Its the time of year that the sap is flowing, and you can see small smoke trails in the sky all around my farm with everyone boiling down their maple Syrup, so I thought I would touch on sweet things.. The two I would consider the most natural and healthy, are both able to be produced locally, Raw honey, and Maple Syrup, both can be used in cooking, baking and honey can be used to sweeten drinks or as a health food in and of itself.
Next would come sugars, these would include brown sugar, and white sugar, and I am going put Molasses, in the same group because, a) its what makes Brown sugar-brown and b) it is either a by-product of sugar cane or sugar beets.
All three of the sugars listed above are very stable storage sweeter’s but they are by far much more processed then the raw honey or the maple syrup. I would recommend these be used in moderation, and in truth, if I could find a way to can without white sugar and get a stable long shelf life with a high quality product, I would do so, but as is, I am always using the light syrups whenever possable.
I would highly recommend that you stay away from Corn Syrup, or as they are now going to call it Corn Sugar in the hopes that we will be fools and that with a name change, we will forget all the studies that have found this product to be harmful to our bodies. I have moved this product of our menu plan. Now if I eat something that has it, within a few hours I feel sick and typically down a bit for a couple days till it clears.
I love food and sometimes I want things to be sweet, but if you can reduce your typical amount of sweeter used you will find that there are many rewards for doing so.
Breakfast- Cornbread, Eggs with Kale, Oven baked Hashbrowns
Lunch-Fried Cornbread, topped with fresh maple syrup, with a side of canned Pears
Supper-Leftover Pork Roast with Leftover mash potato’s with the second half of the jar of canned Pears
Extras: Lemon Cranberry cookies, Small homemade chocolate Cranberry bar
Drinks, Water, Lots of water, Tea and Hot Chocolate.