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REPORT - HONEY IN THE KITCHEN - 25 RECIPES

Incorporating honey into your diet is easy and delicious. Be sure that you use local, organic honey (and other ingredients) whenever possible.

Strawberry Honey Smoothie

Ingredients: 6 1 cup strawberries

6 1 tablespoon honey

6 1 teaspoon vanilla

6 1 cup milk

6 1 frozen banana

Instructions:

Blend all ingredients in a blender until well combined. Pour into a glass and enjoy.

Greek Honey Parfait

Ingredients: 6 2 cups Greek yogurt

6 2 tablespoons honey

6 1 cup fresh fruit

Instructions:1. Place a few tablespoons of

yogurt in the bottom of two glasses.

2. Top the yogurt with a drizzle of honey and a bit of fruit.

3. Continue until the glasses are full.

4. Serve while fresh.



Honey Lemon Tea

Ingredients: 6 1 tablespoon freshly squeezed

lemon juice


6 1 cup boiling water

Instructions:1. Squeeze the lemon juice into

a mug.

2. Add the honey and stir.

3. Pour boiling water over the honey and lemon. Stir, and enjoy while warm.

Cinnamon Spiced Honey Butter

Ingredients: 6 1/4 pound unsalted butter


6 1/2 teaspoon cinnamon

6 1/4 teaspoon salt

Instructions:1. Using a mixer with a paddle

attachment, mix all ingredients together.

2. Serve honey butter at room temperature.



Honey Almond Smoothie

Ingredients: 6 1 1/2 cups almond milk

6 1/4 cup almond butter


6 1 tablespoon cinnamon

6 1 frozen banana

Instructions:

Place all ingredients in a blender. Mix on high until smooth.

Easy Honey Fruit Dip

Ingredients: 6 1 cup Greek yogurt


6 1 teaspoon vanilla


Instructions:1. Combine all ingredients in a

bowl.

2. Chill before serving.

Mint-Infused Honey

Ingredients: 6 2 cups honey

6 1/2 cup dry mint leaves

Instructions:1. Place honey and mint in a cast

iron pot.

2. Simmer on low heat until it almost reaches a boil.

3. Once cool, pour honey into a jar through a cheesecloth to strain out the mint leaves. Store in a cool, dark place.



Honey Carrot Soup

Ingredients: 6 2 cups carrots

6 4 cups vegetable broth

6 1/4 cup honey

6 3 cloves garlic, crushed

6 Salt and pepper to taste

6 1 cup heavy cream

6 Chopped parsley for garnish

Instructions:1. Peel and slice carrots.

2. Put carrots, broth, honey, garlic and salt and pepper in a sauce pan.

3. Bring soup to a boil, then sim-mer for 30 minutes.

4. Puree soup in a blender, then pour back into pot.

5. Stir in cream and serve topped with parsley.

Fruit and Nut Honey Butter

Ingredients: 6 1/2 cup butter, softened

6 1/4 cup walnuts

6 1/4 cup dried fruit

Instructions:1. Mix together all ingredients with

a whisk.

2. Refrigerate until solid.

3. Spread on gluten-free crackers or bread.



Almond Honey Cake

Ingredients: 6 4 cups almond flour

6 2 teaspoon baking powder

6 1 teaspoon baking soda

6 1 teaspoon cardamom

6 1 teaspoon ground ginger

6 1 teaspoon sea salt

6 3 eggs, beaten

6 1/3 cup of honey

6 1/4 cup coconut oil

6 6 ounces of raspberries

6 Pistachios for garnish

Instructions:1. Preheat oven to 350 degrees

Fahrenheit. Grease two 9 inch pans with butter and dust with almond flour.

2. Whisk together dry ingredients.

3. Combine wet ingredients in a separate bowl. Fold in raspber-ries. Mix in the dry ingredients and put batter into pans.

