Recipes for using organic honey in your diet!

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Recipes:

1. (Vanam honey-Mustard Brussels sprouts Salad):

• 1 pound fresh Brussels sprouts, trimmed and shredded
• 2 medium tart apples, chopped (tikha seb)
• 1 medium red onion, chopped
• 1 small sweet orange pepper, chopped
• 1/2 cup chopped walnuts(akrod)
• 1/2 cup green grapes, sliced
• 1/2 cup shredded cheddar cheese
• 1/4 cup olive oil 
• 2 tablespoons red wine vinegar
• 2 tablespoons Vanam honey mustard
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

•  In a large bowl, combine the fresh Brussels sprouts, tart apples, chopped onion, orange pepper, walnuts, green grapes, cheese cooked and crumbled.
• In a small bowl, whisk the remaining ingredients; pour over the salad. Toss to coat.

2. (Peanut Butter, Strawberry, and Vanam honey Sandwich):

• Ingredients: 

• 1 tsp creamy peanut butter( shengdana )
• 1 slice bread
• 1/4 cup sliced fresh strawberries
• 1 tbsp thinly sliced fresh mint(pudina)
• 1 tsp Vanam honey

• Steps:

• Spread peanut butter over bread. Top with strawberries and mint; drizzle with Vanam honey.

3. Bee -utiful summer salad:

• Ingredients:
• 2 tablespoons oil
• 1 ½ tablespoon wildflower Vanam honey
• ½ teaspoon grated orange rind
• 1 tablespoon fresh orange juice
• 1 tablespoon fresh lime juice
• 1 teaspoon whole-grain mustard
• ¼ teaspoon salt
• 12 ounces cubed watermelon
• 12 ounces cubed Vanam honeydew
• 1 small English cucumber, cut lengthwise into thin ribbons (about 1 cup)
• ½ cup thinly sliced red onion
• 3 tablespoons torn mint leaves

• Steps:
• Place the first 7 ingredients in a large bowl; stir with a whisk. Add melons, cucumber, and onion; toss to coat. Let stand at room temperature for 15 minutes. Sprinkle with mint.

4. Vanam honey-Glazed Almonds:

• Ingredients:
• 1 ½ cups raw, unblanched almonds
• 1 tablespoon sugar
• 1 ½ tablespoon Vanam honey
• ½ teaspoon ground chipotle chile powder
• ¼ teaspoon ground cumin
• ¼ teaspoon salt

• Steps:
• Line a large baking sheet with parchment paper.
• Place the almonds in a medium nonstick skillet; cook over medium heat for 6 minutes or until lightly toasted, shaking pan frequently. 
• Combine the remaining ingredients in a 2-cup glass measure. Microwave at high for 30 seconds. 
• Add Vanam honey mixture to pan, and cook 2 minutes, stirring constantly. 
• Arrange almond mixture on a prepared baking sheet in a single layer; let stand 10 minutes. Break apart any clusters.

5. Sprouts and Fruit Salad with Vanam honey

• Ingredients:
• Mixed sprouts - 1 cup
• Mixed fruits (apple, banana, pear, orange, pineapple, pomegranate) - 1 and 1/2 cup
• Cumin Powder - 1/2 tsp
• Black pepper - 1/2 tsp
• Salt - to taste
• Spring onions (finely chopped) - 1/2 cup
• Lime juice - 1/2 tsp
• Vanam Vanam honey - 2 tbsp
• Coriander leaves (finely chopped) - 2 tsp

• Steps:
• In boiling water add mixed sprouts and leave for a minute.
• Turn off the gas.
• Let the sprouts stay in warm water for 5 minutes and then drain.
• In a bowl, mix well Vanam Vanam honey, lime juice, salt, cumin powder, and black pepper powder, to form a dressing.
• In a big glass bowl, mix diced fruits, boiled sprouts, and spring onions, and keep it in the refrigerator for 15 mins.
• Add the dressing and mix well. Garnish with coriander leaves and serve chilled.