Many folks avoiding processed sugar are turning to natural sweeteners such as honey and agave. Agave nectar comes with a couple of benefits. It can be part of a vegan diet since it is plant-based (some sugar is processed using animal products), and though it has properties similar to sugar, agave’s glycemic index is low, making it more acceptable for diabetics.

Agave is light and subtle with no bitterness. Since agave is about 40 percent sweeter than sugar, less is used in cooking. For baking, agave browns more quickly than sugar, so it’s often best to reduce baking temperature by 25 degrees.

JICAMA MANGO SLAW

2 large half-ripe mangoes, peeled and julienned
1 large carrot, peeled and julienned
1 red bell pepper, julienned
1/2 large jicama, peeled and julienned
1 tablespoon apple cider vinegar
1 tablespoon agave nectar (available at health food stores and most supermarkets)
1 tablespoon olive oil
1-1/2 tablespoons fresh lime juice, or to taste
1-1/2 tablespoons minced fresh mint
1 teaspoon lime zest

In bowl, combine mangoes, carrot, bell pepper and jicama.

In another bowl, whisk vinegar, agave, olive oil and lime juice.

Pour agave mixture over mango and veggies. Sprinkle with mint and lime zest; toss to mix. Chill at least 30 minutes before serving. Serves 6.

Approximate nutritional information, per serving: 130 calories, 2.5 g fat, no saturated fat, no cholesterol, 15 mg sodium, 26 g carbohydrate, 7 g fiber, 16 g sugar, 1 g protein

CURRY DIJON AGAVE CHICKEN

1/3 cup butter, melted
1/3 cup agave
1/4 cup Dijon-style prepared mustard
4 teaspoons curry powder
1/8 teaspoon ground cayenne pepper, or to taste
4 skinless, boneless chicken breasts

In medium bowl, combine melted butter, agave, mustard, curry powder and cayenne powder; mix well.

Place chicken in 9-by-13-inch pan and pour agave-mustard mixture over it. Cover and place in refrigerator. Marinate at least 4 hours or overnight.

Preheat oven to 375 degrees. Remove pan from refrigerator and bake, covered, for 10 minutes.

Remove cover; baste with sauce from pan and bake another 10 minutes or until juices run clear (thicker pieces will take longer). Serves 4.

Approximate nutritional information, per serving: 400 calories, 170 g fat, 10 g saturated fat, 150 mg cholesterol, 400 mg sodium, 22 g carbohydrate, 2 g fiber, 21 g sugar, 40 g protein

AGAVE-LIME DRESSING

1 cup olive oil
1 cup agave
1/4 cup lime juice
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1-inch piece ginger root, peeled
1/2 teaspoon salt
1/2 teaspoon pepper

Put all ingredients into blender; cover and blend well.

Serve with fresh fruit. Makes about 2 cups or 18 servings.

Approximate nutritional information, per 2 tablespoon serving (based on 18 servings): 160 calories, 12 g fat, 1.5 g saturated fat, no cholesterol, 65 mg sodium, 15 g carbohydrate, 1 g fiber, 14 g sugar, no protein

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More Hawaiian Electric Co. recipes are available at www.heco.com.