Photos by Matthew Strauss
Hashem created a beautiful, complex yet simple world that gives us many natural remedies, honey being one of those. Honey is known for many healing properties for the whole body and contains a treasure chest of hidden nutritional and medicinal value that has been used since the early days of the Egyptians.
The sweet golden liquid from the beehive, a popular Rosh Hashanah staple, is loaded with antibacterial and antifungal properties that can lead us to a much healthier new year.
Here are seven reasons to continue using honey throughout the year:
Alleviates Allergies: Anti-inflammatory effects and the ability to soothe coughs have led to the belief it can also reduce seasonal allergy symptoms.
All-Natural Energy Drink: Honey is an excellent source of all-natural energy at just 17 grams of carbohydrates per tablespoon.
Boosts Memory: The sweet nectar is loaded with antioxidants that may help prevent cellular damage and loss within the brain.
Cough Suppressant: A persistent cough that won’t go away can easily be remedied with two teaspoons of honey.
Sleep Aid: Similar to sugar, honey can cause a rise in insulin and release serotonin, a neurotransmitter that improves mood and happiness. The body converts serotonin into melatonin, a chemical compound that regulates the length and quality of sleep.
Treats Dandruff: Applying honey diluted with 10 percent warm water to problem areas and leaving it on for three hours before rinsing leads to itch relief.
Treats Wounds and Burns: Honey is a natural antibiotic that can act both internally and externally. Mānuka honey, which you can find in most health food stores, is used topically as well as ingested for this purpose.
This Rosh Hashanah as you dip your apple into honey, let this simple yet complex component bring you all the health this new year may bring you. Shanah tovah u’metuka. Next year in Jerusalem!
Brussels Sprouts with Candied Walnuts, Apples and Honey
Ingredients
For the Brussels sprouts:
1 pound (about 2 cups) Brussels sprouts, halved
or quartered depending on the size
½ Granny Smith apple, peeled and cut into ¼-inch cubes
1 tablespoon olive oil
1 teaspoon butter
1 teaspoon salt
Juice of half a lemon
For the candied walnuts:
¼ cup walnut halves
1 tablespoon butter
1 teaspoon salt
2 tablespoons honey
1 sprig of rosemary, leaves removed and roughly chopped
Directions
For the walnuts:
Melt the butter in a sauté pan over low heat. Add the walnuts and stir frequently for 3-4 minutes. Once they start to brown, add the rosemary and cook for 30 seconds.
Turn off the heat and add the honey and salt. Stir to combine and set aside to cool.
For the Brussels sprouts:
Heat the olive oil in a large sauté pan over medium heat. Add the sprouts and roast until starting to brown, stirring frequently, for 5-7 minutes. Add the teaspoon of butter and the diced apple. Season with salt. Cook another 3-5 minutes. The sprouts and apples should be tender but not too soft.
Add the candied walnuts and juice of half a lemon. Drizzle with a little extra honey if you like it a bit on the sweeter side. The flavor should be a little salty, a little sweet and balanced with the lemon.
Optional: Add pomegranates to this delicious side dish.
Gluten-Free Honey Cake
Ingredients
3 cups *Pamela’s ultimate baking and
pancake mix (gluten free)
1½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
4 eggs
3/4 cup turbinado sugar or white sugar
1 cup honey
¼ cup vegetable oil
¼ cup applesauce
2 teaspoons grated orange zest
1 cup orange juice
Directions
Preheat oven to 350ºF (175ºC).
Cover the bottom of a 9″ round baking pan with parchment paper, then spray the inside of the pan lightly with baking spray.
Stir together the flour mix, baking powder, baking soda, nutmeg, cinnamon and salt. Set aside.
Separate the eggs. In one bowl, beat the egg whites until they form stiff peaks. In another bowl, combine egg yolks, sugar, honey, oil, applesauce and orange zest.
Using a whisk or hand beater, add the flour mixture and orange juice to the wet mixture slowly. When mixed thoroughly, fold the egg whites carefully into the batter, stirring just until ingredients are fully combined.
Pour batter into pan and bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the cake’s center comes out with just a few crumbs on it. Remove from oven and allow to cool before carefully removing from pan and placing onto a cooling rack.
*Note: If you use a different GF flour mix, you may need to add additional baking powder and xanthan gum.
Lucia Schnitzer and her husband, Ken, own Luci’s Healthy Marketplace in Phoenix. The local coffee shop and marketplace opened in 2009 in Lucia’s honor after her successful battle with breast cancer. She successfully manages her career, her growing family (four children), her personal well-being and the countless demands of the day.
