Anthony Baron Kirk
by Anthony Baron Kirk

Hemp Tofu with Honey-Sriracha Sauce

Hemp Tofu with Honey-Sriracha Sauce
Serves 4
MAIN DISH
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
For the Hemp Tofu
  1. 1 package of Hemp Tofu, drained and pressed, cut into strips or cubes
  2. Fleur de sel and black pepper, to taste
  3. ¼ cup arrowroot starch
  4. 1 large free range organic egg
  5. 3 to 4 tablespoons of coconut oil
For the Honey Sriracha Sauce
  1. 1 cup chicken bone broth or homemade chicken stock
  2. ¼ cup of raw coconut aminos
  3. ½ cup organic raw honey
  4. 2 tablespoons of Sriracha sauce
  5. 2 teaspoons of minced garlic
For the Thickener
  1. 2 tablespoons arrowroot starch
  2. 2 tablespoons of chicken stock
For the Toppings
  1. 1 teaspoon of sesame seeds
  2. 1 stem of spring onion, chopped
Instructions
  1. Pat dry hemp tofu with paper towels. Season to taste with fleur de sel and black pepper. Place the arrowroot starch in a plate and beat the egg in a small bowl.
  2. Dip the tofu in the beaten egg and dredge with arrowroot starch. Cover evenly on all areas, shake off excess and transfer to a plate. Repeat procedure with the remaining tofu.
  3. Add the oil in a non-stick skillet and apply medium-high heat. Fry the tofu in separate batched for about 4 to 5 minutes on each side. Turn to cook the other side for another 3 to 4 minutes, or until golden brown. Transfer to a plate lined with paper towels to drain excess oil. Fry the remaining batch of tofu and place it on the plate with paper towels.
  4. While frying the tofu, add all ingredients for the sauce in a medium saucepan and apply with medium-high heat. Bring to a boil, reduce to medium heat and stir in the thickener mixture. Cook until it returns to a boil while stirring constantly until it has thickened.
  5. Add the fried hemp tofu in a large bowl, pour in the sauce and gently toss to evenly coat the tofu with the sauce mixture.
  6. Portion into individual serving plates, top with spring onion and sesame and serve immediately.
Aseda Raw Honey https://asedarawhoney.com/
Anthony Baron Kirk
by Anthony Baron Kirk

Grilled Honey-Ginger Salmon

Grilled Honey-Ginger Salmon
MAIN DISH – FISH AND SEAFOOD
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Prep Time
15 min
Cook Time
15 min
Total Time
1 hr
Prep Time
15 min
Cook Time
15 min
Total Time
1 hr
Ingredients
  1. 4 fresh wild Atlantic salmon fillet
  2. Grass fed ghee
For the Marinade
  1. 1 ½-inch piece of fresh ginger root, minced
  2. 2 teaspoons of minced garlic
  3. ¼ cup of raw coconut aminos
  4. ¼ cup of fresh lemon juice
  5. ¼ cup of organic raw honey
  6. 1 large stem of spring onion, sliced
Instructions
  1. Mix together all marinade ingredients in a large bowl and whisk until well combined. Place the salmon and coat evenly with the marinade mixture. Transfer to a freezer bag and chill for at least 20 to 30 minutes.
  2. Preheat charcoal grill to high and lightly grease the cooking grid with oil. Reduce to medium heat before grilling.
  3. Remove the salmon from the marinade mixture and drain well. Lightly brush the fillets with oil and grill for about 8 to 10 minutes on each side, or until lightly browned. Carefully turn to cook the other side and grill for another 8 minutes. Brush the fish regularly with the marinade while grilling.
  4. It is done when the fish flakes easily with a fork. Remove from grill, transfer to as serving platter and let it rest for 5 minutes to cool. Serve immediately.
Aseda Raw Honey https://asedarawhoney.com/
Anthony Baron Kirk
by Anthony Baron Kirk

Black Bean Salad with Honey-Lime Oats

Black Bean Salad with Honey-Lime Oats
Serves 6
SIDE DISHES - SALAD
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. 1 cup raw organic oat groats
  2. 1 cup canned organic black beans, drained
  3. 1 cup quartered grape or cherry tomatoes
  4. 1 green jalapeno, minced and seeded
  5. 2 large shallot, minced
  6. ½ cup diced ripe avocado
  7. 2 tablespoons of minced fresh cilantro
For the Honey Lime Vinaigrette
  1. 3 tablespoons of extra virgin coconut or olive oil
  2. 1 organic lime, zested and juiced
  3. 2 tablespoons of organic raw honey
  4. 1 large pinch of cayenne or chili powder
  5. Pink Himalayan sea salt and ground black pepper, to taste
Instructions
  1. Add 2 cups of water and ¼ teaspoon of salt in a deep pan and bring to a boil. Add in the oat groats, reduce to low heat and simmer for about 15 minutes while stirring occasionally. Drain and rinse thoroughly until the water runs clear. Transfer to a bowl and set aside.
  2. Add in the avocado, pepper, black beans, tomatoes and shallot in the bowl with the oat groats and mix to combine.
  3. While simmering the oat groats, whisk together all vinaigrette ingredients in a separate bowl until well combined. Pour in the vinaigrette mixture and gently toss ingredients until well incorporated. Season to taste with salt and pepper, cover and chill for at least 1 hour before serving.
  4. Portion into individual serving bowls, top with cilantro and serve immediately.
Aseda Raw Honey https://asedarawhoney.com/
Anthony Baron Kirk
by Anthony Baron Kirk

Carrot Sweet Potato Curry Soup

Carrot Sweet Potato Curry Soup
Serves 8
SOUP
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. ¼ cup grass fed butter
  2. 1 cup diced white onions
  3. 1 ½ tablespoons of yellow curry powder
  4. 2 cup cubed organic carrots
  5. 2 cups cubed sweet potatoes
  6. 7 cups of homemade chicken bone broth or organic chicken stock
  7. 1 cup of unsweetened almond milk
  8. 1 to 1 ½ teaspoons of Fleur de sel and black pepper
  9. 1 medium red apple, peeled and cored, cut into cubes
  10. 2 tablespoons of organic raw honey
Instructions
  1. Melt the butter in a large heavy bottomed pot over medium-high heat. Add the onions and sauté until soft and tender. Stir in the curry powder and cook for 1 minute while stirring constantly.
  2. Stir in the carrots and potatoes and cook for about 2 to 3 minutes. Pour in the bone broth or stock, almond milk and season to taste with fleur de sel and black pepper. Bring to a boil, reduce to low and simmer for about 20 to 25 minutes.
  3. Stir in apple and honey and cook until it returns to a boil. Remove from heat, transfer to a food processor and pulse until smooth and thick.
  4. Portion into individual serving bowls and serve with chopped spring onions on top, if desired.
Aseda Raw Honey https://asedarawhoney.com/
Anthony Baron Kirk
by Anthony Baron Kirk

Tuna Kebobs with Quinoa and Grapefruit Salad

Tuna Kebobs with Quinoa and Grapefruit Salad
Serves 4
MAIN DISH – FISH AND SEAFOOD
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
For the Salad
  1. 1 fresh organic grapefruit, zested and segmented
  2. 1-inch piece of fresh ginger root, sliced into thin rounds
  3. ¼ cup extra virgin coconut oil or grass fed ghee
  4. ¾ cup of raw organic quinoa, soaked and drained
  5. 1 ½ cups of homemade vegetable stock or organic broth
  6. ½ teaspoon of Celtic or kosher salt, or as needed to taste
  7. 1 tablespoon of organic apple cider vinegar
  8. 2 tablespoons of organic raw honey
  9. 1 green Jalapeno or Serrano pepper, finely chopped
  10. 2 medium stems of scallions, finely chopped
  11. 2 tablespoons of minced fresh cilantro
  12. Black pepper, to taste
For the Tuna Kebobs
  1. 1 ½ pounds fresh wild-caught tuna steaks, cut into cubes
  2. Hawaiian sea salt and black pepper, to taste
  3. ½ teaspoon smoked paprika
  4. Grass fed ghee, for greasing
  5. Soaked wooden skewers
Instructions
  1. Add the quinoa in a large bowl, add a teaspoon of cider vinegar and fully cover with water. Soak for at least 12 to 24 hours and drain before use.
  2. Add the oil, grapefruit zest and ginger in a small saucepan and apply with medium heat. Cook until it starts to bubble and remove the saucepan from heat. Let it rest to cool, strain the oil and reserve.
  3. In a small bowl, mix together the vinegar, honey and a pinch of salt. Gradually pour in the reserves grapefruit oil while whisking constantly until well incorporated. Season to taste with salt and pepper and set aside.
  4. Place the soaked quinoa in a separate pan, add ¼ teaspoon of salt and fully cover with water. Bring to a boil, reduce to low heat and simmer for about 10 to15 minutes. Remove from heat, let it stand for 5 minutes and drain excess water. Transfer to a serving bowl and fluff the quinoa with fork. Stir in the segmented grapefruit, grapefruit dressing, green pepper, cilantro and scallions and gently toss to combine. Season to taste with salt and pepper and set aside.
  5. Preheat the grill to high and brush the grids with oil. Season the fish with paprika, salt and pepper and lightly brush with excess grapefruit oil. Thread into the soaked wooden skewers, turn grill heat to medium and grill the tuna kebobs for 3 to 4 minutes while turning occasionally. Remove from grill and transfer to a plate.
  6. Portion the quinoa-grapefruit salad into individual serving bowls or plates and place the tuna kebobs on top. Serve immediately.
Aseda Raw Honey https://asedarawhoney.com/
Anthony Baron Kirk
by Anthony Baron Kirk

