Earth Day is a holiday that demonstrates support for environmental protection on the anniversary of the birth of the modern environmental movement in 1970. With spring greens in full swing, now is the time to spruce up your diet in favor of the environment and healthy eating. In the spirit of showing love for Mother Nature, here are a few of our favorite SweetLeaf® green recipes.

Orange Peel Chicken

Recipe and photo courtesy of Chef Amanda Prewitt of TrueFit Foods.

Served with stir-fried vegetables and steamed rice, this Asian classic has less fat, sugars, and cholesterol than its restaurant counterpart.



Stir Fried Vegetables
1 Tbsp olive oil
1 medium yellow onion, diced
1 green bell pepper, cut into strips
1 orange bell pepper, cut into strips
1/2 cup plain yogurt, 2%

Optional Stir Fried Vegetables
Broccoli, carrots, or snap peas can be substituted for bell peppers

2 Tbsp olive oil
1/4 cup cornstarch
2 lbs. chicken breast, diced

Orange Peel Sauce
1/2 tsp. SweetLeaf® Liquid Stevia Valencia Orange Sweet Drops®
1 cup chicken broth
2 Tbsp. rice vinegar
1 Tbsp. Bragg’s Liquid Aminos (soy sauce substitute)
1/2 tsp. sesame oil
1/2 tsp. ground ginger
1/4 tsp. salt
1/4 tsp. crushed red pepper flakes
2 cloves of garlic, pressed or minced
3 Tbsp. orange zest, separated
2 Tbsp. cornstarch
1/4 cup water
1/4 cup green onions, chopped, for garnish
4 cups cooked white rice


Stir-Fried Vegetables
Heat the olive oil in a wok or large skillet over medium heat. Add in the onion and bell peppers and stir to evenly coat with oil. Cook on medium-high heat 5-7 minutes until vegetables are tender, stirring often.

Remove from the heat and set aside.

Using the same wok or pan in which you cooked the vegetables, heat the olive oil on medium heat.

Combine the cornstarch and diced chicken breast in a bowl and mix to evenly coat the chicken.

Cook the chicken in the wok until evenly browned on each side and cooked thoroughly.

Remove from the heat and set aside to make the sauce

Orange Peel Sauce
Combine chicken broth, rice vinegar, Bragg’s Liquid Aminos, SweetLeaf® Liquid Stevia Valencia Orange Sweet Drops®, sesame oil, ginger, salt, pepper flakes, garlic, and two tablespoons of the orange zest in a pot and bring to a simmer for 5 minutes to allow the flavors to strengthen and combine.

Stir together the cornstarch and water to create a slurry (semi liquid mixture) and then add it to the sauce and mix quickly to combine.

Let the sauce cook briefly to thicken and then remove it from the heat. Add the cooked chicken and toss to coat evenly.

Serve chicken on top of cooked white rice and stir-fried vegetables, then top the dish with the remaining orange zest and chopped green onion to garnish.


Grapefruit Vinaigrette

Recipe and photo courtesy of Chef Amanda Prewitt of TrueFit Foods.

This zesty and refreshing dressing is bursting with flavor.




6 drops SweetLeaf® 50ml Liquid Stevia Coconut Sweet Drops®
1/2 cup grapefruit juice
3 Tbsp. extra virgin olive oil
2 Tbsp. apple cider vinegar
1 Tbsp. Greek yogurt
1 Tbsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. black pepper, ground
1/4 tsp. grapefruit zest


Combine ingredients in a blender or food processor and process until a smooth emulsion is created. Add to a bed of greens for a refreshing spring meal!


Ginger Vinaigrette Dressing

Recipe courtesy of The Rice Bowl

This Asian-inspired, savory dressing makes for a quick and easy salad topper or flavorful marinade for fish or fowl.



1 packet SweetLeaf® Organic Stevia Sweetener
3 Tbsp. rice wine vinegar
3 Tbsp. soy sauce
1 Tbsp. ginger
1/2 tsp. garlic
2 Tbsp. sesame oil
1/2 cup peanut oil
1 Tbsp. sesame seeds, toasted
1 Tbsp. scallions, chopped


Mix rice wine vinegar, SweetLeaf® Organic Stevia Sweetener, soy sauce, ginger, and garlic with a whisk or food processor. Continue whisking and slowly drizzle in the oils to emulsify. When dressing is well combined, add sesame seeds and scallions. Refrigerate and use within seven days.


Broccoli Slaw

A popular side dish for any meal, this refreshing favorite will appear regularly at all your summertime meals.



10 drops SweetLeaf® Liquid Stevia SteviaClear® Sweet Drops®
1  12-16 oz. bag shredded broccoli slaw, or 1 large bunch broccoli
1/4 cup low-fat or nonfat plain yogurt
1/8 cup reduced-fat mayonnaise
3 Tbsp. cider vinegar
1  8 oz. can low-sodium sliced water chestnuts, rinsed and coarsely chopped
1/2 cup red onion, finely diced
Salt and pepper, to taste


If using whole broccoli, trim about 3-inches off the stems. Chop the rest into 1/4-inch pieces.

Whisk yogurt, mayonnaise, vinegar, SweetLeaf® Liquid Stevia SteviaClear® Sweet Drops®, salt and pepper in a large bowl. Add water chestnuts, onion, and broccoli; toss to coat. Chill until serving time.


Classic Cucumber Salad

This recipe is featured in our cookbook, Cooking with SweetLeaf Stevia®

Try our cucumber salad from SweetLeaf®. Using stevia reduces calories for this cucumber salad while preserving all the flavor of this traditional recipe.



1/2 cup Better Than Sugar®
2 cups rice wine vinegar, plain
1/2 tsp. salt
3 cucumbers, large, thinly sliced
1/2 red onion, large, thinly sliced
1/4 cup dill, fresh, chopped


In a large mixing bowl, combine Better Than Sugar®, vinegar, and salt. Mix until dissolved. Add cucumber, onions, and dill. Cover the bowl and refrigerate to marinate for 12 to 24 hours. Serve cold.

For all of those people looking to cook up some delicious recipes that are healthy and celebrate the fruits of Mother Nature, SweetLeaf® all-natural sweeteners can help you bring some life back to your meals with yummy sugar substitute.

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