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Tommi's Natural products, tremithousa, Páfos (2025)

03/05/2016

MOCHA SOYMILK FRAPPE
mochasoymilk

1/4 cup warm water
2 tablespoons unsweetened cocoa or carob powder
2 teaspoons powdered instant coffee
1 packet Stevia In The Raw®
1/2 cup light vanilla soymilk
2 cups double-churned vanilla ice cream or soy non-dairy frozen dessert

Directions
Place water, cocoa, coffee and Stevia In The Raw® in the blender.

Cover and process briefly on low speed.

Add soymilk, cover and process on high speed until well blended.

Add ice cream, cover and process until smooth. Serve immediately.

Makes about 3 (6 fl. ounce) servings.

Nutritional Contents
210 calories, 4g protein, 25g carbohydrates, 1g fiber, 11g fat, 55mg cholesterol, 100mg sodium

03/05/2016

LEMON POPPYSEED MUFFINS
lemonpoppyseedmuffins

1/2 cup of steviacane®
2 cups of all-purpose flour
1 cup of buttermilk
1/2 cup of unsweetened applesauce
1 egg
1 tablespoon of lemon zest, or zest of one lemon
1 large lemon, juiced
1 teaspoon of vanilla extract
1 teaspoon of baking soda
1 teaspoon of baking powder
1/4 teaspoon of salt
2 tablespoons of poppyseeds

Directions
1. Preheat oven to 350°F. Line a muffin tin or spray with nonstick spray.

2. In a large bowl, mix together applesauce, egg, buttermilk, steviacane, vanilla, lemon juice from the lemon and lemon zest.

3. Whisk together all-purpose flour, baking soda, baking powder, salt, and poppyseeds and stir into the wet mixture until just blended.

4. Divide into muffin tins and bake for 12 to 18 minutes or until an inserted toothpick comes out clean.

5. Once mostly cooled, glaze with powdered sugar mixed with milk and a slice of fresh lemon if desired.
Serves: 12
Prep time: 15 minutes
Ready in: 18 minutes

03/05/2016

IRISH SODA BREAD
IrishSodaBread

1/4 cup granulated sugar
4 cups all-purpose flour
4 packets Stevia In The Raw®
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups raisins
1 tablespoon caraway seeds
2 eggs, lightly beaten
1 1/2 cups lowfat buttermilk
1 1/4 cups reduced fat sour cream
3 tablespoons cold unsalted butter, cut into cubes

Directions
Preheat oven to 350°F. Spray 9 inch round baking or cake pan with non-stick cooking spray.
In large mixing bowl, combine sugar, flour (except 1 tablespoon), Stevia In The Raw®, baking powder, baking soda, salt, raisins and caraway seeds. Set aside.
In small bowl, blend eggs, buttermilk and sour cream. Stir liquid mixture into flour mixture until flour is moistened. Toss in cold butter cubes and blend into flour mixture. Knead dough in bowl about 10-12 strokes. Dough will be sticky.
Place dough in prepared pan and pat down. Cut a criss cross 3/4 inch deep slit in top of the bread. Dust top with reserved tablespoon of flour.
Bake at 350°F for about 50 minutes or until toothpick comes out clean when inserted into dough. Remove from oven; let bread cool in pan on a rack. When cool, turn out bread onto rack. Serve warm.
Makes 18 servings.

Nutritional Contents
270 calories, 7g fat, 6g protein, 47g carbohydrate, 2g dietary fiber, 270mg sodium, 40mg cholesterol.

03/05/2016

HARVEST ZUCCHINI BREAD
harvestzucchinibread

1 cup all purpose flour
1 cup whole wheat flour
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon salt
2 eggs
2 teaspoons vanilla extract
1/3 cup nonfat buttermilk
1/3 cup vegetable oil
1/2 cup Stevia In The Raw® Cup for Cup
1/2 cup Sugar In The Raw®
3 cups (About 1 pound) unpeeled shredded zucchini
1 (8 ounce) can crushed pineapple in its own juice
1/2 cup coarsely chopped pistachio or other nuts

Directions
Preheat oven to 350ºF. Spray 2 (8 x 4 inch) loaf pans set aside.