Grilled Turkey Kielbasa with Caramelized Onions and Sauerkraut

Grilled Turkey Kielbasa with Caramelized Onions and Sauerkraut
Serves 3
MAIN DISH – POULTRY
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. 1 ½ pounds smoked turkey kielbasa
  2. 2 tablespoons of grass fed butter
  3. ¼ cup of organic raw honey
  4. 1 cup sliced white onion
  5. 3 cups of jarred organic sauerkraut, drained
  6. ¼ cup fresh parsley leaves, finely chopped
For Honey Mustard Dip
  1. ½ cup of organic prepared yellow mustard
  2. ¼ cup of organic raw honey
  3. ½ teaspoon of cayenne pepper
  4. 1 large pinch of pink Himalayan salt
  5. 1 small pinch of white pepper
Instructions
  1. Combine together all ingredients for the dip in a mixing bowl and mix until well combined.
  2. Preheat the grill to high and brush the cooking grids with oil or butter. Preheat the oven to 400°F and line a baking sheet with foil. Set aside.
  3. Cut the turkey kielbasa into 3-inch pieces and slice into halve lengthwise. Place it on the grill, cook for about 4 to 6 minutes while turning regularly until nicely charred on all sides.
  4. Remove the kielbasa from the grill, transfer to the prepared sheet and bake it in the oven for about 4 to 6 minutes. Remove the kielbasa from the oven, let it rest for 5 minutes and cut it into 1 inch pieces.
  5. Add the butter and honey in a non-stick skillet and apply with medium-high heat. Cook until it starts to caramelize, add in the onions and cook until soft while stirring regularly. Add in the sauerkraut, cook further for about 4 to 6 minutes or until soft and tender.
  6. Add in the sliced kielbasa and cook for about 1 minute while tossing constantly. Remove from heat and transfer to a serving platter. Serve immediately with Honey Mustard dip.
Aseda Raw Honey https://asedarawhoney.com/
Anthony Baron Kirk
by Anthony Baron Kirk

Fried Wild Rice and Egg with Kimchi

Fried Wild Rice and Egg with Kimchi
Serves 1
BREAKFAST
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 2 ½ tablespoons of extra virgin coconut oil
  2. 1 tablespoon of grass fed ghee
  3. 1 teaspoon sesame oil
  4. ¼ cup minced white onion
  5. ½ teaspoon minced garlic
  6. Pink Himalayan salt and black pepper, to taste
  7. 1 large pinch of Korean chili powder
  8. ½ cup chopped kimchi
  9. 1 teaspoon of raw coconut aminos
  10. 1 cup precooked wild rice
  11. 1 large organic free range egg
  12. 1 medium stem of scallion, sliced
Instructions
  1. Add the coconut and sesame oil in a large skillet and apply with medium-high heat. When the oil is hot, add the garlic, onion, pinch of Himalayan salt and sauté until vegetables are soft and fragrant.
  2. Turn to high heat, stir in the kimchi and cook for about 2 to 3 minutes while stirring regularly. Add in the wild rice and coconut aminos, cook until the rice is lightly browned and warmed through while stirring occasionally. Season to taste with Himalayan salt and pepper and transfer to a serving bowl, set aside.
  3. Wipe the same skillet with paper towel and return to heat. Add the grass fed ghee and apply with medium heat. Crack the egg into the skillet and season to taste with Himalayan salt and pepper. Cook until the white is set and the yellow is still runny.
  4. Slide the egg over the wild rice, top with scallions and sprinkle with chili powder. Serve immediately.
Aseda Raw Honey https://asedarawhoney.com/
Anthony Baron Kirk
by Anthony Baron Kirk

Baked Honey Cajun Shrimp

Baked Honey Cajun Shrimp
Serves 4
MAIN DISH – FISH AND SEAFOOD
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Prep Time
1 hr
Cook Time
15 min
Total Time
1 hr 15 min
Prep Time
1 hr
Cook Time
15 min
Total Time
1 hr 15 min
Ingredients
  1. 1 pound peeled and deveined, fresh wild-caught shrimp
  2. 1 teaspoon minced parsley, for serving
  3. 1 teaspoon of organic lemon zest, for serving
For the Marinade
  1. ½ medium organic lemon, juiced
  2. ¼ cup extra virgin coconut oil
  3. 2 tablespoons raw coconut aminos
  4. 2 tablespoons of organic raw honey
  5. 1 tablespoon of Cajun spice seasoning
  6. 1 tablespoon mixed Italian herbs
  7. 1 tablespoon of minced fresh parsley
Instructions
  1. Mix together all marinade ingredients in a mixing bowl and whisk until well combined. Add the shrimps and gently toss to evenly coat the shrimp with the marinade mixture. Cover the bowl and chill for at least 1 hour while tossing occasionally.
  2. Preheat the oven to 450˚F and line a rimmed baking pan with foil. Set aside.
  3. Combine the lemon zest and parsley leaves in a small bowl and set aside.
  4. Transfer the shrimp in the prepared pan and pour the marinade on top. Bake it in the oven for about 10 to 12 minutes, or until firm and cooked through.
  5. Remove from the oven, transfer to a wire rack and let it rest for 5 minutes before serving. Briefly toss the shrimp with the pan juices and transfer to a serving platter. Top with the lemon zest-parsley mixture and serve immediately.
Aseda Raw Honey https://asedarawhoney.com/
Anthony Baron Kirk
by Anthony Baron Kirk

Roasted Quail with Honey-Orange Sauce

Roasted Quail with Honey-Orange Sauce

Roasted Quail with Honey-Orange Sauce
Serves 4
MAIN DISH - POULTRY
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 8 organic free-range quail
  2. Celtic salt and black pepper, to taste
  3. 3 tablespoons of grass fed ghee or olive oil
For the Basting Sauce
  1. ½ organic orange, juiced
  2. 2 tablespoons of organic raw honey
  3. 1 ½ teaspoons of minced garlic
  4. 1 teaspoon of mixed Italian herbs
  5. ½ teaspoon of dried rosemary
  6. ½ teaspoon onion powder
Instructions
  1. Preheat the oven to 500°F and line a rimmed roasting pan with foil. Set aside.
  2. Brush the quails with 1 ½ tablespoons of ghee on all areas, season to taste with Celtic salt and black pepper and rub evenly into the meat.
  3. In a small bowl, mix together all sauce ingredients and stir until well combined. Divide into two portions and brush the first half on the quails. Place the quail breast-side down on the prepared roasting pan and bake it in the oven for about 10 minutes.
  4. Brush the remaining sauce evenly on both sides of the quail and bake further for about 10 minutes, or until cooked through.
  5. Remove from the oven, transfer to a wire rack and cover with foil. Let it rest for about 5 minutes to allow the juices to penetrate back into the meat.
  6. Transfer to a cutting board, carve or slice the quail and portion into individual serving plates. Serve immediately with pan juices in a sauce bowl.
Aseda Raw Honey https://asedarawhoney.com/
Anthony Baron Kirk
by Anthony Baron Kirk

Cilantro-Lime Honey Garlic Shrimp

Cilantro-Lime Honey Garlic Shrimp
Serves 4
MAIN DISH – FISH AND SEAFOOD
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 1 tablespoon of grass fed ghee
  2. 2 tablespoons of grass fed butter
  3. 1 ½ pounds medium wild-caught shrimp, peeled and deveined with tails on
  4. 1 tablespoon of minced garlic
  5. 1 teaspoon Italian seasoning
  6. Fleur de sel and black pepper, to taste
For the Cilantro-Lime Sauce
  1. ¼ cup of organic raw honey
  2. 2 medium organic limes, juiced
  3. 2 tablespoons of raw coconut aminos
  4. ¼ cup of finely minced fresh cilantro
Instructions
  1. Place the shrimp in a large bowl and season to taste with Italian seasoning, fleur de sel and black pepper. Gently toss to evenly coat with the flavoring ingredients and set aside.
  2. In a separate bowl, mix together all ingredients for the sauce and set aside.
  3. Add the ghee in a large skillet and apply with medium-high heat. Melt in the grass fed butter and sauté the garlic for about 1 to 2 minutes while stirring constantly.
  4. Stir in the shrimp, cook for about 4 to 6 minutes or until the meat is opaque slightly cooked. Stir in the cilantro lime sauce, turn to high heat and cook further until the sauce has thickened and the shrimp is cooked through. Remove from heat and let it rest for about 5 minutes before serving.
  5. Gently toss to evenly coat the shrimp with the sauce and transfer into a serving platter. Serve immediately with extra lime wedges, if desired.
Aseda Raw Honey https://asedarawhoney.com/
Anthony Baron Kirk
by Anthony Baron Kirk

Broiled Salmon With Honey-Onion Compote

Broiled Salmon With Honey-Onion Compote
Serves 4
MAIN DISH – FISH AND SEAFOOD
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 2 tablespoons of grass fed butter
  2. 3 cups of thinly sliced onions
  3. 2 tablespoons apple cider vinegar
  4. 1 cup of Merlot or Pinot noir red wine
  5. 2 pods of cloves
  6. 1 dried laurel leaf
  7. ¼ cup of organic raw honey
  8. Fleur de sel and black pepper, to taste
  9. 3 tablespoons of grass fed ghee or olive oil
  10. 1 ½ cups fresh red tomato concasse
  11. 2 to 3 teaspoons of minced garlic
  12. 1 teaspoon of mixed Italian herbs
  13. ¼ teaspoon crushed red pepper flakes
  14. 4 fillets of fresh Atlantic wild-caught salmon
  15. 8 fresh basil leaves, cut into chiffonade for garnishing
Instructions
  1. Preheat the broiler to high heat, brush rack with oil and position it 5 inches from the heat source.
  2. Melt 1 tablespoon of grass fed butter in a saucepan over medium heat and add in the onions. Cook until the onion is soft and starts to caramelize and add in the wine, tomato, vinegar, laurel leaf, cloves, honey, fleur de sel and pepper. Bring it to boil, reduce to medium heat and simmer until it has reduced in half. Stir the remaining grass fed butter and remove from saucepan from heat. Set aside.
  3. In a separate pan, apply medium-high heat and add 1 tablespoon of ghee. Add in the onion, garlic, Italian herbs and red pepper flakes and cook until fragrant and lightly brown while tossing occasionally. Remove from heat and set aside.
  4. Season the salmon fillets with fleur de sel and pepper on both sides and brush with the herbed ghee mixture. Place it in the broiler rack, skin-side up, and cook for about 2 to 3 minutes on each side. Carefully turn the fillets, skin-side down and cook further for 2 to 3 minutes or until lightly browned. It is done when the fish flakes easily when a fork is inserted into the meat. Remove from the broiler and set aside for 5 minutes before serving.
  5. Portion the onion compote into four serving plates and place it on the center. Place the salmon fillets on top of the onion compote and garnish with chiffonade basil leaves. Serve immediately.
Aseda Raw Honey https://asedarawhoney.com/
Anthony Baron Kirk
by Anthony Baron Kirk

