Coconut Sugar

image via coconut world

image via coconut world

 

I heart sugar.  My husband describes my food intake like a barbell, heavy on the sides (healthy and unhealthy) and light in between.  For breakfast I first drink 40 oz of water then usually eat eggs with spinach or a green juice from Sloopy’s or now Nekter (it’s awesome!), lunch is 99% always this salad or a spinach salad with fish, most nights dinner is a lean protein of some kind with fresh or steamed veggies with brown rice or some other gluten free carb like sweet potatoes or lentils and  I snack throughout the day on fruit and unsalted nuts.

Now back to my first sentence, I heart sugar.  But I know researchers say sugar is essentially toxic to our bodies, click here to read why, it’s a bummer.  I also love fruit and occasionally have some dark chocolate, however I’m not talking about the sugar content in my desserts.  I’m talking about the refined white sugar I heap into my coffee every single morning to start my day.  HEAP people.

I needed an intervention.  I didn’t want to eliminate sweetened coffee completely; caffeine is my savior I have a 14 month old, so a substitute was necessary.  Years ago I used splenda (I’m now freaked out by the chlorine in it) and the others like stevia, etc. I’m just wary of.  I try to stay away from unnatural food as best I can.

Which is why I’m very excited about Organic Coconut Palm Sugar.  It’s made from the Coconut Flower Blossom Nectar and tastes almost like the white stuff lurking in your pantry.  Unlike regular sugar though, coconut palm sugar is low on the glycemic index, high in nutrients, plus has 16 vital amino acids.  I’m not using it to get my nutrient and amino fix, but it sure is an added bonus.

I’m super happy with my coffee results and have tried it in a chocolate chip cookie recipe, delish!  I used a 1:1 ratio, which is what The Big Tree Farms bag claims, although I don’t think unrefined coconut sugar is quite as sweet as refined cane sugar.

And if you don’t believe me, maybe Gandhi’s wise words will convince you, “The juice of the coconut tree can be transformed into a sugar as soft as honey… Nature created this product such that it could not be processed in factories. Palm sugar can only be produced in palm tree habitats. Local populations can easily turn the nectar into coconut blossom sugar. It is a way to solve the world’s poverty. It is also an antidote against misery.”

For more info on Coconut Sugar and it’s properties click here and BE Inspired.

Kelly

 

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