How to use

    • ACTIVIST Mānuka Honey has been proven to have efficacy against antibiotic-resistant microbes, promoting its healing powers against pathogens internally and externally. When sick, it can improve sore throats, help soothe coughs and improve common cold symptoms. ACTIVIST Mānuka Honey also helps people with acute sinus problems and allergies.

      We take a spoonful of ACTIVIST Raw Mānuka Honey in the mornings when our hay fever begins to act up or when our family has a sore throat. Take a teaspoon a day for immune support for the entire family (apart from infants under 12months of age).

ACTIVIST Mānuka Honey Ayurvedic Turmeric Tea

    • This lightly spiced drink is packed with anti-inflammatory and antioxidant properties, thanks to a dose of ACTIVIST Mānuka Honey and peppery turmeric. Mānuka Honey adds just the right amount of sweetness, while the ginger and black pepper add a little heat.


      1/2 tsp. organic ground turmeric
      1/2 tsp. ashwaghanda
      1/2 tsp. cinnamon
      1/4 tsp. ground ginger
      1 pinch ground black pepper
      1 tsp. coconut oil
      1 tsp. vanilla extract
      1 tsp. ACTIVIST Mānuka Honey
      1 cup nut milk (we use homemade hemp milk)


      Heat all ingredients in a saucepan on low to medium heat, whisking to combine.

      Blend in your blender for 30 seconds to a minute, to make it frothy.

      Serve immediately and enjoy every sip!

ACTIVIST Mānuka Immune Elixir Tonic

    • 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, Lemon and Turmeric Elixir

    • Looking for a simple, yet effective natural remedy for the cold and flu? We love making this ACTIVIST Mānuka Honey Lemon Ginger Elixir that is so easy to make, and the whole family can use it.


      8 oz. turmeric and/or ginger, peeled, chopped

      ½ cup fresh lemon juice

      ⅓ cup ACTIVIST Mānuka Honey


      Pulse ginger in a food processor to a coarse paste (or finely grate). Bring ginger and 6 cups water to a boil in a medium saucepan; reduce heat and simmer until reduced to 3 cups, 30–40 minutes.

      Strain into a large jar and mix in lemon juice and Mānuka Honey; add more lemon juice or Mānuka Honey, if desired. Let cool; cover and chill.

      Brew can be made 2 weeks ahead. Keep chilled and dilute with warm water to desired potency when ready to drink.

ACTIVIST Mānuka Honey Turmeric Milk

    • Makes 2 servings

      2 cups almond or oat milk

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

      2 to 4 teaspoons ACTIVIST Mānuka Honey

      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

    • 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.


      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)


      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.

    • This body scrub exfoliates and gently removes dead skin cells, while replenishing the skin with hydrating Mānuka Honey and Mānuka Oil. 


      ½ cup ACTIVIST Mānuka Honey

      ½ cup brown sugar

      ¼ cup of body oil of choice

      5 drops of Mānuka Oil


      Select oil of choice such as sweet almond, jojoba, argan, sea buckthorn, coconut, castor, apricot  or kernel. Mix ingredients together in a bowl. Generously apply all over the body. Leave on for 5 minutes or rinse off in the shower right away.

Activist Mānuka Honey, Mānuka Oil & Aloe Vera Face Mask

    • Ingredients:

      1 tbs Activist Mānuka Honey

      2 tbs fresh, gutted aloe

      1 tsp chlorella

      2 drops Activist Mānuka Oil


      Mix all ingredients together in a bowl. Whisk as needed to get a desired consistency. Slather on face generously. Leave on for 20 to 30 minutes. Wipe clean with a warm washcloth. Follow with Activist Green Botanical Serum.

Activist Green Botanical Serum

    • 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.

    • This mask works wonders for hydrating the scalp and hair. It provides vast amounts of nutrients and leaves the hair silky smooth. It is also wonder at reducing dandruff and other scalp complaints such as itchiness and redness. 


      ½ cup Activist Mānuka Honey

      ½ avocado

      ½ cup coconut oil

      7 drops mānuka oil

      7 drops peppermint essential oil (optional)

      7 drops rosemary essential oil (optional)


      Wet hair. Mix all ingredients together in a bowl. Slather on hair and scalp generously. For longer hair, tie hair back. Let the mask sit overnight for the best results. Wash out in the shower.

Activist Mānuka Oil Mask & Green Botanical Serum

    • 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.

Activist Mānuka Honey Summer Face Mask

    • This Mānuka Honey mask is great for calming inflammation, detoxifying, and hydrating the skin, as well as works as an anti-bacterial remedy. 


      1 tbs Activist Mānuka Honey

      2 tbs fresh gutted aloe

      1 tsp chlorella

      1/8 tsp mānuka oil


      Mix all ingredients together in a bowl. Whisk as needed to get a desired consistency. Slather on face generously. Leave on for 20 to 30 minutes. Wipe clean with a warm washcloth. Follow with Activist Green Botanical Serum.

