I have to say that I am very excited that more and more people want to talk about giving up sugar, or at least cutting down on it and finding alternatives. Recently I've had the pleasure of talking shop with a well known Vegan baker from the western part of the state. She's been getting requests for all sorts of dietary discretions- like gluten free, for example- and has also been asked to make 'sugar free' delights, or at least sugar alternative.
So we chatted in the kitchen at a friend's party about alternatives. My own journey to this point began many years ago with a conversion over to 'alternative sugar'. These consist of barley malt, agave syrup, brown rice syrup, sucanat (the stuff they strip off the white sugar), maple syrup, date sugar, and honey. There are even several cookbooks out there devoted to "naturally sweet" desserts, focused entirely on using these products. I definitely encourage people who want to break away from white sugar slowly to go down this path; it's still sugar, yes, but there are merits to the method. It worked for me to help me wean off and become more aware of what I was taking into my body.
Of course, it is easy to trade one addiction for another- you can overindulge on 'alternative' sugar as easily as the white stuff. All things in moderation. However, many alternatives are whole foods (like date sugar, for example) and take a little longer to break down, with the added bonus of some minerals thrown in. I mean, if you are eating dessert you are consciously making the choice to eat something that isn't 'food' in the sustenance sense; but you can still do it as wisely as possible. I even use whole wheat flour every time I bake something (which is rare these days) in the hopes that even though I'm indulging, I'm not completely abusing my body.
Not all 'alternatives' are equal, and not all are benign either. The thing to consider when experimenting with these where on the glycemic index they fall. What is the glycemic index? You can try this website (http://www.glycemicindex.com/); here's my description: basically, most foods have some effect on the body in terms of insulin release. The simpler the carbohydrate (or in our case, the sweetener), the faster the insulin response, the faster the body breaks it down and the higher you 'spike' in terms of reaction. Some people are exquisitely sensitive to the ensuing reaction (like me). How this fits into the sweetner scheme goes a little like this: white table sugar is at the top. It is stripped down of anything other than pure sucrose, and the body recognizes it as a raw instant energy. Insulin is released quickly, the body deals with the influx very very fast and the sugar is used up or stored away, depending on your body's needs.
So if white table sugar is at the top, something like Stevia is at the very bottom. Or, say, certain meats, or if you decided to eat clay. Honey and maple syrup are very nearly pure sucrose, and so are essentially the same as white sugar in terms of body response. Brown rice syrup falls below that, along with barley malt; and agave is lower still. I can feel the effect of agave, but not nearly as much.
Anyway, we got to talking about Agave. This is a clever sweetner, derived from the agave cactus. Lots of people are turning to agave instead of honey or maple syrup- especially those vegan folks- as an alternative to sugar. It is sweet, but not overly so; still, it would be a mistake to say "I don't eat sugar" and then go and consume a bottle full of agave. If you want to be a purist, that is. Yes, it is definitely lower on the index, no question (some bottles advertise this fact on the label).
What is the argument then? Well it goes something like this. If you are the sort that likes to wean slowly off sugar, I encourage you to explore alternatives. Give agave and brown rice syrup a try. They can be cumbersome to figure out if you are not accustomed to baking; they are wet sweetners and you need to account for that. Plus they have a flavor all their own, and it takes determination to change a palate preference. It can be done, however. Barley malt is even more powerful in terms of lending its own peculiar flavor; I liked using it with recipes that have a strong flavor already, to drown it out. Use them wisely is all I am saying, and be clear that you are still evoking an insulin response from your body- perhaps not as extreme, but it is there nonetheless. It worked for me; I doubt I could have kicked sugar instantly without knowing how to make 'alternative' stuff for myself. There are cookbooks out there that can help you if you are curious.
4.16.2007
4.08.2007
Another Sugar Holiday passed!
Ahhh, Easter! The glut of sugar commercialism at its finest. It is now over. And I made it through.
I was not tempted! I did not stray from my path! I made it through, unscathed, and whole! Hoooray!
