Read The Healing Powers of Honey Online

Authors: Cal Orey

The Healing Powers of Honey (27 page)

UN-BEE-LIEVABLE HEALING HINTS TO CATCH
If you use the right ingredients, the treats you cook and bake with honey will turn out tastier, last longer, and be more healthful than if you used sugar.
Learn the different types of honeys and their uses for different types of dishes.
Do use dark honey for a more healthful recipe and reap the health benefits of its antioxidants teamed with Mediterranean foods.
Discover through trial and error (don't give up, and the changes may be different for you) how to make the switch from sugar to honey in your dishes.
PART 8
H
ONEY
R
ECIPES
CHAPTER 18
Ciao, Honey!
For the rest, whatever we have got has been by infinite labor, and search, and ranging through every corner of nature; the difference is that instead of dirt and poison, we have rather chosen to fill our hives with honey and wax, thus furnishing mankind with the two noblest of things, which are sweetness and light.
—Jonathan Swift
1
 
 
 
 
 
I recall a few wintertime bee R & R days of house- and dog-sitting for a neighbor at Lake Tahoe. One chilly afternoon, complete with snow flurries, I was relaxing by the warm fireplace, cuddled up on the sofa with my independent Brittany and a clingy rat terrier. I watched back-to-back sci-fi films and sipped tea with honey. I treated myself to the outdoor hot tub and indoor bubble bath while munching on warm homemade scones spread with creamed honey.
That cozy Tahoe setting, complete with sweet treats, brought back memories of my childhood. Companion animals, movies, and special sweet goodies are the good treasures in life that give us those warm and fuzzy feelings on cold days. So during the weekdays or weekends, you can often find me in the kitchen whipping up a new or old recipe—often infused with honey—to feed my body and spirit.
You, like me, have entered your kitchen—a place where you can now savor honey for breakfast, appetizers, main entrees, and desserts. While I sprinkled dozens of tried-and-true recipes throughout
The Healing Powers of Honey,
I saved
50
honey deliciousness dishes (including breakfast, appetizers and breads, entrees and desserts), from seasoned chefs at Canyon Ranch; Golden Door's former chef Michel Stroot, from Belgium; and others.
These good-for-you healing recipes are chock-full of nutritious fruits, vegetables, fish, and poultry. Also, the chefs did not ignore using a variety of vinegars, olive oil, and chocolate. Common Mediterranean foods, including garlic, onions, milk, yogurt, as well as healing spices, are often part of the recipes. For best results, use the honey flavor and brands mentioned in each recipe.
 
 
HONEYS AND CUISINES FROM DIFFERENT COUNTRIES
 
While there are at least 300 honey varietals in the United States, it's believed by honey proponents that there may be 3,000 types around the globe. If you're craving a trip or foods from a faraway foreign country, you can experience exciting tastes and textures without getting on an airplane. Just turn to a honey of the region and pair it with ethnic cuisine.
2
;
3
On the home front in Northern California, the honey people around the globe have spoiled me throughout the research of
The Healing Powers of Honey.
At least twice a week I would find a box of honeys—creamed, honeycomb, jellies, sauces—on my doorstep. My pantry is overflowing with containers of honey—and thanks to one online shop I got to taste exotic honeys not found at my local health-food store, farmer's market, or friendly Safeway. Many of these honeys came from seasoned beekeepers who had Australian and European roots. And it was a dream come true to be able to taste these delights. Here are two of my favorite honeys from other countries, which are available at
www.ChefShop.com
:
 
Italy (Italian Solmielato organic lemon blossom honey).
Italy is touted for its pasta, pizza and eggplant parmigiana, and cheesecake. Italian foods can be good for you if you practice portion control—and pair foods with honey such as Italian Solmielato organic lemon blossom honey. Described as “sunshine in a jar,” this pure lemon blossom honey will turn rainy days into sunny ones. In the lemon groves on the Tyrrhenian coast of Calabria in May, Filippo Leonardi's bees turn the sweet lemon nectar into a refreshingly zesty yet delicate honey, with a creamy texture. I enjoyed it with my favorite dark chocolate pastry. It also works well with ricotta cheese, an herbal dressing for a salad, premium French vanilla ice cream, and cheesecake.
 
