I’ve said this before, but I’ll admit it again. Being a nutritionist doesn’t stop me from having a full-on sweet tooth. That’s my thing, that’s my issue, that’s my problem, that’s what I’d want if I was stranded on a dessert (Fruedian spelling slip) island.
Stranded with Brad Pitt? No thanks. Stranded with something sweet? Count me in! Stranded with a maple tree and some sap buckets? Yeah!
Pancakes and pure maple syrup — yep, that’s my downfall.
They’re just maple syrup holders. A reason to eat pure, organic, grade A, Vermont maple syrup.
Knowing full-well I’d be better off topping my pancakes and hot cereal with something other than liquid sweetness, I’m always up for a healthier option. Once again, Ali, from Whole Life Nutrition has come to the rescue, inspiring me to try something new. She just did a post on blueberry syrup and it looks divine. I, however, picked up another big bag of fresh Colorado peaches in my CSA box on Monday.
what you need
6-7 ripe peaches, pitted and chopped in small chunks
1 cup water (a little less if you have very juicy peaches)
2 teaspoons agar-agar *
1 tablespoon honey
1/2 teaspoon cinnamon
what you do
Wash and chop the peaches. I put the chopped peaches in a large strainer like this, over a larger bowl. I squished (sophisticated culinary term) out some of the juice into the bowl, pressing and smooshing the peaches into the strainer. Pour water and collected peach juice into a medium-sized sauce pan. Add agar-agar and bring to a boil. Reduce heat to a strong simmer and stir frequently for 5 minutes until agar-agar has fully dissolved.
* Agar-agar is a thickener made from seaweed. You could use arrowroot powder for the thickening agent, or skip it altogether. I like using agar-agar because it’s high in iodine and I feel like I need a dose now and then for thyroid health.
Add peaches, cinnamon and honey and continue simmering and stirring for another 10 minutes, until sauce thickens and water is reduced. It should be the consistency of applesauce.
You have to stir frequently so you might as well keep yourself busy. Stand facing your kitchen counter, about 3 feet away (maybe a little more depending on how tall you are). Okay, here’s the disclaimer. Read this and swear to me you’re not going to do something stupid. Ask your doctor if it’s okay for you to do push-ups against the kitchen counter. Don’t slip on the floor, chip your tooth, hurt your shoulder or whatever else is possible. Make sure you have decent shoes on, your floor isn’t wet and you’re not standing on a banana peel.
With your feet at least 3 feet from the counter, bend over and grasp the edge. Now you’re at a 90 degree angle similar to Uttanasana Forward Bend demonstrated in this illustration. The only difference is you’re grasping the counter top and your feet might be farther away from the cabinet. The farther away, the harder the push-up. Also, the easier it is to slip and hurt yourself (see above disclaimer, read it again). Using core strength (imagine velcro-ing your belly button to your spine from the inside — work your abs), do a series of strong push-ups. Don’t sag. Start with 10 push-ups, rest, stretch back into Uttanasana Forward Bend and then stir your peach syrup; do 10 more push-ups, rest, stretch back into Uttanasana Forward Bend and continue to stir your peach syrup. And on you go. Think of how much strength you build just hanging around in your kitchen waiting for stuff to happen. Seriously, I do iron-chef-girl yoga all the time.
Serve your peach syrup warm over pancakes or let cool and store in a glass jar in the refrigerator for later use. This is great over ice cream, hot cereal (wonderful over hot teff or GF oatmeal), buckwheat pancakes, French toast, or waffles.
Whew, cooking is hard.