Recipes

 

It’s summer! Time to pull out those shorts and bathing suits. Keep your legs looking smooth and beautiful with this Manuka Honey sugar scrub!!

Ingredients:

• ½ Lemon
• ½ cup sugar
• 1 Tbsp olive oil
• 1 Tbsp Manuka Honey

Preparation:

Blend all the ingredients together. Apply on your legs in a circular motion.

 

Here’s a soothing recipe for Matcha green tea and Manuka Honey lovers. Both have high levels of antioxidant properties that may help fight off free radicals.

• 1 scoop of Matcha green tea
• 8 ounces of oat, almond or milk of your choice
• A sprinkle of cinnamon
• A pinch of freshly grated ginger
• 1 teaspoon of Manuka Honey

Add all ingredients except the Manuka Honey into a saucepan and bring it up to boil. Let it simmer, pour into a cup. Add the Manuka honey once it is cooled, to better preserve any beneficial properties.

 

Nothing compares to the taste of freshly baked homemade bread. The Manuka Honey Whole-Wheat Sourdough Ciabatta bread is a unique and tasty way to bake with Manuka Honey! Give this delicious recipe a try with Manuka Honey 10+. Makes one medium loaf; double the recipe for a large loaf. Ingredients 1 cup whole-wheat flour 1/2 cup… More Manuka Honey Whole-Wheat Sourdough Ciabatta Bread

 

There are so many things you can do with honey. For cooking, I usually like to use a Multiflora Honey. It’s a little sweeter than regular honey but I love the creamy texture. Here is a recipe for delicious truffles that can be made ahead of time for Valentine’s Day. You can freeze them and surprise friends and family with these easy treats.

Ingredients:

• 3 tablespoon New Zealand Multiflora Honey
• 2 1/2 cups oats
• 2 1/2 cups raw nuts (either cashews or walnuts)
• 2 cups peanut butter
• 2 teaspoons vanilla extract
• Dark chocolate for dipping
• Shredded coconut or chopped nuts for topping

Preparation:

In a food processor, grind up the nuts and oats. Add the peanut butter, Multiflora Honey and vanilla extract. Blend for a few minutes until smooth.

Use your wet hands to roll the mixture into rough small balls and place them on a sheet of parchment paper. Place them in the freezer for 15 to 20 minutes, until firm.

Melt the chocolate in a bowl and dip each of the balls, completely covering them. Place balls back on the parchment paper and sprinkle your topping of choice onto each one while the chocolate is still warm.

Cool chocolate balls in the freezer until the chocolate is completely dry and firm. Enjoy!

I typically stuff my turkey before cooking but, if you are concerned with safety and uniform doneness, cook stuffing separately. 

Shopping list:

• Mesquite Smoked Pacific Sea Salt

Ingredients:

• 1/2 cup butter, cubed
• 2 cups chopped onion
• 1 cup mushrooms
• 1-1/2 cups chopped celery
• 12 cups unseasoned stuffing cubes or dry bread cubes
• 1 tablespoon poultry seasoning
• 2 teaspoons chicken bouillon granules
• 1 teaspoon pepper
• 1 teaspoon chopped parsley
• 1 teaspoon lemon-pepper seasoning
• 3/4 teaspoon Mesquite Smoked Pacific Sea Salt
• 3-1/2 cups boiling water

Preparation

Heat butter over medium-high heat in a Dutch oven. Add onion, mushrooms and celery; cook and stir until tender. Add stuffing cubes, Mesquite Smoked Pacific Sea Salt and seasonings; toss to combine. Stir in enough boiling water to reach desired moistness; transfer to a greased 13-in. x 9-in. baking dish. Bake, covered, for 1 hour. Uncover and bake 10-15 minutes longer or until lightly browned. Stuff loosely into the Manuka Honey Glazed Turkey. Serve and enjoy!

