Cooking with stevia cookbook

I checked out a great cookbook from the library this week and thought I'd give it a recommendation here.  It's called Low-Carb Cooking with Stevia by James Kirkland. 


You're sure to get a lot of your stevia questions answered here--from all the various forms it comes in to how to use this sweetener as a sugar substitute in baking and cooking.  Having checked a number of other stevia cookbooks before, I'd have to say this is one I'd like for my kitchen.  Kirkland not only takes the guesswork out of substitutions, but uses some ingredients I wouldn't have thought of to bring the carb counts down on favorite dishes.


He has authored another, more basic, cookbook called Sugar-Free Cooking with Stevia which I'd also recommend.

A must-have cookbook

 I am something of a cookbook junkie, and the last thing I really need is another cookbook.  After all, with the zillions of recipes available on the internet, who needs another cookbook?  I did...this one:  Nourishing Traditions.

The whole idea author Sally Fallon puts forth here is that throughout history and in cultures around the world, truly nutritious foods and their preparation have been lost in our 'modern' diets, to the great damaging of our health.  I love her subtitle:  The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats.  Some of the challenges include things like butter is good for you!  And, whole milk is better for you than low-fat.  Personally, I've always wondered why God would send us wonderful things like butter, cream and eggs and then tell us that they're bad for us!  It's what we've done to them in our industrialization and mass food production that's bad.

She talks about a key preparation needful for grains, nuts, and seeds, that of pre-soaking to break down the phytates on their outsides.  This inhibits the full absorption of minerals, etc.  I've adopted this practice, presoaking our breakfast grains or dinner beans before cooking, and honestly, we can really tell a difference in their digestibility.

And something I've really appreciated learning is about the critical importance of probiotics and enzymes being present in our foods.  I now happily make lacto-fermented Kimchi regularly (you'll have to look it up in the book!) and am eager to try her version of sauerkraut.

There's a large section at the beginning devoted to explanation of fats, carbs, vitamins, minerals, food allergies, etc.  Each page of recipes also contains a sidebar loaded with relevant information.  The more I read the more astounded I am at how far we've come from what God intended our food to be.  The book is quite an education, and I'd highly recommend it if you're looking to improve your family's health.