Are you eating enough cinnamon?

We're on to item #4 on the Healthy Foods You're Not Eating list...and it's another one of my favourites: Cinnamon.

YUMMMMM......one of my favourite spices in baked goods, as well as one of my favourite smells. Considering the amount of cinnamon-scented candles that were on the Target shelves today, I'm assuming that I'm not the only one that feels this way!

So, why cinnamon? Here are some reasons, from HealthDiaries.com

1) Studies have shown that just 1/2 tsp of cinnamon a day can help lower LDL cholesterol.

2) Several studies suggest that cinnamon can have a regulatory effect on blood sugar.

3) In some studies, cinnamon has shown an amazing ability to stop medication-resistant yeast infections, as well as an anti-clotting effect on blood.

4) In a study published by researchers at the U.S. Department of Agriculture in Maryland, cinnamon reduced the proliferation of leukemia and lymphoma cancer cells.

5) It's been shown to have an effect on arthritis pain (reducing pain when taken daily, along with honey).


Add into the mix that it's a great source of manganese, fiber, iron, and calcium, and you've got a great spice to use in the kitchen!!

Everyone knows that you can have delicious baked goods with cinnamon (be careful though - it can really effect the rising of your baked goods, so make sure to not play around TOO much with the amounts that recipes call for), but what else can you eat with cinnamon in it? I decided to try to find non-baked goods recipes for you...

One of our favourites comes from Weight Watchers:


Cinnamon Beef with Couscous

1.25 cups uncooked couscous
1 lb ground round
1.5 tsp ground cinnamon, divided
1 (14.5 ounce) can diced tomatoes with roasted garlic
1/2 cup raisins
1/4 cup water
1 tsp ground cumin
1/2 tsp ground allspice
10 pimiento stuffed olives, coarsely chopped
3 tbsp slivered almonds, toasted

Cook couscous according to package directions, omitting salt and fat.

Cook beef in a large nonstick skillet over medium-high heat 3 minutes or until browned, stirring to crumble. Stir in 1 tsp cinnamon, tomatoes, and next 5 ingredients.

Bring to a boil; cover, reduce heat, and simmer 10 minutes. Remove from heat, stir in almonds and 1/2 tsp cinnamon. Cover and let stand for 5 minutes. Serve over couscous. Makes 6 servings.




(We haven't tried this one, but it looks good!)

Warm and Nutty Cinnamon Quinoa

1 cup organic 1% low fat milk
1 cup water
1 cup organic quinoa, (hs note: rinse quinoa)
2 cups fresh blackberries, organic preferred
1/2 teaspoon ground cinnamon
1/3 cup chopped pecans, toasted*
4 teaspoons organic agave nectar, such as Madhava brand

Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar over each serving.

Serves 4.

*While the quinoa cooks, roast the pecans in a 350F degree toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes.





....and because I like to be nice, our favourite cinnamon rolls:


"Cheating" Homemade Cinnamon Rolls


1 loaf of frozen bread dough (I used Rhode's 100% whole wheat and it was just fine)

Filling:
1/4 cup butter or margarine, softened
1 cup brown sugar, packed
3 Tbsp ground cinnamon

Icing:

3 oz cream cheese, softened
1/4 cup butter or margarine, softened
1.5 cup confectioner's sugar


Place loaf of dough on a plate and let it sit at room temperature until thawed. Once thawed, roll out onto a floured surface to a size about 9 x 16 inches. Spread 1/4 cup butter over dough. In a small bowl, mix together brown sugar and cinnamon. Sprinkle over top of cinnamon roll, stopping about 1/2 an inch away from the sides so it will seal. Carefully roll up cinnamon roll into a log and press lightly to seal. Slice into one inch slices with serrated knife. Place in a greased 9 x13 pan and cover with Saran Wrap. Place in a warm spot and allow to rise until doubled in size (I left it in the fridge overnight and then warmed it up in a warm oven until doubled). Remove Saran Wrap and bake at 400 for about 15 minutes.

Icing: Mix all ingredients together and beat with electric mixer until creamy. Spread over cinnamon rolls.