How to use

ACTIVIST Mānuka Immune Elixir Tonic

• Recommended for this use
• ACTIVIST Mānuka Immune Elixir

• HOW TO MAKE

• Spike your hydration.

  
  Add one to three dropperfuls of this alchemic ambrosia into a glass of sparkling water as a refreshing and effective way to take ACTIVIST Mānuka Immune Elixir.

• HOW TO MAKE

  

  • Spike your hydration.

    
    Add one to three dropperfuls of this alchemic ambrosia into a glass of sparkling water as a refreshing and effective way to take ACTIVIST Mānuka Immune Elixir.

ACTIVIST Mānuka Honey Turmeric Milk

• Recommended for this use
• Raw Mānuka Honey 850+MGO

• How to make

• Makes 2 servings

  
  Ingredients:
  2 cups almond or oat milk

  1 piece fresh turmeric, about 1 ounce, scrubbed and finely grated

  2 to 4 teaspoons ACTIVIST Mānuka Honey
  
  Method:
  Stir the milk and turmeric in a heavy, small saucepan over medium-high heat just until warm. Strain the turmeric milk into cups and sweeten with Mānuka Honey to taste.

• How to make

  

  • Makes 2 servings

    
    Ingredients:
    2 cups almond or oat milk

    1 piece fresh turmeric, about 1 ounce, scrubbed and finely grated

    2 to 4 teaspoons ACTIVIST Mānuka Honey
    
    Method:
    Stir the milk and turmeric in a heavy, small saucepan over medium-high heat just until warm. Strain the turmeric milk into cups and sweeten with Mānuka Honey to taste.

ACTIVIST Mānuka Honey Mask

• Recommended for this use
• ACTIVIST Mānuka Honey Mask

• How to make

• This potent ACTIVIST Mānuka Honey Mask has powerful antibacterial, anti-inflammatory, and healing properties that can beautify, protect, and balance your skin. It helps mitigate acne, dryness, and scarring.

  
  Ingredients:

  1 tsp. ACTIVIST Mānuka Honey Mask

  
  Optional Additions:

  Cinnamon (helps boost circulation)

  Spirulina (perfect for sensitive skin)

  Matcha (packed with antioxidants and anti-aging benefits)

  Rose water (anti-inflammatory)

  
  Directions:

  Dampen your face lightly with lukewarm water to make the application easier.

  Spread ACTIVIST Mānuka Honey Mask all over your face with clean fingers.

  Let it sit for a minimum of 20 minutes, up to 1 hour.

  Rinse with warm water and pat dry. Pro tip: Leave a little of the Mānuka Honey on your face to soak in overnight.

  Apply this mask two to three times per week for best results (or even every day like we do!).

  
  Alternatively, you can use ACTIVIST Mānuka Honey Mask to replace your daily face wash. To do this, simply apply it and rinse the same way as a regular face cleanser.

• How to make

  

  • This potent ACTIVIST Mānuka Honey Mask has powerful antibacterial, anti-inflammatory, and healing properties that can beautify, protect, and balance your skin. It helps mitigate acne, dryness, and scarring.

    
    Ingredients:

    1 tsp. ACTIVIST Mānuka Honey Mask

    
    Optional Additions:

    Cinnamon (helps boost circulation)

    Spirulina (perfect for sensitive skin)

    Matcha (packed with antioxidants and anti-aging benefits)

    Rose water (anti-inflammatory)

    
    Directions:

    Dampen your face lightly with lukewarm water to make the application easier.

    Spread ACTIVIST Mānuka Honey Mask all over your face with clean fingers.

    Let it sit for a minimum of 20 minutes, up to 1 hour.

    Rinse with warm water and pat dry. Pro tip: Leave a little of the Mānuka Honey on your face to soak in overnight.

    Apply this mask two to three times per week for best results (or even every day like we do!).

