Left Continue shopping
Your Order

You have no items in your cart

Free Shipping on orders $49+
Free Shipping on orders $49+

Blog / manuka honey

Children's Dental Health Month

Children's Dental Health Month

Manuka, Propolis & Sea Salt for Natural Oral Care

Do you know what the #1 reason for poison control calls involving children is? Ingestion of fluoride toothpaste. If that isn’t a reason to switch up your kid’s oral care routine, we don’t know what is! 

In case you do need more convincing or just love to learn, let’s take a look at the growing evidence between overall health and our oral health. Many issues, such as cardiovascular & respiratory diseases, high blood pressure, stroke, diabetes, dementia & more, have been linked to periodontal diseases.

Unbiased studies show that fluoride does not prevent any harmful bacteria. This knowledge and growing concern about fluoride exposure and toxicity has increased the popularity of natural oral care options. 

If you have explored the world of clean oral care, you’ve likely heard of oil pulling and various essential oils to incorporate into your routine. 

What you may not have heard of are the wide-ranging oral benefits of Manuka Honey, Manuka Oil, Propolis, and Sea Salt. In fact, you can replace your family’s entire routine with these ingredients!

Let’s start with the benefits of each ingredient:

Manuka Honey: This is probably the most surprising out of the group because of its natural sugar content. Yet, study after study shows that manuka helps reduce plaque by preventing the development of biofilms, which is what makes plaque so hard to remove. It also restricts bacteria formation preventing tooth cavities and other gum problems like periodontal disease, gingivitis, bleeding, receding gums, dry mouth, and bad breath. This is not for use on children under one-year-old. 

Manuka Oil: If you haven’t met Tea Tree Oil’s more powerful cousin, let us introduce you! Manuka oil is shown to be up to 33x more effective against most bacteria than tea tree oil. It has also been tested alongside peppermint oil against two of the most common oral pathogens and again found more effective. Manuka oil is generally considered one of the most antibacterial & antimicrobial oils in existence. 

Propolis: another amazing compound with the ability to prevent plaque formation! Plaque is considered to be the main cause of most oral diseases. It also fights bad bacteria and canker sores.

Sea Salt: many use a salt gargle for sore throats, but it can also help soothe bleeding gums and heal canker sores faster. It may also speed recovery after dental surgery. The thought is that a sea salt rinse can balance your mouth’s pH levels, making it an inhospitable environment for bad bacteria. 

Now that you know why to use these four key ingredients, let’s discuss how to use them.

There are a plethora of ways you can incorporate manuka honey, oil, propolis, and sea salt into your & your child’s routine. To some extent, how you use it will depend on just how DIY you want to go.  You can find a ton of natural oral care recipes online, such as these from our friend Stacy of No Fuss Natural.

Here we will explore a simple routine to use the products without full-blown recipes:

Step one: Add one drop of manuka oil to one tablespoon of coconut oil.**

Step two: Swish the oil around in your mouth for 15-20 minutes - or for as long as they can do it. Some swishing is better than none! Make it a game and see who can go longer.

Step three: Spit oil into a trashcan (it can clog your pipes!) 

Step four: using a clean finger, apply manuka honey to your teeth and gums and gently brush your teeth using a toothbrush

Step five: add a quarter teaspoon of sea salt and 5 drops of propolis to a cup of warm water.

Step six: gargle & swish the salt rinse. Spit out when done!

**Note: Oil pulling is best for older kids as you do not want to swallow the oil once done.

We’d love to hear what you do to a gold star at the dentist's office! Write us a note and let us know.

Read more
Air Fryer Recipe Round-Up

Air Fryer Recipe Round-Up

Ahhh, the indomitable air fryer. If you don't get it, you've never had one. Some love it as a healthier way to fry your favorite foods, and some for its convenience. The air fryer can replace your toaster and oven, making it the hero of many kitchens, especially small ones. Plus, it saves you a ton of oil. 

