Lunch: Sangrita

This recipe includes superfoods such as:

Agave

Health benefits of Sangrita

Agave, a sweetener derived from the core of the agave plant, is frequently highlighted in nutritional discussions due to its notably low glycemic index (GI) rating. With a GI score of just 17, it stands out from many other natural sweeteners and sugars that often have higher GI values. For those unfamiliar with the term, the glycemic index is a measure that ranks foods based on how significantly they raise blood glucose (sugar) levels after consumption. Foods with a lower GI value are absorbed more slowly and cause a more gradual rise in blood sugar levels, which is particularly crucial for individuals managing conditions like PCOS (Polycystic Ovary Syndrome).

Ingredients

32 ounces tomato juice
2 cups fresh orange juice
1 cup Tequila (recommended: Herradura Blanco)
1 cup fresh lime juice
1/4 cup agave juice
5 dashes hot pepper sauce (recommended: Tabasco)
2 dashes Worcestershire sauce
Caramelized Spanish Onion, recipe follows
1 guajillo chile, stemmed, seeded, soaked in boiling water for 15 minutes and finely chopped
1/4 teaspoon freshly ground black pepper
1 tablespoon smoked paprika
1 tablespoon kosher salt
Lime wedged and sliced, for garnish and moistening glass rim
Caramelized Spanish Onion
1 tablespoon canola oil
1 Spanish onion, peeled, halved, thinly sliced

Instructions

Combine into a pitcher the tomato juice, orange juice, tequila, lime juice, agave, hot sauce, Worcestershire sauce, onion, chile, and pepper. Stir to combine, cover and refrigerate.
In a shallow bowl or plate, combine the smoked paprika and salt. Moisten the rim of the glass with a lime wedge, and dip into the paprika-salt mixture. Put ice into a glass, and pour the mixture over and garnish with a lime slice.