Bee pollen, often hailed as a superfood, is not only a nutritional powerhouse but also a versatile ingredient that can elevate savoury dishes to new heights. This vibrant golden granule is packed with vitamins, minerals, and antioxidants, making it an excellent addition to various recipes. Whether you’re looking to enhance the flavour of your meals or boost their nutritional value, incorporating bee pollen into savoury dishes is a delicious way to do so. Here are some enticing ideas that showcase how bee pollen can be used in savoury cooking.
Smashed Avocado on Toast with Bee Pollen
Ingredients:
- Ripe avocados
- Whole grain or sourdough bread
- Lemon juice
- Salt and pepper
- Red pepper flakes (optional)
- Bee pollen for topping
Instructions:
- Toast the bread to your liking.
- In a bowl, mash the ripe avocados with lemon juice, salt, and pepper.
- Spread the smashed avocado generously over the toasted bread.
- Sprinkle with red pepper flakes if desired and finish with a sprinkle of bee pollen for added nutrition and a hint of sweetness.
Roasted Vegetable Medley with Bee Pollen
Ingredients:
- 1 small sweet potato, peeled and cut into chunks
- 3 carrots, peeled and cut into chunks
- 1 onion, quartered
- 1 zucchini, sliced
- Cherry tomatoes
- Olive oil
- Salt and pepper
- Fresh herbs (like thyme or rosemary)
- Helio Hives Bee pollen for garnish
Instructions:
- Preheat the oven to 180°C (356°F).
- Place all the chopped vegetables in a roasting pan. Drizzle with olive oil and season with salt, pepper, and fresh herbs.
- Roast in the oven for 20–25 minutes or until the vegetables are soft and slightly caramelized.
- Once done, transfer to a serving bowl and sprinkle generously with bee pollen before serving.
Roasted Butternut Squash with Yogurt and Bee Pollen
Ingredients:
- 1 small butternut squash, peeled and cut into wedges
- Olive oil
- Salt
- Greek yogurt
- Pickled butternut squash (optional)
- Butter-roasted hazelnuts (optional)
- Bee pollen for garnish
Instructions:
- Preheat your oven to 180°C (356°F).
- Toss the butternut squash wedges in olive oil and salt, then roast for about 40 minutes or until tender.
- Serve the roasted squash topped with Greek yogurt, pickled butternut squash, butter-roasted hazelnuts, and a sprinkle of Helio Hives bee pollen for added flavour and nutrition.
Baked Ricotta with Bee Pollen
Ingredients:
- 500g ricotta cheese
- 50g grated Parmesan cheese
- 2 teaspoons grated lemon zest
- 3 teaspoons bee pollen (plus extra for sprinkling)
- Fresh thyme leaves
- Olive oil for drizzling
Instructions:
- Preheat your oven to 180°C (350°F).
- Mix ricotta, Parmesan, lemon zest, thyme, and Helio Hives bee pollen in a bowl until well combined.
- Place the mixture into baking rings on a lined baking tray.
- Bake for about 10 minutes until golden.
- Drizzle with olive oil and serve warm, garnished with additional bee pollen.
Roasted Carrot Hummus with Turmeric and Bee Pollen
Ingredients:
- 1.5 cups chopped carrots (about 3–4 medium carrots)
- 2 cups cooked chickpeas
- 3 tablespoons tahini
- 1 teaspoon ground turmeric
- 1 teaspoon bee pollen
Instructions:
- Preheat your oven to 400°F (200°C).
- Toss chopped carrots in olive oil and roast for about 30–40 minutes until tender.
- In a food processor, blend roasted carrots with chickpeas, tahini, turmeric, bee pollen, lemon juice, salt, and olive oil until smooth.
- Serve as a dip or spread on toast or crackers.
