Agave & HFCS info.

This link is really interesting!  The more I read of the link between refined sugars and triglycerides, the more I understand why my Dr. wanted me to go on this diet.  My triglycerides were high a month ago.  As soon as I can get into my doctor's office for a fasting blood test, I will know how much it helped my triglyceride level.  I am anxious to find out!  It will probably be a week after this Friday.  I work M-Th and I need to go in fasting, so Friday is the day, but not this coming Friday, as I will be out-of-town.  Wish me luck!!  

Chocolate Syrup!!

I had fun making these!!  And tasting them too, of course!  I found these recipes, but went ahead and experimented with them.  There is a vanilla ice cream we found on sale called Alden's Organic All-natural Ice Cream in Fred Meyer that is made with evaporated cane juice.  A lower glycemic sugar.  Very delicious ice cream!!  A small scoop... all in moderation, of course!!  I have heard that coconut oil is a good oil that has had a bad rap.  There's not much in here, but it does add some lovely taste!  Even the possibility of it being more effective than commonly used medical drugs for candida.  I suggest you do your own research on it.  I didn't try both coconut oil and cinnamon in the same batch of chocolate.  I put the coconut oil in the agave chocolate syrup, and cinnamon in the brown rice chocolate syrup.  Both were YUMMY!  Enjoy! 

Agave Chocolate Syrup

1/2 C cocoa powder

1 C agave nectar

1 C cold water

1/2 tsp. vanilla

1/2 tsp. corn starch (or guar gum)(opt. as thickener)

1/8 tsp. sea salt

1/2 tsp. coconut oil (opt.)

1/2 tsp. cinnamon (opt. for taste) 

1. In a large saucepan, combine cocoa, agave, salt and the optional ingredients desired.  Stir in water.  Bring to a simmer over medium heat, stirring constantly with a wire whisk, until smooth - about 5 minutes.  2. Add thickener (opt.).  3. Place the pan in a sink of cold water and stir with the whisk until cool. Stir in vanilla. Pour into a covered container and refrigerate.  4. Shake before using.  Sauce will remain thin, like chocolate syrup.

Brown Rice Chocolate Syrup

1/2 C cocoa powder

1 C brown rice syrup

[or 3/4 brown rice syrup and 1/4 agave (to add sweetness)]

1/2 C cold water

1/2 tsp. vanilla

1/8 tsp. sea salt

1/2 tsp. coconut oil (opt. for taste)

1/2 tsp. cinnamon (opt. for taste)

1. In a large saucepan, combine cocoa, agave, salt and coconut oil (opt.).  Stir in water.  Bring to a simmer over medium heat, stirring constantly with a wire whisk, until smooth - about 5 minutes.  2. Add thickener (opt.).  3. Place the pan in a sink of cold water and stir with the whisk until cool. Stir in vanilla. Pour into a covered container and refrigerate.  4. Shake before using.  Sauce is pretty thick, like fudge topping.

Cheryl's Cream Cheese Pie

Cheryl’s Cream Cheese Pie

(for special diets)

Cheryl Eisenman 

1 - Healthy Crumb Crust (see recipe below) 

2 - 8oz packages cream cheese

Sweetened Condensed Milk (see recipe below)

1/3 Cup lemon juice

1 tsp. vanilla 

Prepare crumb crust.  Prepare Sweetened Condensed Milk. 

Add Milk to cream cheese, blend until smooth.  Add lemon juice and vanilla, pour into prepared crust.  Chill 2-3 hours.  Garnish with fresh or frozen fruit sweetened with a little honey, agave, or sweetener of your choice.
 

Healthy Crumb Crust

(for special diets)

Cheryl Eisenman 

1 cup almond meal (almonds ground fine)

4 tbsp butter

2 tbsp honey 

Mix together with a fork until well blended.  Pat into bottom and up sides of a pie plate.  Place in micro for 1 minute.  Let cool.  Use in place of any recipe calling for a graham cracker crumb crust, especially those recipes that aren’t baked very long as the honey and almonds tend to brown easier than graham crackers and sugar do.
 

Sweetened Condensed Milk

(for special diets)

Cheryl Eisenman 

2/3 cup honey, heated to not quite a simmer

3 Tbsp. butter

1 cup powdered dry milk 

Pour hot honey into blender, add butter.  Gradually add powdered milk though hole in blender lid.  Process until smooth, a minute or two.  This makes equal to one can.  Use in any recipe that calls for sweetened condensed milk.  May make ahead and store in refrigerator if desired.