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Tag: sparkling wines

How To Remove Grease~A Microwave vs. Butter Explosion

OIL & HONEY EDITION Did you ever have a bowl of melting butter explode in your microwave? I hope you didn’t, but if you have you can relate to the mess it makes and how difficult it is to remove the grease from the inside of the microwave! I have the answer and the product needed to remove the grease quickly and easily, with no harsh chemicals or nasty smells.

This weekend I was on a mission to bake a double batch of brownies for our neighborhood Halloween get together. I needed to melt two sticks of butter to make a double batch of these rich, chocolate treats. I placed the two sticks of butter into a microwave safe pyrex bowl and hit the melt button. After 30 seconds the butter wasn’t fully melted so I added 15 seconds more – BIG mistake! I heard a loud “POP” and felt that sinking feeling…you know the one…where you know something went awry!

Oh yeah….when I pulled open the microwave door, melted – yeah, now it was melted, and grease was splattered all inside the microwave, the top, bottom, sides, the door and puddled on the glass tray. I might’ve uttered an expletive or two, maybe ten!

I can verify with uncertainty that wiping up the grease, even with a hot cloth, will not remove the grease effectively! Here is the answer ~ Lemon Essential Oil. Not only does it smell fresh and clean and yummy but just a few drops on a paper towel wiped my entire microwave spotlessly clean. No harsh chemicals, no overpowering smells up my nose, and no more grease! Boom – yes – Lemon Essential Oil was and is the answer!

I did wipe out as much mess as possible with a hot cloth first but was left with a residue of grease on all the surfaces. This is where the lemon oil kicked butt and finished the job! As always if you’d like to learn more about EO’s please don’t hesitate to contact me at my email Linda@theorangebee.com, via my FB page The Orange Bee or leave a comment on this post! Be sure you don’t miss any Sunday Stinger posts – subscribe to The Orange Bee above!

November 6, 2016
Sweet Potato Pie with Marshmallow Meringue

Sweet potato pie simply means ” It’s Fall Y’all”. I am overjoyed that I made this pie with the marshmallow crème meringue as it is the most delicious use of sweet potatoes imaginable. I know, I know it’s just a pie but until you bake one and taste it you can’t conceive the luscious combination of sweet potatoes and marshmallow crème meringue. So I think you’d better get busy and whip up one of these pies while fall is here and the holidays are upon us!

This recipe is an all-round winner as it could be composed of the basic recipe you’ll find below and any number of other ingredients to suit your personal taste. The pie itself could have other spices, nuts, or fruit such as pineapple added. I appreciate the simplicity of the mashed sweet potato, the subtle citrus and the aromatic flavor of nutmeg. The marshmallow crème meringue is beautiful to look at as you whip it. If you remember to let your egg whites come to room temperature before you whip them your results will be more satisfactory than trying to whip cold egg whites. Mine whipped up beautifully and formed stiff peaks quickly. The masterpiece was created when the marshmallow crème began to be incorporated into the whipped egg whites. It became thick and glossy, beckoning me to get a big spoon and taste it before it ever met the pie. I did! I could have eaten enough to make myself ill but thought about that whole “don’t eat stuff with raw eggs in it” concept and piled it on the pie. It holds its own shoulders up all over the pie and browns up nicely. Why would we choose meringue without marshmallow crème ever again?

After filling the crust I had some sweet potato mixture left over…mmmm not one to waste food I filled a small Pyrex dish with the left over filling and threw it in the oven alongside the pie. It is heavenly all on its own, so if you don’t want to make pie just make and bake the filling. It will make a delicious side dish for your dinner. I’m having it for lunch along with a bowl of sautéed Brussel sprouts today, promising a healthy feel good afternoon.

Apparently, I am not totally speechless, but I wanted you to be inspired to try this delicious pie with its scrumptious meringue. It is a perfect meeting of crust, filling and topping. I do hope you will make one and have a mighty smile spread across your face.

