Agave nectar isn’t as strange as it sounds. Hailing from Mexico and South Africa, it comes from various species of the agave plant. After an agave plant has reached 7-10 years old, its leaves are removed and sap is taken from the core of the plant (which looks like a pineapple at this point). The sap is then filtered and heated at a low temperature.
Agave is often used in beverages and desserts. Because it is sweeter than honey and sugar, a little agave nectar goes a long way. Its chemical make-up differs from sugar, with phytochemicals such as inulin and fructose molecules, so it doesn’t spike your blood sugar as drastically.
Agave nectar isn’t chemically engineered, making it a perfect natural sweetener for people trying to cut back on sugar in their diets. And because no animals are involved its production, Agave nectar works for a vegan diet as well.
Sub Zero Recipe Idea: Agave Savvy Sunday
Base: Yogurt or Soy Milk
Flavor: Agave Nectar, Sweet Chocolate and Cinnamon
Mix-ins (1st one is free!): Coconut flakes, mixed berries, mango, cashews and dark chocolate flakes