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Stevia: Naturally Sweet Recipes for Desserts, Drinks and More Paperback – July 1, 2002
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About the Author
Mays is considered one of the world's foremost experts on stevia's many therapeutic benefits. May is President and Chairman of the Board of United American Industries, Inc., which does business as Wisdom of the Ancients.
Top Customer Reviews
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.Read more ›
Most Recent Customer Reviews
I was a little afraid of buying a used book sight unseen. Not any more. This book has tweaked some great recipes and made them sugarfree.Published 1 month ago by Janet B.
It's okay. One needs to buy special types of flours etc though.Published 9 months ago by Josephine Stamper
This book helped me decide to use Stevia as a replacement for sugar in everything except baked items.Published 16 months ago by Megan E. James
Years ago, I switched from sugar to Splenda and other "processed but non-sugar" zero-caloried "sugars. Read morePublished 17 months ago by HealthyHappySenior