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 !
Chocolate Chip Cookies
!
!YIELD: About 4 dozen!!
!
• 2 cups all-purpose flour
• 3/4 teaspoon sea salt
• 3/4 teaspoon baking powder
• 1 egg
• 1/2 teaspoon white stevia powder
• 1 teaspoon vanilla flavoring
• 1 cup salted butter, softened
• 1 1/4 cups chocolate chips
1. Preheat the oven to 350 F. Lightly grease a cookie sheet and set aside.*!
2. In a medium mixing bowl, sift together the flour, salt, and baking powder, and set aside. !
3. Place the egg, stevia, and vanilla in a large mixing bowl, and beat well with a wooden spoon or an electric
hand-held mixer. Slowly add the butter, continuing to beat until the mixture is smooth and creamy.
4. Add the flour mixture to the butter mixture, 1/2 cup at a time, stirring well with a wooden spoon after each
addition. Fold in the chocolate chips.
5. Drop heaping teaspoons of batter on the cookie sheet, about 2 inches apart. Bake for 20 to 25 minutes,
or until the cookies are golden brown.
* Instead of greasing a cookie sheet, you can cover it with parchment paper, which makes for quick and easy
cleanup.

!
Homemade Ginger Ale!
!
!YIELD: 8-OUNCE SERVING!!
3 ounces ginger syrup (see below)!
5 ounces sparkling mineral water!
ice cubes!

1. Pour the syrup into a 10-ounce glass and add the ice cubes.!

2. Slowly add the sparkling water. Stir and serve.!

!

Making Homemade Ginger Syrup

With minimum effort, you can make this flavorful stevia-sweetened syrup to have on hand whenever you're in
the mood for a refreshing glass of sparkling ginger ale.!

GINGER SYRUP!!

YIELD: APPROXIMATELY 4 CUPS!!

4 cups water!
4-or 5-inch piece fresh ginger!
1/2 teaspoon white stevia powder!
2 tablespoons vanilla flavoring!
1 tablespoon lemon extract!

1. Peel and finely chop the ginger!

2. Bring the water to a boil in a small saucepan. Add the ginger and stevia, reduce the heat to low, and
simmer gently for 8 to 10 minutes.!

3. Strain the liquid into a heatproof container, and stir in the vanilla and lemon!

4. Covered and refrigerated, this syrup will keep for several days.!

Pina Colada Smoothie

!
!YIELD: TWO 8-OUNCE SERVINGS!!
!
• 1 1/2 cups fresh pineapple juice
• 1/3 cup plain yogurt, or kefir
• 1/2 cup pineapple chunks
• 1 teaspoon coconut flavoring
• 1/8 teaspoon white stevia powder, or to taste
1. Place all of the ingredients in a blender and whip on high speed for 30 seconds.!
2. Serve immediately.!

Whatever the weather is where you live, we know you'll enjoy this delicious hot breakfast porridge. The stevia and
vanilla flavoring make it taste more like a dessert, but it's a very healthful way to start your day (especially if you add
the flax seed oil).!

NOTE: these recipes call for the white stevia powder or the liquid concentrate made from that powder.!
Hot Breakfast Porridge!
Makes 2 large bowls or 4 smaller servings!

Ingredients:!!
2 cups water!
1 cup quinoa flakes!
1/4 tsp. sea salt!
1 tsp. cinnamon!
12 drops stevia liquid concentrate!
1 Tbs. butter or coconut oil!
2 tsp. vanilla flavoring!
1 tsp. flax seed oil (optional but very healthy)!

1. Bring water to boil in a 1-quart saucepan over medium-high heat.!

2. Add next five ingredients. Cover and reduce heat to very low. Simmer for 10 minutes.!
3. Remove from heat and allow to cool slightly before adding vanilla flavoring and flax seed oil.!

LEMONADE
Yield: 10 8-ounce servings
• 2 cups fresh squeezed lemon juice
• 8 cups water
• 2 teaspoons stevia liquid concentrate
• ice cubes
• lemon for garnish
1. Combine all of the ingredients in a pitcher and stir until well blended
2. Pour into ice-filled 10-ounce glasses, garnish with lemon slices, and serve.
Stevia to Sugar Ratio!
SweetLeaf Water

Jazz up the taste of water without adding any calories or carbs!