November is the month of “Thanksgiving” I am thankful for family, friends, health and pie! What are you thankful for?

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November 3, 2016
Divining Rod~Mulled Wine~Positively Witchy

Mulled wine – the quintessential holiday beverage! It’s a big ole’ warm and fuzzy hug in a mug. You’ll feel warm through and through and your kitchen will smell ahhhh..mazing! My neighbors have voted me as the official cocktail maker for our annual Halloween Trick or Treat get together! I’m honored, but I owe it to Divining Rod~Mulled Wine. This my friends is another delightful wine from Marc Mondavi. This spiced wine is about to become my new go to for chilly nights in front of the fire, our forays into the mountains and just anytime, really.

So, I admit until I heard about this I’d never heard about it! Downright witchy, which is why using the The Divining Rod Cabernet Sauvignon was perfect for my trick or treat mulled wine. Water divining, also called water witching or dowsing, is a craft whose origins are as mysterious as the practice itself. Now I’m sure you totally understand – right?

Marc Mondavi is a water witch. His ability to locate water using the Divining rod, a tool employed by diviners, typically constructed of wood or metals such as brass or copper. A single Y-shaped wood rod or dual L-shaped metal rods are common examples. The divining rod channels the energy of the diviner and gives an indication of positive or negative response, location or directionality. If you’d like to read more about Marc and his spooktacular talent here and here are a couple of short articles where you can learn more about all this haunting behavior.

You know how much I enjoy a good wine and here’s what I like about this cabernet. It is rich, with depth and character of black fruit. Think, black cherry, blackberry, plum and a layer of sandalwood complimented by a light cocoa and cola flavor. Delightful flavors that meld perfectly with the spices during the mulling process.

If you prefer to drink this deep ruby cab solo it pairs well with hard aged cheeses like Gouda, Colby, and salty Pecorino. Display cheeses on an antipasto platter with cured and smoked meats, some roasted root veggies, a bowl of fresh pesto for dipping, a loaf of crusty bread and call it dinner!

The Divining Rod Pinot Noir would also produce a delicious version of spiced wine with it’s earthy aromas of herbs and cranberry, and lighter notes of cinnamon, black cherry and clove. Doesn’t it sound perfect? And by the way did you know that Pinot Noir pairs wonderfully with fish? Yes, and with tomato based sauces and pizza!

Last but not lease I want to introduce you to The Divining Rod Divine Red, a ripe juicy blend of rock star grapes, offering a velvety core and medium mouth feel with a deep ruby color. Divine Red opens with aromas of black cherry, baking spice, blackberry, plum and cedar complimented by hints of blueberry and cassis, a sophisticated blend. Harmony in a bottle! Pair this beauty with smoky, spicy BBQ ribs, wings or chili or pepper-crusted anything!

If you’re making mulled wine for your Halloween or holiday get together you can definitely make it ahead and keep it warm in your slow cooker. The honey slightly sweetens the wine, but allows the spices to come out and produces that warm fuzzy feeling….just a little magic in your glass! #DrinkUpWitches

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October 30, 2016
Take A Peek Inside A Bee Hive

OIL & HONEY EDITION While working with the bee hives at the science center I meet many school kids, parents, grandparents and teachers. Often times I hear comments such as, “OH, look a beekeeper!”, or “look there’s bees, they make honey” or “NO, don’t go over there, they’ll sting you!”. The latter phrase is often shouted rather loudly and is also erroneous, truth be known. Don’t misunderstand, bees do and will sting, but that is not their intent when they see humans! It’s all about guarding the bee hive.

Bees instinctively recognize danger. Danger for a bee could be impending bad weather, bears or other critters that could topple the hive, a pesty kid banging on the side of the hive, robber bees, or the possibility of a nearby fire. Did you know that bees have “guard” bees stationed throughout the bee hive, always on the look out for an intruder? In the photo below see the bees positioned at the top of the frame, faces pointed out? Those are guard bees! If threatened , yes, they will sting, it’s their only defense mechanism, and an effective one. Common sense can prevent bee stings! I always tell our guests, “don’t swat, don’t scream and don’t flail about like a crazy person”. It works!