In medium bowl combine the first six ingredients. Set aside.

In large bowl beat eggs. Add vanilla, buttermilk and vegetable oil and blend. Add Stevia In The Raw® and Sugar In The Raw®. Blend well. Add grated zucchini and dry ingredients. Mix well. Stir in pineapple and nuts and mix until blended.

Pour batter evenly into both loaf pans. Set in oven on middle rack and bake at 350ºF for about 50 minutes or until toothpick comes out clean when inserted. Remove from oven and cool in pans for about 25 minutes or until cool. Remove from pan and continue to cool on a rack before slicing to serve.

Makes 2 loaves (16 half-inch servings per loaf).

Nutritional Contents
80 calories, 2g protein, 11g carbohydrates, 1g fiber, 4g fat, 15mg cholesterol, 160mg sodium

03/05/2016

PEANUT BUTTER COOKIES
peanutbuttercookies

GET RAW Peanut Butter Cookies

1/2 cup whole wheat flour
1/3 cup all-purpose flour
1/2 teaspoon double acting baking powder
3/4 teaspoon baking soda
1/8 teaspoon kosher salt
1/2 cup unsalted butter, softened
1/2 cup all-natural creamy or chunky peanut butter
1/3 cup Stevia In The Raw® Cup for Cup
1/2 cup Sugar In The Raw®
1 egg, beaten
1/2 teaspoon pure vanilla extract

Directions
Preheat oven to 350°F. Combine whole wheat flour, all-purpose flour, baking powder, baking soda and kosher salt in small bowl and set aside. In large mixing bowl, beat together butter and peanut butter using electric mixer until smooth. Beat Stevia In The Raw® and Sugar In The Raw® into the mixture until blended. Add egg and vanilla and blend. Beat flour mixture just until blended. Chill dough for 1-2 hours. Shape dough into 1-inch balls, two inches apart on ungreased cookie sheet. Flatten each cookie pressing crisscross pattern with a fork. Bake 10-12 minutes or until lightly golden. Remove from oven and cool on a wire rack. Store in a tightly covered container. Makes 3 dozen cookies. Nutritional Contents 70 calories, 1g protein, 6g carbohydrates, 0g fiber, 4.5g fat, 15mg cholesterol, 55mg sodium

03/05/2016

CHOCOLATE CHIP BROWNIES
ChocolateChipBrownies

1/4 cup unsalted butter, melted
1/3 cup unsweetened cocoa powder
2 eggs
1/3 cup Stevia In The Raw® Cup for Cup
1/3 cup Sugar In The Raw®
1/2 cup whole wheat flour
1/2 cup all purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup vegetable oil
1/4 cup buttermilk
1 teaspoon vanilla extract
1/4 cup semi sweet chocolate mini chips

Directions
Preheat oven to 350ºF. Prepare 8-inch square baking pan with non-stick spray. Set aside.

Combine melted butter and cocoa powder. Set aside to cool.

In large bowl beat eggs until frothy. Add Stevia In The Raw® and Sugar In The Raw®. Combine flours, baking powder and salt – add to egg mixture and stir. Add in cocoa mixture, vegetable oil, buttermilk and vanilla. Stir until blended. Stir in mini chips.

Pour batter into baking pan and bake at 350ºF about 20 minutes or until toothpick comes out clean. Remove from oven and cool on rack. Cut into 16 squares and serve.
Makes 16 servings.

