Honey is known not just for its sweetness but also for its beneficial effects which is greatly helpful when you include this on your meal prep. You must consume honey responsibly to obtain the frequent health benefits of the liquid gold. It contains flavonoids which help lessen the risk of some cancers and heart diseases. Also, it is an alternative of sugar, antibacterial, antifungal, and lessens cough, treats dandruff. Honey is rich in Calcium, iron, magnesium, phosphorus, sodium, zinc, copper, manganese B6, Niacin, and etc.
- Lessens ulcers
- Enhances athletic movements
- Cure wounds and burns
- Maintains blood sugar
- Enhances the surface of the skin
How to Select
- Choose local honeys usually in farmer’s market in your area.
- Typical, mix together from different hives kept by industrial beekeepers all over the world.
- Select honey based on how you consumed it: clover or orange blossoms honeys have a gentle taste and are tasty to drizzle in oatmeal.
- Stronger and darker buckwheat honey has a molasses – like taste and efficient for breads.
- Ensure the label of honey by knowing where the source of honey comes from.
- Most popular types of honey : Alfalfa, blueberry, buckwheat, clover, manuka, orange blossom, wildflower
How to Store
- Put it in a sealable container to keep the honey. Don’t put it on metal containers
- Transfer the honey in sealed bottle.
- Keep the honey at room temperature especially in kitchen counter or pantry shelf.
- Storing the honey in the fridge allows the crystallization to accelerate
- If your honey crystallizes, simply put the honey bottle in warm water and stir until the crystals disband or put it near the boiling water that has been distant from the heat:
- Prepare a pan of water to boil
- Turn off the high temperature
- Put the honey bottle in water with cap open
- Leave until both have cooled
- Do it again as needed
- Freeze up honey if you decide to store it more than a few months.
Tips Preparing Honey
- For excellent results, use recipes developed using honey. When you prefer to choose honey as an alternative for granulated sugar in procedure, start by alternating honey for up to half of the sugar needed in the cooking.
- For simple measuring and cleaning, coat measuring cup with ladle and cooking spray before adding up honey.
- 12 oz of honey is equal to typical measuring cup.
- 4 boneless chicken breasts, about 2 pounds
- ½ cup soy sauce
- ½ cup honey
- ¼ cup rice wine vinegar
- ¼ cup onion, chopped
- 2 garlic cloves, minced
- ¼ teaspoon pepper
- ¾ teaspoon ground ginger
- ¼ cup water
- 3 Tablespoons Cornstarch
- Optional garnish: green onions, sesame seeds
- Spray your slow cooker with cooking spray and place the chicken breasts in the bottom. In a small bowl whisk the soy sauce, honey, rice wine vinegar, onion, garlic, pepper and ginger. Pour over the chicken breasts.
- Cook on high for 3-4 hours or low for 4-5 or until chicken is cooked throughout and shreds easily. Once the chicken is cooked, remove with a slotted spoon and shred on a plate.
- Pour the sauce into a medium sauce pan. In a small bowl, whisk together the water and cornstarch. Slowly whisk into the sauce on medium high heat. Continue to whisk and let it boil until the honey teriyaki sauce starts to thicken. About 2 minutes.
- Add the chicken back to the slow cooker and pour the sauce on top stirring to coat. Serve over rice and garnish if desired.
- 20 oz sweet potatoes, peeled and cut into bite-sized pieces
- 3 tablespoons melted butter
- 2 tablespoons honey
- 3-4 heavy dashes ground cinnamon
- Pre-heat oven to 375F.
- Toss the sweet potatoes with the melted butter, honey and ground cinnamon. Transfer them to a baking sheet lined with parchment paper. Spread the sweet potatoes evenly in a single layer.
- Roast in oven for 30 minutes. Transfer the sweet potatoes to a serving platter and serve immediately.
- 1 lb. shrimp, peeled and deveined with tail on
- 1 teaspoon garlic, minced
- ½ teaspoon ginger, minced
- 4 tablespoons honey
- 2 tablespoons soy sauce
- Combine the sauce ingredients and divide it into half
- Marinate the shrimp with one half of the sauce for 15-30 minutes. Discard marinade
- Over medium high heat in a 10″ skillet, pan sear the shrimp in some oil. Sear them on both sides in two batches until browned, about 1 minute per side
- Using tongs, rub the shrimp into the caramelized bits on the bottom of the pan
- Dish and serve hot drizzled with the remaining sauce