Pasta with Sautéed Mushrooms, Fiddlehead Ferns and Dandelion Greens

Pasta with Sautéed Mushrooms, Fiddlehead Ferns and Dandelion Greens
Serves 6
MAIN DISH - PASTA
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. 1 (12 oz.) package of gluten-free pasta
  2. 3 tablespoons of grass fed clarified butter (ghee)
  3. 1 teaspoon of minced garlic
  4. 1 cup loosely packed Fiddlehead ferns, trimmed
  5. 8 large fresh dandelion greens, cut into chiffonades
  6. 1 cup of halved grape or cherry tomatoes
  7. 1 cup sliced button mushrooms
  8. ½ cup loosely packed fresh parsley leaves, minced
  9. Real sea salt and black pepper, to taste
For the Dressing
  1. ¼ cup of extra virgin olive oil
  2. ½ medium organic lemon, juiced
  3. 2 tablespoons of raw coconut aminos
  4. 2 tablespoons of organic raw honey
  5. ½ teaspoon of minced garlic
  6. 1 teaspoon of prepared mustard
Instructions
  1. In a pot with boiling water, cook the pasta according to package directions or until al dente. Drain, transfer to a bowl and set aside.
  2. Add the grass fed ghee in a large skillet and apply with medium-high heat. When the oil is hot, reduce heat to medium and sauté the garlic for about 2 to 3 minutes. Add in the fiddlehead ferns and mushrooms and cook for about 15 minutes while stirring occasionally, or until lightly browned and caramelized.
  3. While cooking the mushroom and ferns, mix together all dressing ingredients in a small bowl and whisk until well combined. Set aside.
  4. In a large mixing bowl, add half of the sautéed ferns and mushrooms, dandelion greens, tomatoes, parsley and pasta and drizzle with half of the dressing mixture. Season to taste with real salt and pepper and gently toss to combine.
  5. Portion into individual serving plates, top with the remaining caramelized fern and mushroom and serve immediately with the extra dressing on a sauce bowl.
Aseda Raw Honey https://asedarawhoney.com/
Anthony Baron Kirk
by Anthony Baron Kirk

Sprouted Buckwheat Loaf Bread

Sprouted Buckwheat Loaf Bread
Serves 2
BREAD AND PASTRIES
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Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Ingredients
  1. 4 cups of organic sprouted buckwheat flour
  2. 2 teaspoons of real (unrefined) sea salt
  3. 1 packet of active dry yeast
  4. Coconut flour, for dusting
  5. 2 cups of unsweetened almond milk
  6. ¼ cup of raw honey
  7. 2 tablespoons of coconut milk
Instructions
  1. Mix together the almond milk and honey in a small saucepan and apply with medium heat. Cook until it starts to simmer while stirring constantly. Stir in the yeast and let it stand for about 10 minutes to activate the yeast.
  2. In a separate large mixing bowl, combine together the salt and buckwheat flour and make a well on the center. Gradually pour in the honey-milk mixture and mix until the mixture comes together.
  3. Cover bowl and let it rise for about 15 to 20 minutes, or until it has doubled in size. Transfer to a floured work surface and knead for about 10 minutes, or until smooth and elastic. Return to the bowl, cover and let it rise for another 15 minutes or until it has doubled in size.
  4. Return the dough on the floured work surface and lightly knead for about 5 minutes. Transfer to the bowl, cover with kitchen cloth and let it rise for another 5 minutes.
  5. Preheat the oven to 375°F and lightly grease 2 baking loaf pans.
  6. Bring the dough on the floured work surface, punch down to remove the air and roll out to form into a loaf. Divide into two equal portions and roll out to form into loaves.
  7. Transfer to the prepared loaf pans and let it rise until it has doubled in size.
  8. Lightly brush the top with coconut milk and bake it in the oven for about 40 to 45 minutes, or until golden brown. Remove from the oven, transfer to a wire rack and let it rest to cool for about 10 minutes before slicing and serving.
Aseda Raw Honey https://asedarawhoney.com/
Anthony Baron Kirk
by Anthony Baron Kirk

Raw Buckwheat and Blueberry Porridge

Raw Buckwheat and Blueberry Porridge
Serves 4
BREAKFAST
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. ½ cup of raw buckwheat (soaked for at least 8 hours), rinsed and drained
  2. ½ cup sliced ripe banana
  3. ½ cup of fresh blueberries
  4. 2 tablespoons of raw honey
  5. ½ cup of unsweetened almond milk
  6. 2 tablespoons of almond butter
  7. 1 tablespoon of chia seeds, soaked for at least 10 minutes
For the Toppings
  1. 2 tablespoons of seedless raisins
  2. 2 tablespoons of dried goji berries
  3. 2 tablespoons of chopped almonds
  4. 1 teaspoon of cocoa powder
Instructions
  1. Place half of the soaked buckwheat groats together with all of the ingredients in a food processor or blender. Reserve the remaining half for serving.
  2. Pulse the mixture until a coarse texture is achieved and transfer into a large bowl. Add in the reserved buckwheat, adjust sweetness according to taste and mix until well incorporated.
  3. Portion into individual serving bowls, top with raisins, goji berries, almonds and sprinkle with cocoa powder. Serve immediately.
Aseda Raw Honey https://asedarawhoney.com/
Anthony Baron Kirk
by Anthony Baron Kirk

Gluten-free Nut Butter Choco Chip Cookies

Gluten-free Nut Butter Choco Chip Cookies
Serves 12
BREADS AND PASTRIES
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1 cup coconut flour
  2. 1 cup almond meal
  3. 1 teaspoon of baking powder
  4. 1 small pinch of salt
  5. 1 cup unsweetened almond milk
  6. 2 large organic free range eggs
  7. 2 teaspoons of pure vanilla extract
  8. ¼ cup almond butter
  9. ¼ cup creamy peanut butter
  10. 1/3 cup of organic raw honey
  11. ½ cup dark chocolate chips
Instructions
  1. Preheat your oven to 350°F and lightly grease 2 cookie sheets with coconut oil or grass fed butter. Set aside.
  2. Mix together all dry ingredients except for the chocolate chips in a large mixing bowl.
  3. Mix together all wet ingredients in a separate bowl and whisk until smooth and well combined. Gradually add wet mixture into the dry mixture and mix until well incorporated and it comes together. Stir in the chocolate chips and lightly knead to combine.
  4. Roll the cookie mixture into a log and divide into 12 or 16 equal portions. Form into balls and place it on the prepared cookie sheets. Lightly press down with hands to form into flat cookies and bake it in the oven for about 10 to 12 minutes.
  5. Remove from the oven, transfer to a wire a rack and let it rest to cool completely. Serve immediately or store it in covered jars for up to 1 week.
Aseda Raw Honey https://asedarawhoney.com/
Anthony Baron Kirk
by Anthony Baron Kirk

Gluten-free Banana Muffins

Gluten-free Banana Muffins
Serves 8
BREADS AND PASTRIES
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Prep Time
5 min
Cook Time
15 min
Total Time
25 min
Prep Time
5 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. ¼ cup of almond butter
  2. 1 cup mashed ripe banana
  3. 1 large organic free range egg
  4. ¼ cup of organic raw honey
  5. ¼ cup buckwheat groats
  6. ¼ cup buckwheat flour
  7. ¼ cup almond meal
  8. 2 tablespoons of flaxseed meal
  9. 1 teaspoon of pure vanilla extract
  10. ½ teaspoon of baking soda
  11. 1 teaspoon of cinnamon powder
Instructions
  1. Preheat the oven to 375°F and lightly grease a muffin tray with coconut oil or grass fed ghee. Set aside.
  2. Mix together all ingredients in a food processor and pulse until smooth and well incorporated. Divide and add the mixture into the prepared muffin tray filling up to ¾ full. Bake it in the oven for about 10 to 12 minutes or until the muffins are thoroughly cooked. It is done when a toothpick inserted on the thickest part comes out clean. Remove the muffin from the oven, transfer to a wire rack and let it rest to cool.
  3. Remove from tray and serve immediately.
Aseda Raw Honey https://asedarawhoney.com/
Anthony Baron Kirk
by Anthony Baron Kirk

Blueberry Kefir Parfait with Buckwheat

Blueberry Kefir Parfait with Buckwheat
Serves 4
DESSERT
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Prep Time
10 min
Cook Time
15 min
Total Time
20 min
Prep Time
10 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. ½ cup of raw buckwheat groats, soaked for at least 1 hour
  2. 2 cups of plain kefir or Greek yogurt
  3. ¼ cup of raw honey
  4. 2 cups of fresh blueberries
  5. 1 organic lime, juiced
  6. 1 tablespoon of dry roasted pistachios, minced
Instructions
  1. Drain the buckwheat, place it on a mixing bowl and add in ¼ cup honey and kefir. Mix to combine, cover bowl and chill for at least 2 to 4 hours before serving.
  2. In a medium saucepan, add the blueberries, remaining honey and lime juice and apply with medium heat. Cook for about 10 to 15 minutes until the berries have softened while mashing regularly. Remove from heat and let it rest to cool.
  3. Divide the kefir mixture into two equal portions. Divide the half of the kefir mixture into individual serving parfait glasses and spread evenly on the bottom. Add a layer of berry mixture on top and spread with the remaining kefir mixture.
  4. Return to the chiller and chill for at least 1 hour. Top with pistachios and serve immediately.
Aseda Raw Honey https://asedarawhoney.com/
Anthony Baron Kirk
by Anthony Baron Kirk

Mango Avocado Green Smoothie

Mango Avocado Green Smoothie
Serves 2
BREAKFAST - BEVERAGE
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 2 cups diced frozen mango
  2. 1 cup diced ripe avocado
  3. 1 cup packed dandelion greens
  4. 1 cup unsweetened almond milk
  5. ½ cup of unsweetened coconut cream
  6. 2 tablespoons of organic raw honey
Instructions
  1. Combine together all ingredients in a high speed blender. Pulse for about 30 seconds on LOW speed, set to HIGH and pulse until thick and smooth.
  2. Portion into two serving glasses and serve immediately.
Aseda Raw Honey https://asedarawhoney.com/
Anthony Baron Kirk
by Anthony Baron Kirk

