Re: peanut sauce??????????????

May 2, 2006

Well, here's what I think, for what it's worth.

1/3 cup of peanut butter = about 5 tablespoons

If you're using that over 8 portions, you're talking less than 1 tbsp per

serving - which certainly seems reasonable.

And, if you've been losing weight regularly with peanut butter in your

weekly routine, this should be fine.

(FYI - it would probably be equally good without the sugar; granted the

sugar was miniscule, but I generally omit it anyway)

n

At 09:26 AM 5/2/2006, you wrote:

>Hey everyone. Haven't posted in a long time, but I did complete my

>first challenge. Anyone going on the cruise???? Love to hear from

>you. Okay, Peanut Sauce. I found this recipe on the jar of smuckers

>natural peanut butter, and I made it last night and it was wonderfull,

>but I am not sure if it can be incorporated into the

>program.........maybe to much peanut butter. 1/3cup peanut butter, 2

>Tbsp soy sauce, 2 Tbsp lemon juice, 1tsp sugar, 1 Tbsp garlic powder,

>and 1/3 cup water. This was wonderful. I just put the stuff in a

>bowl and microwaved for 30 seconds, mixed it with the grilled chicken

>and angel hair and it was awesome. I put it with about 8 servings of

>pasta. I am actually having leftovers today, and tomorrow, and the

>next day, and then I thought, well that could be to much peanut

>butter, any thoughts??????????????????????????

>

>jessica

May 2, 2006

n

i have a different opinion about the sugar. i think this is the exact

way to use sugar. It adds a dimension to the sauce. Sweet is one of

the four tastes. A dash of sweet makes all the difference in sounding

a taste so it has many layers.

It's when we use sugar in the massive quantities that it's a problem.

If she's using one t of sugar over 8 portions -- it's nothing in

terms of effecting your blood sugar insulin response. I personally

would way rather use sugar in a situation like this than an

artificial sweetener. Those are the real poisons in my mind. And they

taste like s**t in my opinion.

And I'm a health nut, so go figure.

felicity

> Well, here's what I think, for what it's worth.

> 1/3 cup of peanut butter = about 5 tablespoons

> If you're using that over 8 portions, you're talking less than 1

> tbsp per

> serving - which certainly seems reasonable.

>

> And, if you've been losing weight regularly with peanut butter in your

> weekly routine, this should be fine.

>

> (FYI - it would probably be equally good without the sugar; granted

> the

> sugar was miniscule, but I generally omit it anyway)

> n

May 2, 2006

n

i have a different opinion about the sugar. i think this is the exact

way to use sugar. It adds a dimension to the sauce. Sweet is one of

the four tastes. A dash of sweet makes all the difference in sounding

a taste so it has many layers.

It's when we use sugar in the massive quantities that it's a problem.

If she's using one t of sugar over 8 portions -- it's nothing in

terms of effecting your blood sugar insulin response. I personally

would way rather use sugar in a situation like this than an

artificial sweetener. Those are the real poisons in my mind. And they

taste like s**t in my opinion.

And I'm a health nut, so go figure.

felicity

> Well, here's what I think, for what it's worth.

> 1/3 cup of peanut butter = about 5 tablespoons

> If you're using that over 8 portions, you're talking less than 1

> tbsp per

> serving - which certainly seems reasonable.

>

> And, if you've been losing weight regularly with peanut butter in your

> weekly routine, this should be fine.

>

> (FYI - it would probably be equally good without the sugar; granted

> the

> sugar was miniscule, but I generally omit it anyway)

> n

May 3, 2006

I would use whole wheat pasta and substitute agave nectar for the

sweet flavor. It is a natural plant syrup and comes in a squeeze

bottle like honey, but is MUCH lower on the glycemic index.

Does the recipe call for some hot red pepper flakes? At the

Vietnamese and Thai restaurants, the peanut sauce usually has a nice

kick to it

M.

May 3, 2006

, yes, it calls for red pepper, and I just sprinkles a little

in it, since medium salsa is almost to hot for me, I was a little shy

about adding to much. Where can I find agave nectar? I don't think I

have seen it before.

>

> I would use whole wheat pasta and substitute agave nectar for the

> sweet flavor. It is a natural plant syrup and comes in a squeeze

> bottle like honey, but is MUCH lower on the glycemic index.

> Does the recipe call for some hot red pepper flakes? At the

> Vietnamese and Thai restaurants, the peanut sauce usually has a nice

> kick to it

> M.

>

May 3, 2006

It¹s a juice that¹s become popular for it¹s antioxidant value....same

source, but not distilled

> Isn't that tequila? :-)

>

> On Wed, 03 May 2006 16:09:13 -0000

> " jesssiflower " wrote:

>> > , yes, it calls for red pepper, and I just sprinkles a little

>> > in it, since medium salsa is almost to hot for me, I was a little shy

>> > about adding to much. Where can I find agave nectar? I don't think I

>> > have seen it before.

>> >

>>> > >

>>> > > I would use whole wheat pasta and substitute agave nectar for the

>>> > > sweet flavor. It is a natural plant syrup and comes in a squeeze

>>> > > bottle like honey, but is MUCH lower on the glycemic index.

>>> > > Does the recipe call for some hot red pepper flakes? At the

>>> > > Vietnamese and Thai restaurants, the peanut sauce usually has a nice

>>> > > kick to it

>>> > > M.

May 3, 2006

I get it at the health food stores. They usually have it by the honey.

I would call around and ask

It is the same plant used for making tequila, but then, mead is made

from honey

It has calories, so I don't use it freely. This type recipe is just

exactly what I use it for.

Other times, I leave out any sweetener.

Other times, I use liquid Stevia drops.

Lately,I find my houseguests wanting more of the sweetened foods than

I do.

Enjoy,