Xagave Q&A and Giveaway!

Hey everyone! WOW, the retreat is inching closer and closer! Under 10 days away!!

We owe you a couple of giveaway winner announcements, so let’s get that out of the way first and foremost.

The winner of the fitmixer prize pack is #64: Anna!

The winner of the Healthy Bites pack is #50: Ashley @ Freckles & Spice!

Congrats, ladies.

Well, it’s Wednesday again, so we will be posting another sponsor spotlight and giveaway for your enjoyment! This week’s special guest is Xagave.

Xagave is our breakfast sponsor for Saturday morning at the retreat. They will be serving up several selections that have been made using Xagave, the healthy alternative to sugar. We are so excited to taste their creations! They will also be stuffing their gear into the swag bags, so keep an eye out for that!

We had a great Q&A session with Xagave, here’s what they said!

Q: How long has Xagave been around? Can you tell us about how the company got started?

A: Xagave started about five years. Stephen Richards founded the company in Salt Lake City, Utah. He became interested in agave nectar because he came from a family of diabetics, struggled with his weight, and enjoyed cooking. At the time, there were very few recipes showing the potential cooking properties of agave nectar. Through personal experimentation, he learned that agave was perfect for cooking, canning and baking anddeveloped his own blend of blue and white agave, with fiber, that enhances taste, cooking, and health properties. He started the company doing demonstrations at cooking stores and it quickly evolved into a product available in grocery stores and the internet.

Q: How did you guys come up with the name “Xagave”?

A: Our product was a blend (or cross) of two different agave nectars, blue and white agave, and the “x” represents the cross of the blue and white agave nectars.

Q: What products does Xagave offer?

A: Xagave currently offers our signature blend of blue and white agave in personal packets, 11.75 oz, 23.5 oz, gallon (11.5lb), and five pound bottles. We have a cookbook, Delicious Meets Nutritious, which offers tasty recipes and tips on how to use Xagave in everyday cooking. We have also recently introduced an expeller-pressed canola oil which is an organic, cold-pressed, oil.

Q: What are the health benefits of Xagave?

A: Xagave is sweeter than sugar, which means you use less and save calories. Xagave is low on the glycemic index which means it does not “spike” blood sugar and leaves you feeling full and satisfied after your meal. Xagave also contains inulin, a prebiotic fiber that promotes the growth of good bacteria, boosts your immune system, promotes regularity, increases bone density and aids in calcium absorption.

Q: Why is that better than regular sugar? And regular agave?

A: Xagave is sweeter so, by using less, you save calories. Xagave is digested slower by the body than regular sugar and has a special fiber that promotes calcium absorption and the growth of good bacteria not normally found in other agaves.

Q: What sets Xagave apart from other brands?

A: Xagave is a blend of blue and white agave nectars and is doesn’t alter the flavor of food like many other agave brands. Xagave also has inulin, a prebiotic fiber generally lost in production, put back into the nectar for even more health benefits.

Q: Where can we buy Xagave?

A: Xagave can be bought at select Sam’s Clubs, Kroger (Fry’s, Ralph’s Smith’s and King Soopers), Winco stores nationwide, Albertson’s L.L.C. and online at amazon.com and www.xagave.com

Q: Word on the street is you guys have some great recipes! Can you share one or two with us today?

A: Yes!

Carrot Cake
Makes 16 servings

Ingredients:

• 1 cup canola oil
• 1½ cups Xagave
• 3 eggs
• 2 tsp. vanilla
• 2 tsp. baking soda
• 1 tsp. salt
• 1 cup unsweetened coconut
• 2 cups grated carrots
• 2 cups crushed pineapple (with juice)
• 2 tsp. cinnamon
• 1 cup chopped nuts (walnuts or pecans)
• 3 cups whole wheat pastry flour*

Steps:

1. Preheat oven to 325°F.
2. Mix all the ingredients in a bowl and stir until smooth.
3. Pour into greased 9 x 13 inch pan.
4. Bake at 325°F for 50 – 60 minutes.
5. Let cool and frost with Cream Cheese Frosting (recipe follows)

This cake tastes even better on day two!

*See page 203 for nutrtitional info

Saves 3000 calories over traditional recipe!

