Honey â€“ 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. â€śHoney reportedly has an inhibitory effect to
around 690 species of bacteriaâ€ť. 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.
8 Plum tomatoes, diced
1 c Fresh basil, chopped
Â˝ Red Onion, minced
1 French baguette, cut into Â˝â€ť thick slices
3 cloves garlic
Ground black pepper
- Preheat oven to 400 degrees F. Combine tomato, basil and onion
in a small mixing bowl. Season with black pepper.
- Arrange bread on a baking sheet. Toast in oven, approximately 5 minutes.
- Remove bread and cool on large serving platter. Rub garlic into each slice.
- Spoon tomato mixture generously on to each slice and serve.
Shaved Brussels Sprouts
1/4 cup Pure Olive Oil
3 lbs. Brussels sprouts, trimmed, sliced thin
1/4 lb.Peeled Shallots, minced (about Â˝ cup)
1 TBSP fresh thyme, chopped
Â˝ cup Water
2 Tbsp fresh lemon juice (about 1 lemon)
Salt & Pepper to taste
- Heat large nonstick sautĂ© pan on HIGH; add oil . Add Brussels Sprouts, Cook, stirring. 6-7 minutes.
- 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
2 Cups balsamic vinegar
3-4 whole ripe tomatoes
1 lb. fresh mozzarella cheese
12-16 fresh basil leaves
Olive oil â€“ best quality
Salt & Fresh ground black pepper
- In a small sauce pan reduce the balsamic vinegar over medium heat to make a thick syrup.
- Slice the tomatoes, but not too thinly & arrange on an attractive serving platter. (this should be served family style) .
- 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
- Preheat oven to 350 degrees
- Slice one head of cauliflower from top to base into Âľâ€ť slabs.
Rub both sides of each slab with fresh garlic. SautĂ© over medium-high heat
In 1 TBSP olive oil until golden brown, about 2-3 minutes per side.
Repeat for all steaks.
- Lay steaks on a baking sheet (line sheet with parchment for easy clean-up)
Sprinkle with salt and pepper and roast for 20 minutes.
- Puree ÂĽ cup pitted kalamata olives, ÂĽ cup cilantro, ÂĽ cup olive oil,
1 tsp chili flakes, and 2 tsp fresh squeezed orange juice.
Drizzle dressing on steaks and serve.