Swirl some Manuka into your life
Dollop on this creamier,creamier thicker honey that’s a little less sweet
LOVE the darker, earthier and creamier, slightly woody taste of genuine Manuka honey from New Zealand?
Whether it’s supercharging your breakfast, stirred into a hot drink or simply slurped off the spoon daily, this thicker honey that’s a little less sweet than types usually found in the supermarket is perfect to use with your cereals, smoothies, to p p i n g s , d re ss i n g s and more.
Some dollop it on toast every morning, while others swirl it into their porridge or drizzle it on fluffy pancakes, perhaps served with strawberries and chopped nuts.
This delicious honey is only made by bees who collect nectar from the Manuka bush, a wild shrub that grows widely across New Zealand but flowers for only a few weeks a year.
Genuine Manuka honey has laboratory validated properties other types of honey do not display, thanks to a naturally occurring compound called Methylglyoxal (MGO).
Here are just a few of the many ways to put honey from Manuka Doctor to good use for healthy eating: n ADD Manuka into a glaze or marinade to give your chicken dishes a deliciously different honey flavour.
Veggies? Why not try drizzling them in a little
Manuka, mustard and oil, then roasting for an hour on a low heat? n FOR a healthy, tasty breakfast, blend Manuka into a chia, raspberry and blueberry smoothie, add it to your porridge or swirl it into plain yoghurt with a handful of fruit and sprinkling of chopped pecans.
Or tasty Manuka honey on sourdough toast, with some cottage cheese, apple and walnuts, is an irresistible morning treat.
n MIX it into flapjacks or an oat and nut crumble to top a fruit stew — or drizzle it on fruit to top a cake. Adding it to your favourite recipes gives a deliciously subtle sweetness — different from using pure sugar, and certainly healthier.