Compiled Recipe – Peach Iced Tea

Peach Iced Tea

* 2 Liters water, divided
* 5 bags white tea, divided
* 1 cup honey (or to taste)
* 1 (824 gram) can peaches, in heavy syrup, drained
* ¼ cup sugar
* ice , as needed
* lemon slices, as needed

1) Heat 2 cups water until just beginning to come to a boil. Remove from heat and transfer to a pitcher. Add tea bags, and let steep for 3 to 5 minutes. Remove bags and stir in honey until dissolved. Add remaining water.

2) Meanwhile, place peaches and sugar in a blender and puree. Transfer to a small saucepan and cook over low heat until slightly thickened. Stir in half of the peach puree into the tea mix. Chill. Pour remaining syrup into a small pitcher.

3) To serve, add ice into each glass or cup. Pour more peach syrup onto the bottoms; more on the side to serve. Fill with iced tea. Serve while cold.


Compiled Recipe – Honey Glazed Ribs

Honey-Glazed Ribs

* 2 cups white vinegar
* 6 bay leaves
* ½ tsp ground cinnamon
* ½ cup brown sugar
* ¼ cup salt
* 1 medium red onion, quartered
* 2 kilos pork ribs, cleaned
* 1 cup bourbon whiskey
* ½ cup honey
* ½ cup white vinegar
* ¼ cup Worcestershire sauce
* 1 tbsp dijon mustard
* 1 tsp smoked paprika
* 1 tbsp salt

1) Combine 8 ½ cups water, vinegar, bay leaves, cinnamon, sugar, salt and onions in a large pot. Bring to a boil then add ribs. Reduce heat to medium, cover and simmer until pork is tender, about 50 minutes. Let ribs cool in the pot. Set aside.

2) Make the honey-bourbon glaze: Combine all ingredients in a medium-saucepan. Bring to a boil then lower heat and simmer for 15 to 20 minutes. Set aside.

3) Prepare a charcoal grill over medium high heat.

4) Drain ribs and cut into serving pieces. Brush with glaze and place, meat side down, on the grill. Grill for 2 to 3 minutes, or until slightly charred. Turn ribs over, brush with more glaze and continue grilling until caramelized. Serve hot.



Compiled Recipe – Guava, Honey and Cheese Bites

Guava, Honey and Cheese Bites

* ½ cup cream cheese
* ¼ cup guava jam
* round crackers (use Fita) , you may also use crostini
* ¼ cup honey
* freshly cracked pepper

1) Mix together cream cheese and guava jam until smooth and creamy. Spread guava-cream cheese mixture on top of round  crackers.

2) Drizzle with ¼ cup honey and sprinkle with freshly cracked pepper.



Compiled Recipe – Grilled Radicchio Salad

Grilled Radicchio Salad

* 1/3 cup extra virgin olive oil
* ¼ cup red wine vinegar
* 1 to 2 tbsp honey
* sea salt (to taste)
* ground black pepper (to taste)
* 1 red onion, sliced thinly
* 1 (650-gram) head radicchio, sliced into ½-inch thick pieces
* olive oil (to brush)
* ½ cup feta cheese , crumbled

1) Make the dressing: Combine all ingredients (except onions) in a bowl; whisk until blended. Season with salt and pepper to taste. Add onions. Allow to rest for at least 30 minutes before using to allow flavors to meld.

2) Pre-heat a charcoal grill, electric grill or grill pan over medium heat. Brush both sides of the radicchio slice with olive oil. Grill for 3 to 4 minutes on each side or until tender. (Note: Grilling time will depend on your grill; watch the radicchio carefully so it does not burn.) Immediately slice into 1/3-inch thick pieces. Toss into dressing (don’t worry if radicchio falls apart.) Allow to cool slightly.

3) Place on a serving plate and sprinkle crumbled feta cheese on top. Serve warm or at room temperature.



Compiled Recipe – Puffed Rice Bars

Puffed Rice Bars

* 1 ½ cups white rice, cooked and cooled overnight
* ½ cup sunflower seeds, raw
* ½ cup almonds, chopped coarsely
* 2 tbsp black sesame seeds
* vegetable oil (to deep fry)
* 2 tbsp extra virgin coconut oil
* ½ cup honey
* ¼ cup peanut butter, creamy
* ½ cup semi-sweet chocolate chips
* ½ cup coconut flakes, unsweetened, shredded
* 3 tbsp chia seeds

1) Pre-heat oven to 275˚-300˚F. Line a baking sheet and an 8-inch square pan with parchment paper.

2) Spread rice on prepared baking sheet. Bake until dry, about 2 hours. (Note: You can switch off the oven and leave the rice inside to dry further.)

3) Toast sunflower seeds, almonds and sesame seeds in a dry pan over medium-low heat. Transfer to a large bowl.

4) Heat oil in a deep frying pan. Deep fry dried rice until puffed. Drain on paper towels. Add rice to sunflower seed mixture.

5) Mix together coconut oil, honey and peanut butter in a saucepan over medium low heat until warm. Add to rice mixture and mix well.

6) Add chocolate chips, coconut flakes and chia seeds; mix well.

7) Spread mixture on prepared square pan and press down firmly. Chill for 2 hours before cutting into bars. Serve chilled.