4. Bake for 45 minutes or until a toothpick comes out clean.

5. Sprinkle top of cake with pistachios and serve.



Honey Cookies

Ingredients: 6 1 cup honey

6 ⅓ cup coconut oil

6 2 eggs

6 1 cup almond milk

6 3 1/2 cups gluten-free oat flour

6 1/2 cup brown rice flour

6 2 teaspoons baking powder

6 1/2 teaspoon baking soda

6 1 teaspoon cinnamon

6 1/2 teaspoon nutmeg

Instructions:1. Preheat oven to 375

degrees Fahrenheit.

2. Combine the oil and honey together. Stir eggs and milk into the mixture.

3. Sift dry ingredients together, then combine with honey mixture.

4. Place dough by teaspoons on greased baking sheet and bake for 12 minutes or until lightly brown.

Honey and Peanut Butter Milkshake

Ingredients: 6 1/2 cup milk

6 1 tablespoon peanut butter

6 1 tablespoon ground flax seed

6 2 teaspoons honey

6 1/2 teaspoon vanilla extract

6 1/2 teaspoon apple cider vinegar


6 1 pinch sea salt

6 1 frozen banana

6 1 teaspoon raw cacao nibs for garnish.

Instructions:

Blend until smooth. Pour into a glass and top with cacao nibs.



Honey Almond Bars

Ingredients: 6 1 cup rolled oats

6 1/4 cup slivered almonds

6 1/4 cup sunflower seeds

6 1 tablespoon flax seeds

6 1 tablespoon sesame seeds

6 1 cup gluten-free puff cereal

6 1/3 cup currants

6 1/3 cup dried apricots

6 1/3 cup raisins

6 1/4 cup almond butter

6 1/4 cup coconut sugar

6 1/4 cup honey

6 1/2 teaspoon vanilla extract

6 Pinch of salt

Instructions:1. Preheat oven to 350 degrees

Fahrenheit.

2. Spread oats, almonds, flax and sesame seeds on a lightly greased baking sheet.

3. Bake until toasted, or about 10 minutes. Shake frequently.

4. Transfer oats, nuts, and seeds to a bowl and add cereal and fruit. Shake to mix.

5. Combine the remaining ingredients in a saucepan and heat until bubbly.

6. Pour heated liquid over dry in-gredients in a bowl and combine well.

7. Transfer mixture to the greased pan. Coat your hands in coconut oil and press mixture down to form to the pan.

8. Refrigerate for 30 minutes or until hard. Cut into bars and enjoy.



Lavender Honey Ice Cream

Ingredients: 6 2 cups heavy cream

6 1 cup half and half

6 2/3 cup honey

6 2 tablespoons dried lavender flowers

6 2 eggs

6 1/8 teaspoon salt

Instructions:1. Bring cream, half and half, hon-

ey and lavender to a boil over medium heat. Stir frequently.

2. Remove from heat and let steep, covered, for 30 minutes, then strain through a sieve to remove the lavender flowers.

3. In a large bowl, whisk the salt and eggs together, then slowly add the cream mixture.

4. Cook over low heat, stirring constantly with a wooden spoon until thickened. Allow to cool.

5. Chill in the fridge for 3 hours, then freeze in an ice cream maker when ready to serve.

Honey Fruit Salad

Ingredients: 6 1 orange, sliced

6 1 cup of pineapple, cubed

6 1 cup grapes

6 1 cup strawberries, chopped

6 1 banana, sliced


6 2 tablespoons lime juice

6 1 teaspoon vanilla extract

6 1/4 teaspoon poppy seeds

6 2 teaspoons lime zest

Instructions:

Place all ingredients into a bowl. Toss to combine. Chill before serving.



Garlic Honey Chicken

Ingredients 6 1 cup coconut flour

6 1 1/2 teaspoons baking powder

6 1/2 teaspoon sea salt

6 3/4 cup water

6 1/3 cup sesame seeds

6 Coconut oil for frying

6 1 1/2 pounds boneless, skin-less, free-range chicken breasts, cubed

6 1/2 cup honey

6 2 garlic cloves, minced

6 1/4 teaspoon liquid aminos

Instructions:1. Mix batter for chicken by com-

bining flour, baking soda, salt and water.