    
    Alternatively, you can use ACTIVIST Mānuka Honey Mask to replace your daily face wash. To do this, simply apply it and rinse the same way as a regular face cleanser.

Activist Green Botanical Serum

• Recommended for this use
• Green Botanical Serum
• ACTIVIST Mānuka Clean Beauty Set

• How to make

• Warm a few drops of ACTIVIST Green Botanical Serum in palms of hands and lightly press into freshly cleansed skin, morning and night. Pro tip: for an extra antibacterial boost, start this ritual with an ACTIVIST Mānuka Honey Mask.

• How to make

  

  • Warm a few drops of ACTIVIST Green Botanical Serum in palms of hands and lightly press into freshly cleansed skin, morning and night. Pro tip: for an extra antibacterial boost, start this ritual with an ACTIVIST Mānuka Honey Mask.

Activist Mānuka Oil Mask & Green Botanical Serum

• Recommended for this use
• ACTIVIST Mānuka Essential Oil
• Green Botanical Serum
• ACTIVIST Mānuka Honey Mask

• HOW TO USE

• Our Activist Mānuka Essential oil is a 100% natural disinfectant; highly anti-bacterial and anti-fungal. it reduces inflammation, blemishes and acne.

  
  Add one to two drops to a teaspoon of Activist Mānuka Honey Mask for a 100% natural face mask. Add one to two drops to your daily face oil or Activist Green Botanical Serum and apply to skin.

  
  Cleans broken skin caused by cuts, abrasions, burns and rashes. Add to a diffuser for a natural air cleanser and to promote feelings of relaxation. Add to selfcare products.

• HOW TO USE

  

  • Our Activist Mānuka Essential oil is a 100% natural disinfectant; highly anti-bacterial and anti-fungal. it reduces inflammation, blemishes and acne.

    
    Add one to two drops to a teaspoon of Activist Mānuka Honey Mask for a 100% natural face mask. Add one to two drops to your daily face oil or Activist Green Botanical Serum and apply to skin.

    
    Cleans broken skin caused by cuts, abrasions, burns and rashes. Add to a diffuser for a natural air cleanser and to promote feelings of relaxation. Add to selfcare products.

Caramelized Orange & Carrot Salad With Yogurt, Coriander & ACTIVIST Mānuka Honey

• Recommended for this use
• Raw Mānuka Honey 300+MGO
• Surfer’s Honey™ ~ Raw Mānuka 50+MGO

• How to make

• Ingredients:

  1 bunch of carrots

  1 red onion, sliced in half moons

  1 blood or regular orange. thinly sliced

  1 Tbsp. ACTIVIST Mānuka Honey

  Juice of 2 blood or regular orange

  1 cinnamon stick

  1 1/2 Tbsp. coriander seed

  3 Tbsp. yogurt (or substitute almond yogurt to make vegan)

  Small handful of chopped cilantro

  Extra Virgin Olive Oil

  Salt and pepper

   

  Method:

  Preheat oven to 350 °F. In a small saucepan mix the juice of the two oranges, honey and cinnamon stick, bring to a simmer, turn off the heat and let sit for 10 minutes.

  Marinate the carrots in the orange juice mixture for at least 20 minutes.

  Lay the carrots with the juice on a sheet pan and drizzle with olive oil, coriander seeds and salt and pepper. Place in the oven.

  On another sheet pan mix the orange and red onion slices and drizzle with olive oil, salt and pepper. Place in oven. Every 10-minutes mix the carrots, orange and onion to roast on every side.

  Take out the carrots when caramelized, take out the oranges and onion when orange slices look crispy (note that you might have to take the onion out earlier as they might roast faster).

  Spread the yogurt at the bottom of a serving plate, mix the carrots, onion and orange and place on top of the yogurt. Drizzle with the candied coriander seeds and the chopped cilantro. Add salt and pepper to taste and serve.

