Grapefruit with Honey and Pollen

A Healthy and delicious way to incorporate pollen into your diet.
For a great contrast of sweet and tangy with crunch, drizzle honey on grapefruit and sprinkle with pollen like I did this morning! 


Honey Lavender Lemonade

Refreshing taste that hits the spot. A combination of tart, sweetness and floral flavor - Serves 2 and guarantee to please your guests!


  • 8-10 lavender sprigs, about 1 tablespoon (fresh or dried); plus more for garnish
  • 2 small lemons, halved; plus slices for garnish
  • 8-10 tablespoons Honey Simple Syrup (to taste)
  • Hot and cold water
  • Ice


  1.  Begin by boiling 1 cup of water.  Meanwhile, remove lavender buds from stems (if fresh) and place in a tea ball (tea infuser). 
  2.  Pour ½ cup of hot water over the lavender (easiest to do in a class measuring cup) and leave to steep for 10 minutes. 

  3.  Juice each lemon into a separate glass.  

  4. Add 4-5 tablespoons of Honey Simple Syrup and half of the lavender water to each glass.  

  5. Fill the glass halfway with ice and the remainder with cold water.  

  6. Garnish with lemon slices and lavender sprigs. 

  7. Serve immediately.

Sweet Potato Pone


My Mother and Grandmother both make this recipe at Thanksgiving and or Christmas. It is a crowd pleaser to put it mildly. There is something spectacular about this recipe. Enjoy!

1 Stick of Butter
3 Cups of Raw Sweet Potatoes, grated
1 cup of sugar
1/2 Cup of Milk
3 eggs, slightly beaten
2 tablespoons of All Over Honey
Juice of 1 Orange
peel of 1 Orange, grated
1 tsp of ground ginger
1/8 tsp of ground nutmeg
1/8 tsp of ground allspice
1/8 tsp cinnamon

Melt butter in a shallow 1 1/2 quart casserole dish. Combine remaining ingredients and pour into dish. Bake at 350 degrees for 1 hour. Serves 8.

Recipe from Tea Time at the Masters; A Collection of Recipes by the Junior League of Augusta, Georgia

Citrus Salad with Pomegranate Seeds and Honey

This Recipe is incredibly simple but cutting the fruit can take time. I had fun playing with the different shapes
and experimented with different ways of plating and drizzling.


Cut 3 Pink Grapefruit(s) horizontally, then use a knife to peel the skin. Remove the seeds and slice horizontally in 1/4" slices
Cut 3 Oranges horizontally, then use a knife to peel the skin. Remove the seeds and slice horizontally in 1/4" slices
Cut 2 Pomegranates horizontally and cut 1 of (2) in 1/4" (thereabouts) slices. Cut the second pomegranate into quarters and remove the seeds for placing around the plate.
Mix 1 teaspoon of Love A Bee Honey, (Smokey Sage is a good choice as it seems to brighten the Orange and temper the tart of the Grapefruit) with 3 teaspoons of Premium Balsamic Vinegar. I used Amphora's Black Mission Fig.  Mix the honey and Balsamic Vinegar together (I almost beat the dressing like I would an egg) and drizzle over fruit
in whatever pattern you like.



Rainbow of Root Vegetables

 Orange and Red Beets

Orange and Red Beets

Here in Northern California, I am constantly in awe of the new vegetables that I discover. Here, I am cooking for the first time with Parsnips and Orange Beets (yes, Orange Beets)  So, here is my beautiful rainbow of glazed root vegetables.

