How Sweet It Is

Honey was common in Bible history.  The ancient Israelites used it as sugar.  It was used in baking, to make a fermented beverage, and sometimes mixed with wine.  It became a symbol for abundance and God's blessing . . . "a land of milk and honey."

One could go on and on about the benefits of honey.  It is one of our most powerful healing foods.

It can kill bacteria and disinfect wounds and sores.  It can boost our energy . . . and build our immunity.  Honey can improve our mood.  It can stimulate our brain for memory and learning ability.  One of the most soothing benefits of honey is that it can even help you sleep!

So go put honey on your shopping list--then come back for these recipes!

Honey-Vinegar Carrots (Even the kids will love this vegetable recipe!)
1/2 cup chicken broth
1 tablespoon apple cider vinegar
1 tablespoon honey
1 teaspoon butter
1 pound carrots, peeled and sliced
salt and pepper to taste

Bring the first four ingredients to a boil over medium high heat.  Add the carrots.  Once it is again boiling, reduce heat to medium.  If the liquid level boils away before the carrots are cooked, add more.  After the carrots are soft, you want the liquid to boil away, leaving a glaze on the carrots.  Season with salt and pepper and serve. 

Honey-Vinegar Dipping Sauce for Fish
1 pound  fish of your choice
1 cup flour
1 teaspoon baking powder
1/2 cup milk
1 egg
1/2 teaspoon salt
1/4 cupapple cider vinegar
1 tablespoon honey

In a shallow dish, mix together flour, baking powder, and salt.  Stir in milk and egg.  Add fish and coat with batter.  Bake fish on sprayed baking sheet until golden brown and tender.

In a small bowl, mix together vinegar and honey.   Serve with fish as a dipping sauce.

Tuna Salad with Honey Dressing  (A refreshing change from your regular tuna salad recipe)

Tuna salad ingredients:
3-6 ounce cans tuna
1/4 cup onion, diced
1/2 cup golden raisins
1/2 cup carrots, shredded
1/4 sunflower seeds
lettuce

Dressing ingredients:
1/4 cup dijon mustard
2 tablespoons apple cider vinegar
1/4 cup vegetable oil
1 tablespoon tarragon leaves, chopped.
2 tablespoons honey
3 tablespoons sour cream

Whisk together dressing ingredients.  Add tuna and toss.  Fold in the remaining ingredients.  Cover and refrigerate one hour.  Serve on lettuce.