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AGAVE NECTAR: NATURE’S MIRACLE SWEETENER
Are you as addicted to sugar as I am? Do you
have to have sweetener in your coffee, or do you
like something sweet on top of your toast or
oatmeal in the morning?
Well, most of us do!
Believe it or not, Americans consume 20 teaspoons of sugar on a daily basis, which adds up to 142 pounds of sugar per year. Translated, this means the average American consumes an additional 500-plus calories a day due to added sugar consumption.
It should come as no surprise to anyone that diabetes and obesity have become epidemics not only among adults but among our children. Diabetes has become the sixth largest cause of death in the U.S. Not only are we eating sugar outright, but it is hiding in all our foods, from breakfast cereals to salad dressing to “healthy” sports bars and drinks.
So, should we forever deprive ourselves? No, it is agave nectar to the rescue!
Agave nectar is a natural liquid sweetener made from the juice of the agave tequilana plant (the same plant, by the way, that tequila comes from). Agave has a low glycemic index, which means that it is much less disturbing to the body’s blood sugar levels than white sugar or even some of the more natural sweeteners such as honey and maple syrup, and it does not create that sugar rush. Additionally, agave nectar is 1.4 times sweeter than refined sugar, which means you don’t have to use as much.
Agave nectar is all-natural, meaning it comes directly from a plant source—but that does not mean that there is not any processing involved. Agave syrup has either been heated or enzymes have been used to extract the syrup from the plant. Look for raw agave nectar, which has used natural enzymes.
Agave nectar comes in two varieties: dark and light. So, which should you buy? It really depends on your tastes. The light syrup is much more mild and the one I use for daily use, while the darker one is much more rich and caramel-like tasting and is wonderful in desserts and baked goods such as muffins and scones.
Slather agave on your toast in the morning (I love mine with almond butter and sliced banana); drizzle it on your yogurt, berries or cereal in the morning; or add it to your smoothies. Here are some of my family’s favorite recipes for treats. I just did an event at a school in New York City and made the cupcakes ahead of time, only to find that my own kids devoured them before I could take them over!
Double Trouble Chocolate Coconut Macaroons
1 cup unsweetened chocolate or cocoa powder
3 cups unsweetened shredded coconut
1/2–3/4 cups agave nectar
2 tablespoons coconut butter (coconut oil)
1 teaspoon vanilla extract
1/4 teaspoon sea salt
Combine 1 cup of the chocolate powder and 2 cups of the coconut in a mixing bowl, then add the coconut butter, agave nectar, vanilla and sea salt and mix well. Scoop balls of the mixture out with your hands and roll into balls. Place shredded coconut on a plate and roll balls in it to cover. These make a delicious and nutritious pick-me-up in the afternoon or after-school treat for your children.
Vegan Sugar-Free and Nut-Free Cupcakes (That Your Kids Will Devour, Too!)
For the cupcake:
2/3 cups spelt flour
3/4 cup coconut ground in processor
3 cups coconut unground
4 teaspoons baking powder
2 teaspoons baking soda
1 1/2 cups agave nectar
1/2 cup sesame oil
1/2 cup olive oil
1 3/4 cup water
3 tablespoons vanilla
1 1/2 teaspoon sea salt
2 tablespoons apple cider vinegar
Combine the dry ingredients in one bowl and the wet ingredients in the other. Grease the cupcake pans with olive oil cooking spray and bake 30 minutes on 350 degrees.
For the delectable vanilla frosting:
1/4 block of the firm silken tofu (well drained!)
1/4 cup agave nectar
1 tablespoon safflower oil
1 tablespoon coconut oil
1 1/2–2 cups Tofutti cream cheese (2 containers)
Mix in a food processor and place in the refrigerator to thicken. Top cupcakes with frosting and enjoy! My children and their friends gobble them up!
Katherine Pennington is a holistic health counselor and founder of Be in Balance, which helps women and men lose weight, reduce stress and achieve more balance in their lives. Additionally, Katherine runs a cooking program for kids and their moms called Kids in the Kitch, in which she helps mothers and fathers cook healthier meals for their families as well as works one-on-one with children. Katherine is also an avid runner and marathoner and advises athletes on how to fuel for maximum performance and health.
Katherine graduated from the Institute of Integrative Nutrition/Columbia Teachers College and is a member of the American Association of Drugless Practitioners. Additionally, Katherine is a founding member of Women for Family Nutrition (www.wffn.org).
Katherine resides in New York City and is the mother to two beautiful children.
For more from Katherine, visit www.be-n-balance.com.
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