Kitchen Notes
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.

Raw Caramel Apples

Servings: 10-12 servings
Active time: 25 minutes
Total time: 25 minutes

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

Directions

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.

Recipe from Nathan Donahoe – Chef of the People. Chef Nathan spent a lot of love and hours in order to create recipes that taste great, while preserving the health benefits of raw honey. Check out Nathan’s website chefofthepeople.com for more recipes and chef services.

Kitchen Notes
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!

Cacao Banana Smoothie

Servings: 4 servings
Active time: 10 minutes
Total time: 5 minutes

Ingredients

• 2 cups of raw milk or 1.5 cups raw milk plus ½ cup raw cream
• 2 raw eggs
• 1 ripe banana
• 2 tbsp. Avocado Honey or to taste
• 1 tbsp. Raw Cacao (chocolate) powder
• ¼ tsp. vanilla extract
• Optional: Bee pollen Berries

Directions

1. Tear apart banana into quarter size pieces and place at bottom of blender, along with the 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.

Recipe from Nathan Donahoe – Chef of the People. Chef Nathan’s has shared his knowledge and love of raw foods in order to create recipes that taste great, while preserving the health benefits of raw honey. Check out Nathan’s website chefofthepeople.com for more recipes and chef services.

Kitchen Notes
Wake-up your sweetie with this simple, yet satisfying breakfast that brings a little extra love to the day! So easy to make, this creamy nutritious oatmeal is nestled in a bowl of warm honey-sweetened milk and is topped with sweet summer berries and a sprinkling of crispy walnuts! Such a sweet way to say “I love you!”

Honey Cream & Berries Oatmeal

Servings: 2 servings
Active time: 10 minutes
Total time: 15 minutes

Ingredients

• 1 cup rolled oats (for best nutrition, consider soaking your oats)
• 2/3 cups, plus 1/2 cup of your favorite milk (unsweetened almond milk is our personal favorite)
• 2 tbsp creamy raw honey, divided (we adore Honey Pacifica’s Creamy Wildflower Honey)
• Fresh or thawed frozen berries
• Crispy walnuts or pecans

Directions

1. In a small saucepan over low heat, gently warm 2/3 cups of your favorite milk, Whisk in 1 tablespoon of honey until well combined. Remove from heat and divide the honey-sweetened milk evenly between two bowls.
2. In the same saucepan you heated the honey-sweetened milk, add 1 cup of filtered water, 1/2 cup of milk, the remaining 1 tablespoon of honey and rolled oats. Bring mixture to a gentle simmer over medium heat. Cook, stirring occasionally, for about 3-5 minutes, until desired consistency is reached.
3. Divide oatmeal among the two bowls with the honey-sweetened milk. Top with fresh berries and crispy walnuts. Yum!
4. Enjoy this delightful treat with your sweetie on Valentine’s Day, or anytime you want to start the day with a little extra love!

Recipe courtesy of Kelly at The Nourishing Home. For more real food recipes and easy meal planning check out Kelly’s website or follow her on Facebook.

Kitchen Notes
This simple recipe, with its organic, raw, whole food ingredients, is the perfect fit for any well balanced nutrition plan. Nothing unhealthy here! Low in fat, sodium and calories, but high in protein and good carbs. One muffin in the morning with your coffee or tea will give you the energy and nourishment you need to get your day started off right. Impressive when served to your weekend visitors before a bike ride along the beach or on your favorite hike, and even better for busy lifestyles since they can be made ahead and put in the freezer. Just take one out to thaw at bedtime for a ‘good morning grab-n-go’ option.

Blueberry Banana Muffins

Servings: 12 servings
Active time: 10 minutes
Total time: 50 minutes

Ingredients

• Olive oil spray for the tin
• 3/4 cup mashed, very ripe bananas (about 2)
• 3/4 cup nonfat plain yogurt
• 1/2 cup Mountain Wildflower Honey
• 1/3 cup olive oil
• 2 tsp vanilla extract
• 2 1/2 cups white whole-wheat flour
• 2 tsp aluminum-free baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 generous cup fresh or frozen organic blueberries
• 1/2 cup chopped walnuts, toasted (see toasting instructions below.)

Directions

1. Place an oven rack in the center of the oven and preheat to 425°F. Lightly spray a 12-cup muffin pan with olive oil.
2. In a large bowl, place the bananas, yogurt, honey, olive oil, and vanilla. Stir together until well mixed.
3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the banana mixture and stir until just combined. Fold in the blueberries and the walnuts, if using.
4. Spoon the batter into the prepared muffin tin. Place the tin in the oven and reduce the heat to 400°F.
5. Bake for 25 to 30 minutes, or until the tops spring back when lightly touched. Let cool in the tin for 10 minutes before transferring to a cooling rack. Serve warm. (For longer storage, let cool completely and store in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months.)

