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Blog / Pacific Resources International

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! 
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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!
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Manuka Honey Sweetened Condensed Coconut Milk + Three Delectable Ways to Use it This Holiday Season

Manuka Honey Sweetened Condensed Coconut Milk + Three Delectable Ways to Use it This Holiday Season

We might have buried the lede on this one. Not that we meant to, of course. For the record, we would never purposefully make such a delicious creation so hard to find.

Remember when we made that Dairy-Free Boba Recipe that tastes like store-bought boba? We couldn’t have made it without one key component - dairy-free sweetened condensed milk or, as some might say, “mylk.”

Your standard sweetened condensed milk contains over 160 grams of refined sugar per cup, making it both amazingly delicious & definitely not for regular consumption. Plus, an estimated 70% of people are lactose intolerant, so it’s important to find options everyone can enjoy - especially around the holidays! 

Since honey contains more fructose than glucose, it is naturally sweeter tasting. This means you can use less honey than sugar in your recipes to achieve the same level of sweetness. We typically swap one cup of sugar for ½ a cup of honey.

What makes it even better is the addition of Manuka honey! Manuka honey is unique because it’s the only honey in the world containing high levels of Methylglyoxal, aka MGO. MGO is the main medicinal component and makes Manuka a powerhouse of antibacterial, antimicrobial, and anti-inflammatory benefits. 

Since MGO  is not killed off by heat, it’s a great way to sneak some health benefits into your desserts. Not only will no one complain, but they might even appreciate the deeper, more complex flavor that comes from using this fantastic sugar alternative.

Now, back to the tasty stuff! Read on to learn how to make an upgraded, dairy-free version of Sweetened Condensed Milk AND three new, delectable, effortless recipes you can create using it! Scroll down, or click below to view each one:


1-Base Sweetened Condensed Coconut Milk

2-Manuka Honey Caramel Sauce

3-The Creamiest Hot Chocolate

4-Chocolate Fudge Truffles

Dairy Free Manuka Sweetened Condensed Milk

Ingredients:

Instructions:

  1. Shake your coconut milk. It should be liquid and not solidified. It should take about 5 minutes. Stir often to prevent the milk from burning.
  2. Once it starts to bubble to the top, reduce the heat to a low simmer. 
  3. Pour in the Manuka honey while whisking continuously. Once the honey is well incorporated, ensure the flame is on low and set a timer for 10 minutes.
  4. When the timer goes off, check the mixture and give it a good whisk. It should start to have a golden color on top. Let it cook for another 10 minutes.
  5. It should look like it will caramelize at the 20-25 minute mark. The key here is to remove it once the milk has reduced, but it doesn’t turn to caramel. You must use your best judgment and keep your eye on the stove at the 20-minute mark.
  6. Remove from the stove and carefully pour the condensed milk into a glass jar with a lid. Use an oven mitt, and be careful, as the glass will be scorching. Close the jar and let it sit on the counter to cool, then place it in the fridge to thicken.
  7. Use in coffee, pastries, desserts, and more!
Manuka Honey Caramel Sauce

Ingredients:

Instructions:

  1. To make the caramel sauce, bring the Sweetened Condensed Coconut Milk to a boil and then reduce it to a low simmer. If using the optional ingredients, also add those now. Stir often to prevent it from burning on the bottom. Depending on your stove, it should take about 15-25 minutes. If you’re making the condensed milk to make the caramel sauce, keep the condensed milk on the stove for an extra 20-25 minutes on a low simmer until reduced, and you have a thick golden brown caramel.
  2. Use an oven mitt, and be careful, as the glass will be extremely hot. Top the lid and let it sit on the counter to cool, then place it in the fridge. Use in dessert, ice cream, coffee, rice cakes, and more!
Hot Chocolate

Serves: 2-3

Ingredients:

  • 2 cups milk of choice (we used oat)
  • ½ cup Manuka-sweetened condensed coconut milk
  • ⅓ cup chocolate chips
  • 1 tsp vanilla
  • Toppings: mini marshmallows, whipped cream, cinnamon

Instructions:

  1. In a saucepan, pour in milk, Manuka-sweetened condensed coconut milk, chocolate chips, and vanilla.
  2. Bring to a boil on medium-high heat. Stir often to help the melted chocolate incorporate into the milk. Reduce to a simmer.
  3. To get an extra frothy and well-mixed hot cocoa, carefully use a milk frother in the saucepan or immersion blender.
  4. Transfer the hot cocoa to a mug and top with mini marshmallows, whipped cream, and cinnamon dusting.
Chocolate Fudge Truffles
 

Ingredients:

  • 7 oz Manuka sweetened condensed coconut milk
  • 3/4 cup cacao powder or cocoa powder (plus more for rolling/dusting)

Instructions:

  1. In a saucepan, bring sweetened condensed coconut milk to a slight boil.
  2. Once boiling, remove from heat, sift in 1/4 cup of cocoa powder, and gently stir until well combined.
  3. Once combined, pour in another 1/4 of a cup of cacao powder, and continue to stir.
  4. Add 1 tbsp at a time of the remaining ¼ cup of cacao until you achieve your desired consistency. The batter should be thick but not too dry. Once you have a fudgy dough, place the dough in plastic wrap and freeze until solidified, at least 30 minutes. Then roll into balls and dust or roll in extra cacao powder. Store in the freezer and enjoy fudgy goodness!
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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!

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New Zealand a Non-GMO Country

About 75% of the produce grown in the United States has been genetically modified making it difficult to know if the foods we eat have been created by nature or created in a lab. According to the Center for Food Safety, “It has been estimated that upwards of 75% of processed foods on supermarket shelves,… More New Zealand a Non-GMO Country
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Beekeepers battling for the best hive sites as competition ramps up

The competition for Manuka Honey is greater than ever. Many forestry companies and farmers are charging beekeepers resulting in competition for beehive sites. According to stuff.com.nz, “Nelson city councilors found out that the Department of Conservation had pumped up its prices from $6 a hive to $15 for standard hives and $50 for those areas… More Beekeepers battling for the best hive sites as competition ramps up
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5 Easy, Delicious AND Nutritious School Snacks

5 Easy, Delicious AND Nutritious School Snacks

It’s back to school and the season of snack swapping, make sure you give them something good. Bonus points if they don’t want to swap it 🤪 Maybe that’s wishful thinking? Creating snacks that are quick, inexpensive, nutritious and something all the kids want to eat can feel like a mythical quest. 

The great thing about manuka honey is that it’s packed with brain and body boosting benefits but it’s also sweet and tastes great with most everything (re: kid approved). For as little as $1/day you can incorporate manuka into your kid’s snack routine and it can help:

Here are five easy snacks we think you and your kiddos will love:

  1. Easy Air Fryer PB&H, three ways!
  2. Honey PB Apple “Cookies”
  3. Gluten & Yeast Free Soft Pretzels with Honey Mustard Dipping Sauce

Check out our reel for other fun ideas that don’t need a recipe! Or, if you want something super duper quick and portable, check out our manuka honey sticks!

Easy Air Fryer Peanut Butter & Honey Pockets

 

Ingredients:

  • 2 slices of bread
  • peanut butter 
  • 1 tbsp PRI Manuka Honey 60+
  • sandwich cutter
  • Optional fillings: banana slices, raspberries, jam
  • Butter

Instructions:

Preheat the airfryer to 400F. Spread peanut butter across one piece of toast in the shape of your sandwich cutter, try not to get it on the sides otherwise it will ooze out. Then drizzle manuka over top. Fill with fruit or keep it just PB & Honey. Top with the slice of toast. Then use the sandwich cutter to remove the crust and cinch the sides. Lightly spread butter on the top or spray coconut oil and then air-fry for 4 minutes and then flip over for another few minutes. Remove and let cool. Slice (or not) and enjoy!

Honey Peanut Butter Apple “Cookies”

 

Makes: 4 Servings

Ingredients:

  • 2 large red delicious apples
  • ½ cup peanut butter
  • ½ cup chocolate chips
  • ¼ cup walnuts
  • ¼ cup slivered almonds
  • ¼ cup shredded coconut 
  • 2 tbsp PRI Manuka Honey (or more if you like it sweeter)

Instructions:

Slice apples into rings. Remove core if preferred. Mix peanut butter with honey to create a honey peanut butter. Then spread the honey pb spread across. Top with chocolate chips, walnuts, slivered almonds, shredded coconut and more honey to top! Enjoy!