 

Making a quick, healthy, and yummy lunch just got easier! Check out this simple yet unbelievably tasty recipe for mesquite seasoned chicken using our Mesquite Smoked Pacific Sea Salt!

Shopping List:

• Mesquite Smoked Pacific Sea Salt
• New Zealand HoneyDew Honey

Ingredients:

• 1 teaspoon mesquite seasoning
• 1 teaspoon Mesquite Smoked Pacific Sea Salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ⅓ cup of New Zealand Multiflora Honey
• 1/2 teaspoon ground black pepper or to taste
• 4 (8-ounce) chicken breasts, trimmed of any excess fat

Preparation:

Mix Mesquite Smoked Pacific Sea Salt, garlic powder, onion powder, New Zealand Multiflora Honey and pepper in a small bowl. Sprinkle about 1/2 teaspoon of the mixture onto each side of one chicken breast, coating it evenly. Place chicken in a narrow, deep bowl. Stack chicken breasts and sprinkle top with one teaspoon of the seasoning mixture. Repeat with the remaining two breasts, then spread them out in the bowl. Cover and refrigerate 2 to 3 hours.

Preheat the oven to 375° degrees. Grease an 8-by-8-inch casserole dish. Transfer chicken to the dish, overlapping pieces if necessary.

Bake, uncovered, for about 1 hour. If the bottom of the pan is dry, add a couple of tablespoons of water. Cover pan and continue baking until chicken pulls apart with a fork. Approximately another hour or so. Serve hot with potatoes or a vegetable of your choice

 These Tacos will be a favorite for your Labor Day party!

INGREDIENTS

CHICKEN:

• 2 lbs. boneless, skinless chicken breasts
• juice of 3 limes
• 1 T olive oil
• 2 tsp mesquite sea salt
• 2 T Manuka honey
• 2 T tequila
• 1 tsp. cumin
• 1/2 tsp. coriander
• 1/4 tsp. smoked paprika
• 1/2 tsp. black pepper

SALSA:

• 3 ears corn husked
• 2 tsp. olive oil
• 3/4 cup black beans
• 1/4 cup red pepper diced
• 3 T red onion minced
• 1 jalapeno seeded and minced
• 2 T cilantro chopped
• juice of 1 lime
• 1/2 tsp. Manuka honey
• Mesquite sea salt and pepper

TOPPINGS:

• 8 corn tortillas
• 1 cup shredded Monterey Jack cheese
• 1 avocado sliced
• lime wedges
• 2 cups lettuce shredded
• Sour Cream (optional)

 

DIRECTIONS

In a small bowl, whisk together lime juice, olive oil, mesquite salt, Manuka honey, tequila, cumin, coriander, smoked paprika, salt, and pepper. Add the chicken to a large zip-closed bag and pour in the marinade. Give the bag a shake to coat the chicken. Refrigerate for at least 4 hours or overnight.

Preheat a gas or charcoal grill. Drizzle the corn with oil and season with salt and pepper. Place the chicken and corn on the grill. Grill the chicken for 5-7 minutes on each side, or until the juices run clear and the chicken is cooked through. Allow the chicken to rest for 10 minutes before chopping into bite-size pieces. Grill the corn, turning every 1-2 minutes until all sides are lightly charred.

While the grill is still hot, add the corn tortillas. Cook on each side for 30 seconds to 1 minute, or until lightly charred on each side. Remove from the grill and place on top a sheet of aluminum foil. Close the aluminum foil around the cooked tortillas to keep warm.

To make the corn salsa, remove the corn kernels from the cob and add them to a large bowl. Add the remaining salsa ingredients and mix to combine. Season with salt and pepper to taste.

OPTIONAL: SERVE WITH HOT SAUCE AND LIME WEDGES.

• 2 tablespoons Mesquite Smoked Pacific Sea Salt
• 2 teaspoons brown sugar
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons ground allspice
• 1 teaspoon crushed dried hot pepper
• 1 teaspoon dried chives
• 1 teaspoon paprika
• 1 teaspoon ground black pepper
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1 teaspoon dried thyme
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves

 

A perfectly sweet treat to welcome the warm Spring breeze! Try this recipe for delicious honey sugar cookies made with our New Zealand Multiflora Honey and our Fine Pacific Sea Salt!

