To make a 25% (1:4) alcohol tincture
25 grams of propolis
100ml of strong clear grain alcohol (75 proof or higher)
Glass jar with lid
Coffee filter or fine cloth (muslin)
Clean the propolis by removing any obvious contaminant such as pieces of wood or other debris. Place propolis in a clean glass jar.
Add the alcohol and close with a tight-fitting lid. Shake. Leave the propolis soaking for 2-3 weeks in a dark place, shaking it 2-3 times a day.
At the end of this period pace the jar in the refrigerator for a day, and then filter through a coffee filter or a fine cloth (muslin).
Store the liquid in dark-coloured bottle away from direct sunlight. Propolis tincture made this way should last indefinitely.
This recipe does not constitute medical advice and the presenter cannot accept any legal responsibility or liability for their use.
Prep + cook time 30 mins Make 8
3oo g white or wholemeal flour
300 g water
1 tbsp sunflower or vegetable oil, plus a little extra for frying
Pinch of salt
300-400 g sliced strawberries
200 g clotted cream
6 tbsp raw honey
Put the flour, egg, milk, water, 1 tbsp of oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter.
Heat a non-stick frying pan over a medium heat and add a knob of butter. Repeat until all the batter is used up.
To assemble each pancake, add 1 tbsp of clotted cream and 1 tbsp of sliced strawberries and spread 1 of tsp honey on top.
Roll up; serve with additional strawberries.
PREPARATION TIME 10 MINUTES SERVES 2
2 medium chilled ripe mangoes (850 g), peeled
1 cup (250 ml) chilled coconut milk
2 tablespoons lemon juice
2 tablespoons raw, unpasteurized honey
1/4 cup (40g) coarsely chopped nuts (your favourite)
2 tablespoons shaved fresh coconut
2 teaspoons brown linseeds(flaxseeds)
PREPARATION TIME 10 MINUTES MAKES 1 LITRE ( 4 CUPS)
10-15 cm ( approx. 50g) piece fresh ginger, unpeeled
1 medium lemon (150g), peeled
2-3 tablespoons raw, unpasteurized honey
1 litre ( 4 cups) sparkling mineral water