Sentences with phrase «about agave nectar»

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

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.

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.

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.

Sad about agave nectar, but happy to be informed!

Not exact matches

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.

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

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

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

• 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.

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.

2 cups shredded coconut flakes 3 tbsp coconut flour (or almond meal) 1/3 cup +2 tbsp honey (or maple syrup or agave nectar) 1 teaspoon peppermint 1 -2 tbsp cacao nibs (or chocolate chips) 1/4 cup coconut oil, liquid 1 mint chocolate bar for dipping, melted (about 3oz)

So I take a can of coconut milk and 1 cup of shredded, unsweetened coconut, 1/4 cup agave nectar and blend it until thoroughly mixed, about 1 min.

In blender blend the coconut milk, agave nectar and 1 cup flaked coconut until blended, about 1 minute.

Today, we're talking about seven foods: sprouts of all kinds and origins; agave nectar, nectar of the metabolic syndrome gods; soy lecithin; coconut aminos, what hipsters have moved onto from tamari; tapioca, gummy starch; animal skin, food of the gods; and Quorn, «food.»

To remedy this I added about 1 teaspoon of agave nectar.

1 cup whole wheat pastry flour 1 cup barley flour 2 tablespoons baking powder 1/2 teaspoon ground cinnamon 1/8 teaspoon salt 1 tablespoon agave nectar 1 unsweetened applesauce cup (about 1/3 cup) 1 cup vanilla soymilk (add more as needed to thin batter) Handful of fresh or frozen blueberries

The ingredients were almonds, hemp, agave nectar, cocoa, palm oil, soda — and that's about it.

I took 3/4 cup unsweetened shredded coconut, about 1 cup of water, 2/3 cup of agave nectar, 1/4 cup of coconut oil and a splash of vanilla.

I add about 1/4 — 1/2 cup of agave nectar or some other kind of sweet syrup.

I wasn't sure about the results but I gave it a try using chickpeas flour instead of the arrowroot, sesame meal ins ted of the flax seed and carob syrup instead of the agave nectar... I still can not believe how good it came out!

Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)

I also get plenty of questions about alternative sweeteners, and while I like agave nectar, I found that when used as the primary sweetener in this ice cream, the flavor overpowers the strawberries.

Makes about 5 pancakes, Instead of maple syrup, I used agave nectar as a sweetener, since it has low glycemic index!

Now, about that sweet... that comes in with the smoky, agave nectar.

Slice the carrots, parsnips, and celery root and combine them in a large soup pot with about 3 cups water, the salt, the agave nectar, and the spices.

If you opt for a more tart and somewhat paleo - approved drink, leave out the agave nectar and save your self about 6 grams of sugar plus 27 calories.

And if you don't give two whits about preserving the integrity of the raw enzymes and such (we all know I'm no purist), it's quite alright to use regular cocoa powder and agave nectar instead.

1 block extra-firm tofu (about 14 ounces), cubed 1 teaspoon oil 1 red pepper, seeded and sliced thinly 1/2 cup sliced shallots 4 cloves garlic, minced 1 tablespoon minced fresh ginger 1 tablespoon Thai red curry paste 1/2 cup water 2 tablespoons soy sauce 1 tablespoon light agave nectar 15 leaves fresh Thai basil

I've used Groovy Food Light Amber Agave Nectar to hold my flapjacks together however if you're not fussed about the vegan honey argument then I'd suggest using raw honey for the ultimate chewy flapjack!

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

There have been raised suspicions about the benefits of agave nectar.

Top each with 2 roasted grapes and a small drizzle of honey or agave nectar (about 1/4 teaspoon honey per 5 appetizers).

I still can't make up my mind about the whole agave nectar thing.

About the «light» agave nectar, can you dilute dark agave nectar?

I am not gluten intolerant but diabetic and controlled by diet which means NO flour — after making 72 + dozen hamantachen (which I can't eat) I was wondering about using Almond flour and got your great recipe — So I substituted Waldon farms rasperberry spread (zero carbs) for jam and took out the agave nectar (used DaVinici sugar free Vanilla and Cocomut spyrups — I don't use agave nectar as it is a fructose and can cause high triglicerides) but oh to have a hamantash that I can eat — Thank you!

My breakfast concoction morphed into its current form, appropriated from the various recipes and articles my mother would send, explaining (or reminding me about) the benefits of chia and hemp; the disgrace of agave nectar, and the rebirth of local raw honey.

I so rarely use sweetener in anything except when I bake, so I do like to have liquid sweeteners about (not agave nectar since I read this: http://www.kimberlysnyder.net/blog/2012/02/23/7-foods-you-should-never-ever-eat/), and this is ideal.

In a large metal mixing bowl whisk vigorously (or you can use your portable electric mixer) the egg yolks and light agave nectar until thick and pale, about three minutes.

Agave nectar is a very popular natural sweetener that is often touted as a better option to use for those who are concerned about their health because it is considered low - glycemic.

Grill fish for about 6 minutes before drizzling with agave nectar.

Recipe - Chocolate Mint Freezy Blend 3 Tablespoons (1 oz) cacao nibs with 1 1/2 cup water, 3 tablespoons agave nectar, 1/2 cup almonds or pecans, 2 sprigs fresh mint or 1/2 teaspoon peppermint extract for about one minute in a high powered blender.

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

And if you don't give two whits about preserving the integrity of the raw enzymes and such (we all know I'm no purist), it's quite alright to use regular cocoa powder and agave nectar instead.

Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)

The result is that the sugar in agave nectar is about 85 % fructose compared to only 15 % glucose.