- 1/2 Teaspoon fresh jalapeño
- 1 Teaspoon fresh cilantro
- juice from a quarter of a lime
- 3 Ounces pineapple juice
- .5 Ounce honey syrup
- 1.5 Ounces tequila
Muddle the jalapeño and cilantro in the bottom of a cocktail shaker. Add honey syrup, tequila, lime juice, pineapple juice, and honey syrup. Fill shaker partway with ice and shake until well integrated and cold. Strain into a chilled cocktail glass and top with seltzer. Serve straight up, garnish with a floating slice of jalapeño.
The Benefits of Bee Pollen
Given this high praise, you might be wondering – soooo, what is bee pollen exactly? Great question. Put simply, it’s a mixture of nectar and the mineral matter of flowers that bees bring back to the hive. It serves as bees’ protein source and can help serve as ours too. After all, bee pollen is an energy-rich protein full of antioxidants, enzymes, and all 22 essential amino acids. This makes it great for your health – and an added bonus is it tastes great too.
***DISCLAIMER: Do not consume this product if you are allergic to bee pollen. If you suspect you might be allergic, speak with your doctor before ingesting.***
While bee pollen has many health benefits, my favorite are that it soothes seasonal allergies, reduces stress, and boosts energy. Here’s how:
Soothing seasonal allergies: Bee pollen has been used as a natural remedy against allergies for centuries. It works similar to over-the-counter meds in that it acts as anti-histamine for flower pollen. For the most reliable anti-allergy relief, start taking 1-2 tbsp. of bee pollen approximately a month before your worst allergy season begins and continue eating this superfood until your allergy season ends.
Reducing stress: Bee pollen’s natural nutritional and tonic properties improve blood supply to the nervous tissue, which improves your mental capacity and strengthens your nervous system. When this happens, your body becomes better equipped to manage stress. To gain these benefits, consume 1 tsp. of bee pollen three times a day during your busiest months.
Boosting energy: There are a host of reasons it does this, but my favorite reason for this is bee pollen is a complete protein that has – gram for gram – more protein than meat, eggs, and cheese. As a result, bee pollen aids muscle synthesis, boosts your energy reserves, and increases your strength, speed, and endurance. You can gain these benefits by simply eating 1-2 tbsp. daily.
A quick word of caution: Not all bee pollen is created equality. You want to buy high quality pollen, like Brendle’s Bee Pollen, to gain these benefits. You can tell bee pollen is high quality when its granules range in color, spanning yellow to black.
If you’re curious how to use bee pollen, check out some of my favorite bee pollen recipes below. And while you’re at it, go ahead and add bee pollen to your next Green Bean Delivery order. You won’t regret it.
3 Easy Bee Pollen Recipes
Green Spring Smoothie
Ingredients: 2 celery stalks, 1 1/2 cup nut milk, 1 cup greens, 1/2 avocado, 2 tbsp. hemp seeds, 2 half-inch slivers of fresh ginger, 1 tbsp. bee pollen, 1/2 juice of lemon, lemon zest
Directions: Place all items in a blender and blend until smooth. Add more nut milk if needed.
Overnight Oats with Bee Pollen
Superfood Oat Base Ingredients: 1/2 cup rolled or steel cut oats (not instant or quick), 2/3 cup almond milk, 1 tbsp. chia seeds, dash of cinnamon
Oat Toppings Ingredients: 2 tbsp. slivered almonds, 1-2 tbsp. bee pollen, 1 tbsp. shredded coconut flakes, 1/4 cup blueberries.
Pour 1/2 cup of oats into a small jar or container (I use mason jars). Add 2/3 cup of almond milk, a dash of cinnamon, blueberries, and 1 tbsp. of chia seeds to the jar. Stir ingredients together then seal the container and place in the fridge overnight. The next morning, pour out the contents of the overnight oats base you prepped into a bowl. Top with bee pollen, shredded coconut flakes, and almonds.
Chocolate Bee Pollen Ice Cream
*Created by Freddie Kimmel
Ingredients: 1 full avocado, 1 frozen banana, 1 heaping tbsp. raw cacao powder, 1/2 cup walnuts, 1/2 cup raspberries, 1-2 tbsp of collagen protein
Mash avocado, banana, raspberries, collagen protein in a Vitamix or blender.
