Lola Berry, Lyndi Cohen, Scott Gooding and Kara Landau are on a mission – to save the bees with these sustainable honey recipes.
Here’s a stat for you: one in every three bites we eat are dependent on bees.
Here’s another one: your favourite foods like avocados, almonds and strawberries are all pollinated by bees.
We’re currently experiencing a worldwide bee shortage thanks to a phenomenon known as Colony Collapse Disorder (CCD) that causes bees to abandon their hives and die. For the first time ever, US bumble bee species are now officially recognised on the endangered species list – at risk of becoming extinct.
Experts have long been warning that a dying bee population not only impacts our food chain – but human survival.
The good news though is we’re doing something about it – and it’s an Australian first. Taronga Zoo supported by Burt’s Bees, the global natural beauty and lifestyle brand, has recently announced the opening of a dedicated bee installation, making us all recognise the need for conservation and sustainability.
You can still have your honey and eat it too, with these bee-friendly sweet-as recipes from your favourite food lovers.
Lola Berry’s acai bowl with berries, banana, granola and raw honey
- 155 g (1 cup) frozen blueberries
- 1 frozen banana (peel it before you freeze it)
- 1 tablespoon unsweetened acai powder
- 250 ml (1 cup) almond milk
- 1/4 cup chia seeds
- Fresh strawberries and paleo granola to serve
- Raw honey, to serve
- Pop the berries, banana, acai powder, almond milk and chia seeds into the blender and whizz everything up. You might need to give it a few pulses to get the right consistency.
- Serve into sweet little bowls and top with fresh strawberries, granola and a dash of honey drizzled on top.
Lyndi Cohen, The Nude Nutritionist’s pistachio crusted honey asparagus
Serves: 4 as a side
- 2 bunches of asparagus
- 1 tablespoon of extra virgin olive oil
- 50g of pistachio nuts
- 2 teaspoons of salt
- 1 tablespoon of honey to drizzle
- Lemon juice from ½ lemon
- Preheat oven to 200C. Cut off stalky bits from asparagus ends and place asparagus on a lined baking tray.
- Add pistachios and salt to mortar and pestle or food processor and crush until light crumble.
- Drizzle asparagus with olive oil and then sprinkle with crumb mixture. Place in oven for 15 minutes.
- Remove from oven, drizzle with honey and add a squeeze of lemon juice. Season with salt to taste before devouring.
Scott Gooding’s cacao bears
- 2 tbs coconut oil
- 1/2 cup tahini
- 1/3 cup raw honey
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 cacao powder
- 1 tbs chia seeds
- 2 tbs activated buckwheat kernels
- 2 tbs petitas
- optional 2 tbs hemp seeds
- In a small saucepan melt the coconut oil on a low heat, add the tahini and honey and combine thoroughly.
- Add the cocao powder, cinnamon, vanilla and seeds and stir well. Once fully combined remove from the heat.
- Pop the mixture in ice cube trays (try using some novelty ones – kids love them).
- Chill for 1 hour in the freezer.
- Remove and enjoy.
Kara Landau, The Travelling Dietitian’s mango and passionfruit gut strengthening overnight oats
- 1/3 cup oats
- 1/3 cup Mango and passionfruit probiotic water (Perkii is the brand in Australia I used)
- ¼ cup Greek yoghurt yoghurt (no added sugar)
- ¼ tsp vanilla essence
- ½ passionfruit
- Mango cubes
- Desiccated coconut
- Mix oats and probiotic water in a bowl and place in the fridge overnight.
- Mix through Greek yoghurt and vanilla essence.
- Sprinkle with mango and coconut.
- Spoon over passionfruit.
- Drizzle with honey and enjoy.