&Follow SJoin OnSugar

Welcome to The Buzz: The Online Magazine by Bee Raw Honey© Owner Zeke Freeman

Post Christmas Wellness

The Bee Raw Honey Holiday Clinic. Whether you need to warm up or cool off—adding raw honey to your minty lemon drinks can sooth, heal, and revitalize.

A popular drink served in homes along the Yangtze during the summer, the notion of adding raw honey and lemon to tea is highly praised for its medicinal value. Some say daily doses of raw honey and lemon may help ease the common cold, the flu, and upper respiratory irritation. Indeed, honey has long been known for its mild analgesic, or pain-killing properties, and the vitamins in lemon citrus boost the immune system.

In fact, honey acts as a topical antibiotic and can help neutralize bacteria in the throat, such as from strep or bronchitis, which can contribute to a cough. When combined with hot water and lemon, it clears mucus from your throat and provides a soothing coating to relieve the irritation usually caused by coughing. You can add 1 tsp. of raw honey to a hot beverage or mix one part lemon juice and a few leaves of raw mint with two parts honey in a bottle and take 1 to 2 tsp. an hour as a cough/throat syrup.

Why mint? Besides adding brightness to honey and enriching tea with a clean refreshment, mint is one of the herbs that has it all. It grows like a weed, is perfectly safe for use, and is an excellent remedy for reducing symptoms related to indigestion.—Zeke

Bee Raw Honey Recipes > Bee Raw Honey Gifts > Buying Bee Raw Honey Varietals

By Neal Boulton at 10:49PM on December 26, 2013

Twas the Night Before Christmas

We'd piled into my mother's Dodge over an hour before the suburban landscape and the snarled with traffic highway gracefully became a rolling road through the country. And just as gracefully, Maryland blended into Pennsylvania as we progressed due northwest. 

That's when it would hit me, that anticipation in my gut: back to the farm—for Christmas. Back to that place where I'd spent summers beside Poppy, my Grandfather, shucking corn and popping peas out of their pods beneath a giant sun. Back to that place where to this day when it disappears from my rear view mirror—I feel like I'm leaving a little bit of my soul behind with it.

Fields that I recognize begin to glide past my backseat window as mom's car presses forward. Then the candy store, just as I left it. Then the turn. 

We're on Holiday Road; only minutes left, now.

And then there it is—that old familiar house, made with wood from the vast land in which it sat that my Grandmother carried to the sawmill. The house where Aunt Lynne would play the piano Christmas Eve for the Christmas carols we'd sing wearing our wooly socks and sweaters. Her sweater had Christmas bells on it. The house with the easy chair where Grammy would sit in blue—and Poppy would make Old Fashions and sing "We Three Kings of Orient Are" in his deep baritone. Where the oldest member of the house would read us The Night Before Christmas before we'd each hang our stockings on the wooden fireplace mantel. And yes, we'd leave Santa milk and cookies before all of us kids would shuffle up the stairs to go to bed. 

We all knew that later Jim would be making Manhattans for the adults while they wrapped gifts.

Dinner had tradition too: a long wooden, red paisley-covered table that Grammy's dad had made with barely enough room for everything. Barely enough room for the three kinds of mustard, the four different breads, or for Grammy's tomato jam. That's because on Christmas Eve, and I mean every Christmas Eve, what seemed to take up most of the table was the giant fresh ham that was our Christmas Eve dinner center piece. All day it had filled the house with rich smells and warmth. Setting the table with our best silverware and dawning our best clothes made sense for this meal because each year it was, without fail, unforgettable. 

So unforgettable in fact, that I want to share it with you. Merry Christmas everyone. Marissa and I would also like to thank each and everyone one of you for being a part of our Bee Raw family—and our tradition. 

From our table to yours.

