Honey is as interesting as the insect that makes it. The process of raising bees and harvesting honey from the comb would fascinate any self sustaining enthusiast. While honey may become forgotten in your pantry, here are some honey facts which will have you reconsidering this caramel colored gem.
Honey has a variety of uses.
It provides balance to dishes – complementing and enhancing a variety of recipes. Honey pairs nicely with citrus, berries and yogurt, as well as with fermented or pickled products, because it decreases sourness in certain foods. Honey also balances bitter flavors, making it a clear favorite for coffee and tea. Additionally, honey modifies salty perception and works well with cured products, like ham and bacon.
Ready in 20 minutes
1. Preheat oven to 425 degrees. Line baking pan with foil and spray with non-stick spray.
2. Trim, peel and cut carrots on a diagonal into 1/2" thick pieces.
3. Toss carrots with olive oil to lightly cover and spread on baking pan. Season generously with salt and pepper.
4. Bake until tender and golden brown on edges, about 20-25 minutes.
5. Remove from oven and drizzle with honey.
6. Serve while hot. ENJOY!
Get the vitamins from this veggie without the cooked carrot taste. These come out of the oven tasting more like candy than a vegetable.
Until next time,
Be fit, be strong, use honey in a new way
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Multiple factors may affect how well your metabolism operates. Let’s take a moment to examine a few of the things that may get in the way of our bodies functioning at optimal levels.
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Young and old, obesity has infiltrated our lives in one way or another; affecting us personally or a loved one. And it isn’t just about the numbers popping up on the scale....
Here’s a great way to use up any leftover vegetables sitting in your refrigerator. If you don’t have the vegetables used here, feel free to substitute any sturdy veggie you have on hand, such as carrots, fennel, parsnips, eggplant, and cauliflower.
Roasting deepens and intensifies the inherent sweetness of vegetables; so don’t be surprised if this becomes a new family favorite!
Prep time: 15 minutes
Cook time: 40-45 minutes
1 lb. bag mini sweet peppers, seeded and cut in half
1 lb. Portobello mushroom caps, sliced
1 large red onion, sliced
1 lb. Brussels sprouts, trimmed and cut in half
2 t. garlic powder
2 t. Herbs de Provence (or Italian seasoning)
2 T. extra virgin olive oil
2 T. balsamic vinegar
Sea salt and black pepper, to taste
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