In a separate bowl combine 1 tsp. cacao nibs, 1 tsp. bee pollen, 4 ground walnuts, pinch of pink Himalayan sea salt, and mix together to top the dessert.
Best served as a mid-day/late afternoon snack as the raw cacao and bee pollen can increase energy.
Erica Ballard is a Healthy Living Expert and Coach. She has been featured by The Mom Project and Green Bean Delivery and is the host of The Full Plate podcast. She understands the true effect food has on mindset and success and works closely with clients to identity foods and habits that fuel their professional and personal goals. Erica believes better food leads to a better life and is on a mission to show people how to live healthy despite their busy schedule. Erica has a Masters from Tufts School of Medicine and worked in health and public health for almost a decade before starting her business. She now lives in her hometown of Indianapolis with her amazing fiancé Nick and their really cute dog Max. For more information, check out here site at www.ericaballardhealth.com.
The Pleasures of Reading Recipes
Recipe readers are always talking about how cookbooks are like novels, and there’s a clue here to how we actually read them. Like a short story, a good recipe can put us in a delightful trance. The Oxford English Dictionary defines fiction as literature “concerned with the narration of imaginary events.” This is what recipes are: stories of pretend meals. Don’t be fooled by the fact that they are written in the imperative tense (pick the basil leaves, peel the onion). Yes, you might do that tomorrow, but right now, you are doing something else. As you read, your head drowsily on the pillow, there is no onion, but you watch yourself peel it in your mind’s eye, tugging off the papery skin and noting with satisfaction that you have not damaged the layers underneath.
I was contemplating the nature of cookbooks while reading William Sitwell’s new book, “A History of Food in 100 Recipes.” It is an agreeably humorous romp through the history of food, divided into a hundred standout moments. It starts with ancient Egyptian bread—a recipe found on a tomb in Luxor—and ends with “Meat Fruit,” a recipe for liver parfait dipped in mandarin jelly and shaped to look like an orange, written by the experimental British chef Heston Blumenthal. Sitwell—who is the editor of Waitrose Kitchen, which is the U.K.’s version of Bon Appétit—has chosen his recipes not necessarily because they are delicious, but because they illustrate a particular stage in our culinary history. No. 66 is a strawberry ice-cream soda from General Electric Refrigerators, which reflects the way that domestic fridges “took over America” in the nineteen-twenties. No. 77 is “Watercress soup for one,” a joyless Weight Watchers dish from 1963 containing water, chicken bouillon cube, and not much else.
My favorite recipe was No. 65, “Creamed Mushrooms,” taken from “The International Jewish Cookbook,” by Florence Kreisler Greenbaum (1919). The recipe itself is for mushrooms simmered in a béchamel sauce with “a gill of cream” added. “Cooked like this,” Greenbaum tells us, “mushrooms have more nutritive value than beef.” Sitwell uses the recipe as a springboard into a discussion of the pop-up toaster (invented by Charles Strite in the same year as Greenbaum’s cookbook), and the “frantic and fiercely fought battles” driving rival patents for toast-making. Finally, he ponders “the Cat and the Buttered Toast Theory.” Buttered toast is notorious for landing buttered-side down. Likewise, it is said that a cat “if dropped, always lands on its feet.” So, Sitwell asks, “what happens if you tie a slice of buttered toast to the cat’s back? When the cat is dropped, will the two opposing forces of butter and feet cause the cat to hover?”
From this, you get a sense of Sitwell’s schoolboyish sense of the absurd. But he has done something in this book that is highly original and not absurd at all. At the start he gives us a “note on the recipes,” which explains that he does not actually expect us to cook from them. They are not “triple tested,” he confesses. He has chosen not to update the ancient recipes so that they could be knocked out “after a quick trip to your local supermarket.” Sitwell says that he wants us “to simply read and enjoy the recipes as they were written down.”
