In the Raw Product Review and Giveaway (3 Winners)

Closed.  Congrats to Debbie C., Heidi Z. and XRAY Girl

I am always looking for ways to eat healthier, as well as prepare meals and desserts for my family in a more healthier manner.  But, with all the products on the market that claim they are all-natural, have zero calories, or are great alternatives to sugar, I have be skeptical and often reluctant to use them in my cooking.  As a health educator, I used to hold cooking classes and teach diabetics and others with health issues ways to improve their eating habits, while not having to sacrifice on their sweets and favorite dishes.  I incorporated sugar alternatives, as well as other baking products like apple sauce to replace sugars and other ingredients, but usually found the dishes to lack the much needed sweet taste that sugar and other products provide.  I had heard about In the Raw products, but had never tried them out personally, until recently, when I was sent samples.  After using them for the past week, I am wondering what took me so long to try them out.  I love how they measure the same as other ingredients, so I am not trying to figure out conversions, and the taste is amazing.  You would never guess that you were using a sugar/sweetener substitute.  

 

Agave In The Raw™ is 100% Natural Organic Agave Nectar, a delicious, naturally occurring liquid sweetener that comes from the blue agave plant, native to Mexico. Agave In The Raw™ is a natural alternative to syrup and honey and a delicious way to top pancakes, waffles, oatmeal and yogurt. Naturally, it also works well to sweeten beverages and is great for baking!

My Thoughts:

My husband ended up adding this to his oatmeal over the weekend, and said it tasted better than having used regular maple syrup.  And, he loved that is was 100% natural.  I, on the other hand, wanted to see how Agave in the Raw would taste when used in a banana bread recipe.  I found the following recipe off of the Agave in the Raw website and found it easy to make -- and, oh so delicious.  I couldn't get over how moist and mildly sweet the bread tasted, with the addition of the Agave liquid.

Super–ripe blackened bananas make the moistest cake. For best results, the eggs and all of the liquids should be at room temperature. Measuring the agave in the same cup,after the oil, makes pouring the agave out easier.

Ingredients:

• 2 large eggs
• 1 1/2 cups mashed very ripe banana,
  (3-4 bananas)
• 1/3 cup grapeseed or canola oil
• 3/4 cup Agave In The Raw™
• 1 1/2 teaspoons vanilla extract
• 1 cup unbleached all–purpose flour
• 1 cup whole–wheat pastry flour
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chopped walnuts

Directions:

Preheat oven to 325° F. Coat a 9x5x2 3/4–inch loaf pan with cooking spray and set aside.

In a large bowl, beat the eggs lightly. Add the bananas, oil, agave and vanilla and whisk to combine. In another bowl, combine the flours, cinnamon, baking powder, baking soda, and salt. Add the dry ingredients to the wet and whisk until just blended. Mix in the nuts. Pour the batter into the prepared pan.

Bake for about 60 minutes, or until a straw inserted in the center comes out clean. Cool in the pan on wire rack for 20 minutes. Unmold and cool completely before slicing. Banana bread improves in flavor and becomes more moist when wrapped in plastic wrap and allowed to sit at room temperature to mellow for 24 hours.

PER SERVING: 350 calories, 16g fat (1.5g saturated fat), 48g carbohydrate, 6g protein, 3g dietary fiber, 130mg sodium.

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Stevia rebaudiana Bertoni is an herb in the compositae family that grows as a small shrub in parts of Paraguay and Brazil. The glycosides in its leaves make it incredibly sweet, a property that is unique among the nearly 300 species of stevia plants. Stevia has been used to sweeten beverages and medicines for over 400 years. A scientist named Antonio Bertoni first recorded its use by native tribes in 1887.

Stevia is now grown and harvested in many countries around the world, predominantly China and Brazil. It has also been vastly popular in Japan for more than three decades, now representing 41% of that country's sugar substitute market. Stevia is also found as an ingredient in many products, such as ice cream, bread and soft drinks, throughout Asia and South America.
Stevia Extract In The Raw gets its delicious, natural sweetness from Rebiana (aka Reb-A) — an extract from the Stevia plant. This extract is the sweetest part of the plant and has recently been isolated to provide pure sweetening power without the licorice-like aftertaste that many of our predecessors exhibited. All you get is the sweet flavor without any calories.

