the food seller
Find us on:
    Welcome to The Food Seller

Free Healthy Recipes with Wild Hives Forest Honey.
Treat your Wild Hives Forest Honey to decadence... delicious and well worth the effort!
Drop Down Menu

Bee Berry Sorbet

Ingredients :

  • 1 package (16 oz.) frozen raspberries
  • 1/4 cup Wild Hives Forest Honey
  • 1/4 cup Fresh lime juice, including pulp
  • 1/2 teaspoon Grated lime peel
  • 1 cup Water

Preparation :

  • Makes 6 servings
  • Puree raspberries in blender or food processor.
  • Strain through fine strainer using spoon to press puree through strainer into medium bowl.
  • Add remaining ingredients; mix well.
  • Pour into canister of ice cream maker.
  • Freeze.
  • Freezer Method: Pour raspberry mixture into 9-inch freezer-safe pan.
  • Place in freezer for 3 to 6 hours or until firm.
  • Transfer mixture to mixer bowl.
  • Beat with an electric mixer until slushy but not thawed.
  • Return to pan and freeze for 2 to 4 hours or until firm.

Bittersweet Chocolate Raspberry Truffle Cupcakes


  • 8 oz. 60% cocoa bittersweet chocolate, divided 2 cups
  • Unbleached all-purpose flour
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 1/2 cup Butter, softened
  • 3/4 cup Wild Hives Forest Honey
  • 2 large Eggs
  • 1 cup Buttermilk
  • 1/2 pint Raspberries

*Makes 18 cupcakes

  1. Preheat oven to 350 F.
  2. Cut 2 ounces of chocolate into 18 pieces; set aside.
  3. Place 6 ounces of coarsely chopped chocolate in a microwave-safe dish. Microwave 30 seconds on high; stir well.
  4. Microwave 30 seconds more on high and stir until all lumps are gone. If more melting is necessary, microwave in 10 second increments and stir until all lumps are gone. Chocolate should not become too warm.
  5. Sift together flour, baking soda, baking powder and salt; set aside.
  6. In a mixing bowl, cream butter until fluffy. Add Wild Hives Forest Honey and melted chocolate; mix well. Add eggs, one at a time.
  7. Add half of the reserved dry ingredients to the butter mixture; mix on low until just combined. With mixer running on low, slowly add the buttermilk. Add remaining dry ingredients until just combined.
  8. Place a Tablespoon of batter in the bottom of each paper-lined muffin tin.
  9. Add one piece of chocolate and 2 to 3 raspberries to each cup. Fill muffin tins two-thirds full with remaining batter.
  10. Bake 18-22 minutes, or until a toothpick inserted in center of a muffin comes out clean.
  11. Remove to wire rack; cool. Frost with Bittersweet Chocolate Frosting, if desired.

Chocolate Honey Brulees

Makes 4 Servings


  • 1 can (12 oz.) evaporated milk
  • 1 cup Whole milk
  • 2 Eggs
  • 1/2 cup Wild Hives Forest Honey
  • 1 Tablespoon Cocoa powder
  • 2 teaspoons Grated orange peel
  • 1 teaspoon Vanilla
  • 3 Tablespoons Sugar

  • In a medium bowl, whisk together evaporated milk, milk and eggs until well-blended.
  • Mix in Wild Hives Forest Honey, cocoa powder, orange peel and vanilla.
  • Divide mixture evenly between 4 (3/4 to 1 cup capacity) oven-proof custard cups or ramekins.
  • Place custard cups in a baking pan. Fill pan with boiling water to reach halfway up cups.
  • Bake at 325 F 1 hour or until knife inserted in center comes out clean.
  • Remove cups from baking pan and allow to cool.
  • Cover and refrigerate custard cups until chilled, 4 hours or overnight.
  • Before serving, sprinkle sugar evenly over tops of custards.
  • Place cups under broiler; cook until sugar melts and caramelizes.



