Madhava Organic Raw Agave Nectar - 46 Oz Jug - Vegan, Vegetarian & Raw Food Diet Sweetener - Honey, Sugar, Syrup Substitute

Perfect sweetner option for Vegans, Vegetarians & Raw Food Diet.

Agave Nectar is the perfect sweetener choice for vegans, vegetarians and raw / living food diets. It can be used in place of honey, corn syrup & maple syrup. It can be substituted for sugar in most recipes. Agave is sweeter than sugar, so generally 2/3 cups of agave replace 1 cup of sugar. Experiment to taste. It is certified organic, 100% pure and contains no animal products of any kind.

Made from the Agave Salmiana (not the Blue Agave) that grows in the high desert regions of central Mexico. Agave nectar has a low glycemic index of 32. Compare to 58 for honey and 64 for table sugar. Agave has the same calories as honey, but as most folks find it to be sweeter less is needed. In such a case, less calories are consumed.

Price: $13.95

Click here to buy from Amazon

Madhava Organic Light Agave Nectar- 1 Gallon Jug- Vegan, Vegetarian Sweetener- Honey, Sugar, Syrup Substitute

Perfect sweetner option for Vegans & Vegetarians.

Agave Nectar is the perfect sweetener choice for vegans, vegetarians and raw / living food diets. It can be used in place of honey, corn syrup & maple syrup. It can be substituted for sugar in most recipes. Agave is sweeter than sugar, so generally 2/3 cups of agave replace 1 cup of sugar. Experiment to taste. It is certified organic, 100% pure and contains no animal products of any kind.

Made from the Agave Salmiana (not the Blue Agave) that grows in the high desert regions of central Mexico. Agave nectar has a low glycemic index of 32. Compare to 58 for honey and 64 for table sugar. Agave has the same calories as honey, but as most folks find it to be sweeter less is needed. In such a case, less calories are consumed.

Price: $39.95

Click here to buy from Amazon

55 RECIPES FOR HERSHEY'S SYRUP, GENUINE CHOCOLATE FLAVOR: BEVERAGES, ICE CREAMS, CAKES, SAUCES, ICINGS, PUDDINGS, PIES...

A beautifully illustrated and definitive guide to maple sugaring, from the facinating natural history of the tree itself, through it's little-known role in the life of Native Americans and early European settlers, to the still amazing alchemy that makes real maple syrup one of the most cherished folk products in the world today. Includes tips on how to tap your own trees and brings together 50 of the best maple recipes.

Price:

Click here to buy from Amazon

Easy to make wine;: With additional recipes for cocktails, cider, beer, fruit syrups and herb teas

Innovative dishes featuring Canada's favourite all-natural sweetener - maple syrup.

These enticing maple syrup recipes have been created by master chefs in fine restaurants across Canada. They have been adapted and tested for home cooks.
The book offers a full gastronomic experience, with recipes for breakfast, side dishes, appetizers, main dishes, and, of course, desserts. For breakfast there is Maple Pecan Banana Pancakes or French Toast Stuffed with Maple Glazed Apples. Lunch dishes include Butternut Squash Soup with Maple Cream and Mesclun Salad with Maple Vinaigrette. Main dishes, such Maple Glazed Salmon with Parsnip Purée and Maple Glazed Pork Loin, show off the subtle flavour of maple. The special sweetness of maple syrup comes to the fore in Maple Meringues with Peaches and Maple Sabayon, and in traditional favourites, such as Acadian Apple Pie and Grandpères au sirop d'érable.
The recipes are presented with full colour photographs throughout.

Price:

Click here to buy from Amazon

Making Maple Syrup: Storey's Country Wisdom Bulletin A-51

Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.

Price: $3.95

Click here to buy from Amazon

Fry Bacon. Add Onions: The Valentine Family & Friends Cookbook

In this combination memoir and family cookbook blogger and novelist Kathleen Valentine combines 30 posts from her blog with nearly 400 recipes collected from family and friends. Growing up in a “mostly Pennsylvania Dutch” family she collected and recorded recipes from grandparents, great-grandparents, aunts, cousins, friends, etc. which were combined in the first Valentine Family & Friends Cookbook published in 1981.

This was expanded in the 1992 edition and now, in this third edition, nearly 400 recipes combine with essays recording memories of growing up in rural Pennsylvania and photographs from six generations. Essays topics include making sauerkraut and soltz (a German pickled meat loaf), toasting marshmallows and catching fireflies, the old-country Christmas traditions of making stollen and visits from Belsnickle, old world ghost stories, their grandmother's quilts, and more.

Traditional family recipes include schmarn, panhaas, moultasha, a variety of sausage recipes, hassenpfeffer, and liver dumplings, a wide variety of pickles and relishes, as well as keuchels (a type of fried dough), apple dumplings, and rhubarb crisps and pies. Contemporary recipes from the younger generations of the Valentine family expand the collection with everything from dips and cocktails to chowders, cakes and cookies. Among the more popular recipes first featured on Valentine's blog are three maple syrup pies, an apricot-apple crisp with maple cream, caramel peachy-pear pandowdy, a honey & white peach pie, and her own Pennsylvania Dutch hot and sour soup.

Though this collection is a memoir in food of the Valentine family it could be the story of any first, second and third generation immigrant family.

From the book: “Most Pennsylvania Dutch families evolved from immigrants who were peasants in “the Old Country”. They learned, out of necessity, to use everything they could to feed their families and they devised ways of preserving those things through the long, harsh winters. Pickling, preserving, smoking, canning were necessary to get a large family through the bitterly cold winter months. As I worked on this cookbook I was continually aware of how so much of the food that was part of family tradition was also making good use of commonly available food sources that were abundant and cheap. My Gram Werner used to say that the reason pigs were so valuable was because you could use every part of them except the squeak. In the cold hill country of Pennsylvania maple trees grew in such abundance, that maple syrup was a frequently used sweetener. Cows were kept for milk, cream, butter, cheese and sour cream. When I read these recipes now some seem so rich and loaded with calories but back then people needed those rich, calorie-laden foods to see them through long days in the fields or the factories or lumbering in the forests.”

Price: $5.00

Click here to buy from Amazon

Food for Life Supreme - Transitional Recipes for Food Combining and Blood Typing Cookbook

Food For Life - Transitional Recipes for Food Combining and Blood Typing is a beautifully hardbound, unique cookbook featuring 90 boldy flavored, easy to prepare, and familiar comfort food recipes that happen to all be properly combined and blood type indicated. All of the recipes are sugar, dairy, salt and wheat free; completely health conscious. This book is an excellent choice for those who know that flavor and taste can go hand-in-hand with healthy cooking. In addition to the recipes, there are stunning full-color photos, food fact sheets featuring nutritional data, market and kitchen tips, therapeutic benefits and comprehensive information about ingredients and techniques, making this an accessible book for cooks of any level. This all purpose cookbook is definitely a collector's item for those looking for delicious new ways of preparing an extensive array of appetizers, soups, side and main dishes, and salads.

Price:

Click here to buy from Amazon