Ingredients
- Water
- Your Choice of Liquid Stevia Flavors (apricot, chocolate raspberry, lemon
drop, toffee, vanilla creme, and Valencia orange)

Add a few drops to taste of your choice of Liquid Stevia Flavor. Stir. Enjoy.

Variation: Use ice cube trays to freeze the flavored water. Voila ... flavored ice
cubes!
Strawberry-Yogurt Liquado
2 servings

A liquado is a cold, blended fruit drink served on the streets of Mexico. Make
this thick, refreshing, bright pink version any time of year. The secret is frozen
strawberries that have not been defrosted. They make it extra creamy and
luxurious.

Ingredients
- 10 frozen strawberries
- 1 cup unsweetened yogurt
- 1/2 cup orange juice
- 1 packet SweetLeaf SteviaPlus (or to taste)

Combine all ingredients in a blender and whip until smooth. Taste to correct
sweetening - you might wish to add an additional packet of SteviaPlus. Serve
immediately.
Hot Cocoa
4 - 5 servings

Rich and chocolaty - like Mom used to make.

Ingredients
- 3 tbsp cocoa
- 1/2 tsp powdered Stevia extract
- 4 to 5 cups of soymilk or milk
- 2 tbsp honey or maple syrup
- 1 tsp vanilla extract

Mix the cocoa and Stevia extract together in a medium-sized saucepan. Add
about 1/2 cup of the soymilk or milk to the dry ingredients to make a paste.
Gradually thin the paste with about 1/2 cup of the milk. Add the honey or
maple syrup while bringing to a low boil. Boil for 2 to 3 minutes. Add the rest
of the milk to the desired richness. Add the vanilla and return to burner until
heated through. Note: Be careful not to scorch the cocoa. Use a pan with a
heavy bottom and watch closely. Variation: You may add a teaspoon of
cinnamon and a pinch of nutmeg.
Mango Papaya Smoothie
4 servings

This creamy treat is called Mango Lassi in India.

Ingredients
- 1 quart Mango or papaya juice or a blend
- 1 cup plain nonfat yogurt
- 1/3 to 1/2 Tsp SweetLeaf Stevia Extract Powder (to taste)

Mix the ingredients together in a blender until smooth

Morning Smoothie

Ingredients
- 4 oz. Silken Tofu
- 8 oz. Juice or juice blend of your choice (a favorite is a coconut milk,
pineapple juice blend)
- 2 scoops of whey protein powder
- 2 packets of Fiber Wisdom
- 2 packets of Joint Wisdom
- 2 packets of Osteo Wisdom
- SteviaClear Liquid Stevia Extract to taste
- 1 cup water or Ice

Blend until smooth.

SweetLeaf Caramel Apple Crunch Martini

A sweeter version of the Apple Martini

Ingredients
- 1 1/2 oz vodka
- 3 oz apple juice
- 10 drops Liquid Stevia English Toffee
- graham cracker crumbs, for martini rim
- green apple slice, for garnish

Wet rim of martini glass with apple juice. Dip into graham cracker crumbs (on
a plate) several times to ensure coverage. Set rimmed martini glass aside.
Next, combine the vodka, apple juice and Liquid Stevia English Toffee in a
cocktail shaker with ice. Shake vigorously and strain into rimmed martini
glass. Garnish with green apple slice.
Fuzzy SweetLeaf

A variation of the SweetLeaf Dreamsicle, this is a "fuzzy navel" like cocktail.

Ingredients
- 1 1/2 oz vodka
- 3 oz fresh squeezed orange juice
- 10 drops Liquid Stevia Apricot Nectar
- orange half wheel, for garnish

Combine the vodka, orange juice and Liquid Stevia in a cocktail shaker filled
with ice. Shake vigorously and strain into over ice or into a chilled martini
glass. Garnish with orange slice and vanilla bean, if desired.
SweetLeaf Cosmic-Politan

A variation of the White Cosmopolitan. Clear, elegant, and loaded with flavor.

