If you’re anything like me, these winter months aren’t just hard on your mood but on your skin as well. My sensitive skin tends to suffer the consequences of cold, blustery days by becoming dry and lackluster. When I told my coworker Lizzie here at Wedderspoon Organic (look for her employee spotlight soon!) about my predicament, she suggested this deliciously moisturizing face mask made with our Wedderspoon Gold Organic Thyme Honey, cinnamon, orange and sugar to brighten my dull winter face (and mood)!
a natural antibacterial and moisturizing agent, this ingredient helps clear up acne breakouts and can even be used as a spot treatment on its own
-1/4 tsp cinnamon
a natural antifungal and antioxidant. Great for exfoliation and plumping too!
-1/4 tsp sugar (preferably organic)
wonderful exfoliating properties
-splash of the juice of an orange
chock full of vitamin C, this ingredient asks like a serum to brighten skin and fade scars
Mix together ingredients, rinse skin with warm water and dry, layer mixture generously on face/skin, let sit for 15-20 minutes, and rinse with cool water.
This mask is gentle enough to use two to three times per week or anytime you need a citrusy boost for dewy, beautiful skin.
Though newly concocted, artificial sweeteners fill grocery store shelves these days, honey has been a staple food for humans for centuries. Bees were often the subject of hieroglyphs in Egyptian times and a rock painting dating back to 2400 BC in Cairo serves as one of the earliest evidence of honey harvesting and bee keeping. In fact, archaeologists discovered still-edible honeycomb buried in an Egyptian tomb! The Greeks and Romans saw honey as a crucial food and medicine as well; cheese was mixed with honey to create cheesecakes, used as an offering to the gods and to treat wounds post-battle. Bees themselves were venerated as they were thought to hold unique powers and gifts. As shown in an important collection of Roman-era cooking recipes, the Apicius, we see one of the first uses of honey – honey cakes or enkhytoi, made from honey, eggs and flour. Even though enkhytoi is delicious, I wanted to share a more modern use of honey in cooking, Wedderspoon Lavender Oat Shortbread Cookies drizzled with Lemon Honey.
1/2 cup raw cashews
1 1/4 cup rolled oats
1/4 cup coconut oil
1/4 cup + 1 heaping tablespoon of Wedderspoon Organic Rata honey
1 tsp salt
1 tablespoon or dried lavender or 1/2 tsp lavender extract
1/4 tsp lemon zest
1 tablespoon lemon juice
Preheat oven to 350*
To make dough, blend cashews and oats in food processor until finely ground.
Add oil, 1/4 cup honey ,salt, and lavender. Process until dough forms.
Roll into desired shape — we made 15 little rounds.
Bake for 7-8 minutes or lightly golden brown at edges but almost uncooked in the middle.
Allow cookies to cool and make the drizzle.
Simply scoop a dollop of the Rata honey, add a pinch of lemon zest, and a squeeze of juice, and mix
until smooth and slightly runny.
Drizzle this on top of the cooled cookies and enjoy!
As the Fall harvest begins, apples and pumpkins are of course on everyone’s mind. So it’s the perfect time to incorporate these ingredients into your recipes. We are just loving these tasty little bites made with our Wedderspoon Raw Fir Honey from Greece, apple butter, and all natural ingredients that will get you in the mood for the season!
Perfect for apple harvest season!
1 cup oats
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
pinch of salt
1/4 cup coconut oil
1/3 cup fir honey + a few tablespoons to drizzle
1/2 cup applebutter
2 tables chia seeds (optional)
First blend oats, baking powder and soda, salt and cinnamon in food processor until the oats become fine like flour. Pour into separate bowl and set aside. Add the rest of the ingredients and blend in food processor. Mix the wet ingredients with the dry. We used a mini doughnut press to bake ours but you can also pour the batter into mini muffin pans and bake at 350* for about 8-10 minutes, or until an inserted toothpick comes out clean. When the lil guys are cook and warm, drizzle fir honey over top and enjoy on a cool Fall morning!
Honey Glazed Pear Tart:
-1 cup raw almonds
-1 cup whole wheat flour
-3-4 tbs coconut oil or butter
-pinch of salt
Process all ingredients until dough forms, add more fat if needed. Press into tart dish.
Creamy Almond Filling-
-1 cup cashews soaked in water
-1 tsp almond extract
-1 tbs Wedderspoon Raw Tiaca Honey
Soak cashews at least 1 hour. Blend all ingredients until smooth. Mixture should be thick and creamy. Spread on top of crust.
-2-3 pears; sliced
Arrange pear slices on top of creamy almond filling. Bake in 350* oven for 35-45 minutes or until golden brown. After baking, drizzle honey on top of pear slices on warm pie and allow to cool for 30 minutes. Enjoy with iced or whipped cream!
Need a cocktail idea for your 4th of July party? This berry layered cocktail is simple to make and super festive! Start with champagne or rose, raspberries mashed up with honey (we used Wedderspoon Rata Honey), ice and blueberries to top this refreshing drink off. Cheers!
We love to cook and come up with fun recipes with Wedderspoon honey. Here is a photo diary and recipe for these dog treats that will have your doggies begging for more.
Dog Treats with Honey Recipe: Ingredients: -1 cup of rolled oats -2 teaspoons of Wedderspoon Honey -1/2 cup of peanut butter -1/2 cup of milk -3 cups of whole wheat flour -1/3 cup of butter -1 cup boiling beef broth -3/4 cup of cornmeal -1 egg (or 2 if you want) Directions: 1. Mix all ingredients together in a mixer 2. Sprinkle flour across a clean, large surface to roll out dough 3. Roll out dough with a rolling pin so it’s about a half an inch thick 4. Use a cookie cutter of your choice to make shapes 5. Spray baking sheet with a non-stick spray and lay cut outs across a sheet 6. Bake in the oven for 35 to 45 minutes at 325 degrees F (depending on how hard or soft you want them to be) Try this recipe with Ulmo or Tiaca honeys from Chile.
Scout and Lola licking the bowls!