• How to make

  

  • Ingredients:

    1 bunch of carrots

    1 red onion, sliced in half moons

    1 blood or regular orange. thinly sliced

    1 Tbsp. ACTIVIST Mānuka Honey

    Juice of 2 blood or regular orange

    1 cinnamon stick

    1 1/2 Tbsp. coriander seed

    3 Tbsp. yogurt (or substitute almond yogurt to make vegan)

    Small handful of chopped cilantro

    Extra Virgin Olive Oil

    Salt and pepper

     

    Method:

    Preheat oven to 350 °F. In a small saucepan mix the juice of the two oranges, honey and cinnamon stick, bring to a simmer, turn off the heat and let sit for 10 minutes.

    Marinate the carrots in the orange juice mixture for at least 20 minutes.

    Lay the carrots with the juice on a sheet pan and drizzle with olive oil, coriander seeds and salt and pepper. Place in the oven.

    On another sheet pan mix the orange and red onion slices and drizzle with olive oil, salt and pepper. Place in oven. Every 10-minutes mix the carrots, orange and onion to roast on every side.

    Take out the carrots when caramelized, take out the oranges and onion when orange slices look crispy (note that you might have to take the onion out earlier as they might roast faster).

    Spread the yogurt at the bottom of a serving plate, mix the carrots, onion and orange and place on top of the yogurt. Drizzle with the candied coriander seeds and the chopped cilantro. Add salt and pepper to taste and serve.

Activist Mānuka Honey and Cacao Granola

• Recommended for this use
• Surfer’s Honey™ ~ Raw Mānuka 50+MGO
• Raw Mānuka Honey 100+MGO

• How to make

• Healthy superfood ingredients like raw cacao powder, coconut, chia seeds and Activist Mānuka Honey come together to create a delicious tasting breakfast or snack. It’s like the Cocoa Puffs of your childhood, all grown up.
  

  
  Ingredients:

  3 cups gluten-free rolled oats

  3 cups coconut flakes

  1 cup hazelnuts, chopped

  1 cup almonds, chopped

  1/4 cup chia seeds

  1/2 tsp. pink salt

  1/2 cup Activist Mānuka Honey

  2/3 cup coconut oil

  1 tsp. vanilla extract

  1/2 cup raw cacao powder

  
  Method:

  Preheat oven to 350 degrees Fahrenheit.

  Combine oats, coconut flakes, chopped nuts, and chia seeds in a large bowl.

  Over low heat, melt the coconut oil and then add the manuka honey, vanilla, salt, and cacao powder.
  Pour liquid ingredients over dry and mix well to combine.

  Spread mixture out on a baking tray and bake for 20 minutes. Remove from oven and stir well. Bake for another 10 minutes until toasted, paying careful attention not to burn it. The dark color of the granola can make it tricky to tell if it’s cooked or not. Enjoy!

• How to make

  

  • Healthy superfood ingredients like raw cacao powder, coconut, chia seeds and Activist Mānuka Honey come together to create a delicious tasting breakfast or snack. It’s like the Cocoa Puffs of your childhood, all grown up.
    

    
    Ingredients:

    3 cups gluten-free rolled oats

    3 cups coconut flakes

    1 cup hazelnuts, chopped

    1 cup almonds, chopped

    1/4 cup chia seeds

    1/2 tsp. pink salt

    1/2 cup Activist Mānuka Honey

    2/3 cup coconut oil

    1 tsp. vanilla extract

    1/2 cup raw cacao powder

    
    Method:

    Preheat oven to 350 degrees Fahrenheit.

    Combine oats, coconut flakes, chopped nuts, and chia seeds in a large bowl.

    Over low heat, melt the coconut oil and then add the manuka honey, vanilla, salt, and cacao powder.
    Pour liquid ingredients over dry and mix well to combine.

    Spread mixture out on a baking tray and bake for 20 minutes. Remove from oven and stir well. Bake for another 10 minutes until toasted, paying careful attention not to burn it. The dark color of the granola can make it tricky to tell if it’s cooked or not. Enjoy!

