pinterest

Follow Me on Pinterest

Wednesday, May 23, 2012

BUCKWHEAT BLACK HONEY

In a study involving 105 children aged 2-18 years with upper respiratory tract infections of 7 days or less and night-time coughing, a single night-time dose of buckwheat honey was an effective alternative treatment for symptomatic relief of nocturnal cough and sleep difficulty, compared to a single dose of dextromethorphan (DM).

Blossom Trail Honey Co. Buckwheat / Pomegranate Blend Honey

Buckwheat honey is a super~honey variety also known as an Artisanal Honey and it's a great healing honey.Because this honey is quite dark in color it is considered to be higher in antioxidants than lighter honey’s .
Eating buckwheat honey, 2 - 5 tsps each day will help to strengthen capillary walls; this is very beneficial to preventing the onset of heart disease and lowering high blood pressure .

*Helps our digestive systems by promoting all the friendly bacteria we need to keep our insides working properly.

*Help those friendly bacteria to keep working but will also kill of the bacteria that can cause us so much damage internally.
*Used in conjunction with cinnamon is fantastic for relieving  problems brought on by the woman’s menopause.

*Help the liver to process hormones keeping our bodies properly balanced, will help to prevent gallstones and even some forms of breast cancer.

*Totally fat free

*Honey contains many essential vitamins, but only in trace amounts. Some of the vitamins contained in buckwheat honey are vitamin A, thiamine, riboflavin, niacin, vitamins B-5, B-6, B-8, B-9, and B-12. It also has vitamins C, D, E and Folic Acid.

* Calcium, phosphorus, iron, copper, potassium, magnesium, sulphur, sodium, titanium, zinc, iodine, chlorine and boron are all found in buckwheat honey.
* contain essential fatty acids which  aid in proper brain and nervous system development, proper thyroid and adrenal activity, the regulation of blood pressure, liver function, immune and inflammatory responses. Essential fatty acids also regulate blood clotting.

Buckwheat honey contains seven of the eight essential amino acids. Tryptophan helps alleviate insomnia and is a generally soothing amino acid.Lysine is also an essential amino acid found in honey. Studies have shown it may work against herpes. Methionine is one of the essential sulfur amino acids. This amino acid may help prevent disorders dealing with hair, skin and nails. Methionine also helps lower cholesterol levels. Cysteine is an amino acid found in buckwheat honey, and is depleted by smoking. The depletion of cysteine is possibly related to the faster aging of skin in smokers. Cysteine helps with skin health, including wound healing. It also aids in hair growth and aids in the absorption of iron. Histidine is another amino acid and has anti-inflammatory properties. Glutamine is an amino acid that is the primary energy source for the cells that line your intestines. Tyrosine is an amino acid that is a mood enhancer. Benefits of tyrosine include improved motivation and concentration, and maximized athletic performance.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Salmon Glazed with Black Honey

Ingredients

  • Vegetable oil
  • 4 salmon filets, 8-10 oz.
  • 1/3 cup white miso
  • 2 tablespoons Black/Buckwheat Honey
  • 1/4 cup beer
  • 2 teaspoons minced peeled fresh ginger
  • 1 teaspoon Asian sesame oil
  • Kosher salt
  • 4 finely sliced scallions

Instructions

  1. Line a rimmed baking sheet with foil; brush lightly with vegetable oil.
  2. Whisk miso, honey, beer, ginger and sesame oil in a small bowl to blend.
  3. Place salmon fillets in bowl with miso mixture.
  4. Cover with plastic wrap and let marinate at room temperature for at least 15 minutes, or refrigerate for up to 1 hour.
  5. Position an oven rack 6"–8" from broiler and preheat.
  6. Broil salmon, turning once, until golden brown and just opaque in center, 10–12 minutes total.
  7. Transfer salmon steaks to plates and serve with scallions.

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Buckwheat Honey Glazed Butternut Squash


Buckwheat Honey Glazed Butternut Squash

MAKES 2 SERVINGS
This is great with a turkey or salmon dinner.

- Canola oil
- 1 medium butternut squash, cut in half lengthwise,

  strings and seeds scooped out and discarded
- 1 tablespoon butter
- 2 tablespoons buckwheat honey
- Salt and freshly ground black pepper

Preheat the oven to 400°F. Lightly grease a baking sheet will]

 canola oil. Put the squash halves, cut side down to help them 
caramelize, on the sheet. Bake for 45 to 55 minutes, or until a
 skewer easily pierces the squash. In the meantime, melt the 
butter and add the honey with some pepper and salt to taste. 
When the squash is cooked, remove it from the oven and turn 
the halves cut side up. Brush them with the honey-butter mixture 
and return them to the oven for about 5 minutes. Cut the squash 
into serving pieces and serve.

Four tablespoons of buckwheat honey contain about 10 milligrams 

of polyphenols. That may not seem like a lot, but a study of 
twenty-five healthy males found a 7 percent increase in their
 serum antioxidant capacity after drinking warm water with 4 
tablespoons of buckwheat honey dissolved in it.



^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Buckwheat Honey Glazed Carrots

4 servings
  • 2 tablespoons  butter
  • 1/4 onion, sliced
  • 1 tablespoon buckwheat honey  
  • 3 large carrots, sliced 
  • 1/4 teaspoon  salt
  • 1/2 teaspoon thyme 

Preparation
  • In a medium saucepan, melt the butter over medium-high heat.
  • Add the onions and saute until translucent. Then cover and caramelize for about 5 minutes. 
  • Add the honey. As soon as it melts, add the carrots and spices. 
  • Cover and simmer for 5-7 minutes, until carrots are al dente (just about to be tender, but still firm).
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

Black Honey Braised Ribs

Ingredients

  • ribs, 2 to 3 per person
  • 2 cups celery, diced
  • 1 cup onions, chopped 
  • 5 crushed cloves of garlic
  • 1/2 cup of  Buckwheat black honey
  • 1/4 cup of cider vinegar
  • 1/2 teaspoon of dry mustard
  • 2 tablespoons of ketchup
  • 2 tablespoons of Worcestershire sauce
  • 4 cups of beef stock
  • Black pepper to taste
  • Salt to taste

Instructions

  1. Pat dry the ribs with a paper towel and salt liberally. 
  2. In a large skillet over high heat, sear the  ribs until well browned on all sides. Reduce flame to low and remove the short ribs to a plate.
  3. Pour out all but two tablespoons of fat remaining in the skillet. Add celery and sweat over medium low heat.
  4. Add onions and garlic when the celery is nearly translucent. Continue cooking over low heat until all the vegetables are nicely translucent and the garlic in has released a cooked perfume (not burnt).
  5. Add all the remaining ingredients except for the beef stock and bring up to a boil.
  6. Place ribs back into the pan along with any juices that have collected. Add enough beef broth to come three quarters of the way up the  ribs. Bring to a boil and then transfer to a preheated 325 degree F oven.
  7. Oven-braise for one and a half to two hours, or until meat is about to fall off the bone.
  8. Serve over mashed potatoes.