Goat Cheese Toast with Mānuka Honey, Herbs and Petals

    • Makes 1 


      1 slice of European style seeded whole grain bread, freshly toasted

      1 ounce, about 2 tablespoons, soft, fresh goat cheese, room temperature

      Activist Mānuka honey for drizzling

      Herbs and edible petals to sprinkle, such as fresh thyme leaves, holy basil blossoms, rosemary flowers, marjoram leaves and marigold petals

      Freshly ground black pepper


      Spread the warm toast thickly with goat cheese. Drizzle honey generously over the cheese and sprinkle with herbs and petals. Season with pepper and serve. 

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

    • 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



      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.

Green Smoothie with Mānuka Honey

    • Makes 1


      1 cup packed fresh kale and or spinach leaves 

      1 tart, green apple, cored and cut into chunks

      ¾ cup unsweetened almond or oat milk

      1 tablespoon fresh lemon juice

      2 quarter-sized slices fresh ginger

      2 teaspoons (or more) Activist Mānuka honey


      Combine the kale, apple, almond milk, lemon juice and ginger in a blender and puree until smooth. Blend in 2 teaspoons honey, adding more to sweeten to taste. 

Activist Mānuka Honey and Cacao Granola

    • 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.


      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


      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!

Fall Salad with Mānuka Honey Vinaigrette

    • Makes 4 to 6 servings

      Use mandoline or V-slicer to cut the fennel and persimmons into thin slices.

      Mānuka Vinaigrette:

      3 tablespoons Champagne vinegar

      3 tablespoons minced shallot

      1 tablespoon Activist Mānuka honey

      ½ teaspoon fine sea salt

      ⅓ cup hazelnut or extra virgin olive oil

      6 cups mixed salad greens

      1 small fennel bulb, trimmed and very thinly sliced

      2 fuyu persimmons, very thinly sliced

      ½ cup fresh pomegranate arils

      ½ cup toasted hazelnuts

      For the vinaigrette: Whisk the vinegar, shallot, honey and salt and blend in a small bowl. Gradually whisk in the oil.

      Toss the salad greens, fennel and persimmon with enough dressing to season to taste in a bowl.

      Divide the salad among plates; sprinkle with pomegranate arils and hazelnuts and serve. 

Yogurt Parfait with Mānuka Honey

    • Makes 2


      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

      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

    • Makes 4 to 6 servings 


      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


      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. 

Mānuka Honey, Herbs and Citrus Candied Mixed Nuts

    • Ingredients:

      2 cups raw mixed nuts (almonds, walnut, pecan, cashew…)
      2 teaspoons Activist Mānuka Honey
      2 tablespoons olive oil
      1 tablespoon freshly squeezed lemon or orange juice
      2 tablespoon chopped thyme and rosemary leaves
      Salt ( preferably Maldon  ) and freshly crushed pepper to taste. 
      Peeled zest of 1 orange


      Pre-heat the oven at 350 degrees. Put the mixed nuts in a medium bowl. 
      In a small bowl mix together the Activist honey, the olive oil, the lemon or orange juice. Add the chopped herbs.

      Mix the nuts and the honey-oil- herbs, making sure each nut is well coated.

      Lined a baking sheet with parchment paper and spread the nuts on it . Salt and pepper the nuts to taste.

      Bake in the oven for 8 min. Take out of the oven and incorporate the zest while still hot.

      Let the nuts cool fully before serving. 

Mānuka Honey, Mezcal, Cranberry-citrus Cocktail

    • Makes 2 servings


      ½ cup unsweetened cranberry juice

      ¼ cup (2 ounces) mezcal

      2 tablespoons fresh lime juice

      1 tablespoon Activist Mānuka honey, plus more for brushing

      1 finely grated orange zest, plus 1 2-inch-long strip



      Stir the cranberry juice, mezcal, lime juice and honey in a cocktail shaker until the honey dissolves. Place the grated orange zest on a small plate. Dip a small pastry brush in honey and paint the rim of two cocktail glasses. Dip the honey coated rims into the orange zest to coat. Add ice and the strip of orange zest to the shaker; seal and shake vigorously. Strain the cocktail into the glasses, garnish with a cranberry if desired and serve. 

Roasted Cauliflower with Mānuka Honey Butter and Spice Drizzle

    • Makes 2 servings


      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)


      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. 

