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Stevia: Naturally Sweet Recipes for Desserts, Drinks, and More Paperback – July 1, 2002


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Vegan Richa's Indian Kitchen by Richa Hingle
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Stevia: Naturally Sweet Recipes for Desserts, Drinks, and More + The Stevia Cookbook: Cooking with Nature's Calorie-Free Sweetener + Stevia Sweet Recipes: Sugar-Free-Naturally
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Editorial Reviews

About the Author

Rita DePuydt is a freelance writer and botanist with a background in home economics and medical lab technology. A life-long sugar sensitivity led to her interest in the remarkable stevia plant.
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Product Details

  • Paperback: 213 pages
  • Publisher: Book Publishing Company (July 1, 2002)
  • Language: English
  • ISBN-10: 1570671338
  • ISBN-13: 978-1570671333
  • Product Dimensions: 8 x 7 x 0.5 inches
  • Shipping Weight: 10.4 ounces (View shipping rates and policies)
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (34 customer reviews)
  • Amazon Best Sellers Rank: #87,068 in Books (See Top 100 in Books)

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Customer Reviews

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Most Helpful Customer Reviews

179 of 202 people found the following review helpful By Chef Kris on February 23, 2010
Format: Paperback
After realizing my addiction to cakes, cookies, brownies, and basically anything baked with sugar I knew I had to find a better way to eat my sweets without the sugar that was killing my pancreas and about to cause me diabetes.

When I was originally looking for a Stevia cookbook I first searched for "Stevia Cookbook" on Amazon and got a list of the few that exist. I then went to my local library and put them all on hold so I could read them and decide which one I wanted to buy. Stevia by Rita DePuydt was the winner and has been my go to dessert book for about a year now.

Of all the Stevia cookbooks I chose this one because all the recipes are designed to be healthy and the ingredients have some healing properties. Other Stevia books simply replaced all or half of the evil refined sugar with stevia while leaving all the fat and refined flours in the recipe.

Not in DePuydt's book! None of her recipes have sugar and they are all easily adaptable for people who prefer to be vegan, gluten-free, or dairy free. She replaces fat with apple butter/applesauce and she uses arrowroot powder instead of cornstarch. You'll see ingredients not found in conventional dessert books like tofu, agar-agar, date sugar, carob powder, brown rice flour, and soy flour. She also lists added sweeteners such as maple syrup, honey and molasses as optional. This book also differs from others of its kind because in the beginning it gives you the history and health benefits of Stevia. It tells you how to grow it, buy it, store it, and use it. The back of the book tells you how to use Stevia in place of sugar in your other cookbooks, substitutions for common ingredients, and measurements. You'll get food preparation tips, a shopping list, and a list of sources as to where to buy Stevia.
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8 of 8 people found the following review helpful By Texas rose bud on October 2, 2013
Format: Paperback Verified Purchase
I read all the reviews on this book before purchasing. I was real excited when it arrived, but after going thru the book, I am disappointed. My husband is diabetic, and I am looking for low carb recipes. This book uses a lot of natural sweeteners my husband can not eat. Also, pie crust (carbs) etc. I can convert a lot of recipes using Stevia & that is probably what I'll do. So far, have not tried any of the recipes, since they will not meet my husbands needs.
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6 of 6 people found the following review helpful By Mountainlady on April 30, 2014
Format: Paperback Verified Purchase
This does include a tiny bit of stevia in the recipes - along with agave and other ":sweeteners" that would seriously hurt most diabetics with blood sugar problems. Also, most reading suggests that Agave is just about as bad as corn syrup....
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4 of 4 people found the following review helpful By Bradley A. Hunt on September 12, 2014
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Not quite what I was expecting. Recipies have lots of Honey in them. Honey is still sugar. While its a better option, stevia is still better by itself. Also lots of soy products. Soy causes cancer. While these are good recipes, I will find my self modifying them to use them.
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4 of 5 people found the following review helpful By Afton and Mark S. on November 25, 2013
Format: Paperback Verified Purchase
I used this book more for meal ideas and not specifically because of Stevia. If you're looking to use Stevia a lot then this would be one way to assist you with that. I don't go to this cookbook very often and frankly use pinterest and others now instead.
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4 of 5 people found the following review helpful By Queen Margaret of Scandinavia on December 26, 2013
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Stevie is the new sweetener that is all natural and there are no calories. This is perfect if you are on a diet or are diabetic. I am going to slowly try the recipes and see if they are good enough to serve when I am entertaining.
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3 of 4 people found the following review helpful By Amazonia on June 7, 2013
Format: Paperback Verified Purchase
We have friends and extended family members watching their sugar intake, and we have serious interest in having our household foods be as healthy as possible, and have become quite satisfied with Stevia over recent many months, so this book was a welcome addition for the playful chefs of our households, and as with most cooks, will most likely be modified over time, but everyone here, so far, seems pleased with this book addition to our kitchens. Bless you all.
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Years ago, I switched from sugar to Splenda and other "processed but non-sugar" zero-caloried "sugars." I wouldn't even consider Stevia, I guess, because of my previous narrow focus. Besides, as a Born-Again Christian, I knew I could pray over the "poison" (aka sugar) and know it would not harm me. What a narrow-focused ignoramus I was! I was right; however, I was wrong!

Then, I commenced studying to become a Nutritional Therapist and learned first-hand how sugar decimates our cells turning them into free radicals which predispose us to die young of horrible diseases, become morbidly obese, spend our middle years (if we even live that long) barely getting by in nursing homes, sicker than a dog, requiring a multiplicity of drugs with horrible side effects but deemed necessary because of our declining health, and definitely not living any life worth living and ultimately dying years before we should. My mind simply could not wrap itself around what I was doing to my own body by insisting on using sugar or Splenda with its man-made chemically-balanced nutritional nonsense.

Additionally, my mind kept nagging me that I should really move to using Stevia for naturally sweet recipes for desserts, etc. Of course, I already had some green powdered Stevia in my kitchen. I even had some Agave, but, it also remained unused on my kitchen shelf because I simply did not know how to use it either product. So, I searched the Internet to try Green Stevia powder in a recipe. What an absolute disaster! I think I really over-did what I was ignorantly doing! That green yuk went into the garbage can.

I did further research and located this particular Stevia Cookbook by Rita DePuydt.
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Stevia: Naturally Sweet Recipes for Desserts, Drinks, and More
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