Honey….the liquid gold.
As you look through my recipes, you’ll notice that I pretty much stick exclusively to honey as my sweetener-of-choice. (Dates are another great choice, and I occasionally use maple syrup.)
So why am I such a honey enthusiast? Well, it tastes good. But it also has more nutritional value than refined sugar. Also, it is a monosaccharide. (Read more about why that matters to me here.)
I’m talking about raw natural honey, which is far superior to the typical processed stuff you find at the local grocery store. Frankly, there is not much difference between highly-processed honey and refined sugar.
Look for honey that is raw and unfiltered- the darker the honey, the better. It may have specks of pollen, propolis, and beeswax in it.
But there is a BIG difference between regular sugar and raw honey. Raw honey is ultra high in valuable enzymes, with small amounts of B vitamins, iron, copper, calcium, zinc, phosphorus, potassium, and magnesium. It also possesses antiviral and antibacterial properties.
To learn more about honey and its benefits, check out my Honey Pinterest board.
Where to buy: If possible, find a local beekeeper to buy from directly. They often sell it by the bucket. Or you can check at your local health food store or shop online.
Raw honey will crystallize much faster than pasteurized honey. After a few months, it will become very thick or slightly hard. So buy enough for 2-3 months at at time. If it becomes crystallized, immerse the container in a warm bath to soften the honey- microwaving heats it up quickly and it loses much of its nutritional value.