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Before you jump to Agave Lemon-Limeade recipe, you may want to read this short interesting healthy tips about Information on How to Boost Your Mood with Food.
For the most part, people have been trained to think that “comfort” foods are not good for the body and need to be avoided. At times, if the comfort food is a high sugar food or another junk food, this is very true. At times, comfort foods can be very nourishing and good for us to eat. A number of foods honestly do improve your mood when you eat them. When you are feeling a little down and are in need of an emotional pick-me-up, try a couple of these.
Grains can be good for driving away a bad mood. Quinoa, millet, teff and barley are all actually great for helping increase your happiness levels. They help you feel full also which can truly help to better your mood. It’s not difficult to feel depressed when you feel famished! The reason these grains elevate your mood is that they are not difficult for your body to digest. They are easier to digest than other foods which helps bring up your blood sugar levels and that, in turn, elevates your mood.
As you can see, you don’t need to eat junk food or foods that are terrible for you so you can feel better! Try a few of these instead!
We hope you got benefit from reading it, now let’s go back to agave lemon-limeade recipe. You can cook agave lemon-limeade using 7 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to cook Agave Lemon-Limeade:
- Provide Ingredients
- Provide 3 medium lemons– juiced
- Get 7 medium limes – juiced
- You need 1/4 to 1/3 cup agave nectar
- Provide 2 quart water
- Use 1 or 2 drops food color, optional
- Take 1 fruit for garnish, optional
Instructions to make Agave Lemon-Limeade:
- NOTE: Juice of lemons and limes should measure to 1 cup.
- Mix 1/4 cup of agave nectar to juice….stir
- Add sweetened juice to water
- Stir….chill in refrigerator
- Serve over ice
- Garnish with lime slice or fruit of your choice. Also 1 or two drops of food color may be added.
- Enjoy.
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