Nutritional Contents
130 calories, 2g protein, 13g carbohydrates, 1g fiber, 8g fat, 35mg cholesterol, 60mg sodium

03/05/2016

BERRY SWIRL CHEESECAKE
CRUST
1 cup graham cracker crumbs
1/4 teaspoon ground cinnamon
1 Tablespoon Stevia In The Raw® Cup for Cup, zero calorie granulated sweetener
2 Tablespoons unsalted butter (or soy margarine), melted
CHEESECAKE FILLING
1 envelope unflavored gelatin
1/2 cup heavy whipping cream
1 (16 ounce) package silken soft tofu, well drained
1 cup partially skimmed milk ricotta cheese
1/2 cup fat-free half and half
1/2 cup plus 1 tablespoon Stevia In The Raw® Cup for Cup, zero calorie granulated sweetener, divided
1 teaspoon vanilla extract
4 large strawberries

Directions
CRUST
Preheat oven to 350° F.

Spray 9″ spring form pan with non-stick cooking spray. Place 9″ cardboard cake liner in bottom of pan and cover with parchment paper.

In small bowl combine ingredients; blend well.
Turn mixture into spring form pan and using the back of fingers, press crumb mixture firmly together to form crust.

Bake at 350° F for 10 minutes. Remove and set aside to cool.

CHEESECAKE FILLING
Heat whipping cream to boiling. Remove from heat and stir in gelatin powder. Let stand about 5 minutes or until gelatin is dissolved.

In large bowl, using electric mixer or a food processor, blend tofu until smooth. Add ricotta cheese, fat-free half and half, gelatin mixture, 1/2 cup of Stevia In The Raw® and vanilla. Blend well.

Pour mixture into cooled graham cracker crust. Set aside.

Using blender or food processor, blend 4 strawberries until liquefied. Strain the strawberry liquid and stir in remaining 1 tablespoon of Stevia In The Raw®.

Slowly add strawberry coulis to top of cheesecake mixture and with the tip of a knife or toothpick carefully swirl coulis into cheesecake. Chill 2-3 hours or until set.Makes 12 servings.

Nutritional Contents
140 calories, 6g protein, 9g carbohydrates, 0g fiber, 9g fat, 25mg cholesterol, 90mg sodium

03/05/2016

AWESOME PUMPKIN PIE
PumpkinPie

2/3 cup Stevia In The Raw® Cup For Cup
¼ cup Sugar In The Raw®
½ teaspoon salt
1 ½ teaspoons ground cinnamon
¾ teaspoon ground ginger
¼ teaspoon ground cloves
2 large eggs
1 teaspoon pure vanilla extract
1 (15 ounce) can pumpkin
1 teaspoon cornstarch
1 (12 fluid ounce) can low-fat 2% evaporated milk
1 unbaked 9-inch frozen prepared deep-dish pie shell
Directions
Preheat oven to 425° F.

In small bowl mix Stevia In The Raw® Cup For Cup, Sugar In The Raw®, salt, cinnamon, ginger and cloves.

In large bowl, beat eggs, add vanilla and stir in stevia spice mixture.

In small bowl dissolve cornstarch in 2-3 tablespoons of evaporated milk. Blend in pumpkin mixture and stir in remaining evaporated milk. Blend well. Pour into frozen deep-dish piecrust. Set on cookie sheet and bake at 425° F for 15 minutes.

Reduce oven to 350° F and bake another 45-50 minutes or until filling is set. Remove from oven and cool on rack for 2 hours. Garnish with light whipped cream before serving.Makes 8 servings. Serve immediately or refrigerate up to 2-3 days.

Nutritional Contents
200 calories, 8g fat, 6g protein, 28g carbohydrate, 3g dietary fiber, 310mg sodium, 60mg cholesterol.

Note: You can make the pie batter ahead and freeze it up to one month. Defrost in refrigerator. Pour into pie shell and bake on cookie sheet.

03/05/2016

What is Stevia?

Stevia is a green, leafy plant that is native to South America.

It has been used for medicinal purposes for many centuries. The plant has also been bred for its strong, sweet flavor and used as a sweetener.

However, the refined stevia sweeteners used today often don’t resemble the whole stevia plant at all.

You can buy whole or crushed stevia leaves, but most often you are getting an extract (either liquid or powder), or a refined version of the plant’s isolated sweet compounds.