Tasmania (French lavender honey).
Few people know that northwest Tasmania has the largest planting of French lavender in the Southern Hemisphere. French lavender honey is an unforgettable treat. Delicate and fragrant, it is perfect to pair with a scone or French vanilla ice cream. It's an acquired taste—like quality dark chocolate from abroad.
 
 
BEFORE YOU USE HONEY
• Honey stored in sealed containers can remain stable for decades and even centuries.
• For practical purposes, a shelf life of two years is often stated. When in doubt, throw it out and purchase a new jar of honey.
• If your honey crystallizes, simply place the honey jar in warm water and stir until the crystals dissolve. Or place the honey in a microwave-safe container with the lid off and microwave, stirring every thirty seconds until the crystals dissolve. Be careful not to boil or scorch the honey.
(
Source:
National Honey Board.)
 
 
T
HE
F
OUR
S
EASONS
H
ONEY
H
EALTH
-B
OOSTING
M
ENU
P
LAN
 
This four-day honey diet plan is based on the seasons and a nutritious and natural diet plan that uses honey. Yes, like a honey bee, you can have your honey and eat it, too! Recipes can be found in previous chapters or in this chapter. You can mix and match to suit your personal taste.
Winter: Day 1
Breakfast:
1 piece of fresh fruit
1 Cinnamon Honey Bun
a
2 scrambled eggs with cheddar cheese
1 glass of fresh grapefruit juice
1 cup of fresh-brewed coffee or tea and honey
Lunch:
2 ounces feta cheese and ½ cup leafy spinach topped on a whole-
wheat pita pocket with ½ sliced tomato; microwave till crispy
and hot
1 cup Greek plain yogurt with slices of fresh seasonal fruit
Snack:
Nuts
Fruit
Dinner:
Honey-Glazed Game Hen
a
½ cup green peas
1 sweet potato
Snack:
A cup of organic milk with 1 teaspoon honey and cinnamon
Spring: Day 2
Breakfast:
2 slices Honey Custard French Toast with sliced berries on top
a
Café mocha with skim milk
1 banana
Lunch:
Tuna fish sandwich with tomato slices
1 cup homemade vegetable soup
1 cup fresh fruit salad
Snack:
Onion and Honey Bruschetta*
1 cup fresh lemonade with 1 teaspoon honey
Dinner:
Honey Roast Lamb with Couscous*
Tossed green salad with vinegar and olive oil dressing
French bread and olive oil
Snack:
Fresh fruit over vanilla all-natural ice cream or cheese drizzled with honey
Summer: Day 3
Breakfast:
Honey Biscotti*
1 bowl of oatmeal and fresh fruit
1 cup coffee or herbal tea with 1 teaspoon honey
1 glass fresh orange juice
Lunch:
Spring Rolls*
½ cup rice
1 cup Greek honey yogurt
Snack:
Fresh fruit
Dinner:
Cobb salad
Mixed vegetables
1 glass red wine
Snack:
1 serving of Strawberry Chocolate Tart*
Fall: Day 4
Breakfast:
Whole-Wheat Cinnamon Apple Pancakes*
1 cup skim or low-fat milk
6 ounces fresh fruit juice
1 cup café mocha
Lunch:
1 slice organic vegetarian pizza with whole-wheat crust
1 cup leafy spinach salad with tomatoes, carrots, red wine vinegar,
and olive oil dressing
1 cup yogurt with 1 teaspoon honey
Snack:
1 cup of cruciferous vegetables, raw
1 cup herbal tea
Dinner:
Honey Mustard Chicken Tenders*
Corn bread spread with honey
½ cup green vegetable
Snack:
1 slice Apple Honey Pie*
1 cup cinnamon tea
A Bee's Buzz on How Much to Eat: Like Europeans, I do not count calories. However, I do rely on portion control—I eat small meals on small plates—to keep my calories in check. (And I do not eat after 7:00
P.M.
) Read food labels and you'll see how easy it is to decode one serving size and its ingredients (i.e., cholesterol, fat, sodium, et cetera) and if it's natural or includes artificial stuff. But note, serving sizes also depend on activity level, size, gender, and age. Don't forget, most health organizations recommend five to nine servings of fruits and vegetables per day.
Breakfast
