More sugary advice...

Yes, I will let this topic go.... I just have one last word to say!

As we approach a sugar-filled season of treats and indulgences, I wanted to remind you of a wonderful alternative to sugar which you can easily use at home: Agave Nectar.

This is a natural sweetener produced in Mexico from blue agave, salmiana, green, gray, throrny or rainbow variety cactus. Agave has a low glycemic index so it is slowly absorbed into the body preventing spikes in the blood sugar. In contrast, regular sugar is a high glycimic index food and so is absorbed quickly into the bloodstream producing the all-too-familiar 'sugar rush' effect.

Agave is 25% sweeter than sugar, so you need less of it, and it is perfect for anything to which you would add regular sugar ....hot drinks, cereals, oatmeal, plain yogurt, baking, salad dressing, in place of maple syrup, honey etc. It is a staple in our house, and I can tell the difference if my toddler eats plain yogurt flavored with agave or comercially flavored yogurts which have added sugars - it sounds rediculous, I know, but seriously, if ever the sugar-rush is evident, it is plain to see in these little bodies which have no filters between feelings and actions!!

If you're interested in learning more about this guilt-free sugar(!), go to www.allaboutagave.com. For those of you who just want a quick introduction on how to use it in place of regular sugar, here's some information on subsitutions which I've taken from that website:

Substituting Agave Nectar for Liquid Sweeteners

Honey: Replace each cup of honey with one cup of agave syrup.

Maple Syrup: Replace each cup of maple syrup with one cup of agave syrup.

Brown Rice Syrup: When replacing a cup of brown rice syrup, use 1/2 to 1/3 as much agave, and increase other liquids in the recipe by up to 1/2 a cup.

Corn Syrup: When replacing a cup of light corn syrup, use 1/2 as much agave, and increase other liquids in the recipe by up to 1/3 of a cup. Like corn syrup, agave nectar will not crystallize.

Substituting Agave Nectar for Granulated Sugar

White Sugar: For each cup of white sugar replaced, use 2/3 of a cup of agave and reduce other liquids by 1/4 to 1/3 cup. This substitution will also work for Demerara Sugar, Turbinado Sugar, Evaporated Cane Juice, or Sucanat.

Brown Sugar: For each cup of white sugar replaced, use 2/3 of a cup of agave and reduce other liquids by 1/4 cup. Because the moisture content of Brown Sugar is higher than that of white sugar, liquids may not have to be reduced as much when substituting agave nectar.

Other Considerations
Agave syrup may cause baked items to brown more quickly, so reduce oven temperatures by 25°F is and increase baking time slightly.

Experiment & enjoy!!!