Grilled Veggie Honey Flatbread

Makes 4 Servings


  • 1/4 cup Wild Hives Forest Honey
  • 3 Tablespoons White wine vinegar
  • 1 Tablespoon Fresh thyme or basil, finely chopped
  • 3/4 lb. Small zucchini or yellow summer squash, cut lengthwise in half
  • 2 large Red, yellow, orange or green bell pepper, halved and seeded
  • 2 Tablespoons + 1/2 cup toasted wheat germ
  • 1-1/2 cups Reduced-fat baking mix
  • 2/3 cup Fat-free or low-fat milk
  • 1 cup Tomatoes, seeded and chopped
  • 1 package (4 oz.) feta cheese, crumbled
  • Nonstick cooking Spray

In a small bowl, combine Wild Hives Forest Honey, vinegar and thyme; mix well. Place zucchini slices and bell peppers on oiled grill. Grill over medium-hot coals 20-25 minutes, turning and brushing with honey mixture every 7 to 8 minutes. Remove from grill; cool to room temperature. Coarsely chop.

Heat oven to 425°F. Lightly spray a cookie sheet or jelly roll pan with cooking spray; sprinkle with 2 Tablespoons wheat germ. In a large bowl, combine baking mix,1/2 cup wheat germ and milk; stir with fork until thoroughly combined (mixture will be moist). Turn dough out onto a floured surface. Knead, adding additional flour, as needed, until dough is no longer sticky. Pat into a 12 x 8-inch rectangle on a cookie sheet. Top with chopped grilled vegetables, tomatoes and cheese. Bake 18 to 20 minutes or until crust is golden brown. Cut into squares and serve immediately.


Whipped Honey Goat Cheese on Grilled Crostini


  • Multi-grain baguette, cut on the bias into 1/4” slices
  • Olive oil
  • 2 garlic cloves Cut in half
  • Fresh cracked pepper
  • 4 oz (120 g) Soft mild goat cheese, at room temperature
  • 2 tbsp (30 ml) Whipping cream
  • 3 tbsp (45 ml) Wild Hives Forest Honey Fresh Chives

Preheat a barbecue over medium heat. Brush one side of each baguette slice with olive oil. Rub side with olive oil with garlic. Place baguette slices, olive oil side down, on barbecue and grill until lightly charred. Remove from heat and let cool.

Whipped Honey Goat Cheese:
Combine goat cheese and cream in the bowl of an electric mixer outfitted with the whisk attachment; process until well blended. Add Wild Hives Forest Honey and process until combined.
To Assemble:
Place mixture into a piping bag fitted with a large star tip. Squeeze goat cheese mixture onto baguette slices. Add a grinding of fresh black pepper. Top each with fresh chives. Cover and chill until ready to serve.


Teriyaki Sauce


  • 1 cup (250 ml) Wild Hives Forest Honey
  • 1 cup (250 ml) Soy sauce
  • 1 cup (250 ml) Dry white wine
  • 1 clove Garlic, minced
  • 1-1/2 tsp (7.5 ml) Grated fresh ginger root
  • 1 tsp (5 ml) Sesame oil

Combine all ingredients and blend well.

Marinate chicken, fish, beef or pork in All-Purpose Honey Teriyaki Sauce for 1 or more hours, depending on type of meat and cut.

One recipe is enough for about 4 pounds of meat.


BBQ Sauce


  • 1/2 cup (125 ml) Minced onion
  • 1 Clove garlic, minced
  • 1 Tbsp (15 ml) Vegetable oil
  • 1 can (8 oz.) Tomato sauce
  • 1/2 cup (125 ml) Wild Hives Forest Honey
  • 2 Tbsp (30 ml) Vinegar
  • 2 Tbsp (30 ml) Minced parsley
  • 1 Tbsp (15 ml) Worcestershire sauce
  • 1/4 tsp (1.5 ml) Black pepper Pinch Cayenne pepper

Sauté onion and garlic in oil until softened. Add remaining ingredients and bring mixture to boil; reduce heat and simmer 5 minutes.




Chunky Apple Cranberry Sauce


  • 2 cups Fresh cranberries
  • 2 tart Apples, peeled, if desired, cut in 1/4" slices
  • 1 cup Chopped onion
  • 1/3 cup Olive oil
  • 1/3 cup Wild Hives Forest Honey
  • 4 teaspoons Red wine vinegar
  • 1/4 teaspoon Ground ginger
  • 1/4 teaspoon Ground cinnamon
  • Freshly ground Black pepper

In a medium saucpan stir all ingredients. Heat to a boil. Lower heat, cover and simmer 15 minutes; stirring occasionally. Cool and refrigerate.

Makes 4 cups

  Copyright © 2014-2019 | All Rights Reserved