Body Ecology’s Holiday Recipes with No-Calorie Lakanto Monkfruit Sweetener
Looking for a way to enjoy your holiday meal without the added sugar? Our affinity for this versatile natural sweetener, Lakanto, has no bounds!
Lakanto Golden’s mouthwatering aroma and delicious flavor tastes like brown sugar. While Lakanto Classic’s clean and crisp sweetness tastes like plain white sugar. Learn More and Try Lakanto!
Body Ecology Lakanto All-Natural Sweetener is one of the healthiest, safest, most delicious and versatile sugar substitutes available because it has:
Zero glycemic index
All natural ingredients
No influence on your blood sugar and insulin release
A one-to-one ratio with sugar — so it’s easy to measure and use
Made from a proprietary blend of the sweet extract of the Chinese luo han guo fruit and erythritol (a non digestable sugar alcohol made by fermenting the sugar in non-genetically modified corn), there’s no need to worry feeding candida either.
Lakanto is actually time-tested and extensively proven in Japan (and at one time, this was new to the U.S. through Body Ecology’s exclusive arrangement). IN FACT, the Japanese Ministry of Health doesn’t just approve Lakanto for use in Japan, they actually recommend it for weight loss, obesity and blood sugar problems like diabetes. Even more, over 9,000 hospitals in Japan serve Lakanto to their patients. And yes, Lakanto does have GRAS status here in the US!
So enjoy yourself this season by trying some variations on the classics with these delicious recipes! And please note: as much as we believe in our principles, we also believe that you’re going to want to splurge! With that said, these recipes are not necessarily good for daily living for those on Stage 1 (or even Stage 2) of the Body Ecology Diet.
Red Wine Sauce
For Roasted Chicken/Turkey/Game Hen
- 4 shallots, minced
- Extra virgin olive oil (EVOO)
- 32 oz. chicken stock
- 2 cups red wine
- 1 tablespoon Body Ecology Lakanto Natural Sweetener
- Handful of fresh cranberries
- 2 TBS unsalted butter
- Saute shallots with the EVOO.
- In a separate saucepan, reduce chicken stock to yield one cup.
- Add reduced stock, red wine and Lakanto to the shallots. Simmer for 20 minutes.
- Strain sauce through a colander and return to saucepan. Add cranberries. When the cranberries burst the sauce is complete. Just before serving, add unsalted butter to enhance the flavor of the sauce, if desired.
- 64 ounces organic chicken stock
- turkey giblets (except the liver)
- 2 chopped carrots
- 4 chopped shallots
- 5 chopped celery stalks
- 1 TBS Body Ecology Lakanto Natural Sweetener
- 2 cups Madeira wine
- In a saucepan add the chicken stock, turkey giblets (except the liver), carrots, shallots, celery stalks, Lakanto and Madeira wine.
- Cook over medium heat for one hour.
- Once the sauce is cooled, puree and refrigerate until needed. The sauce will thicken from the cooked veggies.
Whipped Sweet Potatoes
- 3-4 medium sweet potatoes, peeled and cut into chunks
- 1/2 stick butter
- 1/2 Body Ecology Lakanto Natural Sweetener
- ½ cup Rice Milk
- 1/2 teaspoon grated nutmeg
- Salt and pepper
- Boil potatoes until tender, drain.
- In bowl add potatoes, butter, Lakanto, rice milk and nutmeg. Using hand mixer blend until smooth adding more rice milk for desired consistency.
Holiday “EggNog” Kefir Shake
This creamy shake tastes a lot like eggnog and is sugar free and jam-packed full of probiotics…now that’s something to celebrate.
- 1 cup whole cow’s milk kefir (for non-dairy substitute, try your favorite nut milk)
- 1 serving non-denatured whey protein powder (for non-dairy substitute, try a scoop of the Probiotic Protein Shake powder)
- 2 heaping TBS Body Ecology Lakanto Natural Sweetener
- 1 TBS cinnamon
- 1 TSP non-GMO soy lecithin
- ¼ tsp butterscotch alcohol free flavoring
- a pinch each of nutmeg, clove, allspice & salt
- ½ cup ice
- Stevia (to taste)
- Once the milk kefir is made (or you use your non-dairy substitute), blend everything except the stevia (adding it to taste after), and enjoy!
To make cow’s milk kefir:
- Place a quart of (ideally raw and whole) cow’s milk into a clean glass sealable jar and allow it to reach room temperature, or slightly warmer.
- You can use a saucepan (watched carefully!) with hot water, a dehydrator, or heating pad to warm the milk – just check it regularly to ensure it doesn’t get above 90 – 92 degrees F.
- Add one packet of Kefir Starter to the milk – mix and seal the jar.
- Keep it at room temperature (72 – 75 degrees F) and out of sunlight until is is fermented (usually in 18 – 24 hours). You’ll know it’s done when it tastes tangy and not sweet at all.
Pumpkin Pie Custard Pudding
- 1 cup cooked pumpkin
- 1/4 cup whole millet grains (rinsed and strained)
- 1 cup filtered water (to cook the millet in)
- 1/2 cup coconut yogurt
- 1/4 cup Body Ecology Lakanto Natural Sweetener
- 2 TBS non-GMO soy lecithin OR chia seeds (ground in a coffee grinder if you don’t have a powerful blender)
- 1 TSP lemon juice
- 1 TSP cinnamon
- 1 TSP lemon juice
- ¼ TSP freshly grated ginger
- 1/8 TSP salt
- a pinch each of clove, allspice, cardamom & nutmeg
- Stevia (to taste)
- Rinse and cook millet and water in a small saucepan by bringing to a boil then simmering for about 30 minutes, or until there is no excess water and the millet looks light and fluffy.
- Remove cooked millet from saucepan and set aside in a dish to cool for at least a half hour, though you can also make it a day or two ahead.
- In a food processor or a VitaMix (using the plunger attachment), mix cooled millet with all other ingredients, except the Stevia and yogurt.
- Blend until mixture is smooth and then gently mix in the coconut yogurt.
- Taste the mixture, slowly, adding Stevia until you reach the desired sweetness. Pour into bowls, custard dishes or glass Tupperware, allow to cool, then chill in fridge until ready to serve. It’s delicious topped with pomegranate seeds or homemade sugar-free cranberry sauce.
To make coconut yogurt:
- To make coconut yogurt, or cultured coconut meat, carefully scoop out the meat of 2 – 4 young thai coconuts, avoiding any sharp and hard pieces.
- Place the meat into a food processor or blender with enough coconut water or clean drinking water to create the consistency you desire.
- Transfer the mixture to a clean and sealable glass container and add either one Kefir Starter packet or a quarter cup of coconut water kefir you have already made.
- Place in a comfortably warm and dark place for about 8 hours, or until it’s slightly thickened and no longer tastes sweet at all. If you see little air bubbles on the side, it has gone too far.
Pau D’arco Holiday “Cider”
With all the sweetness and familiar warming spices associated with holiday cider, you would never know you were enjoying this amazing anti-fungal Amazonian herb and not sugary pressed apples… and no, your guests will never guess either!
- 2 quarts water
- 2 TBS loose pau d’arco tea
- ¼ c Body Ecology Lakanto Natural Sweetener
- 1-2 pieces of fresh ginger, chopped
- ¼ TSP allspice
- ¼ TSP nutmeg
- 2 whole cloves
- 1 cinnamon stick
- Stevia (to taste)
- Place everything except the Stevia into a pot and bring to a boil.
- Then turn down and simmer for about 5 – 10 minutes.
- Taste and add Stevia as desired – pour through a strainer and serve.