Toasting the Walnuts

• To toast on the stovetop put the nuts in a small cast-iron or other heavy skillet over medium-high heat. Cook, shaking the pan continuously until the nuts smell fragrant and are golden, around 4 minutes and immediately transfer to a plate to cool.
• To toast in the oven, preheat the oven to 350°F. Spread the nuts in a single layer on a rimmed baking sheet. Bake until fragrant and lightly golden, 5 to 6 minutes.

Recipe from Jillian Michaels: The Master Your Metabolism Cookbook. Published by Crown Archetype

This recipe comes from our good friend Kelly at the Nourishing Home. Kelly creates amazing, healthy, tasty recipes and meal plans with gluten free and raw options. She uses honey in many recipes and we’re always excited to see what she comes up with next. Take it away Kelly.

Kitchen Notes
These delightful little raw cookie bites are just bursting with lemony goodness! Made with nutritious whole food ingredients, they’re the perfect guilt-free addition to any holiday party or cookie exchange. That’s because they’re not only chock-full of healthy ingredients, but they’re also quite festive and fun too – after all they look like scrumptious little snowballs! And for the chocolate lovers out there, you’ll definitely want to try these amazing Raw Cacao Coconut Cookie Bites – another delicious and nutritious option perfect for the holidays.

Lemon Snowball Cookie Bites

Servings: 20 – 24 Cookies
Active time: 15 minutes
Total time: 30 minutes

Ingredients

• 3 tbsp fresh-squeezed lemon juice
• 1 tbsp lemon zest
• 1/4 cup creamy wildflower raw honey
• 1/4 cup creamy unsalted raw almond butter
• 1 tsp pure vanilla extract
• 1/2 cup blanched almond flour
• 1/3 cup coconut flour
• 1/4 cup unsweetened shredded coconut, plus extra for rolling
• 2 tbsp ground flax seed
• 1/4 tsp salt

Directions

1. In a small bowl, mix together the almond flour, coconut flour, shredded coconut,
   flax and salt.
2. In a medium bowl, using a spoon, mix together the lemon juice, zest, honey,
   almond butter and vanilla, until well combined.
3. Add the dry ingredients to the wet and mix together to form the cookie dough. (Use your hands to knead the dough until all ingredients are well combined.)
4. Scoop out teaspoon-size portions and roll into balls using your hands to form the cookie bites. Place cookie bites on a parchment-lined baking sheet.
5. Next, roll each cookie bite in unsweetened shredded coconut, using your hands to gently press the coconut into each cookie. (Place coconut-covered cookie bites back on the parchment-lined baking sheet.)
6. Refrigerate cookie bites for at least 30 minutes prior to serving. Or, place the
   entire baking sheet of cookies into the freezer for about 2 hours. Once frozen, you can transfer the cookies to a freezer-safe container and simply thaw-out the desired amount of cookies for a couple of minutes prior to serving. Enjoy!

Recipe courtesy of Kelly at The Nourishing Home. For more real food recipes and easy meal planning check out Kelly’s website or follow her on Facebook.

Kitchen Notes
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.

Orange Lime Spritzer©

Servings: 4 servings
Active time: 5 minutes
Total time: 5 minutes

Ingredients

• 3/4 cup of 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)

Directions

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

Recipe from Nathan Donahoe – Chef of the People. Chef Nathan spent a lot of love and hours in order to create recipes that taste great, while preserving the health benefits of raw honey. Check out Nathan’s website chefofthepeople.com/ for more recipes and chef services. Photo by Freda Scott.

Kitchen Notes
Now you can enjoy ice cream again without all of the unhealthy white sugar and chemicals. The creamy wildflower honey is not only one of the best selling honeys, but blends perfectly in this recipe to sweeten the ice cream without giving a strong honey taste. A perfect healthy dessert for children.

Raw Vanilla Ice Cream© (with extract)

Servings: 2 servings
Active time: 15 minutes
Total time: 3 hours

Ingredients

• 1 cup organic, pasture-fed eggs (3-4 eggs)
• 1/2 cup organic raw (unpasteurized) milk
• 1 cup organic raw (unpasteurized) cream
• 3/4 cup Creamy Wildflower Honey
• 1 tsp organic vanilla extract

Directions

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.

