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Recipes

Honey Pacifica is creating a honey recipes book, and we are looking for submissions of any type of honey recipe (main course, dessert, dressing) to include in the book. There will be a reward of $25 in Honey Pacifica gift cards to those people whos submission are included. If you have any personal recipes involving honey, please use this format and send them to reviews@honeypacifica.com. All submissions become property of Honey Pacifica.

Featured Chef: Nathan Donahoe - Chef of the People:

Many thanks to Nathan Donahoe, who is the creator of all these delicious recipes below.

Picture of Nathan Donahoe Chef of the People

A message from Nathan-

“I hope you enjoy the recipes that I made for you. I originally created them because I couldn’t eat my favorite foods (i.e. ice cream and soda) anymore because of an allergy to white sugar. So I created recipes that reminded me of them and discovered that I liked them even better! I later found out that others had the same sensitivities I had and was able to share them. That is why I use Honey Pacifica Cold-Packed Raw Honey as my sweetener of choice for all of my meals. Plus, with a large variety of exotic flavors such as Raspberry and Creamy Wildflower, my clients never get bored. It took a lot of love and hours in order to create recipes that taste great, while preserving the health benefits of Raw Honey. I know that you will enjoy eating them, as much as I did creating them.”

 

Nathan Donahoe is currently Executive Chef at Pangaia; a raw food and permaculture community on the Big Island of Hawaii. His website is www.chefofthepeople.com and www.pangaia.cc

All below recipes are copywrited by Nathan Donahoe

Raw Honey Mustard Dressing©: Nathan Donahoe

This classic recipe can be used as for sauces or as a salad dressing. The enzyme rich honey helps to break down the salad greens and improves digestibility. The sage honey imparts the familiar sweet honey flavor that combines perfectly with the spiciness of the mustard.

Yields:

1 and 1/8 cup of dressing

Ingredients:

  • 1/4 cup of Honey Pacifica™ Sage Raw Honey
  • 1/4 cup plus 1 teaspoon organic djion mustard
  • 1/4 cup Raw apple cider vinegar
  • 1/4 cup plus 2 tablespoons cold-pressed olive oil
  • 1 1/2 teaspoons Celtic Sea Salt

Procedure:

  1. Place honey, mustard, vinegar and salt in blender or cuisinart. Pulse for 10 seconds.
  2. Turn on medium setting and begin slowly adding oil so that it incorporates smoothly. This should take roughly 15 seconds. Store in refrigerator

Orange Lime Spritzer©: Nathan Donahoe

This is a perfect thirst-quencher to serve during the summer and spring months. The orange blossom honey adds a hint of orange fragrance that mixes subtly with the lime juice; creating a sweet beverage that your friends will not believe is healthy for them.

Yields:

½ gallon of Orange Lime Spritzer

Ingredients:

  • 3/4 cup of Honey Pacifica™ Orange Blossom Raw Honey
  • 1/2 cup of fresh squeezed lime juice, strained
  • 1.5 quarts of sparkling mineral water or soda water
  • 2 cups of ice
  • Several citrus fruit slices (orange, lemon, lime)

Procedure:

  1. Place lime juice, water and honey in that order in blender. Blend on high for 8 seconds or until thoroughly incorporated
  2. Add ice, fruit wedges and serve in a pitcher

Raw Vanilla Ice Cream© (with extract): Nathan Donahoe

Now you can enjoy ice cream again without all of the unhealthy white sugar and chemicals. The creamy wildflower honey blends perfectly in this recipe to sweeten the ice cream without giving a strong honey taste. A perfect healthy dessert for children.

Yields:

1 quart of ice cream

Ingredients:

Procedure:

  1. Place eggs and honey in that order into a blender, cuisinart or bowl with electric hand mixer*. Blend for ten seconds or until thoroughly incorporated and slightly frothy
  2. Add milk, cream, vanilla and blend for 10 more seconds or until thoroughly incorporated.
  3. Place in a sealed container and chill in freezer for at least 1 hour or in refrigerator for 3 hours. Make sure the base is as cold as possible without beginning to freeze. This will make it easier for the ice cream to form.
  4. Follow instructions on the machine. Freeze overnight then enjoy!

