Recipes with Herb-ee Honey (Healthy)

 Kale Green Smoothie Recipe

Ingredients

1. 2 cups water
2. 2 bananas
3. 1 cup fresh/frozen blueberries
4. 2 tbsp hemp seeds
5. 2 tbsp dulse flakes
6. 1 bunch of kale, remove thicker part of the stem
7. 2 cups fresh/frozen strawberries
8. 2 tbsp raw honey, if needed for sweetness

Blend ingredients 1-6 until smooth, then add ingredients 7-8 and blend. Enjoy!

Low Fat Black Bean & Corn Salad

• 2 cups canned black beans, drained and rinsed
• 2 cups crisp canned corn, drained
• 1/3 cup chopped red onion
• 1/4 cup chopped fresh cilantro
• 3 tablespoons lime juice
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground red pepper

Directions: 8 servings

1. Mix all ingredients and refrigerate overnight                 

Barley Risott

   4 servings

   Prep: 1:15 min

• 1 tbsp. olive oil
•  1 med.organic onion chopped ½ c.
• 1 med organic bell pepper chopped
• 2 c. chopped fresh organic mushrooms
•  1 c. fresh organic corn cut from cob
•  1 c. uncooked med. pearled barley
• ¼ c. dry white wine or chicken broth
• 2 c. vegetable stock or chicken broth
• 3 c. water
• 1/1/2 c. grape tomatoes, cut in half
• 2/3 c. shredded Parmesan cheese
• 3 tbsp. chopped fresh basil leaves
•  ½ tsp. fresh ground pepper

Instructions

In a 4 qt. Dutch oven, heat oil over med. heat. Cook onion, bell pepper, mushrooms and corn in oil about 5 minutes. Stir until onion is crisp-tender. Add barley, stirring about 1 minute to coat.

Stir in wine and ½ c. of vegetable stock. Cook 5 minutes, stir frequently, until liquid is almost absorbed. Repeat with remaining stock and 3 cups water, adding 1/2 to 3/4 cups of stock or water at a time and stirring frequently, until absorbed.

Stir in tomatoes, 1/3 cup of cheese, the basil and pepper. Cook until thoroughly heated. Sprinkle with remaining 1/3 cup of cheese

Avocado-Chicken Salad with Melons and Honey Mustard Dressing

From The Rotisserie Chicken Cookbook by Michelle Ann Anderson
Makes 6-8 servings

Ingredients:
3 tablespoons honey
3 tablespoons prepared Dijon-style mustard
2 tablespoons champagne vinegar (or white wine vinegar)
2 teaspoons lemon zest
½ teaspoon garlic powder
½ teaspoon ground white pepper
1 tablespoon poppy seeds
2 cups diced rotisserie chicken
1 cup diced cantaloupe
1 cup diced honeydew melon
1 large avocado, diced
1 cup seedless red grapes
8 cups torn butter lettuce
½ cup cashews, coarsely chopped

1. Whisk together the honey, mustard, vinegar, lemon zest, garlic powder, pepper and poppy seeds in a medium non-reactive bowl

2. Mix together the chicken, melons, avocado, and grapes into the bowl with the salad dressing. Cover and refrigerate for an hour, or until completely chilled.

3. Arrange lettuce on a large serving platter, mound with chicken salad. Sprinkle cashews over the top and serve.