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I was wondering if someone could suggest what to do with agave nectar? I have many food sensitivities and was hoping this could add some flavor or thickness to raw foods with bothering my IBS anbd need to food combine.
10-24-2005, 12:59 PM
JMD: I use it in many things that are dehydrated - and sometimes thing s that are sauces - since it keeps the "saucy" texture.
So I am correct in sensing it would thicken or hold things together?? Do you order it on-line. Wild Oats and Whole Foods in my area do NOT carry it. I hate to buy it and not like it at all. I refuse to waste things:)
10-24-2005, 01:40 PM
It's a bit too liquidy ( is that a word? ) to actually "hold" things together. Coconut butter ( which is just solidified coconut oil ) will do that for you when you expose it to refrigeration ( turns HARD when exposed to ice ).
Agave, on the other hand, isn't an easy crystalizer ( there I go again, making up words ). I don't think it would 'hurt' for a solidified product, but as for 'being' the solidifer - naaaaaaa... won't work well.
I find it sweet, but not sickeningly so. I just used it last week as the "sweet" portion of an Asian sauce I whipped up for rolled ginger nori.
I like it, I use it, and my kids do, too. I guess it's all personal 'taste'. It would be great if you were able to taste it for yourself ahead of time. :*)
10-24-2005, 02:10 PM
I'm sorry I didn't address where I bought mine. I have a hfs ( health food store ) here in town ( several ), and I can buy it from there.
Here's where controversy enters: Is it raw or is it not?
We've come to the conclusion that if we're going to use it, and stay _more_ raw with 'additive' foods like condiments, then it would be best to order it from people who have investigated that particular product for how it was manufactured.
Alissa does carry a certain product of agave. I'm getting her's this shipment.
I follow what she says, and she sells that brand, so that's what I'm going to use until further notice. ( laughs )
You can find her listing of products by clicking on the top-most toolbar on the far-left.
Renee you are a total sweetheart. Thanks for all your help!!! I will wait until the weekend and see if I really need to add it in. I find one recipe and i wanna run and try it ASAP!! :)
10-24-2005, 07:31 PM
JMD - I couldn't tell from your initial question whether you knew that agave nectar is a sweetener. It's made from the agave plant and is used in place of honey or sugar, usually in dressings or desserts. Most agave nectar that is sold is rather thin, not thick like honey, so it wouldn't hold things together like a syrup would if that's what you're hoping for. But, it's great in a salad dressing or teriyaki (Nama Shoyu & agave w/a few seasonings) for example.
You can substitute agave for honey in raw recipes if you wish to avoid honey for whatever reasons. If you do substitute, though, you should understand that they may not turn out the same!
p.s. A simple way to assuage a sweet tooth is to mix together some carob, nut butter, and agave (though I'm not sure how nuts do with your IBS).
Yes, I think that I had Agave confused with something that would thicken my recipes without a lot of fat etc like nuts and dates... Maybe I am thinking of agar agar or something like that. I find that food combining is the key to my success and calm belly. I find dates and nuts combined are tough to digest yet delicious:(. I will keep experimenting.
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