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Recipes:
- (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, and cheese cooked and crumbled.
- In a small bowl, whisk the remaining ingredients; pour over the salad. Toss to coat.
- (Peanut Butter, Strawberry, and Vanam honey Sandwich):
- 1 tsp creamy peanut butter( shengdana )
- 1 slice of bread
- 1/4 cup sliced fresh strawberries
- 1 tbsp thinly sliced fresh mint(pudina)
- 1 tsp Vanam honey
- Spread peanut butter over bread. Top with strawberries and mint; drizzle with Vanam honey.
-
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.
-
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 the 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.
- 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.