Soft Pretzels with Honey Mustard Dipping Sauce
Makes: 10 small-medium pretzels
Pretzels Ingredients::
  • 4.5 cups oat flour
  • ¼ cup tapioca starch or arrowroot starch
  • 1 tbsp cornstarch
  • 1 tbsp baking powder
  • ½ tsp PRI Fine Sea Salt
  • 2 tbsp PRI Manuka Blend or 5+ Honey
  • ½ cup unsweetened coconut yogurt
  • 1 ½ cups water (warm to the touch)
  • ¼ cup baking soda (for the bath)
  • 5 cups water

Toppings:

Instructions:

Preheat the oven to 425ºF, and line your baking sheet with a silpat mat or parchment paper.

In a large bowl, whisk together your dry ingredients: oat flour, tapioca or arrowroot, baking powder, cornstarch and sea salt.

Next, pour the dry mixture into a stand mixer with the dough hook attachment.

Pour in the warm water and turn it on low speed.

Slowly add in the manuka honey, let it mix for a few seconds and then very slowly add in the coconut yogurt, increase the speed to medium.

The dough should start to come together and resemble a yeasty dough. If it’s too wet add 1 tbsp of oat flour at a time, if it’s too dry add in 1 tbsp of water at a time.

Once the dough is formed into a ball. Let the dough sit for 5 minutes. While doing this, bring 5 cups of water and ¼ cup of baking soda to a boil.

Slice the dough into 8 sections, roll each section in a long rope and then form a horseshoe shape, cross the ends over the other and make a loop, then twist the ends again and loop up to create a pretzel shape. Complete until you have all your pretzels shaped.

Next, once the baking soda bath has started to boil, drop in 1-2 pretzels at a time with a spatula with holes. Cook each pretzel until it starts to look brown 1-2 minutes, you can flip if you’d like for an even bake and coating.

Continue until all the pretzels have soaked in the baking soda bath and transfer them to the prepared baking sheet.

Create an egg wash but combine 1 egg yolk with 1 tbsp water, and brush it on. Top with PRI Flaky Sea Salt. Bake for 18-20 minutes or until golden brown.

Once golden brown, remove from the oven and let cool before serving with honey mustard dipping sauce. Feel free to add more salt if preferred at this point. Store in an air-tight container or ziplock bag.

Honey Mustard Dipping Sauce Ingredients:

  • ⅓ cup dijon mustard (with or without seeds)
  • 3 tbsp  PRI Manuka Honey
  • ¼ cup mayo (dairy free works great too!)
  • 1 tbsp yellow mustard
  • 1 tbsp lemon juice
  • ¼ tsp chili powder (optional)

Instructions:

Mix the dijon mustard with the honey and vegan mayo. Stir until well combined.

Next, add in yellow mustard, the lemon juice and optional chili powder.

If your dijon mustard has seeds, throw it in a high speed mixer and blend until more smooth.

Pour into a sauce dish and dip your pretzels in! Enjoy!



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Easy DIY Manuka & ACV Cuticle Oil

Easy DIY Manuka & ACV Cuticle Oil

This is the cuticle oil for longer, stronger nails & healthy cuticles, .naturally! We all have had cuticle and nail issues and understand we need to take care of them…but what really are the purpose of our cuticles?

Cuticles are actually part of your skin that grows over the bottom of your nail and covers your nail matrix. The nail matrix is the part of your nail that grows so, the cuticle acts as a very important protective barrier for your nails!


This cuticle oil is  a SUPER simple DIY & another great natural health hack!  All you need is:

  • Manuka Honey - (1) Honey is a humectant, which basically means it locks in moisture. (2) Manuka is also full of antibacterial and anti-inflammatory properties.
  • Manuka Oil - (3) Shown to be 33x more effective against most bacteria than tea tree oil & also helps retain moisture. It can also help with brittle nails.
  • Coconut Oil AND
  • ACV - Both of these ingredients are packed with essential nutrients to help keep your nails strong and repair chipped or brittle nails.

All of these ingredients work together to create a hydrated nail bed, free from invasive bacteria and fungus. Simply mix the ingredients together and you’re done! While you can get inexpensive cuticle pens online and in lots of stores it is optional, just make sure you store the oil in a container with a lid. 

