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Yerba Project at The White Plains Arts Bash

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IMG_20160522_091151IMAG0546IMG_2404We had a great evening at the 2016 ArtsBash at ArtsWestchester, 31 Mamaroneck Ave, White Plains, New York 10601 on Saturday night, May 20th.

We met many Yerba Maté enthusiasts and introduced Maté to many who had never sampled it before.

Manny also introduced Matéto lots of people the next day at Family Arts Bash

We sampled Switchel, Minted, Lemon & Hibiscus Maté and there was great enthusiasm for all the flavors!

 

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Ingredients

About Blue Agave Nectar

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About Blue Agave Nectar (A Natural Sugar Alternative)

Agave - Learn More Agave Nectar: A natural fructose sweetener that is sweeter then cane sugar, yet has a low glycemic index (does not quickly raise blood sugar levels).

The all natural liquid sweetener is an excellent sugar alternative and can be used in place of sugar, honey or maple syrup in all your products where a sweetener is used.

Our premium 100% Blue Agave Nectar is a satisfying and pleasant sweetness, which compliments your beverage or food choice.

  • A versatile sweetener that pours easily and dissolves quickly (in hot or cold drinks).
  • Does not crystallize or harden – lighter viscosity than honey.
  • Sweeter than cane sugar and less is needed to sweeten your drink or food choice.
  • Ideal natural sweetener for anyone watching their calorie intake and reducing their intake of cane sugar or high fructose corn syrup.
  • As a moisture retainer (humectant properties), it will keep baked goods fresher longer.
  • Agave nectar is shelf stable with a shelf life of a minimum 4 years.

Agave nectar is a flavor enhancer – when using our agave it will not alter the natural flavor of the food or drink; it will sweeten while enhancing the natural flavors of your foods and drinks.

Recipe conversion:

  • Replace 1 cup of sugar with 2/3 cup 21 Missions Agave Syrup.
  • Reduce recipe liquids by 1/3
  • Reduce oven temperature by 25 degrees Fahrenheit.

– See more at: http://www.21missionsagave.com/what-is-agave.html#sthash.kUgZzGtX.dpuf

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Yerba Mate

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Yerba mate (from Spanish [ˈʝerβa ˈmate]; Portuguese: erva-mate [ˈɛɾvɐ ˈmate] or [ˈɛɾvɐ ˈmatʃɪ]) is a species of the holly family (Aquifoliaceae), with the botanical name Ilex paraguariensis A. St.-Hil.[1] named by the French botanist Auguste François César Prouvençal de Saint-Hilaire.[2]

Yerba mate is widely known as the source of the beverage called mate (Portuguese: chimarrão, tererê/tereré and other variations). It is traditionally consumed in central and southern regions of South America, particularly Argentina, Bolivia, southern and center-western Brazil, Uruguay, Paraguay and southern Chile.[3] It is also very popular in Syria where it is imported from Argentina.[4] Yerba mate was initially utilized and cultivated by the Guaraní people and in some Tupí communities in southern Brazil, prior to European colonization. It was scientifically classified by the Swiss botanist Moisés Santiago Bertoni, who settled in Paraguay in 1895.[citation needed] Yerba mate can also be found in various energy drinks on the market today.

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