Shopping List:

• New Zealand Multiflora Honey
• Fine Pacific Sea Salt

Ingredients:

• 1/2 cup Multiflora Honey
• 1 1/2 cups flour
• 1/2 teaspoon baking soda
• 1/8 teaspoon Fine Pacific Sea Salt
• 1/2 cup softened butter
• 1/4 cup sugar
• 1 cup of sugar (for rolling)

Preparation:

Heat oven to 300° F. Take a cookie sheet and line it with parchment paper. In a bowl, mix flour, baking soda, and Pacific Sea Salt. In a separate bowl, cream together butter and 1/4 cup sugar, then add the Multiflora Honey. Slowly add the flour combination to honey mix and blend until even. Be careful not to overmix. Chill the dough for 10 minutes in the refrigerator. Place the remaining cup of sugar in a bowl. Drop rounded spoonfuls of the dough into the sugar and roll to coat, then place on baking sheet. Bake for about 16 minutes, until the edges are golden and set. Allow the cookies to cool on the baking sheet for at least 5 minutes before transferring to a rack. Store in a tin for freshness.

 

Who else is gearing up for the big game day? Whether you are in it for the action or the commercials, everyone can agree there MUST be delicious things to snack on! 

Our Gluten Free Pear Honey Caramelized Onion Pizza with Manuka Honey 5+ is easy to make and is sure to please the whole family!  We included an easy dough recipe but, of course, you can always go pre-made and make it a 30-minute meal.  While the arugula is optional, we highly recommend it to really round out the flavor profile.

Fun pizza history fact: the yellow cherry tomato was initially thought to be poisonous and so was used mainly for decoration. But when the plague hit, people tried them out of desperation and found that, instead of killing them, they tasted delicious, especially on flatbread!

We hope you’ll try this recipe! It’s so good, you may even find yourself making it again for the Great American Pizza Bake the following week.

Pear Honey Caramelized Onion Pizza 

A delicious pizza with honey caramelized onions, pear and cheese. 

Gluten-Free Pizza Crust:

• 2 cups gluten-free all purpose flour (we used Bob’s Red Mill)
• ¾ cup warm water (110-120º)
• 1 packet instant yeast
• 1 tbsp sugar 
• 1 egg
• 1 tbsp olive oil
• 1 tsp apple cider vinegar 
• 1 tsp PRI Fine Sea Salt 

Honey Caramelized Onions:

• 1 onion (large, chopped)
• 2 tbsp PRI Manuka Honey
• ½ tsp PRI Fine Sea Salt

Toppings:

• 2 green d'anjou  pears
• 1 cup mozzarella cheese (we used dairy-free, Violife)
• ¼ cup arugula (optional)

Dough Instructions:

1. Preheat the oven to 400ºF. 
2. Combine the yeast with warm water, and sugar (make sure the water isn’t too hot or the yeast will die). Let it sit for at least 5 minutes until it starts to bubble and look foamy.
3. In a stand mixer with the dough hook, mix flour and salt and then add yeast mixture, olive oil, egg, and vinegar. Mix for 1-2 minutes until you have a nice ball of dough. 
4. Place parchment paper on a baking sheet or pan and then oil your hands, transfer the dough to the parchment paper and create your desired pizza shape.
5. Cook for 8-10 minutes on the lowest rack of the oven. Remove from oven and prepare toppings before cooking for another 10-12 minutes.
6. Optional step: brush an egg wash on the crust for an extra crispy and browned crust.

Caramelized Onions:

1. Thinly slice onions and add them to a nonstick pan with 2 tablespoons of raw Manuka honey.
2. Continuously stir the onions for 15-20 on medium-high heat. Make sure they don’t burn, they should be a beautiful brown caramelized color when finished. Reserve the thick caramelized liquid from the onions and set aside.