Yogurt Parfait with Mānuka Honey

• Recommended for this use
• Raw Mānuka Honey 100+MGO

• How to make

• Makes 2

  
  Ingredients:

  1 generous cup Whole Milk Greek Yogurt 
  ½ to 1 cup best quality granola
  Seasonal Fruit, such as persimmons and pears in the fall/winter, sliced citrus and strawberries in the spring, stone fruit and berries in the summer
  Activist Mānuka Honey
  
  Method:
  Spoon yogurt into bowls and sprinkle with granola. Top the parfaits with fruit and drizzle generously with honey. 

• How to make

  

  • Makes 2

    
    Ingredients:

    1 generous cup Whole Milk Greek Yogurt 
    ½ to 1 cup best quality granola
    Seasonal Fruit, such as persimmons and pears in the fall/winter, sliced citrus and strawberries in the spring, stone fruit and berries in the summer
    Activist Mānuka Honey
    
    Method:
    Spoon yogurt into bowls and sprinkle with granola. Top the parfaits with fruit and drizzle generously with honey. 

Roasted Acorn Squash with Mānuka Honey, Cranberries and Sage

• Recommended for this use
• Surfer’s Honey™ ~ Raw Mānuka 50+MGO
• Raw Mānuka Honey 100+MGO

• How to make

• Makes 4 to 6 servings 

  
  Ingredients:

  4 tablespoons butter, plus more for brushing

  ¼ cup fresh orange juice 

  ¼ cup fresh sage leaves, plus more for garnish

  ½ teaspoon ground allspice

  2 acorn squash

  ¼ cup dried cranberries

  
  Method:

  Melt the butter in a heavy small saucepan over medium heat. Add the orange juice, sage and allspice and bring to a boil. Remove from heat.

  Preheat the oven to 400ºF.  Trim the ends from the squash and cut into ¾-inch thick slices. Brush a heavy rimmed baking pan with butter. Arrange the squash slices on the prepared pan and drizzle over the butter mixture. Sprinkle the squash with salt and pepper and toss gently to coat. Roast in the oven until the squash is just tender, about 20 minutes. Add cranberries and turn the squash slices gently. Roast until the squash is tender, about 4 minutes longer. Remove the squash from the oven and drizzle with honey.

  Garnish with additional sage leaves and serve. 

• How to make

  

  • Makes 4 to 6 servings 

    
    Ingredients:

    4 tablespoons butter, plus more for brushing

    ¼ cup fresh orange juice 

    ¼ cup fresh sage leaves, plus more for garnish

    ½ teaspoon ground allspice

    2 acorn squash

    ¼ cup dried cranberries

    
    Method:

    Melt the butter in a heavy small saucepan over medium heat. Add the orange juice, sage and allspice and bring to a boil. Remove from heat.

    Preheat the oven to 400ºF.  Trim the ends from the squash and cut into ¾-inch thick slices. Brush a heavy rimmed baking pan with butter. Arrange the squash slices on the prepared pan and drizzle over the butter mixture. Sprinkle the squash with salt and pepper and toss gently to coat. Roast in the oven until the squash is just tender, about 20 minutes. Add cranberries and turn the squash slices gently. Roast until the squash is tender, about 4 minutes longer. Remove the squash from the oven and drizzle with honey.

    Garnish with additional sage leaves and serve. 

