Book Description
Sixty tested recipes using the naturally sweet herb, Stevia rebaudiana. Contains recipes using the whole, dried herb; herbal concentrate; and herbal extracts. The book contains a full range of dessert and beverage recipes including, muffins, cakes, cookies, bars, puddings, pies, gelatin desserts, toppings, sauces, frozen desserts, and more. Also a list of stevia products, their descriptions and uses, a glossary, baking tips section, directions for making a stevia extract, food substitutions chart, and a resources section.
About the Author
Rita DePuydt is a botanist and free-lance writer, originally from Michigan, now living in California. She also has a background in Home-Economics and as a Medical Laboratory Technician. Health and healing herbs have been an interest of hers for several decades. She was a leader in a nutrition education and activist group during her college years, was on the education committee of her local food coop for several years, and has taught whole food cooking classes. Rita has been sugar sensitive since she was a child. Following numerous ups and downs, she became interested in stevia as a way of reducing her consumption of sugars. She uses stevia and stevia extracts in all her baking and the herb is an important part of her daily health program.
