Welcome bright flowers and sunny days! Time for blankets on the grass and hours of playing outside.
We put together three simple, delightful and honey-sweetened recipes from our favorite Traditional Foods Chef and Biodynamic Farmer, Molly Chester.
Recipes with a twist and each less than 4 ingredients.
Try lemonade with raw honey, a good-for-you sweetener.
Give ice cream a break and go for this Strawberry Kefir Ice.
Peanut butter, almond butter … how about walnut butter?
Each of these recipes calls for raw honey. Raw honey is not pasteurized which means that it has not been heated. In its raw state, honey retains the natural vitamins, minerals, amino acids, enzymes and antioxidants which make honey famous for being a powerful medicinal food.
However, whether raw or pasteurized, the American Academy of Pediatrics and the National Honey Board recommend that you not give honey to infants under the age of 12 months.**
Find a brand that is truly raw and local so you can benefit from its potent nutrients. And make sure to choose a mild flavor that won’t overpower the final dish!
And of course, where possible, choose organic ingredients.
A big thanks to Molly for sharing the recipe’s below.
Raw Honey Lemonade
Using a blender to quickly emulsify the lemon and honey enables the cook to preserve the beneficial enzymes and delicate nature of unpasteurized raw honey.
This recipe makes 8 cups.
1 cup raw honey
1 cup fresh-squeezed lemon juice (regular or try Meyer lemons)
6 cups filtered water
In a blender, combine raw honey and lemon juice. Blend on high for 30 seconds. Add water to blender. Pulse until combined. Chill until service. Serve over ice.
Kefir Strawberry Ice
The mixture should be like soft-served ice cream when poured into the glass container to freeze. If it is too loose, like a smoothie, add more strawberries.
5 cups whole frozen strawberries
2 cups raw plain kefir (Organic Pastures)
¼ cup raw honey
juice of 1 lemon
Combine all ingredients into a high-speed blender. Use a spatula to scrape down the sizes and encourage the mixture together when necessary. Pour into a glass container. Freeze to desired texture. If completely frozen, allow the dessert to sit at room temperature about 5-10 minutes until desired consistency is reached.
Honey Walnut Butter
Many folks put cinnamon in walnut butter, and you certainly can! I just happen to prefer the simplicity of only the flavor of honey.
Preheat oven to 350˚. Spread walnuts on a sheet tray and place in preheated oven. Roast for 10 minutes. Set aside to cool fully, approx. 10 minutes.
In the bowl of a food processor, combine cooled walnuts, sea salt and raw honey. Process until smooth and creamy, scraping down the sides of the bowl, as necessary.
Store in the refrigerator.
About Molly Chester
Molly Chester is a Traditional Foods Chef and Biodynamic Farmer. Along with her husband, Molly runs Apricot Lane Farms, a 130-acre traditional foods, Organic and Demeter-Certified farm just north of Los Angeles. Her mission was to create a well-balanced ecosystem and rich soils that produce nutrient-dense foods while treating the environment and the animals with respect.
Prior to Apricot Lane Farms, Molly spent her days in the kitchens of various celebrity clients throughout Los Angeles as a traditional foods private chef. She is active in the traditional foods community and author of both the popular blog Organic Spark and Back to Butter: A Traditional Foods Cookbook.
Apricot Lane Farms is an extension of the kitchen for Molly because a great dish truly begins with well-chosen seed. In addition to overseeing the transition of 31 acres of avocado and lemon trees to organic and biodynamic practices, Molly managed the planting of over 5,000 new trees in 2012 and the construction of a state-of-the-art vermicompost complex.
Molly attended The Natural Gourmet Institute of Health & Culinary Arts in New York City and has spoken at the Harvard Business School’s Wellness Club on How to Unleash the Healing Power of Food and contributed to the AllergyKids website, wonderful brainchild of The Unhealthy Truth author Robyn O’Brien.