* Glossary of Ingredients (AM) *

Nutrition Facts

Servings Per Recipe

Makes one serving

Amount Per Serving

Calories

Preparation Time:

Calories from fat

minutes

Daily Value*

Total Fat g

Saturated Fat g

Cholesterol mg

Sodium mg

Carbohydrate g

Dietary Fiber g

Protein g

Vitamin A

Vitamin C

Calcium

Iron

Percent Daily Values are based on a

calorie diet

Glossary of Ingredients (AM):

Agar Flakes (Agar or Agar Agar)

Agar agar (Kanten) is a vegetable gel used as a vegetarian replacement for gelatin It is made by boiling sea

vegetables pressing it into a gel and then drying it into flakes Agar comes in bar form flake form and powder

form The flake form is the most common and the recommend form for the recipes in this cookbook If you use

powder and the recipe calls for flakes use a smaller amount; eg if the recipe calls for teaspoons of agar flakes

use teaspoons (or a little less) of the agar powder

Agar flakes dissolve in hot liquids and thicken as they cool to room temperature or below

General preparation to gel a liquid goes as follows: Add tablespoons of flakes to cups or fruit juice or other

liquid and let the agar sit on the top of the liquid for or more minutes Then bring to a boil reduce heat and

simmer minutes or until dissolved Cool until firm

Agave Nectar (Light Agave Nectar Syrup)

This natural sweetener is extracted from the pineappleshaped core of the blue agave (a cactuslike plant native to

A fruit sugar content allows agave nectar to absorb slowly

into the body decreasing the highs and lows associated with sugar intake Also because fruit sugars are

sweeter than sugar you use less It has a very neutral taste

Mexico best known for its use in making tequila)

Barley Malt Syrup

This natural sweetener which is made from sprouted whole barley and made basically the same way as brown rice

syrup (see below) Barley malt syrup does have more of a flavor than brown rice syrup: barley malt syrup has a

flavor more like molasses while brown rice syrup has a flavor more like agave nectar or honey but with a slightly

bitter edge (similar to butterscotch) You can substitute one sweetener in place of the other keeping this flavor

difference in mind The caramelflavored syrup is about half as sweet as sugar or honey It is high in

carbohydrates and is generally the least expensive natural sweetener GLUTEN NOTE: Barley malt syrup contains

gluten so if you are avoiding all gluten simply replace barley malt syrup with brown rice syrup

Birch Sugar

(

This information was gathered from various sources including bottles of birch sugar and marketing materials

distributed by birch sugar distributors)

Pure birch sugar is derived from birch bark and it is also known as Xylitol One producer of pure birch sugar in

the US is The Ultimate Life (see "Mail Order Companies" at the end of this book for more information) Birch

sugar has only half the calories of sugar but is used as a replacement for granulated sugar : It does not promote

tooth decay It is metabolized very slowly so it helps prevent sugar "highs" and "lows" and can be suitable for

people with diabetes hypoglycemia chronic fatigue syndrome and candida (yeast infection)

Brown Rice Syrup

A natural sweetener similar to barley malt syrup Brown rice syrup contains complex sugars that are not hard on

the body/blood sugar levels It is my absolute favorite sweetener because it has the mildest flavor (not as strong as

barley malt syrup) and its pH is closer to our bodies' pH than any of the other sweeteners making it the most

gentle on the system It is about half as sweet as maple syrup and granulated sugar Often times I "balance" brown

rice syrup with maple syrup in a recipe because brown rice syrup all by itself has a slightly bitter butterscotch

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Desserts of Vitality

Desserts Of Vitality