 Parsnips, Fennel Bulbs and Orange Beet

Parsnips, Fennel Bulbs and Orange Beet

2 Orange Beets (they are large like potatoes so you should cut them depending upon
their size into 1/4s or 1/6ths) I divided mine into 6ths for this recipe.
5 small red beets–purchase with leaves attached and set leaves aside for use in a salad
or other recipe (they are extremely nutritious)
1 large parsnip cut horizontally into 1/4” circles
4 rainbow carrots also halved and quartered
2 Fennel Bulbs quartered
1 1/2 cup of water
3 Ounces of Purple Sage Honey
4 tablespoons of unsalted butter
A generous pinch of salt

*You may have to adjust portion size. I used a 12”x12” X3” Cuisinart saucepan

Slowly Melt butter and add honey
Add vegetables gradually and then add water by the tablespoon. 
Stir lightly to cover vegetables.
Cover and simmer on medium for 12 -15 minutes. 
Transfer to a serving dish and garnish if you so desire
Serves 6-8  adjust upwards or downwards accordingly

Honey Sweet Potato Dog Biscuits

 Peanut Butter, Honey, & Sweet Potato

Peanut Butter, Honey, & Sweet Potato

Makes 15-30 Biscuits, depending on size 
Preparation Time:  1 hour 10 minutes


 Rolling the dough 

Rolling the dough 

  • 1 large (or 2 medium) Sweet Potato
  • 1 large Egg
  • ½ cup Coconut Flour
  • ½ cup Potato Flour
  • ¼ cup Peanut Butter
  • 3 tbsp Love A Bee Honey


1.  Slice the sweet potato in half lengthwise.  Place on a baking sheet lined with parchment paper and bake in the oven for 25 minutes at 400 degrees F.  When they prick easily with a fork, remove them from the oven and allow to cool.  Turn oven down to 350 degrees.

2.  When the sweet potato is cool enough to handle, scoop out the flesh into a bowl and discard the skins (or use them for another recipe).  Mash well.  

3.  Add the eggs, coconut flour, potato flour, peanut butter and honey and stir well (either by hand or with a hand mixer) to combine.  

4.  Roll batter into balls (how big depends on the size of your dog and what size treats you prefer) and transfer to a parchment-lined baking sheet.  Press the center of each ball using the back of a clean spoon.

For shaping biscuits using cookie cutters:  roll out the ‘dough’ between two sheets of parchment paper to ¾ inch thick.  Using the shape(s) of your choice, cut out the cookies, and re-roll the excess until all the batter is gone.  Place on a parchment-lined cookie sheet.

5.  Place biscuits in the oven at bake at 350 degrees for 25 minutes.

6.  Remove from the oven and allow to cool before storing or serving.  

Dog biscuits will keep for 2 weeks in an airtight container in the fridge, and for 4 weeks if kept sealed in the freezer.

Radicchio Salad with Honey Vinaigrette and Bee Pollen

Serves 4                        Preparation Time:  12 minutes

Radicchio is one of my favorite cold season vegetables, and a perfect candidate for this honey vinaigrette. The sharp (but not bitter) taste of fall radicchio is paired with the sweetness of honey and Asian pears, and brightened with the earthy, floral taste of California bee pollen.  Any wildflower honey varietal would make this match up sing; however, I chose Love a Bee Hay Honey for it’s richer color and depth of flavor.  I serve this salad much like the classic tumbleweed, with beautiful purple wedges of radicchio, well dressed with vinaigrette and adorned with golden bee pollen.


  • 2 small to medium heads Radicchio (¾ lb each)
  • 2 medium sized Asian Pears (or 1 extra-large Asian Pear or 2 European Pears)
  • 4 tbsp O Honey White Balsamic Vinegar or honey vinegar or white balsamic vinegar
  • 4 tbsp Extra Virgin Olive Oil
  • 2 tbsp Love a Bee Hay Honey
  • 4 tbsp Love a Bee Pollen
  • 1½ tsp Sea Salt
  • Ground pepper to taste

1.  To make the vinaigrette, combine honey balsamic vinegar, honey, salt and ground pepper (to taste) in a bowl.  Mix vigorously (either by hand or with a hand mixer/blender) until honey is dissolved and well incorporated.  While mixing, slowly add the olive oil.  Add the bee pollen and mix gently to combine.

2.  Peel back outer leaves of radicchio heads and discard.  Slice each head of radicchio into quarters and cut out the small core at the base.  