Simply rub into your cuticles and nails, leave for 10-15 minutes and rinse! Do this daily or, if you have problem nails, up to 3x a day.

Resources:

(1) https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5038978/

(2) https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3941901/

(3) https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7694078/

 

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Copycat Fruit Punch Gatorade

Copycat Fruit Punch Gatorade

The dog days of summer are officially here 🥵. Whether you are keeping cool by the pool or crowded around the air conditioner, keeping hydrated is key. Especially if pool time involves margaritas 😉 

We love a good electrolyte drink to keep us in tip top shape but what we don’t need are unnecessary artificial dyes and ingredients…yuck! Thus, we took one of our favorite flavors and gave it an upgrade which, of course, we just had to share with you!

You might ask: why are electrolytes important anyway and how do they work? Well, electrolytes play a critical role in balancing your body’s pH and in moving nutrients to your cells. They also help balance the water level in your body and regulate your heartbeat. (1)

When you are low on electrolytes you can experience all sorts of issues like blood clots and muscle contractions. Luckily it’s so easy to avoid by simply drinking enough water and incorporating this drink into your summer routine! (2)

Pro tip: if you don’t like fruit punch, you can make it with any juice you prefer. Citrus is also a very refreshing choice! 

Recipe: 

1-2 Servings

Ingredients:

  • 2 Cups Filtered Water
  • 1 Tbsp Manuka Honey
  • ½ Cup White Grape Juice
  • ¼ Cup Apple Juice
  • ¼ Cup Concord Grape Juice
  • 2 Tbsp Orange Juice
  • 1 Tbsp Pineapple Juice
  • ½ Tsp PRI Fine Sea Salt
  • ½ Tsp Beet Powder (Optional; For Color)

Instructions:

  1. Add 2 cups of water to a large mason jar. Then add in 1 tbsp of manuka honey.  Secure the lid and shake well until the honey is mixed into the water. The liquid should be yellow in color.
  2. Remove the lid and add white grape juice, apple juice, concord grape juice, orange juice and pineapple juice. Next, add in sea salt. If you prefer it less salty add ¼ tsp at a time of sea salt.
  3. Secure the lid and shake well. If you want the color to be a more true red like classic electrolyte drinks add in ½ tsp of beet powder for color. Optional, but recommended!
  4. Shake well and enjoy by itself or served over ice!

Resources:

(1) https://med.libretexts.org/Courses/Sierra_College/Sierra%3A_NUTF10_(Teh)/09%3A_Nutrients_Important_to_Fluid_and_Electrolyte_Balance/9.05%3A_Electrolytes_Important_for_Fluid_Balance

(2) https://books.google.com.ph/books?id=QX9_BZvlItgC&printsec=frontcover&dq=When+you+are+low+on+electrolytes+you+can+experience+all+sorts+of+issues+like+blood+clots+and+muscle+contractions&hl=en&sa=X&ved=2ahUKEwiSsfjXhPb4AhWZCIgKHeg2CLEQ6AF6BAgFEAI#v=onepage&q&f=false

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Honey Candied Orange Peels

Honey Candied Orange Peels

This recipe is a little more time consuming than our usual, but it’s just too good not to share, plus it’s not technically difficult and it only has three ingredients, one of which is optional!

Our Honey Candied Orange Peels may be a little different from the ones you’re used to. The honey gives them more of a jelly texture vs the dryer texture you get when candying with sugar but many who try them say they prefer a softer texture.  

For these, we used our Leatherwood Honey. Leatherwood Honey is considered to be one of the rarest honeys in the world. The Leatherwood tree is mostly found in remote areas of Tasmania and takes 80-100 YEARS to flower! 

Technically, you could use any of our honey for these candied peels but if you have never tried Leatherwood it is definitely an experience and, especially for its rarity, is quite reasonably priced. We put it on ALL the fruits!

We finished these by dipping them in melted Raspberry Manuka Chocolates. This part is optional…though your taste buds may disagree.

