I’m excited about a new project at Nourished Kitchen: a monthly recipe contest! Each month, I’ll give you a wholesome ingredient and it’s your job to develop a recipe which spotlights that special ingredient. And remember: Keep your plate CLEAN! Recipes should be wholesome, organic and comprised of real food. If your great-great-great-great grandmother wouldn’t recognize it, don’t put it on your plate!
So, develop a recipe; post it on the Clean Your Plate Challenge post on June 15th and see if you can’t win this month’s prize: A 22-oz jar of Wildflower Honey!
For more information, please check out the Clean Your Plate Recipe Challenge FAQ.
June Clean Your Plate Challenge: HONEY
- Our special ingredient this month is HONEY! So develop a recipe that showcases this natural, wholesome sweetener. Remember: there should be no refined foods (i.e. refined flour, sugar, corn syrup, refined soy or refined vegetable oils).
- Link to the Clean Your Plate Challenge page or June post from your entry.
- Add your honey recipe to the list of entries on June 15th here at Nourished Kitchen.
- The voting will begin June 20th! So start sending your readers this direction so they can share the love.
- June’s Clean Your Plate Recipe Challenge winner will be announced on July 1st in conjunction with the announcement of July’s challenge and special ingredient.
- June’s winner will receive a 22-oz jar of Madhava Wildflower Honey!
- Don’t have a blog? Enter by contacting Jenny with your recipe.
Spread the Word
The more fabulous recipes we have, the more fun it’ll be so spread the word about the clean your plate challenge! So spread the word and start working on your recipes.
Let your readers know that you CLEAN YOUR PLATE! Get your button.
Sounds like fun! Thanks for giving us all the heads up.
Cheers,
KristenM
(AKA FoodRenegade)
Check out FoodRenegade’s last post: Fight Back Fridays June 5th.
Ooh I just bought some super bee-lovin’ no chemicals ever honey at the Farmers Market yesterday and have something in mind…!
I love honey (esp. that raw mountain honey that I use).
.
I hope the muse will inspire me to come up with something tasty
Check out Alchemille’s last post: Bonny Clabber.
I just found your site from the leftover queen. This looks like a lot of fun, hope I can join in! http://sogkonniteliving.blogspot.com/
Check out Kristin’s last post: Happy Birthday to Me!!!.
I wasn’t sure if I am supposed to link to the recipe on my page and post here or one or the other… so I will do both. Hope that is okay. http://eastkentuckygal.wordpress.com/favorite-recipes
This is fun!!
Honey-Molasses Cookies
My go to recipe for when the girls ask for cookies…
* 1/2 cup honey
* 1/2 butter or coconut oil
* 1/3 cup molasses
* 1/2 real vanilla extract (stay away from imitation extract – vanillan is a villain. It can double as a pesticide lice killer)
* 1 teaspoon aluminum free baking soda (dissolved in 1/4 cup warm water)
* 2 cups unbleached whole wheat, spelt, or kamut flour
* Pinch of salt
Combine all the ingredients except 1 cup of flour. Mix together until smooth, then add the remaining flour in slowly. Cover and let soak from 12-24 hours (you may add 2 tablespoons of apple cider vinegar or yogurt to the facilitate the soaking process and break down phytic acid).
When ready to bake the cookies, preheat the oven to 375 degrees. Drop the mixture from a teaspoon onto a buttered or oiled cookie sheet. Press flat with the bottom of a glass which has been dipped in flour. (An option is to brush the top of each cookie with melted butter and/or honey but watch them closely so the tops won’t become too brown) Bake for 12 minutes. Makes about 30 cookies.
This recipe is one that I adapted for the traditional food way of preparing grain recipes from a cookbook called Baby Gourmet Cookbook by Mary Bayley Fisk. It was published in 1975 by Determined Productions, Inc.
I announced the challenge on my blog at http://eastkentuckygal.wordpress/favorite-honey-recipes
What a great challenge- this was a lot of fun!
Today I’ve made a Rabbit Fricassée in a sauce of game stock, shallots, mushrooms, thyme and fresh cream. And the secret ingredient, of course, raw honey..
Honey Sweetened Strawberry Preserves
http://sarahs-musings.blogspot.com/2009/06/honey-sweetened-strawberry-preserves.html
and
Honey Sweetened Strawberry Freezer Jam
http://sarahs-musings.blogspot.com/2009/06/honey-sweetened-strawberry-freezer.html
Thanks!
Best,
Sarah
Hi! My recipe is a grain-free, honey-sweetened hazelnut shortcake recipe with a cobbler variation! Perfect for those following paleo, gluten-free, SCD, or GAPS diets.
It can be found here: http://oreganicthrifty.blogspot.com/2009/06/grain-free-hazelnut-shortcake-or.html
Thanks!
I checked out the recipe for honey-sweetened strawberry preserves and was disappointed to see that it calls for ‘No Sugar Needed’ pectin. I just bought pectin two days ago and looked at the packages to see the difference. The reason no sugar is needed for that kind is that the first ingredient is dextrose, and it had other stuff in it besides pectin. This doesn’t seem to me to be in the spirit of nonprocessed food.
Personally I think cooking fruit with added sugar is hardly healthful or natural anyway. My mom made freezer strawberry jam when I was a kid. Of course it contained lots of sugar, but it went into the freezer instead of hot water-bath processing, and it tasted so much better than cooked, jarred jams. It seems to me that the recipe could probably be adapted to using unprocessed sweeteners, in lower amounts, and achieve the freshest flavor and a more healthful profile. Stevia works best in combination with other sweeteners, which avoids the bitter aftertaste, and a combination of sweeteners often means you can use less sweetener overall.
Thanks,
Jeanmarie