Easter is one of the hardest Sugar Holidays for me, since I love Cadbury. Just love it. Instead I had my lovely Stevia nut butter cups (I have been using Cashew-Macadamia, spoiled brat that I am, love it! Just love it!) and felt satisfied.
Lately I've been getting back into the ice cream, now that it is hinting at warming up (not actually warming up, mind you, just teasing that it could happen). Sad thing is I think it isn't agreeing with my belly. I don't fully understand it since I tolerated it fine last year, but I am feeling some icky GI issues and it may be the ice cream. mmmrrpph! I need to go pout over that. Or deal with the GI stuff. Or take lactaid.
See, I'd love to get more into the nut milks but it is hard to get the right consistency with the ice cream. I will have to make comment on this at another time, but there is a book out called Vice Creams which are nut based, and I have experimented a little... but still love my formula the best...
Anyway, I hope if you are reading this that you too have made it through this holiday without succumbing to a sugar coma. If you did be gentle with yourself, it is not easy to kick the sugary shackles that hold us tight in this society.
I was not tempted! I did not stray from my path! I made it through, unscathed, and whole! Hoooray!
Easter is one of the hardest Sugar Holidays for me, since I love Cadbury. Just love it. Instead I had my lovely Stevia nut butter cups (I have been using Cashew-Macadamia, spoiled brat that I am, love it! Just love it!) and felt satisfied.
Lately I've been getting back into the ice cream, now that it is hinting at warming up (not actually warming up, mind you, just teasing that it could happen). Sad thing is I think it isn't agreeing with my belly. I don't fully understand it since I tolerated it fine last year, but I am feeling some icky GI issues and it may be the ice cream. mmmrrpph! I need to go pout over that. Or deal with the GI stuff. Or take lactaid.
See, I'd love to get more into the nut milks but it is hard to get the right consistency with the ice cream. I will have to make comment on this at another time, but there is a book out called Vice Creams which are nut based, and I have experimented a little... but still love my formula the best...
Anyway, I hope if you are reading this that you too have made it through this holiday without succumbing to a sugar coma. If you did be gentle with yourself, it is not easy to kick the sugary shackles that hold us tight in this society.
3.28.2007
Stevia: not for everyone
I have been having interesting discussions about my diet at school. It would come to that, as in clinics you spend a lot of time with people doing intense, stressful things- in the down time, we learn about each other and relax. People are so generous and sweet, too; bringing treats for each other as a sense of kindness (in their hearts). It makes them feel bad when they realize I won't (can't?) eat the doughnuts or brownies, or even the amazing looking chocolate mousse.
Sigh.
I don't want to make anyone feel bad, so I just gently explain that I simply cannot do it to myself ever again. One of the people in my rotation, E, commented she noticed the difference when I went 'off the wagon' second year... haha... and the difference now that I am back on track, one year now. There were a lot of questions, naturally, about the way that I am able to abstain and how the hell did I manage to do it in the first place? It is so interesting to me to hear someone say, "Oh I could never do it, I am a hopeless sugar addict, you don't understand."
Oh, don't I ever. Don't I ever.
I do, because, see, I am a hopeless addict too; I could not survive this without my clever stevia crutch. I fully and freely admit it. I like sweeties as much as the next girl, and chocolate all the more. If it weren't for this, I may not have gotten free. (If it weren't for cocoa puffs I might not have ever gotten snared).
But I did.
The discussions with these fine intelligent people leads them to curiosity about the things I am eating; people are often amazed to hear I make my own chocolates and ice cream. It sounds complicated to them, I imagine; but really it is no more complicated than biscuits, with the same time committment. I like chocolate a whole lot more than biscuits, anyway. In order to show them it is possible, I brought in a sampling; half my supply of cashew-macadamia nut butter cups. My favorite flavor, and best invention yet- the peanut butter version pales in comparison. It was well recieved by all but one.
