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When Wedderspoon Organic reached out to me a few weeks ago, I was super excited to receive their samples of Manuka Honey. What is Manuka? I’m going to tell you, because this is what they told me.

The Maori people of New Zealand have relied on this honey as a “cure-all” for centuries. Apparently, Gwenyth Paltrow and Kate Middleton have expressed their love for the therapeutic benefits of this sticky-sweet substance. Well? If it’s good enough for Gwenyth and Kate it’s good enough for me right?

So what’s so good about it? It has antibacterial, antiviral and anti-inflammatory properties and non GMO. That’s a quadruple threat if I’ve ever heard one. It is perfect for healing dry or problem skin and it has even more health benefits when consumed. I’m totally game to try this, as I have suffered for many years from specific skin conditions that don’t respond to potions and lotions, so I’m going to schmear this stuff on me from head to toe and see what happens next.

Honey seems to be working wonders for my mom. She drinks her hot lemon tea each morning with a big dollop of honey swirling around in the cup. At age 94, she swears by this concoction and you know something? I think she may be right (mind you, she always is right). From all the research I’ve been doing lately, it seems that your body needs an alkaline kick start each day. I would never have known this, but lately I’ve become my own “WEB MD”. This alkaline in your body thing would include a cup of warm water, a squeeze of lemon and a dash of sea salt. With the addition of theManuka Honey, this drink just upped it’s “AAA game” (antibacterial, antiviral and anti-inflammatory).

But let’s talk the recipe du jour shall we? I’ve always made my mini carrots with a honey glaze. Like always. What can I say? I like sweet things. The other day at the market, I came across these mini rainbow carrots. Mini? Rainbow? Hello. In the shopping cart they went.

I thought about how I could incorporate the Manuka Honey in this recipe and came up with a simple drizzle that is laced with cinnamon and the glorious juice from a blood orange.

I’m totally in love with blood oranges not only for their deep rich color but their flavour differs from a regular orange. Light citrus notes with a hint of raspberry. Uh, you need blood oranges in your life, yes you do.

This simple side came together quite easily and if I do say so myself, it was a plethora of beauty and goodness on a platter. The phrase “eat the rainbow” is the only thing that comes to mind when looking at this. Filled with delicious veggies, a sweet drizzle that is packed with nutrients, this is a winner for a side dish at dinner.

Thank you Wedderspoon Organic! I’m going to be wearing your honey inside and out.

ROASTED RAINBOW VEGETABLES WITH BLOOD ORANGE MANUKA HONEY DRIZZLE

Roasted Veggies -1 small bag of tricolor baby carrots -2 yellow beets, spiralized -olive oil -salt & pepper -fresh parsley, finely chopped -½ cup fresh pea shoots -½ cup diced red cabbage -¼ cup pine nuts

Manuka Honey Blood Orange Cinnamon Drizzle -⅓ cup blood orange juice, about 2 blood oranges -zest from 2 blood oranges -1 tablespoon fresh lemon juice -pinch of cinnamon -2 tablespoons Manuka Honey -pinch of sea salt -1 tablespoon olive oil

1) Preheat oven 400°F. 2) Toss your carrots and beets with olive oil, salt, pepper and fresh parsley. Place on a lined baking sheet and bake for 30 to 40 minutes until just tender. 3) Meanwhile, make your drizzle by combining the blood orange juice, lemon juice, orange zest cinnamon, honey, sea salt and olive oil. Whisk until combined. 4) Arrange carrots, beets, pea shoots and red cabbage on a platter. Drizzle with orange/honey mixture and garnish with additional blood orange segments and pine nuts if desired and serve warm.

See ya next week!

debi @simplybeautifuleating simplybeautifuleating.com