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Food & Recipes

Honey Cinammon Popcorn

As raw honey is such a great alternative to refined sugar and popcorn being low in calories; together they make the perfect combination for a post-dinner snack.

Here is a recipe, which is very low in calories and has a low Glycemic Index, therefore, making you feel full for longer.

You will need (perfect for 2 people and 1 great movie)

  • – 50g of popping corn
  • – 3 tbsp of raw honey (we used Wildflower Honey for its caramel-like taste)
  • – 1 tsp of ground sweet cinnamon
  • – 30g of salted butter or coconut oil
  • – pinch of sea salt

Melt the oil with raw honey and cinnamon in a small saucepan over low heat. Make sure not to burn it as honey can burn quite quickly. Let it bubble for around 1 minute until it thickens slightly, then put it on the side and let it rest for a while.

Pour a bit of coconut oil into a large saucepan, add the corn and cover it with the lid. Wait until the popping stops and leave it for 30 seconds. Pour the honey mixture over the popcorn and mix it thoroughly.

All done, have your movie ready and enjoy your sweet and delicious popcorn. Quick and easy, isn’t it?

culled from www.bal.co.uk

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Food & Recipes

Honey-Ginger Chicken

Makes 4 servings

 

Ingredients:

• 7 spoons of Nimah’s Wildflower Honey

• 1/2 cup soy sauce

• 1/4 cup dry sherry or water

• 1 teaspoon grated fresh ginger root*

• 2 cloves garlic, crushed

• 2-1/2 to 3 lbs. chicken

Directions

• Combine honey, soy sauce, sherry, ginger root and garlic in a small bowl.

• Place chicken in a plastic food storage bag or large glass baking dish. Pour honey marinade over chicken, turning chicken to coat

• Close bag or cover dish with plastic wrap.

• Marinate in refrigerator at least 6 hours, turning two or three times.

• Remove chicken from marinade; reserve marinade.

• Arrange chicken on a rack over roasting pan.

• Cover chicken with foil. Bake at 350°F for 30 minutes.

• Bring reserved marinade to boil in a small saucepan over medium heat; boil 3 minutes and set aside.

• Uncover chicken; brush with marinade.

• Bake, uncovered, 30 to 45 minutes longer or until juices run clear and chicken is no longer pink, brushing occasionally with marinade.
* If desired, substitute 2 teaspoons ground ginger for fresh ginger root.

 

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