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There really is nothing like a hot toddy when you’re feeling under the weather and need to get in a good snooze. It’s not just an old wives tale either, recent studies show that the ingredients in a hot toddy mimic the effects of OTC products like NyQuil… Though, if we’re being truthful it’s actually NyQuil that mimics a hot toddy right?! So why not go natural? 

Our Hot Toddy is a riff on the classic with the addition of Sencha Naturals Green Tea + C for those extra antioxidants and vitamin C, PRI’s Manuka Honey & Propolis Cough Elixir for the extra cough soothing effects and some extra Manuka Honey to further support the immune system, help reduce bad bacteria and further soothe that sore throat.

If you are looking to help reduce your risk of getting sick in the first place, simply remove the cough elixir and enjoy one before bed. Keep in mind, whiskey is shown to be a great decongestant but stick with just one & make sure to keep fully hydrated!

• 1 Packet Sencha Naturals Green Tea + C 
• 1 Cup hot water
• 2 Tsp PRI Lemon Manuka Honey Cough Elixir
• 1 Tsp PRI Manuka Honey 15+
• Juice of half a lemon
• 1 Shot of whiskey 
• Cinnamon stick
• Lemon wedge for garnish

Instructions:

Pour one pack of Green Tea + C into a mug. Then pour in ½ cup of hot water. The mixture will foam up, so stir until the foam disappears and then pour in the remaining ½ cup of hot water. Stir until well combined. Next add in 2 tsp of the cough elixir and 1 tsp of manuka honey. Stir well again. Next, add in the juice of half a lemon and 1 shot of whiskey. Give it a good stir and then drop in a cinnamon stick and place a lemon wedge on the rim for garnish. Stir well before consuming and enjoy! 

Who says you can’t have your Coconut Cream Pie & eat it too? 

As you may have heard, we’re on a mission to make our favorite things healthier and we’ve definitely accomplished that with this delicious dairy & processed sugar free cream pie. 

This recipe pairs our Lemon Twist Manuka Honey and microplastic free NZ Sea Salt with organic shredded coconut and coconut oil & milk from our friends and neighbors at Edward & Sons. It’s also the perfect treat as the weather gets warmer because it’s no-bake!

Since you also don’t need to roll out the crust, it’s a great recipe for beginners. Bright, light and creamy all at the same time, you’re going to want to save this one for the next time you need to whip up a special treat!

Lemon Coconut Cream Pie 

Ingredients:

Crust:

• 2 cups almonds
• 1 cup pitted medjool dates (we used Joolies)
• 1/3 cup PRI Manuka Honey 
• 1/2 cup Let’s Do Organic Shredded Coconut 
• 3 tbsp Native Forest Organic Coconut Oil (not melted)
• ¼ tsp PRI Fine Sea Salt

Coconut Pudding Layer:

• 1 13.5oz can Native Forest Full-Fat Coconut Milk
• 1/3 cup PRI Lemon Manuka Honey
• 1/4 cup cornstarch 
• 1 tsp vanilla extract 
• ¼ tsp PRI Fine Sea Salt 

Shredded Coconut Layer:

• 1/4 cup shredded coconut 

Lemon Coconut Cream:

• 2 - 13.5oz cans Native Forest Classic Coconut Milk (refrigerated upside down, overnight)
• 2 tbsp PRI Lemon Manuka Honey 

Toppings

• Shredded Coconut
• Toasted Coconut Flakes

Instructions:

1. Prepare a pie pan or spring form pan with parchment or oil.
2. In a food processor, combine all the ingredients and pulse until the mixture is able to be pressed or rolled together. If it’s too dry add 1 tbsp of honey or coconut oil. 
3. Press the crust into the pan evenly and store in the freezer while continuing the following steps.
4. To form the coconut pudding filling, bring coconut milk, honey, cornstarch and sea salt into a pan on medium heat.  Whisk continuously so the cornstarch doesn’t clump and all the ingredients are well combined. Continue whisking until you have a thick pudding like texture and it begins to bubble. Remove from heat and add in the vanilla extract. 
5. Transfer the pudding layer on top of the crust, add a layer of shredded coconut over the pudding and place in the freezer while we make the lemon coconut whipped topping. 
6. In a stand mixer or bowl with a hand mixer, place the coconut cream from the top of the can, do not include the liquid. Start whisking on medium-high speed and add in the honey. Whisk on high until you have a thick whipped topping. 
7. Place the whipped topping over the shredded coconut and pudding layer. Place back in the freezer to set for 15 minutes. Top with shredded coconut and toasted coconut.
8. Enjoy!