Imagine: You're in a posh Mediterranean-style hotel room. It's quiet. Your eyes feast on the perfect linen white sheets and cozy comforter, with a chocolate mint on your pillow. You smell the fresh, white, fluffy towels and a sparkling clean room—all yours. You're tuned into cable movies, without work to do and with no human or furry children demands. The best part is: room service. In the morning, you know you can reach for the telephone and place your order: French toast with sliced fruit; tea and honey on the side. That was the scenario I experienced—more than once—when I was on the road like a bee used for pollination services during book tours without my high-maintenance Brittanys.
My life in the real world is a bit different. On Sunday morning when I crave that room-service instant gratification thing, I have to put a little effort into getting my breakfast. Sure, I would love to have room service, but DIY breakfast treats like I provide below, such as
Honey Custard French Toast
and
Whole Wheat Cinnamon Apple Pancakes,
have their perks. Note to self: Call our local dog trainer and see how many sessions it would take to train my canine companions to make and serve me breakfast in bed. I'd settle for my sporting pooches to retrieve me a cup of java. Can dogs do that?
Apple Spice Muffins
Bomboloni (Italian Doughnuts)
California Breakfast Bread
Crepes Myrtilles
Honey Biscotti
Honey Custard French Toast
Savannah Bee Breakfast Smoothie
Whole Wheat Cinnamon Apple Pancakes
Apple Spice Muffins
Vegetable oil in a spray bottle, or
1 teaspoon vegetable oil
1 ½ cups old-fashioned rolled oats
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon grated nutmeg
1 ¼ cups whole-wheat flour
1 cup applesauce
1 Fuji or Gala apple, peeled,
cored and diced
4 egg whites, lightly beaten
¾ cup honey
¾ cup raisins
½ cup nonfat plain yogurt
Preheat oven to 375ºF. Spray or grease a 12-cup muffin tin with vegetable oil. In a wide-based blender or a food processor fitted with a metal blade, process the rolled oats until they become a fine flour. Sift the baking soda, baking powder, cinnamon and nutmeg into a large mixing bowl. Stir in the whole-wheat flour and oats. Using a spatula, make a depression or “well” in the center of the dry ingredients and add the applesauce, diced apple, beaten egg whites, honey, raisins and yogurt. Stir gently but thoroughly, just until all the flour is incorporated into the batter. Pour the batter into the prepared muffin cups, filling them about
full.
Bake for 25 minutes, or until the tops of the muffins are lightly browned and a toothpick inserted into the center of a muffin comes out clean. Turn onto a wire rack; serve warm or let cool. Makes 12 muffins.
 
(
Source:
Reprinted with permission from
The Golden Door Spa Cooks Light & Easy
by Chef Michel Stroot, published by Gibbs Smith, 2003.)
Bomboloni (Italian Doughnuts)
½ cup milk, lukewarm
1 package dry yeast
2 ½ cups flour
½ teaspoon salt
¼ cup sugar
1 teaspoon vanilla
2 eggs (or 4 egg whites)
¼ cup Marsala Olive Oil
Olive oil for cooking
½ to 1 cup honey for drizzling
In small mixing bowl add milk; sprinkle with yeast. Let stand about 5 minutes until dissolved. In another mixing bowl, combine flour, salt and sugar, make well in center. Pour in yeast mixture, vanilla, eggs and olive oil. Stir until dough holds together.
On lightly floured board, knead dough until smooth and elastic. Place back in bowl, cover and let rinse in a warm place until doubled. Turn dough out on lightly floured board, cut dough into walnut size pieces, and shape into balls. Flatten slightly, cover, let stand 10 minutes. In small saucepan, add 2 inches olive oil, heat to 350ºF. Cook dough pieces until golden brown on all sides. Remove with slotted spoon. Place on clean paper towel lined baking sheet. Arrange on serving plate.
Bombolini may be filled with small amount of custard or jam. Sprinkle with cinnamon. Drizzle with honey. [Good choices are wildflower and clover varietals.] Dough may be cut with doughnut cookie cutter. Serves 40 to 50.
 