Ingredients:

Instructions:

  1. Place parchment paper on a baking sheet and set aside.
  2. Fill a medium saucepan with water and bring to a boil. 
  3. Peel the oranges by slicing the sides off, and then scoring the skin to easily remove it in larger pieces. Be careful when removing the skin so you can have nice long pieces of orange peels.
  4. Place the orange peels into the saucepan and boil for 8 minutes. Then remove the orange peels with a large spoon, keeping the water in the saucepan. 
  5. Use a paring knife to remove the skin from the orange peel. You should be able to see no white stuff on the orange peel.
  6. Then cut the peels into ¼ inch strips.
  7. Bring the water back to a boil and boil for 8-10 more minutes. Then drain using a strainer and set aside.
  8. In the sauce pan, combine 1 cup of leatherwood honey with 1 cup of water on high heat.
  9. After a few minutes the mixture should start to boil and bubble up. Then lower the heat to medium and cook for a  few more minutes, after a few more minutes place the heat on low and simmer until you have a syrup. The syrup should be sticky and not watery.
  10. Next, add in the orange peels and simmer on low heat for 30-40 minutes, while stirring periodically so the syrup or orange peels doesn’t burn. Once the oranges are translucent it’s time to remove them.
  11. Place the orange peels on the parchment paper and let them dry overnight. Keep the remaining honey orange syrup for cocktails or to use as jam.
  12. Then enjoy! 
  13. An option but recommended step is to dip the candied orange peels in chocolate. Melt PRI Raspberry Manuka Honey Chocolate Patties in a double boiler and dip the end of each orange peel into the chocolate. Then let the chocolate sit in the fridge and enjoy the raspberry orange honey combo! 
  14. Store in an airtight container in the fridge. 

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Ice Cream Recipe Round-Up

Ice Cream Recipe Round-Up

Have you been celebrating National Ice Cream Month? It’s so easy to make your own, even if you don’t have an ice cream maker! Here are our top four recipes to keep you cool:

1 - Coffee Sweet Potato Nice Cream: We really think we cracked the code on this one. It honestly tastes JUST like regular ice cream except you could literally eat this every day for breakfast and feel great!

2 - Dairy-Free Spicy Mexican Chocolate Soft Serve: Because some like it hot AND sweet! Soft serve is even easier to make without any gadgets or constant stirring and this one is dairy free too!

3 - Patriotic Honey Pops: Okay, these are not technically ice cream but they are cold, delicious, and fun to make with the kids. 

4 - Honey Labneh Ice Cream with Leatherwood Honey: Created by our friends at Spoonabilites, this one does actually require an ice cream maker but…if you are an ice cream aficionado and want to impress your taste buds with a totally unique experience featuring one of the rarest kinds of honey in the world then this one is for you!

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How To Read Your Test Results

How To Read Your Test Results

Introducing our new Manuka Honey labels! Featuring a clear MGO number on the front and a QR code on the lid, linking to the test results for that specific jar of Manuka Honey! Read on for how to read your test results so you know you’re getting genuine Manuka:

The independent labs that we work with are based all over New Zealand and Australia and the different labs send confirmations in a variety of layouts, which you may notice when purchasing different PRI Manuka honeys! 

However there are key points that you can look for when reading your batch certificate.  

  • Sample ID OR lab reference  - Your honey's batch number - This shows the report is for and the batch that your honey came from.
  • Manuka honey test results always show 4 key markers, but the two you really need to pay attention to are:
    • Dihydroxyacetone (DHA) - It gives Manuka Honey its antibacterial properties, the higher the concentration, the stronger the antibiotic effect. MG is derived from the compound DHA.
    • Methylglyoxal (MGO) - This compound is found in high concentration in the nectar of the Manuka Flower.
  • Your test result for PRI Manuka Honey will alway show these 2 markers, which confirm what you have purchased is active Manuka Honey. 
  • The activity marker that is used to determine the different strengths is the Methylglyoxal or MGO level. This is what can be seen on the front of our new labels or in our older labels it is stated on the left hand panel of the jar.
  • Your report will show a number in the line or column under or beside the MGO heading. For example if you have purchased our PRI Manuka 10+ or MGO 100+  you may see the following:
    • This batch tested at an MGO level of 149. 
    • Every batch varies and is rarely exactly MGO 100 and is why we always put the "+" .
    • In this example the honey in your jar will be at a minimum a MGO level of 100 but has actually tested higher. 

 

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