Sentences with phrase «lot of agave»

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.

Not exact matches

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.

I did today, which was so awesome!!!! My blender was broken and sent back to repair, so i had to do everything manually, from smashing the sweet potato & dates, crushing the nuts (I used hazelnut) into flour (this one was hard, so finally its more like bits...), and left out for the agave syrup (was so sweet for me already), though it was lots of work but just so great!

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.

The ripe mashed banana keeps the muffins moist without a lot of added fat and I chose to use agave nectar to sweeten them, since it's natural and the flavor is so mild that it wouldn't compete with the chocolate & banana flavor like honey or maple syrup might.

A lot of that is from «natural sugars», or «complex carbs» (the banana, the agave), and a fair amount is from fiber in the pumpkin puree (ten grams).

Or Agave (although just as expensive, I have a lot of it and don't use it a lot).

Because there is still a lot of controversy surrounding agave nectar, I avoid it as well.

Be it cream in coffee, agave in baking, gluten - free oatmeal, rice cakes, black beans, etc. there seems to be a LOT of resistance to the idea of going all in for 30 days.

The flavour is quite different from agave but it should be pretty subtle since you don't need a lot of it.

Rolling up a mixture of walnuts, apples, agave, and just a tiny touch of orange blossom water for that floral hint you'd find in honey, the standard buttery rugelach dough becomes a whole lot more special.

I am diabetic and my mom is sensitive to sugar and I haven't had a lot of success using agave in place of sugar.

agave is much sweeter than maple syrup - it's usually used to substitute for other sweeteners because you can use a lot less of it and get the same sweetness

I don't use agave anymore after doing lots of research.

A lot of packaged raw and vegan products are full of agave or coconut sugar and other nasties.

I don't buy them so when I'm at work I add a bunch to my smoothies... then I add a lot of peanut butter and agave too so my smoothie is crazy huge.

Drs need to adopt the message «significantly reduce the amount of sugars, (including natural fructose sans fiber like honey, agave and 100 % fruit juice, in your diet), eat real fat to support brain and energy needs, and consume lots of real plant based food to nourish and detox your body.»

Plus lots of water, and — Im not gonna lie — Americanos [an espresso - based drink] everywhere I go, with a little agave because I do nt do sugar.

In terms of sweetness, agave nectar is a lot sweeter than sugar thus you don't have to use as much if you were to tap it as a sugar substitute.

Look up a few recipes for non-alcoholic beverages and you'll find a lot of fruit juice, a lot of melons and tropical fruit, and sweeteners like simple syrup and agave nectar.

In fact, it took away a lot of the sometimes too sweet taste of the agave.

First off, agave isn't raw as a lot of folks claim.

Perhaps Dr. Esselstyn's claim is related to eating concentrated fructose and other sugars (like in corn syrup and agave), rather than the whole fruit, with fiber and micro-nutrients, accompanied by lots of greens in the smoothies I teach.

Or you can omit the agave, like I do sometimes, when I bake, and just use dried turkish figs, it has a lot of fiber, and a few add enough sweetness, and they taste much better than stevia.

I used to put lots of 2 % milk and a little agave or stevia, plus sometimes a few drops of vanilla.

Thing is, before this happened, I was eating «healthy»: using raw sugar, honey, agave nectar, molasses, almost no refined table sugar; drinking a smoothie of 4 - 5 fruits and veggies mixed with plain yogurt every day; very little red meat; lots of various beans; watching caloric intake; whole grains, including wheat, spelt, rye, etc; soy - beans, oil, whatever; fish oil and other supplements; margarine instead of butter; etc..