Great Tasting Honey
Champlain Valley Apiaries, Middlebury, Vermont has been producing high quality honey since 1931. Their honey is extracted from blossoms of clover and alfalfa and comes in crystallized and liquid form. Their crystallized honey retains all its vitamins, and nutrients because it is neither heated nor filtered. And the flavor is wonderfully light and delicate making it a perfect ingredient to use in cooking or to simple spread on a piece of whole grain toast. And I like the liquid in my cocoa.
For an extra health boost try Charles’ Royal Blend, a combination of crystallized honey, 10 grams Bee Pollen, and 10 grams of Royal Jelly.
Available online at www.champlainvalleyhoney.com
Side Hill Farm, Brattleboro, Vermont produces all their jams & preserves with small batches of fruit, sugar and nothing else. There are no preservatives, pectin or other thickeners. There’s just enough sweetness so as not to camouflage the fresh taste of the fruit. It comes through strong and pure whether you put some into your yogurt or just eat it plain for a quick healthy treat. There are many wonderful flavors to tickle your palate. Wild Blueberry, Blackberry, Apricot Orange Marmalade, and Strawberry are available online at www.sidehillfarmjam.co
For more exotic flavors like Mango Habanero, Hot Red Pepper or Cinnamon Pear call 1-802-254-2018.
200 Year Old Maple Syrup? Not exactly. But Morse Farms, Montpelier, Vermont has been making its Maple Syrup for 200 years. They are part of the reason why Vermont Maple Syrup is the standard by which all syrups are judged. “We think you can taste eight generations of experience in our products.” Their 100% pure Maple syrup is rich in calcium, potassium, B vitamins and niacin. It comes in 4 different grades of syrup from light to full body taste: Vermont Fancy Grade, Grade A Medium Amber, Grade A Dark Amber, and Grade B. I dribble it on my cereal in the morning and use it in my baking.
Available online at www.morsefarm.com
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Easy Raspberry Jam Recipe.I love jam. I love it on my toasted baguette in the morning, drizzled through my plain yogurt, over my frozen yogurt and even in my salad dressing. But I can’t stand junk, gunk and preservatives in … Continue reading