Protecting the hive is the last job a bee performs before she ventures out to forage for nectar and pollen. Around days 18-21 in the life of a worker bee, they can be seen poised and alert at the entrance to the hive and often times when the beekeeper opens the hive to inspect it they will come to inspect the keeper as well. When guarding the entrance they only allow family members to enter the hive, carrying loads of pollen or nectar, and warding off any would be intruder. This is not a view visitors of the science center are able to see, but as the beekeeper, when I open a bee hive, I frequently observe the guards watching me as I watch them. Friendly, unless provoked they play a valuable part in hive maintenance!

If you’d like to see a quick video of the “guard bees” at work click →Bees Guarding the Hive and you too can see what most do not get to see! Questions? Want to become a beekeeper? Don’t hesitate to leave a comment or contact me via email @: linda@theorangebee.com

Remember – bees pollinate about every third bite of food we eat so be kind to our buzzy friends!

October 23, 2016
Best Snickerdoodle Recipe Ever

If you love a Snickerdoodle and you are a chocoholic you’re going to go bonkers over this recipe! Intensely chocolate and packed with a flavor punch of cinnamon, they are the best Snickerdoodle EVER! I have to give credit to “Miss T” for sharing this recipe with me. I will also take this opportunity to say how proud I am that she has turned into a proficient cook. There were years where I doubted that she’d ever eat anything besides french fries and ramen noodles. I am thrilled to say she’s come a long way, I mean the girl even loves asparagus and arugula!

Already in my pj’s, I hung around the kitchen waiting for a snickerdoodle, warm from the oven with a glass of cold milk, as a midnight snack. You see, she decided to bake these around 11:00p.m. during my recent visit. She gets full credit for the recipe, I will however, take credit for the idea to roll these decadent cookies in a mixture of Black Onyx Chocolate Sugar and cinnamon, instead of the usual white sugar. If you aren’t familiar with Black Onyx Chocolate Sugar it can be found at Savory Spice Shop.

Whether you make them the traditional way with white sugar and cinnamon or with the Black Onyx sugar they are the best cookies, ever. She whipped out a couple dozen cookies and we quickly devoured more than I care to divulge. I recently baked a batch to serve our weekend dinner guests and once again they disappeared lickety-split! These delicious chocolatey, cinnamon scented, tender cookies will produce the ultimate cookie exchange cookie recipe or homemade gift for the holidays.

In case you’re already feeling guilty about noshing on these yummy cookies did you know just a 1/2 teaspoon of cinnamon has some amazing healthy benefits? Chock full of antioxidants and anti-inflammatory it also offers positive effects on blood sugar levels, digestion, immunity. Yes, I know we’d need to eat most of the cookies to ingest that much cinnamon, but hey now you know the benefits of cinnamon, in case you didn’t already. I want you to bake these because they are ahhh-mazing and I just don’t want you to feel guilty! You can thank me later…

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October 19, 2016
European Veggie Soup Puree

European Style Veggie Soup seemed like a tasty edition to my “soft diet”. My body was trying to heal from a bout of diverticulitis yet it was also begging for some vegetables and nutrients. A soft diet is challenging at best when it comes to incorporating nutrients. Seriously one can only eat so many bowls of mashed potatoes, cottage cheese, yogurt, and pudding before the body cries out for something a bit more substantial.

Luckily my man, Dan loves soup. While visiting Switzerland a few years back we discovered a pureed vegetable soup that was not only satisfying but nutritious and delicious. As soon as we returned from that trip I began to play with recreating the recipe in my kitchen. After a couple of tries I nailed it and it is now a staple in The Orange Bee kitchen.

