Get your Glow on with Raw Honey

Oat Cleans and Mask _ BlakeMedia

Photo courtesy of @blakevmedia

Adding to its list of many uses, raw honey is INCREDIBLE for your skin, thanks to its super healing properties and hefty serving of skin-saving antioxidants.  With its natural pH level of 4.5, raw honey falls within our skin’s naturally healthy pH range.  Its antiseptic and antimicrobial properties make it effective for healing cuts and burns by killing bacteria and fungus.  Raw honey also contains gluconic acid, a mild alpha hydroxy acid that brightens the complexion, evens out skin tone, and lightens scars and age spots.  It does wonders for a wide variety of skin ailments including: Rosacea, Eczema, Hyperpigmentation, Wrinkles, Acne and Enlarged Pores.  Raw honey is super nourishing and hydrating as well.

…And who doesn’t want smooth, plump skin free of synthetic chemicals?

Whether you’re looking for an affordable DIY solution or a powerful skin treatment, raw honey can help you regain your glow – the natural way.  There are countless ways you can use raw honey to create your own natural face scrub, cleanser or mask.  Here are just a few of our favorites:

  • Face Scrub: Raw Honey + Olive Oil + Sea Salt (gently massage over & rinse with warm water)
  • Cleanser:  Oats + Raw Honey + Water
  • Face Mask:  Raw Honey + 1-2 drops of lavender oil (apply on face for 10-15 minutes & rinse with warm water)

And yes, it does matter what type of honey you use.  Namely, your honey needs to be 100% raw and unfiltered in order to reap its natural benefits.  Now go get your glow on!

Summer is here!

Summer break has started for my 7 year old so that means I now have a shopping buddy!  We stopped by our local Whole Foods this morning to stock up on some items.  I love the pure joy kids bring to even the most mundane tasks!  The night before, we picked out a few recipes we would try later this week and made a list of all the ingredients we need.  Check back here and see what we made!  In the meantime, guess who’s enjoying some apples and honey today?



A Visit to the Family Farm

I always love visiting the family farm with my wife and kids.  It makes me happy everytime I can share the farm experience with them. The kids love seeing the avocado and orange trees and have become quite skilled at picking and gathering the fruits!  My wife and I have found that involving our kids in the selection process of the foods we eat – whether it means taking a trip to the farm or allowing them to select 1 or 2 items from the produce section of the grocery store – makes them more inclined to try different foods.  They are always excited to eat the foods they’ve picked out on their own.  Avocado toast and guacamole are big hits in our household.  Check back here for my wife’s personal recipes!






Honey Cinnamon Banana Bread Pudding


We love recipes that substitute white sugar with raw honey as a sweetener.  Here is one we found in O Magazine that does just that.


  • Canola oil cooking spray
  • 4 cups half-and-half
  • ¾ cup plus 3 Tbsp. raw honey, divided
  • 1 tsp. ground cinnamon
  • ¼ tsp. kosher salt
  • 3 eggs plus 4 egg yolks
  • 3 very ripe bananas, peeled and mashed well with a fork (about 1¼ cups)
  • 6 cups 1 bread cubes (lightly packed), such as a rustic country loaf
  • 1 cup heavy cream


Active time: 30 minutes
Total time: 2 ½ hours

Preheat oven to 350°. Lightly grease a 9-inch x 13-inch baking pan or glass dish with cooking spray.

In a large bowl, whisk together half-and-half, ¾ cup raw honey, cinnamon, salt, eggs and yolks, and bananas until well incorporated. Stir in bread and set aside to let soak 15 minutes.

Transfer to prepared pan and spread out evenly. Bake until firm in the middle and golden brown around the edges, 45 to 55 minutes. Set aside to let cool, about 1 hour.

In a clean, large bowl, whisk cream and remaining 3 Tbsp. raw honey until soft peaks form. Serve bread pudding with whipped cream dolloped on top.