Recipe from Nathan Donahoe – Chef of the People. Chef Nathan spent a lot of love and hours in order to create recipes that taste great, while preserving the health benefits of raw honey. Check out Nathan’s website chefofthepeople.com for more recipes and chef services.

I’d like to introduce our special guest chef for this recipe, Nathan Donahoe. Nathan originally started creating honey recipes because he couldn’t eat his favorite foods (i.e. ice cream and soda) anymore due to an allergy to white sugar. So he created recipes that reminded him of them and discovered that the new recipes were even better! He found out that others had the same sensitivities and now shares his food and recipes as The Chef Of The People. Check out his Raw Honey Mustard Dressing Recipe below.

Kitchen Notes
This classic recipe can be used for sauces or as a salad dressing. The enzyme rich honey helps to break down salad greens and improves digestibility. The sage honey imparts the familiar sweet honey flavor that combines perfectly with the spiciness of the mustard.

Raw Honey Mustard Dressing©

Servings: 1 and 1/8 cup of dressing
Active time: 5 minutes
Total time: 5 minutes

Ingredients

• 1/4 cup of Raw Sage 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

Directions

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.
3. Enjoy and store in refrigerator.

Recipe from Nathan Donahoe – Chef of the People. Chef Nathan spends a lot of love and hours in order to create recipes that taste great, while preserving the health benefits of raw honey. Check out Nathan’s website www.chefofthepeople.com for more recipes and chef services. Nathan’s other passion is surfing. Photo by Randy Mayor.

Kitchen Notes
Honey and beer go together extremely well – so well that this is our third honey beer this year. We’ve learned a little something from each batch and continue to work on making them tastier each time. For this beer we decided to take things tropical and use our Flavored Mango Honey. Flavored Mango Honey is our regular raw sage honey with light amounts of natural mango extract mixed in. It’s one of our best selling honeys and a customer favorite with five-star reviews.

The Mango Honey Ale turned out exceptionally well. When pouring it into a glass the first thing noticeable is a good frothy head, crisp carbonation, and a slightly hazy, golden body. It also has a wonderful bouquet of sweet, tropical mango with just a hint of honey. The taste starts with a solid mango flavor that carries through, minimal hop characters, and finishes with a subtle, honey-floral flavor.

The Factory, a Long Beach restaurant dedicated to craft beers, recently had a homebrew festival. As you can see in the picture on the right we had our beer in the competition aptly named Capt. Mango and the Honeybees. Our beer was very popular, winning a silver medal in the Fruit Beer category and bronze in Best of Show! The beer festival was a fantastic event, and if you’re in the local area be sure to swing by The Factory for the good food, and craft beer or check out their Facebook page to find more fun events like the homebrew festival.

Mango Honey Bee Ale

Servings: 40 twelve-ounce beers
Active time: 30 minutes
Total time: 2 Hours

Ingredients

• 5 gallons of water
• 6 lbs. wheat liquid malt extract
• 8 oz. Carapils
• 1 lb. Mango Flavored Honey
• 4.8 AAU Vanguard Pellet Hops (60 mins)
• 4.8 AAU Tettnang Pellet Hops (20 mins)
• 4.8 AAU Vanguard Pellet Hops (20 mins)
• 32 oz. Wyeast American Ale Yeast(1056) (I made a yeast starter)

Directions

1. Bring 3.5 gallons of water to 160°F
2. Steep Carapils in a grain bag for 30 minutes.
3. Remove Carapils and bring the water to a boil.
4. When the water boils, slowly stir in 3 pounds (half) of the wheat liquid malt extract and add 4.8 AAU Vanguard Pellet Hops. Boil the wort for 40 minutes.
5. After the mixture has boiled for 40 minutes, slowly stir in the rest of the wheat LME, and add 4.8 AAU Tettnang Pellet Hops and 4.8 AAU Vanguard Pellet Hops. Boil for 20 more minutes.
6. After 60 mins flame out, and cool the beer quickly.
7. Once boil is complete, cool the beer quickly. When cooled to around 70°F, transfer beer into a fermenter and pitch the yeast.
8. Let beer ferment for about four days. On day four, heat honey and one cup of water in a pot, and boil for 10 minutes to kill any bacteria. Cool it and add it to the beer.
9. Wait four to ten more days for the gravity to drop, then finally, bottle yourself some delicious Mango Honey Ale.

Homebrewing isn’t difficult, but it does take some equipment and know how. If you’re interested in brewing or learning, look for a local homebrew supply store, or there are plenty of resources online. I detailed the recipe for the Mango Honey Beer on Hopville.