Sunday

Liquid Gold


I am passionate about honey. Maybe it's because it's in my blood; my grandfather kept bees. I remember playing in the orchard - the lazy warmth of the afternoon sun, the sweet, aromatic scent of ripening fruit and the gentle hum of the bees. I remember the honeycombs dripping with sticky, sweet liquid and my grandfather laughing at my eager anticipation. We used honey for everything - it was our cough syrup, our antiseptic for scratches, the topping for my bread and butter, the sweetener for my evening tea.

The social system of bees is incredibly complex and it all revolves around making honey. The field bees collect nectar from flowers and pass it on to the house bees, who add enzymes and then store it in the hive, where it ripens and becomes honey - food for the bees and for us. A conscientious beekeeper always leaves enough honey for the bees to survive and thrive. The bees are never harmed, though the same cannot always be said for the beekeepers.

Honey is not merely another form of sugar; it contains vitamins, minerals, protein, enzymes and amino acids. The quantities of individual nutrients vary widely and depend on the type of plant and region the honey comes from. As a carbohydrate, it is unique; it's an assimilable carbohydrate compound, meaning that it's easier for your body to use. However, scientists still do not fully understand all the compounds in honey and why they are so health promoting.

Honey has unique antimicrobial properties and has been used traditionally to disinfect wounds and burns and promote healing. According to Dr. Molan of the University of Waikato, New Zealand, "Honey stimulates the re-growth of tissue involved in healing, making healing faster and reducing scarring."

And according to a study at the University of Memphis Exercise and Sports Nutrition Laboratory, if you eat honey just before a workout, you will increase your energy level, stabilize your blood sugar and improve your post-workout muscle recuperation.

Honey is also great for sore throats and congested bronchi. Researchers at Penn State College of Medicine found that raw buckwheat honey works better than over-the-counter cold medications. Suffering from stomach upset and diarrhea? Honey can rehydrate and remineralize your body and speed up the recovery. Honey has a long history of curing gastric and intestinal ulcers, improving digestion, rebuilding blood, eliminating inhalant allergies, aiding with weight loss and much more. No wonder honey was Hippocrates' medicine of choice.

Before you rush to your local supermarket to treat a sore throat, you should know that not all honey is created (or bottled) equally. Even though honey is widely available at supermarkets across the country, it is not the product I have been describing. You need raw, unheated, organic, unpasteurized and minimally filtered local honey - a rare commodity. Raw honey is full of bee pollen, royal jelly and propolis (for more on these, sign up for my newsletter), all of which are responsible for the healing qualities of honey. With pasteurization, enzymes are denatured and vitamins destroyed, rendering the original product merely a liquid, toxic sugar.

Wednesday

My Ultimate Turkey Chili



Mmmm...my lunch today. I made it last night. It is already a huge hit at my house. Chili is the perfect, warming, nourishing food for a winter afternoon. Enjoy!


Turkey Chili
1 tablespoon butter or lard (fat stores toxins, so make sure you buy from an organic farmer if you can)
2 medium onions, chopped
1 cup chopped carrots
1/2 teaspoons dried oregano
2/3 teaspoons ground cumin
1/2 pound dark  ground turkey (dark has more nutrients and fat, all good for you)
1/4 teaspoon chili powder (or more)
2 bay leaves
1 teaspoon salt
1 28-ounce can whole tomatoes (try to find glass jars, the metal ones leach heavy metals into your food)
2 cups beef stock or canned beef broth
2 cups pre-soaked beans, rinsed, drained


  • Chopped red onion (pre-soak in cold water for 10 minutes to take the bite out)
  • Chopped fresh cilantro
  • Yogurt or sour cream

Preheat oven to 275.
Heat butter in heavy pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes. Add carrots, oregano and cumin; stir 5 minutes. Increase heat to medium-high. Add turkey; stir until no longer pink, breaking up with back of spoon. Stir in chili powder, bay leaves, and salt. Now add beans. Add tomatoes with their juices, breaking up with back of spoon. Cover with stock. Bring to a boil. Reduce heat; bake in the oven for three hours, stirring occasionally.
When the beans are buttery and tender, discard bay leaves. I like to scoop out half the chili, puree the rest with a submersible blender and combine again. The pureeing makes the chili creamy and delicious. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.)
Ladle chili into bowls. Pass red onion, cilantro and yogurt separately.