Yes. Sugar is higher on the glycemic index (GI), that means it raises blood sugar levels faster. Sugar has higher fructose content and doesn’t have trace minerals. Honey is sweeter than sugar so less is required.


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Hot Toddy Recipe

Hot toddies are best warm so you might want to think about warming your mug just before making the drink. Simply fill your mug with hot water then empty it.
Cook Time 5 mins
Total Time 5 mins
Servings 1


  • 2 teaspoons Fresh lemon juice
  • 1 tablespoon Pure honey
  • 1/4 teaspoons Apple cider vinegar, optional
  • 1/4 cup Hot water or brewed tea
  • 1 slice Lemon


  • Put honey, lemon juice and the apple cider vinegar in a warmed mug.
  • Add hot water or hot tea and stir until the honey has dissolved.
  • Add the rum or bourbon, stir then finish with a lemon slice.



  • The acid from the apple cider vinegar brings out all the flavors of the toddy without making it taste too sweet. The drink tastes great without it as well, but if you have cider vinegar in your pantry, give it a try.
  • Tea is a nice variation. We’ve tried chamomile, ginger and even a black tea before. All were nice, but the black tea really stood out as a favorite — especially with dark rum.
  • Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.
  • Please give credit to:

Grilled Nectarine and Blue Cheese Bruschetta

All Bee Wild Honey is raw and unheated. Wildflower honey, means the beesforaged on everything they could, is a good choice, but any honey from Bee Wildwill be good. The nectarines will caramelize and add a charred flavor to therich cheese and sweet honey. In one small bite, you will hit a variety offlavor profiles from salty, smoky, sweet and creamy. You can sub nectarineswith peaches or during the winter, roast pears or apples in the oven and followthe same preparation.
Servings 1


  • 1 teaspoon Water
  • 2 tablespoons Wildflower honey
  • 2 medium Nectarines, quartered
  • Cooking Spray
  • 2 1/2 ounces Whole-wheat baguette, cut diagonally into 12 slices
  • 1 1/4 ounces Blue cheese, crumbled (about 1/3 cup)
  • 1 tablespoon Balsamic glaze
  • Microgreens or sprouts (optional)


  • Preheat grill to medium-high heat.
  • Combine 1 teaspoon water and 1 teaspoon honey in asmall bowl. Rub mixture over cut sides of nectarines.
  • Arrange nectarines on grill grates coated withcooking spray; grill, uncovered, 2 minutes on each side. Remove from grill; cuteach piece into 4 wedges.
  • Coat bread with cooking spray. Arrange on grillgrates; grill 1 minute on 1 side or until lightly browned. Remove from grill.Reduce grill heat to medium.
  • Divide nectarines evenly over toasted sides ofbread. Top evenly with cheese. Arrange on grill grates; grill, covered, 1 1/2minutes or until cheese softens and bread is toasted on bottom. Arrange toastson a platter; drizzle with remaining 5 teaspoons honey. Drizzle with balsamicglaze. Garnish with microgreens or sprouts, if desired. Serve immediately.

Sticky Asian Chicken Wings

Because the wings get a good bit of char, the type ofhoney you use isn't as important here (it'll lose its subtler nuances). Thoughwe remove the skin from the wings, you'd never know it--they pick up an irresistiblecrispy crunch as the glaze cooks under the broiler. Give yourself a better gripwhen skinning each wing by holding it with a paper towel in one hand andpulling the skin with another paper towel in the other hand.


  • Cooking Spray
  • 20 large Chicken drumettes, skinned
  • 2 tablespoons Toasted sesame oil, divided
  • 5 tablespoons Bee Wild honey
  • 1/4 cup Unsalted chicken stock
  • 2 1/2 tablespoons Reduced-sodium soy sauce
  • 2 tablespoons Rice vinegar
  • 1 1/2 tablespoons Sambal oelek (ground fresh chile paste)
  • 1 tablespoon Minced fresh ginger
  • 1 tablespoon Minced fresh garlic
  • 3 tablespoons Chopped fresh cilantro
  • 2 tablespoons Unsalted roasted peanuts, chopped


  • Preheat broiler with rack 15cm from heat.
  • Coat a large foil-lined baking sheet with cookingspray. Combine chicken and 1 tablespoon oil on prepared pan; toss to coat.Broil 13 minutes; turn chicken over, and broil 3 minutes.
  • Meanwhile, combine honey, stock, soy sauce,vinegar, sambal, ginger, garlic, and remaining 1 tablespoon oil in a smallskillet over medium-high heat. Bring to a boil; cook 13 minutes or until syrupyand reduced to about 2/3 cup, stirring frequently. Brush chicken with 3tablespoons honey mixture, and return to broiler; broil 2 minutes or untillightly charred. Place chicken in a large bowl; drizzle with remaining honeymixture, and toss to coat. Sprinkle chicken evenly with cilantro and peanuts.

Salmon Steaklets with Lemon and Honey Glaze

Salmonproduct – Three Streams Smokehouse
RecipeDevelopment and image
Nina Timm
Servings 4


  • 4 x 100 grams salmon portions
  • 30 ml olive oil
  • 5 ml salt
  • 5 ml pepper juice of 2 lemons
  • 100 grams butter
  • 2 tablespoons honey


  • Season the salmon on both sides with salt and pepper.
  • Heat a skillet until it is piping hot and then add the oil. Fry the salmon, skin side first, until the salmon releases from the pan.
  • If you using anon-stick pan, turn if the salmon has a light golden crust. Turn the salmon and do the same on the other side.
  • Remove the salmon from the pan and wipe the pan with kitchen paper.
  • Pour the lemon juice in the pan and allow to reduce most of the liquid. Add the butter and honey and stir until the sauce (glaze is smooth).
  • Return the salmon the pan and spoon the sauce over the salmon. Serve with crispy potatoes and a green salad.

Super Delicious Firecracker Salmon

Salmonproduct – Three Streams Smokehouse
RecipeDevelopment and image
Nina Timm
Servings 6


  • 30 ml finely chopped garlic
  • 15 ml grated fresh ginger
  • 45 ml olive oil
  • 45 ml dark soy
  • 30 ml hot sauce - I used Smokey Tabasco
  • 30-45 ml honey
  • 6 x 80 grams salmon fillets
  • 5 ml smoked paprika
  • 1 red chilli - finely chopped
  • 1 green chilli - finely chopped


  • In a stainless steel or glass bowl, mix all the ingredients except the salmon fillets.
  • Place the salmon fillets in the sauce, cover with cling wrap and leave in the fridge for a couple of hours – overnight worked best for me.
  • Preheat the grill in your oven. Spray a baking sheet with Spray n’ Cook.
  • Place the salmon fillets on the baking sheet and place under the grill. Keep your eye on it, it will burn quickly. Grill for about 10minutes.
  • Brush once or twice with the marinade. Serve with sticky rice, chopped chili, soy and coriander on the side. Delicious!

Nutritional benefits of honey:

  • Good quality honey includes organic acids and phenolic compounds, which by combining gives honey it’s antioxidant benefits.  Antioxidants have been linked to reduced heart attack, strokes and some cases of cancer. 
  • When applied to the skin, honey can be part of an effective healing plan for burns, wounds or any skin conditions. 
  • For children over the age of 1 years old, honey can be used as a natural cough suppressant.

Did you know?

If honey is properly stored, it can’t go off or spoil. Prevent fermentation by keeping honey containers tightly sealed.

Raw honey contains pollen, enzymes and other micronutrients that are usually filtered out in processed honey.

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