SUGAR, SUGAR
Welcome back to the pantry! Today we are exploring one of my favorite staples – Sugar! With the holidaysamong us, I am making more desserts and desserts call for sugar. Cakes, cookies, pies, puddings, and candy – oh my! With al the baking and even adding sugar to savory dishes, there is bound to be a surplus of sugar in many pantires this year. I thought this would be a great time to share with you have I use the extra sugar in my pantry. But, first a few let’s learn a little more about sugar.
Not all Sugars are Vegan
Did you know that not all sugars are considered vegan? Well for one, honey is not vegan because it is a byproduct of bees. Since bees are living creatures, the honey they produce is considered an animal byproduct in the same way that cows or goat milk is considered and animal byproduct. Also, if sugar is processed or filtered with charcoal made from animal bones, then it is not technically vegan. You may see recipes on the blog that have honey in them. That’s because AP and I eat honey. However, we are aware many people don’t eat honey and try to share vegan alternatives in the recipes.
Sugar in Moderation
The sugars that naturally occur in fruits, vegetables, and nuts are only one part of our intake of sugar. Added sugars – the sugars that are added during food processing, added to highly processed foods, sugars from syrups, and sugars from concentrated fruit and vegetable juices – are the sugars that dietitians suggest we consume in moderation.
The good news is that added sugar consumption has been on the decline as more and more people are paying better attention to what they are eating. The Sugar Association reports that the 2020-2025 Dietary Guidelines for Americans recommends that daily sugar intake of added sugars make up less than 10% of total calories. In a 2,000 calorie diet, this equals less 12 teaspoons or 50 grams. About 24% of added sugar comes from sugar sweetened beverages, about 7% from cereals and breakfast bars, about 19% comes from desserts and snacks. How do you know how much added sugar you are consuming? Read the nutrition label.
Three Sugar Recipes
Now, let get into the recipes. These three recipes are simple and easy ways to use that last little bit of sugar in your pantry.
1) Simple Lavender Syrup: In a medium saucepan, mix equal parts granulated can sugar and sugar. How much? It’s up to you, but I would suggest starting out with ¾ cup of each. Then mix in about one Tablespoon of dried lavender leaves. Bring to simmer, stirring the sugar occasionally until it dissolves. The lavender leaves will release their oil and scent the syrup. One the sugar is dissolved. Remove the pan from the heat and allow the mixture to cool. Strain out the leaves and store in refrigerator. What to do with the syrup? I use it for flavoring hot tea and making lavender lemonade. It’s also good for making adult beverages.
2) “In a Pinch” Pancake Syrup: Ever made a fluffy stack of pancakes only to realize that you someone used up that last of the pancake syrup? You have three choices run to the store, top your pancakes with something else, or make your own syrup. I make my own syrup. In a medium saucepan mix one cup brown sugar, one cup white sugar, and one cup water. Bring to a simmer until all the sugars melt. Want to slay it? Add one to two Tablespoons of dark rum. Want a pancake syrup that is less boozy and the taste of winter? Substitute a cup of apple cider for the water and add a half a teaspoon of ground cinnamon. Not bad for a pinch.
3) Sugar Scrub for Lips: Mix two tablespoons on dark brown sugar with one teaspoon of almond oil. The mixture will be like a thick paste. Gently rub over lips in small circular motions. Rinse with water.
I hope you enjoy these recipes!