(
Source:
Courtesy Gemma Sanita Sciabica,
Baking with California Olive Oil: Dolci and Biscotti Recipes.)
California Breakfast Bread
½ cup Sue Bee Honey
®
2 cups low-fat buttermilk
¼ cup raisins
1 cup all-purpose flour
½ cup wheat germ
1 ½ cups whole wheat flour
1 teaspoon salt
2 teaspoons baking soda
¼ cup molasses
¼ cup chopped nuts
Preheat oven to 400ºF. Prepare nonstick loaf pan by spraying with cooking spray. Mix together all ingredients and pour into prepared pan. Place pan in oven and lower oven temperature to 350ºF. Bake for 1 hour. Turn loaf out on rack and cool. Allow bread to cool at least 8 hours before slicing and toasting this bread.
 
(
Source:
Courtesy: Sue Bee Honey
®
)
Crepes Myrtilles
FOR THE PANCAKES
2 ounces flour
Pinch of salt
1 egg, beaten
¼ pint milk
1 ounce butter
FOR THE FILLING
2 ounces butter
2 ounces caster sugar
4 teaspoons clover honey
7 ounces blueberries
Splash of cassis or cognac
First make the pancakes. Place flour and salt in a bowl and beat in egg. Gradually add milk and beat more to give a smooth, thin batter—it should be the consistency of single cream. Melt a little butter in a pan and add a scant ladleful of batter. Swirl around to coat the bottom of the pan thinly. Cook over medium heat until the underside is beginning to brown. Flip over and cook other side. Repeat with remaining butter and batter. Cool pancakes.
Fold pancakes in half, then in half again to give a triangular pocket. Heat 1 ounce butter in a pancake pan and add 1 ounce sugar. Bubble to dissolve sugar and make a syrup. Spoon buttery mix over and heat through. Add half honey and just melt—do this at the last minute as honey can scorch. Repeat with remaining ingredients, pancakes and blueberries. Serve immediately finished with a splash of cassis or cognac. Serves 4.
 
(
Courtesy:
The Honey Association.)
Honey Biscotti
½ cup sugar
3½ cups flour
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
½ teaspoon cloves
1¼ teaspoons nutmeg
3 eggs (or 6 egg whites)
cup Marsala Olive Oil
1 cup honey
½ teaspoon almond extract
½ cup almonds sliced or chopped
¾ cup macadamia or walnuts chopped
½ cup hazelnuts chopped coarsely
½ cup maraschino cherries chopped
small
2 tablespoons maraschino cherry syrup
if needed
4 ounces semisweet baking chocolate
melted, cooled
Grated peel of 1 or 2 oranges
Sift dry ingredients, including orange peel [except cherries and hazelnuts], into a mixing bowl. Make well in center. In another bowl add eggs, oil, honey and almond extract; stir. Pour egg mixture into dry ingredients. Stir until dough holds together. Add nuts and cherries/ syrup. Place dough on floured board, knead, and cut into 6 pieces. Roll each piece into a 2-by-12-inch log. Place logs on foil lined greased baking sheet, 4 inches apart. Bake in a 350ºF oven for about 20 minutes or until firm to the touch. Remove from oven and cool about 15 minutes. With serrated knife cut logs diagonally into ½ inch thick slices with a gentle sawing motion. Place biscotti back on baking sheet, cut side down. Bake 8 to 10 minutes to crisp. Makes 70–80.
 
(
Source:
Courtesy Gemma Sanita Sciabica,
Baking with California Olive Oil: Dolci and Biscotti Recipes
.)

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