The NON GMO labeling of Zulka Morena Sugar is inspiring to me. I was asked to share a recipe for the holidays, and Zulka was an ingredient. When I learned what it was, I knew that I had to share.
SIDEBAR: Mr. Shapiro, my seventh grade home room teacher helped my class to remember how to spell “conscience.” Mr. Shapiro said… “con” “science.” Interestingly, the prefix “con” means “with.” Imagine a food product working with natural science these days, versus going into a laboratory to create a sugar substitute, using inorganic matter to be used by the human body (organic matter), thinking that the body can be fooled into accepting that which isn’t part of our natural DNA makeup. Is it any wonder that we have so much cancer, heart disease, and diabetes these days, increasing occurring in our children, not just the aging?
Call me ridiculous. I don’t care. I run with ideas and proven science by a minority of scientists who are independent and not on someone’s payroll, and appreciate deep thinkers like Soren Kierkegaard:
“Truth always rests with the minority, and the minority is always stronger than the majority, because the minority is generally formed by those who really have an opinion, while the strength of a majority is illusory, formed by the gangs who have no opinion — and who, therefore, in the next instant (when it is evident that the minority is the stronger) assume its opinion… while truth again reverts to a new minority.”
First of all, I eat very little sugar; and when I do, it’s turbinado (raw sugar). Even my hummingbirds get Turbinado sugar (with no red dye added) in our humming bird feeders. They visit less frequently (takes their little bodies a bit longer to digest, thereby giving them a more pure fuel). And, they jealously guard their food supply. They just know what they’ve got.
So… Zulka as a sugar…
FROM THE WEB: “Zulka Morena sugar is minimally processed and comes straight from freshly-harvested sugar cane. Zulka sugar is never refined, which helps preserve the fresh, real flavor and natural properties of the sugar cane plant, resulting in a better tasting and less processed sugar.”
Zulka products are a bit more refined than my turbinado choice, and they have the Non-GMO Project Verification seal. It is much better than completely refined sugar. And, they’re not waiting around for products to have to be labeled, and that’s a brilliant move based on integrity. Eventually, just as red dye had to be labeled and MSG has to be labeled, so will GMO products have to have the label. This will allow for educated choices, when we’re buying our food products. Zulka has to go through a rigorous testing process established by the Non-GMO Project for complete GMO avoidance, so I endorse this sugar.
If I couldn’t find Turbinado in a grocery store, I’d reach for Zulka.
If you’re up for a great recipe for this holiday season, since we’re now into the deep party mode, I’m going to share Zulka’s recipes sent to me. Just, for your own health’s sake, reach for a sugar that’s not completely refined. Your body will thank you later.
Sparkling Apple Cider Sangria
- 1/4 cup Zulka Morena Sugar
- 2 tsp cinnamon
- 2 cups Apple Cider
- 1/2 cup of Apple Brandy
- 750 ml bottle white wine (Pinot Grigio or Sauvignon Blanc work best)
- 1 bottle sparkling apple cider
- 5-6 apples, cored and sliced thinly
- Cinnamon sticks
Mix together the cinnamon and sugar in a small bowl. In another small bowl, pour a little of the brandy. Dip the glasses in the brandy and then the cinnamon sugar. Add a few apple slices to each glass. Set aside.
Pour the remaining cinnamon sugar in a large pitcher. Add the apple cider and stir until the sugar is dissolved. Top with the brandy and wine and mix. Add the rest of the apples. Chill until ready to serve.
Add the sparkling cider right before serving. Garnish with an apple slice and a cinnamon stick. Serve chilled. Add ice if desired.
Want more? Check out this one:
Christmas Cranberry Lime Mojito
2- 12 ounce bags of fresh cranberries
1 cup plus 3-4 Tbsp sugar, divided
2/3 cup water
1/3 cup fresh lime juice
1 bottle white rum (such as Bacardi Silver)
3-4 bottles, 10”-12” high with a rubber stopper and snap closure
To make the infused rum:
Pour 1 tablespoon of sugar into each bottle and add a little rum. Swirl it around until the sugar is starting to dissolve.
Poke holes in all the cranberries with either a skewer or knife. Fill each bottle 1/4 way with the cranberries. Take one of the limes and slice the rind into thin strips. Divide half the rinds between each bottle. Add more cranberries then more lime rinds then more cranberries until about 3/4 full of berries. There will be leftover berries to use as garnish for the drinks which can be frozen until using again.
Using a funnel or a measuring cup, carefully fill the bottles almost all the way with rum. Secure the lids and gently tip the bottles back and forth to mix the sugar and get liquid into the cranberries. Let infuse for at least 2 weeks and up to two months. The longer the infusion time the stronger the cranberry flavor.
To make the Mojitos:
Combine water, lime juice and one cup sujar in a sauce pan and heat until the sugar is dissolved. Let cool completely.
Slice the remaining limes into thin wedges.
Add a few mint leaves with a teaspoon of the lime simple syrup to tall mojito/collins glasses and bruise slightly with a cocktail muddler. Add a little ice and some cranberries (fresh or frozen) and a few lime slices, then layer again 1-2 more times. Add 2 ounces of the cranberry infused rum, another teaspoon of the lime simple syrup to each glass and top with soda water. Garnish with cranberries, mint and lime. Serve immediately.