Ingredients
- 1 1/2 oz vodka
- 1 oz orange curacao
- 10 drops Liquid Stevia Valencia Orange
- 3 oz white cranberry juice
- splash of lemon juice (1/2 oz)
- thinly sliced orange wheel, for garnish

Combine the vodka, orange curacao, white cranberry juice, lemon juice and
Liquid Stevia Valencia Orange in a cocktail shaker filled with ice. Shake
vigorously and strain into chilled martini glass. Garnish with floating orange
wheel.
SweetLeaf Raspberry Soy Latte

A refreshing coffee beverage

Ingredients
- 4 oz plain soy milk
- 1 shot of espresso (about 1 oz)
- 1 1/2 oz Tuaca (spiced brandy)
- 12-14 drops Liquid Stevia Chocolate Raspberry
- 3 raspberries, for garnish

In a cocktail shaker with ice, combine the soy milk, espresso, Tuaca and Liquid
Stevia. Shake moderately and pour contents into glass. Garnish with 3
raspberries. Serve with straw.
SweetLeaf Dreamsicle Martini

Ingredients
- 1 1/2 oz vodka
- 3 oz fresh squeezed orange juice
- 10 drops Liquid Stevia Vanilla Creme
- orange half wheel, for garnish

Combine the vodka, orange juice and Liquid Stevia in a cocktail shaker filled
with ice. Shake vigorously and strain into chilled martini glass. Garnish with
orange slice and vanilla bean, if desired.
SweetLeaf Margarita

Ingredients
- 1 1/2 oz tequila
- 1 oz orange curacao
- 10 drops Liquid Stevia Valencia Orange
- 2 oz freshly squeezed orange juice
- 1/2 oz lime juice

Combine the tequila, orange curacao, Liquid Stevia Valencia Orange, orange
juice and lime juice in a cocktail shaker filled with ice. Shake vigorously. Pour
contents, including ice, into margarita or highball glass. Garnish with orange
wheels. Serve with straw.
Original French Silk Pie
8 servings

This pie is just incredible! I once served it to dinner guests, and after their
first bite and all the ensuing "ooos and aaaahs," I informed them that it was
sugar free. Their mouths gaped open and their eyes bugged out! They said,
"Well, don’t tell the kids, they will never know the difference!" The husband
still talks about how wonderful this dessert is.

Ingredients
- 3 ounces (squares) unsweetened baking chocolate
- 3/4 cup butter, room temperature
- 1 teaspoon SteviaPlus
- 8 packets Sweet & Slender
- 1 1/2 teaspoons vanilla
- 3 eggs

Break chocolate and place in a small saucepan over lowest possible heat.
Stirring constantly, warm chocolate until almost completely melted. Remove
from heat and continue to stir until thoroughly melted. Cool chocolate. Since
the eggs won't be cooked, coddle eggs: Fill a small sauce pan about half-full.
Bring water to boiling, then place eggs in boiling water for 20 seconds.
Remove eggs from water and immerse in cold water to stop them from
continuing to cook. Set aside. In a large mixing bowl with an electric mixer
cream butter, SteviaPlus and Sweet & Slender on medium speed about 1
minute. Add chocolate and vanilla, mixing until combined. Continue mixing
and beat in eggs one at a time for 5 minutes each. Total mixing time for egg
mixture will be 15 minutes. Pour into pie crust (recipe below). Chill at least 4
hours to set.

Crust

Ingredients
- 1 cup ground almonds
- 1/2 cup soy protein (NOT soy flour!)
- 1 teaspoon SteviaPlus
- 4 packets Sweet & Slender
- 1/2 teaspoon cinnamon
- 6 tablespoons butter, room temperature

Combine well with a pastry blender or food processor and press into pie pan.
Bake 5 minutes at 450 F. Cool completely before adding filling.

Topping
Ingredients
- 1 cup whipping cream
- 1/8 teaspoon SteviaPlus

Whip cream in a small mixing bowl with an electric mixer until peaks form.
Add SteviaPlus and whip till combined. Spread on chilled pie. Sliver chocolate
with a vegetable peeler. Garnish pie with chocolate curls. Enjoy!