E, who so astutely described my sugary fall from grace, tried it and could not finish it. It was much too bitter for her (Stevia does not assuage the bitterness of pure baking chocolate, nor lighten it at all; it is dark, fierce chocolate, not for the faint at heart). She said it burned her tongue, and believed it was the stevia that did this.
I cannot say either way. It could have been the shocking dark bitterness of the chocolate that made her tongue feel strange, or perhaps a reaction to the nut butters. I have never heard of this reaction to Stevia, which is not to say it isn't possible. If you have experienced this email it to me here, it is good to know. Me, I can eat the stuff all day long, and do (mostly in my tea, several times a day). So use it with caution, it may not be for everyone.
Sigh.
I don't want to make anyone feel bad, so I just gently explain that I simply cannot do it to myself ever again. One of the people in my rotation, E, commented she noticed the difference when I went 'off the wagon' second year... haha... and the difference now that I am back on track, one year now. There were a lot of questions, naturally, about the way that I am able to abstain and how the hell did I manage to do it in the first place? It is so interesting to me to hear someone say, "Oh I could never do it, I am a hopeless sugar addict, you don't understand."
Oh, don't I ever. Don't I ever.
I do, because, see, I am a hopeless addict too; I could not survive this without my clever stevia crutch. I fully and freely admit it. I like sweeties as much as the next girl, and chocolate all the more. If it weren't for this, I may not have gotten free. (If it weren't for cocoa puffs I might not have ever gotten snared).
But I did.
The discussions with these fine intelligent people leads them to curiosity about the things I am eating; people are often amazed to hear I make my own chocolates and ice cream. It sounds complicated to them, I imagine; but really it is no more complicated than biscuits, with the same time committment. I like chocolate a whole lot more than biscuits, anyway. In order to show them it is possible, I brought in a sampling; half my supply of cashew-macadamia nut butter cups. My favorite flavor, and best invention yet- the peanut butter version pales in comparison. It was well recieved by all but one.
E, who so astutely described my sugary fall from grace, tried it and could not finish it. It was much too bitter for her (Stevia does not assuage the bitterness of pure baking chocolate, nor lighten it at all; it is dark, fierce chocolate, not for the faint at heart). She said it burned her tongue, and believed it was the stevia that did this.
I cannot say either way. It could have been the shocking dark bitterness of the chocolate that made her tongue feel strange, or perhaps a reaction to the nut butters. I have never heard of this reaction to Stevia, which is not to say it isn't possible. If you have experienced this email it to me here, it is good to know. Me, I can eat the stuff all day long, and do (mostly in my tea, several times a day). So use it with caution, it may not be for everyone.
3.17.2007
When family doesn't get it
Well, you can't convince everyone. Not that I'd want to. Not my job.
However.
I do want at least my family to understand or at the very minimal respect what I am trying to do. Sigh. Doesn't always work that way, I know, and I am mostly resigned to the fact that I walk my own path and that's ok.
Anyway, my mom is... special. She thinks what she wants, no use trying to change the gal, she does her own thing anyway.
Everyone who knows me knows I am vegetarian and sugar free. That's a fact. Do I sometimes bend the rules? Yes. It's rare, but I do it. (Not with vegetarianism, but who can say no to mom's christmas cheesecake? That would be ludicrous). For the most part, though, it's known that I do not want dessert and it's best not to offer it to me- if you love me why would you want to torture me?
Now, if you've been with me since easter of last year, you know that I kicked sugar by ODing via Cadbury, the lovely Cadbury easter madness. Oh yes. Mini eggs, my own special weakness.
And she knows that.
As I said, my mom is special. One of the most giving, generous and kind souls on the planet. Also one of the most strangely vindictive- extremely subtle, but she's somewhat of a cat with a mouse. When you do (or are) something she doesn't quite approve of, she'll blithely ignore it and form you to her own special reality. I've adapted gracefully to it and know when to pick my battles.
I know, I know- you're dying to hear: what the hell did she do?