Honey Brined Fresh Ham 
One 15 to 20 lb. Bone-in Fresh Ham (ask butcher to trim excess fat – do not remove remaining fat)

For Brine
• 6 cups water
• 2 cups coarse sea salt
• 1 cup Bee Raw Buckwheat Honey Shop Now
• 1 cup Bee Raw Blueberry Honey Shop Now
• 2 cinnamon sticks
• 6 star anise
• 1 cup apple cider vinegar
• 1 tablespoon whole cloves
• Fresh herbs on branches
• ½ cup of sage leaves
• ½ cup thyme
• ½ cup rosemary

Ham Glaze
• 1 cup Blueberry Honey Shop Now
• 1 cup reserved Brining Liquid

Instructions
1. Combine water, salt, buckwheat and blueberry honey, cinnamon and star anise in a medium sauce pan and bring to boil. Simmer for 10 minutes. Let cool. Add Vinegar.
2. Score ham with cross-hatch pattern on a diagonal; press cloves into the intersections.
3. Place ham in a large container, with herbs. Add brine and then water to cover. Store under 40°F for 24 to 48 hours.

Cooking the Ham
1. Allow the Ham to come up to room temperature for 2 to 3 hours prior to cooking.
2. Preheat oven to 350°F.
3. Drain brine from ham, reserve 6 cups of brine and herbs and spices.
4. Cover the bottom of roasting pan or very large Dutch oven with herbs, cinnamon and star anise from brine. Place the ham on the herbs and add 4 cups of reserved brining liquid.
5. Bake covered at 350°F. Calculate 22 to 26 minuets per pound.
6. After 4 hours check the internal temperature. When the temperature reads 140°F remove the cover.
7. Mix Blueberry Honey and 1 cup brining liquid. Brush or baste Ham with glaze and repeat every 20 minuets until internal temperature reaches 160°F.
8. Remove the ham from the oven, partially cover and allow to rest for 20 to 30 minutes before cutting.

By Neal Boulton at 9:03AM on December 21, 2013

Honey to the Fitness Rescue

The problem with many post-workout foods is their resulting hypoglycemia cycle. What's that? Something that can negate all of the hard work you just completed in or outside of the gym.

As we enter this holiday season, physical fitness will, for some of us—and hopefully many of us—play a large role in our lives given that we eat more during this period than any other during the year.

Ingest a simple carbohydrate for refueling that quickly digests and is absorbed by the body can result in a spike in blood sugar followed by a quick and potentially dangerous drop. The solution? Raw honey, as it may be one of the best carbohydrates to refuel to avoid that negative hypoglycemia effect.

In fact, in a 2007 review in the Journal of the International Society of Sports Nutrition by Dr. Richard Kreider, chair of the Department of Health, Human Performance & Recreation at Baylor University, the effectiveness of honey after a workout was examined. Kreider and colleagues explain that honey is a highly effective means of post-workout recovery. In addition, honey does not result in a state of hypoglycemia; rather, it can actually maintain blood glucose more effectively than sucrose or maltodextrin.

Could it get any better than that?!—Zeke

By Neal Boulton at 8:12AM on November 26, 2013

Welcome to the Bee Raw Buzz

"...It started on a farm. Hours with my Grandfather shucking corn and savoring its sweetness..."

The Menu

"...Imagine your kitchen is empty. Your pantry, cabinets, and refigerator—bare. What would you miss?..."

Raw Stories

"...Vanishing of the Bees, a movie that takes a look at such mysteries as how Honeybees have been mysteriously disappearing across the planet..."

Flavors

"...It was nearly three years ago. I had hosted close to twenty of my closest friends at a long table of amazing dishes I had created for what I was calling my ultimate Thanksgiving. The night was a success. My guests left pleased..."

Objects D'Art

"...Yes tea time is soothing and calming, but it can also be inspiring with the right tea pot and any number of our Bee Raw Honeys to accompany your favorite cup..."

Vitals

"...Bee Pollen is one of the richest and purest natural foods ever discovered, and the incredible nutritional and medicinal value..."

Bee Raw Buzz Books

 

 

 












The Buzz is produced by Periodical Ink
Theme design and layout by Sabrina H. Eldredge