Unlike some of our competitors, Stevia Extract In The Raw does not use additional sweeteners such as erythritol (Truvia™) and isomaltulose and erythritol (PureVia™) to mask the natural sweetness of Reb-A Stevia Extract. The high purity level of our product eliminates any of the licorice-like aftertaste associated with less pure Stevia products currently in the market.

Stevia Extract in The Raw is a perfect natural zero calorie sweetener for your coffee, tea, cereal, yogurt, and much more! Check out the recipe section for great recipes, as well as cooking and baking tips. 

 

My Thoughts:

I ended up making Red Velvet Cupcakes (using the recipes from their website), with the Stevia Extract In The Raw® Cup For Cup sample I was sent. My family could not tell that I had replaced the sugar with Stevia Extract in the Raw.  And, when I finally did tell them, the cupcakes were all gone.

Here is the recipe: 

Our adaptation of this southern favorite saves 60 calories and 10 grams of carbohydrate per cupcake.

INGREDIENTS:

CUPCAKES

• 1/3 cup unsweetened cocoa

• 3 tablespoons red food color

• 1 1/2 teaspoons vanilla extract

• 1/2 cup (1 stick) unsalted butter, softened

• 3/4 cup Sugar In The Raw®

• 4 egg yolks

• 3 egg whites

• 1 cup low fat buttermilk

• 1/2 teaspoon salt

• 1/2 cup Stevia Extract In The Raw® Cup For Cup

• 2 1/4 cups sifted cake flour

• 1 teaspoon baking powder

• 1/4 teaspoon cayenne pepper (optional)

• 1 1/2 teaspoons baking soda

• 1 1/2 teaspoons white vinegar

• 2 1/4 cups Cream Cheese Frosting

CREAM CHEESE FROSTING

• 2 (8 ounce) packages reduced fat cream cheese, softened

• 1/2 cup (1 stick) unsalted butter, softened

• 1 teaspoon vanilla extract

• 1/3 cup plus 1 tablespoon Stevia Extract In The Raw® Cup For Cup

• 1/4 cup 1% low fat milk

DIRECTIONS:

CUPCAKES

Preheat oven to 350°F.

In small bowl combine cocoa, red food color and vanilla, set aside.

In large bowl beat together butter and Sugar In The Raw. Add yolks one at a time and beat well after each addition. Add cocoa mixture and blend well.

In another bowl, beat egg whites until stiff peaks form, set aside. Combine buttermilk with salt. Combine Stevia Extract In The Raw, cayenne pepper and baking powder with cake flour. Add buttermilk mixture and flour mixture to cocoa mixture, alternating a third at a time beating after each addition. Combine baking soda and vinegar then add to batter and blend well. Fold in egg whites.

Fill each heart shape silicone baking cup 2/3 full with batter. Arrange cups on 2 baking sheets lined with parchment paper and bake 13-15 minutes or until a toothpick comes out clean.

Remove from oven and let cool 5-10 minutes before removing from baking cup. Cool cupcakes on rack before frosting.

Makes 24 cupcakes.

Note: If heart shape silicone cups are not available, muffin pans can be used.

CREAM CHEESE FROSTING

In a medium bowl combine all ingredients and blend well. Makes enough frosting for 36 cupcakes.

PER SERVING:

CUPCAKES

120 calories, 45 calories from fat, 5g fat, 3g saturated fat, 0g trans fat, 2g protein, 16g carbohydrate,1g dietary fiber, 170mg sodium, 45mg cholesterol.

CREAM CHEESE FROSTING ( 1 1/2 Tablespoons)

64 calories, 44 calories from fat, 6g fat, 3.6g saturated fat, 0g trans fat, 2g protein, 1g carbohydrate, 0g dietary fiber, 48mg sodium, 16mg cholesterol.

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Sugar In The Raw natural cane turbinado sugar is grown and cut exclusively in the tropics. There, nature's own sweetener is gently converted into the natural crystals that make Sugar In The Raw.
It is the result of slow boiling layer upon layer of high colored cane- allowing the golden crystals to retain their natural molasses and bringing the extra flavor and richness that nature intended. You'll immediately recognize the difference in our large crystals and deep golden hue. Sugar In The Raw adds rich taste to coffee and tea drinks and a robust flavor to baked goods. Its distinct luster and depth of its crystals distinguish Sugar In The Raw from all other natural sugars. 

