BEE POLLEN RECIPES
Beyond just sprinkling bee pollen into everyday snacks and meals, here are some recipes that might help the adventurous cook experiment with bee pollen in their cuisine. The amount of bee pollen granules used in the recipes easily can be adjusted according to your level of taste preference.
BEE POLLEN TEA (featured on Premium Steep)
1/4 tablespoon of local bee pollen
1 tablespoon of raw honey
1 tablespoon of turmeric
1 tablespoon freshly squeezed lemon juice
Note: The measurements are made according to an 8oz cup of tea. If you are making a larger serving size, adjust measurements accordingly.
Boil fresh hot water. Once water has been boiled, place bee pollen and turmeric into your cup or mug. Pour water into cup or mug. Turmeric and bee pollen are known for sinking to the bottom of the cup so give the water a nice stir with a spoon. Add your remaining ingredients of honey and lemon to give your tea some much needed sweetness. That’s it! Your tea is now ready to “bee” enjoyed!
NOTE: My personal preference is to pour the bee pollen together with the honey and lemon to avoid overheating and the loss of nutrients.
TURMERIC POLLEN LEMONADE (featured on Just Glow 011)
1 lemon – juice squeezed
1 teaspoon turmeric powder or 2 inches fresh turmeric root – juiced
1 teaspoon bee pollen
1 teaspoon honey – raw organic honey if possible
1 cup water or more – it is better to use warm water
Simply combine all of the ingredients and mix with a wooden spoon and drink immediately.
NOTE: For a refreshingly effervescent version of this lemonade, just add a bit of club soda to the drink. I also enjoy this recipe using fresh ginger instead of or in additional to turmeric.
(photograph: The Hungry Bites)
Servings: 2 large smoothies
Prep Time 10 minutes
Total Time 10 minutes
2 cups freshly squeezed orange juice or about 4 oranges, peel and pits removed
Half a mango
1-2 tablespoons bee pollen
1 tablespoon honey
2 tablespoon oats (optional, it makes it more filling)
1/4 teaspoon cardamom
1/4 teaspoon cinnamon
1/2 teaspoon turmeric
Pinch of pepper
Optional for decoration: matcha green tea or cinnamon and a teaspoon bee pollen
Blend everything in a blender until smooth. Sprinkle some matcha green tea or cinnamon on top, and garnish with some extra bee pollen. Drink!
NOTE: The internet abounds with a plethora of delicious, colorful smoothie recipes incorporating bee pollen.
HONEY AND BEE POLLEN GRANOLA (featured on Brewing Happiness)
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
2 cup oats
1 cup unsweetened coconut flakes
1 cup raw almonds, sliced
1/4 cup flaxseed
3 tablespoons coconut sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup coconut oil, melted
1/2 cup honey
1 teaspoon vanilla extract
1/4 cup bee pollen
Preheat your oven to 350. In a large bowl combine your oats, sliced almonds, coconut flakes, flaxseed, coconut sugar, cinnamon and salt. Toss until well combined. In a small bowl or pot, heat your coconut oil until melted (you can do this in the microwave or in a pot on the stove). Once hot, remove from heat and whisk in your honey and vanilla extract. Pour your liquid bowl over your bowl of dried goods. Toss until everything is well coated. Line a baking sheet with parchment paper and spread your granola into an even layer. Bake for 15 minutes. Toss then bake for a remaining 10 minutes. After a total of 25 minutes, remove your granola from the oven, sprinkle it with bee pollen and toss one more time. Then take a new sheet of parchment paper and lay it over your granola, pressing it gently into the baking sheet. Let it cool completely. Once cooled, break the granola into pieces. Serve with milk, yogurt, or just eat by the handful!
(Photograph: Black Garlic North America)
2 Slices of bread of choice
Half a lemon
Bee pollen (optional)
Salt, Pepper, Chili flakes & Cayenne to flavor
Toast your two slices of bread. Spread on a layer of tahini and sprinkle with cayenne pepper. Crush black garlic and spread on top of tahini. Slice avocado and lay across toast. Drizzle ample lemon on top. Sprinkle over a light spread of bee pollen. Season with salt, pepper & chili flakes to taste.
ROASTED VEGGIE RAINBOW BOWL (featured on A House in the Hills)
1 small purple sweet potato, cut into 1.5" pieces
3 heirloom carrots, peeled and cut into 1.5" pieces
5 cherry tomatoes, halved
1/4 small kabocha squash, cut into 5" pieces
1/4 small red onion, thinly sliced
Handful of pine nuts, rough chopped
large handful of basil, rough chopped
hearty pinch of bee pollen
Extra Virgin Olive Oil
Maldon (or sea) salt
Preheat oven to 400 degrees. Place tomatoes, carrots, kabocha squash, and potatoes on a baking sheet. Coat generously in olive oil. Toss with a bit of sea salt and pepper. Roast for 20 minutes, or until veggies are soft. Check on them often and turn to make sure they're evenly cooking. When roasted veggies are cooked through and soft, place in a serving bowl. Top with red onion, pine nuts, basil and bee pollen. Drizzle lightly with balsamic vinegar (to taste) and sprinkle with Maldon salt. Serve and enjoy!
24 ounces dark chocolate, loosely chopped 1 cup chopped mixed toasted nuts 1 cup chopped dried fruit 1/4 cup sunflower seeds 1 tablespoon chia seeds 2 tablespoons toasted sesame seeds toppings; bee or fennel pollen, dried rose petals, flaky sea salt
To gently melt the chocolate, arrange a stainless-steel mixing bowl over a saucepan of simmering water - simulating a double boiler. Melt the chocolate in the mixing bowl, and stir in most of the nuts, dried fruit, and seeds. Stir well. Pour into chocolate molds, lined muffin tins, or pan - whatever shape, size you like. Sprinkle with any toppings you like and allow to set in a cool dark place for a few hours. Makes a couple dozen bites, depending on size.
HONEY EGG NOG (featured on Bee Buzz)
For the holiday season, why not try egg nog made with honey and bee pollen!
2 eggs beaten
2 TBSP honey
2 Cups cold Milk, or cold plain Rice Milk, or plain Soy Milk
½ tsp vanilla extract
Dash of ground nutmeg
2 TBSP Bee Pollen granules
Combine eggs with honey and bee pollen and mix well. Beat in milk and vanilla. Sprinkle lightly with Nutmeg. Makes 2 servings.