Roasted Cauliflower with Mānuka Honey Butter and Spice Drizzle

• Recommended for this use
• Surfer’s Honey™ ~ Raw Mānuka 50+MGO
• Raw Mānuka Honey 100+MGO

• How to make

• Makes 2 servings

  
  Ingredients:

  1  head of cauliflower
  2 tablespoons of olive oil
  3 tablespoons of butter, or vegan butter
  1 tablespoon Activist Mānuka Honey
  1 teaspoon of cumin seeds
  1 teaspoon of coriander seeds
  1 teaspoon of caraway seeds
  Juice of a ½ lemon 
  2 tablespoons of chopped cilantro, stems and leaves separated
  1 tablespoon of barberries or 1 tablespoon of pomegranate seeds (optional)

  
  Method:

  Cut the cauliflower into medium florets, keeping the core for another use. Drizzle them with olive oil and coat evenly. Let it stand for at least 30min so the oil penetrates the cauliflower. You can also do it a day ahead and leave overnight in the fridge. 

  Heat the oven at 350 degrees and line a baking sheet with parchment paper. Spread the oiled cauliflower florets. Sprinkle it with salt and pepper. Cook for 15 min keeping an eye on them so that the cauliflower doesn’t burn. When crisp at the edges, take out of the oven. 

  Meanwhile, in a skillet, toast the spices for a minute, until fragrant. Crush the seeds coarsely with a mortar and pestle. 

  In a saucepan melt the butter and the honey, then add the lemon juice. When the mixture is hot, add the spices. Cook for a minute and turn off the heat. Add then the cilantro chopped stems. 

  Plate the cauliflower in a serving dish, drizzle with the honey and butter, sprinkle with the chopped cilantro leaves, the barberries or pomegranate seeds if using. Salt and pepper to taste. 

• How to make

  

  • Makes 2 servings

    
    Ingredients:

    1  head of cauliflower
    2 tablespoons of olive oil
    3 tablespoons of butter, or vegan butter
    1 tablespoon Activist Mānuka Honey
    1 teaspoon of cumin seeds
    1 teaspoon of coriander seeds
    1 teaspoon of caraway seeds
    Juice of a ½ lemon 
    2 tablespoons of chopped cilantro, stems and leaves separated
    1 tablespoon of barberries or 1 tablespoon of pomegranate seeds (optional)

    
    Method:

    Cut the cauliflower into medium florets, keeping the core for another use. Drizzle them with olive oil and coat evenly. Let it stand for at least 30min so the oil penetrates the cauliflower. You can also do it a day ahead and leave overnight in the fridge. 

    Heat the oven at 350 degrees and line a baking sheet with parchment paper. Spread the oiled cauliflower florets. Sprinkle it with salt and pepper. Cook for 15 min keeping an eye on them so that the cauliflower doesn’t burn. When crisp at the edges, take out of the oven. 

    Meanwhile, in a skillet, toast the spices for a minute, until fragrant. Crush the seeds coarsely with a mortar and pestle. 

    In a saucepan melt the butter and the honey, then add the lemon juice. When the mixture is hot, add the spices. Cook for a minute and turn off the heat. Add then the cilantro chopped stems. 

    Plate the cauliflower in a serving dish, drizzle with the honey and butter, sprinkle with the chopped cilantro leaves, the barberries or pomegranate seeds if using. Salt and pepper to taste. 

Activist Mānuka Honey Coconut Banana Bread

• Recommended for this use
• Surfer’s Honey™ ~ Raw Mānuka 50+MGO
• Raw Mānuka Honey 100+MGO

• How to make

• This gluten-free coconut banana bread is the perfect accompaniment to an afternoon coffee or cup of tea; it’s super nutrient dense too. We don’t like our baking super sweet so we only use the Mānuka in small amounts. It adds such a distinct and delicious flavor to recipes.

  
  Ingredients:

  4 very ripe bananas
  3/4 cup coconut flour 
  5 eggs
  1 or 2 tablespoons of Activist Mānuka Honey
  1 teaspoon ground cinnamon
  2 tablespoons hemp seeds
  1/4 cup almond butter
  1/2 cup chopped almonds
  1/2 teaspoon baking soda
  1/2 teaspoon baking powder
  1/4 teaspoon pink salt
  1 teaspoon vanilla extract

  
  Method:

  Preheat the oven to 350ºF and line a 9-inch by 5-inch loaf pan with parchment paper.

