agave nectar « ForkBytes

Cinnamon-Agave Nut Mix

Note: this piece first appeared as the September 2008 ClarkWellness.net Recipe of the Month.

Makes 1 cup

These seasoned nuts are a delicious addition to any dessert or served over fruit. They also make a lovely snack on their own! Agave nectar is a low–glycemic index natural sweetener available in health food stores and in the natural foods section of large supermarkets.

1 cup mixed nuts
2 tablespoons agave nectar
1 teaspoon ground cinnamon
1/2 teaspoon sea salt

Place a wok or large skillet over medium high heat. Add nuts and toast, stirring constantly. During toasting, drizzle agave nectar and sprinkle cinnamon and salt over nuts. Continue to stir and toss until nuts are well coated. Cool before serving.

Isabel in Alternative Medicine magazine (now Natural Solutions)

Pick up Alternative Medicine at newsstands this month to read my thoughts on the wonderful natural sweetener agave nectar, or check out the article online!

If you are a journalist or producer interested in interviewing me, please get in touch!

Sweet Coconut Cream

Note: this piece first appeared as the July 2007 ClarkWellness.net Recipe of the Month.

This versatile and delicious delight is completely dairy free. Enjoy it in a fruit parfait, spoon it over fresh pineapple slices, or dollop it onto warm fruit compote. Chilling ahead of time is optional; this step makes for a creamier, thicker product.

1 15-ounce can organic coconut milk
2 tablespoons agave nectar (or to taste)

Shake the coconut milk can and place in the refrigerator to chill several hours or overnight, if desired. Remove milk from the can and combine with agave nectar to taste.

Melon-Lime Smoothie

Note: this piece first appeared as the May 2007 ClarkWellness.net Recipe of the Month.

Serves 1 to 2

This cool, refreshing, cleansing smoothie is a perfect quick and easy breakfast. It also makes a great 3pm pick-me-up — especially on warm afternoons!

2 cups frozen watermelon, cantaloupe, and/or honeydew melon chunks
juice of 1 lime
1/2 teaspoon lime zest
2 teaspoons agave nectar
15 to 20 ice cubes

Combine all ingredients in a blender and process until completely smooth. Serve immediately.

Step-By-Step: Pineapple-Ginger Punch

For written instructions, see the original post: Pineapple-Ginger Punch.

Begin with a fresh pineapple. Slice off the ends so you have a flat surface for cutting.

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Use your knife to peel the pineapple thickly.

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Place the peels in a large bowl or stock pot. Use the fruit in another recipe (or eat plain… yum!).

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Next, slice a small piece of fresh ginger root. Add the slices to the pineapple.

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Next, slice two limes. Add these to the pan or bowl as well.

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Lastly, add two whole cloves.

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Bring 4 cups of water to a boil. Pour the water over the fruit and spices.

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Cover and leave in the refrigerator 24 hours.

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When ready to serve, strain the mixture. I use a mesh colander and a large bowl for straining. Discard the pineapple peels, lime and ginger slices, and cloves.

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If your first strain doesn’t get rid of all the fruit bits, you may wish to strain again through some cheesecloth. Simply attach the cloth to a bowl using a rubber band, then pour the liquid through the cloth.

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Sweeten your punch to taste using agave nectar, a low-glycemic-index sweetener made from the agave cactus.

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Serve over ice with a garnish of sliced lime. Enjoy!

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Fresh Pineapple with Sweet Coconut Cream

Note: this piece first appeared in the August 2006 issue of Clark Wellness ForkBytes.

Pineapple is a cooling fruit with a high water content, making it an ideal treat on steamy summer days. The coconut cream recipe is simple and unbelievably delicious (and it can be made in advance). This dish makes an elegant dessert with minimal effort! Agave nectar is a natural, low–glycemic index sweetener available in natural foods stores.

Serves 2 to 4

1 fresh pineapple
1/2 cup coconut milk
agave nectar to taste
shredded coconut and whole mint leaves for garnish

Slice the pineapple into chunks and set aside. In a separate small bowl, combine the coconut milk and agave nectar to taste. Whisk to combine and chill, if desired, before spooning over the pineapple. Top with shredded coconut and whole mint leaves.

Cinnamon Cacao Smoothie

Note: this piece first appeared as the February 2006 ClarkWellness.net Recipe of the Month.

Serves 1 to 2

This delicious, energizing smoothie is better than any cup of coffee! It’s smooth, creamy, and sweet, but it’s completely dairy- and refined sugar–free. A perfect dessert, afternoon pick-me-up, or breakfast! A high-speed blender is best for this recipe, but a regular blender will work as long as it can crush ice.

Raw cacao nibs are seeds from the actual cacao tree. Larger natural foods markets carry them, or you can buy them online at rawfood.com. Agave nectar, a delicious alternative sweetener from the agave cactus, is also available at natural foods stores in the baking section with other sweeteners. Nut milks are available in natural foods stores and many larger grocery stores.

2/3 to 3/4 cup plain hazelnut or almond milk
3 tablespoons cacao nibs
1 to 2 tablespoons agave nectar
pinch sea salt
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/2 a frozen banana
15 to 20 ice cubes
fresh mint and/or whole cinnamon sticks for garnish

Combine nut milk, cacao, agave, sea salt, vanilla, cinnamon, and banana in a blender and process until completely smooth. Taste and adjust ingredients as necessary. Add ice and blend again until smooth and frosty. Pour into glasses and garnish with mint and/or cinnamon sticks. Serve immediately.

See step-by-step photos of this dish!

Mexican Cacao Smoothie

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