Ezeebee Overseas is a land of honey where you will get the world's best honey. We manufacture natural honey and skill in consumer and bulk packaging. Beez exclusively is involved in exporting honey. We excel in private labeling. Beez aspires to be a world class supplier of natural honey .We have been in this field for more than 10 years and have supplied premium quality honey worldwide.

Summer Fruit Soup

  • 1/2 cup honey
  • 1 Tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 3 cups (16 oz.) pitted cherries or blueberries, thawed if frozen
  • 3 large peaches, peeled, pitted and cut into 1/2-inch cubes
  • 2 cups plain nonfat yogurt

In large saucepan, combine honey, cornstarch, vanilla and cinnamon; mix well. Stir in fruit. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low; simmer 5 minutes or until fruit is tender. Remove from heat; transfer to large bowl. Remove 1 cup of liquid from fruit mixture. In medium bowl, combine liquid with yogurt. Pour into small pitcher.

Refrigerate both mixtures for at least two hours. To serve, spoon fruit mixture into 4 large bowls. Pour yogurt mixture evenly over fruit in bowl.

Nutrition: 303 Calories * 1 g Fat Total * 71 g Carbohydrates * 3 mg Cholesterol * 8 g Protein * 77 mg Sodium * 4 g Dietary Fiber *

Honey Carrot Soup

  • 1 lb. carrots, peeled and thinly sliced
  • 2 cups reduced-sodium chicken broth
  • 1 onion, chopped
  • 1 cup 2% low-fat milk
  • 1/4 cup honey
  • Ground nutmeg
  • Minced chives

Place carrots, onion and chicken broth in large saucepan. Cover and simmer over medium heat about 15 minutes or until carrots are tender. Transfer mixture to blender or processor; blend until smooth. Return to saucepan. Add honey and milk. Return to simmer. *Subsititute 1 (20-ounce) package of frozen sliced carrots, if desired.

Serving Suggestion: Serve hot sprinkled with nutmed. Garnish with chives. May be served chilled, if desired.

Nutrition: 169 Calories * 2 g Fat Total * 5 mg Cholesterol * 6 g Protein * 33 g Carbohydrates * 460 mg Sodium * 3 g Dietary Fiber * 11% Calories from Fat *

Sweet and Hot Red Pepper and Tomato Soup

  • 3 Tablespoons vegetable oil
  • 2 leeks, white part only, cleaned and chopped
  • 1 stalk celery, chopped
  • 2 medium red bell peppers, seeded and chopped
  • cayenne pepper
  • 1 Tablespoon grated fresh ginger root
  • 1 can (28 oz.) plum tomatoes, chopped, reserve juice
  • 3 cups chicken or vegetable broth
  • 6 Tablespoons honey
  • 2 Tablespoons balsamic vinegar
  • Salt and pepper, to taste
  • 3 Tablespoons fresh mint, chopped
  • 3 Tablespoons fresh parsley, chopped

In a large saucepan, heat oil over medium heat until hot. Add leeks, celery and peppers; cook 8 to 10 minutes or until soft. Stir in cayenne and ginger; cook 1 minute. Stir in tomatoes with juice, broth, honey and vinegar. Bring to a boil; reduce heat and simmer, partially covered, 25 minutes. Remove from heat. Cool soup slightly; puree in blender or food processor until smooth. Season with salt and pepper. Reheat if necessary and serve sprinkled with mint and parsley. Serve warm or cold.

Nutrition: 206 Calories * 8.04 g Fat Total * 4.76 g Protein * 0 mg Cholesterol * 32.0 g Carbohydrates * 623 mg Sodium * 2.85 g Dietary Fiber * 33% Calories from Fat *

A Honey of a Chili

  • 1 package (15 oz.) firm tofu
  • 1 Tablespoon vegetable oil
  • 1 cup chopped onion
  • 3/4 cup chopped green bell pepper
  • 2 cloves garlic, finely chopped
  • 2 Tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 1 can (28 oz.) diced tomatoes, undrained
  • 1 can (15-1/2 oz.) red kidney beans, undrained
  • 1 can (8 oz.) tomato sauce
  • 1/4 cup honey
  • 2 Tablespoons red wine vinegar

Using a cheese grater, shred tofu and freeze in zippered bag or airtight container. Thaw tofu; place in a strainer and press out excess liquid. In large saucepan or dutch oven, heat oil over medium-high heat until hot; cook and stir onion, green pepper and garlic 3 to 5 minutes or until vegetables are tender and begin to brown. Stir in chili powder, cumin, salt, oregano and crushed red pepper. Stir in tofu: cook and stir 1 minute. Stir in diced tomatoes, kidney beans, tomato sauce, honey and vinegar. Bring to a boil; reduce heat and simmer, uncovered, 15 to 20 minutes, stirring occasionally.

Nutrition: 295 Calories * 9 g Fat Total * 41 g Carbohydrates * 0 mg Cholesterol * 18 g Protein * 9 g Dietary Fiber * 1022 mg Sodium * 26% Calories from Fat *