*Photo by Sang An and original recipe courtesy of pastry chef, Joanne Chang

Immune Boosting Tumeric Lassi


Immune Boosting Turmeric Lassi

2 large or 4 small glasses

2 cups organic yogurt with active live culture
2 bananas
2 tsp freshly grated ginger
2 tsp raw honey (we recommend Bloom White Clover or Orange Blossom)
1/2 lemon, juice
2 tsp rosehip powder (optional but delicious, and a good C-vitamin boost)
1 tsp vanilla extract or ground vanilla
3-4 tsp ground turmeric (or fresh turmeric root)
4-5 ice cubes

Place all ingredients in a blender and mix on high speed until smooth. Add more yogurt if you prefer. Pour the lassi in two large glasses. For a more stunning presentation, dust 1 tsp ground turmeric on top before serving. Add a straw and serve.

*Photo and Original Recipe courtesy of Green Kitchen Stories

Roasted Honey Cinnamon Chickpeas



  • 1 (15-oz) can chickpeas (garbanzo beans), drained and rinsed, or 2 cups cooked chickpeas
  • ½ tsp ground cinnamon
  • 1 Tbsp canola or vegetable oil
  • 1 Tbsp raw honey


  1. Preheat the oven to 400°F.
  2. Place the chickpeas between two paper towels and pat them dry, looseningand removing the outer skins (this takes a few minutes, but it’s a great way to get the kids involved). Pat the chickpeas completely dry.
  3. Whisk the cinnamon and oil in a bowl to combine. Add the chickpeas and stir to coat. Spread the chickpeas on a baking sheet.
  4. Roast for 40 minutes, or until dried out and crunchy.
  5. Place the chickpeas in a bowl and toss with the honey.
  6. Spread the chickpeas on the baking sheet and roast for 7 minutes more.
  7. Cool completely and serve.


Store in a covered container on your counter for up to 2 weeks.


Makes about 2 cups.

*Original recipe courtesy of Catherine McCord

Red Wine Honey Cake


YIELD  10 to 12 servings.


  • Grease or nonstick spray, for the pan
  • 300 grams all-purpose flour (2 1/2 cups), more for the pan
  • 10 grams baking powder (2 teaspoons)
  • 3 grams baking soda (1/2 teaspoon)
  • 3 grams salt (1/2 teaspoon)
  • 2 grams cinnamon (1 1/2 teaspoons)
  • 2 grams cardamom (1 teaspoon)
  • 2 grams ground ginger (1 teaspoon)
  • 3 large eggs
  • 200 grams granulated sugar (1 cup)
  • 1 1/4 cups olive oil
  • 1 cup plus 2 tablespoons good quality honey (we recommend Bloom’s Orange Blossom honey), more to taste
  • 3/4 cup dry red wine
  • 2 teaspoons grated fresh ginger
  • 1 1/2 pounds ripe yellow plums
  • 1 tablespoon chopped lemon thyme leaves, or regular thyme leaves, plus branches for garnish


1.  Place a rack in the middle of the oven; heat to 350 degrees. Generously grease and flour a 10-inch Bundt pan, including center tube.

2.  In a large bowl, whisk together flour, baking powder, baking soda, salt and spices.

3.  In another large bowl, whisk eggs well. Whisk in sugar, oil, 1 cup honey, the wine and the fresh ginger until well combined. Whisk in dry ingredients until smooth.

4.  Pour batter into pan and bake until springy to the touch and a cake tester comes out clean, 45 to 50 minutes. Transfer pan to a wire rack to cool for about 20 minutes, then unmold the cake and let cool completely.

5.  Meanwhile, pit and quarter plums. In a medium bowl, toss plums with remaining 2 tablespoons honey and the thyme. Add more honey to taste and let macerate for at least 30 minutes.  Serve cake sliced and garnished with plums and thyme branches.

Note:  Measurements for dry ingredients are given by weight for greater accuracy. The equivalent measurements by volume are approximate.