Sitwell has removed one of the sources of pleasure we get from cookbooks, which is the illusion that we are actually going to make every recipe we fancy the look of. But being asked to read recipes for their own sake, rather than with a view to cooking, gives a clearer sense of how they stimulate our imaginations. The vast majority of the recipes we read are hypothetical. I’ve spent more hours than I care to count this year staring at an April Bloomfield recipe for veal shank. I’ll probably never make it. I’m not sure if my butcher even sells the right cut of veal. But, I’m telling you, the imaginary version tastes incredible.
Recipes have a story arc. You need to get through the tricky early prepping stages via the complications of heat and measuring before you arrive at the point of happy closure where the dish goes in the oven or is sliced or served. When a recipe has many ingredients and stages and finicky instructions, it can be hard to concentrate, like reading a Victorian novel with so many characters that you need a dramatis personae to keep things straight. Sitwell includes a lamb korma recipe from Madhur Jaffrey, with an ingredient list that goes on for more than a page (“a piece of ginger, about 1.5 inches long and 1 inch wide, peeled and coarsely chopped, 1 large tomato (tinned or fresh) or 2 small ones, peeled and coarsely chopped, 1 tsp ground turmeric,” and so on). I’ve cooked this dish. It is, like all of Jaffrey’s recipes (or rather, all of the ones that I’ve tried, which is about twenty), very delicious, with a wonderful balance of flavors and textures. But if we forget cooking and “simply” read, you might get a quicker payoff from the recipe for peach melba by Auguste Escoffier, the nineteenth-century chef who popularized French cooking
Poach the skinned peaches in vanilla-flavoured syrup. When very cold arrange them in a timbale on a bed of vanilla ice cream and coat with raspberry puree.
I posted a picture of one of my favorite cookbooks today, Aunt Bee's, and received an overwhelming response with request for some of her recipes. I picked out a few that I thought everyone would like. Here they are.
This breadstick recipe is really easy and good with some garlic butter brushed on them right before you take them out of the oven.
Oh my gosh, who doesn't LOVE a good old fashioned Apple Pie?!
Um, who doesn't LOVE Fried Chicken AND Apple Pie. You have to make both of these for a good Sunday dinner!
Here is a recipe for Dumplings, I have got most people private messaging me requesting this one.
You need to have a good BBQ recipe for the Summer. Its a must!
I remember watching "The Help", one of my favorite movies, and the only thing Mrs. Celia Foote could make for her Husband was Corn Pone. I can't wait to try it!
I don't know about you but on a hot day when I don't feel like cooking, this is something that is perfect!
Last but not least, I have got quite a few request to dig this recipe out of the book, here it is. Enjoy.
Even though you may have not heard of it before, chances are you’ve tried it. Acacia gum is found in numerous products from breads to pet food! So if you think you’ve never had it, maybe your dog has! It is a great emulsifier meaning it can efficiently stabilize oil in water which is common in making sodas. Because Acacia is low in calories, it makes it the perfect ingredient for dietary and natural beverages. It is even used to make wine healthier! In addition to these health benefits, the sourcing of Acacia gum is also under ethical, environmental, and safety laws. It is also a 100% natural harvest process created in conjunction with local famers.
Acacia gum is low in calories, 100% natural and increases fibre content, making it ideal for healthy products! Find out more about Acacia Gum and Alland & Robert.
- preheat oven to 410 degrees
- in a standard mixing bowl, cream together the butter, brown sugar, and granulated sugar until smooth and fluffy
- add in the eggs one at a time. mixing each one in thoroughly. then add in vanilla extract
- mix your dry ingredients together in another bowl: flours, cornstarch, salt, and baking soda
- once mixed, combine your dry and wet ingredients until dough is formed (mix together slowly)
- fold in the chocolate chips and walnuts
- line a baking sheet with parchment paper and place cookie dough balls onto the sheet. I use a regular ice cream scooper to create mine, but feel free to make them differently. Make sure they are not perfect balls, allow them to be “bumpy” to give that levain feel. Refrigerate your cookie dough balls for 20-30 minutes and place in oven for 10-12 minutes
- allow to cool/set before serving
- Preheat the oven to gas 4, 180°C, fan 160°C. Fill a 12-hole muffin tin with yellow paper cupcake cases.
