Blue Agave Sweetener was at Trader Joe's. I had to try it. The bottle
information says it is made from organic blue agave nectar and that it
is a natural sweetener extracted from the heart of the Blue Agave plant.
It is light brown in color making it look like maple syrup. It isn't
as sweet as maple syrup, and it doesn't taste exactly like it, but the
look and thickness of it makes me think I'd use it the way I do maple
syrup. We tried it on waffles.


It's a nice variation on the syrup theme, but I'm used to dark amber
maple syrup and think I'll stick with that.


I'd be interested in hearing others' thoughts on it.


--Lia

"Julia Altshuler" > wrote in message
...
> Blue Agave Sweetener was at Trader Joe's. I had to try it. The bottle
> information says it is made from organic blue agave nectar and that it is
> a natural sweetener extracted from the heart of the Blue Agave plant. It
> is light brown in color making it look like maple syrup. It isn't as
> sweet as maple syrup, and it doesn't taste exactly like it, but the look
> and thickness of it makes me think I'd use it the way I do maple syrup.
> We tried it on waffles.
>
>
> It's a nice variation on the syrup theme, but I'm used to dark amber maple
> syrup and think I'll stick with that.
>
>
> I'd be interested in hearing others' thoughts on it.

I've used it. It works well in raw food recipes. Can't say that it is any
better for our BG, even though it is purported to be.

On 2008-04-13, Julia Altshuler > wrote:
>
> I'd be interested in hearing others' thoughts on it.

I find it hard to believe someone is marketing real blue agave nectar. Agave
juice is what tequila is made from and blue agave is the premium agave from
which only the finest tequilas, which command the highest prices, are made.
These plants take forever to mature, so I find it hard to fathom anyone is
diverting blue agave for something to sweeten your pancakes. I'd like to
learn more about it.

nb

On Sun, 13 Apr 2008 11:29:47 -0400, Julia Altshuler
> wrote:

>Blue Agave Sweetener was at Trader Joe's. I had to try it. The bottle
>information says it is made from organic blue agave nectar and that it
>is a natural sweetener extracted from the heart of the Blue Agave plant.
> It is light brown in color making it look like maple syrup. It isn't
>as sweet as maple syrup, and it doesn't taste exactly like it, but the
>look and thickness of it makes me think I'd use it the way I do maple
>syrup. We tried it on waffles.
>
>
>It's a nice variation on the syrup theme, but I'm used to dark amber
>maple syrup and think I'll stick with that.
>
>
>I'd be interested in hearing others' thoughts on it.
>
>
>--Lia

if it's diverted from tequila production, i'm against it.

your pal,
blake

On 2008-04-13, l, not -l > wrote:

> I have, but have not yet used, Wholesome Sweeteners brand Organic Blue
> Agave. You can learn more about their product, and the recipes they suggest
> for it, on their website at:
> http://www.wholesomesweeteners.com/m...lue_Agave.html

When you look at 4 pages of google searches and see phrases like "raw",
"organic", "Superfood", "food of the gods", and especially "Diabetics", you
can be sure this is a product ripe for abuse. Anti agave nectar websites
seemm to be pretty rare, but I found a couple, including wikipedia which
links to info on how the "nectar" (another come-on term) is hydrolized,
which kinda kills any truth in advertising about "raw".

Oh well, I'm not going to burst anyone's balloon. If you like agave nectar,
more power to you. OTOH, IMO, it's a perfect waste of good tequila
squeezin's.

nb

Julie Bove wrote:
>
> I've used it. It works well in raw food recipes. Can't say that it is any
> better for our BG, even though it is purported to be.


BG? I don't know that abbreviation.
What sort of raw food recipes? All I could think of was syrup on
pancakes. I suppose it might go in smoothies, or it could sweeten tea.


--Lia

On Apr 13, 5:05�pm, Julia Altshuler > wrote:

> BG? �I don't know that abbreviation.

Blood Glucose?

Julia Altshuler > wrote:
> Julie Bove wrote:

>> I've used it. It works well in raw food recipes. Can't say that it is any
>> better for our BG, even though it is purported to be.

> BG? I don't know that abbreviation.

Blood glucose.

On 2008-04-14, l, not -l > wrote:

> Thanks for the sermon/lecture;

My pleasure.

> but, you needn't have bothered for my
> benefit.

You flatter yourself.

> As far as any balloon you assume I....
> - I
> - I
> - I

Don't tell me. This is all about you.

> Surely your not such a lush for tequila that you are afraid there won't be
> enough to meet your need.....