If you haven’t heard, manuka honey is shown to be effective at reducing symptoms of allergies, colds, flus and more.

Whether you’re combating a cough or a dry or sore throat it's not always easy to get your little ones to take their medicine, natural or not. And as adults, sometimes we want a little extra help. Why not make a special treat with extra soothing properties, vitamin C and manuka honey?

These are so good, you’ll want to make them even when you’re not feeling unwell. In that case, simply leave out the elixir & add a bit more tea for a super healthy, immune supporting dessert with no processed sugars!

Lemon Orange Honey Sore Throat Popsicles

Yields: 10 popsicles



Ingredients:
4 lemons
2 oranges
3.5 cups water
4 tbsp orange juice (fresh squeezed)
2 tbsp lemon juice (fresh squeezed)
4 tbsp PRI Manuka Honey (we used our Australian Manuka Honey 25+)
4 tea bags (or brew your own with fresh ingredients, we like ginger, lemon or even turmeric)
1-2 tsp each popsicle PRI Lemon & Honey Cough Elixir


Instructions:

Slice 4 lemons and 2 oranges, place them in a container and brush them with 2-3 tbsp of honey based on preference. Pour orange juice and lemon juice into the container and shake. Refrigerate while preparing the rest.

Bring 3.5 cups of water to a boil, remove from heat and steep 4 tea bags and let it sit for 10-15 minutes. Press on the sides of the tea bag with a spoon to get all the remaining liquid from the tea bag.

Add 1-2 tbsp of honey into the liquid. Stir so the honey gets mixed in.

 Next, pour in the refrigerated lemon and orange mixture and refrigerate it for 10-20 minutes. The longer you wait, the more fruity the bars will taste.

Strain the mixture to remove the rinds. Set the rinds aside to use in the popsicles as decoration.

Now you can add in the cough elixir 10 tsp and stir well or add 1-2 tsp into each popsicle for the full dose in each pop.

Place a lemon in the mold and pour in the mixture! Add the cough elixir if you haven’t yet and cover and pop in your popsicle stick. Freeze overnight or for 6 hours minimum or until frozen and hard (depending on your freezer temperature).

Remove the popsicles from the mold, if stuck place the mold in warm water until they can be removed.

Enjoy for a throat soothing treat!

Blue borage also known as viper’s bugloss, blue thistle and blue devil  is a plant with tall spikes of beautiful blue flowers, rough petals and red tongue like stamens. This plant grows in well drained soils and feeds a variety of insects including honey bees, painted-lady butterflies and buff-tailed bumblebees. Although beautiful and loved by insects if ingested by humans this plant is mildly toxic due to its contents of pyrrolizidine alkaloids and has been known to irritate the skin so best to look and not touch. Although it is said that this plant was once used to treat venomous bites from the spotted viper we aren’t after the plant but rather we want the golden to amber honey produced from its pollen by the honey bees that dare to feed on this magnificent flower.

Blue borage honey, from New Zealand, was found to contain  18  different mineral elements. Some of these elements are essential to life and they included potassium, phosphate and calcium. With potassium being the most abundant mineral making up 73% of the total mineral content. In a study by Leo et al blue borage honey was found to contain 126mg of minerals per kg of honey and it had a lower PH level than other mono-floral honeys. So next time your muscles are cramping or you want to ramp up the calcium in your diet go for a spoonful of honey or use it to replace sugar in your baking. New Zealand’s blue borage honey is a great way to get in extra minerals without having to take another supplement.

Sources

https://www.rhs.org.uk/Plants/6298/i-Echium-vulgare-i/Details

http://www.wildlifetrusts.org/species/vipers-bugloss

http://www.plantlife.org.uk/wild_plants/plant_species/vipers-bugloss/#VipersLore

Vanhanen, L. P., Emmertz, A., & Savage, G. P. (2011). Analytical Methods: Mineral analysis of mono-floral New Zealand honey.Food Chemistry, 128236-240. doi:10.1016/j.foodchem.2011.02.064

The holidays are among us! You can substitute honey to all your favorite holiday dishes. This delicious Manuka Honey Bourbon Glazed Ham recipe makes the perfect main dish for your holiday dinner party.

