Honey Bomb!

When any of us start feeling sick in “Angies house” we reach for Honey Lemon Tea, sleep with the onions and now use the Honey Bomb !!!!

Sounds like a silly cold and flu commercial 😀 😀



I’ve noticed that most of these “mixtures” contain 4 key ingredients, honey, turmeric, ginger, lemon and sometimes pepper.

All of these natural ingredients have great healing properties.

Honey is one of my favorites, it has a powerhouse of health benefits.

My sister introduced me to turmeric,  a very strong antioxidant, considered a herb that cleanses the whole body, especially the liver. It is used to support digestion, treat fever, infections and inflammations. The active ingredient in turmeric is called curcumin and has been proved to have similar effects as anti-inflammatory medicine. Turmeric and black pepper is a great pair to match. The black pepper helps to enhance the bioavailability of curcumin by a thousand times.

Ginger has antibiotic effects and can help digestion, detoxification, infections, inflammation, joint pain, circulation, nausea (also pregnancy nausea) and motion sickness.

Lemons are alkalizing for the body, are acidic to begin with but they are alkaline-forming on body fluids helping to restore balance to the body’s pH, rich in vitamin C and flavonoids that work against infections like the flu and colds.

and last but not least Pepper “the worlds healthiest food”:  black peppercorns contain a good amount of minerals like potassium, calcium, zinc, manganese, iron, and magnesium. Iron is essential for cellular respiration and blood cell production. They are also an excellent source of many vital B-complex groups of vitamins such as Pyridoxine, riboflavin, thiamin and niacin. Peppercorns are also a good source of many anti-oxidant vitamins such as vitamin-C and vitamin-A. They are also rich in flavonoid polyphenolic anti-oxidants like carotenes, cryptoxanthin, zea-xanthin and lycopene. These compounds help the body remove harmful free radicals and help protect from cancers and disease.

Most of us have a virtual medicine cabinet in our your spice rack!

So here it is the “Honey Bomb” courtesy of Green Kitchen Stories.


Ginger & Turmeric Honey Bomb
Makes 1/2 cup



1/2 cup / 120 ml honey (preferable organic unheated)
2-4 tbsp freshly grated ginger (or ground ginger), depending on how strong you prefer
2 tsp ground turmeric (or freshly grated turmeric if you can find it)
1 organic unwaxed lemon, freshly grated zest
2 pinches ground black pepper

Stir together all ingredients in a bowl. Taste and add more ginger or turmeric if needed. Aim for a really strong flavor, you’ll only add a few teaspoons to a cup of water. Store the Ginger & Turmeric Honey Bomb in a glass container. Boil a cup of water and let slightly cool (to keep the benefits from the honey intact), stir in a few teaspoons of the honey mixture and drink. You can of course also add this to your favorite brewed tea.


≈Laugh loudly, Love generously, Care deeply, Speak kindly≈



Vegetarian Spanish Stew

Vegetarian Spanish stew recipe

Vegetarian stew recipe

Ingredients (for 8 people):

•15ml olive oil

•125g white onions, diced

•10g garlic, chopped

•125g courgette, diced

•50g celery, diced (1/2 cooked)

•375g potato, diced (cooked)

•125g swede, diced (cooked)

•50g celeriac, diced (1/2 cooked)

•25g spinach, roughly chopped

•50g red pepper, diced

•375g canned chick peas

•250g canned chopped tomatoes

•250g canned tomato sauce (passata style)

•375ml vegetable stock

•50ml white wine

•15g chopped parsley

•10g chopped oregano

•5g dried red chilli flakes

•5g cinnamon

•Pinch salt

•Pinch milled black pepper

•80g Parmesan cheese (or Pecorino Romano made with vegetable rennet), grated to serve on top


1.Heat the olive oil in a large pan, sauté the onions and garlic until they soften.

2.Add all the (non-canned) vegetables and cook for a further five minutes.

3.Add the remaining ingredients and simmer for 20 minutes.

4.Add seasoning to taste.

5.To serve, sprinkle grated Parmesan or Pecorino on the top.

Not so Meatless Monday – Mrs. Campbells Homemade Beans

Old Fashioned Baked Beans

Serves 8

My good friend Mrs. D Campbell gave me this recipe a couple of years ago, she just handed me an empty bag of Thompsons beans and there it was: The best baked bean recipe ever!

This recipe is so easy, smells amazing while it cooks, and tastes incredible, I always add a little 40 Creek Whisky  to it for a little extra mmm mmm mmmm! It is one of my familys favorites.

Thompson’s Old Fashioned Baked Beans

2 cups (454 g) Thompson’s White Pea Beans
5 cups (1.18 L) cold water
1 medium onion, sliced
½ tbsp (7 ml) salt
2 tsp (10 ml) cider vinegar
1 tbsp (15 ml) brown sugar
½ tsp (2ml) prepared mustard
¼ cup (60 ml) Crosby’s/Grandma Fancy Molasses
½ cup (125 ml) tomato ketchup (no salt added ketchup)
Pinch black pepper
¼ lb (100 g) lean pork or low salt bacon, sliced

Directions Sort and rinse beans. SOAK BEANS OVERNIGHT in cold water. Drain. Add 5 cups cold water, cover, heat to boiling, then simmer 30 minutes or until nearly tender. Drain. Place onion slices on bottom of 6-cup flameproof casserole dish. Add remaining 7 ingredients in with the beans, stirring gently to combine, then pour entire mixture into casserole dish. Add enough water to cover mixture, and place sliced lean pork on top. Cover with lid and bake in oven at 250F for 7 hours. When beans are tender, remove 1 cup of beans, mash, then stir back into pot carefully. Cover and continue to bake. Add water as needed to keep beans covered. One hour before serving, remove cover to darken up the beans. Salt to taste.