  In a large bowl, mash the bananas with a fork. To the mashed banana, add in the coconut flour, eggs, Activist Mānuka Honey, almond butter, hemp seeds, cinnamon, baking soda + powder, salt, vanilla and half the almonds. Use a whisk to stir the batter well; I like to leave some chunks of banana in the batter.

  Pour the batter into the lined loaf pan and sprinkle the other half of the almonds on top. Bake until the center of the loaf has risen and started to crack, feeling firm to the touch, about 45 to 55 minutes. A knife should come out clean if inserted into the centre of the loaf. Cool completely before slicing and serving.

  Because this loaf is moist, be sure to store it in an airtight container in the fridge or pantry. It should last at least five days when stored in the fridge, though you might eat it all before then!

• How to make

  

  • This gluten-free coconut banana bread is the perfect accompaniment to an afternoon coffee or cup of tea; it’s super nutrient dense too. We don’t like our baking super sweet so we only use the Mānuka in small amounts. It adds such a distinct and delicious flavor to recipes.

    
    Ingredients:

    4 very ripe bananas
    3/4 cup coconut flour 
    5 eggs
    1 or 2 tablespoons of Activist Mānuka Honey
    1 teaspoon ground cinnamon
    2 tablespoons hemp seeds
    1/4 cup almond butter
    1/2 cup chopped almonds
    1/2 teaspoon baking soda
    1/2 teaspoon baking powder
    1/4 teaspoon pink salt
    1 teaspoon vanilla extract

    
    Method:

    Preheat the oven to 350ºF and line a 9-inch by 5-inch loaf pan with parchment paper.

    In a large bowl, mash the bananas with a fork. To the mashed banana, add in the coconut flour, eggs, Activist Mānuka Honey, almond butter, hemp seeds, cinnamon, baking soda + powder, salt, vanilla and half the almonds. Use a whisk to stir the batter well; I like to leave some chunks of banana in the batter.

    Pour the batter into the lined loaf pan and sprinkle the other half of the almonds on top. Bake until the center of the loaf has risen and started to crack, feeling firm to the touch, about 45 to 55 minutes. A knife should come out clean if inserted into the centre of the loaf. Cool completely before slicing and serving.

    Because this loaf is moist, be sure to store it in an airtight container in the fridge or pantry. It should last at least five days when stored in the fridge, though you might eat it all before then!

Cacao, Black Bean & Activist Mānuka Honey Brownie

• Recommended for this use
• Surfer’s Honey™ ~ Raw Mānuka 50+MGO
• Raw Mānuka Honey 100+MGO

• How to make

• Adapted from Green Kitchen Stories

  
  Ingredients:
  10 soft dates

  1/2 cup Activist Mānuka Honey

  1 1/2 cup cooked black beans (rinsed)

  1/2 cup olive oil or other neutral oil

  1/2 cup plant milk or regular milk

  3 eggs

  1/2 cup oat flour (or same amount rolled oats, mixed into a flour)

  1/2 cup almond flour6 tbsp cacao powder

  1 tsp baking powder

  1 pinch salt

  1 handful crushed walnuts (optional)

  
  Chocolate Avocado Frosting:
  3 soft dates

  1/4 cup Activist Manuka Honey

  3 tbsp coconut oil

  3 tbsp cacao powder

  1 avocado

  
  Sprinkle with sea salt
  
  Method:
  Preheat the oven to 180°C / 350°F. Pit the dates and add them to a food processor along with the honey and rinsed black beans. Mix on high speed. Add oil, milk and eggs and mix until smooth. Add almond flour and oat flour (you can make oat flour from rolled oats by simply blending them in a food processor or grinding them in a mortle and pester), cacao powder, baking powder and salt and pulse until everything is mixed. Stir in walnuts. Place a baking paper in a 28 x 20 cm / 11 x 8 inch rectangular baking dish and bake for 30 minutes. Remove the brownies from the oven once they are firm to touch and leave until completely cool.