Mānuka Honey-Nut Tart

    • 8 servings


      1 cup whole wheat flour

      1 tablespoon sugar

      ½ teaspoon fine sea salt

      7 tablespoons chilled unsalted butter, cut into pieces

      1 egg yolk


      ¾ cup heavy whipping cream

      ⅓ cup sugar

      3 tablespoons brown sugar

      3 tablespoons Activist Mānuka Honey, plus more for drizzling

      ½ cup coarsely chopped walnuts

      ½ cup sliced almonds

      ⅓ cup shelled pistachios

      For the crust:

      Combine the flour, sugar and salt in a large bowl. Cut in the butter pieces using a pastry blender or fingertips until the mixture resembles coarse meal. Using a fork, mix in the yolk. Gather the dough into a ball; flatten into a disk. Wrap the dough disk in waxed paper and chill 30 minutes. (Dough can be made 2 days ahead; keep chilled. Let the dough soften slightly at room temperature before continuing.)

      Roll the dough out on a lightly floured surface to a 10-inch round. Transfer the dough to a 9-inch-diameter tart pan. Press the dough into the pan. Freeze until firm.

      For the tart:

      Position rack in the bottom third of the oven and preheat to 400°F.  Combine the cream, both sugars and honey in a heavy small saucepan. Stir over low heat until the sugar dissolves. Increase the heat to medium-high and boil until the mixture thickens and darkens slightly, about 4 minutes. Cool slightly; stir in the nuts. Spoon the filling into the crust, spreading evenly with the back of the spoon.

      Bake until the filling bubbles thickly and is deep amber in color and the crust is golden brown, about 30 minutes.

      Remove from oven; drizzle lightly with additional honey to glaze. Cool completely.

Mānuka Honey Poached Pears with Whole Spices

    • Enjoy these aromatic pears on their own, with the Mānuka Honey-Nut Tart or with a bit of cream or yogurt.

      8 servings


      4 cups water

      2 tablespoons brown sugar

      2 cinnamon sticks

      3 star anise

      8 whole cloves 

      4 pears, halved, peeled cored

      2 tablespoons or more Activist Mānuka honey


      Bring the water, brown sugar and spices to boil in a heavy large saucepan. Reduce heat to medium low, cover and simmer 5 minutes to develop flavors. Add the pears to the poaching liquid and simmer gently, stirring occasionally until the pears are just tender when pierced with a thin skewer, about 10 minutes. Remove from heat and gently stir the honey into the pears and poaching liquid and cool completely.

      Store the pears in the poaching liquid in the refrigerator for up to 1 week.

Activist Mānuka Honey Coconut Banana Bread

    • 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.


      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


      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

    • Adapted from Green Kitchen Stories

      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

      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.

Mānuka Honey, Hibiscus and Fig Leaf Granita with Basil Oil Drizzle

    • Ingredients:

      2 cups mineral or filtered water
      ⅓ cup Activist Mānuka Honey
      ⅓ dry hibiscus flowers
      1 to 2 toasted fig leaves (optional)
      1 bouquet of basil, leaves picked and washed
      1 cup of olive oil


      In a medium saucepan bring to a boil the water, honey, hibiscus and fig leaves. Let it simmer for 10 min. Taste for sweetness and add more honey if you like. Frozen dish might need more sweetness than room temperature dishes because the cold will numb the taste buds.

      Turn off the heat, drain the liquid into a freezer safe container or dish (I used a small cake pan). Let it cool fully and put it in the freezer.

      At the one hour mark take the dish out of the freezer and grate the mixture with a fork. Repeat every 30 min, until you get the consistency of finely crushed ice.

      In the meantime, make the basil oil. Bring a medium saucepan half filled with water to a boil. Blanch the basil leaves for 20 seconds. Immediately drain and transfer to an ice cold bath. Drain the leaves again by squeezing all the liquid you can with your hand.

      In a blender on high mix the basil leaves and the oil until it emulsifies and there aren't any large herbs pieces. With a sieve drain the oil and discard the leaves. You should have a vibrant green oil. You can use the leftover oil in salad dressing or on cheese. I also use it drizzled on fresh strawberries.

      In a glass serve the granita and drizzle with the basil oil.

Radicchio and Mānuka Honey-pickled Persimmon Salad

    • Ingredients:

      1 head of radicchio or any other chicory
      1 persimmon sliced thin 
      1 teaspoon Activist Mānuka Honey
      1 tablespoon apple cider vinegar
      Generous grind of pepper
      3 tablespoons olive oil
      1 tablespoon soft herbs chopped (I used chervil, but tarragon or parsley would be good)
      Blue cheese (optional)
      Toasted hazelnuts (optional)


      Place the persimmon slices in one layer in a bowl. Mix the honey and vinegar until fully dissolved. Cover the persimmon with the honey-vinegar and a generous amount of pepper,  and let it pickle for 10-15min.

      In the meantime, wash the radicchio head, and dry the leaves thoroughly. 
      Drain the persimmon and reserve the honey-vinegar. In a small bowl mix together the olive oil and honey-vinegar. Add salt and pepper to taste. 

