I’ve been trying to attain better blood sugar balance. I’ve got diabetes on both sides of my family and I’m often can feel my blood glucose rolling up and down like the roller coaster in the opening credits of Step-by-Step (if you get that reference, you’re a friend of mine:). Pitta governs blood sugar in Ayurveda – so high Pitta people (like myself) need to be more wary of managing their blood sugar levels. Since high blood sugar causes inflammation (Pitta rears its head again!), this is an issue of beauty. And you know when you mention beauty, I’m all up in it.
While I eat pretty well, I do indulge in a dabble of agave or two. So, I’ve been switching over to lower glycemic sweeteners such as coconut sugar (great for baking) and Green Stevia. I found this excellent, organic, BC grown Green Stevia from Suede Hills Farm while I was in Vancouver and had the wonderful opportunity to chat with the farmer who cultivates it. I loved her passion, devotion to quality and of course her vast knowledge of what she grows. Note, I’ve written GREEN Stevia, refined Stevia is like anything…refined, so it doesn’t possess the same benefits and uses chemicals in its production.
Green Stevia is interesting because its one of the only sweeteners that is actually alkaline and not acidic (this is also true jaggery), which again is important as this means its not inflaming. See how it all relates – gotta love holistic health. It also does not disturb blood sugar levels and is said to be safe even for diabetics to consume. Did I mention its also calorie-free? I’m not a calorie counter, but its good to know.
What I like about it is that its quite potent in sweetness unlike its glycemic-friendly status. While I find coconut sugar makes my cookies and other baked goodies less sweet (which is sometimes a good thing), its nice to have an option that packs that sugary punch. They say one teaspoon has the same sweetness as one cup of table sugar.
I have been using a pinch of it in my green tea. This is great because it actually has a green tea taste to it itself. It tastes like really sweet matcha, with slightly smokey undertones. I’ve also sprinkled a bit of it one of my fav but unusual snacks: celery with almond butter. It gives it a beautiful dusting of bright green that’s also really pretty. Green Stevia cannot be my only sweetener because its fragrant taste doesn’t match all dishes and desserts I make. But, as the girl who also grew up having to unsweetened birthday cakes (icing-free and all! Booo!), I think this its a pretty darn good option for the majority of the time. I think I’m going to use it in an avocado pudding – can’t you just see the vibrant green delight?
So, go on and try Green Stevia. I’d love to know how you use it and get some more ideas. For more recipes with this magic sweet dust, the Suede Hills website has some great ones.