Grow Your Own Sweetener

Today we’re going to talk about growing your own sweetener.

When improving your diet for better health the first things you must do are to REMOVE certain things from your diet not add them.  The first thing to remove is WHITE SUGAR.  Sugar is one of the 10 things you should not eat.

White sugar is one of the mose processed foods we can consume and many consider it the most dangerous.  Processed white sugar reacts like a drug within our bodies, robs our bodies of needed nutrients, encourages yeast and fungal overgrowth and adds worthless calories. 

Have problems with spiking blood sugars?  Even children are becoming insulin resistant (Type II Diabetics).  Now you can have sweet with out the side effects of artificial sweeteners.  Remember we want to eat food as close to the way our Creator God made them!

Now you can grow your own sweetener no matter where you live!

The Power of Stevia

This humble plant that originates from obscure Paraquay not only packs a sweet punch but it is calorie free, won’t negatively effect blood sugars and is easy to add to coffee, tea and even your favorite recipes. Stevia can be grown inside as a houseplant or outside as an annual.  It will produce its own seeds for you to collect and replant for next year.  Drying its leaves to use as a sweetener is simple!

Stevia Special

Now you can grow your very own Stevia plants!  Our special this week is a booklet by Maryville, Missouri native Jeffrey Goettemoeller, GROWING AND USING STEVIA (includes 20 great recipes) plus a packet of 20 Stevia seeds for you to plant.  $8.00  CLICK HERE for details.

Banana-Blueberry Mini Muffins

2 cups freshly ground spelt flour (or all-purpose flour)

1 tablespoon baking soda

2 ripe, medium-sized bananas

1/4 teaspoon stevia powder

1 cup raw milk kefir or yogurt

8 tablespoonspoons unsalted butter, melted (preferably made from raw milk)

2 large free range eggs

1 cup orgainc blueberries (if frozen, thaw and drain)

1 cup chopped organic raw walnuts (be sure your nuts are really raw and keep them refrigerated-if you have trouble digesting nuts make crispy nuts)

At least 8 hours prior to making your muffins mix together the flour and the kefir or yogurt in a medium size bowl and let set on the counter.  In a seperate bowl mash the bananas with a fork until they are just lumpy. Stir the stevia and baking soda into the bananas and then add to the flour mixture.  Whisk the eggs until light and frothy and fold into the batter.  Do not overstir.  Gently fold in the blueberries and walnuts.  Spoon the batter into a lightly oiled or papered muffin tin.  Bake for about 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.