Honey Sesame Chicken

INGREDIENTS:

• 1 lb boneless chicken breast, cut into 1-inch cubes or long strips

• oil for deep-frying

• 2 garlic, minced

• toasted sesame seeds to garnish

INSTRUCTIONS

1. Whisk all the "Frying Batter" ingredients together until smooth. Set aside. Drop in the chicken cubes, mix well until they are well coated. Set aside.

2. Mix all the ingredients of the "Honey Sesame Sauce" together and set aside.

3. Heat up a saute pan and add about 2-inch of oil on medium to high heat. When the oil is fully heated, gently drop in the battered chicken cubes, one by one, making sure it is spread out to prevent sticking together. Continue to fry until the color changes to golden brown. Dish out and drain on paper towels.

4. Transfer 2 tablespoons of the frying oil in a wok or skillet, stir-fry the garlic until aromatic. Add in the Honey Sesame Sauce, and bring to a light simmer or until the sauce thickens. Drop in the chicken, stir-fry a few times to combine the sauce and chicken, add the sesame seeds, dish out and serve immediately with steamed white rice, or Chinese fried rice.

Honey Oat Protein Balls

INGREDIENTS

• 3 TBS Raw Humble Bee Honey

• 1 TBS Grade B Pure Maple Syrup*, room temperature

• 1 TBS Extra Virgin Coconut Oil*, melt in microwave for liquid state.

• 1/2 Cup Nut Butters* (I use a mixture of raw almond butter and pure cashew butter)

• 3/4 Cup Old Fashioned Rolled Oats

• 1/2 Cup Unsweetened Coconut, dessicated (medium shred will work too)

• 2 TBS Chia Seeds

• 3 TBS Coconut Flour (Almond Meal/Flour would work here too)

• 3 TBS Hemp Protein Powder (Milled flaxseed, or protein powder)

INSTRUCTIONS

1. In a medium-large bowl, mix together honey, maple syrup, coconut oil, and nut butters.

2. Add oats, shredded coconut, chia seeds, coconut flour, and hemp protein powder and mix together well.

3. Let mix sit in fridge for about 30 minutes for easier ball making.

4. After 30 minutes and energy ball mixture has firmed up, roll into about 1-1.5″ balls.
   You should be able to make about 18 balls.

5. Store in air-tight container in fridge up to 10-12 days.
   They can also be stored in the freezer.

Coconut Macaroons with Dried Cherries

INGREDIENTS

• 1 cup unsweetened flaked coconut

• 1 cup sweetened flaked coconut

• 8 egg whites

• Salt

• 1/4 cup dried cherries

• 2 tablespoons butter

• 1 tablespoon humble bee honey

INSTRUCTIONS

1. Preheat the oven to 350 degrees Fahrenheit

2. Combine the unsweetened and sweetened coconut on a baking sheet. Lightly toast in the oven for 5 to 10 minutes. Keep close watch so mixture does not burn, though you do want a nice toasted golden brown color. Remove from the oven and set aside to cool.

3. Reduce the oven temperature to 325 degrees Fahrenheit. (If using a convection oven, leave at 350 degrees.)

4. Whip the egg whites with a pinch of salt in a medium bowl until the whites stiffen into firm peaks.

5. Fold the toasted coconut into the egg white mixture.

6. Line a baking sheet with parchment paper. Drop tablespoon-size rounds of the coconut mixture onto the baking sheet. Press one or two dried cherries into the top of each macaroon.

7. Melt the butter and honey together in a microwave on high for 20 seconds. Drizzle the mixture over the top of each macaroon. Sprinkle with a tiny pinch of salt.

8. Bake the macaroons for 20 to 25 minutes, until lightly browned, or for 8 to 10 minutes if using a convection oven. The macaroons should be dry to the touch. You may need to bake them longer if it is a humid day. If you live in a dry area, these will keep well for a week.

Grilled Garlic Shrimp with a Fresh Heirloom Tomato Sauce

INGREDIENTS
For the Marinated Shrimp

• 1/2 cup extra-virgin olive oil

• 1/4 cup red wine vinegar

• 2 garlic cloves, minced

• 36 large shrimp, peeled and deveined

• 12 (6-inch) wooden skewers

INGREDIENTS
For the Tomato Sauce

• 3 pounds assorted large heirloom tomatoes

• 1 small sweet onion, minced

• 1 garlic clove, minced

• 1/2 teaspoon sea salt

• 1/4 teaspoon freshly ground black pepper

• 1 tablespoon humble bee honey

• Sea salt

• Freshly ground black pepper

• 1/4 cup fresh basil leaves, cut into thin strips, plus more for garnish

INSTRUCTIONS

1. To marinate the shrimp, combine the olive oil, red wine vinegar, and garlic in a large bowl. Stir to combine. Add the shrimp and allow to sit, covered, for 1 hour. Stir occasionally.

2. Prepare a medium fire in a charcoal or gas grill. Soak the skewers in water for at least 30 minutes to prevent them from burning.

3. To make the tomato sauce, bring a medium pot of water to a boil. Place one or two tomatoes at a time into the boiling water. Watch them and, as you see the skin split, remove with a slotted spoon and place in a bowl of cool water. At this point, it will be very easy to slip off the skins.

Citrus Smoothies

INGREDIENTS

• 1 medium banana

• 1/2 cup strawberries

• Zest from 1 orange

• 1 1/2 cups plain greek yogurt

• 1 cup orange juice

• 1/4 cup humble bee honey

• 1 teaspoon vanilla extract

• 1 1/2 cups ice cubes

• 4-6 whole strawberries for garnish

INSTRUCTIONS

1. Combine the banana, strawberries, orange zest, yogurt, orange juice, honey, vanilla and ice in a blender and pulse until thoroughly mixed.

2. Pour into glasses and garnish each with a fat red strawberry. Serve immediately.