Honey Balsamic Vinaigrette

1/2 cup canned apricot halves, drained
1/3 cup balsamic vinegar
1/4 cup Ontario honey
1 garlic clove minced
2 tsp. Dijon mustard
1 tsp. dried Italian seasoning
1/4 tsp. each salt and pepper
1 tbsp olive oil

Combine all ingredients in a blender or food processor until smooth. With motor still running, very gradually drizzle in oil until thoroughly combined. 
Makes one cup

Nonfat Chocolate Honey Dip

1 cup nonfat sour cream
1/2 cup Ontario honey
1/2 cup unsweetened cocoa powder
1 tsp. vanilla

Combine all ingredients until well blended. Cover and chill until ready to serve. 
Serve with assorted fruits (strawberries, pineapple, kiwi, grapes, pears) and or chunks or angel food cake.

Breakfast Blast

1 1/2 cups plain yogurt
3/4 cup orange juice
3/4 cup pineapple or apple juice
2 tbsp. Ontario honey
8 ice cubes

Combine all ingredients in a blender or shaker until smooth. Pour into glasses and serve. 4 servings

Honey Bran Muffins
3 eggs
1/2 cup Ontario honey
1/2 cup vegetable oil
3 1/2 cups 100% bran cereal
1 1/2 cups milk
2 1/4 cups all purpose flour
1-2 tsp. baking soda
1 tsp. ground cinnamon
1 cup raisins (optional)

Beat eggs, oil and hone in small bowl until blended.
Combine bran cereal with milk in large bowl, let stand for 5 minutes. add egg mixture to cereal mixture and mix lightly. Combine flour, baking soda cinnamon and raisins into bran mixture. DO NOT OVER MIX

Bake 350 F. for 20-25 minutes or until toothpick comes out clean when inserted in muffin. 
Remove from pan and cool on wire rack.
Best served warm

Honey & Apple Cider Vinegar Recipe

For daily maintenance, weight loss and pH balancing:

2 teaspoons of organic apple cider vinegar
16 ounces of water

Dutchman’s Gold Honey to sweeten (not more then 1-2tsbps)
Sip, don't chug! Drink warm or cold.

The suggestion of 2 teaspoons of apple cider vinegar in 16 ounces of water that you'll sip throughout the day, rather than drinking the whole concoction at once 3 times a day. You will be keeping your pH in a constant, alkalized state by sipping this highly diluted dosage. Usually 1-2 tall glasses of the concoction are all you'll need each day.

If you drink a lot of water throughout the day, consider adding just a splash of apple cider vinegar to your glass/container each time you fill it up, rather than drinking the one, 16 oz glass of Apple Cider Vinegar, honey and water mentioned above.

Honey Butter

1lb. (2 cups) organic unsalted butter

1/4 cup raw honey

1/2 tsp. cinnamon

Honey Almond Butter

1/4 cup raw honey

1lb. (2 cups) organic unsalted butter

1/2 cup organic almond butter

1/2 tsp. cinnamon

ANNIE'S APITHERAPY COCONUT FUDGE RECIPE

½ cup Coconut Oil

¼ cup Annie's Apitherapy Maca & Honey Blend

1/2 cup Fair Trade (*organic) Pure Cocoa

½ cup shredded unsweetened Coconut (or may substitute fine cut nut mixture)

3 drops pure vanilla extract

*Optional additions (for 'SUPER FUDGE):

*1 Tbsp. Dutchman's Gold Bee Pollen

*1 Tbsp Hemp hearts

 *¼ tsp. Himalayan (or Celtic sea) salt

*½ tsp. cardamom               

PLUS: a good dose of 'TLC' (lot sa' love.)

Mix ingredients together well in a mixing bowl until achieving a thick paste texture, add more fine shred coconut (or nuts) if necessary or sweeten to desired taste. Scrape out mixing bowl into a flat bottom container with cover, and place into refrigerator to solidify. Fudge is ready after an hour. Keep in cool place and cut or break into pieces to serve & ENJOY!

High Energy Hive Bars

2 cups millet puffs

1 tbsp. flax seeds

4 tbsp cashews, hazelnuts, almonds

2 tbsp. pollen

1 tsp. propolis

1/4 cup raw honey

1 tbsp. cold pressed extra virgin olive oil

1/2 tsp. vanilla extract

3 tbsp. sesame seeds

Healing Honey Face Masque

4 Tbsp. raw honey

1/3 cup ground oatmeal

1 tbsp. green clay

1/4 tsp. propolis

2 drops rose otto essential oil or lavender essential oil

Leave on face for 20 min. then rinse gently with warm water.  Mist with lavender water and moisturize with jojoba oil.

HONEY SPORTS BEVERAGES

Try replacing the honey with one of our Honey Blends for more value.