3.  Slice the Asian pear in half and – using a teaspoon – scoop out the seeds and the core.  Cut into ¼ inch slices.

4.  Arrange 2 of the radicchio quarters on each plate, surrounded by the slices of pear.  Generously drizzle with vinaigrette.

Recipe by Ellie W. for Love A Bee

Baked Pecorino Cheese with Almond Honey

Serves 3-4 as an Appetizer                        Preparation Time:  20 minutes

In California, most bee aficionados and honey lovers know about the importance of honeybees for agricultural crop pollination.  One of these “bee-pendent” crops that has drawn media attention of late?  Almonds.  According to an interview with Gene Brandi on NPR’s All Things Considered, between 80 and 90 percent of the nation’s total commercial bee population is required for almond pollination just in California.  
Almond honey is not a varietal one would find on the supermarket shelves and there are a couple reasons why this is.  First, while almond blossoms are loaded with pollen, they don’t provide much nectar, which the bees need in order to make honey.  Bees have two sources of nourishment: flower pollen (their protein) and nectar (their carbohydrate); without both of these, their diet is incomplete.  This fact brings up yet again why it is so important for beekeepers concerned about the health of their hives to rotate their bees and provide them access to diverse forage.
The second reason why almond honey is not something you’d see at the market is because of its unique taste.  Almond honey could be considered a type of what the Italians call miele amaro, or bitter honey.  On the Mediterranean island of Sardinia, Italian beekeepers harvest miele amaromade from the nectar of wild strawberry trees.  These trees produce little nectar, like the blossoms of the almond tree, and this miele amaro requires the bees to make more than twice the number of trips to produce the same amount of honey.  Sardinians traditionally serve this bitter honey with roasted cheese – pecorino cheese, as the region is famous for it.  This recipe is inspired by this classic dish, which presents the flavor of the honey beautifully, and is a breeze to put together.


  • ½ pound Pecorino cheese
  • 3 tablespoons sliced almonds
  • 2 tablespoons Love a Bee Almond Honey
  • Fresh thyme for garnish (optional)


  1. Preheat oven to 350 degrees.  While the oven heats, toast the sliced almonds in a frying pan over medium low heat – stirring frequently - until the nuts are fragrant, about 6 minutes.
  2. Cut the cheese into ¼ inch slices and arrange in an oven-safe pan or dish.  Place in the oven and bake until cheese is melted and begins to turn golden, about ten minutes.
  3. Remove the cheese from the oven and sprinkle with the toasted almonds and fresh thyme.  Drizzle the honey over the cheese.  Serve immediately with flatbread crackers and fresh fruit.

Rocket Rum

Inspired by classic Hot Buttered Rum, this cool weather cocktail marries the sweetness of honey with the caramel notes of light rum, and is further accented by the warmth of fresh vanilla.  This recipe can be made dairy-free, and is sure to be a favorite among every one this winter.

Serves 2



  1. Combine rum, honey simple syrup, apple cider and lime juice in a cocktail shaker. 
  2. Add a dash of ground cinnamon to taste and a small scoop of ice. 
  3. Shake vigorously for 30 seconds. 
  4. To make a sugared rim:  mix 3 tablespoons fine white sugar and 1/2 teaspoon ground cinnamon on a shallow plate. 
  5. Wipe the juiced lime along the rim of a glass or mason jar and swirl (rim-down) on the plate. 
  6. Strain and pour using the cocktail shaker. 
  7. Serve immediately.


  • 2 cups (1 pint) heavy cream 
  • 1 1⁄2 tsp. powdered gelatin
  • 1⁄4 cup sugar
  • 1⁄2 split vanilla bean

Apple Honey Rumtini - Serves 2

This quick and easy cocktail is inspired by a winter drink a friend in Oakland used to make for me when I was sick. It combines the classic flavors of a Hot Toddy and spiced apple cider - and is made with a healthy helping of honey. In anticipation of Autumn, this Apple Honey Rumtini provides just enough warmth to transition from naked ladies to Gravenstein Golds.


