Posts Tagged ‘NuNaturals NuStevia’

It’s been done before.

Just not by me.

While your typical treat is unarguably tasty, more often than not, the “bad” usually outweighs the pleasure. A lack of quality ingredients, generally a concoction of processed flours, refined sugars and artificial additives, leaves you satisfied only for the moment it tantalizes your tastebuds. You will need more to continue on that temporary high.

This is because Supermarket Fantasy Foods offer no real nutrients. They add no value, but rather temporarily feed the body’s desire for glucose, fill the stomach, slow digestion, and fuel the overgrowth of toxic bacteria. So while you may feel like you’ve eaten a lot (or maybe that you “can’t get enough”), the ending result is usually none to pleasant. Which is not so satisfying.

I call these “treats” –TRICKS.

NOT treats.

(Read more here about Emotional Eating, and how I decipher treats from tricks).

These raw brownie truffles, on the other hand, are composed of blended whole raw foods and are a far cry from Supermarket fluff (poison)

Naturally rich and creamy (without the cholesterol, milk, butter, or excess sugar), these truffles are a wonderful source of magnesium– an essential beautifying mineral found in nuts and many veggies.  Sweetened with medjool dates, and a bit of Vanilla, these truffles are both decadent, and satisfyingly delicious.

While I cannot guarantee you will only want to eat one of these little delights, contrary to their “processed boxed fantasy” counterparts, these desserts are quite nutrient dense (especially in comparison), and filling.

Raw Chocolate Cashew Truffles

  • 1 cup raw hazelnuts
  • ½ cup raw cashews
  • 1 ½ cup medjool dates, pitted
  • ½ cup raw cashew butter (or almond butter)
  • 4 tbsp raw cacao, or unsweetened cocoa powder
  • ½ teaspoon vanilla extract (or ¼ tsp Vanilla Stevia, Not HSH)
  • 3 tbsp unsweetened, shredded coconut

Place hazelnuts and cashews into food processor and process until finely ground. Add dates, raw cashew butter and cacao powder and process until completely mixed. Add more or less cacao depending on how rich you would like the truffle. Scoop tablespoon portions onto a tray, and then use hands to roll into a ball shape. Sprinkle organic dried coconut shreds onto a separate plate and then roll the truffles in the coconut until delicately covered.

Not bad for my first go.

I’ll try to get more creative next time around…

What are your favorite raw treats?

Read Full Post »

Why hello, and Happy Friday to all. 

Today “TGIF” hardly has it’s “Oh-My-Gosh, it’s the weekend” feel, but I will be happy to at least set my alarm to a time after 5:00 am… or is that wishful thinking? I think it may be.

Despite this weekend’s whirlwind of activities and work schedules, the summer heat of Texas is upon us, and when it gets hot, I think: Frozen Dessert! More specifically, I think: Ice Cream!

Back in the day, I was quite a “low-calorie”, frozen yogurt fanatic. That stuff was like my drug, transmitting little delightful signals of bliss from tongue to brain, igniting my pleasure centers, and then… alas… the buzz would be gone, and the low would set in. Bummer.

Those days are over, however- thanks to a wonderful thing that occurs when a ripened frozen banana meets a high speed blender.

Sure, we all know about frozen banana smoothies, but how about one reminiscent of a ginger snap cookie,  and easier and healthier to make than a fresh batch of cookies to boot!

Ginger Snap Frozen Yogurt 

  • 2-3 (pre-peeled) frozen ripe bananas
  • 1 piece of peeled fresh ginger, about 1 tsp
  • 6 drops of Vanilla NuStevia*
  • Generous sprinkling of organic ground cinnamon
  • a pinch of nutmeg, optional
  • 1/2-1 cup cool water (amount will vary depending on your blender’s capabilities).

Blend it up and serve. Yields 2-3 cups of frozen deliciousness.

Even better, this is a fantastic dessert idea for kids, and is not acid-forming, or difficult to digest like those frozen yogurts, and ice creams.

And while your enjoying that icy cool treat, check out this article for a chance to win *NuNatural’s new lemon and orange liquid stevia flavors. It’s so easy to win this giveaway. Just comment here, on the NuNatural’s Facebook page, and my GLOW page, if you would be so kind.

Happy Friday. Winners announced on Monday.

Read Full Post »

This past weekend my husband and I were thoughtfully invited to an annual crawfish gathering in the neighborhood.

I opted out of anything crustacean related, and instead brought along a fresh green salad, with a summer edge and hearty twist.

I wanted something light, but also something satiating enough to stand “alone”.

To create a backyard, barbecue feel, I used juicy portabello mushrooms for meatiness, if you will, and freshly “roasted” red peppers. These are my “go-to” dense salad “dressers.”


