So you want a natural no-calorie sweetener, eh?

The very first time I ever came across stevia was while wandering the supplements aisles of Whole Foods and saw packets of Sweetleaf. I wrote it off immediately until revisiting the subject years later in a college sustainable agriculture course. Two representatives came in to present on their new natural no-calorie sweetener, Truvia, which consists of xylitol and a compound found within stevia that doesn't leave a bitter aftertaste. While I was very skeptical of the overall sustainability of growing immense quantities of the plant in order to produce tiny amounts of product, it did make me question the health for consumers (if not the efficiency in production) of no-calorie sweeteners concocted in a lab.

Then, my host on the farm in Italia pointed out to me that she grew stevia! Granted, the leaves really do have a slightly bitter flavor, but they were fun to munch or add a few to my tea. I was sold. It was easy to grow, not concocted exclusively in a lab from chemical components, and could be used to sweeten my favorite foods. I have dabbled a bit, and like Sun Crystals (if you can still consume raw sugar) and NuNaturals liquid, but can't really afford it and have opted for a greatly inferior Whole Foods brand. Trader Joe's powdered stevia concentrate is also rather pleasant, but still has a slight aftertaste.

Stevia rebaudiana, the sweet species with origins in the South America, can be found in semi-arid habitats of tropical and semi-tropical zones. While traditionally used for medicinal purposes or steeped as a sweet tea, we have now proceeded to extract the sweet bits out of the leaves to use, helping to avoid the distinct bitter aftertaste. The SOS Kitchen Challenge for February is to use stevia, I definitely have embraced this one wholeheartedly. Visit the webpage for more info on health benefits and types of stevia products.

In a burst of creativity, I bring you...