Me? I don't even drink.

nb

"Julia Altshuler" > wrote in message
. ..
> Julie Bove wrote:
>> I've used it. It works well in raw food recipes. Can't say that it is
>> any better for our BG, even though it is purported to be.
>
>
> BG? I don't know that abbreviation.
> What sort of raw food recipes? All I could think of was syrup on
> pancakes. I suppose it might go in smoothies, or it could sweeten tea.

Blood Glucose. I've made cookies with it. They were nuts, lemon zest and
juice and the agave for sweetener. May have been a pinch of Celtic sea
salt. Can't remember. Mixed in FP until doughy and then dehydrated.

On Mon, 14 Apr 2008 04:14:58 GMT, "Julie Bove" >
wrote:


>Blood Glucose. I've made cookies with it.

I've never seen a cookie recipe with blood glucose in it. Will you
share one?

Lou

Julie Bove wrote:
>
> Blood Glucose.

That explains it. In my world, my main concern is getting enough fruits
and vegetables, and making sure I don't overeat. Not having diabetes,
the specific source of sugars and carbohydrates isn't that important.
So my interest in blue agave is culinary. There's no point in my
substituting it unless it improves the taste, is easier to work with,
provides something unusual, etc. I'm not in it for health reasons.


> I've made cookies with it. They were nuts, lemon zest and
> juice and the agave for sweetener. May have been a pinch of Celtic sea
> salt. Can't remember. Mixed in FP until doughy and then dehydrated.


My recipe also calls for whole wheat flour, oil, and rolled oats. The
cookies are baked.


--Lia

On Mon, 14 Apr 2008 01:37:50 -0500, Lou Decruss >
wrote:

>On Mon, 14 Apr 2008 04:14:58 GMT, "Julie Bove" >
>wrote:
>
>
>>Blood Glucose. I've made cookies with it.
>
>I've never seen a cookie recipe with blood glucose in it. Will you
>share one?
>
>Lou

the national cookie of transylvania.

your pal,
vlad

On Mon, 14 Apr 2008 02:53:31 GMT, "l, not -l" > wrote:
>
>Surely your not such a lush for tequila that you are afraid there won't be
>enough to meet your need if a few of us can experiment with, or permanently
>switch to, its main ingredient. If there should be a shortage of tequila,
>you can always switch to pills for unwinding your too tight mainspring.

they got a tequila pill now? cool. i wonder what my co-pay would be.

your pal,
blake

In article >,
Julia Altshuler > wrote:

> What sort of raw food recipes? All I could think of was syrup on
> pancakes. I suppose it might go in smoothies, or it could sweeten tea.
>
>
> --Lia

I don't have the raw food recipe answer but I recently took a class on
baking whole grain breads. Agave syrup was a sweetener option in some
of the recipes. One could use either honey or agave in the recipes.

We had never used it before and I could only recall having any in
Odwalla lemonaid but like you we did buy a bottle to try in bread.

I should think it would be a pretty easy sub for honey in lots of
recipes.

marcella

Marcella Peek wrote:
> In article >,
> Julia Altshuler > wrote:
>
>> What sort of raw food recipes? All I could think of was syrup on
>> pancakes. I suppose it might go in smoothies, or it could sweeten tea.
>>
>>
>> --Lia
>
> I don't have the raw food recipe answer but I recently took a class on
> baking whole grain breads. Agave syrup was a sweetener option in some
> of the recipes. One could use either honey or agave in the recipes.
>
> We had never used it before and I could only recall having any in
> Odwalla lemonaid but like you we did buy a bottle to try in bread.
>
> I should think it would be a pretty easy sub for honey in lots of
> recipes.
>
> marcella

I have used it in marinade recipes as a sub for honey. Works fine and is
a little less sweet.

My darling little granddaughter is also named Marcella. She just turned
2 a few weeks ago. It's a beautiful name.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Apr 14, 7:36*am, blake murphy > wrote:
> On Mon, 14 Apr 2008 01:37:50 -0500, Lou Decruss >
> wrote:
>
> >On Mon, 14 Apr 2008 04:14:58 GMT, "Julie Bove" >
> >wrote:
>
> >>Blood Glucose. *I've made cookies with it. *
>
> >I've never seen a cookie recipe with blood glucose in it. *Will you
> >share one?
>
> >Lou
>
> the national cookie of transylvania.
>
> your pal,
> vlad

Sometimes you slay me, Vlad!!!

In article >,
Janet Wilder > wrote:


> My darling little granddaughter is also named Marcella. She just turned
> 2 a few weeks ago. It's a beautiful name.

Ah, the fun of grandchildren. Two is terribly cute no matter what
people say.

I haven't run into too many other Marcella's in my life - maybe two or
three.

marcella