Honey Orange Thirst Quencher  

½ cup Honey

½ teaspoon lite salt   

2 cups orange juice

5 ½ cups water

Combine ingredients.  Using lukewarm water will aid in dissolving honey.  Then cool. Makes eight 8 oz. servings

Honey Lemon Thirst Quencher

½ cup Honey

½ teaspoon lite salt

¼ cup lemon juice

7 ½ cups water

Combine ingredients.  Using lukewarm water will aid in dissolving honey.  Then cool.

Makes eight 8 oz. servings       

Honey Mulled Cider

1 large lemon, cut in half

1 medium orange, cut in half

16 whole cloves

4 cups apple juice

½ cup Honey

4 (2-inch) cinnamon sticks

¼ teaspoon ground ginger

Cut two slices (1/4-inch thick) from each lemon and orange half.  Insert whole cloves  into slices; set aside.  Squeeze juice from remainder of fruit halves into medium non-reactive saucepan.  Stir in apple juice and honey; mix well.  Add cinnamon sticks, ginger and reserved fruit slices.  Bring just to a boil over medium-high heat.  Serve immediately in a heatproof serving bowl.  Makes 6 servings.

Honey Tea Cooler

2 cups fresh or frozen raspberries 

¼ cup Honey  

1 can (6 ounces) frozen orange juice concentrate

2 cups brewed green tea, cooled (or black tea)

In a blender or food  processor container, combine raspberries and honey; process until smooth. Add orange juice concentrate; from process until well blended.  Stir into cooled tea.  Serve over ice.      

Makes 4 servings.  

Super Pollen Energy Drink  

1 tbsp. unfiltered raw organic apple cider vinegar      

1 cup warm spring water                                          

3 tbsp. raw honey 

2 tbsp. pollen            

Hive Special Fruit Smoothie

2 cups organic blueberries, peaches, pineapple, etc.

2 cups spring water or plain soy milk

1 tbsp. ground flax powder

2 tbsp. pollen

1 tsp. + propolis

2 tbsp. raw honey

Natural Gatorade

1 cup warm spring water

1cup freshly squeezed lemon or lime juice

3 tbsp. raw honey

1 tsp. pollen  

1 pinch grey unrefined sea salt

1/2 tsp. vitamin C powder

Maple Syrup Barbeque Sauce

3/4 cup (175 ml) pure maple syrup
1 cup (250 ml) ketchup
2 tsp (10 ml) grated lemon rind, optional
1 cup (250 ml) onion, finely chopped
1/4 cup (50 ml) brown sugar, firmly packed
1/4 cup (50 ml) lemon juice
2 Tbsp Worcestershire sauce
1/4 cup (50 ml) water
1/2 tsp (2 ml) salt
2 Tbsp (30 ml) garlic, finely chopped or crushed
1/2 tsp (2 ml) coriander, optional
Combine all ingredients in medium saucepan. Bring to a boil and simmer for 15 to 20 minutes, uncovered, in refrigerator for up to 1 month. Yield: about 4 cups (1 L). Use on your favourite meat. For oven or barbecue.

Creamy Maple Syrup Dressing

1 cup (250 ml) your favourite mayonnaise
1/2 cup (125 ml) pure maple syrup
1/4 cup (50 ml) apple cider vinegar

Mix all ingredients together thoroughly. Chill and serve with salad

Maple Chicken

2 lb (1 kg) chicken pieces
1/3 cup (75 ml) all-purpose flour
1/4 cup (50 ml) vegetable oil
1/2 cup (125 ml) maple syrup
2 Tbsp (30 ml) cider vinegar
2 Tbsp (30 ml) sherry
2 Tbsp (30 ml) soya sauce
2 tsp (10 ml) ground ginger
2 cloves garlic, minced
1/2 tsp (2 ml) pepper
1/4 tsp (1 ml) paprika

Coat chicken pieces well with flour. In large nonstick fry pan, add vegetable oil. Cook for 5 minutes, browning well, turn often. Arrange in 9" x 12" baking dish. In small bowl, mix together maple syrup, vinegar, sherry, soya sauce, ginger, garlic, pepper and paprika. Pour over chicken evenly. Bake at 350°F for 45 minutes to 1 hour, turning once during baking. Cover with foil, if browning too quickly. Garnish with freshly chopped parsley.

Maple Squash Delight

A delicious variation, especially nice for people who thought they didn't care for squash!

2 lb 4.4 kg squash a favorite is Hubbard or Buttercup (your choice) cooked and mashed
2 Tbsp 15 ml Maple Syrup
1 medium onion, chopped fine
1 cup 250 ml shredded carrot
1 cup 250 ml sour cream
284 ml can cream of chicken soup
8 oz 250 g package prepared stuffing mix

Prepare squash. In small mixing bowl, combine onion, carrot, sour cream, Maple Syrup and soup. Fold into squash. Prepare stuffing as directed and spread half in bottom of 12" X 7" X 2' baking. Spoon squash mixture on top. Sprinkle with remaining stuffing. Bake at 350F for 30 minutes. Serves 6.