Artisan Cuisine: Eat raw local honey; reap many benefits

By Anne Boulley August 27, 2012 05:59 pm

Ever see signs for raw local honey? Its flavor is so much nicer than the pasteurized honey sold at the store and it’s very good for you, too.

I love using it in my gourmet recipes instead of sugar or corn syrup. Did you know that you can start your own beehive and collect honey from the flowers and plants growing along your property?

If you  and your neighbors don’t spray with pesticides or use chemicals on your lawns and gardens you can have bees of your very own. Talk to a local beekeeper for advice or visit this website to find out how to get started:


Honey isn’t just a natural sweetener. When you consume raw honey you are getting the nutrients and vitamins it contains, which are very nutritious and healing.

Unlike processed sugars, raw honey can help fight allergies, help with colds and coughs and provide healing, especially to the skin. That’s why  you see so many hand creams, salves and lip balms containing honey, royal jelly or beeswax.

You can use honey on your face to help heal dry skin or even acne. The antibacterial qualities will kill bad bacteria and help the skin retain moisture.

A mixture of half and half warmed honey to olive oil can be combed into wet hair. Let it stay on for 15 minutes, then rinse for extra shine and body. 

What happens when honey is pasteurized is that it kills most of the nutrients that are packaged by nature with the natural sugars and will spike insulin levels just like cane sugar does.

Raw honey is a super-food, processed honey is just a sweetener. Processed honey (pasteurized) also loses its flavor and takes on a cooked taste much like raisins. I think that’s why so many people have been turned off to honey. They’ve only had honey from the store.

Of course, my favorite way to use honey is as my natural sweetener. It is wonderful stirred into some Greek yogurt, drizzled onto a fresh grilled peach or even used in place of sugar in a cup of hot tea. Try this appetizer at your next party.


Goat Cheese Truffles 

with Pistachios and Honey

Using fresh local goat cheese or a nice smooth goat cheese from the store; scoop out a small spoonful of goat cheese and roll into a ball.

Roll in crushed pistachios and place on a plate. Toast up some baguette slices and place a goat cheese truffle on top. Pop into a hot oven for 2 minutes, then drizzle with sea salt (if pistachios weren’t salted) and raw local honey.

The warm goat cheese, salty pistachios and sweet honey are delicious together and addictive. 

Anne Boulley is a local chef and culinary instructor with a passion for artisan foods. Her cooking classes and services are offered via her website,