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Bee Pollen Compound Butter
Background info: For over 40,000 years, humans have cultivated a sacred relationship with bees and have relied on their homespun creations, such as pollen and honey, as an important energy source. From the honey-hunting Kulung of Nepal to the descendents of the Mayans in Central America, many traditional cultures continue to depend on the humble honeybee’s resources for a variety of uses, including using bee pollen for medicinal application.
The protein content of bee pollen may be one reason for its widespread use in traditional medicine. Bee pollen contains vital amino acids, such as lysine, which helps the body absorb essential minerals, like calcium and zinc, and also promotes collagen growth.
—Price-Pottenger
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Active time: 15 minutes
Total time: 30 minutes
Ingredients
- 1 pint heavy cream or one stick of grassfed butter
- 2 teaspoons fresh ground cinnamon
- 2 tablespoons local bee pollen
- 2 tablespoons raw honey
- Pinch of nutmeg
- Celtic sea salt, to taste
Directions
- If using heavy cream, whip in a stand mixer until the fat separates from the liquid. Strain the butter fat in cheesecloth and give it a good rinse in cold water. It’s important to squeeze all the remaining liquid out; otherwise, the butter will spoil faster.
- Put formed butterball (or softened stick of butter) back in the stand mixer. With the paddle attachment, mix in cinnamon, nutmeg, honey, and salt until well combined.
- Place mixture on a sheet of parchment paper about a foot long.
- Fold one end of paper over butter. Using a hard straightedge or a sheet tray, push butter away from you while holding remaining paper down with your other hand, to form butter into a cylinder.
- Using your hands, gently roll the cylinder of butter forward. Grip the ends of the paper and twist them in opposite directions to shape butter mixture into a log. Place in freezer until slightly hard.
- Sprinkle bee pollen on work surface and roll butter log until pollen is evenly dispersed.
- Chill until firm and slice as needed. Cover with plastic wrap and freeze for up to 6 months.
Chef Taylor Allen attended San Diego Culinary Institute where she acquired knowledge of traditional French cooking techniques. Taylor offers personal, in-home ancestral food preparation and real-food kitchen retrofits. She specializes in GAPS protocol as well as paleo and gluten- and casein-free meals.
Check out other recipes from Taylor Allen:
Chile Verde with Black-Eyed Peas
Published in the Price-Pottenger Journal of Health & Healing
Spring 2022 | Volume 46, Number 1
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