Natural sweetener of stevia: chemicalcomposition, vitamins
Stevia is a perennial plant, a grass that reaches its height by its height. Other names: honey grass, double leaf. In addition to the fact that the herb is very useful for use in medical prices, it has an incredibly pleasant sweet taste.
An extract or leaves of the plant are used for food( flowers and stem are not used). Stevia has a very rich chemical composition and low calorie content:
E - Health of skin, nails and hair
C - Strengthening of immunity
D - Formation in the attachment of the bone system
P - "powerful" vascular system assistant
B - Normalizationhormonal background
Essential oils - a powerful beneficial effect on all body systems.
Tannins - normalize the work of the digestive tract
Amino acids - give the body beauty and youth
Iron - improves blood quality
Selenium - prolongs the youth of the body
Zinc - responsible for the normalization of the hormonal background
Copper - strengthens the vessels
Calcium improves the bonesystem
Silicon - strengthens bones
Phosphorus - strengthens bones and muscles
Potassium - nourishes and strengthens soft tissues
Cobalt - helps to work the thyroid
For what usedissolved stevia:
As a prophylactic agent against colds and ARI
as a diuretic, to get rid of swelling
as slimming. Stevia reduces appetite and improves metabolism.
As a "cleansing" remedy to remove from the body accumulated toxins and toxins.
Lower blood cholesterol level
Reduce blood sugar
Normalize the hormonal background in the body
IMPORTANT: Stevia is a very popular sweetener. You can buy stevia in a pharmacy, preparations made from stevia are considered BAD supplements. You can buy tablets( white or brown), powder, tea, syrup or extract. In addition to the fact that stevia can be added to beverages, it is often used to prepare low-calorie baked goods and dishes.
What is stevia in cooking?
As already mentioned, stevia can perfectly replace sugar. The fact is that ordinary sugar "gives" a person "empty" carbohydrates, which instantly turn into energy. If a person does not consume these carbohydrates, they are deposited by the fatty layer.
On the other hand, "useful" carbohydrates, which contain very little in stevia, are consumed throughout the day and are not put off by extra kilograms. In addition, that you feel sweet like sugar, you are benefiting your body and feeding it with useful substances.
IMPORTANT: Only in rare cases stevia can cause an allergic reaction, in people with a strong sensitivity. Therefore, before the global consumption of this substance, it is worth trying it in the least amount and pay attention to your feelings. Where can I add stevia:
For tea and coffee. If you drink tea, you can douse even fresh leaves of the plant or dry ones. If you think this is not comfortable, then in the pharmacy you can buy small tablets for adding to hot drinks.
Stevia powder can be added anywhere: cereals, salads, cocoa, sour-milk products, curd, baked goods, confectionery, desserts. Do this in a limited amount, because, as a rule, powders and extracts are concentrate of stevia and the dish can turn out sugary sweet.
The difference between stevia and sugar is that besides calories, it does not give a person a sense of thirst and is therefore perfectly suitable for making sweet lemonades, compotes, drinks, juices and fruit drinks.
Often the concentrate from the extract of stevia( it is called "stevioside") is used to prepare jam and other preserves. It is very convenient, but, unfortunately, it does not caramelize. To improve the consistency of your sweet preservation, the addition of pectin will help.
The best cookie recipes with stevia with photos
Being on a low calorie diet very often you want to "please yourself" with something sweet. This is not only a psychological need to give yourself a portion of pleasure or to drink tea with pleasure. The fact is that the human brain also needs to be recharged, both with carbohydrates, and with hormones that excrete the body during pleasure. Exit this situation will help stevia, which is able to replace sugar in baking.
Corn cookies with stevia:
Corn flour - 1 glass( you can also replace it with linen, but this will radically change the taste of baking).
Wheat flour( only coarsely ground, can be whole grains) - 1 glass.
Stevia in powder - 2 tbsp.
Ginger shavings - here the amount to taste, but not more than 1 tablespoon, as you risk getting too "harsh" taste of baking.
Lemon or orange peel( lemon is preferable) - with one fruit.
Egg - 1 pc.(preferably used at home)
baking powder( soda and vinegar as an option) - 1 tsp.
Vegetable oil - 50-70 g.( Flax silt olive)
Flour should be sifted and mixed, add stevia powder.
Add egg and butter to the dough, mix well.
Add grated zest and ginger, add vanillin and baking powder.
If the mass is too loose, you can add either water or milk.
Cookies roll into balls and squeeze them a little.
Put the balls on a sheet of parchment and bake.
You will need no more than 20 minutes at low temperatures( 170-180 degrees) to make the cookies ready.
Christmas cookies with stevia:
Wheat flour( coarse or whole-grain) - 1,5 glasses
Flax or nut butter - no more than 1 tsp.
Egg( preferably home) - 1 pc.
Stevia in powder - 1-2 tsp( according to your preferences)
Margarine( low fat content) - 3-4 tablespoons.(can be replaced with spread)
Oatmeal flakes - 2/3 cups( can be more if the mass is thin)
Cinnamon - several pinchs
Soda - pinch
Mix sifted flour with flakes
Mix egg and oil into the mass, mix
Meltmargarine, add to the mass
Pour the stevia, stir again
Add soda and cinnamon
Form the biscuits and send on a sheet of parchment to the oven
Estimated baking time 15 minutes at a temperature of 170-180 degrees.