Of course, not being able to soak in this view while tucking into a piping hot bowl of this soup generates a sense of misfortune. I mean, why can’t I bask in this scene every time I eat a bowl this European style soup? Isn’t it gorgeous? Those are the mountains that circle a tiny town named Goldern. Not much there, a couple of hotels, a lumberyard and an international school. The village of Goldern, surrounded by the breathtaking peaks of the Berner Oberland, is tucked away in the municipality of Hasliberg, Switzerland. We first were served this soup at a small hotel, The Gletscherblick, in Goldern. Much to our delight, at our next stop in the tiny, mountaintop town known as Murren we found it served as well.

Oftentimes I top it with a swirl of plain yogurt or sour cream or sprinkle a bit of fresh parsley on the top. On the day I made this and photographed it, dairy had not yet been added back into my diet, so it’s topped with a bit of lemon zest! I made this soup more than once while trying to get through the days of “soft” foods. After indulging in a bowl I felt a bit more healthy and undeniably more satisfied. And, you must know it’s my favorite color, orange, which is cheerful in and of itself. I like cheerful!

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October 5, 2016
Stewed Apples With Honey & Lemon EO

Oil & Honey Edition – My soft diet was wearing thin until I decided to make a pot of stewed apples. Soft – yes, but with a bit of texture and delicious flavors. If you didn’t read about my recent diagnosis of “diverticulitis” you may not get where I’m coming from. Read it here. If you did read it or are familiar with the dietary restrictions that accompany the healing process yo will know exactly from whence I come!

Bottom line is, after being on a liquid diet for 6 days, then moving onto soft foods for 5, I needed a bowl of something with a touch of color and flavor! Most “soft foods”, mashed potatoes, pasta, rice, eggs, applesauce, canned pears, are all pretty much the same creamy white or pale yellow in color. As my tummy still needed easy to digest options, my issue with these soft foods was a lack of flavor and texture. I know that essential oils, honey and spices are also good for my stomach and digestion – SO.. Bingo – easy to digest, cooked apples with some wonderful fall flavors and good for the belly additions.

These apples are delicious and satisfying all on their own but would also make a great addition to a bowl of creamy vanilla ice cream, plopped on top of a fluffy pancake, or added to a bowl of steamy, hot oatmeal! I ate them for breakfast, when I needed a little snack mid-day, and they make for a tasty dessert. Versatile to be sure!

The Lemon essential oil adds a refreshing, citrus tang and also aids in digestion, is cleansing to the gut and helps with heartburn. Cinnamon is thought to help with diabetes, cholesterol issues, heart disease and food poisoning, plus, don’t you love the flavor and smell of deep, rust colored cinnamon? Vanilla beans are so delicious and add an amazing flavor to these apples, well to any dish, really. You could use pure vanilla extract if you don’t have any beans on hand, but I love cooking the whole bean in with the apples and then scraping it’s insides into the pot at the end. I can’t say that vanilla has any healing properties for the stomach but I wanted a variety of flavor! The final addition that is good for our tummies is honey! It is antibacterial, helps with gastrointestinal disorders, (exactly what was bothering me) and it also has probiotic qualities which I hoped would finish flushing out any nasty bacteria still hiding in my gut.

I’m not kidding these are so yummy – they didn’t last any time at all, but since they are super easy to make, no biggie. When you find yourself in the mood to smell “fall” in your kitchen, whip up a batch of these and savor the flavor of my favorite time of year!

I’m curious to hear any advice or ideas you may have on the “soft food” diet. If you’ve got some amazing and delicious recipe ideas PLEASE leave me a comment and enlighten me with your brilliant ideas! I’m counting on YOU!

Next up my delicious recipe for European Style Veggie Soup, the next colorful, flavorful “soft” food I added into my diet. If you’re a soup lover you won’t want to miss the recipe for this healthy, shock full of nutrients, super delicious soup!

Here’s the recipe for Stewed Apples!

