Guest guest Posted December 16, 2008 Report Share Posted December 16, 2008 , " Samantha Lea " <saml wrote: > > Would you mind posting some of your recipes that use agave? > Thanks > > Sam Sam, Sorry that has taken me so long to reply. Zucchihi Bread with Agave 3 eggs, beaten 1/2 cup canola oil 1/2 cup applesauce 1 - 1 1/4 cup agave (dark if you have it) 2 cup shredded or ground zucchini 2 tsp. vanilla Mix all in a bowl. 3 cups whole wheat pastry flour 1 tsp. baking soda 1/4 tsp. baking powder 1 Tbs. cinnamon 1/2 cup chopped nuts 1/2 cup raisins or chopped dates Combine in a separate bowl. Add wet ingredients to the dry ingredients and mix well. Pour into 2 5 " X 8 " oiled loaf pans Bake at 375 degrees for 1 hour 10 minutes. You can add chopped nuts sprinkled on top of loaves just before baking. Enjoy! Deb in Idaho Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 16, 2008 Report Share Posted December 16, 2008 Nutritous Delicious Cookies 1 1/2 cup whole wheat pastry flour 1/2 tsp. salt 1/2 tsp. nutmeg 1 tsp. baking soda 1/2 tsp. cinnamon 1/4 tap. clove1/2 cup rolled oats 1 cup chopped dates or raisins 1 cup chopped walnuts 1/2 cup shredded coconut Stir together in a large bowl. 1/2 cup butter or margarine 1 cup shredded carrots or zucchini 1/2 cup agave 1 egg, beaten Mix all in a separate bowl and beat for 3 minutes. Add wet ingredients to the dry ingredients and mix just until blended. Drop by heaping spoonfuls onto a lightly oiled cookie sheet. Bake at 325 degrees for 15 minutes until cookies are golden. Again, this is easy to change. Sometimes I use dried cranberries instead of the raisins. Substitute walnuts for almonds or pecans. If you don't like coconut just leave it out. Enjoy! Deb in cold Idaho Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 17, 2008 Report Share Posted December 17, 2008 Thank you , Thank you, Thank you! Sam Nutritous Delicious Cookies 1 1/2 cup whole wheat pastry flour 1/2 tsp. salt 1/2 tsp. nutmeg 1 tsp. baking soda 1/2 tsp. cinnamon 1/4 tap. clove1/2 cup rolled oats 1 cup chopped dates or raisins 1 cup chopped walnuts 1/2 cup shredded coconut Stir together in a large bowl. 1/2 cup butter or margarine 1 cup shredded carrots or zucchini 1/2 cup agave 1 egg, beaten Mix all in a separate bowl and beat for 3 minutes. Add wet ingredients to the dry ingredients and mix just until blended. Drop by heaping spoonfuls onto a lightly oiled cookie sheet. Bake at 325 degrees for 15 minutes until cookies are golden. Again, this is easy to change. Sometimes I use dried cranberries instead of the raisins. Substitute walnuts for almonds or pecans. If you don't like coconut just leave it out. Enjoy! Deb in cold Idaho Confidentiality Notice This email message, including any and all attachments, is for the sole use of the intended recipient and may contain individually identifiable patient health information. The use and disclosure of any personal health information contained in this email by the recipient is restricted by Federal regulations governing Confidentiality and Drug Abuse Patient Records, 42 C.F.R. Part 2, and the Health Insurance Portability and Accountability Act, 45 C.F.R. Parts 160 & 164, and must be deleted appropriately when its use is no longer required. Any unauthorized review, use, disclosure or distribution of this email is prohibited and may violate Federal laws, including the Privacy Act. A general authorization for the release of medical or other information is NOT sufficient for this purpose. If you are not the intended recipient, please contact Samantha Lea or Adapt at (541) 672-2691, and destroy all copies of the original message. 17/12/2008 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 27, 2009 Report Share Posted February 27, 2009 Interesting story from RealAge.com True or False: Agave¹s the Healthiest Sweetener Out There Could it be true? Is there really an all-natural, low-calorie sweetener -- with no aftertaste -- that doesn¹t send your blood sugar into the stratosphere? Fans say agave (ah-GAH-vay) nectar fits that description. And to judge by the flood of agave-sweetened foods and drinks on supermarket shelves -- hundreds have been introduced in the last 2 years -- the new sweet stuff has a lot of believers. It¹s even showing up in cocktails at trendy bars. So, is it true? Or too good to be? T or F: Agave is super sweet. True indeed! It¹s four times sweeter than white sugar. Just 1/4 teaspoon of agave nectar/syrup approximates the sweetness of 1 teaspoon of sugar, costing you just 4 calories instead of 16. T or F: Agave is all natural. True, sort of. But ³all natural² doesn¹t mean ³not processed.