*Original recipe and photo courtesy of Melissa Clark

Honey Cupcakes with Marshmallow Icing


Yield: 10 cupcakes


  • 1 stick unsalted butter, at room temperature
  • ½ cup brown sugar
  • ½ cup raw honey (we recommend Bloom’s White Clover honey)
  • 1 ½ tbsp water
  • 1 2/3 cups all purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp cinnamon
  • ½ tsp cardamom
  • ½ tsp salt
  • 2 eggs, lightly beaten
  • 2 tsp vanilla
For Icing

  • 1 egg white
  • 1 ¼ cup sugar
  • 1/3 cup water


  1. Preheat oven to 350 degrees. Line a muffin tin with liners and lightly mist the liners with nonstick cooking spray. Set aside.
  2. Combine the butter, brown sugar, honey and water in a small pot and bring to a simmer, stirring so that the butter melts and the sugar dissolves. Remove from heat and let cool while you prepare the other ingredients.
  3. In a medium sized bowl, whisk together the flour, baking powder, cardamom, cinnamon and salt. Add the eggs and vanilla, followed by the brown sugar honey mixture. Beat until well combined.
  4. Pour batter into prepared cupcake tins — filling the tins 3/4th of the way full. Bake for 25 minutes, until cupcakes are golden.
  5. While the cupcakes cool, make the icing. Combine the sugar and water in a small pot over medium high heat. Bring to a boil and cook for three minutes.
  6. Place your egg white in the bowl of an electric mixer {or use a handheld mixer}. Slowly stream in the hot sugar syrup WHILE the mixer is going on high. Do not stop beating. Keep the mixer going for at least ten more minutes, until icing can hold stiff peaks. If it appears too runny, keep beating. It will get there.
  7. Spread the icing on the cupcakes — icing will harden slightly as it continues to cool.

*Recipe and Photo courtesy of Jenna Weber

Ricotta topped with Honey, Blueberries & Thyme

Ricotta with Honey, Blueberries & Thyme

Time: 10 minutes

Number of servings (yield): 4-6


1 and 1/4 cups honey
2 and 1/2 cups ricotta
1 cup fresh berries 1 tablespoon fresh thyme
flowers (if available) or thyme leaves



1. Heat the honey in a sauce pan until watery.
2. Divide the ricotta among 4-6 serving dishes or goblets.
3. Divide the warmed honey over each serving. Top each serving with berries and thyme leaves.

*Recipe & Photo courtesy of Peggy Lampman

Honey, Lime & Sriracha Chicken Skewers

Honey Lime Chicken Skewers 2

Servings: 4-6
Cook Time: 30 Minutes
Total Time: 30 Minutes
  • 3 tablespoons soy sauce
  • 1/4 cup plus 2 tablespoons honey
  • 1 tablespoon vegetable oil
  • 1 teaspoon lime zest, from one lime
  • 3 tablespoons fresh lime juice, from 2 limes
  • 4 garlic cloves, peeled and roughly chopped
  • 1-1/2 square inch piece fresh ginger, peeled and roughly chopped
  • 1-1/2 tablespoons Sriracha sauce
  • 1-1/4 teaspoon salt
  • 2-1/2 pounds boneless skinless chicken thighs (between 8-10), trimmed and cut into 2-inch chunks
  • 2 tablespoons chopped cilantro, plus more for garnishing platter
  • Limes, sliced into wedges, for garnishing platter (optional)
  1. In a blender, combine the soy sauce, raw honey, oil, lime zest, lime juice, garlic, ginger, Sriracha and salt. Blend until completely smooth. Pour 1/2 cup of the marinade into a small bowl; cover and refrigerate until ready to serve (this will be your sauce).
  2. Combine the chicken and remaining marinade in a large Ziplock bag and seal tightly. Place in a bowl (in case of leakage) and marinate in the refrigerator for at least 6 hours or overnight.
  3. Remove the chicken from the marinade and thread onto skewers, folding the pieces in half if they are long and thin.
  4. Be sure the grill is clean, then preheat to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kebabs, covered, until golden brown and cooked through, turning skewers occasionally, for 10 to 15 minutes. (Keep an eye on it — if they are browning too quickly, turn the heat down.) Transfer the skewers to a platter and either drizzle the reserved marinade over top or pass alongside. Scatter the chopped cilantro over top and garnish the platter with lime wedges and cilantro sprigs, if desired.

*Recipe & Photo courtesy of Jennifer Segal