Strawberry Kefir Green Smoothie

Strawberry Kefir Green Smoothie
Serves 2
BREAKFAST - BEVERAGE
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 2 cups frozen strawberries
  2. ½ cup organic plain kefir or Greek yogurt
  3. 1 cup strawberry almond milk
  4. 1 tablespoon of organic raw honey
  5. 1 teaspoon chia seeds, soaked for at least 10 minutes
  6. 1 cup packed fresh kale leaves
Instructions
  1. Soak the chia seeds in a bowl with the kefir or almond milk for at least 10 minutes.
  2. Transfer the mixture into a high speed blender together with the rest of the ingredients. Pulse for about 30 seconds on LOW speed, set to HIGH speed and pulse until thick and smooth.
  3. Add more honey to adjust sweetness and transfer the smoothie into two serving glasses. Serve immediately.
Aseda Raw Honey https://asedarawhoney.com/
Anthony Baron Kirk
by Anthony Baron Kirk

Honey Almond Banana Smoothie

Honey Almond Banana Smoothie
Serves 2
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 2 cups sliced frozen bananas
  2. ¼ cup raw almonds, soaked for at least 8 hours and drained
  3. ½ cup of organic vanilla kefir
  4. 1 cup unsweetened almond milk
  5. 1 to 2 tablespoons of organic raw honey
  6. ¼ teaspoon of ground cinnamon
Instructions
  1. Combine together all ingredients in a high speed blender. Pulse for about 30 seconds on LOW speed, set to HIGH speed and pulse until thick and smooth.
  2. Adjust consistency and sweetness by adding more almond milk and honey and pulse until well combined.
  3. Portion into two serving glasses, sprinkle with cinnamon on top and serve immediately.
Aseda Raw Honey https://asedarawhoney.com/
Anthony Baron Kirk
by Anthony Baron Kirk
chutney

Tomato-Honey Chutney

Tomato-Honey Chutney
Yields 2
Tasty Chutney made from our non-GMO honey
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. 2 pounds of red tomatoes, diced and seeded
  2. ½ teaspoon of ground cloves
  3. 2 teaspoons of dried basil leaves
  4. 1 small pinch of cinnamon
  5. Salt, to taste
  6. 1 cup of raw honey
Instructions
  1. Place all ingredients in a saucepan, apply medium-high heat and season to taste with salt.
  2. Bring to a boil, reduce to low heat and simmer for about 40 to 45 minutes while stirring occasionally. Remove the pan from heat when it has thickened and let it rest to cool completely.
  3. Transfer into mason jars or sealed containers and chill before serving.
Aseda Raw Honey https://asedarawhoney.com/
Anthony Baron Kirk
by Anthony Baron Kirk
caramelized pecan bars

Caramelized Pecan Bars

Caramelized Pecan Bars
Serves 24
Pecan bars made with non-GMO honey
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Prep Time
5 min
Cook Time
1 hr
Total Time
1 hr 5 min
Prep Time
5 min
Cook Time
1 hr
Total Time
1 hr 5 min
Ingredients
  1. 3 cups of raw pecans, chopped
  2. 2 cups of sifted flour
  3. ¾ cup of cubed unsalted butter
  4. 1 ½ cups of honey
  5. ¾ cup of softened butter
  6. ¼ cup of heavy whipping cream
Instructions
  1. Preheat an oven to 350°F and line a 13x9 inches baking pan with tin foil with extra 2 inches extended on each side. Lightly brush with oil or butter and set aside.
  2. Place the pecans on a baking sheet and spread it on the sheet to cook evenly. Roast for about 10 minutes, or until lightly brown and fragrant. Remove from the oven and set aside to cool.
  3. Mix together the flour, ¾ cup honey and cubed butter in a food processor and process briefly until a coarse mixture is achieved. Transfer the mixture into the prepared pan and press down to fill the spaces on bottom part. Bake it in the oven for about 20 minutes, or until the edges are lightly golden. Remove from the oven, transfer on a wire rack and let it rest to cool completely.
  4. Mix together the remaining ingredients in a medium saucepan, apply medium heat and cook until thick and caramelized. Add the toasted pecans and mix to coat evenly with the caramelized mixture. Transfer into the baked crust and spread evenly on top with a spatula.
  5. Bake it in the oven for about 25 to 30 minutes, or until it starts to form bubbles and lightly golden. Remove from the oven, transfer on a wire rack and let it rest to cool.
  6. Transfer into a cutting board and slice into bars. Serve immediately or store in covered jars.
Aseda Raw Honey https://asedarawhoney.com/
Anthony Baron Kirk
by Anthony Baron Kirk
honey soy chicken wings

Honey Soy Chicken Wings

Honey-Soy Chicken Wings
Serves 6
A delicious set of zesty, healthy wings for the upcoming Super Bowl
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Prep Time
2 hr 10 min
Cook Time
15 min
Total Time
2 hr 15 min
Prep Time
2 hr 10 min
Cook Time
15 min
Total Time
2 hr 15 min
Ingredients
  1. 2 pounds of fresh chicken wings, washed and trimmed, separated
  2. Salt and crushed peppercorns
  3. 2 tablespoons of olive oil
  4. 2 tablespoons of unsalted butter
  5. ½ cup of raw honey
  6. Toasted sesame seeds, for serving
For the Marinade
  1. 1 cup of light soy sauce
  2. 1 teaspoon poultry
  3. 1-inch piece of fresh ginger root, grated
  4. 2 tablespoons of minced cilantro
  5. 1 teaspoon of minced garlic
  6. 2 tablespoons of fresh lemon juice
Instructions
  1. Combine together all marinade ingredients in a mixing bowl and add the chicken. Toss to evenly coat the chicken with marinade mixture and chill for at least 2 hours in the fridge.
  2. Remove chicken from marinade mixture, transfer on a separate bowl and season to taste with salt and pepper. Pour in the honey and toss to coat evenly on all sides. Set aside.
  3. Add the butter in a pan with olive oil and apply medium-high heat. When the oil and butter mixture is hot, add the chicken and cook for about 5 minutes on each side or until nicely browned. Turn to cook the other side for about 4 to 5 minutes and baste with glaze regularly while cooking the wings.
  4. Cook until the chicken is thoroughly cooked and sticky. Transfer to a serving platter and serve warm with toasted sesame seeds on top.
Aseda Raw Honey https://asedarawhoney.com/
Anthony Baron Kirk
by Anthony Baron Kirk
honey baked hen

Baked Honey Game Hens

Honey Baked Hen
A tasty baked hen to make it through the winter. Made with our Non-GMO Honey from Africa
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. 4 game hens, washed and pat-dried, excess fat trimmed
  2. Salt and black pepper
For the Marinade
  1. 1 tablespoon of minced garlic
  2. 1-inch pieces of fresh ginger root, grated
  3. ½ cup of light soy sauce
  4. ½ cup of raw honey
  5. 2 tablespoons of peanut oil
  6. 1 organic orange, zested and juiced
Instructions
  1. Combine together all marinade ingredients in a large bowl and add the game hens. Toss to evenly coat the hens with marinade mixture and refrigerate for 12 to 24 hours.
  2. Preheat an oven to 350°F.
  3. Remove the hens from the fridge and transfer into a roasting pan. Pour over the marinade and bake it in the oven for about 1 hour. Baste the game hens with marinade every 15 minutes.
  4. Remove from the oven, transfer the hens to a serving platter and set aside. Pour the pan juices in a saucepan and cook until thick.
  5. Pour over the thickened pan drippings on the game hens and serve immediately with rice or noodles.
Aseda Raw Honey https://asedarawhoney.com/
Anthony Baron Kirk
by Anthony Baron Kirk
Bruschetta

Bruschetta With Gorgonzola Cheese And Honey

Bruschetta With Gorgonzola Cheese And Honey
Serves 6
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Prep Time
10 min
Cook Time
15 min
Total Time
35 min
Prep Time
10 min
Cook Time
15 min
Total Time
35 min
Ingredients
  1. 1 loaf of baguette bread, sliced into ½-inch bias cuts
  2. 2 tablespoons of extra virgin olive oil
  3. 2 tablespoons of compound butter with herbs, melted
  4. 1 to 1 ½ cups of crumbled or sliced Gorgonzola cheese
  5. ¼ cup of honey
Instructions
  1. Preheat an oven to 400°F.
  2. Brush the bread slices with melted compound butter on one side and place it on a baking sheet. Bake it in the oven for about 10 minutes, or until lightly browned and crisp. Remove from the oven, top with cheese and drizzle with olive oil and return into the oven. Bake again for about 2 to 3 minutes, or until the cheese has melted.
  3. Remove from the oven, transfer on a wire rack and drizzle with honey. Transfer on a serving platter and serve immediately.
Aseda Raw Honey https://asedarawhoney.com/
Anthony Baron Kirk
by Anthony Baron Kirk
hot and spicy honey wings

Hot and Spicy Honey Wings

Hot and Spicy Honey Wings
Serves 4
Delicious wings, with a spicy zest, made from our naturally sourced honey.
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. 2 pounds of fresh chicken wings, trimmed and cut into 2 portions
  2. Oil, as needed for frying
For the Sauce
  1. 1 cup of red hot chili sauce
  2. 2/3 cup of raw honey
For the Flour mixture
  1. 1 ½ cups of sifted flour
  2. 1 tablespoon onion powder
  3. 1 tablespoon of garlic powder
  4. 1 tablespoon of poultry seasoning mix
  5. Salt and ground white pepper, to taste
Instructions
  1. Preheat an oven to 450°F and line a baking sheet with tin foil, set aside.
  2. Mix together all ingredients for the flour mixture and add the chicken. Dredge the chicken evenly and make sure all areas are well coated. Shake it off to remove the excess flour and transfer on a plate.
  3. Heat the about 3 cups of oil in a deep pan or skillet and wait until it starts to smoke. Fry the chicken for about 10 to 12 minutes, or until golden brown. Remove and transfer to a plate lined with paper towels to drain excess oil. Set aside.
  4. While frying the chicken, mix together the sauce ingredients in a separate bowl and add the chicken. Toss to evenly coat with sauce and transfer into the prepared baking sheet.
  5. Bake it in the oven for about 10 to 15 minutes, or until nicely browned. Remove from the oven, transfer on a wire rack and let it rest for about 5 minutes to cool. Transfer the chicken on a serving platter, drizzle with sauce on top and serve immediately.
Aseda Raw Honey https://asedarawhoney.com/
Anthony Baron Kirk
by Anthony Baron Kirk
spinach salad