Variation: French Silk Cups: Omit the crust and do the filling as instructed.
Place finished filling into muffin tins and chill in the refrigerator as directed.
Either top with the whipped cream topping as directed or serve plain.
Pumpkin Pie

Ingredients
- 10 to 12 ounces soft or silken tofu
- 1/3 cup oil
- 2 cups fresh cooked pumpkin (packed) OR 1 15-ounce can of plain pumpkin
- 2 Tbsp maple syrup
- 1 Tbsp Fruitsource or date sugar
- 1/2 tsp maple flavoring
- 1/2 tsp SweetLeaf Stevia Extract
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg

Preheat oven to 350 degrees. Blend all the ingredients for the filling until
smooth and creamy in a blender or food processor. If using a blender, start
with some of the tofu and oil. Gradually add the rest of the ingredients. Use
the pulse button; stiring in between pulses. Pour into an unbaked pie shell.
Bake for 1 hour. Chill and serve.

Crust

Ingredients
- 1/4 tsp. salt
- 1 cup whole wheat pastry flour
- 2 Tbsp soy flour
- 4 Tbsp soft soy or canola margarine
- 3 Tbsp cold water

Mix the salt into the flour. Cut the margarine into the flour with a pastry
blender or fork until well distributed and looks like a coarse meal. Sprinkle the
water in gradually while mixing the flour. Form into a ball and roll out between
two pieces of wax paper. Remove top sheet of paper and flip crust over into a
pie pan. Remove the other paper. Trim and flute edges.
Banana Custard Pie
6 servings

The custard for this pie cooks on the stovetop and needs no further baking.
You have your choice of crusts: a regular pie crust, pre-baked, or a graham
cracker crust. Either kind will go beautifully with the banana-custard filling.

The custard calls for three large egg yolks, beaten. Separate the eggs ahead of
time, placing the yolks in a small bowl covered tightly with plastic wrap, and
let the yolks come to room temperature. Beat the yolks with a fork shortly
before using. You can use the egg whites for some other purpose.

Ingredients
- 1 prepared (baked) 9-inch pie crust or graham cracker crust
- 3 medium-sized ripe bananas
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 cups milk
- 50 drops SweetLeaf SteviaClear
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- 1/8 teaspoon dried lemon peel
- 3 large egg yolks, beaten
- Whipped cream or whipped topping

Slice the bananas, and distribute the slices in the baked/prepared pie crust.
Set aside Place the cornstarch and salt in a medium-sized saucepan, and add a
little of the milk, whisking until the cornstarch is completely dissolved. Pour in
the remaining milk, and place the saucepan over medium heat. Heat, whisking
frequently, until the mixture becomes visibly hot. Add SteviaClear, extracts,
and lemon peel, then drizzle in the beaten egg yolks, still whisking. Cook over
medium heat until thick - about 5 to 8 minutes longer. Pour the hot custard
over the banana slices in the crust, and let cool to room temperature. Let it sit
for at least 2 hours. The custard will thicken further as it cools. Top with a
generous amount of whipped cream or whipped topping just before serving.
Berry Berry Couscous Cake
Serves 6 to 8

This cake is so easy to make and can be adapted to any fruit of the season.

Ingredients
- 2 1/2 cups water
- 1 cup couscous
- juice of 1/2 lemon
- 3 to 6 drops of SteviaClear or a dusting of Stevia Extract Powder
- pinch of sea salt

Bring water to a boil in a saucepan. Stir in couscous, lemon, and SteviaClear or

Stevia Extract Powder. Turn heat to low and simmer for about 5 minutes.
Rinse a 9" springform pan or shallow non-alluminum baking dish and spread
the couscous firmly into it. All to set about 1 hour. Top with Berry topping
(below).
Carrot Cake
10 Servings

Ingredients
- 1/2 cup unsweetened coconut
- 6 ounces crushed pineapple with juice (one 8-ounce can)
- 1/2 cup butter
- 1 tsp SweetLeaf Stevia Extract Powder
- 3 tbsp date sugar
- 2 eggs, warmed to room temperature and beaten
- 1/3 cup plain nonfat yogurt
- 1/4 cup soymilk or milk
- 1 tsp vanilla extract
- 1/2 tsp maple flavoring
- 1/2 cup chopped walnuts
- 2 cups grated carrots
- 1 cup whole wheat pastry flour
- 1 cup unbleached white flour
- 2 tbsp soy flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/4 tsp salt

