What’s all the buzz with natural sweeteners such as Agave? Personally I discovered it several years back. Since then, I have been using Agave as a sugar substitute in recipes where sugar is an ingredient and as a condiment.
Although I have read several articles discouraging its use, due to claims of weight gain and its high fructose corn syrup (HFCS) content, I disagree. Consuming “Wholesome Sweeteners Organic Blue Agave” have not added an ounce to my belly. Additionally, this brand does not contain HFCS. (I checked this out from the manufacturer’s website.) But in all fairness, do your research, try it for yourself and then come to your own conclusion.
You will find that when consumed in moderation, sweeteners that are natural such as raw and unprocessed honey and Agave are much healthier for you. Moreover, as it plays a very important role in its efficacy, educate yourself on how a sweetener is processed.
Having said that, did you know that there are over 300 species of Agave? They are succulents but are commonly mistaken for as cacti. Agave is mainly known as a Mexican plant. The Agave Tequilana, known as Agave Azul or Blue Agave, is the base ingredient for Tequila and grows in Jalisco, Mexico. But they are also native to the southern and western parts of the United States and also the central and tropical areas of South America. The leaves are fleshy, sharp-pointing and spring from the root–as shown on the picture.
The Agave nectar has been used for centuries for its medicinal properties. The Aztecs used it, mixed with salt, for wounds and skin infections.
Most Agave sweeteners are produced using the Blue Agave. The substance used for syrup comes from the core of the plant and taste like honey water or “aquamiel.” Processing the aquamiel has the consistency of maple syrup and can be light or dark (amber) in color. When it is fermented, it is used in Tequila.
Agave is about 25% sweeter than sugar and has a low glycemic-index. This means that it is slowly absorbed into the body preventing spikes in blood sugar. If you are a diabetic, this is important to know as you may be able to consume it with no problem. One tablespoon of Agave has approximately 60 calories in comparison to 45 calories in sugar. However, as Agave is sweeter, you would use less to achieve the same sweetness as sugar, and thus, the calories intake would be approximately the same.
If you have not yet discovered Agave, I hope you’ll give it a try. The Chicken Agave recipe below is a good starter to use it in lieu of sugar. I hope you’ll love it enough and will use it as healthier substitute than processed sugar or syrup.
Chicken Agave Recipe
Ingredients
1/2 Cup Light Soy Sauce
1/3 Cup Italian Dressing
3/4 Cup Wholesome Sweeteners Organic Blue Agave
3 lbs. Chicken (thighs, legs, leg quarters or wings)
Direction
- Wash chicken, dry and arrange in a large baking pan.
- Poke every chicken piece with a paring knife, 5 to 6 times, in different areas. (This will help in ensuring it is cooked through the inside and will also help to keep chicken moist.)
- In a mixing bowl, mix the remaining ingredients.
- Pour liquid marinade over chicken, covering evenly. Cover baking pan with foil and marinate for a few hours–preferably overnight.
- Preheat oven to 350 degrees for 5 minutes. After oven is preheated, bake for 30 minutes. Turn chicken over and bake for another 30 minutes. (Depending on your oven, baking time may be shorter.)
- Serve over rice or potatoes.
Yields 6 Servings
Number of View :4471