To get started, preheat your oven to 350 degrees. On a cooking pan, place 2 large portabello mushrooms, (caps only), and 1-2 red peppers, deseeded and cut into halves. Let bake in the oven until mushroom is juicy (about 10 minutes), and the red pepper’s skin is wrinkling (12-15 minutes). Remove and towel dry the mushroom. Allow to cool. Remove the red peppers, allowing time to cool, and then carefully peel off it’s wrinkly skin. Towel dry. Set aside.


  • 8 ounces of organic arugula
  • 8 ounces of organic fresh spinach leaves
  • 1/8 cup thinly sliced red onion
  • 1 cup golden cherry tomatoes, halved
  • 2 garlic choves, chopped (optional)
  • Fresh basil and parsley optional, know your audience on this one… I opted out. 


  • 1/4 cup fresh squeezed lemon juice
  • 1/4 cup olive oil, plus 2 tbsp
  • 1 tsp fresh minced garlic
  • 3 tbsp fresh parsley leaves and stems, roughly chopped
  • 3 tbsp fresh basil leaves, roughly chopped
  • 6 drops Orange NuNaturals NuStevia
  • Blend in high speed blender (like Magic Bullet) until smooth

Realign, and Combine

  • Toss the Base with the Dressing
  • Thinly slice and then halve the mushrooms and red peppers
  • Add on the weight
  • Sprinkle on a quality sea salt, like a sweet Pink Himalayan

Give it a final toss, and then go.

The salad will wilt significantly with the weight of the dressing and toppings. I love this because it gives the salad a massaged and denser feel.

The Result.

The mushroom and peppers are mild in flavor but “heavy”, and completely balance out the spicier arugula, creamy spinach, and fresh tasting herb dressing that is also surprisingly and just perfectly sweet! 

Had their been more grilled veggies, I would have been adding this to the salad also.

Those that tried it, loved it! And I am sure the crustaceans would have preferred it also. 

Want to make this salad? The orange NuStevia I added to the dressing was what really gave this dressing a unique gourmet and summer flavor. (And it was oh-so-simple).


I have a little Giveaway to announce. NuNaturals is generously awarding (4) Four readers the opportunity to win their new Orange and Lemon flavors! The orange is what I tried out for this salad. I can’t say that these new flavors will replace my attachment to the Vanilla and Original Alcohol-Free NuStevia’s I use regularly, but I invite you to give it a try!

Giveaway Rules? 

Pretty simple:

  1. “Like” the NuNaturals Facebook page,
  2. “Like” my Facebook GLOW page,
  3. Then let me know you did so by commenting below with what you want to make with your goodies (it could be as simple as adding it to your tea).

*NuNaturals asks that you are in the U.S. and have an address that they can ship to (that is not a P.O. Box).

Contest Starts Today, and I’ll announce the 4 winners a week from now.

Read Full Post »

A fast food junkie for over 17 years, I have always adored condiments and creamy dressings.  Even after becoming more nutritionally aware, I still do.  While I still have a childlike reaction to the occasional taste of ketchup (there is not a whole lot I consume on a regular basis that requires ketchup, or I am sure I would eat it more– even though I have 100% flavored up a “bland” salad with it before) I absolutely love, love, anything that reminds me of my “old-time” favorites:  Ketchup.  Mayo. Creamy Marinara…

This creamy sun-dried tomato mayo is a wonderful additional to any of your favorite dishes, and a fabulously healthy replacement for traditional mayos, dressings, and marinades.

Healthy Sun-Dried Tomato Mayo uses:

  • Use instead of mayonnaise on your favorite sandwich
  • Sweeten with a touch of agave, and use instead of ketchup, or BBQ sauce
  • Marinate raw veggies, cooked veggies, or even poultry, and white fish dishes
  • Use instead of hummus or guacamole, or even add to hummus and guacamole for a fun and untraditional twist
  • Use as a dip for your favorite crackers, and chips
  • Use as a creamy dressing, or add water, (or a touch of olive oil) for a thinner, and more consistent dressing
  • Spread over toasted sprouted grain breads for a delicious Italian tasting treat
  • Double up the recipe for an amazingly “raw” marinara sauce, perfect for raw pastas, or cooked pasta dishes

Ready for it!?

Raw Sun-Dried Tomato Mayo

this picture is obviously not beautiful, but seriously… when was the last time you saw a photograph of condiments hanging in someone’s house?

In your high speed blender combine:

  • 1/4 cup fresh basil
  • 16 sun dried tomatoes (soaked for 10-15 minutes in warm water)
  • 2 tbsp garlic infused olive oil
  • 11 tbsp warm water
  • 1 pinch cayenne spice
  • I also threw in 2 pinches fresh whole gourmet peppercorns

Blend until it is creamy… and enjoy!


