Wholesome Sweeteners

When I am working with clients I always caution them about the dangers of sugar to the system. According to Catherine Guthrie from Experience Life, sugar can contribute to cellular inflammation which compromises cell function and contributes to disease.  In a 2010 study published in the Journal of the American Medical Association, individuals who ate 25% of their daily calories from added sugars were 3.1 times more likely to have low levels of HDL (good) cholesterol than people who ate less than 5% of calories from sweets.  Catherine Guthrie states, “cancer cells love glucose”.  Type 2 diabetes is probably most directly associated with too much sugar intake and it is estimated in 40 years 1 out of 3 people will have this serious disease.

So what is a girl to do who enjoys baking and has a serious sweet tooth?  This is where Wholesome Sweeteners come into play.  Wholesome Sweeteners is actually a company that brings to market organic natural, unrefined sweeteners.    Their products include Organic Coconut Palm Sugar, Organic Stevia, Agave in a variety of flavors including cinnamon, maple, and vanilla, Honey, and Sucanat.  In addition to these healthy choices, if I don’t have a natural sugar product around the house I often use applesauce to create that sweet taste in recipes.

Check out this quick recipe for Sunshine Smoothie (from wholesome sweeteners website)

  • 1 medium orange
  • 1 large apple
  • 2 small bananas
  • 1 C water
  • 1 T Honey or Agave nectar

Put the ingredients in a vitamix or blender and enjoy!

Raw Cacao Truffles (from wholesome sweeteners website)

  • 1/4 C raw cacao nibs
  • 1/2 C raw organic almonds
  • pinch sea salt
  • 1/3 C coconut oil
  • 6 T Agave nectar
  • 1/2 t vanilla
  • 1 C ground organic coconut, for rolling truffles

Grind the cacao nibs, sliced almonds and salt in a food processor till powdery.  Remove and reserve 2 T of the mixture.  Add the coconut oil to the ground mixture and continue to mix, slowly pouring the agave and vanilla, mix together into a ball.  Roll into truffles.  Toss the reserved cacao and almonds with the cup of coconut and place in a small bowl.  Scoop ad roll truffles into the bowl and make sure they are evenly coated.  Place the finished truffles on a platter or sheet pan and allow to sit for a few minutes.  Store at room temperature for several days or freeze for longer periods of time.  Makes 36 truffles.

I know one thing sugar is NOT and that is a Super Food so please use any sugar, even if it’s a natural sugar as listed in this blog, sparingly.

If you want to know what IS a Super Food, sign up for Lisa’s Lentils Free Superfoods Teleclass that will be held in July!  You will find out about top powerhouse foods filled with nutrients and beneficial for your body.  Sign up on line here or just e-mail me at lisa@lisaslentils.com for details.

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