So she tells me she sent a package in the mail, and was quite excited about it. Besides herself. Well, it was going to arrive on Thursday, approximately. I was on call at the hospital on Thursday- left at 6 am, and arrived home at 6 pm the next day. That's life. Oh, and arrived home in a blizzard- yes, crazy snow... Anyway, she called and said:
"Did you get your present?"
"Oh! No- I haven't been to the box today, it's snowing like mad out."
"Well, go get it! I think it will help you, you've been so tired and stressed. Go get it."
"Mom! There's a blizzard outside!"
"What? Go get your mail! You grew up here, you shouldn't be afraid of a little snow. Go on. It will cheer you up."
Fine.
So I went.
What did I get?
Yep. Mini eggs, a new variety with 'royal dark chocolate.' Wow. Yeah- they looked good, in the sexy dark purple wrapper...
And a card. A card with a lovely photo of a beef cow noshing a corn cob. The text at the bottom said:
"Corned beef in the early stages."
Ha.
Ha.
Ha.
Ok- so how do you get back on the phone to a person who is sitting excited on her couch states away, breathlessly waiting for you to call back? I mean- she knows I'm vegetarian. She knows I don't eat sugar. I think she's trying to torture me. She's kinda sick like that. It's a test of my grace, and I can't yell at her- because she may genuinely believe she is being really kind and funny. Wow.
So- I call her and in our usual way I tell her she's sick and needs help (about the card) but tell her that although the candy is so thoughtful, I'm not eating sugar. I don't want to crush her. I tell her I'll try them (she was really excited about the new flavor) and that I am going to cheer up everyone else at the hospital, let her think she's spreading the love around.
Man 0h man, family takes patience sometimes. Whew.
However.
I do want at least my family to understand or at the very minimal respect what I am trying to do. Sigh. Doesn't always work that way, I know, and I am mostly resigned to the fact that I walk my own path and that's ok.
Anyway, my mom is... special. She thinks what she wants, no use trying to change the gal, she does her own thing anyway.
Everyone who knows me knows I am vegetarian and sugar free. That's a fact. Do I sometimes bend the rules? Yes. It's rare, but I do it. (Not with vegetarianism, but who can say no to mom's christmas cheesecake? That would be ludicrous). For the most part, though, it's known that I do not want dessert and it's best not to offer it to me- if you love me why would you want to torture me?
Now, if you've been with me since easter of last year, you know that I kicked sugar by ODing via Cadbury, the lovely Cadbury easter madness. Oh yes. Mini eggs, my own special weakness.
And she knows that.
As I said, my mom is special. One of the most giving, generous and kind souls on the planet. Also one of the most strangely vindictive- extremely subtle, but she's somewhat of a cat with a mouse. When you do (or are) something she doesn't quite approve of, she'll blithely ignore it and form you to her own special reality. I've adapted gracefully to it and know when to pick my battles.
I know, I know- you're dying to hear: what the hell did she do?
So she tells me she sent a package in the mail, and was quite excited about it. Besides herself. Well, it was going to arrive on Thursday, approximately. I was on call at the hospital on Thursday- left at 6 am, and arrived home at 6 pm the next day. That's life. Oh, and arrived home in a blizzard- yes, crazy snow... Anyway, she called and said:
"Did you get your present?"
"Oh! No- I haven't been to the box today, it's snowing like mad out."
"Well, go get it! I think it will help you, you've been so tired and stressed. Go get it."
"Mom! There's a blizzard outside!"
"What? Go get your mail! You grew up here, you shouldn't be afraid of a little snow. Go on. It will cheer you up."
Fine.
So I went.
What did I get?
Yep. Mini eggs, a new variety with 'royal dark chocolate.' Wow. Yeah- they looked good, in the sexy dark purple wrapper...
And a card. A card with a lovely photo of a beef cow noshing a corn cob. The text at the bottom said:
"Corned beef in the early stages."
Ha.
Ha.
Ha.
