I quit using white sugar in 2003. Are you seeing a trend for me in 03? I found out just how bad white sugar is for you. So, in order to continue eating good food, I started using Sucanat and honey and agave nectar. Recently, Wholesome Sweeteners sent me some of their flavored agave nectars. These are so tasty! Brian and I love to sweeten tea and oatmeal with agave. These give just a hint of flavor to them. I love the vanilla, cinnamon and maple flavors. Strawberry is good too!
Cinnamon is good in coffee, hot chocolate, tea, waffles and toast.
Maple is yummy in oatmeal and on pancakes and I want to try making granola with it too.
Strawberry would be good on a dairy free cheesecake and in lemonade and salad dressing.
Vanilla in great in tea and other beverages. I would also think it would be good in banana bread.
All of the Wholesome Sweeteners Blue Agave products are organic, GMO-free, gluten free and kosher. No high fructose corn syrup either!
There has been quite a stir lately with the agave nectar. As with all products, it should be used in moderation, but I think it is a good sweetener.
Agave is 25% sweeter than sugar, so a little goes a long way. This is much healthier choice than artificial sweeteners. I will have to do a post on how Brian got aspartame poisioning. It is bad stuff, please don't use it!
Mango-Pineapple Mojito Sorbet
Ingredients:
Mango-Pineapple Sorbet
3/4 lb. fresh, or frozen mango, in bite-size chunks
11/2 cups pineapple juice
11/2 cups Wholesome Sweeteners Organic Blue Agave syrup
1/4 cup lemon juice
Mojito mix:
about 40 mint leaves
2 Tablespoons Wholesome Sweeteners Organic Blue Agave syrup
1/4 cup lime juice
1/2 cup Rum, or to taste
Directions :
Freezer Method.
Place an 8 or 9 inch square metal pan and a metal spoon in the freezer and freeze until well chilled, about 30 minutes.
Puree the mango and pineapple juice in a blender till smooth. Pour in the agave syrup and lemon juice and mix just till incorporated. Transfer to the metal pan, spread evenly and return to freezer. Leave the spoon in the pan.
Freeze until the edges of the puree are firming and icy, about one hour. Use the spoon to break up the icy areas and stir them into the center of the puree. Repeat the freezing and stirring procedure every thirty minutes until the mixture is frozen, about 2 to 2 1/2 hours.
For the mojito muddle:
Place the mint leaves , and one tablespoon each of the agave syrup and lime juice in a glass and crush or “muddle” them with the blunt end of a wooden spoon till the mint is broken up and releases its’ juices. Stir in the remaining agave syrup, lime juice and rum. Adjust to taste.
To serve , scoop the sorbet into decorative glasses, such as martini glasses and divide the mojito muddle evenly over each.
Serves about 6
Source : Mani Niall
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