The two major sweet compounds that are isolated from the leaves are called Stevioside and Rebaudioside A. These two compounds are hundreds of times sweeter than sugar.

Here is an important point… most of the studies use stevioside, the isolated sweet compound. It would be hard to reach pharmacologically active doses of stevioside just by using stevia as a sweetener. It is only about 10% stevioside, by weight.

People often confuse stevia with another sweetener called Truvia, but they are not the same. Truvia is a blend of compounds, one of which is extracted from stevia leaves.

03/05/2016

How to Use it

Different Forms of Stevia

Stevia can be used in many ways.

You can add it to your smoothie, yogurt, tea, coffee and other beverages. It is also a good sugar substitute for baking.

Since you can buy it in liquid and powder form, it’s more convenient to use the liquid form for beverages and the powder for baking.

When it comes to baking with stevia, many people mix it with erythritol, another natural low-calorie sweetener that is much bulkier.

When using it in recipes, keep in mind that it is incredibly potent.

1 teaspoon of stevia extract can have a similar sweetening power as a whole cup of sugar, but this can vary between brands.

03/05/2016

Stevia May Lower Blood Sugar Levels and Help Fight Diabetes

Stevia Leaves

Type II diabetes is currently one of the biggest health problems in the world.

It is characterized by elevated blood sugar in the context of insulin resistance or an inability to produce insulin.

Stevia has been studied in diabetic patients with impressive results.

In one of the studies, type 2 diabetic patients took either 1 gram of stevioside with a meal, or 1 gram of maize starch.

The group taking stevioside had a reduction in blood sugar by about 18% (6).

Another study compared sucrose (regular sugar), aspartame and stevia. It found that stevia lowered both blood sugar and insulin levels after a meal, compared to the other two sweeteners (7).

Other studies in animals and test tubes have shown that stevioside may increase production of insulin, as well as make the cells more sensitive to its effects (8, 9).

Insulin is the hormone that drives blood sugar into cells, so this appears to be the mechanism behind the blood sugar lowering effects.

03/05/2016

Health benefits of stevia
Stevia herb parts are very low in calories. Parts by parts, its dry leaves possess roughly 40 times more sweetness than sugar. This sweetness quality in stevia is due to several glycoside compounds including stevioside, steviolbioside, rebaudiosides A-E, and dulcoside.

Stevioside is a non-carbohydrate glycoside compound. Hence, it lacks the properties that sucrose and other carbohydrates possess. Stevia extracts, like rebaudioside-A, are found to be 300 times sweeter than sugar. Besides, being a near-zero calorie food ingredient, stevia extracts have several unique properties such as long shelf life, high temperature tolerance, non-fermentative.

Furtehr, stevia plant has many sterols and antioxidant compounds like triterpenes, flavonoids, and tannins. Some of flavonoid polyphenolic anti-oxidant phyto-chemicals present in stevia are kaempferol, quercetin, chlorogenic acid, caffeic acid, isoquercitrin, isosteviol…etc. Studies found that kaempferol can reduce risk of pancreatic cancer by 23% (American journal of epidemiology) [1].

Chlorgenic acid reduces enzymatic conversion of glycogen to glucose in addition to decreasing absorption of glucose in the gut. Thus, it helps reduce blood sugar levels. Lab studies also confirm a reduction in blood glucose levels and an increase in the liver concentrations of glucose-6-phosphate, and of glycogen.

Certain glycosides in stevia extract have been found to dilate blood vessels, increase sodium excretion, and urine output. In effect, stevia, at slightly higher doses than as sweetener, can help lower blood pressure.

Being a non-carbohydrate sweetener, stevia would not favor the growth of Streptococcus mutans bacteria in the mouth which is attributed to be a causative agent of dental caries and tooth cavities. On the other hand, certain compounds in stevia rather found to inhibit caries causing bacteria in the mouth.

In addition, being a herb, stevia contain many vitals minerals, vitamins that are selectively absent in the artificial sweeteners.

Tommi's Natural products

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