Honey is an organic, natural sugar alternative with no additives that is easy on the stomach, adapts to all cooking processes, and has an indefinite shelf-life.

Honey is as old as written history, dating back to 2100 B.C. where it was mentioned in Sumerian and Babylonian cuneiform writings, the Hittite code, and the sacred writings of India and Egypt. It is presumably even older than that.

Its name comes from the English hunig, and it was the first and most widespread sweetener used by man. Legend has it that Cupid dipped his love arrows in honey before aiming at unsuspecting lovers.

In the Old Testament of the Bible, Israel was often referred to as "the land of milk and honey." Mead, an alcoholic drink made from honey was called "nectar of the gods," high praise indeed.

Honey was valued highly and often used as a form of currency, tribute, or offering. In the 11th century A.D., German peasants paid their feudal lords in honey and beeswax.

Although experts argue whether the honeybee is native to the Americas, conquering Spaniards in 1600 A.D. found native Mexicans and Central Americans had already developed beekeeping methods to produce honey.

In days of old, honey has been used not only in food and beverages, but also to make cement, in furniture polishes and varnishes, and for medicinal purposes.

And, of course, bees perform the vital service of pollinating fruits, legumes, vegetables and other types of food-producing plants in the course of their business of honey production.

Here's a recipe I found that uses honey AND is gluten and dairy free! Yay for us!

No-Bake Strawberry Cheesecake Jars


* 1 cup gluten-free graham cracker crumbs, plus a little for garnish

* 1 cup raw cashews, soaked overnight (or for at least 4 hours)

* 1 cup fresh strawberries, diced

* ½ cup zucchini, peeled and diced

* ¼ cup coconut oil, melted

* 2 Tbsp canned coconut milk, full fat (at room temp is best)

* 2 Tbsp maple syrup

* 2 Tbsp. raw honey

* 2 Tbsp coconut sugar

* ½ Tbsp vanilla extract

* 1/8 tsp sea salt

* juice of 1-1/2 lemons, separated


1.Divide and spread the cup of graham cracker crumbs onto the bottom of 4, 8-ounce jars. Set aside.

2.In a blender, process cashews until fully blended.

3.Add zucchini, coconut oil, coconut milk, maple syrup, sugar, vanilla, salt and the juice of one lemon. Add the lemon juice little by little, being careful not to overpower the mixture.

4.Pour the mixture into the jars, layering on top of the crumbs. Be sure to leave room for the strawberry sauce. Place jars in the freezer and allow the “cheesecake” mixture to set for at least an hour.

5.Meanwhile, make your sauce..In a heavy-bottomed sauce pot over medium-high heat, add juice of half a lemon, strawberries and honey.

7.Mash the strawberries until fully incorporated.

8.Bring the strawberry mixture to a boil, then reduce heat and stir frequently for about 10-12 minutes.

9.Once the sauce has reduced and thickened, remove from heat and set aside.

10.When the cheesecake has set, remove the jars from the freezer and let them thaw for about 15 minutes.

11.Top with strawberry sauce, garnish with fresh strawberry slices and sprinkle with extra graham cracker crumbs just before serving.

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