- Get the kids to help you put 125g butter into a large bowl, add the caster sugar and beat with an electric whisk until pale and fluffy. Carefully crack the eggs into the bowl one at a time and beat well between each addition. Sift over the flour and baking powder, and fold in using a large metal spoon. Add half the orange zest and the milk, and carefully fold the mixture until it is smooth. Stir in the white chocolate drops.
Tip: If you are unable to find ready-to-roll yellow and black fondant icing, use white ready-to-roll fondant icing, add a few drops of yellow and black food colouring and blend with your fingertips until it is the desired colour.
Freezing guidelines: Make the cupcakes up to the end of step 4, cool completely, and then pack into a freezer-proof container and freeze for up to 3 months. Defrost fully before decorating.
- If you divide one drink between two Champagne glasses and fill the rest with bubbly, you’ll find yourself with a French 75.
- If you want more of a casual, long sipper, pour the ingredients over ice and top it off with club soda (essentially a Tom Collins).
- For a fun floral drink, replace the honey syrup with St. Germain, an elderflower liqueur.
- For a sweeter drink, simply stir in more honey syrup, to taste.
- If you don’t like gin, this cocktail would work with vodka, too.
Please let me know how your cocktail turns out in the comments! Looking for more fun cocktails? Try one of these:
Bee's Knees Cocktail
Special Equipment: Cocktail shaker
Ingredients US Metric
- For the honey simple syrup
- 1/4 cup honey
- 1/4 cup water
- For the bee's knees
- Ice cubes, for shaker
- 2 ounces good-quality gin
- 3/4 ounce freshly squeezed lemon or lime juice
- 3/4 ounce honey simple syrup
- Lemon twist, for garnish
In a small saucepan over medium heat, warm the honey and water until they’re well combined. Remove from the heat and let cool to room temperature. (You can cover and refrigerate the honey simple syrup for up to a couple weeks.)
In an ice-filled cocktail shaker, combine the gin, lemon or lime juice, and honey simple syrup. Shake and strain into a chilled cocktail glass. Garnish with the lemon twist.
Recipe Testers' Reviews
The perfect cocktail and the gin-lover’s alternative to a lemon drop! The honey is a nice background flavor, like the gin, and the extra complexity results in a perfect cocktail. Although this had a lovely sweetness, you could go just a bit scant and still be happy. Making the honey simple syrup only takes a few minutes and cools quickly. Don’t skip the lemon twist—it's part of the drink, like the tiny ice floes formed by the shaking. I used 1/2 cup each honey and water, brought to a simmer, and then taken off the heat to cool. The gin was Tanqueray (ordinary London Dry Gin green bottle and not Tanqueray 10). This recipe is perfect for one drink. I made a double batch for two people. Immensely drinkable—even quaffable.
The gin drinker in our family was pleasantly surprised that he liked this so much. It was quick to put together. The longest part was waiting for the honey simple syrup to cool, which took about 10 minutes. So during that time I squeezed the 1 1/2 limes needed to get one punch of juice. We used Tanqueray 10.
This is a great classic cocktail to have in your repertoire. It's really simple and impressive. You can quickly make the honey syrup by adding some warm water to honey as opposed to simmering it. Shaken and served up in a martini glass, this recipe makes one cocktail. I find that this can be a little on the sweet side for my taste, so I might tone down the honey syrup next time to 1/2 ounce or so. A nice variation would be to add some sort of fresh herb to the shaker, depending on the season—thyme, basil, rosemary, or lavender are all nice additions. A really simple three-ingredient cocktail that comes together in minutes.
This bee's knees is very tasty! The drink was easy to make. This recipe has made me want to venture out and try gin in other cocktails. Many of the drinks I've had in the past with gin didn't seem very tasty to me. I believe the lemon juice and honey brought out the wonderful flavors of the drink and left me wanting more. It was refreshing and intoxicating at the same time! I look forward to sharing it with friends when they come by. Be sure to make plenty of simple syrup.
This cocktail is absolutely delightful. I made it on a Sunday afternoon and we drank them on the patio in the sun. I used creamed organic honey with hot water. I didn't need to heat it on the stove instead I just stirred until it dissolved. We juiced 4 lemons and we had enough juice and syrup for 4 generous cocktails. I shook the ingredients with ice and served them in rocks glasses with fresh ice. The flavor of the honey and lemon is subtle but just strong enough to smooth out the gin—we all liked the cocktail even though there were varying levels of gin appreciation in the group. I've only recently started drinking gin and was quite pleased with how it turned out. I do love the flavor of honey and it's showcased nicely in this drink. Diluting it with water cuts down on the sweetness but still gives you the flavor. I plan on making these again as they were a big hit.
