Contributing Monkie Marni Wasserman
Published on January 12, 2012
Photographer Assaf Friedman
The newest addition to my pantry is my trio of NUDE BEE HONEY’s. This line came out in Toronto by two local boys. I love it. What is sexier then two men starting a honey line?
This brand in particular has some fine packaging, with a slick black label. It is a long tall jar, which is thin and elegant. I would take this honey out for a taste any day of the week. I would even love to just spread it, pour it and blend it into anything I create. It would make for a sweet addition that is smooth balanced and rich. That’s my kind of honey!
I should also mention that is honey, is untouched, raw in it’s own virgin state. What can be better than that. It hasn’t lost anything; it’s got everything it needs to give me what I need. Nutrients, enzymes, minerals and an unparalleled flavour.
It is also organic, coming from the purest of sources, no chemicals or strong or smelly aftertastes. It was created to be enjoyed… from bottom to top.
Now don’t get too picky, there are three fine honey’s to choose from:
Star Thistle – Works well with all natural of teas and can dress or top any dessert. This superstar possesses after notes of vanilla and lemon.
Honey Dew – This is a darker richer honey, which means it contains more vitamins and minerals. It is rich and fragrant so get your hands on some and add it to some fruit for a warming compote or natural jam.
Wild – The most versatile of the bunch, blending different local nectar’s. This honey goes both ways, and lends itself well to both raw and cooked recipes.
You can’t go wrong really – they all share similar qualities with subtle differences. I think you will be satisfied, no matter which way you go!
Take your honey a little further and use it to your benefit and create something magical together…. a recipe! Feel free to pour your honey all over anything and everything that you are eating!
For the Recipe
4 cups light spelt flour
1 cup Wild Nude Bee Honey
2 tsp baking soda
1 tsp baking powder
1 tsp sea salt
½ cup poppyseeds
zest of 2 lemons
3 lemons, juiced
½ cup vanilla rice milk
½ cup grapeseed oil
1 tsp pure vanilla
½ cup filtered water
1. Oil and flour a 9x 5 inch loaf pan. Set aside.
2. Stir together spelt flour, baking soda, baking powder, salt poppy seeds and lemon zest. Set aside.
3. In a small bowl, combine lemon juice, honey with rice milk. Add to the dry ingredients in mixing bowl.
4. Add grapeseed oil, vanilla and water to dry ingredients. Mix wet and dry ingredients together thoroughly.
5. Pour the batter into loaf pan.
6. Bake for 1 hour at 350F or until a toothpick inserted in the center comes out clean.