From poached eggs to baked cakes, you can make almost everything with this popular appliance. Here is a round-up of our favorite air fryer recipes:

  • Fluffy GF Bagels - Gluten and yeast free, but you'd never know it. This bagel's texture is on point.

  • Sticky Buns - Your favorite breakfast treat, made better with manuka honey! You really can't beat that fresh-baked smell.

  • Shiitake Mushroom Jerky - Our version of this trendy snack will never go out of style.  Warning, though, you'll eat the whole batch at once!

  • Honey Apple Pie Bombs - Tasty handheld apple pies with no pastry experience necessary?! Yup, these are all that.

  • Air Fryer Sammies - Classic sandwich combos get upgraded with a sandwich cutter & the perfect level of toastiness. Your kids will ask for these on repeat.

  • Carrot Bacon BLT - The carrot bacon in this BLT is also great on salads, pizza & more! 
What is your favorite air fryer recipe?

 

Read more
Air Fryer Molten Honey Lava Cake

Air Fryer Molten Honey Lava Cake

Gluten-Free & Ready in Under 30 Minutes!

Do you preplan your desserts, or do they happen on a whim? We never know when that post-dinner craving will strike. When it does, we’ll be ready with these fantastic lava cakes - just mix, wait and bake! 

As with many dishes, who invented lava cakes is in dispute. Some say it originated at a bake-off in 1966, while two pastry chefs each say they developed it in the 1980s, and another insists there was already a dessert like it in France before then. Many of us have a nostalgic connection to this dessert no matter where it began, as it became wildly popular in the 1990s. 

Lava cakes were named for their liquid chocolate center, and our recipe uses our favorite PRI Dark Chocolate Patties to create this ooey-gooey delicious core! Since the patties come in five flavors, you can pick your favorite! We tried caramel and coffee, which were both amazing!

The bonus of using manuka honey in your desserts is its impressive oral care benefits. Manuka Honey will help reduce plaque by preventing the development of biofilms, which make plaque harder to remove. It also restricts bacteria formation preventing tooth cavities and other gum problems like periodontal disease, gingivitis, bleeding, receding gums, dry mouth, and bad breath.

Of course, while brushing your teeth afterward is still recommended, you certainly wouldn’t get the same benefits from other sweeteners and other types of honey!

Serves: 1-2

Ingredients:

Instructions:

  1. Sift the oat flour, cocoa powder, espresso powder, cornstarch, baking powder, and salt.
  2. Then add in almond milk, manuka honey, and vanilla. Stir until the batter is well combined and the honey is incorporated throughout. Let the batter sit for 5-10 minutes to bubble up.
  3. Grease a ramekin with oil or spray and then fill it halfway with the batter. Then place in one or two manuka chocolate patties and fill to the top with the rest of the batter.
  4. Air fry for 12-14 minutes at 360°F. The cook time depends on the individual air fryer, so you check on it around the 8-minute mark. The longer you cook it, the less gooey it will be.
  5. Remove from the air fryer and let cool. Top with ice cream or powdered sugar, and enjoy!
Read more
Australian Pavlova Recipe

Australian Pavlova Recipe

Celebrating Australia Day with a traditional dessert of… possibly...Australian origin. Why do we say possibly? There is much contention between Australia and New Zealand as to which country actually invented this delicious dish!

What is not a contentious fact is that this dessert (& several other dishes) were named after the beloved Russian ballerina Anna Pavlova. She toured both Australia and New Zealand in 1926. Australians insist that the dessert was invented in a Perth hotel and named after a customer declared it “as light as {Anna} Pavlova.” Those in NZ say that a hotel chef in Wellington was inspired by Anna’s billowing tutu!

Either way, this dessert is found at pretty much every Australia Day celebration, so we’re topping it with our Australian Manuka to help combat the effects of the sugar on our oral and digestive systems and make it even more delicious!

Australia is home to 83 of the 86 known Leptospermum species worldwide, including the Leptospermum Scoparium species. Only one species is found in New Zealand, with the NZ species originating in Australia.  