Hot day? Trying day? This Bees Knees will have you quickly sitting back and recuperating from life's challenges. It's lovely. It's refreshing. It's Gatsby-esque without the drama. Even my gin-averse husband enjoyed it. As with most any recipe, the end result depends on the ingredients you use. I used Blaum Bros. gin (from Galena, IL) and "homegrown" honey (from Berrien Springs, MI). It could be fun to mix other gins and honeys for comparison. The drink chills quickly in the shaker, so I served my drink neat. I'm not a fast drinker (you could call me a cheap date) so I didn't add ice to the glass as I didn't want it to get watered down.
This is a classic, simple, straightforward recipe—and a nice alternative to a martini. That said, it is way too drinkable—in a lovely, yummy way—so serve it responsibly. I tried a couple of ways to serve it and also to see if just a little nudge could make it more special. I prefer it over ice to without. Without ice, a half portion is more of an aperitif, which is appropriate if you are serving it before a meal where there might be other drinks or wine. Ice slightly slows you from downing it, which is easy to do since the balance between sweetness and sour is so good and the honey isn't excessively dominant. Feeling like this would be a good start for something just a little more sophisticated, I also tried 3 variations. First was just adding a dash of Angostura Orange bitters. Next was a sprig of thyme in the shaker, and last, a long curl of lemon zest which we had very briefly smoked. The bitters are the most successful addition, just adding a little depth without the extra sweetness that orange juice might add. I like the thyme, which is a natural with lemon and gin. The smoked zest was a wild card - it alters the whiff you get when you raise your glass more than the taste, but maybe just slightly flaming the zest would work as well. Not for everyone. The bitters definitely are an upgrade. If you do not see yourself serving a large group, consider making a half batch of the honey syrup so it doesn’t go to waste.
I made the drink both ways—once on the rocks and once neat. I liked the neat version better because I found that, as the rocks melted, the drink became quite watery. The bottom line—the drink is very pleasant and refreshing, and I liked it a lot. I would compare it to other drinks made with spirits, lemon or lime juice, and a sweetener, like a margarita. It's mellower than a margarita, of course, because gin is mellower than tequila and lemons are mellower than limes. In the interest of thorough research, I made yet a third variation on the recipe, substituting lime juice for lemon juice, and leaving everything else the same. I liked it better because the tartness of the lime balanced the sweetness of the honey, However, both were very nice drinks.
I would have to agree that this cocktail goes down a little too easy. Perfectly smooth and a perfect blend of flavors—not too sweet and not too sour. We enjoyed the first round of Bees Knees strained and served on the rocks with a slice of lemon. We loved it so much we decided to go for another round. (Un)fortunately, we were out of ice, but I had a bag of frozen raspberries in the freezer. I swapped the berries for the ice which added a nice tartness—the Beez Knees had a little buzz to it! I'm happy the recipe for the honey syrup produced enough for 32 cocktails. I put the remaining syrup in small Mason jars in my fridge and I look forward to having this on hand for future cocktail recipes.
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.
So, this actually isn’t a Bee’s Knees. A Bee’s Knees has lemon juice. When you use lime juice, that turns it into The Business.
In a medium bowl, beat together the butter, crushed flowers and leaves, fresh orange zest, and sugar until well mixed. Add the flour and mix well. You may need to use your hands for the final part of mixing. Be sure not to overwork the dough after the flour has been added. Once the dough is smooth and coming together, roll it into a cylinder shape. Wrap tightly in parchment paper and chill for about 2 hours.
Once chilled, slice about 1/4" thick. Place on a baking sheet lined with parchment paper, about 1" apart.
Bake in a preheated 350 degree F oven for 8 to 10 minutes on a rack placed in the top third of your oven. If your oven is on the hot side, be sure to check the cookies after 6 or 7 minutes to make sure they are not burning.