Stevia

 

How Super-Sweet It Is!

By Kate Heyhoe

 

A food’s color makes an impact on consumer acceptance, and the normal color isn’t always the preferred one. Food coloring, for instance, is added to some farmed salmon to make it look bright rosy-red (not the dull, pastel pink it would be otherwise). Even so-called “natural” foods can be processed, bleached or dyed to enhance their appeal, which is somewhat oxymoronic.

I recently received a bag of Navitas Naturals Organic Stevia Powder. The bag is printed with a pleasant graphic design on all sides, obscuring the contents, which I didn’t notice until I looked inside. The stevia was green! Not what I was expecting, but not bad at all, as it turns out.

We all know that green is good, yet when a food we’re used to seeing as white arrives green, it can be jolting. But this stevia’s green color also makes it greener in a cookprint-shrinking way.

A few years ago, stevia was barely known; today, white stevia is sold in major supermarkets under various brand names as a sugar substitute, and it’s a widespread ingredient in beverages, baked goods and other products.

What’s the appeal of stevia? Zero-calorie, zero-carb and no spikes in blood-sugar levels. It’s made from a South American herb with a sweetening power a hundred times that of sugar. As one person said, “Stevia is God’s gift to diabetics.”

Wes Crain of Navitas Naturals explained why they sell green stevia. “Most Stevia is white as it is highly processed and usually an extract or an isolated chemical of the plant. Ours is the whole leaf milled to a fine powder,” he explains. But what about using it on baked goods, will they turn green? “The color should not affect recipes as the amount you use is quite small.” Also, stevia does not brown or crystallize as sugar does, so don’t use it for meringues or caramelizing.

Indeed, a little stevia goes a long way. Add a few grains too much to tea, for instance, and a sweet surge is palpable. Navitas Naturals recommends very small amounts at a time—start out with a pinch—and gradually increase to avoid over-sweetening a dish. As a sugar replacement, one teaspoon green stevia equals the sweetness of approximately 1/4 cup cane sugar (and for reference sake, 1/4 cup = 12 teaspoons). Green stevia is not as potent as the more processed liquid or white stevia versions, and it’s best used to enhance other sweeteners, to lower the sugar content in recipes. It’s also good in beverages like teas and smoothies.

Even white stevia has a bit of an herby, licorice-like undertone, which is even more pronounced in green stevia. With coffee, I found green stevia’s aftertaste a tad too noticeable, but it’s perfect for offsetting the bitterness of some greens and vegetables. (My husband blends up our daily afternoon green drink using spinach, cucumber, celery, ginger and such, and a little sweet stevia balances the flavors in lieu of apple or fruit juice.) A little green stevia can enhance a salad dressing, where the herby flavor blends in well, or to bring out the sweetness of tomatoes.

Navitas Naturals Organic Stevia Powder is 100% organic, vegan, and kosher, and comes in an 8-ounce resealable pouch (which could last for years, given its potent sweetening power). It’s sold at natural food stores and online. MSRP: $11.99

 

Buy Navitas Naturals Organic Stevia Powder

 

Sweet Earth Chocolates

True Good-ies

These sweet little bites bring new meaning to the concept of 100 percent guilt-free indulgence: they’re entirely Fair Trade, all organic, and some are even vegan. (not to mention dark chocolate’s salubrious benefits.) Plus, a portion of Sweet Earth Chocolates’ proceeds aid West African farmers.

I’m especially fond of the company’s bite-size coconut cups, which are more delicate than typical coconut confections. The dark chocolate hits the tongue first, and the toasted coconut center slowly rises in flavor. They also make a wide variety of flavors and products for consumers and bulk buyers.

“Our company philosophy is to do no harm to the planet or the people who make a living from the planet,” says Tom Neuhaus, Sweet Earth Chocolates co-founder. “It’s important to us that all of our chocolate products be both organic and fair trade, not one or the other, because we believe this combination fosters economic and ecological sustainability.” For an inspiring story about how Neuhaus turned his West African chocolate experiences into both intense cocoa creations and nonprofit action, visit Sweet Earth Chocolates Blog and ProjectHopeAndFairness.com.