Exceptionally high levels of MGO have been discovered in Manuka honey samples sourced in Australia (Cokcetin et al. 2016). The levels of DHA and MGO found in some Australian honey are comparable to or higher than those observed in New Zealand Manuka honey.  

Typically Australian Manuka is lower in cost due to there not being as many regulations as NZ. However, Since Australia doesn't have mandated testing, buyers should be more cautious when choosing which brand to purchase. Our Australian Manuka goes through the same testing process as our NZ Manuka, and each jar features a QR code that links to the test results for that batch so you can be sure that you are getting only 100% authentic Manuka honey.

Australian Pavlova Recipe
*For best results, use a stand mixer*

Makes 1 Pavlova

Cook Time: About 3.5 Hours

  • 5 egg whites (medium pasture-raised eggs) at room temperature 
  • 1 cup fine sugar (pulse sugar in a food processor to make it finer if you don’t have it)
  • 1 tsp vanilla bean paste or extract 
  • 1 pinch of PRI Microplastic-Free Sea Salt
  • ½ tsp cream of tartar 
  • 1 tsp cornstarch 

Toppings: 

Instructions:

  1. The night before making the recipe or a few hours before, place eggs on the counter to bring them to room temperature. 
  2. Preheat the oven to 300ºF, prepare a baking sheet with parchment paper and draw a 7-8 inch circle on the parchment to guide you in the size of your pavlova.
  3. Separate the egg whites from the yolks and beat on high in a stand mixer with vanilla and cream of tartar. After the egg whites begin to froth up, slowly add one tablespoon of sugar at a time while still beating until a thick marshmallow meringue starts to form. Remove the bowl from the stand mixer and sift in cornstarch with a silicone spatula, be sure to do this gently, so you don’t lose the fluffiness of the meringue. Continue to mix on the highest setting until stiff peaks form. It should start to stick to the whisk attachment.
  4. Pour the mixture onto the prepared baking sheet and use a silicone spatula to create the shape of the pavlova you desire. We used vertical swoops for a nice nested nest texture. Scoop some out of the center, giving you room for fruit and whipped cream.
  5. Next, place it in the preheated oven, immediately lower the temperature to 250ºF and bake for over an hour or until it starts to crack slightly, don’t let it brown too much. Immediately turn the oven off and leave the door closed for an hour to let the meringue set and dry out for that perfect crispy but soft melt-in-your-mouth texture. Next, open the door a crack for another hour to let it dry out to perfection.
  6. Finally, assemble the delicious toppings! Gently place the pavlova on a cake stand, and top it with a generous layer of whipped cream, strawberries, blueberries, and raspberries. Drizzle PRI Australian Manuka Honey over it for the perfect Australia Day dessert! 
Read more
Dairy-Free Jello Custard Christmas Trifle

Dairy-Free Jello Custard Christmas Trifle

What screams the holidays louder than a Trifle? If you live in New Zealand, home of Manuka honey and birthplace of our co-founder Linda, not much! 

Our CMO, Dominic, hails from England, the birthplace of the modern trifle. Since Dom is married to the CFO and founders’ daughter Kristy, that makes this recipe a verified P.R.I. family favorite!  

Now that the Noll family history lesson is over, we have to admit that we did tweak this a bit from your more traditional recipe by making it dairy free. Since an estimated 70% of people are lactose intolerant, it felt necessary. After all, everyone at your table deserves to enjoy all the delicious holiday goodies!

We also made it non-alcoholic by not soaking the sponge cake in sherry. If all of your party members are of drinking age, we recommend soaking; it is delicious! Simply cut the pound cake, lay it in a baking dish and add sherry until it is moist but not wet. Let it sit while you make the rest of the dessert. If boozy desserts are your jam, you might want to check out our Irish Porter Cake recipe too! 

