This year has truly been very challenging, with the pandemic spreading its teeth all over the globe, strong immune system is a consistent need and now that winter season has come it’s even more significant at this point. A solid immune system is the principal line of guard against the infection, which can cause life threatening difficulties. The simplest method to do so is by maintaining a solid and adjusted eating routine, which is brimming with protein and nutrients.

Apis honey has taken the charge to help in this motive of boosting immunity this season. Being nature’s sweetening agent, it is plentiful in minerals, for example- iron, calcium and magnesium. Its rich antibacterial properties soothe the throat and protect the body against bacteria, fungi and also boost gut immunity.

Honey is effectively accessible and its rich antibacterial properties soothe the throat

Throughout the day, Apis honey can come to use in many ways, be it a mixture of honey and warm water first thing in the morning, to healthy bowl of oats or cereals for breakfast and then being used as a sweetener in our tea, coffee and other drinks for the duration of the day and who doesn’t like a little pleasantness added to their meals, furthermore a bottle of apis honey kept at the bedside table, can do good as well. Apis honey can hydrate your skin, alleviate your throat, help mend wounds and improve all that it contacts, yet it can likewise assist you with getting a pleasant night rest. Consuming one table spoon of honey before bed helps you sleep better at night as it,

  • Provides fuel to your brain for the duration of the night. It basically restocks liver’s glycogen as low levels of glycogen advise your mind that it’s time to eat.
  •  Honey enables the brain to release melatonin, the hormone that our body uses to restore itself during sleep.

“Having a little extra sugar before bed can help your brain function better at night, as long as you don’t combine it with protein, you can get more deep sleep when you take a small amount of honey”.

These lines by a biohacker, Dave Asprey are a proof about the benefits of having honey before bed.

Even though 2020 has been quite disappointing throughout, apis honey has come up with an initiative for the last month of 2020 be the plot twist everyone is waiting for.

One of the most draining result of the pandemic is upon celebrations, individuals are compelled to celebrate in a much basic manner, but let’s gear up and try making the best out of these difficult situations and now that we have got the chance to sit with our family members, let’s make it a little bit interesting with the sweetness and purity of our honey.

So let’s start immunity wali winters with apis honey, presenting some fascinating recipes, which are healthy, tasty and are easy to make.

Ingredients- Salt,1pound baby carrots, 2 tablespoons butter, 2 tablespoons honey, 1 tablespoon lemon juice, freshly ground black pepper, 1/4 cup chopped flat-leaf parsley

Procedure- In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.

Ingredients- 3/4 cup Italian salad dressing, 3/4 cup honey, 1/4 teaspoon minced garlic, 2 pounds uncooked medium shrimp, peeled and deveined

Procedure- In a small bowl, combine the salad dressing, honey and garlic; set aside 1/2 cup. Pour remaining marinade into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate reserved marinade for basting. Drain shrimp, discarding marinade from bag. Thread shrimp onto eight metal or soaked wooden skewers. On a greased grill rack, grill, uncovered, over medium heat or broil 4 in. from the heat for 1-1/2 to 2 minutes on each side. Baste with reserved marinade. Grill or broil 2-3 minutes longer or until shrimp are pink and firm, turning and basting frequently.

Ingredients- 175ml sunflower oil, plus extra for greasing, 3 large eggs, 100g light muscovado sugar, 75g clear honey, plus 2 tbsp for the icing, 280g self-raising flour, ½ tsp baking powder, ½ tsp bicarbonate of soda, 200g parsnips, grated, 75g desiccated coconut, 3 tbsp coconut flakes, 300g cream cheese


  1. Heat oven to 180C/160C fan/gas 4. Lightly grease a 22cm round loose-bottomed cake tin and line with baking parchment.
  2. Put the eggs, oil, sugar and honey in a bowl and whisk for 3-4 mins until thick and creamy.
  3. Sift the flour, baking powder and bicarbonate of soda over the mixture and fold in carefully, along with the parsnips and desiccated coconut. Spoon into the tin and bake for 45 mins until golden and firm to the touch. Push a skewer into the centre of the cake – if it comes out clean, then it is cooked. If it is still wet, cook for a further 10 mins. Transfer the cake to a wire rack and leave to cool completely before icing.
  4. Put the coconut flakes on a baking tray and put in the oven for about 5 mins until lightly toasted. Keep an eye on them, as they burn quickly.

To make the icing, put the cream cheese and 2 tbsp honey in a bowl and beat together until smooth and creamy. Spread the icing over the top of the cooled cake and finish with the toasted coconut flakes.

Ingredients- 4-5 Potatoes peeled and cut into fingers (medium), Oil for deep frying
First Coating:

  • 2 teaspoon Chilli powder
  • 1 teaspoon Garlic Paste
  • 1 teaspoon Red Chilli Paste
  •  3 tablespoon Corn Flour
  •  3 tablespoon All Purpose Flour
  •  2 teaspoon Salt
    Second Coating:
  •  3 tablespoon All Purpose Flour
  •  3 tablespoon Corn Flour
  • 1/4 teaspoon Black Pepper
  •  2-3 tablespoon Water
    For the Sauce:
  •  2 tablespoon Oil
  •  1 tablespoon Garlic finely chopped
  •  1 teaspoon Red Chilli Flakes
  •  3 tablespoon White Sesame Seeds
  •  1 teaspoon Vinegar
  •  1 teaspoon Soy Sauce
  •  2 tablespoon Tomato Ketchup
  •  1 1/2 tablespoon Honey
  •  1 teaspoon Red Chilli Paste
  •  1/4 cup Water + 1 teaspoon Corn Flour mixed to make a slurry
  •  2 tablespoon Spring Onion chopped (green part only)


  1. Wash potato fingers well in running water and set aside. This removes any extra starch in the potatoes.
  2.  Mix together corn flour, all purpose flour, chilli powder, chilli paste and salt. Coat the potato fingers evenly with this flour mix. Heat oil in a wok or karahi and deep fry the potato fingers in batches till the potato is half cooked. It’s important that you drop one potato finger at a time in to the oil so that they don’t stick together (watch video above to see how to do this). Remove the potato fingers on a tissue lined plate and let them cool.
  3.  For the second coating, make a medium thick batter with all purpose flour, corn flour and pepper powder by adding just a few tablespoons of water. Dip the half done fries in this batter and fry again in hot oil till crisp and golden. Drain on a kitchen paper and keep aside.
  4.  Heat 2 tablespoons oil in another wok, add chopped garlic and stir fry for a few seconds. Add chili flakes and sesame seeds and saute for another minute to toast them. Now add vinegar, soy sauce, ketchup, honey and the red chili paste and stir together. Mix corn flour with 1/4 cup water to make a slurry and add this to the honey- vinegar mixture in the wok and stir for a few seconds till it thickens.
  5.  Add the fried potato fingers and spring onion greens and toss together so that they are coated evenly in sauce. Switch off the flame and serve immediately garnished with some more sesame seeds and spring onion greens.


Ingredients- 85g shredded wheat, crushed, 200g pistachio, chopped, 100g honey, juice ½ orange, 300ml pot double cream, ½ x 250g pot Greek yogurt, 2 tsp rosewater, 110g pot pomegranate seeds


  1. In a bowl, mix the crushed shredded wheat with the nuts, 50ml of the honey and the orange juice, then divide between 8 small glasses or teacups.
  2. Whip the cream until very softly whipped, then fold in the yogurt, remaining honey and rose water. Divide this between the pots, too. Chill for at least 2 hrs, or up to 24 hrs. Before serving, top the pots with pomegranate seeds.

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