Archives for category: Recipes

A bowl of gourmet yogurt

I have two people to thank for this recipe: my good friend Brendan – who first introduced me to the concept of gourmet yogurt, and my wife, Heather – who makes this for me every single morning.

Here’s the recipe for the yogurt depicted above, but the beauty of this is that you can use whatever ingredients you have available to you. We usually have a bag of frozen berries in our freezer and then thaw a cup of them in the fridge every week.

Gourmet yogurt with honeycomb

  • A couple huge spoonfuls of Greek yogurt
  • 1 heaping spoonful of berries (thawed from frozen or fresh in the summer)
  • A half-dozen almonds
  • 1/4 teaspoon powdered probiotics
  • A huge pinch of ground flax seed
  • A hefty slice of honeycomb

You can, of course, use liquid honey as well, but I’ve recently been using whole honeycomb. The wax is fine to eat and you get the benefits of pure, raw honey, untouched by air, moisture, machines or heat. I mix up all the ingredients thoroughly and  enjoy as a side-dish at breakfast.

I recently made some lip balm based on several different recipes I found on the Internet and combining that knowledge with flavours that I enjoy. It turns out that lip balm is ridiculously easy to make. You can make it in your microwave in under 5 minutes by simply estimating measurements.



  • 2 tablespoons of coconut oil
  • 1 tablespoon of beeswax
  • 1/2 teaspoon of mint/peppermint extract

Heat up the oil in a pyrex measuring cup until it’s hot enough to melt beeswax. Then add in your beeswax and put it back in the microwave, stirring frequently until everything is melted. Finally, stir in your mint/peppermint extract and pour into a container of your choosing.

Lip balm in Altoids container

Here’s a recipe that was given to me by Sandra at last night’s Grand River Beekeepers’ Association meeting. It’s a twist on the standard recipe for Rice Krispie squares using cocoa and honey! Enjoy.

Photo of a delicious honey dessert

Chocolate Honey Rice Krispie Squares

  • 1/3 cup butter
  • 40 marshmallows
  • 1/2 cup cocoa powder
  • 1/3 cup liquid honey
  • 1 tsp vanilla
  • 6 cups Rice Krispies

Melt butter in a large pot. Add marshmallows and melt, stirring continuously.
Turn off heat and add all remaining ingredients. Mix well.
Press mixture into a greased 9″ x 13″ pan and allow to cool.

Here’s a link to a recipe for Honey Almond Biscotti. The recipe is originally by Marina Marchese who wrote the book Honeybee: Lessons from an Accidental Beekeeper which was the book that originally sparked my interest in keeping bees.