Bee Pollen-Infused Miso Soup
Ingredients:
- 4 cups vegetable broth
- 3-4 tablespoons white miso paste
- 1/2 cup chopped green chard or spinach
- 1/4 cup firm tofu, cubed
- 1/4 cup green onions, chopped
- 2 tablespoons bee pollen
- Optional: 1 sheet nori seaweed, torn into pieces
- Optional: Ichimi togarashi (Japanese chili pepper) for heat
Instructions:
- Heat vegetable broth in a medium saucepan to a low simmer.
- In a small bowl, whisk miso paste with a little hot water to create a smooth mixture.
- Add green chard, tofu, and green onions to the broth. Simmer for 5 minutes.
- Remove from heat and gently stir in the miso mixture.
- Sprinkle bee pollen on top just before serving.
- Garnish with nori and a pinch of ichimi togarashi if desired.
- Serving Notes:
- Best served immediately
- Bee pollen adds a unique floral note and nutritional boost
- Serves 2-3 people
Pro Tip: Do not boil miso paste, as it can destroy beneficial microbes. Always add it after removing from heat.
Savoury Quinoa Salad with Bee Pollen
This vibrant and nutritious Savoury Quinoa Salad is not only packed with flavour but also enhanced with the nutritional benefits of bee pollen. Perfect as a light lunch or a side dish, this salad combines fresh vegetables, protein-rich quinoa, and the unique touch of bee pollen for a delightful twist.
Ingredients:
- 1 cup quinoa (rinsed)
- 2 cups vegetable broth or water
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper (any color), diced
- 1/4 red onion, finely chopped
- 1 cup fresh parsley, chopped
- 1/4 cup feta cheese (optional), crumbled
- 1/4 cup walnuts or almonds, chopped
- 3 tablespoons bee pollen
- For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions:
Step 1: Cook the Quinoa
In a medium saucepan, bring the vegetable broth (or water) to a boil.
Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
Remove from heat and let it cool for a few minutes.
Step 2: Prepare the Vegetables
While the quinoa is cooking, prepare your vegetables. In a large mixing bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, and parsley.
Step 3: Make the Dressing
In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined.
Step 4: Combine Ingredients
Once the quinoa has cooled slightly, add it to the bowl with the vegetables.
Pour the dressing over the salad and toss gently to combine all ingredients thoroughly.
Add in the crumbled feta cheese (if using), chopped nuts, and Helio Hives bee pollen. Toss again gently to mix.
Step 5: Serve
Serve immediately or refrigerate for about 30 minutes to allow flavours to meld.
Garnish with additional bee pollen before serving for an extra nutritional boost.
Notes:
This salad can be customized by adding other ingredients such as avocado, chickpeas, or other seasonal vegetables. Bee pollen adds a unique floral flavour and nutritional benefits such as vitamins and antioxidants.
Herb-Crusted Chicken with Bee Pollen
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 tablespoons dried herbs (mix of basil, thyme, oregano)
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons Helio Hives bee pollen
- 1/4 cup Parmesan cheese, grated
- 1/4 cup panko breadcrumbs
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
Instructions:
- Preheat oven to 375°F (190°C).
- In a mixing bowl, combine dried herbs, garlic powder, salt, pepper, bee pollen, Parmesan cheese, and panko breadcrumbs.
- Brush each chicken breast with Dijon mustard.
- Coat the chicken thoroughly with the herb-bee pollen mixture, pressing gently to ensure the coating adheres.
- Heat olive oil in an oven-safe skillet over medium-high heat.
- Sear the chicken for 3-4 minutes on each side until golden brown.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Let rest for 5 minutes before serving.
- Serving Suggestion:
- Garnish with additional bee pollen and fresh herbs. Serve with a side of roasted vegetables or a light salad.
Note: The bee pollen adds a unique nutritional boost and subtle floral note to this classic herb-crusted chicken recipe.
Bee pollen can enhance a variety of savoury dishes by adding not only nutritional benefits but also a unique flavour profile that complements many ingredients. From avocado toast to roasted vegetables and even hummus, incorporating bee pollen into your meals is an easy way to boost their health benefits while enjoying delicious flavours.