Ok- so how do you get back on the phone to a person who is sitting excited on her couch states away, breathlessly waiting for you to call back? I mean- she knows I'm vegetarian. She knows I don't eat sugar. I think she's trying to torture me. She's kinda sick like that. It's a test of my grace, and I can't yell at her- because she may genuinely believe she is being really kind and funny. Wow.
So- I call her and in our usual way I tell her she's sick and needs help (about the card) but tell her that although the candy is so thoughtful, I'm not eating sugar. I don't want to crush her. I tell her I'll try them (she was really excited about the new flavor) and that I am going to cheer up everyone else at the hospital, let her think she's spreading the love around.
Man 0h man, family takes patience sometimes. Whew.
3.11.2007
One year- coming up!
As the next major Super Sugar Holiday approaches, I am reminded of how I pushed myself one year ago to quit sugar again. I walked through the grocery today and as I sailed past the 'seasonal' isle, I could see all the holiday treats trotted out long before the holiday has even arrived. Easter! A time of amazing confectionary treats! Some that I sadly do like. And will be avoiding with all my strength of will, with sanity intact.
What's interesting is that since I have not eaten any sugar in so long, I don't crave it like I did. I see the pretty packages that promise a little slice of sugary chocolate heaven, and I am not as tempted as I was when I had fallen completely off the wagon. This brings me so much relief! I never would have thought, years ago, that it would get easier. But it does. It truly does.
One year ago, I pushed my addiction until I was sick. I had to do it that wy, otherwise I wouldn't have gotten free. It wouldn't work for everyone, but I am now able to walk past the isle without wistfulness. I recall this being the case last time I went sugar free. It gets easier, I promise that it does.
Right now I feel pretty damn healthy and whole. I am more prone to choosing better foods and eat healthier all around because I am not so distracted by sugar. Oh, I've still got a sweet tooth, don't get me wrong! Using Stevia is freeing indeed, but I still want it. The sweetness. I doubt that will go away. I feel fine indulging in the Stevia version of what I want though, knowing it isn't going to uproot my moods and turn me into a crazy person.
I will stand strong and turn the other cheek as Sugar Holiday #2 approaches... I can, because I have so far, and will continue... yay!
What's interesting is that since I have not eaten any sugar in so long, I don't crave it like I did. I see the pretty packages that promise a little slice of sugary chocolate heaven, and I am not as tempted as I was when I had fallen completely off the wagon. This brings me so much relief! I never would have thought, years ago, that it would get easier. But it does. It truly does.
One year ago, I pushed my addiction until I was sick. I had to do it that wy, otherwise I wouldn't have gotten free. It wouldn't work for everyone, but I am now able to walk past the isle without wistfulness. I recall this being the case last time I went sugar free. It gets easier, I promise that it does.
Right now I feel pretty damn healthy and whole. I am more prone to choosing better foods and eat healthier all around because I am not so distracted by sugar. Oh, I've still got a sweet tooth, don't get me wrong! Using Stevia is freeing indeed, but I still want it. The sweetness. I doubt that will go away. I feel fine indulging in the Stevia version of what I want though, knowing it isn't going to uproot my moods and turn me into a crazy person.
I will stand strong and turn the other cheek as Sugar Holiday #2 approaches... I can, because I have so far, and will continue... yay!
2.20.2007
Chocolate Chocolate Chip Cherry Stevia Ice Cream
Yes! It was wild, delicious, ridiculous, and tasty!
My Valentine's Delight. Here's the recipe.
2 eggs
2 cups cream
3/4 cup milk
3 squares baking chocolate
1/3 cup cocoa powder (non sweet)
1 tsp vanilla
1/2 tsp Stevia (I prefer Kal)
1 cup chopped cherries
3 more squares of chocolate
1/4 tsp Stevia for that
*Melt the chocolate on the stove or in the microwave.
*Add the cocoa powder to it- it seems awkward, just trust me.
*Add the milk SLOWLY to this mix.
*Then beat the eggs in another bowl.
*Add the cream to the eggs, whip that...
*Add the chocolate to the egg and cream mix
*Mix in the Stevia and vanilla...
