Fall Recipes with Manuka Honey

Ready to add manuka honey to your wellness rituals, but aren’t a ‘spoonful of honey’ type of woman? We hear you. These 4 fall recipes will give you plenty of options for adding honey into your diet - from fresh to sweet, creamy to savory. Let your food be a part of your beauty routine this fall.

Reminder: When Manuka honey is used for medicinal benefits, it should not be heated or added to hot liquids. This will pasteurize the honey, and you will lose the medicinal qualities

Fall Salad with Manuka Honey Vinaigrette

Makes 4 to 6 servings
recipe first published on activistmanuka.com

Manuka Vinaigrette

• 3 tablespoons Champagne vinegar

• 3 tablespoons minced shallot

• 1 tablespoon Activist Manuka honey

• ½ teaspoon fine sea salt

• ⅓ cup hazelnut or extra virgin olive oil

Salad

• 6 cups mixed salad greens

• 1 small fennel bulb, trimmed and very thinly sliced

• 2 fuyu persimmons, very thinly sliced
  Use mandoline or V-slicer to cut the fennel and persimmons into thin slices.

• ½ cup fresh pomegranate arils

• ½ cup toasted hazelnuts

Method

1. For the vinaigrette: Whisk the vinegar, shallot, honey and salt and blend in a small bowl. Gradually whisk in the oil.

2. Toss the salad greens, fennel and persimmon with enough dressing to season to taste in a bowl.

3. Divide the salad among plates; sprinkle with pomegranate arils and hazelnuts and serve. 

Honey Whipped Cream

*perfect for holiday pies
serves 4 - 6

Ingredients

• 1 tablespoon Surfer’s Honey™ ~ Raw Manuka 50+MGO

• 1 pinch Salt

• 1/4 tsp Vanilla extract

• 1 cup heavy cream, well-chilled

method

1. Whip the heavy cream until it has reached the soft and billowy “soft peak stage”

2. Add the honey, vanilla and pinch of salt.

3. Beat in your stand mixer - or by hand it you were daring - until you get medium peaks.

Best when served immediately, but can keep in the fridge for up to 2 days.

Roasted Acorn Squash with Sage and Honey

Makes 4 to 6 servings 
adapted from activistmanuka.com

Ingredients

• 4 tablespoons butter, plus more for brushing

• ¼ cup fresh orange juice 

• ¼ cup fresh sage leaves

• ½ teaspoon ground allspice

• 2 acorn squash

• Surfer’s Honey™ ~ Raw Manuka 50+MGO

Method

1. Melt the butter in a heavy small saucepan over medium heat. Add half of the sage and allow each leaf to gently crisp.

2. Gently move leaves to a cooling rack or a paper towel. Set aside for garnishing.

3. Add the orange juice, remaining sage, and allspice to the same buttered pan and bring to a boil. Remove from heat.

4. Preheat the oven to 400ºF.  Trim the ends from the squash and cut into ¾-inch thick slices. Brush a heavy rimmed baking pan with butter. Arrange the squash slices on the prepared pan and drizzle over the butter mixture. Sprinkle the squash with salt, pepper, and half of the toasted sage leaves and toss gently to coat. Roast in the oven until the squash is just tender, about 20 minutes.

5. Gently turn and roast until the squash is tender, about 4 minutes longer. Remove the squash from the oven and drizzle with honey.

6. Garnish with the toasted sage leaves and serve. 

Whipped Ricotta with Lemon and Honey

Makes 4 servings 

Ingredients

• 8 oz whole milk ricotta

• 2 tablespoons olive oil

• pinch of salt

• 1 teaspoon fresh chopped rosemary (or ½ teaspoon dried)

• ½ teaspoon lemon zest

• 1 teaspoon lemon juice

• 2 tablespoons honey (divided)

• Fresh cracked pepper

• 2 tablespoons Surfer’s Honey™ ~ Raw Manuka 50+MGO

Method

1. Add the ricotta to your food processor with the olive oil, salt, rosemary, and 2 tablespoons of honey.

2. Zest the lemon. After zesting, add the lemon juice to the mixer.

3. Turn the food processor on high for about 30 seconds, scrape down the sides and pulse for 30 more seconds.

4. Once everything is smooth, you can add it to your serving bowl.

5. When you're ready to serve, top with fresh cracked pepper and lemon zest and drizzle your second tablespoon of honey on top.

Serve with fruits, vegetables, crackers, or crostini for dipping.