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POPSAGAVE: Not just for tequila anymore! The real question is: can I sweeten my margaritas with agave nectar? Hmm, how about if I rim the glass with agave nectar and colored sugar crystals...the possibilities are endless!
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POPSHoney at risk of GE contamination The pressure will be on to use genetically altered plants because of higher yields. The nutritional value of those "Yields" may be lower because that seems to be the last objective.
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POPSNectar of the Gods: The cultural history of Chocolate
Chocolate was again the drink the of elite, the delight of the plebeians, the bitterest of potables, the most saccharine of sweets, the iconic symbol of Mesoamerica. In A Tale of Two Cities Dicken’s shows the transitional period of chocolate, between Mesoamerican luxury to the European commoners’ pleasure, when he explains with great detail Monseigneur’s elaborate consumption of chocolate in his Paris hotel room.In Europe—during the time of the novel, and even before—the price of chocolate was a luxury because it had to be brought across the Atlantic ocean before it could be consumed. It was not until 1828 when chocolate changed from a sacred drink to a solid bar we know today, through the addition of cocoa butter. Not only did chemist Coenraad Johannes van Houten of the Netherlands create the process of manufacturing cocoa butter, but he also discovered how to treat chocolate with alkalis to remove the bitter taste that had until that point been characteristic of chocolate.
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POPSBahai Non-Involvement In Politics Dr. Ali-Murad Davudi’s essay is at once chastening, a cautionary note. Yet it is a loving embrace of a nascent faith, an emerging global religion, the light of which we can as yet not fully observe, but a light that nevertheless is bathing the whole of humanity within God’s loving grace, in which the diversity of humanity will reach its zenith once unity is achieved through God’s loving grace. His apparent martyrdom at first glance for me left a pit in my stomach and terribly saddened my heart and soul. Reading this left me bittersweet. Bitter because I am human and I see his martyrdom as grossly unjust. However, the sweet nectar is that Mr. Dr. Ali-Murad Davudi’s spirit reaches through these words to touch our hearts. The effect is at once profound and humbling. Let his words be studied by all seekers of the light of God of whatever faith. And, if you are of any faith in our one Creator, please say a prayer for Dr. Ali-Murad Davudi, a scholar, a gentle
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POPSQuinoa Porridge 1/2 cup uncooked quinoa 1/2 cup water 1 cup milk 1/4 tsp cinnamon 1 tbsp chopped walnuts 1 tbsp dried cranberries 1 tbsp raisins 1 tsp agave nectar (honey) 1 tsp plain yogurt (optional) *Serves one hungry person. Add quinoa, water, cinnamon and 1/2 cup of the milk in a pot and bring to a boil. Reduce heat, cover and simmer for 10-15 minutes or until most of the water has been absorbed. Add the remaining 1/2 cup of milk, walnuts, cranberries and raisins and allow to simmer for about 5 minutes or until it reaches your desired consistency (it will gradually get thicker). Once it reaches the consistency you like, add the honey and the yogurt (yes, yogurt!) and stir to combine. Adding some yogurt might seem odd to some of you, but trust me, it provides a lovely silky consistency.
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