Spinach Salad With Honey Dressing

Spinach Salad With Honey Dressing and Honeyed Pecans
Serves 8
A delicious salad with honeyed pecans candied with our sustainable African honey.
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Prep Time
10 min
Cook Time
1 hr 5 min
Total Time
1 hr 15 min
Prep Time
10 min
Cook Time
1 hr 5 min
Total Time
1 hr 15 min
Ingredients
  1. 2 cups of fresh baby spinach
  2. 1 cup strawberries, cut into quarters
  3. ½ cup of fresh blueberries
  4. ½ red onion, thinly sliced
  5. ½ cup of goat’s cheese or blue cheese
  6. ¼ cup of honeyed pecans
  7. ¼ cup of chopped crispy bacon
For the Honey Dressing
  1. 1/3 cup honey
  2. 2 tablespoons of Dijon mustard
  3. 1 teaspoon of apple cider vinegar
  4. 1 teaspoon of mixed Italian herbs
Instructions
  1. In a small bowl, mix together all dressing ingredients until well combined and set aside.
  2. In large serving bowl, add the baby spinach, strawberries, blueberries, onions and half the honey dressing. Toss to combine.
  3. Top with pecans, bacon and cheese and drizzle with the remaining honey dressing. Serve immediately.
Aseda Raw Honey https://asedarawhoney.com/
Anthony Baron Kirk
by Anthony Baron Kirk
honey brulees

Chocolate Honey Brulees

Chocolate Honey Brulees
Serves 4
A tasty dessert made from our dark, luscious wild raw honey.
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. 1 ½ cups canned evaporated milk
  2. 1 cup fresh whole milk
  3. 2 large whole eggs
  4. ¾ cup of raw honey
  5. 1 tablespoon of pure cocoa powder
  6. 1 ½ teaspoons of orange zest
  7. 1 teaspoon of almond or vanilla extract
Instructions
  1. Preheat an oven to 350°F.
  2. Mix together the honey, cocoa powder, orange zest and almond extract in a mixing bowl and set aside.
  3. Whisk together the evaporated milk, fresh milk and eggs in a separate bowl until well incorporated. Gradually add in the honey-cocoa mixture into the egg-milk mixture and whisk constantly until well combined.
  4. Portion the mixture into 4 small baking ramekins or custard cups and place it on a baking sheet. Fill a small baking pan with 1 cup water and position it on the lowest rack of the oven. Bake the honey brulee for about an hour or until cooked through. It is done when a toothpick inserted on the center comes out clean. Remove from the oven, transfer on a wire rack and let it rest to cool completely. Cover with plastic wrap or foil and chill for at least 4 hours or overnight before serving.
  5. Drizzle with extra honey on top, sprinkle with extra cocoa powder and serve immediately.
Aseda Raw Honey https://asedarawhoney.com/
Anthony Baron Kirk
by Anthony Baron Kirk
baked honey pork chops

Baked Honey Pork Chops

Baked Honey Pork Chops
Tasty pork chops made from our non-GMO honey.
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Ingredients
  1. 4 (¾-inch thick) pork chops
  2. 2 tablespoons of butter
  3. ¼ cup of vegetable or chicken stock
  4. ½ teaspoon of grated fresh ginger root
  5. Salt and black pepper, to taste
  6. ¼ cup of raw honey
  7. ¼ cup of light soy sauce
  8. 2 tablespoons of ketchup
Instructions
  1. Preheat the oven 350°F. Season the pork chops with salt and pepper and set aside.
  2. Melt the butter in a skillet over medium-high heat and add the pork chops. Cook for about 5 to 6 minutes on each side, or until nicely browned and turn to cook the other side for another 5 to 6 minutes. Remove pan from heat.
  3. While cooking the pork chops in the skillet, mix together the remaining ingredients in a bowl and pour into the pan. Bake it in the oven for about 1 hour or until thoroughly cooked. Remove from the oven, transfer on a wire and let it rest for about 5 minutes to cool.
  4. Transfer into a serving platter, drizzle with sauce on top and serve immediately.
Aseda Raw Honey https://asedarawhoney.com/
Anthony Baron Kirk
by Anthony Baron Kirk
honey candy

Honey Candy

Honey Candy
Use grass fed butter and pure honey to create the perfect candy for your guests!
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Ingredients
  1. 1 quart of honey
  2. 1 tablespoon grass fed butter
  3. 2 tablespoons of vinegar
  4. ½ teaspoon of baking soda
  5. 2 teaspoons of lemon extract
Instructions
  1. Place the vinegar, honey and butter in a sauce pan and apply medium heat. Bring to a boil and simmer for 1 hour and 30 minutes. It is done when the mixture hardens if dropped into the water.
  2. Add in the baking soda and lemon extract and stir to combine. Remove from heat.
  3. Transfer into a greased tin and let it rest until it has lowered half its original temperature. Mark into squares, let it cool completely and break into squares.
  4. Store in sealed containers.
Aseda Raw Honey https://asedarawhoney.com/
Anthony Baron Kirk
by Anthony Baron Kirk
honey mead

Honey Mead

Honey Mead
Making mead is easy using our recipe. Remember to use pure honey to bring out the best flavors in your honey beverage.
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Ingredients
  1. 16 pounds of honey (grade-A)
  2. 4 1/2 gallons of bottled water
  3. ¼ ounce of dedicated mead yeast
Equipment used
  1. primary and secondary plastic-bucket fermenters with air locks and spigots
  2. Transfer hosing
  3. Bottle-filler tube
  4. Heavy bottles
  5. Bottle caps
  6. Bottle capper
  7. Bottle brush
  8. Washer
Instructions
  1. Sanitize or sterilize all equipment in a fermentation bucket filled with 2 teaspoons of unscented bleach dissolved in water. Let it sit for about 30 minutes, drain through the spigot and rinse with hot water. Air-dry and set aside.
  2. Add the water in a large pot, apply high heat and bring to a steady boil. Remove from heat, stir in the honey and dissolve completely. Set aside to lower in temperature.
  3. In a bowl, dissolve the yeast with 1 cup lukewarm water about 90 to 100°F. Cover the bowl with plastic wrap and set aside.
  4. Pour in the honey mixture into the fermentation bucket when it has reached 80°F and stir in the yeast mixture. Cool completely, tightly seal and ferment for 2 to 4 weeks.
  5. If they drop 1 bubble per/minute, the primary fermentation process is nearly concluded. Siphon the mead into the secondary fermentation bucket, tightly seal and age for 4 months. Do not open the fermenter while aging to avoid mead contamination.
  6. When it has matured enough, siphon into sterilized bottles and cap. The mead improves with age so the longer it stays unopened in the bottle, the better the final product will be.
Aseda Raw Honey https://asedarawhoney.com/
Anthony Baron Kirk
by Anthony Baron Kirk
honey glazed carrots

Honey Glazed Carrots

Honey Glazed Carrots
Serves 4
The perfect side dish for your dinner menu. What taste better than carrots covered in honey with a zest of lemon?
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 1 pound baby carrots, blanched
  2. 2 tablespoons butter
  3. 2 tablespoons honey
  4. 1 tablespoon of fresh lemon juice
  5. ½ teaspoon of garlic salt
  6. ½ teaspoon onion salt
  7. ½ teaspoon of ground black pepper
  8. ¼ cup minced fresh parsley leaves
Instructions
  1. Blanch the carrots in a pot with boiling water for about 4 to 5 minutes. Remove from the pot, transfer to a bowl with ice bath to stop further cooking and drain.
  2. Season the carrots with garlic salt, onion salt and black pepper.
  3. Melt the butter in a pan over medium-high heat and add the carrots together with the honey and lemon juice. Cook for about 5 minutes while stirring occasionally until it starts to caramelize.
  4. Remove from heat, transfer to a serving platter and serve immediately minced parsley on top.
Aseda Raw Honey https://asedarawhoney.com/
Anthony Baron Kirk
by Anthony Baron Kirk
Honey Salmon

Honey Glazed Salmon

Honey Glazed Salmon
Serves 4
Enjoy your next salmon dish with this perfectly browned butter lime sauce with raw honey!
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 4 fresh salmon fillets
  2. Salt and black pepper, to taste
  3. ¼ cup of sifted flour
  4. 2 tablespoons of raw honey
  5. 2 tablespoons of extra virgin olive oil
  6. 1 organic lime, zested
For the Honey-Butter Sauce
  1. ¼ cup of grass fed butter
  2. 2 crushed garlic cloves
  3. ¼ cup of raw honey
  4. 1 organic lime, juiced
  5. Salt and black pepper, to taste
Instructions
  1. Preheat the oven to 400°F.
  2. Prepare the butter-lime sauce by melting the butter in a pan over medium-high heat. Cook for 3 minutes and add in the garlic, honey and lime juice. Season to taste with salt and pepper and cook for about 2 minutes while stirring regularly.
  3. Season the fillets with salt and pepper and rub evenly on both sides. Brush with 1 tablespoon of honey and dredge with flour.
  4. In a pan, apply medium-high heat and add the oil. Once the oil is hot, sear the fillets for 1 to 2 minutes on each side or until golden brown.
  5. Transfer to a baking dish and bake it in the oven for about 10 minutes or until the fish flakes easily with a fork.
  6. Transfer to a serving platter, drizzle with honey-butter sauce and lime zest on top. Serve immediately.
Aseda Raw Honey https://asedarawhoney.com/
Anthony Baron Kirk
by Anthony Baron Kirk
Honey Pie