Make sure to add the honey last, this will prevent the honey from sticking to the bottom of the bowl and not blending.

Raw Strawberry Lemonade©: Nathan Donahoe

I substitute Honey Pacifica Creamy Wildflower Honey for white sugar in many of my recipes. It has a sugary yet fruity taste with barely a hint of traditional honey flavor, perfect for fussy children. This recipe is made slightly strong so ice can be added.

Yields:

½ gallon of strawberry lemonade or 8 servings

Ingredients:

Procedure:

  1. Wash strawberries and pat dry. Cut off green stems and throw away. Place berries in blender with lemon juice and honey on top (so honey doesn’t stick to bottom).
  2. Blend on high for 10 seconds or until incorporated.
  3. Add water and blend on high for 10 seconds or until incorpated.
  4. Strain through a fine mesh strainer to remove strawberry pulp.
  5. Keep in fridge and add ice before serving

Raspberry Whipped Cream©: Nathan Donahoe

"Every time I taste Honey Pacifica Raspberry Honey I am blown away at how much it tastes like I am eating an actual raspberry. This is the first dessert I make for my clients to show them how decadently healthy raw honey can be."- Nathan

Yields:

6-8 servings

Ingredients:

Procedure:

  1. Place cream in food processor, blender or bowl (if doing by hand). Place honey and vanilla extract on top of cream. This is done so the honey doesn’t stick to the sides.
  2. Pulse for 15 seconds or until cream reaches desired consistency. Do not get too thick or it will turn too butter. If doing by hand, whisk cream with a wire wisk for upwards of 10 minutes, switching arms as needed or letting a friend try.
  3. Garnish with mint

Raw Caramel Apples©: Nathan Donahoe

Honey Pacifica Buckwheat Honey has that characteristic caramel flavor that reminded me of carnivals I used to attend as a kid growing up in Texas. The first time I tasted this honey, it brought me back to those times of clowns and the soda bottle ring toss (impossible to do) and I knew it was perfect for a Raw Caramel Apple recipe.

Yields:

10-12 servings

Ingredients:

Procedure:

  1. Cut apple into 10-12 even sized pieces.
  2. Spread honey with a butter knife the thickness of a quarter on one side of apple.
  3. Quickly press into crumbled nuts and evenly coat one side. Make sure honey doesn’t start to come off apple. Put nut side up on a plate and place in freezer for 2 minutes.
  4. Once honey has set and doesn’t move, repeat step 1-3 on the other side. Once all slices are done, leave plate in refrigerator, or if cool enough, leave at room temperature.

Smoothie Recipe©: Nathan Donahoe

"I use avocado honey specifically for its sweet, molassesy taste that goes so well with the dark, bitterness of the chocolate. I love this recipe because it is reminiscent of my childhood where I would purposefully sog my breakfast cereal in order to impart the rich grain flavor to my milk. I would then drink the milk and throw away the rest!" - Nathan

Yields:

1 quart smoothie

Ingredients:

  • 2 cups of raw milk or 1.5 cups raw milk plus ½ cup raw cream
  • 2 raw eggs
  • 1 ripe banana
  • 2 tbsp. Honey Pacifica Avocado Honey or to taste
  • 1 tbsp. Raw Cacao (chocolate) powder
  • ¼ tsp. vanilla extract
  • Optional: Bee pollen Berries

Procedure:

  1. Tear apart banana into quarter size pieces and place at bottom of blender, along with eggs. Add honey on top of banana and egg mixture. This is done to make sure the honey doesn’t stick to the side of the blender.
  2. Add 1/2 cup of milk and blend on high for 10 seconds or until honey is %75 incorporated (a few chunks of crystals is fine). This is done so the cold milk doesn’t chill the honey preventing incorporation.
  3. Add rest of ingredients and blend for 10 seconds or until incorporated
  4. Store in refrigerator for 4 days or until taste turns undesirable.

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