In case you haven’t heard honey is loaded with nutritional benefits and that is especially true of honey produced locally. Some of the research based health benefits attributed to honey include:
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Reduces cough and throat irritation,
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Aids in prevention of cancer and heart disease,
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Assists in blood sugar regulation, honey does contain simple sugar but it is not the same as white sugar, it’s combination of fructose and glucose helps the body regulate blood sugar,
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Honey is a probiotic and possesses large amounts of friendly bacteria,
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Heals wounds and burns, and often can be as effective as conventional treatments,
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Reduces ulcers and other gastrointestinal disorders,
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Anti-bacterial, and anti-fungal,
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Contributes to beautiful skin, and
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Can increase athletic performance.
You can purchase honey now at most local Farmer’s Markets, so go get some and try using them in these yummy recipes.
No-Bake Energy Bites
For about 20 bites
1 cup oatmeal
1/2 cup peanut butter (or other nut butter)
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flaxseed
1/2 cup mini chocolate chips
1 tsp. vanilla
Mix all the ingredients together.
Refrigerate it for a while in order to make the mix firmer and easier to work with.
Make small balls, bite size, from the mix. Refrigerate.
Optional – Roll the balls in coconut, make it less sticky and adds a little twist too it.
Chicken and Asparagus Stir-Fry
1 Tbsp. soy sauce
1 Tbsp. honey
2 boneless, skinless chicken breasts cut into bite-sized pieces (about 1-inch)
1 Tbsp. olive oil
1 bunch asparagus, cut into bite-sized pieces
4 cloves garlic, thinly sliced
2 scallions, chopped
2 tsp. toasted sesame oil
(optional) 1 tsp. toasted sesame seeds
In a small bowl or in a zip lock bag, combine soy sauce and honey. Add chicken, and stir to coat. Set in the refrigerator until ready. Meanwhile, heat oil in a large skillet over medium-high heat. Add asparagus, and sauté until cooked, about 5 minutes. Remove the asparagus with a slotted spoon, and set aside.
Remove chicken from marinade, and add to skillet. Sauté until nearly cooked through (with the insides still slightly pink), about 5 minutes. Then add garlic, scallions, and the reserved marinade to the pan. Sauté for an additional 2 minutes until the chicken is cooked and the garlic is fragrant. Remove from heat and stir in sesame oil. Serve immediately with rice, garnished with toasted sesame seeds if desired.
Honey Ginger Dijon Glazed Pork Chops
4 – 6 pork loin chops
Glaze
2 tbsp. fresh grated ginger root
1/2 cup honey
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 tbsp. Dijon mustard
Simmer together in a small saucepan for about 10 minutes over medium heat.
Grill 4 to 6 pork loin chops and brush repeatedly with the honey, ginger and Dijon glaze.
Honey-Soy Broiled Salmon
1 scallion, minced
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon minced fresh ginger
1 pound center-cut salmon fillet, skinned and cut into 4 portions
1 teaspoon toasted sesame seeds
Toasting sesame seeds brings out the seeds' full, nutty flavor. Heat the seeds in a dry pan over medium heat, or on a sheet in a 275ºF oven, until golden and fragrant, about 5 minutes.
Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.
Preheat broiler. Line a small baking pan with foil and coat with cooking spray.
Transfer the salmon to the pan, skinned-side down. (Discard the marinade.) Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.
Honey Roasted Red Potatoes
1 pound red potatoes, quartered
2 tablespoons diced onion
2 tablespoons butter, melted
1 tablespoon honey
1 teaspoon dry mustard
1 pinch salt
1 pinch ground black pepper
Preheat oven to 375 degrees. Lightly coat an 11x7 inch-baking dish with nonstick cooking spray. Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion. Bake in the preheated 375 degrees oven for 35 minutes or until tender, stirring halfway through the cooking time.