Honey Pie Recipe

Honey Pie
This recipe is the perfect dessert for any occasion. Using free range eggs and organic honey, let this dish tease your taste buds!
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Prep Time
30 min
Cook Time
3 hr 30 min
Total Time
4 hr
Prep Time
30 min
Cook Time
3 hr 30 min
Total Time
4 hr
For the Crust
  1. 1 ½ cups of sifted flour
  2. 1 cup of sifted coconut flour
  3. 1 tablespoon of raw cane sugar
  4. ½ teaspoon of salt
  5. ¼ cup of grass fed unsalted butter, cut into cubes
  6. 3/4 cup of lard or vegetable shortening, cut into cubes
  7. ½ cup of ice water
For the Filling
  1. ¾ cup raw honey
  2. 2 tablespoons of organic wildflower honey
  3. 3 tablespoons of grass fed unsalted butter
  4. 4 free range large whole eggs
  5. 1 teaspoon pure almond extract
  6. ½ teaspoon nutmeg powder
  7. ½ teaspoon of pudding spice
  8. 1 pinch of salt
Instructions
  1. Combine together the flour, salt and sugar in large bowl until well combined. Add in the cubed butter and lard beat with a hand mixer until a coarse mixture is achieved. Gradually add the water and continue mixing the ingredients. Beat until the mixture comes together. Adjust texture if too dry by adding more water and beat until the desired texture is achieved.
  2. Transfer the dough into a floured work surface, divide into to 2 equal portions and roll out into flat rounds. Cover with plastic wrap and chill for an hour.
  3. While chilling the dough, warm the honey in a saucepan and remove from heat. Stir in the butter and stir to combine.
  4. Mix together the eggs, almond extract, nutmeg and salt pour into the honey mixture. Chill for an hour.
  5. Preheat the oven to 350°F and position a rack on the middle.
  6. Remove the dough from the chiller, transfer on a floured work surface and roll out into 13-inch flat round. Place on a 9-inch pie plate and trim the excess parts with 1 inch margin. Prick the crust with fork on all areas and chill for another 30 minutes.
  7. Line the crust with parchment paper and fill with pie weights. Bake for 15 minutes, uncover and bake for another 10 minutes. Remove from the oven, transfer on a wire and let it rest to cool.
  8. Briefly stir the filling and add into the baked crust. Spread and level with a spatula and bake it in the prepared rack in the middle of the oven for about 30 to 35 minutes.
  9. Remove from the oven and let it rest to cool before serving.
Aseda Raw Honey https://asedarawhoney.com/
Anthony Baron Kirk
by Anthony Baron Kirk
honey sesame chicken

Honey Sesame Chicken

Honey Sesame Chicken
Serves 4
Bring together Non-GMO products and pure honey to top over free range chicken breasts for the perfect dinner dish.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 3 free range chicken breasts (boneless, skinless), chopped into bite-sized pieces
  2. 1 tablespoon of sesame oil
  3. 1/3 cup almond flour
  4. ¼ cup arrowroot powder
  5. 1 free range large beaten egg
  6. Salt and black pepper, to taste
  7. Toasted sesame seeds, for serving
  8. 4 cups cooked long grain white rice
  9. Chopped fresh spring onions, for serving
For the Honey Sauce
  1. ½ cup of raw honey
  2. ¼ cup of tomato ketchup
  3. 2 tablespoons of white cane vinegar
  4. ¼ cup of coconut aminos or soy sauce
  5. ½ teaspoon of salt
  6. ½ teaspoon of onion powder
  7. ½ teaspoon garlic powder
  8. Thickener (1 tablespoon water and 2 tablespoons cornstarch
Instructions
  1. Whisk together all sauce ingredients in a mixing bowl until well combined. Set aside.
  2. Season the chicken with salt and pepper and rub evenly on all sides.
  3. Place the starch, flour and beaten egg in separate shallow bowls. Dip the chicken into the egg mixture, dredge into the flour mixture and coat evenly with the starch. Shake off to remove excess flour and starch. Set aside.
  4. In a large pan, apply medium-high heat and add the oil. Add the chicken and cook while stirring regularly until the chicken is cooked through.
  5. Pour in the sauce mixture and cook until it reaches to a boil. Stir the thickener and pour into the pan, reduce to low heat and simmer for about 5 to 7 minutes or until the sauce has thickened while stirring occasionally. Remove from heat.
  6. Portion the rice into individual serving plates or bowls and serve with chicken, toasted sesame seed and chopped spring onions on top.
Aseda Raw Honey https://asedarawhoney.com/
Anthony Baron Kirk
by Anthony Baron Kirk
honey bbq wings

Honey BBQ Wings

Honey BBQ Wings
Please your guests with grass fed chicken wings topped with this delicious honey BBQ sauce
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Ingredients
  1. 1 ½ quarts of cooking oil, for frying
  2. 18 whole chicken wings, separated
  3. 3 free range large eggs
  4. ¼ cup of cream
  5. 1 teaspoon of cayenne pepper
  6. 1 tablespoon of salt
  7. 2 teaspoons coarsely ground black pepper
  8. 1 ½ cup of flour
  9. ½ cup of arrowroot starch
  10. 1 organic lemon, zested for serving
For the Honey BBQ Sauce
  1. 1 ½ cups of tomato ketchup
  2. ½ cup of raw honey
  3. 2 tablespoons Dijon Mustard
  4. 1 teaspoon of minced garlic
  5. 2 teaspoons of ground turmeric
  6. ½ teaspoon of chili powder
  7. ½ teaspoon of onion salt
  8. ½ teaspoon of garlic salt
  9. ¼ cup of Worcestershire sauce
For the Spicy Butter Sauce
  1. ½ cup of red hot chili sauce
  2. ½ cup of grass fed butter
  3. 1 organic lemon, juiced
  4. 1 bunch of fresh basil leaves
  5. ¼ teaspoon of salt
Instructions
  1. Combine together the flour, starch, salt and pepper in large bowl and mix together the eggs, cream, cayenne, salt and black pepper in a separate bowl. Set aside.
  2. In a deep wok or pot, add the oil and apply with medium-high heat.
  3. Dredge the chicken in the flour mixture, dip into the egg mixture and return to coat into the flour mixture. Shake off excess flour, set on a wire rack and let it rest for 20 minutes.
  4. While the chicken is set on the wire rack, mix together all ingredients for the BBQ sauce in a medium saucepan and apply medium-high heat. Cook until it reaches to a boil, reduce to low heat and simmer for about 10 minutes or until it has reduced in half while stirring constantly.
  5. In a separate sauce pan, add all ingredients for the butter sauce and apply medium-high heat. Bring to a boil, reduce heat to low and simmer for about 10 minutes or until it has reduced in half. Remove from heat, let it rest for 10 minutes and discard the basil leaves.
  6. When the oil is hot and chicken is ready, deep fry the chicken in 3 batches for about 10 to 15 minutes or until golden brown. Quickly dip into the butter sauce then into the BBQ sauce and transfer on a serving platter. Cook the remaining chicken and serve with lemon zest on top.
Aseda Raw Honey https://asedarawhoney.com/
Anthony Baron Kirk
by Anthony Baron Kirk
Honey Garlic Chicken

Honey Garlic Chicken

Honey Garlic Chicken
Serves 4
The perfect combination of sweet with a hint of garlic make the ideal dinner dish. Pair this recipe with free range chicken for the best flavors.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 1 cup olive or coconut oil
  2. ½ cup sifted coconut flour
  3. ¼ cup sifted almond flour
  4. ¼ cup arrowroot powder
  5. ½ teaspoon of smoked paprika
  6. ½ teaspoon of cayenne pepper
  7. 1 teaspoon of dried thyme leaves
  8. 1 teaspoon of dried oregano leaves
  9. 1 pound free range chicken breasts (boneless, skinless), cut into halves
  10. Salt and crushed black pepper, to taste
  11. 2 free range large whole eggs, lightly beaten
For the Honey-Garlic Sauce
  1. ¾ cup of raw honey
  2. 1 tablespoon of minced garlic
  3. 2 tablespoons of namu shoyu or soy sauce
  4. 1 tablespoon of arrowroot starch
  5. ¼ cup chicken stock
Aseda Raw Honey https://asedarawhoney.com/
Anthony Baron Kirk
by Anthony Baron Kirk
Honey Granola

Honey Granola

Honey Granola Recipe
It’s easy to create your own delicious granola using Non-GMO products and fresh pecans and almonds.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 cup of steel cut oats
  2. 3 cups of rolled oats
  3. 2/3 cup of chopped almonds
  4. 2/3 cup of chopped pecans
  5. 2/3 cup of pine nuts
  6. 1 cup of mixed dried seeds
  7. ¼ cup of canola oil
  8. ½ cup of raw honey
  9. 1 teaspoon almond extract
  10. 2 teaspoons of cinnamon powder
  11. 1 teaspoon of pudding mix
Instructions
  1. Preheat the oven to temperature of 300 °F/150 °C.
  2. Combine together all dry ingredients in a bowl and mix together all wet ingredients in separate bowl. Combine all ingredients and mix thoroughly until well incorporated.
  3. Divide the mixture into 2 baking sheets and spread evenly on the bottom.
  4. Bake it in the oven for 10 minutes. Remove from the oven, quickly stir to distribute the ingredients and bake for another 10 minutes or until golden.
  5. Remove from the oven, transfer to a wire rack and let it rest to cool completely. Slice the granola into rectangles and store in an airtight containers.
Aseda Raw Honey https://asedarawhoney.com/
Anthony Baron Kirk
by Anthony Baron Kirk
Honey Wheat Bread