  • 3oz (about 100 ml) White Rum
  • 1 oz (about 2 Tablespoons) Honey Simple Syrup*
  • 8 oz (1/2 cup) Cold Pressed Apple Cider
  • Juice of 1 Lime
  • Ground Cinnamon
  • Ice
  • Sugar (optional)


*Scroll down for recipe


  1. Combine rum, honey simple syrup, apple cider and lime juice in a cocktail shaker.
  2. Add a dash of ground cinnamon to taste and a small scoop of ice. Shake vigorously for 30 seconds.
  3. To make a sugared rim: mix 3 tablespoons fine white sugar and 1/2 teaspoon ground cinnamon on a shallow plate.
  4. Wipe the juiced lime along the rim of a glass or mason jar and swirl (rim-down) on the plate.
  5. Strain and pour using the cocktail shaker.
  6. Serve immediately.

Panna e Miele Cotta

An amazingly simple Italian dessert: panna meaning cream and cotta meaning cooked, that's almost all there is to it. The minimal time spent over the stove makes it a perfect summer choice, although it requires some forethought - 12 hours of chilling time in the fridge. The richness of this lightly-sweetened cream dish pairs wonderfully with another Italian delicacy, miele cotta - cooked honey sauce. Any high quality honey makes a beautiful miele cotta, and it is a great recipe for reviving crystallized honey.

*Panna cotta recipe inspired by Saveur's Italian Comfort Food cookbook.

Serves 4    Total Preparation Time: 15 minutes [Total Time 12+ hours]

Panna Cotta


  • 2 cups (1 pint) heavy cream
  • 1 1⁄2 tsp. powdered gelatin
  • 1⁄4 cup sugar
  • 1⁄2 split vanilla bean


  1. Place 3 tablespoons of the chilled heavy cream in a small bowl.
  2. Sprinkle with powdered gelatin, and let stand for 10 minutes. Meanwhile, in a separate pan, combine the remaining heavy cream, sugar, and vanilla bean. Bring just to a boil, whisking frequently, over medium-high heat.
  3. Vigorously stir the gelatin mixture before adding it to the saucepan. Remove from heat, and whisk for 1 minute.
  4. Strain mixture through a fine sieve. Evenly divide between four 1-cup custard molds (or old jam and honey jars), cover with plastic wrap, and refrigerate for at least 12 hours.
  5. If you prefer to serve without molds: gently pull panna cotta away from the sides, using a paring knife or your fingers. Invert onto a small plate and shake to loosen.

Miele Cotta

Although the panna cotta must be prepared in advance, the miele cotta is better made just before serving. Make the sauce one to two hours before so that it may cool before drizzling it over the dessert.


  • 1/2 cup honey, any varietal


  1. Place honey in a small saucepan and heat over low flame.
  2. Allow the honey to come to a boil - be careful not to burn it - then reduce the heat and allow to simmer for another minute.
  3. Remove from heat and allow to cool.
  4. Serve spooned over panna cotta with fresh fruit or berries.

Grilled Lamb with Sweet & Sour Honey Glaze

This recipe looks more involved than it is in actuality.  Cooking lamb racks on the grill is especially easy, and the glaze requires more patience than preparation.  The acidity of the vinegars cut through the fattiness of the lamb, and a dark flavorful honey marries all the flavors together.  Serve with grilled brussels sprout and leeks.

Serves 2-3                        Total Preparation Time:  Approximately 1 hour


For the glaze

  • ¾ cup Red Wine Vinegar
  • 2 tablespoons Balsamic Vinegar
  • 1/3 cup Dark Honey, such as Love a Bee San Joaquin Flame

For the lamb

  • 1 full rack of lamb, frenched (removing the meat, fat and membranes that connect the individual rib bones
    ) and halved between bones 4 and 5
  • 2 tablespoons Olive Oil
  • 2 tablespoons of Fresh Thyme, plus more for garnish
  • 2 teaspoons Coarse Sea Salt
  • ½ teaspoon Fresh Cracked Pepper
  • 2 teaspoons Honey
  • 3 tablespoons Pine nuts


  1.  Combine honey and vinegars in a small saucepan and stir with a wire whisk.  Simmer over low heat, stirring occasionally, for 40 minutes, or until the mixture has more of a syrup-like consistency.

