Stevia Rebaudiana

I have been so excited to learn more about Stevia since I learned that we can grow it here in Utah. As I was thinking about where I should plant it in my garden. I started wondering if there were different species of it that I needed to be aware of, like ones that were not edible, or if there were different varieties or flavors—like the different flavors of thyme or basil you can get. I was also wondering about what kinds of things the plant needed like: sunlight, water, fertilizer, acid or alkaline soil etc.

Here is a good website that I found, conveniently called Stevia.com : )

It says that, "Stevia Rebaudiana is an herb in the Chrysanthemum family which grows wild as a small shrub in parts of Paraguay and Brazil. The glycosides in its leaves...[make] it unique among the nearly 300 species of Stevia plants."

Okay, nearly 300 species. Good to know that!

Here is a site that gives some basics about how to grow Stevia and harvest it.

This link explains about different ways we can use Stevia.

Like any other herb there are possible side effects. Here are some sites that address both pros, cons and safety.

• Cooking with Stevia.com
• WebMD—Stevia
• Righthealth.com
  

Tasty Lentil Tacos

These Lentil Tacos have become a family favorite. We actually don't use the cheese or sour cream. I also will sometimes throw in a green pepper. I hope you enjoy.


Tasty Lentil Tacos


Ingredients:
1 cup finely chopped onion
1 garlic clove, minced
1 teaspoon canola oil
2 cups dried lentils, rinsed
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
3 cups chicken or vegetable broth ( I always just use water)

12 taco shells
1-1/2 cups shredded lettuce
1 cup chopped fresh tomato
guacamole
sprouts
salsa
1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese
6 tablespoons fat-free sour cream

Directions:
In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until the lentils are tender.
Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly.
Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream. Yield: 6 servings.

TIME: Prep: 10 min. Cook: 35 min.

"made with love"

from rachel

i saw these at rachel's house and said that i sure hoped she was going to be posting them on her blog so i could download them and print off sheets and sheets.

aren't they lovely?

bronwyn loves notes in her lunch.

i realized i had never put one in davis' "snack" for kindergarten yet.

he told me he didn't want one.

so, i bought a pack of silly bands.

i think he'll appreciate one of those slipped in his "snack."

he is sad that he is the only one in his class with "healthy" snacks.

so i am trying to liven things up.

and learn how to make some "healthy" snacks that don't look healthy.

check out these lovely videos. great, great info. i watched them with bronwyn and davis. they both starting craving green smoothies and asked me to make them. bronwyn then said, "i'm going to do that with my kids." meaning make them green smoothies--and well, i wanted to cry. because sometimes overhauling your diet can be a little maddening and overwhelming.

i can't wait to try out some of the recipes--good stuff.

and some day i may be a bento queen (i think eating in the cafeteria in japan surrounded by bento boxes brings back fond memories. although i don't remember seeing any recreations of the three little pigs. high schoolers were probably too old for that--but probably not too old for this (which we plan on seeing for our anniversary next week--no twilight movie this year)).

davis did let me send him to school with a sandwich in the shape of a ghost.

bronwyn loved her bunny sandwich.

who knew cookie cutters made things so much fun?

"hot pink smoothie"

We tried the "Hot Pink Smoothie" for Bronwyn's book group. I have to admit I was surprised when several of the girls asked for seconds (actually everyone did but my own girl:)). You can watch Robyn Openshaw make it here. (I purchased coconut water at the health food store).

rachel's "warming recipes"

photo real simple.

I can't wait to try Rachel's "Warming Recipes."

vanilla almond milk

Vanilla Almond Milk.

Soak your almonds overnight.

Drain.

Put about a cup of almonds to four or five cups of water.

Blend in high power blender.

Strain if desired (I don't).

Throw in about a teaspoon of vanilla and a handful of dates.

Blend.

Chill.

Pour over granola.

granola

Granola from Robyn's 12 Steps to Whole Foods.

Sprinkling on goat yogurt:), with strawberries and blueberries.

Autumn Salad

FRESH PEAR SALAD



Spring greens (I used the EarthBound Organic baby green mix from Costco)
Dried Cranberries
Fresh pear slices
Candied Pecans (works great with other nuts, too). If you desire you can soak your pecans:). I spread them on a cookie sheet and drizzled some agave syrup over them. I kept them in the oven for just a few minutes until they were a bit candied. Cool and then chop.

Assemble the salad using the quantities you desire. It looks pretty with ingredients layered on top of salad and the pears nicely arranged. Dress with raspberry or cranberry vinaigrette. (I added some turkey on top--Good Earth has a few meats available that are hormone-free, antibiotic-free, and from free range birds. In fact Good Earth is now taking Thanksgiving orders for local turkeys that meet the above qualifications).

CRANBERRY VINAIGRETTE: (Combine and blend in blender)

1/2 tsp. salt (sea salt, Realsalt or Himalayan are excellent choices)
Dash of pepper
1/4 cup extra virgin olive oil
2 Tbsp. agave
2 Tbsp. balsamic vinegar
1 Tbsp. lemon juice (I used fresh)
1/4 cup pomegranate arils (I bought these at Costco in the veggie/fruit section) I am sure you could throw in some fresh cranberries or raspberries.

Pomegranates are a great way to use a seasonal fruit right now (here is a local list for Utah). Doesn't this recipe look divine?--and I don't even like mushrooms:). Remember these may be new concepts to think about--they surely are for me. This is the first time I've ever had pomegranate--but I saw them ripe on the tree at Brigham Young's house in St. Geroge and knew it was time to try.

clean

If I could boil down my new philosophy for eating it would be this

clean

I remember reading this article in Martha Stewart Living and sending the link to my friends. It takes all the information about buying organic, seasonal and local and makes a very worthwhile read.

Here are some great tips for shopping from blogger Stephmodo here: "Eating Healthy (and Responsibly) On a Budget."