Ingredients 

• 1 (9 1/4-lb.) fully cooked, bone-in ham
• 40 whole cloves
• 1/2 cup firmly packed light brown sugar
• 1/2 cup Manuka Honey
• 1/2 cup bourbon
• 1/3 cup Creole mustard
• 1/3 cup molasses

Directions 

1. Preheat oven to 350°. Remove skin from ham, and trim fat to 1/4-inch thickness. Make shallow cuts in fat 1 inch apart in a diamond pattern; insert cloves in centers of diamonds. Place ham in an aluminum foil-lined 13- x 9-inch pan.

2. Stir together brown sugar and next 4 ingredients; spoon over ham.

3. Bake at 350° on lowest oven rack 2 hours and 30 minutes, basting with pan juices every 30 minutes. Shield ham with foil after 1 hour to prevent excessive browning. Remove ham from oven, and let stand 30 minutes.

TRY THIS TWIST!

Honey-Bourbon Boneless Glazed Ham: Substitute 1 (4-lb.) smoked, fully cooked boneless ham for bone-in. Reduce cloves to 3 (do not insert into ham). Stir together brown sugar mixture as directed in Step 2; stir in cloves. Place ham in a foil-lined 13- x 9-inch pan. Pour sauce over ham. Bake as directed, reducing bake time to 1 hour and basting every 30 minutes. Makes 10 servings. Hands-on time: 10 min.; Total time: 1 hr., 10 min.

Based on a recipe from Southern Living

Sleep… so crucial for healing and health, but hard to get enough of! Insufficient sleep can decrease the immune system’s health, overall body, and muscle functionality. Honey is more than a sweetener! Honey can help you sleep and is one of the few sleep aids without side effects. 

Dr. Ron Fessenden has written about how honey can help with sleep. He recommends taking it before bedtime after your glycogen is depleted during wakefulness, which is associated with increased energy demand. 

Honey before bed has been shown to slowly release glycogen, which you need for essential body functions during sleep, reducing how often you wake up. 

With the increased stress levels in the last few years, sleeping problems are more common than before, but thankfully honey can be used as a health aid for sleepless nights.

Compared to melatonin, studies show it is an effective and affordable intervention to enhance sleep quality with no associated adverse effects. 

Like sugar, honey can cause a rise in insulin and release serotonin, a neurotransmitter known to improve mood, relieve stress, boost your energy levels, promote and help you fall asleep, and ensure you wake up well-rested. 

Here are three simple ways to take it:

1 - One - two teaspoons of delicious raw manuka honey straight up.

2 - The famous milk and honey tip. 

3 - Delicious hot chocolate with stress-reducing adaptogens. 

Manuka Honey is an excellent source of many health benefits as it not only contains a lot of antioxidants and vital nutrients but has greater antibacterial & anti-inflammatory properties than other honey. 

Of course, good sleep habits begin hours before you get to bed. Incorporating other simple practices into your routine alongside honey could improve the quality of your sleep even more! Here are some ideas:

-Use blue light-blocking glasses in the evening. Blue light, like that from your phone, laptop, and other devices, messes with your circadian rhythm. It signals your brain to wake up when it should be winding down.

-Aromatherapy. There are many herbs and oils associated with good sleep. One of our favorites is manuka oil!  

-Limit caffeine and alcohol intake in the afternoon & stop drinking at least 3-4 hours before bed. Caffeinated or alcoholic beverages also confuse your sleep cycle. Give your body enough time to process them first for more restful sleep.

Resources:

https://www.livinghoney.biz/the-honey-revolution.html

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4544655/

https://pubmed.ncbi.nlm.nih.gov/30390870/

https://clinicaltrials.gov/ct2/show/NCT04207281

https://mytinylagunakitchen.com/recipe/adaptogenic-holiday-hot-chocolate-holiday-stress-reducing-tips/

A turkey is at the center of the Thanksgiving holiday. Here is a tip to get that beautiful golden roasted turkey: Tent the turkey loosely with foil to delay browning of the breast. Remove foil during the last 50 minutes to allow the turkey to brown. Also, baste every 20 minutes to keep the bird moist.

Shopping List:

• Manuka Honey
• Fine New Zealand Sea Salt

Ingredients:

• Prepare and clean 1 turkey (14 to 16 pounds)
• For GLAZE:
• 1/2 cup Manuka Honey
• 1/2 cup Dijon mustard
• 1-1/2 teaspoons dried rosemary, crushed
• 1 teaspoon onion powder
• 1/2 teaspoon Fine New Zealand Sea Salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper

Preparation

Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. Bake at 325° for 2 hours.

