Wednesday, August 13, 2008

Buckwheat honey, yogurt and walnut treat

I've been working hard on developing recipes for an upcoming cookbook. One of my newest delights is buckwheat honey which I have been enjoying from trembaly apiaries. I bought the honey a few weeks back during my first cooking demonstration and photo shoot at the union square farmer's market. Tremaly is there on Fridays and Dwayne is very knowledgable. I've made a lovely honey yogurt dessert which I once had in a greek restaurant. The darkness and complexity of the buckwheat honey adds a depth of flavor to this treat. I am developing a recipe for goat cheesecake which will not contain any sugar or cow's milk products and I'll be using the honey as a sweetener. I'll publish the recipe after this weekend when I've had some time to experiment on my friends for my birthday dinner. In the meantime, please enjoy this recipe I developed this afternoon.


Honey Yogurt Walnut Dessert
Serves 1
1 cup thick greek style yogurt (I used liberte brand 2%, fage 2% would work as well)
1 handful of chopped of crushed walnuts
3 tbsp bee pollen (local if possible, I use trembaly aparies from union square greenmarket)
2 tsp dark unrefined honey (I used buckwheat honey)
Add yogurt to a bowl. Add bee pollen, honey and walnuts to yogurt. Stir to combine. Enjoy as a dessert or breakfast (at breakfast time use one tsp honey). Serve immediately.

COPYRIGHT Sobel Wellness, 2008

1 comment:

Jeff said...

One thing of interest is that different types of honey have properties that improve your health in different ways. The darker honeys like buckwheat honey have strong antioxidant properties.

Some research has shown that certain types of honey are good for wound healing.

Some researchers from Penn State have recently shown that Buckwheat honey is better then the OTC children’s cough medicines for children’s cough. There is a web site that talks about this, and gives lots of research to help people understand how honey effects health. Check out

Thanks for you blogs,