Year: 2011

TIP OF THE DAY: The Sugar To Agave Conversion

Posted on by thenibble

Agave nectar, also called agave syrup, is a wonder food. It has a natural sweetness that’s more elegant than table sugar—never cloying or “sugary.” Its glycemic index is 32, half that of sugar (GI 60-65) and more than 40% less than honey (GI 58) and pure maple syrup (GI 54). It’s diabetes-friendly. A teaspoon of…
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HALLOWEEN: Make These Meringue Ghost Cookies

Posted on by thenibble

Melt-in-your-mouth meringue ghosts. Photo © Michael Klashman | ButterFlourEggs.com.   We loved this idea from Michael Klashman of ButterFlourEggs.com so much that we signed up for all of his blog feeds. Meringues are gluten-free, cholesterol-free airy bites. Airy ghosts are perfect Halloween fare. This recipe makes about 24 ghosts, each 2- to 3-inches: crunchy on…
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TIP OF THE DAY: Make Your Own Peanut Butter

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Last month we wrote about Planter’s Peanut Butter, “the creamiest peanut butter ever.” But what if you don’t like a creamy, homogenized PB paste, writes a reader? Or the amounts of salt and sugar in your PB? Your dilemma can be solved in minutes, with a bag of peanuts and a food processor. You can…
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