2. Toast the sesame seeds in a deep skillet until brown.

3. Reduce heat and add oil to the skillet so the bottom is covered. Heat until oil is hot.

4. Dip both sides of chicken in bat-ter, then cook in skillet.

5. Mix honey, garlic and liquid aminos in a bowl. Pour over cooked chicken. Best if served right away.

Honey Salad Dressing

Ingredients: 6 1/3 cup white balsamic vinegar


6 1 tablespoon dijon mustard

6 1/2 teaspoon salt

6 1/2 teaspoon pepper

6 2/3 cup olive oil

Instructions:

Whisk all ingredients together. Drizzle over your favorite salad.



Honey Glazed Carrots

Ingredients: 6 1 pound baby carrots

6 2 tablespoons butter


6 2 teaspoons apple cider vinegar


Instructions:1. Steam carrots above an inch of

water until tender.

2. Melt butter in a saucepan and mix in vinegar and honey.

3. Saute the tender carrots in the honey mixture until well-coated.

4. Serve while warm.

Chilled Honey Lemon Juice

Ingredients: 6 2 tablespoons fresh lemon juice


6 8 cups cold water

6 A pinch of sea salt

6 A pinch of black pepper

Instructions:1. Mix all ingredients together in a

pitcher.

2. Pour into chilled glasses and enjoy



Frozen Honey Fruit Bars

Ingredients: 6 1 kiwi, sliced

6 10 strawberries, chopped

6 Pulp of 1 orange

6 10 grapes, sliced


6 1/2 cup green tea

Instructions:1. Arrange the slices of fruit along

the sides of 4 popsicle molds.

2. Mix green tea and honey. Pour mixture into popsicle molds.

3. Freeze for 8 hours or until solid.

Tropical Honey Popsicles

Ingredients: 6 4 cups coconut milk

6 1 4-inch piece of ginger, grated finley

6 1 cup honey

Instructions:1. Place milk, ginger and honey in

a heavy-bottomed sauce pan.

2. Bring mixture to a boil over me-dium heat.

3. Cook at a simmer until honey is dissolved.

4. Reduce heat and cook on low for 10 additional minutes.

5. Strain the mixture through a fine mesh sieve. Allow it to cool to room temperature.

6. Pour mixture into popsicle molds. Add a popsicle stick to each mold, cover, and freeze until solid.



Cinnamon Honey Sweet Potatoes

Ingredients: 6 4 sweet potatoes, peeled and

cubed

6 1/4 cup olive oil

6 1/4 cup honey

6 2 teaspoons cinnamon


Instructions:1. Preheat oven to 375 Fahrenheit.

2. Lay the cubed potatoes in a single layer on a roasting tray.

3. Drizzle with the oil and honey. Sprinkle on cinnamon, salt and pepper.

4. Roast for 25 minutes or until tender.

Cinnamon Honey Oatmeal

Ingredients: 6 4 cups cooked steel-cut oats

6 2 cups half and half

6 1/4 cup honey

6 1 tablespoon cinnamon

Instructions:1. Mix warm cooked oats with half

and half.

2. Serve oatmeal into bowls.

3. Drizzle with honey and cinnamon.



Honey Mushrooms

Ingredients: 6 5 leaves of lettuce

6 1 cup chopped mushrooms


6 4 cloves garlic, chopped

6 2 tablespoons coconut oil

6 3 tablespoons balsamic vinegar

6 1 tablespoon honey

Instructions:1. Heat coconut oil in skillet until

melted. Add garlic and cook until slightly brown.

2. Add mushrooms and cook until soft.

3. Add salt and pepper as desired.

4. Remove from heat. Add lettuce, honey and vinegar to mixture. Toss in a large bowl and serve.



Honey Hot Cocoa

Ingredients: 6 2 tablespoons honey

6 2 tablespoons raw cocoa powder

6 Pinch of sea salt

6 1 cup milk

Instructions:1. Whisk all ingredients together in

a saucepan.

2. Cook over medium heat until simmering.

3. Serve while warm.

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