Can I cook with Manuka honey?

You can use Manuka honey in cooking using certain methods to preserve its sensitive properties. Avoid heating above 104°F (40°C), since heat will degrade the MGO and enzymes. Rather, use raw honey in finished food or incorporate it into cold foods. This keeps the honey 100% therapeutic and adds amazing flavor!

Develop tasty dressings by whisking together Manuka with olive oil and lemon juice. This emulsion is ideal for cold foods, as it maintains the antibacterial compounds and provides a more nuanced flavor to the greens. I recommend using bitter greens like arugula, which will help the aromatic quality of the honey shine alongside the greens without overpowering the other flavors.

Elevate breakfast dishes by pouring raw honey onto cooled oatmeal or yogurt. The temperature of cooked grains retains heat, so adding honey is safe as long as the cooled grains are at a temperature below 100°F. Combine with some berries and nuts for an extra nutritional boost and still have therapeutic benefits.

Create post-cooking uses for your marinades and glazes, where applicable. Brush or glaze honey on or with roasted meats immediately after removing them from the heat. Combine honey with herbs for finishing or accent sauces. Using honey in this manner promotes flavor complexity - without heat - and maximizes both health and culinary value.

Stay away from common errors like baking or grilling with honey. Oven temperatures eliminate almost all beneficial properties in minutes. Hot tea brewing also eliminates its antibacterial properties. Save the best Manuka honey for raw use, where its distinctive properties remain intact.

Try a smoothie booster by mixing honey and frozen fruits. The cold will preserve the enzymes, and the natural sweetness will counterbalance the tartness of the berries. You can also add some probiotic-rich kefir or yogurt for gut health benefits, which complement Manuka's prebiotic benefits.

Properly store prepared dishes when using Manuka. Dressings and marinades should be refrigerated right away. Use these dishes within two days to save them from fermentation. Ensure the container is clearly labeled to prevent accidental heating later. These promote quality and safety for honey-flavored recipes.

Read the full article: 10 Proven Benefits of Manuka Honey