I love cinnamon.
When drinking hot, unflavored tea I put a whole cinnamon stick, 3 cloves (I use 5 now) and 2 whole dried cardamom pods (can also use powdered cardamom) into the teakettle. I learned this from an Ethiopian friend.
I haven't been sick for a long time, but if I am sick I also add several slices of fresh ginger to the tea kettle along with the spices.
Boil and you know when the water is ready when you smell the most fantastic aroma in your home. The water is a lovely color, too. The fragrance and color is aesthetically pleasing all by themselves; and wait until you taste what it does to an ordinary Lipton tea bag!
From reading Mike Adams naturalnews.com: I ordered from SwansonVitamins.com and now add d-mannose to the first cup of tea for my sweetener, as 1 teaspoon of d-mannose a day is all it takes for good bladder health.
A whole cinnamon stick is also good in cold water bottles.
In the past I also kept reading about, but never using, healing herbs and spices.
Decided to be intentional about changing that. I keep S&P shakers, garlic pepper spice shakers, etc on the table. So I decided to start there.
I removed regular salt from the table, now use Adobo salt (contains turmeric & garlic), and, organic sea salt, instead. You will find Adobo and excellent prices on whole cinnamon sticks and whole cloves in the latino / Spanish / ethnic section of your grocery store.
I removed regular black pepper from the table. Though I still love it and cook with it, I wanted to get in the habit of reaching for and trying out cayenne instead, which is very healing and seals up the gut - if you've ever taken antibiotics you need cayenne. To my surprise I had no problem switching over to cayenne. It is fantastic on boiled eggs and most everywhere else. I still prefer freshly ground black on green salads, however.
I bring up Adobo, sea salt, and cayenne as examples; I also put a salt shaker of cinnamon, and a salt shaker of turmeric, on the table. Just clearly label them and make sure the openings on top are fine so you don't ruin your food with too much, while you are getting used to using something new.
In recipes that call for allspice, cardamom, or nutmeg or mace, you can usually add or substitute cinnamon. I appreciate each spice's flavor on it's own, so I don't go dumping cinnamon everywhere or necessarily substituting it ALL the time in recipes - I do like the other spices too. But it IS great on fruit crisps, oatmeal, sweet potatoes, banana bread, fall spice cake, baked apples, pumpkin recipes, chocolate recipes, zuchinni recipes, carrot recipes, squash recipes, Mediterranean food, South American food, yogurt when I used to eat yogurt, cold breakfast cereal if you eat that, etc.
If you want to be intentional about getting more cinnamon into your life, try putting some on the table and in your water bottles and tea kettle. Also menu plan at least one meal a week around cinnamon, here are Spark dinner recipes that contain cinnamon:recipes.sparkpeople.com/recipes.asp?food=c
Cinnamon: Help for Insulin Resistance and Weight Loss
(the recipe link embedded in this article contains 196 cinnamon recipes)thyroid.about.com/od/loseweightsuccessfull
Cinnamon articles from NaturalNews.com:www.naturalnews.com/GoogleSearchResults.ht
| current weight: 303.0