Preheat the oven to 350 degrees F. Oil an 8 to 9-inch springform pan or a 6 x

10-inch cake pan. Soak the coconut in the pineapple and juice. Use all the
juice from an 8-ounce can of pineapple but only 6 ounces of the pineapple. Set
aside. Soften and cream the butter in a large mixing bowl. Cream in the stevia
extract and the date sugar. Gradually cream in the beaten eggs. Don't worry if
the butter separates. Thin the yogurt with the soymilk or milk and add to the
butter mixture. Mix in the vanilla and maple flavoring. Stir in the walnuts, the
coconut-pineapple mixture and the carrots. Sift the flours, leavenings,
cinnamon, and salt together twice in a separate blow. Fold the dry ingredients
into the wet ingredients, stirring just until blended. The batter will be stiff.
Spoon the batter into the cake pan, and bake for 1 hour. Cool in the pan.
Release the pan and top with Cream Cheese Frosting (below).
Apple Crisp
8 servings

Ingredients
- 7 to 8 cups chopped apples (peeling is optional)
- 3 tbsp lemon juice
- 1 tsp vanilla
- 1/2 tsp SweetLeaf Stevia Extract Powder
- 2 tbsp whole wheat flour
- 3 tbsp natural peanut butter (optional)
- 1 tsp cinnamon
- 1/4 tsp salt
- 2/3 cup apple juice or blend

Preheat the oven to 350 degrees F. Butter a 9 x 13" baking dish. Place the
apples in a large mixing bowl. Stir in the lemon juice. Mix the vanilla, Stevia
extract, flour, peanut butter (if using), cinnamon, and salt into the apples.
Pour the fruit juice into the bottom of the dish. Spoon in the apple mixture.
Spread the topping (recipe below) over the apples so it is evenly distributed.
Bake for 50 minutes to 1 hour. If the topping gets done before the apples,
cover pan with foil the last 15 minutes of baking.

Topping

Ingredients
- 1 cup rolled oats
- 2/3 cup chopped nuts and seeds
- 1/4 tsp SweetLeaf Stevia Extract Powder
- 3/4 tsp SweetLeaf Stevia Concentrate
- 2 tablespoons oil

Mix the oats, chopped nuts and seeds, Stevia extract, and Stevia concentrate
together in a bowl. Sprinkle and stir in the oil.
Oatmeal Apple Muffins

Ingredients
- 1 Cup Whole Wheat Flour
- 1 Cup Rolled Oats
- 1/2 tsp. Salt
- 3 tsp. Baking Powder
- 1/2 tsp. Nutmeg
- 2 tsp. Cinnamon
- 1 1/2 tsp. Stevia
- 1 Egg
- 3/4 Cup Milk
- 1/4 Cup Oil (or 1/4 Cup Applesauce)
- 1 Medium Apple Cored and Course Chopped
- 3/4 Cup Raisins

Preheat oven 400 degrees. Mix first seven ingredients

thoroughly. In separate bowl mix remaining ingredients.
Gradually mix dry ingredients into moist ingredients. Spoon
into greased muffin tins. Bake 15 to 20 minutes.
Blueberry Muffins
12 muffins

Ingredients
- 6 oz. pineapple juice
- 1/4 cup oil
- 1 egg
- 1 1/2 tablespoons SteviaPlus
- 1 teaspoon vanilla extract
- 1/2 cup plain yogurt
- 2 oz. milk
- 1 cup blueberries (fresh or frozen)
- 1/2 cup rolled oats
- 1 3/4 cup whole-wheat pastry flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt

Pre heat the oven to 375 F. Oil muffin pans. Soak the oats in the pineapple
juice for 10-15 minutes in a small bowl. Beat together the oil, egg, and vanilla
in a mixing bowl. Thin the yogurt with the milk and add to the other liquid
ingredients. Beat. Mix in the soaked oats. Sift together the flour, baking soda,
and salt. Fold the dry ingredients into the wet, stirring as little as possible.
Fold in the blueberries just before the flour is completely blended. Spoon the
batter into the muffin pans and bake for 25-30 minutes.
Cream Cheese Frosting
1 cup

