One Good Sweetener Deserves Another

A little something sweet is critical to success. If you're running around craving sweets all the time you'll never stick with it. If you don't stick with it, you'll eat something to make you feel lousy. If you feel lousy you'll want to eat more sweets-- that's how it works. It is so worth making the effort to convert to natural low/no calorie sweeteners we are lucky to have access to these days.

 Another good sweetener is Lakanto, which is also known as Monk Fruit. It's nearly calorie free and delicious. Stevia is great for tea, kefir and other beverages and for sprinkling over berries. Monk Fruit is nice for more solid foods like butternut squash with butter.

Sometimes Lakonto is combined with a sugar alcohol called Erythritol. This is the one sugar alcohol that does not tend to set off people with IBS. I have yet to find a use for this combination. I get the sense it would be good for baking as it's quite granular and seems to take a lot of heat in order to dissolve. It's just that I no longer do any baking. If I think of something, you'll be the first to know.

When combined together Stevia and Monk fruit often make an even better sweetener. I put them together in kefir and Coconut Kefir "cheese" (a fermented food, that I use as a dessert, made with the soft meat from young coconuts), I also like those foods with cinnamon and (alcohol free) vanilla.