      Season the salad with the dressing. One tablespoon at a time, so as not to drench the leaves. Display the radicchio in a salad bowl or plate and garnish with the persimmon, herbs and the cheese and nuts if using. 

Smoky and Spiked Hot Cocoa

    • Makes 2 servings


      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)


      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, Blueberry & Sage Shrub

    • Ingredients:

      2 tablespoons ACTIVIST Surfer’s Honey™ ~ Raw Mānuka 50+MGO

      1/2 cup wild blueberries or regular fresh blueberries

      10 sage leaves

      1 cup water

      1/4 cup apple cider vinegar


      Put all ingredients except for the vinegar in a small saucepan that has a lid. Gently bring to a boil and turn off the heat. Cover and let cool completely.

      When cooled, strain the mixture (keep the blueberries to use as a compote on yogurt or on toast).

      Add vinegar to the liquid and store in a cool dark place for a couple of days. Use with sparkling water as a refreshing drink or as a mixer in a cocktail.

ACTIVIST Mānuka Honey, Mint & Shallot Salad Dressing

    • 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



      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.

Mānuka Honey, Blueberry & Thyme Crostata

    • Ingredients:

      1 1/4 cup flour
      1 stick of butter cut in small cubes and stored in freezer for 5 min
      1 Tbsp. water
      1 Tbsp. sugar
      Pinch of salt

      2 Tbsp. ACTIVIST Raw Mānuka Honey
      2 pints of blueberry
      3 sprigs of thyme 

      For the crust, add in a food processor the flour, sugar, and salt. Pulse to combine. Remove butter from the freezer and add it to the flour mix. Pulse until the butter resembles large crumbs. If the dough doesn't stick together when pinching the mix, add cold water until the dough come together. Be careful to not over process the dough. Small chunks of butter should remain. Form a ball with the dough and place in the fridge while making the blueberry mix.

      In a saucepan combine all ingredients with the exception of 1/4 cup of blueberries. Simmer until the blueberries break down and you get what looks like a compote. Not too juicy but not dry either.Remove from heat and add the remaining blueberries.

      Remove crust from fridge and using a pin, roll until you get a “circle” 14 inches in diameter (doesn’t have to be a neat round, we like the rustic aspect of uneven edges).

      Cover a sheet pan with parchment paper and place the crust on it. Optional: If you have on hand, sprinkle the crust with almond flour, that will soak up a bit of the juice.

      Pour the blueberry mixture in the center of the crust, leaving 2 inches clear on the edge.

      Fold the edge and pinch together to stick. Optional: Brush the edges with a bit of egg wash, diluted with milk, and sprinkle some turbinado sugar. Place the crostada in a 350ºF oven and bake for approximately 30 minutes or until the crust is golden.

Goat Cheese, Fig Tartelettes with Mānuka Honey Mustard Drizzle

    • Ingredients:

      Honey mustard drizzle
      3 Tbsp. ACTIVIST Mānuka Surfer’s Honey
      2 Tbsp. whole grain mustard

      Store bought puff pastry, thawed
      2 Tbsp. soft goat's cheese
      3 figs, sliced  


      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.

Mānuka Honey, Clementine & Almond Cake

    • Adapted from Ottolenghi's recipe


      ¾ cup plus 2 Tbsp. unsalted butter
      1.5 cups ACTIVIST Raw Mānuka Honey
      Grated zest and juice of 4 clementines
      Grated zest and juice of 1 lemon
      2½ cups ground almonds or almond meal / flour (We like to use the almond meal generated from making homemade almond milk, it's coarser than most store-bought flour)
      5 large free-range eggs, beaten
      ¾ cup plus 2 tbs all-purpose flour, sifted (optional)
      Pinch of salt
      Long strips of orange zest to garnish


      Preheat the oven to 350°. Lightly grease a 9 inch springform pan with butter and line the sides and bottom with parchment paper.

      Place the butter, 1 1/4 C of the Mānuka Honey and both zests in a stand mixer fitted with the beater attachment and beat on low speed until combined. Add half the ground almonds and continue mixing until combined. With the machine running, gradually add the eggs, stopping to scrape the bottom and sides of the bowl a couple of times as you go. Add the remaining ground almond, the flour, and the salt and beat until completely smooth.

      Pour the cake batter into the pan and level it with an offset spatula.

      Bake the cake for 50 to 60 minutes. Check to see if it is ready by inserting a skewer into the center. It should come out a little bit moist.

      When the cake is almost done, place the remaining 1/4 C of Mānuka Honey and the citrus juices in a small saucepan and bring to a boil (the juices should total about ½ cup, remove some juice if needed). When the syrup boils, remove it from the heat.

      As soon as the cake comes out of the oven, brush it with the boiling syrup, making sure all the syrup soaks in. Leave the cake to cool down completely in the pan before you remove it. You can then serve it as it is, garnished with orange zest strips, or store it for up to 3 days in an airtight container.