Cream Cheese Frosting

Ingredients:

• 1/4 cup unsalted butter at room temperature
• 8 oz. cream cheese at room temperature
• 1 tbsp. lemon juice
• 2/3 cup Xagave

Steps:

1. With an electric mixer, blend all ingredients together until smooth.
2. Refrigerate until ready to use.

Tips and Notes:

Use as a frosting on carrot cake, chocolate cake, brownies, zucchini bread and banana bread.

And recipe #2:

Granola Bar Muffins
Makes 18 muffins

Wet Ingredients:

• 1 cup Xagave
• 3 eggs
• 1 cup plain low fat yogurt
• 2 tbsp. canola oil
• 2 tsp. vanilla
• 1 tsp. almond extract

Dry Ingredients:

• 1 cup whole wheat flour*
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/2 tsp. salt
• 3 cups rolled oats
• Fruit and Nuts
• 1 cup blueberries
• 1/2 cup dried cranberries
• 1/2 cup chopped nuts (almonds, pecans or walnuts)

Steps:

1. Preheat oven to 325°F.
2. Mix the wet ingredients in a large bowl or blender.
3. Mix dry ingredients (except oats) in a separate bowl.
4. Add dry ingredients to wet ingredients. Mix well.
5. Add oats, one cup at a time.
6. Fold in blueberries and cranberries.
7. Fill muffin tin to top and bake at 325°F for 23 to 28 minutes.

Substitute dried apricots and pecans or carrots, pine- apple and shredded coconut for “Fruit and Nuts”.

Saves 120 calories per muffin!

And, finally, some jam recipes!

Each recipe makes two quarts.

Raspberry Jam
Serving size 1 tbsp.

Ingredients:

• 4 lbs. raspberries
• 2 cups Xagave
• Juice from 1/2 lemon
• 1 tsp. lemon zest

Steps:

1. Put all ingredients directly into pot.
2. Bring to a boil and reduce to simmer.
3. Let simmer for 30 minutes, stirring occasionally.
4. Pour jam into an airtight container.
5. Jam will store in your refrigerator for several months or follow standard canning or freezer jam procedures.

Strawberry Jam
Serving size 1 tbsp.

Ingredients:

• 4 lbs. strawberries
• 3 cups Xagave
• Juice from 1/2 lemon
• 1 tsp. lemon zest

Steps:

1. Clean and remove stems.
2. Lightly blend strawberries, Xagave, lemon juice and zest in blender (you want to keep it chunky).
3. Pour mixture into pot, bring to a boil and reduce to a simmer.
4. Let simmer for 45 minutes, stir- ring occasionally.
5. Pour jam into an airtight container.
6. Jam will store in your refrigerator for several months or follow standard canning or freezer jam procedures.

Half the sugar of traditional jam!

Q: Is there anything else you’d like us to know about Xagave?

A: Xagave is just one product of Betterbody Foods and Nutrition and as we continue to grow we are committed to bringing products that you can trust and know are good for you.

Time for a giveaway! Xagave has generously offered to give a FIVE POUND BOTTLE OF XAGAVE to THREE WINNERS today!

 

To enter:

• Leave a comment below telling us your favorite sweet treat. Chances are, it could be made healthier with Xagave!
• For an additional entry, PIN A RECIPE from the Xagave recipe blog onto your Pinterest board! Leave an additional comment here.
• For an additional entry, post on Xagave’s Facebook wall saying hello and that Blend sent you! Leave an additional comment here.
• For an additional entry, follow Xagave on Twitter and tweet: “@BlendRetreat is giving away three @BetterBodyFoods Xagave 5 lb bottles! http://blendretreat.com/?p=346″ Leave an additional comment here.

Three entries possible, three winners will be picked on Monday, April 30th!

But wait, there’s more! Xagave has generously offered a FREE eCookbook to all Blend blog readers! You go to www.xagave.com/promo, fill out a BRIEF survey, and BAM! Free eCookbook. Fun fact, Blend Retreat host Janetha G has a recipe featured in the book!!

ALSO, Xagave has decided to offer a SPECIAL DISCOUNT to all Blend blog readers! Just use the code “MM20” in their online store and you will get 20% your ENTIRE order!

Thanks so much, Xagave, we can’t wait for your breakfast at the retreat!

XO, Katie, Lindsay, Janetha