Ingredients
- 8 ounces soft cream cheese
- 2 tbsp soymilk or milk
- 1 1/2 tbsp lemon juice
- Finely grated rind of 1/2 lemon
- 1/3 cup to 1/2 tsp SweetLeaf Stevia Extract Powder(to taste)
- 1 tbsp honey

Soften the cream cheese with the milk in a bowl. Beat in the lemon juice,
lemon rind, stevia extract, and honey. Whip until thoroughly blended and
creamy.
Berry Kanten Topping

Ingredients
- 1 1/2 cups blueberries, fresh or frozen
- 1 cup water
- 4 to 5 tsp. agar agar flakes (kanten)
- 3 to 6 drops SteviaClear or dusting of Stevia Extract Powder
- pinch of sea salt
- 2 to 3 tbsp. maple syrup or 4 to 8 drops SteviaClear

Bring all ingredients except maple syrup to a boil. Lower heat and simmer for
8-10 minutes. Stir in the maple syrup. Set aside at room temperature until
the kanten sauce begins to set, about 20 minutes. Spread over cake.
Refrigerate until set, about 1 hour.

Cooking tips: Instead of water, you can cook the couscous with coconut milk or
vanilla soy or rice milk.
Banana Bread

Ingredients
- 2 very ripe, medium to large bananas
- 1/4 tsp powdered Stevia extract
- 1/2 tsp Stevia concentrate
- 1 tbsp lemon juice
- 2 cups whole wheat pastry flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/3 cup oil
- 1 large egg
- 1/2 cup plain nonfat yogurt or buttermilk
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts (optional)

Preheat the over to 350 degrees F. Oil a medium-sized loaf pan (7 1/2" x 3
1/2" x 2 1/2"). Mash the bananas in a small bowl. Mix the Stevia extract,
Stevia concentrate, and lemon juice into the mashed bananas. Set aside. Sift
the flour, leavenings, and salt together in a bowl. Beat the oil and egg
together in a mixing bowl until creamy. Beat in the yogurt or buttermilk and
the vanilla. Stir the mashed bananas into the liquid mixture. Fold the dry
ingredients into the wet ingredients, stirring as little as possible. Mix in the
walnuts just before the flour is completely blended. Place into the loaf pan.
Bake for 50 minutes to 1 hour until a toothpick or fork stuck in the middle
comes out clean. Turn out the loaf and cool on a rack.

Note: For maximum flavor, use very ripe bananas (brown spotted).
Berry Jam

Ingredients
- 1 1/2 quarts fresh berries
- 1 cup unsweetened fruit juice concentrate
- 2 tsp. pectin powder
- 3/4 tsp. Stevia Extract Powder

Wash, rinse, and sterilize jars. Clean berries, remove hulls, and mash. One and
one half quarts of fresh berries will be 3 cups mashed. Place in a sauce pan.
Add 4 tsp calcium water to the berries and stir well. In another small sauce
pan bring the juice concentrate to a boil. Place in a blender. Add 2 tsp of
pectin powder and blend 1 - 2 minutes until powder is dissolved. Bring fruit to
a boil. Add the dissolved pectin. Stir vigorously 1 minute. Stir in the Stevia
extract. Bring back to a boil and remove from heat. Fill jars to 1/2 inch from
the top. Screw on 2 piece lids. Boil 5 minutes. Remove from water and let jars
cool. Lids should pop to be sealed.
Coconut Fig Chews

Ingredients
- 1/2 cup chopped figs
- 1/2 cup unsweetened fruit juice or water
- 1 cup unsweetened coconut
- 1/2 cup ground sesame seeds
- 1/8 teaspoon salt
- 1/2 teaspoon powdered Stevia extract
- 2 tablespoons cashew butter
- 1/3 cup whole wheat pastry flour

Preheat the oven to 350 F. Oil a cookie sheet. Stew the chopped figs in the
fruit juice or water for 8 to 10 minutes. Add the coconut to the pan, mix and
set aside. Grind the sesame seeds in a blender. In the mixing bowl, place the
stewed figs and coconut, ground sesame seeds, salt, Stevia extract, cashew
butter and flour. Mix well. Shape the cookies with your hands. Place on the
cookie sheet and flatten slightly. Bake for 12-14 minutes.

