Cinnamon is one of my very favorite spices. Nothing can be better than the inviting warming smell of cinnamon around the holidays.
Research has found that there are many other reasons to celebrate cinnamon……..
- A 1/2 teaspoon of cinnamon per day can lower LDL cholesterol.
- Cinnamon may have a regulatory effect on blood sugar, making it especially beneficial for people with type 2 diabetes.
- Cinnamon has shown an amazing ability to stop medication-resistant yeast infections.
- In a study at Copenhagen University, patients given half a teaspoon of cinnamon powder combined with one tablespoon of honey every morning before breakfast had significant relief in arthritis pain after one week and could walk without pain within one month.
- Adding Cinnamon to food inhibits bacterial growth and food spoilage, making it a natural food preservative.
- Smelling cinnamon boosts cognitive function and memory.
- It is a great source of manganese, fiber, iron, and calcium.
Whew! Talk about a spice that packs a punch of health!
You can add a ½ teaspoon to your hot chocolate, oatmeal or any cookie recipe. It will even spice up chicken! Below one of my favorite fall recipes that will be featured in my next book. Acorn Squash is not only delicious but it is a real health food. It contains Vitamins A, C and B6. It is rich in phytonutrients, which helps the body get rid of toxins and may help prevent cancer and heart disease. You will also get a healthy dose of dietary fiber, beta carotene and potassium from this wonderful fall favorite!
Autumnal Acorn Squash
1 acorn squash
1 tablespoon of butter
1 tablespoon of coconut oil
1 tablespoon of agave syrup
1 teaspoon cinnamon
1/8 teaspoon clove
1/8 teaspoon fresh nutmeg
1/8 teaspoon allspice
2 tablespoons dried cranberries
2 tablespoons of unsweetened coconut
Pre-heat the oven to 325 degrees. Cut the squash in half and scoop out the seeds. Melt the butter and coconut oil then add the agave, cinnamon, clove, nutmeg and allspice. Place the squash flesh up in a baking dish and pour the mixture evenly on to both halves. Roast the squash for 45 minutes then take it out and add the cranberries and coconut and put back for another 5 minutes. Serve warm.