Recipes for using organic honey in your diet!

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Recipes:

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

  • Steps:
    •  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.


    1. (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.

    1. 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.

    1. 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.








    1. 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.