swanvalleyhoney

When it comes to discovering the health benefits of ginger, you’d be surprised just how much this spice can do. Ginger is among the healthiest and one of the most delicious spices on the planet and is highly effective against nausea. It’s said to be the perfect remedy to treat pregnancy-related nausea – morning sickness, possesses anti-inflammatory properties to reduce muscle pain and soreness, and significantly reduces menstrual pain. Ginger has also been linked to lowered cholesterol levels, helps prevent cancer, improves brain function, and can help fight off infections.
When infused with all the health benefits of honey, it quickly becomes a must-have addition to your daily routine.

Ingredients

• 1 cup of Swan Natural Raw Valley Honey
• 1 tsp of finely chopped ginger root
• A pinch of ground ginger

Directions

1. Pour 1 cup of Swan Valley Honey into the pan and add 1 tablespoon of finely chopped ginger root. You can add a pinch of ground ginger for extra taste, completely optional.
2. Heat for around 10 minutes at 35 degrees C, making sure not to go over 40 degrees C.
3. Take off the heat and let mixture infuse for around 2 hours. After infusion, strain if you like, and then place into jar.
4. If crystals form, set the honey (in its jar) in a pot of gently simmered water. The crystals will “melt” and your honey will be smooth again.
   Shelf life is 6 months – 18months, store in a cool place away from direct sunlight.
   TIP : Great in a cup of tea or just in boiled water for when you have an upset tummy or when you have a cold. Ginger helps with circulation, flushing of toxins and helps get rid of aches and chills. The honey ginger infusion is also great for minor abrasions, apply when cooled and cover with gauze can help speed up healing process. Anti-inflammatory, cleanse sinus.

PREP 10 MINS – COOK 25 MINS – SERVES 12
220 Calories – 17g Fat – 16g Carbohydrates – 5g Sugar – 5g Protein – 3g Fiber

The ultimate Paleo Granola that’s gluten-free, dairy-free, has no refined sugars and vegetarian.
This healthy recipe comes packed with vitamins such as magnesium, manganese, copper and zinc, which promotes a healthy heart and blood pressure, digestion, and boosts immunity. Rich in antioxidants, omega-3s and anti-inflammatory properties, you can’t go wrong with this breakfast
treat. Feel free to use your favourite nuts and seeds, we just love our almonds and cashews! This recipe is great eaten on it’s own, on top of yoghurt, or sprinkled on top of your favourite salad.

Ingredients

• 1 cup raw almonds
• 1 cup raw cashews
• 1/3 cup raw sunflower seeds
• 1/4 cup unsweetened coconut flakes
• 1/4 cup coconut oil
• 1/4 cup Swan Valley Natural Raw Honey
• 1tsp pure vanilla extract
• Pinch of sea salt
• 2 tsp ground cinnamon
• 3/4 cup dried cranberries or cherries

Directions

1. Preheat oven to 135 °F.
2. In a food processor or blender, add almonds, cashews, and coconut flakes to chop into small pieces. Do not over blend.
3. Heat coconut oil, honey, cinnamon and salt over medium high heat in a large saucepan, for about 3-5 minutes. Remove from heat and stir in vanilla. Then add seeds, nuts and coconut flakes and stir to coat.
4. Spread granola mixture evenly onto a baking sheet lined with parchment paper.
5. Bake for 20-25 minutes or until lightly browned. Remove from oven and add dried cranberries, may need to press into granola mixture.
6. Allow to cool for about 20 minutes or until hardened. Break apart granola.
   Store in an airtight container or mason jar for up to 2 weeks.