by Addie Steinberg on March 5, 2010
A lot of us are cleaning up our diets, so what are we supposed to do when something needs to be sweetened? Out of all the choices out there we try and go the most natural route, right? Let’s see we can use honey, maple syrup, or agave nectar to name a few. Today we are going to focus on agave nectar. Agave nectar is marketed as “diabetic friendly”, a “low glycemic natural sweetener”, or “raw”. From the sound of this it seems like a smart choice. Not so fast.
Agave nectar is not all that it appears to be. The name leads us to believe that it is a naturally occurring sweetener, which has very little to no negative side effects. It turns out that agave nectar as some might call it “liquid death” is anything but good for you. The reason agave nectar scores so low on the glycemic index is that it only contains 10% glucose. What compromises the other 90%? Fructose. Well, as it turns out, too much fructose isn’t good for you either. Even though fructose does not cause the kind of immediate insulin response that glucose does, too much over time can lead to all the same old problems associated with a high carb diet, like insulin resistance, metabolic syndrome, and high triglycerides. Not only that but it may make you fat. Fructose is an isomer of glucose, meaning that both have the same chemical formulas but different molecular arrangements. Because of their different molecular arrangements, fructose is not digested in the same fashion as glucose. This is problematic because fructose tends to promote a process known as lipogenesis (lipo- meaning “fat” and -genesis meaning “creation of”), in other words fructose consumption results in your body manufacturing fatty acids from carbohydrates. Far from ideal when looking good in a swimsuit is your goal.
Furthermore, the process by which agave nectar and high fructose corn syrup is made is very similar. Agave nectar is produced from the starch of the agave (not from boiling the sap or juice of the plant as the Aztecs would have) just as high fructose corn syrup is manufactured from the starch of the corn.
If you want something sweet, eat a piece of fruit, not a candy bar labeled as a “health food.” If you want to create something sweet, use sweeteners that are known to be safer. For example, you could use raw honey, 100% maple syrup, dates, fresh fruit juices, or coconut sugar in moderation.
However, to be healthy, we cannot eat sugar all day, no matter how natural the form. When considering a sweet treat, choose wisely. Just because something may be “Paleo” or natural doesn’t give us the green light to eat it without moderation.
This brings about the desire to boycott agave nectar just to punish the industry for its deceptive marketing tactics.
Weekly Recipe
Fudge Babies
1 1/3 cup Dates-pitted
1 cup Walnuts
4 Tbs Cocoa Powder
1 tsp Vanilla
Dump into a food processor, hit the big button that says ON. Process the food…roll with fingers into little “balls” also known as Fudge Babies…chill and serve.
by Sally Randolph on February 26, 2010
This is really a personal decision. Some say skinny is the way to go, others say the fatter the better. It is really just a matter of taste.
Today we aren’t talking waistline, we’re talking asparagus.
Our “fragrant” friend the asparagus has made its first appearance at the local farmer’s market this week. I love it when this familiar favorite arrives. Like those first sunny days of February, the arrival of asparagus is a sign of good things to come; the beginning of spring and all that it has to offer.
When eating in season, one tends to get excited about things like asparagus. After months of carrots, parsnips, squash, and kale; the idea of something new on our plate is a welcome change.
We are a society of instant gratification. We want everything now. But aren’t some of the best things in life worth waiting for? Isn’t it the waiting, the anticipation that makes something “special”? It’s like I tell my kids; if it’s your birthday everyday, then there is nothing special about it anymore, it’s just another day. The same goes for food. If we can demonstrate a bit of patience and restraint, our everyday food can become special again. Restraint can equal indulgence.
Part of what makes asparagus so good, is that the season is so short. It is nearly impossible to get tired of eating it, when the season only lasts from late February to early May. So after a year of waiting and anticipation, you might want to get your hands on some asparagus now, while you still can, and indulge!
Although I clearly adore this stuff, asparagus scares some people. When it is prepared correctly, it is heaven, but when overcooked, it is a mushy mess. If you’ve experienced this even once, it may have been enough to turn you off forever. There is hope for you.
When it comes to choosing, storing and preparing asparagus, just follow a few simple steps and enjoy it while it lasts.
- How To Choose: Skinny or fat? It depends on how you are going to use it. On one hand, if you’ll be using it as an ingredient, in a frittata for example, choose skinny, this will combine better with other elements of the dish. On the other hand, if you’ll be serving it as a side dish, on its own, choose fat spears. Some other things to look at when choosing asparagus are the tips and the base. The tips should be tightly closed and firm. As for the base, it should be moist.
- How to Store: One way to keep your asparagus fresh is to store it in the fridge standing upright in a container of water, just like you would fresh flowers. Invert a plastic bag over the top to keep the moisture in. Be careful your container doesn’t tip easily.
- How to Prepare: The base of the asparagus spear can be a bit tough, so you’ll want to cut off the bottom inch or two. The thinner the spear, the less you’ll need to remove. Thick asparagus should be peeled in order to remove the woody exterior. Start at the tip and lightly peel to the base.
- How to Cook: My favorite way to prepare asparagus is roasting. I spread it out on a cookie sheet in a single layer, drizzle with olive oil, salt and pepper and roast it at 425 for about 12-15 minutes (depending on size of spears).
As most of you know my motto is “Everything is better with bacon!” So another option is, before roasting, try wrapping each spear with thinly sliced prosciutto (fancy Italian bacon), starting at the bottom and spiraling upwards. Roast in the oven about 15 minutes, shaking the pan every so often to get the prosciutto crisp on all sides.
A few other options are grilling and steaming, just until fork tender, and still bright green, or a quick sauté over high heat. Throw a bit of butter and/or olive oil in a skillet, add the spears and gently shake the pan to sauté. Think bright green. Do not over cook- remember no mushy mess! Season with salt and pepper, your favorite vinaigrette, or some fresh lemon and enjoy!
Share some of your favorite ways of enjoying asparagus.
Weekly Recipe
Grilled Asparagus and Roasted Mushroom Salad with Toasted Pecans,
Blue Cheese and Red Chile Mustard Vinaigrette
1 lb asparagus, grilled
1 lb assorted mushrooms (portobello, cremini, shiitake) coarsely chopped
3 tablespoons olive oil
1 tablespoon chopped fresh thyme
Salt and pepper
1/4 cup toasted pecans
8 ounces blue cheese *
Heat olive oil in a large saute pan over high heat. Add mushrooms and cook until golden brown. Add thyme and season with salt and pepper. Toss asparagus with a few tablespoons of the vinaigrette and season with salt and pepper. Arrange 1/4 of the mushrooms in the center of each plate. Arrange asparagus around the mushrooms. Sprinkle pecans and blue cheese around the edge of the plate. Drizzle with more of the dressing.
Red Chile Mustard Vinaigrette:
2 tablespoons Dijon mustard
1 tablespoon ancho chile powder
salt
1/4 cup red wine vinegar
1/2 cup olive oil
Whisk together mustard, ancho powder, salt and vinegar, slowly whisk in oil until emulsified. Season with more salt, to taste.
recipe courtesy of Bobby Flay www.foodnetwork.com
*Although the blue cheese in this technically doesn’t make it 100% paleo, it could be a nice indulgence now and then, or you could leave out the cheese. When indulging with cheese, be sure to pick high quality aged cheeses. Some blue cheese can contain gluten, so stick with high quality gluten-free brands like Point Reyes, BelGioso, Maytag, Rosenborg, or Marin French Cheese Factory.
