The Herb has Two Faces: Cinnamon
You don’t really think about it, it’s there on the shelf of every home, ready to use at a moment’s notice. But now stop. Look at it and think.
This bottle of this strange red/brown powder is more that it seems. It taste great mixed with butter and sugar and smeared on toast. You can smell it clear up the stairs and know mom is baking cinnamon rolls on a cold frosty morning.
But what does it really do?
It helps treat type 2 diabetes, by lowering the fasting blood sugar levels, lowers blood pressure. Lower bad cholesterol (LDL) and raises the good cholesterol (HDL)
Has antifungal, antibacterial, and even antiviral properties, can help treat the symptoms of Alzheimer’s and Parkinson’s, has anti-inflammatory properties, can help manage PCOS, Polycystic ovarian syndrome, high concentration of antioxidants can help protect the body from damage from free radicals and reduce inflammation, reducing risk of cancer and other diseases. Just to name a few.
Cinnamon through available in every store around the world, they don’t all work the same. You have Cinnamomum cassia, or Chinese cinnamon, has a very similar flavor and color, but it does not have the same health benefits. What you need to look for is Cinnamomum verum which provides the health benefits, and this is an expensive spice that is often illicitly substituted with Cinnamomum cassia. I have found it in the Mexican food aisle, or at a Mexican market, the price isn’t bad either. When you are looking on the supermarket shelves, you’ll likely see Cinnamomum cassia sold as Chinese or Cassia cinnamon, whereas Cinnamomum verum will be sold as Ceylon cinnamon. According to our experts, you should opt for the latter.
You will be able to tell Ceylon Cinnamon from Cassia Cinnamon by the look, Ceylon resembles rolled tobacco leaves or old paper, while Cassia Cinnamon looks like bark and is much thinker.
As for dosage, the recommended dosage, according to the U.S. Department of Health, is up to 6 grams daily for 6 weeks or fewer.
Grandma Mason’s Cinnamon Sore Throat Tea
1 cup milk use your favorite dairy or plant-based
½ teaspoon ground cinnamon
½ teaspoon powdered ginger
1 tablespoon mild tasting honey
1. Place milk in a small saucepan and scald (heat) on low until hot but not boiling. Stir in the cinnamon, ginger, and honey until well mixed. Sip to soothe.
2. Or, place all ingredients in a microwave safe cup and microwave on high for 1-1 ½ minutes (microwave times will vary), or until hot. Stir, and sip.
For a sweet treat just because:
I got this recipe from a friend and she in turn got it from someone else. So if you happen to recognize the recipe as yours, please let me know, I am more than happy to give credit to whoever came up with this amazing recipe.
GLUTEN-FREE CINNAMON ROLL CAKE
· 3 cups gluten-free flour (I use Gluten Free Mama’s Almond Flour Blend)
· 1 1/2 teaspoons xanthan gum (leave out if your flour already contains it.)
· ¼ teaspoon salt
· 1 cup sugar
· 4 teaspoons baking powder
· 1½ cups milk
· 2 eggs
· 2 teaspoons pure vanilla extract
· ½ cup butter, melted
· 1 cup butter, softened
· 1 cup brown sugar
· 2 tablespoons gluten-free flour
· 1 tablespoon cinnamon
· 2 cups powdered sugar
· 5 tablespoons milk
· 1 teaspoon vanilla
1. Preheat oven to 350 degrees.
2. Spray a 9×13 glass baking pan with cooking spray.
3. With an electric or stand-up mixer add the gluten-free flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well, slowly stir in the melted butter.
4. The cake batter will be very thick and sticky. Pour into the prepared 9×13 baking pan.
1. In a large bowl, cream butter, brown sugar, gluten-free flour and cinnamon together until well combined and creamy.
2. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
3. Bake at 350 degrees for 35-40 minutes or when a toothpick inserted near the center comes out nearly clean.
1. In a medium bowl, mix the powdered sugar, milk and pure vanilla extract together with a whisk.
2. Drizzle evenly over the warm cake.
3. Serve cake warm or at room temperature.
So the next time you find yourself gazing into your spice cupboard, ask yourself, “What else can these do, other than taste good.
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