Compiled Recipe – Barbecued Teriyaki Shrimps

Barbecued Teriyaki Shrimps

* 1 cup water
* ¼ cup soy sauce
* 5 tbsp packed brown sugar
* 1 to 2 tbsp honey
* ½ tsp ginger, ground
* ¼ tsp garlic powder
* 2 tbsp cornstarch, dissolved in ¼ cup cold water
* ½ kilo large shrimps, peeled and de-veined

1) Make the teriyaki sauce: Mix all ingredients except dissolved cornstarch in a saucepan. Cook over medium heat for 1 to 2 minutes.

2) Add dissolved cornstarch and cook until sauce thickens. Set aside and let cool.

3) Thread shrimps onto barbecue sticks or metal skewers. Divide teriyaki sauce into two bowls. Baste raw shrimp with half of the teriyaki sauce.

4) Prepare a charcoal grill or grill pan. Grill shrimp just until it turns pink. Baste with remaining teriyaki sauce before serving. Serve hot.



Compiled Recipe Marinated Tofu and Vegetable Stir Fry

Marinated Tofu and Vegetable Stir-Fry

* ½ cup soy sauce
* ¼ cup vinegar
* 3 tbsp honey
* 1 tsp chili flakes
* 1 pack firm tofu (320 gram pack), cut into large cubes
* ¼ cup canola oil
* green onions , chopped, to garnish (optional)
* 1 tbsp canola oil
* 1 tbsp sesame oil
* ½ cup white onions, minced
* 1 clove garlic, minced
* 2 small carrots, diced
* ½ cup frozen green peas
* ½ cup cabbage, shredded
* 1 cup bean sprouts (togue)
* salt
* pepper

1) Combine soy sauce, vinegar, honey and chili flakes in a bowl. Add tofu and marinate for 15 minutes.

2) Make the vegetable stir-fry: Heat canola oil and sesame oils in a pan or wok over medium-high heat and sauté for 1 minute. Add carrots, peas, cabbage and bean sprouts; season with salt and pepper. Cook for 2 to 3 minutes then set aside and keep warm.

3) In another pan, heat canola oil over medium heat. Fry tofu until golden brown, about 20 to 30 seconds per side. Drain on paper towels. Add marinade to pan and reduce until thickened. Pour sauce over tofu and garnish with green onions, if desired. Serve with vegetable stir-fry.



Compiled Recipe – Honey Ginger Pork and Chorizo Rice

Honey Ginger Pork and Chorizo Rice

* 250 grams pork shoulder (kasim) , sliced into strips
* salt (to taste)
* ground black pepper (to taste)
* ½ cup cornstarch , seasoned with salt and pepper
* 2 tbsp canola oil
* 1 small knob ginger, sliced thinly
* 1 tbsp sesame oil
* 1 to 2 tbsp honey
* 1 chinese chorizo, sliced thinly on the diagonal
* ¼ cup white onions
* 1 clove garlic, minced
* 2 cups rice, day-oil
* 2 large eggs, beaten lightly
* parsley, chopped (to garnish)

1) Make the honey-ginger pork: Season pork with salt and pepper. Dredge in seasoned cornstarch.

2) Heat canola oil in a pan over high heat. Fry pork until golden brown, about 2 to 3 minutes. Drain on a paper towel lined plate to remove excess oil.

3) In the same pan, sauté ginger with sesame oil for 30 seconds. Add honey and cooked pork; mix well. Remove from heat and keep warm.

4) Make the chorizo fried rice: Render fat from chorizo in a pan over medium heat. Saute onions until translucent. Add garlic and rice; mix well. Add eggs and mix to combine thoroughly. Season with salt.

5) Place rice in bowls, top with pork and garnish with parsley, if desired.




Compiled Recipe – Honey Hoisin Shrimp

Honey Hoisin Shrimp

* ¼ cup hoisin sauce
* 1 tbsp soy sauce
* 2 tbsp honey
* 1 tsp sesame oil
* 1 tbsp mirin
* 1 clove garlic, minced finely
* 500 grams shrimp, peeled and de-veined
* 2 tbsp cornstarch
* 1/8 tsp white pepper
* canola oil (to fry)
* togarashi powder (to garnish)
* sesame seeds (to garnish)
* chopped green onions (to garnish)

1) Mix hoisin sauce, soy sauce, sesame oil, mirin and garlic in a bowl. Set aside.

2) Pat dry shrimp with paper towels. In another bowl, toss shrimp with cornstarch and white pepper.

3) Heat oil in a wok over medium high heat. Fry shrimp until color changes to orange, about 1 to 2 minutes per side. Set aside.

4) In the same wok, add hoisin mixture and bring to a quick boil. Add shrimp and toss until completely coated.

5) Transfer shrimp to a serving plate. Sprinkle with togarashi, sesame seeds and green onions.


Compiled Recipe – Low Calorie Peanut Butter Cookies

Low Calorie Peanut Butter Cookies

* 1/3 cup avocado, ripe, mashed
* 2/3 cup peanut butter, all natural
* 1 large egg
* 3 tbsp honey
* ¾ cup rolled oats
* ½ tsp baking powder

1) Combine avocado, peanut butter, egg and honey in a large bowl.

2) Add oats and baking powder; mix well. Refrigerate for 2 hours to make the mixture easier to handle.

3) Pre-heat oven to 350◦F. Line 2 baking sheets with parchment paper.

4) Take heaping tablespoons of dough and roll into balls, about 1 inch in diameter. Place on prepared baking sheet and flatted until ½ inch thick.

5) Bake in a pre-heated oven until firm, about 15 minutes. Let cool on baking sheets.

6) Place in an air-tight container and keep refrigerated for up to 1 week.