² Agave comes from the desert-dwelling succulent Agave tequilana, which is also the source of tequila. However, turning the plant¹s juicy sap into a syrupy nectar you can drizzle on yogurt or stir into tea takes some doing. Some manufacturers heat the sap; others use enzymes to convert it into table-ready syrup. T or F: Agave has no flavor. True and false. It depends on whether the syrup is light or dark. The lightest types are virtually flavorless, but darker varieties have a maple- or caramel-like taste that you may take to . . . or not. T or F: Agave has a low glycemic index (GI). True. Because agave nectar is mostly fructose, it makes a pit stop for processing in the liver, which lowers its glycemic index (GI) -- a measurement of how quickly a food makes blood sugar rise. Table sugar is about half glucose, which goes straight to the bloodstream and sends blood sugar zooming in minutes. T or F: Agave is a healthy sweetener. More false than true. The major health benefit is that you may use less agave than sugar to get the same sweetness. But that¹s about where the health-buck stops. People who¹ve heard all the bad press about high-fructose corn syrup -- and avoid it like the plague -- need to realize that agave nectar is a high-fructose syrup (at least 75% fructose). Many health experts believe high-fructose foods are not good for you. ³Perhaps most worrisome is that excessive fructose may increase the risk of metabolic syndrome and diabetes,² says Richard Johnson, MD, author of The Sugar Fix: The High-Fructose Fallout That is Making You Fat and Sick (2008). It also triggers a combination of unhealthy effects that can eventually lead to a host of troubles, including heart disease and stroke, according to Johnson and others. Bottom line: If you¹ve got a serious sweet tooth, a little agave syrup now and then may help you control calories and blood sugar spikes. But that¹s as far as it goes -- and the trade-offs aren¹t great. Sorry about that. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 28, 2009 Report Share Posted February 28, 2009 Okay, I see the point you're making - sugar is not always sugar, but one needs to be careful before getting on board with a product that has all kinds of claims made on its behalf by money-mad producers Agave nectar is fine, as far as I'm concerned, as long as I treat it with the same caution as I'd treat pure maple syrup, for example. (I won't say 'honey' too because I'm adhering to a vegan diet and honey is from bees - but you get the picture.) However, the obvious cautions aside (thanks) another caution: consider your source in all things, and in the case of Real.Age remember that they are selling stuff too - including the books of their own diet docs and all kinds of products that cost, well, money. See here: http://longevity.about.com/od/longevityboosters/p/realage.htm I use agave nectar (there's a bottle of it in the fridge now) for things that would call for a _tiny bit_ of honey (which I refuse to use) but would be changed in taste if I were to use molasses or maple syrup. A little agave nectar works just fine for me and for many others. As for products on the supermarket or health store shelves that contain agave nectar, I'd be as wary of them as I would be of any product that contained sugar, refined flour, or the like. There are always manufacturers who are ready to take advantage of any new thing. Don't believe in any sugar? Fine. Don't use it. Eat fresh fruit instead and/or blend a few dates into your smoothie. Fresh fruit? Oh yeah, contains fructose. http://en.wikipedia.org/wiki/Fructose Sorry. Otoh why be paranoid about everything you put in your mouth - unless you are diabetic or have other serious medical conditions that mean you have to watch absolutely everything, of course. Moderation is the key, I would think, for most people. Don't look for a magic bullet to kill or cure anything; don't look for a 'free' food that lets you eat as much as you want without side effects (iceberg lettuce, mind you, comes close - except for lack of nutrition in it which would be a very very serious side effect, eh? LOL); and don't climb on any bandwagon without careful consideration of where it's taking you. Best, Pat , Coop <rodstruelove wrote: > > Interesting story from RealAge.com > > True or False: Agave¹s the Healthiest Sweetener Out There > > Could it be true? Is there really an all-natural, low-calorie sweetener -- > with no aftertaste -- that doesn¹t send your blood sugar into the > stratosphere? Fans say agave (ah-GAH-vay) nectar fits that description. And . . . Quote Link to comment Share on other sites More sharing options...
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