How did you like this recipe?  How did you modify it?  How did you use it??





Back to my love for ketchup, I have been asked, many a time, “Why is ketchup unhealthy?”  Without jumping into a lengthy diatribe, it is safe to say that ketchup is more, or less, a beautiful concoction of tomatoes, vinegar, and SUGAR.  Lots and lots of sugar.  I try to avoid sugar for many reasons, but I am not afraid to admit that I like my life sweet. That being said.. aside from my usage of raw honey, and agave, I am loyal to NuNatural NuStevia (recipes), because honestly it is the best tasting Stevia I have ever tried!  I am particulrly fond of their Vanilla NuStevia, but I used to be infamous for carrying around a handful of NuStevia packets in my purse– hey! You never know when you will want to sweeten up something, and you won’t see me reaching for Splenda! 

So… Thanks to my generous friend Ron at NuNaturals, and to welcome me to my new home in Dallas… we’ve got two exciting offers (and one is a contest, and I love contests!)

1.  15% to all of my readers that enter in the code BLG930 when they place an order (any amount) at NuNaturals.com.  I highly suggest you try their Vanilla NuStevia… life changing…  Even cooler… Free Shipping on orders of $35 and more.  I can honestly tell you that this will be money well spent.  Calorie free, and versatile, I have made some of the most amazing recipes with their Vanilla NuStevia!  And if you want to make your own ketchup, try the above recipe sweetened with their Stevia.  Sugar-free!  Delicious!  Great for anyone trying to ween themselves off sugar, and other artificial sweeteners.


2.  NuNaturals will send four (4) of my readers (U.S. Only):

 one (1) box of our NuNaturals White Stevia Powder, 50 ct. packets, PLUS one (1) bottle of our Vanilla Stevia Liquid, 2 oz.

Starting today… I will be looking for 4 of my readers that comment below with some cool ideas of what they would make with their prize of NuStevia.  It doesn’t have to be crazy creative, but I would love to see some refreshing ideas!  What are you dying to make?  It can be raw!  Vegan!  (Non-Vegan), Cooked, Vegetarian, Dessert!  Breakfast, Dinner!  Whatever!!!… Comment below with your recipe, and then retweet this!  Spread the word!  The 4 readers that retweet, and send me over a mouthwatering recipe, will win their own NuStevia (and I had some pretty cool recipes last time, so I am pretty excited about this WELCOME TO DALLAS contest!)

Additionally, these “(4) four contest winner’s recipes will be submitted to NuNaturals, WITH THE ENTRANT’S PERMISSION, for consideration to be added to the NuNaturals ALL-STAR RECIPE COLLECTION that we offer all of our customers around the world. This is a proud collection of recipes supplied to us by Award Winning Chefs, Authors, and Professional Nutritionists in the world of Food & Health.”  It is a pretty hefty collection of fun recipes using Stevia!

Contest starts NOW, and ends on Tuesday Aug 17th at Midnight!  Winners to be announced on Wednesday, the following day!

Read Full Post »

Raw, Vegan, Asian Inspired Noodles (Serves 2)

Looking for something different, yet familiar, at the same time?

You know what I mean…

Asian food with a twist…

Try this healthy Asian inspired noodle recipe.  It is light, but the freshly minced garlic and toasted sesame oil, warm the body, while the ginger refreshes the palate, and eases digestion.


2 large zucchini peeled with a Julienne (serrated) peeler (essentially a carrot peeler with teeth)

*Optional: Toss zucchini in 1 tsp sesame oil per zucchini


1/4 cup rainbow carrots, roughly chopped

1/2 cup peeled zucchini, chopped

1 tsp fresh garlic clove

1/8 fresh peeled ginger

1/4 tsp organic soy sauce

2 tsp toasted sesame oil

1/2 tsp scallions

1-2 drops Liquid NuStevia

Entertaining a crowd?

What about the guests…?

Impress them with familiar flavors, and wow them with your out-the-box creativity…


Start with a chopped romaine salad, sliced cucumbers and a fresh ginger dressing of choice (or miso soup)

Follow by…

Asian Inspired Noodles, as shown above (toss “noodles” in 1 tsp of sesame oil per zucchini, and sprinkle with salt, to taste prior to scooping on your topping)

Vegan Entree

Saute your favorite vegetables in organic soy sauce and pure maple syrup

Fish Entree

Drizzle Soy Sauce, and Maple syrup over x amount of salmon fillets.

Bake salmon fillets in oven at 350 degrees for 15, or so minutes.

Fillets are finished when salmon is opaque


What do you think!?

Read Full Post »

Older Posts »


Get every new post delivered to your Inbox.

Join 1,061 other followers