  Make the frosting by mixing all the ingredients in a food processor until completely smooth. Taste and adjust the flavors, adding more honey if you want it sweeter and more cacao powder if you want it richer. Spread the frosting over the brownies, sprinkle with sea salt flakes and cut into bite-size pieces. Store in the fridge.

• How to make

  

  • Adapted from Green Kitchen Stories

    
    Ingredients:
    10 soft dates

    1/2 cup Activist Mānuka Honey

    1 1/2 cup cooked black beans (rinsed)

    1/2 cup olive oil or other neutral oil

    1/2 cup plant milk or regular milk

    3 eggs

    1/2 cup oat flour (or same amount rolled oats, mixed into a flour)

    1/2 cup almond flour6 tbsp cacao powder

    1 tsp baking powder

    1 pinch salt

    1 handful crushed walnuts (optional)

    
    Chocolate Avocado Frosting:
    3 soft dates

    1/4 cup Activist Manuka Honey

    3 tbsp coconut oil

    3 tbsp cacao powder

    1 avocado

    
    Sprinkle with sea salt
    
    Method:
    Preheat the oven to 180°C / 350°F. Pit the dates and add them to a food processor along with the honey and rinsed black beans. Mix on high speed. Add oil, milk and eggs and mix until smooth. Add almond flour and oat flour (you can make oat flour from rolled oats by simply blending them in a food processor or grinding them in a mortle and pester), cacao powder, baking powder and salt and pulse until everything is mixed. Stir in walnuts. Place a baking paper in a 28 x 20 cm / 11 x 8 inch rectangular baking dish and bake for 30 minutes. Remove the brownies from the oven once they are firm to touch and leave until completely cool.

    Make the frosting by mixing all the ingredients in a food processor until completely smooth. Taste and adjust the flavors, adding more honey if you want it sweeter and more cacao powder if you want it richer. Spread the frosting over the brownies, sprinkle with sea salt flakes and cut into bite-size pieces. Store in the fridge.

Smoky and Spiked Hot Cocoa

• Recommended for this use
• Raw Mānuka Honey 850+MGO

• How to make

• Makes 2 servings

  
  Ingredients:

  1 can full fat coconut milk
  1 quart unsweetened almond milk
  ¼ cup dutch process cocoa
  ⅓ cup Activist Mānuka Honey
  2 oz 70% baking chocolate (preferably Valrhona or Guittard)
  2 pinches smoked chili flakes (regular chili flakes are fine but you will lose the smoky flavor)
  1 cinnamon stick
  2 star anise
  Mezcal (optional)

  
  Method:

  In a medium saucepan warm at medium low the coconut milk and almond milk until fully blended.

  Add the cocoa and the honey and with a whisk fully incorporate. 

  Before the boiling point add the chocolate and spices. Whisk until the chocolate fully melts.

  Let it simmer at low for 10 minutes or until the drink takes on the spices flavors.

  In a drinking cup pour 1oz Mezcal (optional) and fill up with the hot cocoa. Use a sieve and discard the spices. 

• How to make

  

  • Makes 2 servings

    
    Ingredients:

    1 can full fat coconut milk
    1 quart unsweetened almond milk
    ¼ cup dutch process cocoa
    ⅓ cup Activist Mānuka Honey
    2 oz 70% baking chocolate (preferably Valrhona or Guittard)
    2 pinches smoked chili flakes (regular chili flakes are fine but you will lose the smoky flavor)
    1 cinnamon stick
    2 star anise
    Mezcal (optional)

    
    Method:

    In a medium saucepan warm at medium low the coconut milk and almond milk until fully blended.

    Add the cocoa and the honey and with a whisk fully incorporate. 

