves a strong bitter taste. Three suggestions: 1) What the books don't tell you because it happens after they're published is that THE CONCENTRATION OF STEVIA KEEPS IMPROVING OVER TIME, so the sweetening power of 1 tsp of stevia when the book was published in 1999 is much less than what 1 tsp of stevia will sweeten today. Stevia is my primary sweetener and I always start out with 1/3 - 1/2 of what a recipe calls for. You can always increase it if it's not sweet enough, but if you use too much, it truly is inedible. 2) Use a stevia blend. It's not as concentrated so is not as exacting in measurment and easier to work with. 3)As much as possible, mix the stevia thoroughly with either just the liquid or just the dry ingredients. If you just throw all ingredients in together, the stevia tends to not be mixed in evenly. I don't own this particular book--yet. I do own three others (Low-Carb Cooking with Stevia by James Kirkland; Sugar-Free Cooking with Stevia by James and Tanya Kirkland; and Stevia Sweet Recipes by Jeffrey Goettemoeller--the Kirkland books being my favorites.) What I've found is that every cookbook has some recipes that turn out well and others that are just not for me. As I look at the contents of this book there are unique recipes not in the others I own that look interesting. As to the person who said the chocolate muffins were more like chocolate biscuits. That happens sometimes. Some people won't mind that the consistency is like biscuits. If you do, that one's not for you. Keep trying things. Lack of sugar does greatly affect consistency of baked goods and few recipes will be exactly like their sugar counterparts.
8 of 13 people found the following review helpful:
Organic Foods Heal Baby!!, 2005-12-05
After reading the reviews of those who will never try STEVIA again, I urge you to consider that you used too much extract powder, and try it again, unless you don't want to be healthy.
This book has many good recipes, but what cookbook ever met ALL your needs? I use lots of STEVEIA everyday of the week and have had no ill affects after years.
Maybe their headaches were sugar withdrawals? It's well known that sugar is like cocaine in your body. Perhaps I'll write an all inclusive reciepe book that will meet your needs. I want cheese cake, fudge, pumkin pie, and cookies. But NOT with sugar. Don't give up on good health or improved cook books.
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