Note: You may add up to an additional 1 teaspoon of powdered Stevia to taste.

Monster Cookie Balls

Ingredients
- 2 Cups Rolled Oats
- 1 Large Apple, Finely-Diced
- 3/4 Cup of Raisins or Currants
- 1 Cup of Nut Butter (Your Choice)
- 1/4-1/2 Lb. Whole Pecans
- 1/2 Stick of Butter or Non-Hydrogenated Margarine
- 1/2 Cup Carob Chips (Optional)
- 2 Whole Eggs
- 1 Cup of Spring or Filtered Water
- l/2 tsp Stevia Powdered Extract

Combine rolled oats, eggs, water and butter in a mixing bowl. Stir in nut
butter and remaining ingredients (except the pecans). Form into balls and
place onto an oiled cookie sheet. Place a whole pecan on top of each ball. Bake
at 350 degrees for 10-12 minutes.
Oatmeal Raisin Cookies
About 18 3" cookies

Ingredients
- 1/2 cup raisins (packed)
- 5 ounces apple juice
- 1/3 cup raw cashews or walnuts (coarsly ground)
- 1/4 cup soy flour
- 1/2 cup butter or margarine (softened)
- 3/4 tsp. Stevia extract
- 1/2 tsp. maple flavoring
- 1 tsp. vanilla extract
- 1 large egg
- 1/4 cup milk
- 1 1/2 cups rolled oats
- 1 cup whole wheat pastry flour
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/4 tsp. salt

Preheat oven to 375 degrees. Oil a cookie sheet. Place the raisins and apple
juice in a small pan and simmer over low heat for 15 minutes. Coarsely grind
cashews or walnuts in a blender. In a mixing bowl, cream the cashew or walnut
meal and soy flour into the softened butter (or margarine). Stir in the Stevia,
maple flavoring, vanilla, and slightly beaten egg. Cream 1/3 of the stewed
raisins and all of the juice in a blender. Set the rest of the raisins aside. Stir
the creamed raisins into the butter mixture. Add the milk and oats. Sift
together the wheat flour, baking soda, cinnamon and salt. Stir the flour into
the other ingredients. Add the rest of the raisins. Don't over-mix. Drop onto
oiled cookie sheet and flatten with the palm of the hand. Bake 13-15 minutes.

NOTE: Soft margarine may also be used. For reduced-fat cookies: substitute
the 1/2 cup of butter in the recipe for 1/3 cup butter and 1/4 cup apple
butter. If you don't want to add the nuts increase the flour by 1/4 cup.
Yummy Cole Slaw
Serves 6, with enough dressing leftover for one more salad.

Ingredients
- 1/2 head small cabbage
- Optional additions to salad:
- 1 1/2 teaspoons each snipped fresh garden herbs like lemon
thyme, parsley, chives
- 1/8 teaspoon dried dill weed
- 3 ounces cooked salad shrimp

In food processor with slicing blade, or by hand, shred

cabbage. Place in large bowl, adding any of the optional
ingredients. Set aside.

Dressing

Ingredients
- 1/2 cup mayonnaise
- 1/4 cup Almond Milk or cream
- 2 tablespoons lemon juice
- 2 packets Sweet & Slender
- 1/16 teaspoon SteviaPlus
- 1/4 teaspoon celery seed
- 1/2 teaspoon seasoning salt
- 1/8 teaspoon lemon pepper

In a separate container, combine all ingredients for dressing.

Add half of the dressing to the salad fixings, stir well.

Store excess dressing in a covered container in the refrigerator

up to two weeks.
Gazpacho Soup
Serves 4

This is a refreshing and simple soup to prepare. To spice it up,

add a dash of cayenne pepper.

Ingredients
- 6 medium tomatoes, chopped
- 2 to 3 small cucumbers, chopped - dice some and save for
garnish
- 1 medium sweet onion, diced - save some for garnish
- lemon or lime juice to taste
- parsley or cilantro, chopped - save some for garnish
- 2 to 3 cloves chopped garlic
- sea salt to taste
- dusting of Stevia Extract or 3 drops Stevia Clear

Blend all ingredients in a blender and adjust to taste. Serve in

a bowl with garnish ingredients.
Stevia to Sugar Ratio!