    Before the boiling point add the chocolate and spices. Whisk until the chocolate fully melts.

    Let it simmer at low for 10 minutes or until the drink takes on the spices flavors.

    In a drinking cup pour 1oz Mezcal (optional) and fill up with the hot cocoa. Use a sieve and discard the spices. 

ACTIVIST Mānuka Honey, Mint & Shallot Salad Dressing

• Recommended for this use
• Surfer’s Honey™ ~ Raw Mānuka 50+MGO
• Raw Mānuka Honey 100+MGO

• How to make

• Ingredients:

  1 Tbsp. ACTIVIST Mānuka Honey

  4 mint springs, leaves on

  2 tsp. of mustard

  1 shallot peeled and roughly chopped

  3 Tbsp. champagne, white wine or apple cider vinegar

  1/3 cup extra virgin olive oil

   

  Method:

  Put all the ingredients in a blender and pulse until well emulsified and you don’t see any shallot chunks.

  Dress bitter green salad, or mesclun salad with the dressing. Add seasonal fruit in the salad. The dressing can keep 5 days in the fridge.

• How to make

  

  • Ingredients:

    1 Tbsp. ACTIVIST Mānuka Honey

    4 mint springs, leaves on

    2 tsp. of mustard

    1 shallot peeled and roughly chopped

    3 Tbsp. champagne, white wine or apple cider vinegar

    1/3 cup extra virgin olive oil

     

    Method:

    Put all the ingredients in a blender and pulse until well emulsified and you don’t see any shallot chunks.

    Dress bitter green salad, or mesclun salad with the dressing. Add seasonal fruit in the salad. The dressing can keep 5 days in the fridge.

Goat Cheese, Fig Tartelettes with Mānuka Honey Mustard Drizzle

• Recommended for this use
• Surfer’s Honey™ ~ Raw Mānuka 50+MGO
• Raw Mānuka Honey 300+MGO

• How to make

• Ingredients:

  Honey mustard drizzle
  3 Tbsp. ACTIVIST Mānuka Surfer’s Honey
  2 Tbsp. whole grain mustard
  
  Tartelettes
  Store bought puff pastry, thawed
  2 Tbsp. soft goat's cheese
  3 figs, sliced  

  Method:

  In a small saucepan mix the mustard and Mānuka Honey. Warm slightly so the honey is runny. Keep it in a warm place while you are working on the tartelettes.
  
  Preheat oven to 350ºF. Unroll or unfold the puff pastry and pin roll so that it is a little bit thiner. Cut it into small rectangles and place on a (buttered or oiled) parchment paper covered sheet pan.
  
  Spread goat's cheese on each rectangle and top with 2 to 3 fig slices. Bake until the pastry turns golden, around 15-20 mins.
  
  Remove from oven and immediately drizzle with the Mānuka Honey mustard sauce. Add salt and pepper, to taste and serve alongside a tangy or bitter greens salad.

• How to make

  

  • Ingredients:

    Honey mustard drizzle
    3 Tbsp. ACTIVIST Mānuka Surfer’s Honey
    2 Tbsp. whole grain mustard
    
    Tartelettes
    Store bought puff pastry, thawed
    2 Tbsp. soft goat's cheese
    3 figs, sliced  

    Method:

    In a small saucepan mix the mustard and Mānuka Honey. Warm slightly so the honey is runny. Keep it in a warm place while you are working on the tartelettes.
    
    Preheat oven to 350ºF. Unroll or unfold the puff pastry and pin roll so that it is a little bit thiner. Cut it into small rectangles and place on a (buttered or oiled) parchment paper covered sheet pan.
    
    Spread goat's cheese on each rectangle and top with 2 to 3 fig slices. Bake until the pastry turns golden, around 15-20 mins.
    
    Remove from oven and immediately drizzle with the Mānuka Honey mustard sauce. Add salt and pepper, to taste and serve alongside a tangy or bitter greens salad.