  2. Light grill and cover.  Allow to heat to approximately 375-400 degrees Fahrenheit.

  3. While the grill is heating and the sauce is reducing, prepare the lamb marinade and toast the pine nuts.  Combine and mix olive oil, thyme, salt, black pepper and honey in a large shallow bowl.  Add the lamb to the bowl – half a rack at a time – and massage the marinade into the meat.  

    To toast the pine nuts, place in a small saucepan over medium heat and stir frequently to avoid burning.  When the nuts have received a light golden brown color, remove from heat and transfer to a plate.

  4. Place the lamb, meat side down, on the hottest part of the grill.  Replace grill cover and allow to cook for 5 minutes. Turn and cook covered for another 8 minutes, being careful not to burn the glaze on the fat cap.  Move lamb to the cooler area of the grill and cook covered for another 7 minutes, or until the meat at the thickest point reaches an internal temperature of 145 degrees Fahrenheit (for medium rare).  Remove from heat.

  5. Allow the racks to cool for 5 minutes.  Carve between each bone and arrange on serving dishes.  Generously spoon and drizzle honey vinegar glaze over the meat, and sprinkle with toasted pine nuts and fresh thyme.  Serve immediately.

Grilled Chicken with Honey Stone Fruit

Sumac is a Mediterranean spice made from the dried berries of the plant.  It is a beautiful, reddish-purple color.  It impacts a slightly sour flavor, as well as amazing color, to the dish

Serves 2-3            Total Preparation Time:  90 minutes

This is a modified version of Melissa Clark’s Roast Chicken with Plums recipe from the New York Times. The grill eliminates the need to turn on the oven in the summer months, while still taking advantage of all the amazing stone fruit varieties available at the market right now. 


  • 2 whole chicken legs, skin-on/bone-in
  • 2 tablespoon olive oil
  • 1 lemon
  • 2 teaspoons sumac*
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 garlic clove, grated or minced
  • 1 bunch thyme
  • 1½ cups various stone fruit (plums, apricots, pluots, peaches), halved and quartered
  • 2 tablespoons dark or amber honey, such a Love a Bee Hay Honey or San Joaquin Flame
  • 1 tablespoon olive oil
  • ½ teaspoon cinnamon
  • 1 pinch allspice
  • 1 bay leaf, halved
  • ¼ of a large red onion, sliced


  1.  Turn the grill on high – when hot, the temperature inside the grill should be between 400-450 degrees.
  2.  Zest the lemon into a bowl.  Set lemon aside.  Add the sumac, salt, pepper, garlic and 1 tablespoon of olive oil to create a rough paste. Thoroughly rub the chicken legs with the spice paste.  Allow to sit for 15 minutes.
  3. Grease a casserole dish, Dutch oven or cast iron skillet with the remaining tablespoon of olive oil. Place chicken skin side down in the dish with the thyme on top, divided between each leg.  Transfer to the grill.  Let cook with the grill covered for 25 minutes – until the skin is golden brown and crisp - before turning.  
  4. Meanwhile, prepare the fruit in a medium bowl.  Combine fruit slices with the cinnamon, allspice, onion slices and both halves of the bay leaf.
  5. When it is time, turn the chicken and arrange the seasoned fruit alongside it in the dish.  Replace the lid of the grill and cook another 35 minutes, or until the chicken is firm and pulling away from the bone.
  6. Let cool for five minutes before serving.  Pairs well with a rice or quinoa pilaf, and a fresh cucumber salad.

Simple Syrup

Simple syrup is an essential component of the mixologist's repertoire.  Typically made with granulated sugar and water, it is used to sweeten iced drinks and cocktails alike.  This recipe is just as easy to prepare, and will add depth of flavor to any beverage.


