Sentences with phrase «about agave»

There's nothing healthy about agave nectar despite the healthy sounding name.

Thanks god I now know about agave.

How about agave?

What's good about agave?

You've probably heard about agave nectar.

on this great non-profit nutrition education organization, please visit http://www.westonaprice.org There is an article on the site entitled «Worse Than We Thought» about agave nectar.

POSTS I RECOMMEND READING ON THIS BLOG ~ Agave Nectar vs Coconut Nectar — The Secret & Truth About Agave ~ Differences Between Juicing & Smoothies ~ Health Benefits of Sprouts & Sprouting ~ The Dangers of Drinking Cow Milk & Where Do Vegans Get Their Calcium

For seb RT @glutenfreegirl: This piece confirms what I have been suspecting about agave nectar.

I've been curious about agave nectar for a while, but have yet to take the plunge and try baking with it.

The truth about agave is about 10 years old now, so this knowledge has been out there but unfortunately just as with all sweeteners it is promoted even by health food stores.

I am curious about agave and if it is considered a sugar also because I have seen it used in several paleo recipes instead of other sugars.

Cindy when the truth came out about Agave, I changed the recipe and now use Raw Coconut Nectar or Stevia (powdered or liquid)

Yesterday I posted about agave - sweetened pumpkin muffins, so check those out if you want something brighter and milder in flavor.

on this great non-profit nutrition education organization, please visit http://www.westonaprice.org There is an article on the site entitled «Worse Than We Thought» about agave nectar.

I agree about the Agave, just as bad as any other fructose sweetener, perhaps worse due to the false belief that it is somehow «better» for you.

Since I wrote that comment, I have learned a lot more about agave and definitely stay away from it (not that I used it before anyway).

If anyone is still wondering about agave, here is a link to a great article on it.

I've read some not so good things about agave syrup.

Sad about agave nectar, but happy to be informed!

(Of course, they said that about agave at first, too!

... Are you sure about agave syrup, though?

I've read a lot about agave recently and am learning about the negative aspects of it, which is why all my recent recipes (including this one) have maple syrup in.

Not exact matches

I'm undecided about using agave syrup though as I have read it's not as healthy as it claims to be.

I took the agave out of the recipe to use maple syrup instead so don't worry about it here!

I have a significant amount of food allergies and was wondering about some substitutions: extra virgin olive oil instead of coconut oil, no agave syrup, and a replacement for the dates?

Orange Honey Glaze 1/2 cup freshly squeezed orange juice about 1/4 cup (1/4 ounce) Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1 tablespoon honey or agave syrup

Grapefruit Carrot Sorbet 4 grapefruits — pulp and juice (about 3 cups) 1 cup fresh carrot juice 1/4 cup raw honey or agave 1 cup purified water 3 tablespoons vodka

I was curious to know if you've read about the comparisons of Agave to corn syrup.

Just one thought though: I have seen you use a lot of agave syrup in your recipes, but I read a lot of bad things about it.

I used honey instead of agave, and coconut palm sugar for half of the dates (I only had about 7 dates on hand) and sweetened a bit more with 8 stevia drops.

Crust about 1 1/2 cup raw pistachios 1/2 cup dried coconut flakes — untoasted 1 teaspoon matcha powder — optional 2 tablespoons raw agave syrup or more until sticky

However I will be replacing the agave nectar as it's not really healthy (I advise everyone to google more about this), I will use maple syrup.

Pudding 4 1/2 cups macadamia nuts — preferably soaked and dehydrated 4 1/2 tablespoons coconut butter 6 grams or about 3/4 cup Irish moss — soaked in hot water for 10 or more minutes and drained 3/4 cup raw agave syrup or more if you like sweeter 1 1/4 cup sliced banana 2 1/4 cups coconut milk — see panna cotta recipe 3 teaspoons vanilla extract 1 1/2 vanilla bean — seeds matcha powder — to taste

One thing I love about this Blackberry Thyme Sparkler is that it incorporates agave nectar instead of sugar in -LCB- Read More -RCB-

1 teaspoon olive oil 1/4 cup finely chopped shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded and minced 3 cloves garlic, minced 2 teaspoons fresh minced ginger 2 bay leaves 1 star anise 2 teaspoons mild curry powder Pinch cinnamon About 3 stems of fresh thyme 1/2 teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1 teaspoon light agave nectar Juice from about 1/2 aAbout 3 stems of fresh thyme 1/2 teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1 teaspoon light agave nectar Juice from about 1/2 aabout 1/2 a lime

a lot of people are asking about substitutions — when it comes to syrup, I believe that agave syrup is slightly sweeter than maple, but it really would depend on the batch; so ymmv depending on how sweet you like things to be.

I can also Google about that substitution, but I thought you might have baked with agave before.

Egg beaters instead of eggs, and agave nectar (about 1/3 cup) instead of brown sugar.

My only gripe with this recipe is the amount of «sugar syrup» which I personally would replace with about half the amount of agave syrup, with a bit of extra Stevia sprinkled in if you like them sweet.

Plus, I'm all about using less sugar in snacks and desserts, so my aim was to cut down the honey / agave, with a goal of reaching that perfect balance of sweet and savory.

They are about the same amount of calories, but I used raw honey for my No Bake Nut & Seed Bars, they used brown rice syrup & agave.

Here's where it gets really interesting... Agave nectar is about 85 % fructose, which is much higher than plain sugar (18).

1 teaspoon ginger paste 2 teaspoons minced fresh garlic 2 tablespoons fresh lemon juice (about 1/2 lemon) 3 tablespoons honey or agave syrup or maple syrup 6 tablespoons tamari 2 tablespoons rice vinegar (or apple cider vinegar) 1/2 teaspoon dijon mustard 1/8 teaspoon red pepper flakes 1 teaspoon sesame oil 1/4 teaspoon corn starch

• 4 ounces blanched almond flour (about 1 cup) • 4 ounces eggs (about 2 large eggs) • 1 ounce agave nectar or honey (around 1 tablespoon) • 1/4 teaspoon baking soda • 1/2 teaspoon apple cider vinegar 1.

Curious what you think about subbing honey for the agave?

I may have missed it, but did you have a post about not using agave anymore?

I didn't add the stevia, but used about a tablespoon of Agave.

I made this last night for our anniversary dinner — I didn't have maple syrup so i used agave nectar and I added about 1/4 cup of cocoa powder — and WOW it was amazing.

I added about an 1/8 cup of chia seeds [This was the first time I've used them so I was being cautious:)-RSB-, cinnamon, and a teaspoon agave nectar.

During the last two minutes of cooking, brush agave and cumin mixture on both sides of chicken and cook each side for about 1 minute.