My Thoughts:

And, what did I make with the Sugar in the Raw sample I was sent?...A Banana Foster Frappe (minus the rum extract).  Yes, you read right!  This frappe was so delicious -- even Savannah was licking her lips and asking for more.  The recipe below was taken from the Sugar in the Raw recipe section, were there are additional recipes for side dishes, entrees, desserts, beverages and more.  I couldn't get over how many tasty recipes they share.  It was hard narrowing it down to this frappe, but Savannah has been teething lately and we have found that frozen or cold drinks help her.  

Here is the recipe if you want to try it out:

Bananas Foster Frappe

Makes 4 servings (about 3 ½ cups)
2 bananas, peeled
1 tablespoon lemon juice
1/4 cup Sugar In The Raw®
1/4 teaspoon ground cinnamon
1/2 teaspoon banana extract (optional)
1 teaspoon rum extract (or ¼ cup dark rum)
3/4 cup low-fat half-and-half
3 cups low-fat vanilla ice cream, slightly thawed
4 strawberries, rinsed, hulled, and thinly sliced for garnish 

Preheat the oven to 350 degrees. Spray a medium-size baking dish with no-stick cooking spray and set aside. Slice bananas in half lengthwise, then cut crosswise into ½-inch pieces. Put the banana pieces in a small mixing bowl, add the lemon juice, Sugar In The Raw, and the cinnamon. Toss gently to coat evenly.

Place the banana mixture in the prepared baking dish and bake until the bananas are soft, about 10 minutes. Remove from the oven and cool completely.

Spoon the banana mixture with the accumulated syrup into an electric blender. Add the banana extract or banana liqueur (if using), the rum extract or the dark rum, the half-and-half and the ice cream. Blend until
smooth. Pour into chilled wine glasses and garnish with the strawberries. Serve immediately.

Note: Use banana extract if you like a more intense banana flavor. 

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--BUY NOW--

Click here to order online or to use the online store locator to find a retailer near you who carries In the Raw products. 

---GIVEAWAY---

Three (3) lucky readers will win an In the Raw prize pack., featuring each of the above products.  To enter, please complete the MANDATORY ENTRY first, and then as many EXTRA ENTRIES as you like.  Make sure you include your email address with each comment, so that I can contact you if you win.  Good luck!

MANDATORY ENTRY:

Head on over to Facebook and "like" the In the Raw fan page.  Then, comment on their page, letting them know Inspired by Savannah sent you.

EXTRA ENTRIES:

EXTRA ENTRIES:

(Please leave separate entries for each, along with your email address)

1) Subscribe to my blog via email (1 entry)

2) Follow me on Facebook (1 entry)

3) Vote for Inspired by Savannah on Startup Nations 2012 Leading Moms Competition --You can vote one time per day (2 entries) 

4) Enter any of my other giveaways, leaving a comment with the name of the giveaway (1entry per giveaway entered)

5) Blog about this giveaway. It must include a link to this specific post, as well as a link to my blog, http://ctmomreviews.blogspot.com/. (In your comment, please leave a link directly to your post – 3 Entries)

6) Follow me on Twitter (1entry)

7) Tweet about this giveaway (1 entry per tweet, per day; please include link to tweet in comment below)
Enter to #win an In the Raw Prize Pack  (3 winners)  @rmccoy1234 http://ctmomreviews.blogspot.com/ #giveaway (Ends 3/12)

8) Vote for me on picket fence blogs (See button on right side of blog -- One entry per vote, per day; Note:  You can only your one vote per day on ONE giveaway; duplicate comments on other giveaways on the same day with be void)

9) Add to a Giveaway Linky site  (5 entries)

10) Check out the Agave, Sugar or Stevia Extract in the Raw  websites, and share something you learned about these brands. (1 entry for each website visited and commented on)  

Open to US residents only. Giveaway ends on March 12, 2012 at 11:59PM EST. I will then use Random.org to choose a winner. Winner will have 48 hrs. to respond to my email to claim prize. If I don't hear back from selected winner, I will draw another winner.

 

Disclosure:  I was given a family 4-pack from the vendor in order to share an honest review of the opening night performance.  The views are mine and mine alone.