  • 3/4 cup Honey (works best with a low viscosity honey, such as Love a Bee Smokey Sage)
  • 1/2 cup Hot Water 


  1. Measure honey and transfer to a mixing bowl or jar. 
  2.  Add the same amount of hot water (from the tap – boiling water can destroy the beneficial properties present in raw honey).  If using a bowl, stir with a fork or a whisk until combined.  If using a jar, screw the lid on tightly and shake for twenty seconds.

Honey Candied Sweet Potatoes

This dish is not too sweet, and goes with a variety of different dishes. Very easy to make, and is not too time consuming either.


  • 3/4 cup of honey (I San Joaquin Flame, but practically any honey would go nicely with this dish)
  • 2 tablespoons of shortening
  • 1/4 teaspoon of cinnamon
  • 6 sweet potatoes, boiled and peeled


  1. Boil and peel 6 sweet potatoes.
  2. Mix the honey, shortening, mace and cinnamon in a large frying pan, bring to a boil and cook until the mixture thickens.
  3. Place the sweet potatoes along with 4 tablespoons of water in the honey syrup and turn them frequently, coating them well with the syrup.
  4. Cook the potatoes under low heat for 20 minutes.

Honey Glaze

This is a tasty and simple glaze you can put on your choice of cake. Makes for a light, but sweet topping if you're trying to avoid a heavy frosting. Enjoy!


  • 1/3 cup honey (Try smokey sage!)
  • 1/4 cup light-brown sugar 
  • 2 2/3 ounces (1/3 cup) unsalted butter 
  • 1 teaspoon pure vanilla extract


  1. Bring honey, brown sugar, and butter to a boil in a small saucepan, stirring until sugar dissolves. Add vanilla, and remove from heat. Let cool for 1 minute. 

  2. Brush a coat of honey glaze on the flat side of each cake half. Gently press halves together, and let set upright for 5 minutes. (If they don't stay together, place a small bowl over top to hold the 2 sides together while glaze sets.) Carefully transfer beehive to a rack set over parchment. Spoon remaining warm honey glaze over cake until the cake is completely covered. Let stand until set.

Honey Oatmeal Cookies

 Also, if you're looking to make them a tad bit sweeter, feel free to add however many semi sweet chocolate chips in as well! 

Also, if you're looking to make them a tad bit sweeter, feel free to add however many semi sweet chocolate chips in as well! 


  • 1 cup honey (San Joaquin Flame, highly recommended) 
  • 1 egg
  • 3/4 cup shortening
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 3 cups rolled oats
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat together shortening, honey, egg, water, and vanilla until creamy. Add combined remaining ingredients; mix well.
  3. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.

Peach and Honey Compote

Roasted Honey Peach Compote 

Cuisinart Original Recipe 
This quick and easy compote makes a fantastic topping for vanilla ice cream.


3 to 4 tablespoons honey (depending on the ripeness of your fruit; more if fruit is less ripe)
1½ pounds firm but ripe peaches and/or nectarines, cut into slices, approximately 4 to 5 cups
pinch sea salt
¹∕³ to ½ cup Amaretto


1. Preheat the Cuisinart® GreenGourmet® Electric 14-inch Skillet to 325°F. Add the honey to the hot Skillet. Once the honey fully simmers, add the peaches and salt. Cook, tossing occasionally with a wooden spoon, for about 6 minutes until lightly browned and softened. 
2. Add the Amaretto and cook until liquid has reduced and is thick, about 3 minutes.
3. Serve warm over ice cream or pound cake.

- See more at:

Love A Bee Banana Bread


This Recipe is Short and Sweet. Adding San Joaquin Flame, a safflower based honey adds moisture and hint of sweetness.


Recipe Adapted from: ALL RECIPES.Com

Original recipe makes 1 loaf

  • 2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 cup butter

  • 1 teaspoon of Love A Bee Honey (We used San Joaquin Flam)

  • 3/4 cup brown sugar

  • 2 eggs, beaten

  • 2 1/3 cups mashed overripe bananas


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
  2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter brown sugar and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared
    loaf pan.
  3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto
    a wire rack.