Oat biscuits with stevia: recipe, photo
Oatmeal cookies with stevia:
Oatmeal flakes - 1.5 cups( you can use oatmeal or simply chop the flakes in a coffee grinder).
Banana - 1 pc.(not a large fruit)
Stevia in syrup or powder - 1-2 tablespoons.(according to your preferences)
Dried fruits to taste( dried apricots or prunes) - handful
Flakes are crushed, the mass is poured into a salad bowl
Add a banana crushed in liquid puree blender
Pour the crushed dried fruits and stevia, mix thoroughly
If the mass is liquid -add more
flakes Crumble the balls and lay them on a sheet of parchment
Seal for about 10-12 minutes at temperatures of 160,170 or 180 degrees( all depends on the power of your oven).
Beze with stevia: recipe
Beze is a delicious white air dessert, which many have associations with childhood. Now it is quite difficult to find meringues on the shelves of bread and confectionery shops, and you do not want to harm the figure with "pure" sugar. For those who do not want to recover, there is one interesting recipe for cooking homemade meringue based on Stevia extract.
You will need:
Egg white - 3 pcs.(from large eggs)
Stevia extract - 1-2 tsp.(here the amount depends on your preferences in sweets).
Vanilla or vanilla extract - on the tip of the knife or pinch is small. Freshly squeezed lemon juice - 2-3 tablespoons.
Eggs should be separated and proteins( necessarily chilled) should be placed in a bowl with high sides.
Eggs should be beaten with a mixer or blender at high speeds for up to 10 minutes to form a lush and firm foam.
Add the lemon juice and continue beating, pour in the vanilla and stevia, continue the intense shaking.
The resulting foamy mass with a culinary bag or syringe should be carefully and nicely laid out on a sheet of parchment and sent to the oven for 15 minutes. The temperature should not be strong, 150-160 - will be quite enough.
Marshmallow with stevia: recipe
Another delicate dessert - marshmallow, you can cook at home with a sugar substitute from stevia. Such marshmallow turn out to be not only sweet, but also very tasty, and also useful.
You will need:
Sweet apple - 4 large fetuses
Vanillin in an extract or powder - a little to taste( pinch or at the tip of the knife).
Stevia in powder - to taste( 3-4 tsp)
Egg white - 1 pc.9 from a large egg)
Agar-agar - 7-8 g.
Purified water - 170-180 ml.
The apple is cleaned and pulp is rubbed in puree
The egg whites should be thoroughly blended with a 5-minute blender with Stevia powder until a firm and lush foam is formed.
Agar agar dissolve in water
Add vanillin and water with agar
to apple mass. Mix whisk mass thoroughly with mixer
. Keep it a bit cold, it will help it become thicker, but make sure that the mass does not turn into jelly.
Use a culinary pouch on parchment to leave beautiful slides or circles from the mass.
In this state the marshmallow needs to stand up to 14 hours at room temperature to freeze.
Recipes of delicious jam with stevia
Stevioside( a substance extracted from stevia) can serve as an excellent substitute for sugar in the preparation of low-calorie jam. To prevent the jam from being liquid( unlike sugar, stevioside does not turn into caramel when heated), pectin should also be used in the recipe.
Stevia powder should be used for cooking - it is easy to use. The powder is diluted with water and the resulting syrup is filled with fruits or berries. Fruit mass, like ordinary jam, is kept on a small fire( up to 70 degrees), brought to a strong boil and cooled. This procedure should be performed twice before rolling.
Blueberries - 200-250 g.( Can be replaced with blueberries or any other berries).
Lemon juice - 0,5-1 tbsp.(freshly squeezed)
Stevia in powder 2-2,5 tsp.
Purified water - 50-70 ml.
Pectin - 30 g.
IMPORTANT: Before preparation, the berries are thoroughly washed out. After boiling the mass, it should be thoroughly mixed and allowed to burn. Each time after boiling, remove the foam.
Pears - 300 g( pulp without seeds and seeds)
Apple - 200 g( pulp without seeds and seeds)
Stevia in powder - 3-3,5 tsp.(according to your preferences)
Freshly squeezed lemon juice - 100 ml.
Pectin - 150 g.
IMPORTANT: The fruit pulp can be passed through a meat grinder, it can be crushed with a knife. Bring the jam to the boil twice, each time thoroughly mixing so that it does not burn. Take off the foam.
Recipes with stevia for diabetics
Cottage cheese and orange dessert:
Low-fat curd - 200 g
Lemon juice - from half of 1 fruit
Lemon lemon - from 1 fruit
Stevia in powder - 1-2 h.l.
Gelatin - 12-15 g.
Orange - 1 fruit
Cream of 10% - 380-400 ml.
The gelatin should be soaked in cold water beforehand and left for 20 minutes.
After that, gelatin is heated( preferably on a steam bath) and dissolved completely mixed with the pre-ground cottage cheese.
Cream should be thoroughly beaten with mixer or blender
In cream, whilst not stopping, add the curd mass in small portions and mix thoroughly.
Add lemon juice and zest, pour in stevia and mix thoroughly.
Prepare a silicone mold, lay the orange slices on its bottom without a crust with a flat layer.
Pour the orange with the curd mass
Dessert, dispense for several hours in the refrigerator until completely hardened.