Assembly:

1. Layer cheese, sliced pears, and then caramelized onions. Place back in the oven for 10-12 minutes. Feel free to add 
2. Add an extra bit of cheese on top a few minutes before removing from the oven.
3. Remove from the oven, top with the reserved caramelized onion liquid and top with a bit more honey! The last step is optional, add arugula if you’d like some greens.
4. Slice and enjoy!

Homemade Roasted Butternut Squash Soup is our favorite recipe to make during the Fall and Winter season. Not only is it colorful, but it’s also creamy and satisfying, and the flavor is straightforward and pure, yet layered and complex. The right ingredients are combined to stir your emotions because that’s what cooking for your loved ones during the colder seasons is all about. We make this comforting soup in three easy steps: roast the vegetables, blend them with chicken broth, and heat it through with coconut cream and Raw Rata Honey. We serve this comforting soup with a cheesy feta honey toast and garnish with toasted pumpkin seeds and a coconut cream drizzle. READ MORE

Recipe from: www.spoonabilities.com

Author: Stacy Karen

This delicious dip pairs salty feta with sweet, creamy Rata honey to create a unique appetizer. Besides being incredibly tasty, this dip is quick and easy to prepare, and takes mere minutes to make. 

Serve this whipped feta and honey dip with pita bread, chips, crackers, or veggies. It’s a great addition to a charcuterie board! 

Rata honey is the perfect match to feta cheese in this recipe. This creamy, mild honey balances the strong flavors of feta to produce a dip that’s light, with sweet and salty undertones. If you enjoy sweet and savory combinations, you will love this dip! 

  

You might be surprised how easily you could eat a whole 8-ounces of feta cheese when it’s combined with rata honey! 

Rata honey is sourced from bees which pollinate the bright-red flowers of Rata trees. These trees are native to New Zealand and only flower sporadically, so Rata honey is quite special and rare. 

This unique honey elevates just about any dish that calls for honey. It is light in color, has a mild, floral taste, and can be spread on toast and scones, or added to dips, sauces, energy balls, and more. Our rata honey is raw which means it has been processed less than conventional honeys, has not been stirred for long periods, or heated above normal hive temperature (approx. 35℃). This allows the honey to retain more micronutrients and remain high in healthy enzymes. So, adding rata to your feta dip is not just delicious, it’s healthy too!  

Learn more about Rata honey here. 

You will need a food processor to make this whipped feta and honey dip; it will transform crumbly feta into a creamy, dippable, treat! A high power food blender could work as well.  

Lastly, whipped feta and honey dip is finished with a light addition of Fine New Zealand Sea Salt. Since the feta is already quite salty, you won’t need much. Be sure to use high quality salt though as it imparts important minerals you won’t easily find anywhere else.  

Delightful as is, this dip can be adapted to suit a more sweet or savory taste as desired. To change it up feel free to incorporate a teaspoon of minced garlic, your favorite herbs, or a sprinkling of Mesquite Smoked Pacific Sea Salt or Chipotle BBQ Pacific Sea Salt. A few chopped pistachios or pecans are also a nice addition. You can even add a few blueberries! The following is truly a great base recipe to build upon. 

Whipped Feta and Rata Honey Dip

 Ingredients

• 8 ounces feta cheese
• 2 tablespoons Rata honey
• Fine New Zealand sea salt, to taste

Directions

Break the feta into large chunks and place in a food processor. Add the rata honey.  

 

Blend on high for 1-2 minutes until creamy. 

Sprinkle with a pinch of salt and blend again until well combined. 

 

Taste to see if dip is to your liking. Add more salt if desired. Once the flavor and consistency are right, place in a bowl and refrigerate.

When ready to serve, drizzle with honey. Serve with crackers, warmed pita bread, crostini, and/or vegetables. 

Author: Stacy Karen