Honey – Fact or Fake? Fact!

Honey – Fact or Fake? Fact!

More than just a sweet idea, a lot of research supports the use of
Honey as a healing agent. Honey is most likely effective as a wound
Healing agent due to its antibacterial properties, says Adam Friedman,
The Director of dermatologic research at the Albert Einstein College of
Medicine in New York. “Honey reportedly has an inhibitory effect to
around 690 species of bacteria”. Honey not only produces a high osmotic
effect (this refers to shifts in water content in bacterial cells which lead
to cell damage or death), but it can produce low levels of hydrogen peroxide,
a free radical that is toxic to bacteria at this low concentration but safe to
human cells, says Friedman Ideally, Friedman recommends using medical-
grade honey products for wound healing purposes, such as New Zealand
manuka (Leptospermum scoparium) honey and Australian Leptospermum
honey, also known as Medihoney. Apply liberally and cover with a non-
adherent dressing. Change once or twice a day.

Fresh Bruschetta

Fresh Bruschetta

8 Plum tomatoes, diced
1 c Fresh basil, chopped
½ Red Onion, minced
1 French baguette, cut into ½” thick slices
3 cloves garlic
Ground black pepper

  1. Preheat oven to 400 degrees F. Combine tomato, basil and onion
    in a small mixing bowl. Season with black pepper.
  2. Arrange bread on a baking sheet. Toast in oven, approximately 5 minutes.
  3. Remove bread and cool on large serving platter. Rub garlic into each slice.
  4. Spoon tomato mixture generously on to each slice and serve.

Shaved Brussels Sprouts

Shaved Brussels Sprouts

1/4 cup Pure Olive Oil
3 lbs. Brussels sprouts, trimmed, sliced thin
1/4 lb.Peeled Shallots, minced (about ½ cup)
1 TBSP fresh thyme, chopped
½ cup Water
2 Tbsp fresh lemon juice (about 1 lemon)
Salt & Pepper to taste

  1. Heat large nonstick sauté pan on HIGH; add oil . Add Brussels Sprouts, Cook, stirring. 6-7 minutes.
  2. Add shallots and thyme; continue to caramelize 2-3 minutes. Add water,
    Stir and cook uncovered 1 min. Remove from heat. Add lemon juice; season
    to taste with salt & pepper.

(Sugar may be added if bitter)

Simple Caprese Salad

Simple Caprese Salad

2 Cups balsamic vinegar
3-4 whole ripe tomatoes
1 lb. fresh mozzarella cheese
12-16 fresh basil leaves
Olive oil – best quality
Salt & Fresh ground black pepper

  1. In a small sauce pan reduce the balsamic vinegar over medium heat to make a thick syrup.
  2. Slice the tomatoes, but not too thinly & arrange on an attractive serving platter. (this should be served family style) .
  3. Slice the cheese a little thicker than the tomatoes (wipe the blade clean after each cut to make it an easier job) and place one slice on top of each tomato, add a basil leaf or two and drizzle with the reduced balsamic vinegar.

Serve chilled with a glass of Pinot Grigio or a dry Riesling.

Roasted Cauliflower Steak

Roasted Cauliflower Steak

  1. Preheat oven to 350 degrees
  2. Slice one head of cauliflower from top to base into ¾” slabs.
    Rub both sides of each slab with fresh garlic. Sauté over medium-high heat
    In 1 TBSP olive oil until golden brown, about 2-3 minutes per side.
    Repeat for all steaks.
  3. Lay steaks on a baking sheet (line sheet with parchment for easy clean-up)
    Sprinkle with salt and pepper and roast for 20 minutes.
  4. Puree ¼ cup pitted kalamata olives, ¼ cup cilantro, ¼ cup olive oil,
    1 tsp chili flakes, and 2 tsp fresh squeezed orange juice.

Drizzle dressing on steaks and serve.