February 21, 2005

Soup makes generous use of that miraculous no-carbohydrate, no-calorie, yet filling ingredient: Water. This makes soup a valuable ally in the effort to control one’s weight.

It’s really easy to make a pot of soup. Yet many people think of soup only as something that comes from a can. This is a shame for two reasons – homemade soup is vastly better than canned, and you can control what goes in it – and that includes the quality and quantity of carbs. Many canned soups are heavy on the rice, noodles, or potatoes, while others are thickened with cornstarch (some even have corn syrup).

Here are some tips for making your own:

Soups call for broth (packaged bouillon cubes or granules will not do). Many have more additives than they do chicken or beef. Kitchen Basics, Health Valley and Pacific Foods are good brands of broth. You can find all of these at you local grocery store. Health food stores are also a good source of broth with no empty calories. But, making broth is a piece of cake. Simply bring 2 quarts of water to a boil, add a teaspoon of salt, add any kind of bones you would like, let simmer for a few hours and you will have broth. If you remember to add a tablespoon or two of vinegar to the simmering soup bones, and you’ll get calcium-rich stock.

Food for thought:
Two parts beef broth with one part tomato juice, heated, makes a nice easy soup base or snack with only 5 grams of usable carb and 53 calories.

Puree 2 ripe avocados and simmer with 1 quart of hot chicken broth for 6 servings of California Soup – just 2 grams of usable carb per serving. A little curry powder is nice in this, too.

Simmer your favorite low-carb vegetable plus a little chopped onion in chicken broth until tender. Then puree in the blender along with some cream or cream cheese for an easy cream soup.

Cauliflower substitutes well in creamy potato soup recipes, while turnips are a great stand-in for potatoes in vegetable-beef soup, Manhattan clam chowder, and similar preparations. Because 1 cup of diced potato has 11.5 grams of usable carb, while 1 cup of cauliflower has 2.8 grams of usable carb, and 1 cup diced turnip has 6.1 grams of usable carb, the carbohydrate savings can be substantial.

Drinking copious amounts of water flushes fats out of you system as well as increasing you metabolism. What I suggest is adding the juice of half a lemon to 32 ounces of water with a sprinkle of Steviva Brand Stevia Powder. Aside from being less than 2 carbs, you will get the health benefits that the stevia provides along with the vitamin C and electrolytes that lemon have. You can substitute limes for lemons if you get bored. Click here to order stevia powder.

If any of you have a web site that you would like to promote Steviva Brand products on, we have a great affiliate program that will pay you a 15% commission on every sale. Please sign up here. We have affiliates making thousands per month. Why not join?

If you have questions about our products we highly recommend going to our Frequently Asked Questions pages or searching our resource center. Our resource center contains hundreds of links to a variety of sites that contain information regarding stevia, low carb, health and more. Check it out!

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Thank all of you for your patronage. Have an excellent day.


Thom King
President
thom.king@steviva.com
Steviva Brands, Inc.


Sugar Free Low Carb Delicious Sour Cream Coffee Cake
Serves: 10
Carbs Per Serving: 3.8 g
Prep Time:<30 minutes

Skill Level: Medium

Ingredients:
1 cup Steviva Brand Stevia Blend
2 teaspoons cinnamon Steviva Brand Stevia Blend
2 teaspoons cinnamon
1 cup sour cream
1 teaspoon baking soda
1 1/2 cups low carb bake mix or flour of your choice
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup oil
2 eggs
2 teaspoons vanilla extract
1/2 cup pecans, chopped

Optional Glaze:
Blend 2/3 cup Steviva Brand Stevia Blend and 2 tablespoons half and half

Instructions:
Place a rack in the center of the oven and heat the oven to 350 degrees. Grease an 8-inch square cake pan and set aside.

Combine 1/3 cup of Steviva Brand Stevia Blend with the cinnamon in a small bowl and set aside. Stir together the sour cream and soda in a small bowl and set aside. Sift together flour/bake mix, baking powder and salt and set aside.

Use a mixer to beat the Steviva Brand Stevia Blend, oil, eggs and vanilla on medium speed until smooth, 2 minutes. Scrape down the sides of the bowl. On low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients. Mix until smooth.

Pour enough batter into the pan to half-fill it. Sprinkle over 2/3 of the cinnamon mixed with Steviva Brand Stevia Blend, then 2/3 of the nuts. Add the remaining batter and smooth the top. Sprinkle with the remaining cinnamon Blend mix and nuts; press them into the batter.

If using a glass cake pan, place it on a baking sheet. Bake the cake until it's browned and a toothpick inserted in the middle comes out clean, 35 to 40 minutes. Check at 25 minutes. If using a glass cake pan, you might want to remove the baking sheet and move the cake to the top shelf of the oven. Cool the cake in the pan on a rack for 20 to 30 minutes, then invert it onto a plate, sugared-side up. Cool the cake to room temperature. I place plastic wrap on a plate and turn the cake out on it. Then I place the serving plate on top, flip over and remove plastic wrap.

For an Optional Glaze: Combine Steviva Brand Stevia Blend and half and half, stir until smooth. Pour the glaze over the cake and let it set. (The cake can be kept at room temperature up to three days, covered. Frozen, wrapped airtight, up to a month. Bring to room temperature before serving.)

Try All Natural Steviva Brand Stevia Blend and Steviva Brand Stevia Powder!

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These plans will ALLOW you to eat almost everything you enjoy and will re-introduce you to foods you used to think were not allowed.

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For More Low Carb and Sugar Free Recipes Go To Steviva Recipes!


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