Dairy-Free Christmas Trifle

Jello Layer:

  • 4 envelopes of unflavored gelatin
  • 3 cups raspberry cranberry juice
  • 1 cup pomegranate juice
  • 1-2 tbsp PRI Manuka Honey
  • 6 oz. raspberries (fresh or frozen)
  • ¼ cup pomegranate arils

Custard Layer:

  • 1 cup full-fat coconut milk or heavy coconut cream
  • 1 cup almond milk
  • ½ cup PRI Manuka Honey 
  • 2 tbsp cornstarch
  • 1 tsp vanilla bean paste or vanilla extract
  • 1 large egg
  • 3 large egg yolks
  • pinch of salt

Other Ingredients:

  • pound cake or angel food cake (store-bought or homemade)
  • 2 - 10 oz. dairy-free whipped topping tubs (use Truwhip brand or make your own coconut whipped cream by whisking coconut cream, honey, and vanilla)
  • 12 oz. fresh raspberries 
  • ½ cup pomegranate arils
  • 2 tbsp sliced almonds
  • fresh mint leaves
  • optional: meringue kisses

Custard Instructions:

  1. Fill a large bowl with ice and water and set aside.
  2. Pour coconut milk and almond milk into a saucepan and bring to a simmer over medium/low heat.
  3. In a medium bowl, whisk together Manuka honey, whole egg, egg yolks, cornstarch, and salt. Place the bowl near the stove for easy access to the milk mixture.
  4. Once the milk begins to simmer, stir well to distribute the heat. 
  5. Then turn off the stove and use a ladle to slowly add the hot milk to the egg mixture while whisking simultaneously. Continue to do this until half the mixture has been whisked in, then pour the rest into the bowl and continue to whisk well until incorporated.
  6. Pour the mixture back into the pot and turn the heat to medium-low. Continuously whisk the mixture as it begins to heat. You’ll notice thickening after 5-10 minutes of whisking. Once it starts to thicken, turn the heat to low and stir well until desired consistency. The custard should be thin but not runny. 
  7. Remove the custard from the heat and stir in vanilla bean paste. 
  8. Cool the custard by placing the bowl inside the ice water bowl and stirring until the mixture cools down. Then cover with plastic wrap and poke holes in the film and refrigerate overnight to thicken.

Jello Instructions:

  1. In a large pot, bring 2 cups of raspberry cranberry juice and 1 cup of pomegranate juice to a boil.
  2. In a large bowl, pour 1 cup of raspberry cranberry juice and sprinkle four unflavored gelatin packets into the juice to cover the surface. Let it sit for a minute to bloom.
  3. Pour the boiling juice into the large bowl with bloomed gelatin and stir well until dissolved. Then add the Manuka honey and stir until it is fully incorporated. This should take about 5 minutes.
  4. Pour the jello mixture into a large trifle dish and then place in raspberries and pomegranate arils. Cover with plastic wrap and refrigerate to set overnight.

Assembly Instructions:

  1. When ready to assemble, remove the trifle dish from the fridge and pipe or spoon the custard into an even layer.
  2. Next, slice the poundcake into large or small cubes and fill the next layer with the cake pieces.
  3. After the cake layer, spread whipped cream across the top and create a mound shape.
  4. Finally, top with a large mound of fresh raspberries. Then sprinkle pomegranate arils and sliced almonds. Finish off with a few mint leaves. Top with store-bought or homemade meringue kisses to take it to the next level!
  5. Serve and enjoy!
Read more
Cold Relief Tip: Ditch the OJ & Reach for Dark Chocolate Instead!

Cold Relief Tip: Ditch the OJ & Reach for Dark Chocolate Instead!

A 2013 review of 29 clinical trials involving more than 11,000 people showed vitamin C supplementation did not consistently affect the duration or severity of the common cold. 

The authors of the study state: "The failure of vitamin C supplementation to reduce the incidence of colds in the general population indicates that routine vitamin C supplementation is not justified."