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October 2, 2016
B Cellars A Wine & Food Pairing

When I discovered that B Cellars keeps beehives on their property I knew visiting this vineyard would be highly anticipated, not only to see the hives, but I’d arranged a food and wine pairing…my favorite way to go wine tasting! My childhood friend The Wine Wrangling Woman, and I were scheduled for a mid-morning visit at the winery in Oakville. We shared coffee and croissants in our cute condo rental at the Silverado resort before loading our bags and heading to B Cellars. Today would be our final wine tasting, as Vickie was headed back to Texas and I was headed to Southern Cali for a wedding.

The morning started out as many do in the Napa Valley, with cool temperatures and skies muddled with fog, only to give way to clear, sunny skies for the remainder of the day. Upon entering the B Cellars compound we were met with a view of the caves, lush green lawns and of course, grape vines! Even a gardener decked out in denim overalls is planting a few flowers for a touch of color. Or so we thought! Turns out there are several sculptures, strategically placed about the grounds by artist Seward Johnson, all causing us to do double takes as they are so lifelike.

We made our way to the hospitality desk where we were offered refreshing, citrus flavored waters and a seat on the patio. A majestic view of the Vaca Mountains can be seen from many sites on the property and alongside the patio is a well manicured croquet court, complete with a young man lounging on the emerald green grass, taking in all there is to see. Oh – wait that is another sculpture!

Shortly we were summoned into the tasting room and offered an enticing glass of B Cellars 2013 Blend 23, a lively varietal blend, consisting of 39% Chardonnay, 55% Sauvignon Blanc, 6% Viognier. Offering an outstanding balance of acidity and body, aromas of stone and tropical fruits, give way to honeysuckle and orange blossom…YUM! Blend 23 was paired with Salmon Tartare, enhanced with garden strawberries, lemon cucumber and pickled pepper. We were certainly off to a good start. But where are the bees?

While enjoying our Blend 23 we began our tour of the grounds and wine caves. First to the amazing gardens behind the tasting room where I found the forager bees, busily pollinating and taking nectar from melons, tomatoes, berries, pumpkins, flowers and herbs, all of which make their way to the B Cellars kitchen. The hives were visible at the top of a slope of grapevines., beyond the chicken coop, where colorful and friendly chickens announced their presence.

We were guided past some “just off the truck” French Oak Barrels which were being unloaded and readied for the 2016 harvest. On to the gorgeous wine caves. I’ve visited quite a few wine caves but I admit this is the most impressive and beautiful of all.

A 15,000 square foot plus cave not only houses barrels of wine but several tastefully decorated private tasting rooms. A natural, wet rock wall provides an authentic backdrop to the rows of barrels.

We made our way back to the tasting room where we were seated at a private table next to the working kitchen. I could not have been happier. From here I was able to converse with chef Derick Kuntz, Chef de Cuisine at B Cellars.

As we took our seats we were treated to a taste of 2013 Maldonado Chardonnay, part of the signature series from grapes grown in Jameson Canyon, a single vineyard designate, a bit of a departure for B Cellars, known for their blends. Bursting with notes of citrus, key limen pie, green apple, and a subtle spiciness and toasted coconut, crisp on the palate and the perfect accompaniment to house made Rosemary Crackers, Peach Puree, Purple Haze Goat Cheese and Lavender Honey.

After raving over the fragrant, crunchy crackers and relishing the sweet honey and tangy goat cheese we were ready for our final food and wine pairing of the day. We would finish with three reds, a 2012 Blend 24, 2012 Blend 25 and lastly a 2013 Star Cabernet Sauvignon. A selection of three tasty bites were presented along with the wines. Blend 24, a bold creative mix of Cabernet Sauvignon, Sangiovese, and Petite Sirah. Aromatic, rich and layered with dark fruits, finding it’s inspiration from the classic Chianti. Served along side was a Pork Sausage, Plum Panzanella Salad, Pole Beans, Fennel and Blueberries.