Put in the ice cream maker and wait.
While you are waiting:
Chop up the cherries into small pieces.
When the ice cream is getting firm and rising to the lip of the maker (I use the Cuisinart maker with the gel cylindar, you can get it at Linen's) begin to make your 'chocolate chips'.
Basically, melt the chocolate and add stevia; do this far enough in advance that it cools a bit but is still liquid when you add it. It takes finesse and is an art, sorry- that's the best I can do to describe it.
So when the ice cream rises to the lip, add in the cherries and the chocolate; I had help and it made it go better- one person was sprinkling in cherries while I spooned in the chocolate, allowing the maker to swirl it away. It breaks up into flakes and chunks when it cools. I love the texture.
Voila! Valentine's Delight!
My Valentine's Delight. Here's the recipe.
2 eggs
2 cups cream
3/4 cup milk
3 squares baking chocolate
1/3 cup cocoa powder (non sweet)
1 tsp vanilla
1/2 tsp Stevia (I prefer Kal)
1 cup chopped cherries
3 more squares of chocolate
1/4 tsp Stevia for that
*Melt the chocolate on the stove or in the microwave.
*Add the cocoa powder to it- it seems awkward, just trust me.
*Add the milk SLOWLY to this mix.
*Then beat the eggs in another bowl.
*Add the cream to the eggs, whip that...
*Add the chocolate to the egg and cream mix
*Mix in the Stevia and vanilla...
Put in the ice cream maker and wait.
While you are waiting:
Chop up the cherries into small pieces.
When the ice cream is getting firm and rising to the lip of the maker (I use the Cuisinart maker with the gel cylindar, you can get it at Linen's) begin to make your 'chocolate chips'.
Basically, melt the chocolate and add stevia; do this far enough in advance that it cools a bit but is still liquid when you add it. It takes finesse and is an art, sorry- that's the best I can do to describe it.
So when the ice cream rises to the lip, add in the cherries and the chocolate; I had help and it made it go better- one person was sprinkling in cherries while I spooned in the chocolate, allowing the maker to swirl it away. It breaks up into flakes and chunks when it cools. I love the texture.
Voila! Valentine's Delight!
Stevia Chocolate Covered Cherries
It was snowing like mad out, on Valentine's Day, preventing my lover from driving out to visit me. Rather than pine we laughed about it and postponed the date, and I set about to make it a fine evening all snowed in.
There was a bag of cherries in the freezer, slated for the ice cream we were to make. I had a divine inspiration...
I took them out of the freezer and thawed about 10 of them on a plate in the microwave. Not till they were hot, but just juicy.
In my muffin tin, I put little mini muffin liners (I found some with snowflakes at Michael's... soooo cute!).
Then I melted three or so squares of baking chocolate, and added Stevia until it tasted right- about 1/4 tsp. Each liner got a little puddle of chocolate, and I let it firm up a bit; then each puddle got a cherry set down gently on top. I heated the chocolate a bit again to get it flowing and slowly and carefully covered each cherry with chocolate.
I put them on the porch to chill (a giant freezer! Use your freezer if it isn't arctic where you are) and then fed them to my poor housemate who was also stuck inside with no date...
Yummy!!
There was a bag of cherries in the freezer, slated for the ice cream we were to make. I had a divine inspiration...
I took them out of the freezer and thawed about 10 of them on a plate in the microwave. Not till they were hot, but just juicy.
In my muffin tin, I put little mini muffin liners (I found some with snowflakes at Michael's... soooo cute!).
Then I melted three or so squares of baking chocolate, and added Stevia until it tasted right- about 1/4 tsp. Each liner got a little puddle of chocolate, and I let it firm up a bit; then each puddle got a cherry set down gently on top. I heated the chocolate a bit again to get it flowing and slowly and carefully covered each cherry with chocolate.
I put them on the porch to chill (a giant freezer! Use your freezer if it isn't arctic where you are) and then fed them to my poor housemate who was also stuck inside with no date...
Yummy!!
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