So what should you reach for when feeling ill? Research says Zinc! There have been many conflicting studies about Zinc over the years until more recently when scientists discovered that the key is to take zinc within 24 hours of experiencing symptoms. Furthermore, the studies showed that supplementation of Zinc for five months reduced the frequency of colds and antibiotic use. 

Zinc can be taken as a supplement, in lozenge or liquid form; however, many report a lasting bad aftertaste and upset stomach with these methods. Additionally, the most bioavailable form of Zinc is in food. Foods high in zinc include meat, legumes, nuts & seeds, and our favorite: dark chocolate.

Of course, eating more fruits and vegetables and ensuring you are getting the vitamins and minerals you need, including vitamin C, are essential to your overall health and will affect how often you get sick. 

Instead of juice, eat the whole fruit. Fruit juice contains high sugar content without fiber and other nutrients needed to process the sugars slowly. Additionally, eating whole fruits and vegetables is the best way for your body to absorb nutrients. 

Based on these factors and the effectiveness of Manuka honey for cold & flu symptoms, our Manuka Honey Dark Chocolate Patties are a great way to supplement some of your DV of zinc and Manuka honey to reduce symptoms and get you well faster! Dark chocolate lovers & vegans will enjoy the delicious dark chocolate bars from  Solomon’s Gold.

You can also incorporate dark chocolate & Manuka into tasty snacks your whole family will love! Here are a couple of our favorite recipes:

#1 - Chocolate & Honey Rice Cakes: top them with seeds & nuts for even more zinc!

#2 - Coffee Sweet Potato Nice Cream: because dessert can be nutrient-dense, delicious, AND decadent.

#3 - Chocolate Caramel Popcorn: perfect for movie night or an afternoon snack!

Read more

Why You Should Be Eating More Honey

Honey is a great source for many healthy benefits. Here are 6 great reasons why you should be eating more honey! Alleviate Allergies Increase Athletic Performance Help you Sleep Fight Infections Treat Dandruff Treat Wounds 1. Honey can help reduce the symptoms of seasonal allergies. Natural raw honey contains small amounts of pollen and after… More Why You Should Be Eating More Honey
Read more

Clover Honey, Manuka’s Understudy

Manuka gets alot of press but what about all of the other raw honeys’s out there? All raw honey (honey not heated over 95F, hive temperature) contains anti microbial activity! However, the antioxidant and anti microbial potential of honeys varies according to their floral sources and environment giving rise to a wide variety of potentially… More Clover Honey, Manuka’s Understudy
Read more
bee hives on hill

Honey Nature’s Energy Food

Honey… Natural Energy  When you are running low on energy, you tend to choose caffeinated drinks that give you the quick burst of energy your body needs to stay awake and focused. Instead of drinking sugary energy drinks, why not try an all-natural energy source? Honey is a source of carbohydrates, providing 17 grams per tablespoon,… More Honey Nature’s Energy Food
Read more
colors of propolis

The Many Colors of Propolis: The Tiny World of Bees

Brown, red and green these are the colors of propolis. But what is this Propolis you ask? Propolis is a resin like substance that is collected by bees from poplar and cone bearing trees and is mixed with beeswax and salivary enzymes. The bees use propolis for protecting the hive against microorganisms, predators, and temperature… More The Many Colors of Propolis: The Tiny World of Bees
Read more

Bee Aware Month 2015

September is bee awareness month and we have the perfect way to keep them buzzing. We need bees more than you might think. Bees pollinate one third of the food we eat, and life would be a struggle without them. It’s a two-way street, bees need us to plant food they can eat, to keep them… More Bee Aware Month 2015
Read more

Manuka Honey expert Dr. Peter Molan dies

“His honey work was his passion in life” This is a great loss for the Manuka Honey industry. The man who uncovered the power of Manuka honey has died. Dr. Peter Molan, “The Father of Manuka Honey,” died on September 16, at the age of 71. Pacific Resources International wants to take the time to remember… More Manuka Honey expert Dr. Peter Molan dies
Read more
53 results