In a small bowl, mix all the glaze ingredients. Brush evenly over turkey. Bake 1-3/4 to 2-1/4 hours or until a thermometer inserted in thickest part of the thigh reads 170°-175°. Baste occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.) Remove from oven and Stuff loosely with New Zealand Mesquite Stuffing. Serve and enjoy!

Who’s ready for Spring? This grapefruit soda is definitely channeling all the spring vibes! 

This month is National Grapefruit Month & we’re letting that big citrus star shine in this recipe but really, you could use any juice you like! The great thing about this particular combo is that you can get your soda fix while also supporting your health!

Grapefruit and ginger are both shown to support healthy heart and brain functions. Grapefruit also contains high levels of vitamin C, while ginger is a powerhouse when it comes to supporting your digestive health. Add to that some magical Manuka and soda suddenly becomes a ridiculously delicious health tonic!

 Ingredients:

• 1 ¼ Cup Fresh Squeezed Grapefruit Juice
• Grapefruit Zest 
• ½ Cup PRI Manuka Honey 5+ (or ¾ Cup If You Prefer It Sweeter)
• 2 Tbsp Ginger Juice or Fresh Ginger 
• Sparkling Water
• Ice

Instructions:

1. To make the simple syrup, add one cup of fresh squeezed grapefruit juice to a saucepan with the zest of one grapefruit.
2. Next add in ½ cup of Manuka honey and 2 tbsp of ginger juice.
3. Turn it on high heat and bring to a boil. Stir regularly, once it starts to bubble up turn down the heat. Give it a taste, if you prefer it sweeter add an extra ¼ cup Manuka honey and bring it back to a boil.
4. Turn the heat off once it boils for a few mins. Then let it cool.
5. Strain the mixture, and transfer it to a glass jar and cool in the fridge.
6. To assemble your soda, add ice, two tablespoons of the grapefruit simple syrup, fill it ¾ of the way with sparkling water and then top it off additional grapefruit juice for added flavor and color.
7. Give it a good stir and enjoy!

Ditch the side effects for a dose of nature

Dreaming of hot chocolate, cozy fires & even cozier slippers…hopefully minus the sore throats, congestion, coughs and fevers that seem to also come along with the colder weather.

Unfortunately, the most common drug class for OTC cold & flu remedies including products such as Tamiflu contain questionable ingredients and around TEN common side effects ranging from nausea and vomiting to mood changes! 

Luckily for us all, nature already has the answer and more and more studies are being done to prove it. A recent study published in the Archives of Medical Research titled, “Anti-influenza Viral Effects of Honey In Vitro: Potent High Activity of Manuka Honey,” tested several different types of honey on the common H1N1 influenza strain. Researchers that conducted the study stated: “In conclusion, the results obtained showed that honey, in general, and particularly manuka honey, has potent inhibitory activity against influenza virus, demonstrating a possible medicinal value. Further investigations are required to identify the active antiviral components in Manuka honey and to determine its synergistic effects with known antiviral drugs.”

The study also showed that when manuka honey was added to the use of OTC medications, manuka significantly increased the antiviral effectiveness of both compounds. This might be necessary especially in extreme cases and is important to note. 

Manuka honey has been shown to increase the release of Cytokines, especially during an inflammatory response. Cytokines help white blood cells identify and eliminate damaged or infected tissues. 

If you are having a particularly sore throat or upper respiratory issues, physicians from Oxford University's Medical School and Nuffield Department of Primary Care Health Sciences analyzed existing evidence to see how honey affects the symptoms of URTIs. Concluding, in the article in the journal BMJ Evidence-Based Medicine "Honey was superior to usual care for the improvement of symptoms of upper respiratory tract infections,” also stating "Since the majority of URTIs are viral, antibiotic prescription is both ineffective and inappropriate. However, a lack of effective alternatives, as well as a desire to preserve the patient-doctor relationship, both contribute to antibiotic over prescription."*

It’s easy to incorporate manuka into your care routine. Fun fact about manuka is that when its heated, the MGO, or active component in manuka, is not killed so you can add it to your tea! If you prefer a cold treat when ill, check out our Throat Soothing Popsicles Recipe.

