Versatile and fat-free, honey makes other foods more tasty
and pleasurable. From appetizers to dessert, honey enhances healthy cooking. Here are some
quick and easy ideas.
- On half of a grapefruit bursting with Vitamin C.
- On wholegrain toast (bagel, english muffin)
- In plain, low-fat yogurt, fruit milk shakes or a mug of hot
milk...a delicious way to increase calcium in the diet.
- On crepes or bran waffles instead of butter or margarine.
- Add a variety of fruits for a colourful plate full of
vitamins and fibre!
- As a glaze for carrots or squash.
- In the preparation of vinaigrette and dressings for light
salads.
- For making marinades tenderly sweet, marinate lean cuts of
meat, skinless chicken breast, fish, vegetables and even fruit.
For a full listing of our recipes, please visit our recipe
section.
Mineral and vitamin content depend on
floral sources
Honey contains a variety of minerals and trace elements in
small amounts (0.1% to 1.5%) depending on floral source and geographic origin. Studies
have shown that the human body absorbs these minerals very well. Two tbsp (30ml) of honey
contains 25mg of potassium. Dark honeys have more nutrients than light ones. Honey also
contains trace amounts of vitamins C, B and sometimes A, D and K.
I prefer honey because...
- Honey is pure and natural, not refined
- Honey from Canada is among the best in the world
- Honey has a unique taste - a mild sweetness in lighter
varieties and more character in dark ones
- Honey is easy to use in preparing a variety of foods
- Honey is a humectant (it attracts moisture) which increases
the shelf-life of baked goods
- Honey stabilizes salad dressings and sauces because of its
emulsifying qualities
- Honey complements healthy eating
*Courtesy of the National Honey Board
& Canadian Honey Council*
