Here are a couple of recipes with honey, found in the healthy foods and superfoods book 100 Best Health Foods. I have always loved honey on its own or in a warm lemon, honey and ginger drink, and honey is also one of my favourite ingredients to include in baking or cooking recipes. When I was little I enjoyed watching the bees and honey bees in the garden, and was always curious about where the bees would go after gathering pollen from the flowers, and how the honey was made 🌸
The two recipes are both made with fresh fruit and the ingredients for the recipes could hopefully be found in your garden or at your local shop. I wrote an earlier post about the 100 Best Health Foods book where the recipes are from (please check the link in case you would like to learn more about the book). I also wrote two earlier posts about honey, one for a lavender and honey face scrub and another for a lemon and honey drink recipe in case you would like to try some more recipes with honey (please check the links) 🍯
Grilled honeyed figs with sabayon
- 8 ripe fresh figs, halved
- 4 tablespoons of clear honey
- leaves from 2 fresh rosemary sprigs, finely chopped (optional)
- 3 eggs
Preheat the grill to high. Arrange the figs, cut side up, on the grill rack. Brush with half of the honey and scatter over the rosemary, if using.
Cook under the preheated grill for 5 to 6 minutes or until just beginning to caramelise.
Meanwhile, make the sabayon. Lightly whisk the eggs with the remaining honey in a large, heatproof bowl, then set over a saucepan of simmering water. Using a hand held electric whisk, beat the eggs and honey together for about 10 minutes, or until pale and thick.
Place 4 fig halves on 4 serving plates, add a generous spoonful of the sabayon and serve immediately.
Yoghurt with blueberries, honey and nuts
- 3 tablespoons of clear honey
- 85 g of mixed, unsalted nuts (could include almonds, walnuts, pecans or any other kind of nut you enjoy, or seeds too)
- 8 tablespoons of yoghurt (could include a thick and creamy Greek yoghurt, or a plant based yoghurt)
- 200 g fresh blueberries
Heat the honey in a small saucepan over a medium heat. Add the nuts and stir until they are well coated. Remove from the heat and leave to cool slightly.
Divide the yoghurt among 4 serving bowls, then spoon over the nut mixture and the blueberries and serve immediately.
Honey: as noted by organicfacts.net, honey has a number of health benefits because honey is a healthy sweetener which is rich in vitamins and minerals (including vitamin C and calcium), has antiseptic and antioxidant properties, is noted to be helpful for skincare, and also helps to hasten the healing process of wounds.
Figs: as noted in the 100 Best Health Foods book, both fresh and dried figs are rich in fibre and high in iron, helping to boost energy. Further, figs are also noted to be a good source of natural energy and sugars, to be a good source of potassium to help to prevent fluid retention, and to be an excellent source of calcium.
Blueberries: as noted in the 100 Best Health Foods book, deep purple blueberries are the richest of all of the fruits in antioxidant compounds, helping to prevent cancers and other diseases. Blueberries are also noted to help to heal urinary tract infections and to be a good source of carotene, for keeping eyes healthy.
Love Food. (2010). 100 Best Health Foods, the ultimate ingredients for healthy living including 100 revitalising recipes. Bath, UK: Parragon Books Ltd.
Photo credit: honeycomb photo found on the KORA Organics Instagram page, @koraorganics