|
Honey Cooking Recipes:
UPDATE: We have fixed the error with honey recipes being submitted to the wrong place. Honey Pacifica is creating a honey recipes book, and we are looking
for submissions of any type of honey recipe (main course, dessert,
dressing) to include in the book. There will be a reward of
$25 in Honey Pacifica gift cards to those people whos submission
is included. If you have any personal recipes involving honey,
please use this format
and send them to honeypacifica@hotmail.com.
All submissions become property of Honey Pacifica.
Honey:
The Gourmet Medicine
Read
this fascinating discussion on the history of honey,
particulary focus on its impact as curative and preventative
medicinal aid. This book organizes the breakthroughs
of recent scientific studies in a comprehensible way,
which mixing in ancient folklore for additional perspective.
Offering many ways for you to add honey into your diet
and lifestyle, it is a must for any health enthusiast.
Positive
Reviews for Honey: The Gourmet Medicine
"...an
eye opener...especially pertinent in this time of multidrug-resistant
bacteria. I plan to add honey to my list of beneficial
substances that I use to help people heal."
- Daniel Blodgett, M.D.
________________________________________
"...very informative and well written. I highly
recommend this reading for everyone, especially medical
professionals."
- Christopher M. Kim,M.D. __________________________________________________________
__________________________________________________________ |
|
About
the Author:
Joe
Trayor earned his B.S. in Horticulture and M.S. in Soil
Science from the University of California at Davis. He
was a beekeeper for four years in the 1970s and currently
operates a pollination (bee rental) and agricultural consulting
service in California's San Joaquin Valley. Traynor is
the author of two previous books, Ideas in Soil and
Plant Nutrition and Almond Pollination Handbook
(Kovak Books, Bakersfield, CA) and numerous articles on
bee and plant nutrition. He is a long time friend of the
people at Honey Pacifica. |
|
_______________________________________________________________________________________
Nathan
Donahoe - Chef of the People Video:
many
interesting recipes, featuring our own honey.
Many
thanks to Nathan Donahoe, who is the creator of all these delicious
recipes below.
A message from Nathan-
“As
a holistic gourmet chef, I prepare food for a wide variety of
people. Some of my clients hire me to prepare high-end meals
that dazzle and excite the palate. Others are battling serious
illnesses such as cancer and need nutrient dense foods to assist
in their recovery. What they both have in common is that they
want food that tastes great and is going to leave them feeling
good at the end of the day. That is why I use Honey Pacifica
Cold-packed Raw Honey as my sweetener of choice for all of my
meals. With more and more people becoming allergic to white
sugar and other processed sweeteners, I find that Honey Pacifica’s
low temperature processing preserves the digestive enzymes and
vitamins that prevent sugar highs and lows. Plus, with a large
variety of exotic flavors such as Washington Raspberry and Creamy
Wildflower, my clients never get bored.
I
hope you enjoy the recipes that I made for you. I originally
created them because I couldn’t eat my favorite foods
(i.e. ice cream and soda) anymore because of an allergy to white
sugar. So I created recipes that reminded me of them and discovered
that I liked them even better. I later found out that others
had the same sensitivities I had and was able to share them.
It
took a lot of love and hours in order to create recipes that
taste great, while preserving the health benefits of Raw Honey.
I know that you will enjoy eating them, as much as I did creating
them. If you ever have any questions, comments or recipes of
your own that you wish to share, please feel free to email me
at Nathan@honeypacifica.com”
Nathan
Donahoe is currently Executive Chef at Pangaia; a raw food and
permaculture community on the Big Island of Hawaii. His website
is www.chefofthepeople.com and www.pangaia.cc
All
below recipes are copywrited by Nathan Donahoe
Raw
Honey Mustard Dressing: © Nathan Donahoe
Ingredients:
1/4
cup of Honey Pacifica™ Sage Raw Honey
1/4 cup plus 1 teaspoon organic djion mustard
1/4 cup Raw apple cider vinegar
1/4 cup plus 2 tablespoons cold-pressed olive oil
1 1/2 teaspoons Celtic Sea Salt
Yields
1 and 1/8 cup of dressing
Procedure:
1.
Place honey, mustard, vinegar and salt in blender or cuisinart.
Pulse for 10 seconds.
2. Turn on medium setting and begin slowly adding oil so that
it incorporates smoothly. This should take roughly 15 seconds.
Store in refrigerator
This
classic recipe can be used as for sauces or as a salad dressing.
The enzyme rich honey helps to break down the salad greens and
improves digestibility. The sage honey imparts the familiar
sweet honey flavor that combines perfectly with the spiciness
of the mustard.
Orange
Lime Spritzer: © Nathan Donahoe
Ingredients:
3/4
cup of Honey Pacifica™ Orange Blossom Raw Honey
1/2 cup of fresh squeezed lime juice, strained
1.5 quarts of sparkling mineral water or soda water
2 cups of ice
Several citrus fruit slices (orange, lemon, lime)
Yields
½ gallon of Orange Lime Spritzer
Procedure:
1.
Place lime juice, water and honey in that order in blender.
Blend on high for 8 seconds or until thoroughly incorporated
2. Add ice, fruit wedges and serve in a pitcher
This is a perfect thirst-quencher to serve during the summer
and spring months. The orange blossom honey adds a hint of orange
fragrance that mixes subtly with the lime juice; creating a
sweet beverage that your friends will not believe is healthy
for them.