Honey Wheat Bread Recipe

Honey Wheat Bread
Serves 24
This tender honey wheat loaf recipe brings together pure honey and grass fed butter to fill your stomach and make your taste buds dance.
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Prep Time
25 min
Cook Time
35 min
Prep Time
25 min
Cook Time
35 min
Ingredients
  1. 1 packet (about ¼ ounce) of active dry yeast
  2. 1 teaspoon honey
  3. ½ cup of warm water with a temp of 110°F
  4. 1 ½ cups of canned evaporated milk
  5. ¼ cup of water
  6. ¼ cup butter or shortening, softened
  7. ¼ cup honey
  8. 2 teaspoons salt
  9. 2 cups of sifted wheat flour
  10. 3 cups of bread flour
  11. 2 tablespoons of grass fed butter
Instructions
  1. Mix the yeast and honey with ½ cup of warm water and stir to combine. Set aside.
  2. In a separate large bowl, combine together the water, butter/shortening, honey, salt and wheat flour until well combined and pour in the activated yeast mixture. Mix just to combine and let it rest for 15 minutes. Gradually add in the bread flour while kneading the mixture until the dough comes together. Process the dough for about 1 hour and 20 minutes in a stand mixer.
  3. Lightly brush another bowl with butter, place the dough and cover with kitchen cloth. Let it rest for 45 minutes to rise, or until it has doubled in size.
  4. Fill small pan with water and place it on the bottom shelf of the oven. Preheat the oven to 375 °F.
  5. Transfer into floured work surface, punch down the dough and divide into 2 equal portions. Lightly knead the dough to remove air pockets, roll into a loaf. Transfer into 2 greased loaf pans, lightly brush the top with melted butter and cover with kitchen cloth. Let it rise for another 30 minutes, or until it has doubled in size.
  6. Bake the bread for about 30 to 35 minutes, or until the top part is golden brown. Remove from the oven, transfer to a wire rack and let it rest to cool completely before slicing.
Aseda Raw Honey https://asedarawhoney.com/
Anthony Baron Kirk
by Anthony Baron Kirk
Honey Glaze

Honey Glaze Recipe

Honey Glaze Recipe
With just a few ingredients including raw honey and grass fed butter, enhance chicken or ham for your next family gathering.
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Prep Time
20 min
Cook Time
1 hr 15 min
Total Time
1 hr 35 min
Prep Time
20 min
Cook Time
1 hr 15 min
Total Time
1 hr 35 min
Ingredients
  1. 4 to 5 pounds of precooked ham
  2. 4 tablespoons of whole cloves
  3. ½ teaspoon ground cinnamon
  4. ½ teaspoon onion powder
  5. 2 tablespoons of olive oil
  6. 2 cups of raw honey
  7. ½ cup of grass fed butter
Instructions
  1. Preheat oven to 325 °F and line a baking pan with foil. Set aside.
  2. Score the ham and insert whole cloves into the ham. Place into the prepared baking pan and bake it in the oven for about 1 hour to 1 hour 15 minutes.
  3. While baking the ham, place remaining ingredients in a sauce pan and cook until warmed through.
  4. Brush the ham with glaze mixture every 15 minutes. 5 minutes before the ham is done, pour over the remaining glaze and switch to broiler setup to caramelize the glaze.
  5. Remove ham from the oven and let it rest for about 15 minutes before slicing and serving.
Notes
  1. With just a few ingredients including raw honey and grass fed butter, enhance chicken or ham for your next family gathering.
Aseda Raw Honey https://asedarawhoney.com/
Anthony Baron Kirk
by Anthony Baron Kirk
Honey Mustard Chicken Recipe

Honey Mustard Chicken

Honey Mustard Chicken
Serves 6
This juicy chicken recipe is easy to make using free range chicken, pure honey, and the right mixture of Dijon mustard, paprika, and more!
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 3 free range chicken breasts (skinless and boneless), cut into halves
  2. Salt and ground black pepper, to taste
  3. ½ teaspoon onion powder
  4. ½ teaspoon garlic powder
  5. ½ cup raw honey
  6. ¼ cup yellow mustard
  7. ¼ cup Dijon Mustard
  8. 1 tablespoon minced fresh basil leaves
  9. 1 teaspoon of smoked paprika
  10. 1 tablespoon of minced fresh parsley leaves
Instructions
  1. Preheat the oven to 350 °F/175 °C and lightly grease a 9x13 inch baking dish. Set aside.
  2. Season the chicken with garlic powder, onion powder, salt and black pepper and rub evenly on both sides. Transfer to the prepared baking dish and set aside.
  3. In a mixing bowl, combine together the mustard, honey, basil, parsley and paprika until well combined. Pour half of the mixture over the seasoned chicken and brush to coat the breasts evenly.
  4. Bake it in the oven for 30 minutes, turn the chicken and brush with remaining honey-mustard mixture on all areas.
  5. Bake for another 15 minutes or until the chicken is cooked through.
  6. Remove from the oven and let it rest for 10 minutes before serving.
Aseda Raw Honey https://asedarawhoney.com/
Anthony Baron Kirk
by Anthony Baron Kirk

Honey Walnut Shrimp Recipe

Honey Walnut Shrimp Recipe
Serves 4
Enjoy this crispy battered shrimp made with raw honey, grass fed cow’s milk, organic egg whites and more. Combine with caramelized walnuts to suit the taste buds of everyone!
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. ½ cup water
  2. 2/3 cup of raw honey
  3. ½ cup chopped walnuts
  4. 4 large egg whites
  5. 2/3 cup of white rice flour
  6. Salt and pepper, to taste
  7. ¼ cup homemade mayonnaise
  8. 1 pound of peeled and deveined large shrimp
  9. 1 tablespoon of condensed milk
  10. 1 cup of peanut oil, for frying
Instructions
  1. Soak the walnuts for 1 hour in a bowl with ½ cup water and half the honey. Transfer to a pan, apply medium-high heat and bring to a boil. Cook for about 5 minutes or until it has reduced and caramelized. Remove pan from heat and drain.
  2. In a bowl, whip the egg whites until smooth and foamy. Gradually stir in the rice flour while whisking constantly until a paste consistency is achieved. Season with salt and pepper and set aside.
  3. In a skillet, add the oil and apply medium-high heat. Once the oil is hot, dip the shrimps in the egg-flour batter and deep fry for about 5 minutes. Remove the shrimps with a slotted spoon, transfer and drain on a plate with paper towels.
  4. In a serving bowl, stir together the mayonnaise, remaining honey and milk until well combined and add the fried shrimps. Toss to coat the shrimps evenly with the honey mixture, top with caramelized walnuts and serve immediately.
Aseda Raw Honey https://asedarawhoney.com/
Anthony Baron Kirk
by Anthony Baron Kirk
Honey Cornbread Recipe

Honey Cornbread Recipe

Honey Cornbread Recipe
Serves 8
A sweet cornbread recipe that will melt in your mouth. Using organic eggs combined with pure honey, delight anyone’s taste buds at your next dinner party!
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Prep Time
8 min
Cook Time
25 min
Total Time
34 min
Prep Time
8 min
Cook Time
25 min
Total Time
34 min
Ingredients
  1. ½ cup sifted flour
  2. ½ cup almond flour
  3. 1 cup sifted cornmeal
  4. ½ cup raw honey
  5. 2 teaspoons baking powder
  6. 1 teaspoon almond extract
  7. 1 cup heavy cream
  8. ¼ cup canola oil
  9. 2 large whole eggs, beaten
Instructions
  1. Lightly grease a 9x9 inch baking pan with oil and preheat the oven to 400°F.
  2. Whisk together the oil, honey, eggs, cream and almond extract in a mixing bowl until well combined and set aside.
  3. Mix together the flour, cornmeal and baking powder in a large mixing bowl until well combined. Make a well on the center and pour in the egg mixture.
  4. Mix thoroughly until all ingredients are well incorporated and pour into the prepared pan.
  5. Bake it in the oven for about 20 to 25 minutes. It is done when a toothpick inserted on the thickest part comes out clean. Remove from the oven, transfer to a wire rack and let it rest to cool.
  6. Invert the honey cornbread on a plate, turn right side up and slice before serving.
Aseda Raw Honey https://asedarawhoney.com/
Anthony Baron Kirk
by Anthony Baron Kirk
Honey BBQ Sauce Recipe

Honey BBQ Sauce Recipe

Honey BBQ Sauce Recipe
Serves 16
This sweet and versatile Honey BBQ sauce is best paired with free range chicken free of GMOs. Cook on the BBQ or stove to produce a perfectly crispy exterior.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 2 ¼ cups of raw honey
  2. ¼ cup of ketchup
  3. A pinch of ground cinnamon
  4. ½ teaspoon of smoked paprika
  5. 1 pinch of ginger powder
  6. 1 teaspoon of chili powder
  7. 1 tablespoon garlic salt
  8. ½ teaspoon of onion salt
  9. 1 tablespoon of meat tenderizer
  10. ¼ teaspoon of freshly ground black pepper
  11. ¼ teaspoon of dried oregano leaves
  12. ½ teaspoon of minced garlic
  13. ¼ cup of Worcestershire sauce
  14. 1 tablespoon of yellow mustard
Aseda Raw Honey https://asedarawhoney.com/
Anthony Baron Kirk
by Anthony Baron Kirk

Honey Cake Recipe

Honey Cake Recipe
A moist cake made with raw honey and grass fed butter to ring in the New Year in style. Your taste buds will dance with this ideal blend of ingredients.
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Ingredients
  1. 1 ½ cups sifted flour
  2. ¼ cup almond sifted flour
  3. 1 teaspoon of ground cinnamon
  4. ¾ teaspoon of baking soda
  5. ½ teaspoon of baking powder
  6. ¾ teaspoon of salt
  7. ½ teaspoon ginger powder
  8. ½ teaspoon of pudding mix
  9. 1 ¼ cup of raw honey
  10. ½ cup of canola oil or grass fed softened butter
  11. ½ cup warm brewed strong coffee
  12. 2 free range large whole eggs
  13. 2 tablespoons whiskey or apple cider
Instructions
  1. Preheat the oven to 350°F and position the rack on the middle. Lightly grease a loaf pan with oil and lightly dust with flour on all areas.
  2. In a large mixing bowl, mix together the flours, baking soda, baking powder, ginger, salt and pudding mix until well combined and set aside.
  3. In another bowl, whisk together the oil, honey and brewed coffee until well incorporated.
  4. In a separate mixing bowl, beat the eggs with a hand mixer at high speed for 3 minutes or until smooth and frothy. Reduce speed to medium, mix in the honey mixture and whiskey and beat until well combined. Gradually add in the flour mixture while beating constantly on low speed just to combine.
  5. Pour the mixture into the prepared loaf pan, cover with foil and bake for about 30 minutes. It is done when a toothpick inserted on the middle comes out clean.
  6. Remove from the oven, transfer to a wire rack and let it rest to cool before removing from the pan.
  7. Run a knife on the sides of the cake, cover with a plate and invert the cake to remove from the pan. Turn the cake right side up, and cool completely before slicing and serving.
Aseda Raw Honey https://asedarawhoney.com/
Anthony Baron Kirk
by Anthony Baron Kirk

