Ingredient: honey

  • Lemon Ginger Halibut

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    Lemon Ginger Halibut
    From Linda Clark, CNC
    1. Preheat oven to 325.
    2. Grease the bottom of a heavy baking pan with coconut oil.
    3. Sprinkle fish with salt and pepper.
    4. In a small bowl, mix together the lemon juice and grated ginger.
    5. Heat the honey slightly under hot running water and whisk into the juice mixture.
    6. Bake the fish for 15-20 minutes or until moist and flakey, basting with the lemon juice mixture.
    7. Serve with green salad and veggies such as asparagus.
  • Chia Millet Bread

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    Chia Millet Bread
    Adapted from Good Housekeeping Magazine
    1. Proof yeast using 1/2 c warm water plus 1 T honey. Set aside.
    2. Grease an 8x4 loaf pan.
    3. Combine flours, arrowroot, potato starch, xantham and salt. Set aside.
    4. In a small bowl mix eggs, oil vinegar and remaining agave.
    5. Add remaining water to dry ingredients.
    6. Add wet ingredients and yeast mixture to dry ingredients.
    7. Use either stand mixer or hand mixer on low to combine then raise to medium for 4 minutes.
    8. Turn dough into prepared pan.
    9. Cover with plastic wrap. Let rise till either doubled in bulk or within 1/4 inch from top of pan.
    10. Should be between 15-30 minutes.
    11. Preheat oven to 375 when bread has risen to 3/4 inch from top of pan.
    12. Bake 50-60 minutes covering with foil after 20 minutes.
    13. I get best results at 60 minutes with my oven.
    14. Remove from oven and allow to cool 20 minutes before cutting.
  • Homemade Granola

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    Homemade Granola
    1. Mix all ingredients together well and spread evenly on a cookie sheet.
    2. Bake at 325 for about 30 minutes, mixing occasionally to prevent burning.
    3. Allow to cool; stir again, and place in an airtight jar or container.
    4. Serve with yogurt and fresh fruit.
  • Carrots and Beets with Citrus-Sage Glaze

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    Carrots and Beets with Citrus-Sage Glaze
    1. Preheat oven to 400 degrees.
    2. In a small bowl, combine orange juice, lemon juice, zest, honey, olive oil, sage, and salt and pepper.
    3. Put the carrots and leeks in one baking dish and pour half the glaze over them.
    4. Put the beets in another dish and pour the rest of the glaze over them.
    5. Stir to cover with glaze.
    6. Cover both dishes with foil and bake for 15 minutes or until the vegetables are tender.
    7. Remove the foil, brush the veggies with the glaze again, and bake until lightly browned and tender, 20-30 minutes.
    8. To serve, combine the vegetables and serve alongside the main course or on a bed of greens with goat cheese.