Inspiring you to make healthy food and choices one step at a time

February 12, 2010

Xagave Barbecue Sauce

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My husband received a cookbook for interviewing the author on his radio show, Peak Performance Radio. It is super! Initially, I was not enthused until I examined the recipes and found they really were health conscious, unlike most “so called healthy” cookbooks that still use white flour and sugar, or plastic substitutes for fat.


I normally do not like cookbooks that surround one particular brand but Delicious Meets Nutritious by Stephen Richards that uses Xagave, a brand of agave nectar, will be one I use often now.


I have tried a few of the recipes so far and am thrilled with the product and results. I like agave nectar because it is the closest taste to real sugar, with no aftertaste. Agave Nectar has a lower glycemic index and you use less than what you would with sugar, that means less calories, but alas, there is a problem with some of the agave nectar on the market today. There seems to be high fructose corn syrup being mixed in with agave. That’s appalling for those trying their best to feed their families optimally. This particular brand does not do this; read more about Xagave here. 


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Here’s the Barbecue Sauce recipe I adapted in my Brunswick Stew.


Kansas City Barbecue Sauce


2 c. tomato sauce (without sugar or corn syrup)
½ c. water
½ c. balsamic vinegar
1/3 c. Xagave (agave nectar)
½ tbs. onion powder
½ tbs. garlic powder½ tsp. salt
1 tbs. yellow mustard
¼ c. Worcestershire sauce


Combine all ingredients. Bring to a boil, simmer 45 minutes or desired thickness. Stores well in frig for weeks.


Use as a condiment, dipping sauce, or finishing sauce to poultry, fish or veggies. You’re going to like it!

1 comment:

hondo3777 said...

Chef Hymie Grande (www.chefhymiegrande.com ) is the first and only bottled BBQ sauce to carry the seal of the American Diabetes Association on the label. It has no high fructose corn syrup, no processed sugar, it is all natural and vegan friendly. It is produced at the Rutgers Food Innovation Center in Bridgton, NJ by Jamie Failtelson, a.k.a. Chef Hymie Grande of Carlstadt, NJ. 5% of proceeds go to the American Diabetes Association.

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