Honey Butter Recipe

Honey Butter Recipe
Bring out the most in your rolls and side dishes with grass fed butter and the perfect combination of ground cinnamon, honey, and almond extract.
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Ingredients
  1. ½ cup softened grass fed butter
  2. ½ cup raw honey
  3. 1 pinch of ground cinnamon
  4. ½ teaspoon of almond extract
Instructions
  1. Cream the butter in a bowl with a hand mixer until smooth. Mix in the cinnamon, almond extract and gradually pour in the honey while beating constantly.
  2. Beat until the desired thickness and consistency is achieved.
  3. Transfer into a parchment paper, roll into a log and twist the sides to seal the honey-butter mixture.
  4. Chill for at least 2 hours or until is hardened before using.
Aseda Raw Honey https://asedarawhoney.com/
Anthony Baron Kirk
by Anthony Baron Kirk
Honey Chicken Recipe

Honey Chicken Recipe

Honey Chicken Recipe
The perfect dish for a hot or cold evening best served with free range chicken and the right blend of Non-GMO soy sauce and extra virgin olive oil.
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. ¼ cup of raw honey
  2. 2 to 3 tablespoons coconut aminos or soy sauce
  3. ¼ teaspoon crushed red pepper flakes
  4. 2 tablespoons of extra virgin olive oil
  5. 4 free range chicken breast fillets, cut into thirds
  6. Salt and ground black pepper, to taste
  7. 2 tablespoons of chopped green onions, for serving
Instructions
  1. Whisk together the namu shoyu, pepper flakes, 1 pinch of black pepper and honey in mixing bowl until well combined. Set aside.
  2. Season the chicken with salt and pepper and rub evenly on both sides. Set aside.
  3. In a pan, apply medium-high heat and add the oil. Fry the chicken for about 5 minutes while turning occasionally until the sides are lightly brown.
  4. Pour in the honey mixture, reduce to medium heat and cook for about 5 minutes while stirring regularly.
  5. When the sauce has thickened, remove pan from heat and transfer the chicken into a serving platter.
  6. Serve warm with chopped green onions on top.
Aseda Raw Honey https://asedarawhoney.com/
Anthony Baron Kirk
by Anthony Baron Kirk
Honey Mustard Recipe

Honey Mustard Recipe

Honey Mustard Recipe
Serves 8
A delicious Non-GMO mixture of Dijon mustard blended with raw honey, fresh lemon juice, yellow mustard, and mayonnaise. This chicken produces it’s own gravy and the end result is a crispy brown chicken everyone will enjoy!
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Prep Time
5 min
Cook Time
24 hr 5 min
Total Time
24 hr 5 min
Prep Time
5 min
Cook Time
24 hr 5 min
Total Time
24 hr 5 min
Ingredients
  1. ¾ cup homemade mayonnaise
  2. 2 tablespoons of yellow mustard
  3. 2 tablespoons of Dijon mustard
  4. 4 tablespoons of raw honey
  5. 1 tablespoon of fresh lemon juice
Optional Ingredients
  1. ½ teaspoon chili powder
  2. ½ teaspoon paprika
  3. ½ teaspoon garlic powder
  4. Pinch of salt
Instructions
  1. Place the mayonnaise, Dijon mustard, yellow mustard, honey and lemon juice in a mixing and mix until well combined.
  2. Mix in optional ingredients, taste and adjust the flavor according to preferred taste.
  3. Cover the bowl with plastic wrap and chill for 24 hours before serving.
Aseda Raw Honey https://asedarawhoney.com/
Bessie McIntosh
by Bessie McIntosh

Honey Glazed Organic Turkey

Honey Glazed Organic Turkey
A juicy, moist, original honey glazed turkey recipe, without the sweet.
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Prep Time
15 min
Cook Time
3 hr 30 min
Prep Time
15 min
Cook Time
3 hr 30 min
Ingredients
  1. 1 14-16 pound organic turkey
  2. 1/2-1 cup organic coconut oil
For the glaze
  1. 1 cup or 4 oz Aseda Wild Honey
  2. 1 cup or 4 oz dijon or horseradish mustard
  3. 1/2 cup chopped fresh rosemary or 2 teaspoons dried rosemary
  4. 1 teaspoon sea salt
  5. 1 teaspoon fresh ground pepper
  6. 5 cloves of garlic minced
  7. Garnish
  8. Fresh sage and/or fresh rosemary sprigs for garnish
Instructions
  1. Preheat oven to 400°F
  2. Remove Organic Turkey from packaging, remove neck and rise turkey
  3. Place Turkey in baking pan
  4. Cover turkey in melted coconut oil
  5. Cook at 400°F for 20 minutes to brown turkey
  6. Lower oven temperature to 325°F
  7. Cover turkey with lid or tin foil
  8. Cook at 325°F for 2 hours
  9. For Glaze,
  10. In a bowl, mix glaze ingredients together. Set aside
  11. At the 2:20 mark, open oven, spoon some of the dripping over the turkey
  12. Gently pour glaze from bowl over turkey
  13. Cover turkey and return to oven
  14. Lower oven heat further to 225°F, bake until done, anywhere from a half hour to an hour or more
  15. Turkey is done when internal temperature has reached 165°F
  16. Remove turkey from over, add garish. Let sit for 20 minutes before serving.
  17. Watch happiness wash over your family and tribe while they enjoy your turkey! Life is good!
Notes
  1. By Bessie McIntosh
Aseda Raw Honey https://asedarawhoney.com/
Bessie McIntosh
by Bessie McIntosh

Honey Glazed Ham

Honey Glazed Ham
A delicious honey glazed ham recipe made with Aseda Raw Honey.
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Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Ingredients
  1. 10-12 lb. organic ham, uncooked
  2. 1/2 c. Aseda Wild Honey
  3. 1/4 c. organic apple cider vinegar
  4. 1/2 tsp. Worcestershire sauce
  5. 3 tbsp. ghee, melted
  6. 1 tbsp. fresh thyme, chopped
  7. 1/4 tsp. cumin
  8. 1/8 tsp. cayenne pepper
Instructions
  1. Bake your ham according to weight. Cook at around 350 degrees for 18-20 minutes per pound. Sometimes it helps to cover your ham with foil for this time frame so that it doesn’t dry out on you.
  2. Combine melted ghee and thyme in a small bowl.
  3. Cook organic apple cider vinegar in a small saucepan over medium heat until reduced to about 1 tbsp.
  4. Whisk vinegar into ghee and thyme mixture along with Aseda Wild Honey, Worcestershire and spices.
  5. Let glaze sit at room temperature until ham is almost done — with around 30 minutes to spare.
  6. Brush glaze all over your ham; use all of it! Continue to bake for 30 minutes, uncovered.
Aseda Raw Honey https://asedarawhoney.com/
Bessie McIntosh
by Bessie McIntosh

Grandma’s Cold Remedy

Grandma’s Cold Remedy
A simple mixture of hot water, lemon, brandy or bourbon, and honey works miracles for a person trying to fall asleep with a cold. The mixture warms the belly, the honey coats the throat, the lemon works as an astringent, and the brandy or bourbon, lessens the congestion.
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1 tsp Aseda Wild Honey
  2. 1.5 cups of hot spring water
  3. shot of brandy or bourbon
  4. slice of lemon
Instructions
  1. Heat water
  2. Add Aseda
  3. Add brandy or bourbon
  4. Add a slice of lemon
Aseda Raw Honey https://asedarawhoney.com/
Bessie McIntosh
by Bessie McIntosh

Roasted Honey-Glazed Butternut Squash

Roasted Honey-Glazed Butternut Squash
Honey glazing butternut squash with Aseda. This is one of our favorite honey glazing recipes.
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Prep Time
5 min
Cook Time
35 min
Total Time
40 min
Prep Time
5 min
Cook Time
35 min
Total Time
40 min
Ingredients
  1. Aseda Wild Honey
  2. butternut squash
  3. apples
  4. walnuts
  5. olive oil
  6. cinnamon
  7. nutmeg
  8. salt
Instructions
  1. Cut and cube the butternut squash and apples
  2. Bake cubed squash and apples in oven at 400 degrees for 20 minutes
  3. Put the walnuts into a mixing bowl
  4. Pour Aseda Raw Honey, olive oil, cinnamon, nutmeg and salt over walnuts and stir
  5. After 20 minutes, mix up the squash and apples and roast for another 15 minutes
  6. Remove squash and apples and put into a serving bowl
  7. Stir walnut mixture into serving bowl
Aseda Raw Honey https://asedarawhoney.com/
Anthony Baron Kirk
by Anthony Baron Kirk

Aseda Raw Honey Fudge Bars

Aseda Raw Honey Fudge Bars
Use these fudge bar as an energy booster and tasty snack for outdoor adventures.
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Prep Time
2 hr
Total Time
2 hr
Prep Time
2 hr
Total Time
2 hr
Ingredients
  1. ½ cup Aseda Raw Honey
  2. 1 cup of coconut butter/oil
  3. 1 tablespoon carob powder
  4. 1 tablespoon cacao powder
  5. ¼ cup cacao butter/cocoa butter
  6. ½ cup walnuts
  7. ¼ cup almond butter
  8. ½ cup cacao nibs
  9. 1 teaspoon maca root powder
Instructions
  1. Combine all ingredients except for the walnuts into a food processor or blender and blend up
  2. Transfer the mixture into a bowl and stir in walnut pieces
  3. Spread the mixture into a pan
  4. Freeze mixture for 2 to 3 hours
  5. Cut into squares and serve
Aseda Raw Honey https://asedarawhoney.com/
Use these fudge bar as an energy booster and tasty snack for outdoor adventures.