The 2012 Blend 25, a dry, complex wine emboldened by 63% Cabernet Sauvignon blended with 37% Syrah, full of blueberry, cassis and black currant, finishing with tobacco and leather, leaving one with a touch of spice. The Crispy Duck Confit, Medjool Date, Point Reyes Blue Cheese topped with Toasted Pistacios may have been my favorite food pairing of the day.

And last a Beef Slider, smothered in Smoked Goat Cheddar Cheese, Grilled Onions and Roasted Garlic Aioli, sandwiched between a fresh baked bun begged to be eaten. Served alongside the 2013 Star Cabernet Sauvignon, a dense purple in color with deep floral and black fruits, sweet tannin and a touch of forest and earth, which will age with grace.

We savored each bite and sip as we chatted with “Chef Derick”. Choosing which wines to ship back to N.C. wasn’t too hard – as wine tasting is completely subjective. Whites are always my favorite but with fall around the corner I begin to turn to reds. There’s something about sipping on a jewel colored, rich and bold glass of cabernet sauvignon in front of a roaring fire, I can’t resist. I treated myself to the Blend 23 and the Star Cabernet.

After we’d decided on our purchases we took a stroll out to the beehives. Two healthy hives were abuzz with activity. The abundant yield in the gardens is certainly a plus for the bees at B Cellars. Taking in the view one last time from atop the hill where the bees reside we bid adieu to Napa Valley, until next time.

In case you’re curious – the letter ‘b’ and the degree symbol º on the labels of B Cellars delicious wines refer to BRIX, a wine term which defines the optimal sugar/alcohol content in grape juice that indicates the potential for greatness. Funny isn’t it? How wine really is exactly that – grape juice!

B Cellars offers a variety of wine tasting and food pairings. Please contact theme in advance to make a reservation.. I assure you it is time well spent!

photos of B Cellars cave courtesy of B Cellars

September 28, 2016
Wine Tasting At Elizabeth Spencer

At the urging of the Wine Wrangling Woman’s daughter, our next stop brought us to the Elizabeth Spencer tasting room. Housed in an adorable cottage style, red brick building in Rutherford, Elizabeth Pressler and Spencer Graham began making wine together in 1997. Prior to selling wines together, which they began executing in 2000, both Elizabeth and Spencer enjoyed long careers in the winemaking industry.

above photo borrowed from ElizabethSpencer website.

We were greeted inside the tasting room by Geremy, our wine educator for the afternoon. He began by pouring us a taste of the Mendocino Sauvignon Blanc. An impressive note about this particular wine is the back label carries the CCOF seal which guarantees the grapes used are organic! Captivating notes of grapefruit, lemon, white peach and apricot are complex and bursting from the glass. Mineral driven with a ripe sweetness, bright, citrusy and crisp – my favorite type of wine to enjoy on warm days.

This day was warm by summer standards but the shady patio, where we were seated, flocked in rose buses, herbs and succulents was a perfect intermission from the toasty day. After we were seated and enjoying our Sav Blanc, Geremy appeared with a bottle of Chenin Blanc for us to taste.

A young, 2015 vintage, the Chenin Blanc, a Loire variety grape, often under appreciated, is considered by many winemakers to be the most versatile. These grapes are chosen from a 40 year old vineyard block and hand harvested. Dry, bright, zesty and delightful – I’d forgotten how nice a Chenin Blanc can be.

The 2014 E x S Chardonnay from the Sonoma Coast appellation, Block Seven was our final tasting of whites. Block Seven is marked as a special area of the vineyard that makes quite a flavorful, full bodied white. Sounds like Chardonnay to me! This reserve bottling of Chardonnay spends ample time in French Oak barrels and offers a delicious finish with notes of lemon custard (you know lemon is my fav), glowing and clean, this lovely wine offers a umami mouth feel – delicious!