And, because being sick doesn’t always mean you get to lay in bed, we have all your on the go Manuka solutions such as our own alcohol-free cough elixirs, lozenges, throat soothing lollipops & honey sticks. 

** Please note, we are not medical professionals and you should not consider this medical advice. You know your body and when you need to seek medical attention, listen to that voice! And, in the meantime, eat Manuka, drink lots of water & get some rest ❤️

Resources: 

https://pubmed.ncbi.nlm.nih.gov/24880005/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6594701/

https://ebm.bmj.com/content/26/2/57

https://edition.cnn.com/2018/10/22/health/antibiotics-surgery-cancer-england-uk-intl/index.html

Meet Terry Bone, one of PRI’s beekeepers! Terry has been keeping bees for so long, his friends refer to him as “Honeyman”.

Terry is a competitive ocean swimmer, winning gold in his age group nationally (and silver the year before – his first full year of national competition). Terry also has Crohn’s disease, this and intensive swim training are hard on his body.

He is really interested in food and natural health so Terry landscaped the backyard of their cottage building terraced vegetable gardens, planting fruit trees he could in the small space and sourcing reclaimed landscaping items.

He is currently developing a section of regenerating native trees at Lake Rotoiti. He is planting additional natives on the land and will build a simple two-bedroom cabin there. The plan is to have the shell built and to complete a lot of the internal design and fitout using recycled and handmade materials. 

Swimming and bees take most of his time, but he unwinds in the kitchen. Terry loves preparing food from scratch. He also built his own outdoor pizza oven. People who come to their house will receive a meal whether they want one or not and will probably leave with a jar of something homemade. 

Terry truly believes in supporting the holistic guardianship of the bees. The underlying ethos is that humans and bees are now interdependent for survival. This is a complex issue but we believe it is vital that we pay and empower those who raise and care for bees. Read more about what it means to be a Sustainable Beekeeper in our recent blog post. 🐝

Easter is this Sunday and we have the tastiest Honey Glazed Ham recipe your entire family and friends will love. This delicious Multiflora Honey Clove-Glazed Ham makes for the perfect Easter Sunday main dish!

Ingredients

• 3/4 cup – New Zealand Multiflora Honey
• 1-1/2 tablespoons – vanilla
• 1/2 teaspoon – ground cloves
• 1 (5-lb.) – bone-in fully cooked ham, spiral sliced

Directions

Combine New Zealand Multiflora Honey, vanilla and cloves in small bowl until well blended. Place ham, cut-side down, in roasting pan; brush with honey mixture. Cover pan with foil and bake at 275°F about 1 hour or until heated through. Remove foil from ham and increase oven temperature to 425°F Brush with honey mixture. Bake about 10 minutes more or until ham is golden brown. Remove from oven and place on serving platter. Pour juices over ham.

Based on a recipe from National Honey Board

Brighten up your holiday with this delicious Multiflora treat. It can be made ahead of time.

Shopping List:

• New Zealand Multiflora Honey
• New Zealand Pacific Sea Salt

Ingredients:

• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup light brown sugar, packed
• 1 large egg
• 1/4 cup New Zealand Multiflora Honey
• 2 tablespoons pumpkin pie spice
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons corn starch
• 1 teaspoon baking soda
• Pinch salt of New Zealand Pacific Sea Salt

Preparation

Combine butter, sugar, egg, and in a mixer and beat on medium-high speed until light and fluffy. Make sure the dough is very light in color and fluffy, stop mixer to scrape down the sides of the bowl as necessary. Add the New Zealand Multiflora Honey, pumpkin pie spice, vanilla, and beat on medium-high speed until combined and smooth, about 2 minutes. Add the flour, cornstarch, baking soda, New Zealand Pacific Sea Salt, and mix until just combined, about 1 minute. Spoon into mounds. Place mounds on a large plate, flatten slightly with your palm, cover and refrigerate for at least 3 hours, or up to 5 days, before baking. Make sure the dough is cool because cookies will spread and bake flat cookies.

Preheat oven to 350F, spray with cooking spray. Place mounds on baking sheets, spaced at least 2 inches apart. Bake for no longer than 8 to 9 minutes, or until edges are golden and tops are just beginning to set. Cookies will become firm up as they cool. Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.

Store cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 4 months. Unbaked cookie dough may be stored in an airtight container in the refrigerator for up to 5 days.