Raw
Vanilla Ice Cream (with extract): © Nathan Donahoe
Ingredients:
1 cup organic, pasture-fed eggs (3-4 eggs)
1/2 C organic raw (unpasteurized) milk
1 C organic raw (unpasteurized) cream
3/4 C Honey Pacifica™ Creamy Wildflower Honey
1 tsp organic vanilla extract
Yields:
1 quart of ice cream
Procedure:
1.
Place eggs and honey in that order into a blender, cuisinart
or bowl with electric hand mixer*. Blend for ten seconds or
until thoroughly incorporated and slightly frothy
2. Add milk, cream, vanilla and blend for 10 more seconds or
until thoroughly incorporated.
3. Place in a sealed container and chill in freezer for at least
1 hour or in refrigerator for 3 hours. Make sure the base is
as cold as possible without beginning to freeze. This will make
it easier for the ice cream to form.
4. Follow instructions on the machine. Freeze overnight then
enjoy!
Make
sure to add the honey last, this will prevent the honey from
sticking to the bottom of the bowl and not blending.
Congratulations!
Now you can enjoy ice cream again without all of the unhealthy
white sugar and chemicals. The creamy wildflower honey blends
perfectly in this recipe to sweeten the ice cream without giving
a strong honey taste. A perfect healthy dessert for children.
Raw
Strawberry Lemonade: © Nathan Donahoe
Ingredients:
1
cup Honey Pacifica Creamy Wildflower Honey
1 dry pint of organic strawberries
1 cup of organic meyer lemon juice
5 cups of water
Ice to chill
Yield
½ gallon of strawberry lemonade or 8 servings
Procedure:
1.
Wash strawberries and pat dry. Cut off green stems and throw
away. Place berries in blender with lemon juice and honey on
top (so honey doesn’t stick to bottom).
2. Blend on high for 10 seconds or until incorporated.
3. Add water and blend on high for 10 seconds or until incorpated.
4. Strain through a fine mesh strainer to remove strawberry
pulp.
5. Keep in fridge and add ice before serving
I
substitute Honey Pacifica Creamy Wildflower Honey for white
sugar in many of my recipes. It has a sugary yet fruity taste
with barely a hint of traditional honey flavor, perfect for
fussy children. This recipe is made slightly strong so ice can
be added.
Raspberry
Whipped Cream: © Nathan Donahoe
Ingredients:
1 pint organic raw (unpasteurized) cream
1/3 cup Honey Pacifica™ Creamy Raspberry Honey
1 tsp organic vanilla extract
1 pint of organic raspberries
Sprig of mint
Yieldss:
6-8 servings
Procedure:
1.
Place cream in food processor, blender or bowl (if doing by
hand). Place honey and vanilla extract on top of cream. This
is done so the honey doesn’t stick to the sides.
2. Pulse for 15 seconds or until cream reaches desired consistency.
Do not get too thick or it will turn too butter. If doing by
hand, whisk cream with a wire wisk for upwards of 10 minutes,
switching arms as needed or letting a friend try.
3. Garnish with mint
"Every
time I taste Honey Pacifica Raspberry Honey I am blown away
at how much it tastes like I am eating an actual raspberry.
This is the first dessert I make for my clients to show them
how decadently healthy raw honey can be." - Nathan
Raw
Caramel Apples: © Nathan Donahoe
Ingredients:
1
organic apple (red delicious or granny smith works best)
2 oz of Honey Pacifica Buckwheat Honey
2 cups of walnuts, crumbled in a bowl
Yield
10-12 servings
Procedure:
1.
Cut apple into 10-12 even sized pieces.
2. Spread honey with a butter knife the thickness of a quarter
on one side of apple.
3. Quickly press into crumbled nuts and evenly coat one side.
Make sure honey doesn’t start to come off apple. Put nut
side up on a plate and place in freezer for 2 minutes.
4. Once honey has set and doesn’t move, repeat step 1-3
on the other side. Once all slices are done, leave plate in
refrigerator, or if cool enough, leave at room temperature.
Honey
Pacifica Buckwheat Honey has that characteristic caramel flavor
that reminded me of carnivals I used to attend as a kid growing
up in Texas. The first time I tasted this honey, it brought
me back to those times of clowns and the soda bottle ring toss
(impossible to do) and I knew it was perfect for a Raw Caramel
Apple recipe.
Smoothie
Recipe: © Nathan Donahoe
Yields:
1 quart smoothie
2
cups of raw milk or 1.5 cups raw milk plus ½ cup raw
cream
2 raw eggs
1 ripe banana
2 tbsp. Honey Pacifica Avocado Honey or to taste
1 tbsp. Raw Cacao (chocolate) powder
¼ tsp. vanilla extract
Optional
Bee pollen
Berries
1.
Tear apart banana into quarter size pieces and place at bottom
of blender, along with eggs. Add honey on top of banana and
egg mixture. This is done to make sure the honey doesn’t
stick to the side of the blender.
2. Add 1/2 cup of milk and blend on high for 10 seconds or until
honey is %75 incorporated (a few chunks of crystals is fine).
This is done so the cold milk doesn’t chill the honey
preventing incorporation.
3. Add rest of ingredients and blend for 10 seconds or until
incorporated
4. Store in refrigerator for 4 days or until taste turns undesirable.
"I
use avocado honey specifically for its sweet, molassesy taste
that goes so well with the dark, bitterness of the chocolate.
I love this recipe because it is reminiscent of my childhood
where I would purposefully sog my breakfast cereal in order
to impart the rich grain flavor to my milk. I would then drink
the milk and throw away the rest!" - Nathan
|