At last, it was time to taste the wine my friend and fellow blogger, Vickie, aka Wine Wrangling Woman, had heard so much about and the principal motivation for visiting Elizabeth Spencer – the 2015 Elizabeth Spencer Rosé of Grenache. Rose, the perfect compliment to a warm afternoon and a seriously refreshing and succulent wine. A beautiful blushing pink, fragrant with hints of guava, apricot and just-picked, summer strawberries. Dry and lively with ripe fresh berry flavors – it goes down easy.

Moving on to the reds, we visited a bottle of 2013 Pinot Noir. Aged for 16 months in French Oak barrels, full and fruity forward with rich red fruits, strawberry and wild cherry, yet finishing with a balanced taste of rose petals, lavender and cherry blossoms.

As we reached the end of our visit at Elizabeth Spencer the air begin to cool and a light breeze began to whisper through the trees. Perfect timing to sample the 2013 Elizabeth Spencer Cabernet Sauvignon, Mount Veeder. Dark brick red, hints of laurel and lavender-herbal notes with red plum and apple, spice and clove. Elegant, balanced and the ultimate finish to our time at Elizabeth Spencer.

Another fine time and our day came to an end. We spent the remainder of our afternoon relaxing by the pool and visiting – lots of girl talk – and maybe just maybe another glass of wine! Geremy was knowledgeable about the wines as well as the terriors in which the grapes are grown. I enjoyed his description of the areas where ES grapes are grown and how each, Rutherford, Mt. Veeder, Howell Mountain, Oakville, Atlas Peak and the Sonoma Coast all play an integral role in the quality of these special wines. When you visit ES don’t hesitate to ask for Geremy – he’ll greet you with a smile and plenty of expertise.

September 21, 2016
Pollen And What It Takes To Get It

OIL & HONEY EDITION

Bees are interesting creatures. They live peacefully together, thousands to a home. They work together to protect the queen, raise brood, clean the hive, build comb, produce honey, forage for nectar and pollen, control the temperature inside and guard the hive. It’s a process that begins upon hatching, when the newly hatched bee cleans out the hatching cell for the next egg.

No single bee can survive without the others, a super organism. A hive consists of one queen, anywhere from 20 to 80 thousand female worker bees, and a few hundred drones, or male bees. In the photo below you can see the larger amber colored “Queen” in the center surrounded by female worker bees.

Foraging bees must visit around 2 million flowers, 50 to 100 per flight to make 1 pound of honey. Can you guess how many miles this averages out to? Collectively the hives flies around 55,000 miles – for a pound of honey. Did I mention that they are hard workers?

Flying at about 15 miles per hour bees have been doing this for somewhere between 10 and 20 million years. Bees forage for both nectar and pollen from flowering plants, trees and shrubs. Foraging bees carry the pollen in baskets or sacs located on their hind legs. Bee pollen is the food of the young bee and is approximately 40% protein. Considered one of nature’s most completely nourishing foods, it contains nearly all nutrients required by humans. Pollens gathered by bees are rich in proteins, free amino acids, and vitamins, including B-complex and folic acid. An easy way to add pollen to your diet can be found in this yummy smoothie recipe. In the first photo below you can see the bee with red pollen in her basket. The second photo shows bees returning to the hive with multi-colored pollen filling their pollen sacs.

Since we can reap the benefits from pollen we should appreciate that it takes one bee working 8 hours a day for one month to gather one teaspoon of pollen. Each pollen pellet, contains over two million flower pollen grains and one teaspoonful contains over 2.5 billion grains of flower pollen. Pollen is beneficial to our digestive tracts, energy levels, and can help alleviate allergy problems to name a few.

Now, if you want to find this magic substance be sure to buy from a reputable company or local beekeeper that you trust. Make sure that the pollen is free from pesticides and that the bee colonies are not treated with chemicals. You can find pollen in most health food stores and many farmers’ markets. Get to know your local beekeeper!

September 18, 2016