While we do enjoy the blooming flowers that make spring look and smell so beautiful, it’s really the delicious fresh foods that spring brings that has us excited about the season. Did you know that honey bees are responsible for one in every three bites of food you eat? Honey bees are essential to the pollination process that yields our favorite fruits, vegetables, and nuts. In fact, according to a 2012 study, the increased yield and quality of agricultural crops as a result of honey bee pollination is valued at more than $17 billion a year!
To celebrate all the tasty fresh fruits and veggies that are going to hit our grocery store shelves in the coming weeks and months, we’re featuring two of our favorite honey-inspired recipes that are sure to get you in the spirit for spring.
Our Honey Kiwi Raspberry Fruit Dip is a sweet treat that is perfect for kids of all ages. With just five ingredients, this snack is easy to whip up and sure to be a favorite!
1 ripe kiwi, peeled and diced
1/2 cup unsweetened frozen raspberries
1/2 cup honey
8 oz. low-fat vanilla yogurt
Fresh fruit, for dipping
Directions: In the bowl of a food processor, combine kiwi, raspberries and honey; puree. Stir in yogurt. Serve with sliced fresh fruit (strawberries, pineapple, watermelon, cantaloupe, honeydew melon, grapes, bananas, etc.)
Of course, you can’t talk about fresh snacks without including crisp garden vegetables, and our Bees in the Herb Garden Dip is just the tasty sidekick to serve with them. This dip is so full of flavor that even the pickiest eater won’t be able to resist!
1 pint sour cream
6 T honey
2 T orange juice, thawed, undiluted
2 T Dijon mustard
1 T creamy-style horseradish
2 tsp. rosemary, crushed
1 tsp. chervil, crushed
1 tsp. basil, crushed
3/4 tsp. salt
1/2 tsp. white pepper
1/4 tsp. garlic powder
1/2 cup feta cheese, finely crumbled
Directions: Combine all ingredients; mix well. Refrigerate at least one hour to allow flavors to blend. Stir before using and serve with vegetables.
Maximise honey’s medicinal properties with these easy ideas, from breakfast to bedtime
Drizzle honey over oats or into salad dressings. .
Whisk a tablespoon of raw runny honey into 100ml milk until dissolved, then stir into 50g oats and leave to sit for a few hours, or overnight. Grate in a small apple and top with chopped nuts or seeds to serve.
HONEY PEANUT BUTTER
You can, of course, just stir together honey and peanut butter, but for extra smug points make your own by whizzing 500g roasted peanuts to crumbs in a food processor, then adding a tablespoon of oil (coconut and groundnut are both nice), a decent pinch of salt and a couple of tablespoons of honey. Process until creamy, then adjust seasoning if necessary – and ration. A dangerously addictive dip for apple or carrot.
Honey makes an excellent addition to salad dressings, particularly for crunchy autumnal ingredients such as chicory and walnuts. Shake two parts lemon juice or cider vinegar to one part honey in a jam jar until well combined, then shake in three parts oil and season to taste.
WARM – NOT HOT! – TODDY
Heat 60ml water with a strip of lemon peel, a knob of ginger, a cinnamon stick and a few cloves, until steaming. Allow to cool to drinking temperature, then stir in a tablespoon of honey and the juice of half a lemon, plus a tot of whiskey if you feel particularly grim. It helps, I promise. Remember never add honey to boiling water as you will pasteurize it and take all the goodness out of it
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