I've specially arranged for you to participate in a live Q&A call tonight. The topic: "Pros and Cons of Sweeteners". You'll get to ask questions about agave nectar, xylitol, date sugar, and other natural sweeteners.
The call is put on by The Vegetarian Health Institute, and is normally reserved for their Gold students.
Tonight's guest expert is Meredith McCarty, author of "Sweet & Natural". Instructions for participating (and submitting questions) are here:
http://attendthisevent.com/?eventID=13310607
At 8:45pm EDT (5:45pm PDT), you can call in using the phone# on that web page, or listen over your computer speakers. All callers are muted, so please type your questions into the box at the bottom of the web page above.
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Jellied Fruit Jewels
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Today's recipe is courtesy of Jill Nussinow www.theveggiequeen.com .
It's an example of how you can use Agar agar to thicken recipes -- instead of animal-based gelatin. For instructions on how to use Agar agar in *any* recipe that calls for gelatin, check out Trevor's latest blog post here:
http://abbeysvegetarianrecipes.com/blog
Makes 4
1 pint apple or other juice
1 teaspoon powdered agar agar or ¾ of a bar
Juice of ½ lemon
2 Tablespoons agave, honey or other sweetener
1 cup fruit, cut into chunks (my favorites are berries or banana)
Dissolve the agar in apple juice by bringing the apple juice to a boil in a small saucepan. Stir in the agar and reduce the heat to a simmer. Simmer for 2 to 3 minutes, stirring well so that the agar doesn't stick on the bottom of the pan.
Add the lemon juice and honey and cook another minute. Remove from heat. Put fruit into 4 glasses and pour juice mixture over fruit. Chill until set
©2010, Jill Nussinow, MS, RD, The Veggie Queen(TM) http://www.theveggiequeen.com
340 - 11th Street, Suite 4A
Brooklyn, NY 11215
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