Fresh Take: Cinnamon

Fresh Take

CINNAMON

By Dylan Roche

Who doesn’t want to feel just a little bit cozier during the holiday season? It’s why warming foods are so popular—we all want something that’s going to make us feel as if the cold air outside doesn’t have quite the bite to it. And so, it makes sense that cinnamon is the spice so many of us associate with holiday baked goods and mulled beverages.

While cinnamon rolls, snickerdoodle cookies, and pumpkin-flavored lattes aren’t the healthiest choices you can have this time of year, that’s more a result of their sugar and fat content. The cinnamon that gives them their signature flavor is surprisingly healthy— and there are ways you can get creative about using it in the kitchen beyond your basic goodies.

Cinnamon Nut Bars

INGREDIENTS:

1 cup whole-grain wheat flour or oat flour 1/4 cup sugar 1/4 cup honey 1 teaspoon ground cinnamon 2 teaspoons baking powder 1 large egg 1/4 cup canola oil 1/4 cup unsweetened applesauce 1/2 cup honey 1/2 cup chopped walnuts 1/2 cup chopped pecans Preheat oven to 350 degrees Fahrenheit and grease a baking pan (13 inches by 9 inches). In a large bowl, sift flour, sugar, cinnamon, and baking powder. In a medium bowl, stir egg, oil, applesauce, and honey, then slowly combine with the dry ingredients. Add the walnuts and pecans. Spread the batter in the baking pan and top with additional nuts and cinnamon (if desired). Bake for approximately 15–20 minutes. Remove from the oven and allow to cool completely before serving. Cinnamon originates in Sri Lanka and comes from the inner bark of a cinnamon plant that is then ground up into a fine powder. It has a strong scent and flavor, one that’s noticeably warm and a little bit sweet. In ancient cultures, it was highly regarded. The Egyptians were even said to use cinnamon in their sacred rituals.

Today, cinnamon is getting a close look in numerous scientific studies. There are many cases that suggest cinnamon could give your body a boost toward good health, but it’s important to remember that these benefits are negligible and not supported by conclusive research. As the National Center for Complementary and Integrative Health emphasizes, you shouldn’t count on cinnamon as a treatment option for health conditions.

But if you live a healthy lifestyle already, enjoying a little bit of extra cinnamon on the regular could help you keep your body functioning as it should. Some studies have shown that cinnamon helps keep blood sugar levels in check, prevent Alzheimer’s from developing, and soothe the inflammation associated with arthritis. Cinnamon’s warming nature increases your flow of blood to your digestive tract, so it can improve digestion, helping you break down high-fat meals and even alleviate gassiness. Its antibacterial qualities even mean that it can prevent dental caries and improve your oral health.

But even if you’re hesitant about accepting all the hype around these possibilities, there are some benefits to cinnamon that dietitians know conclusively. First, its slightly sweet flavor makes it possible for you to improve the taste of certain foods without too much added sugar— try dusting your oatmeal, apple slices, pear slices, or even your toast with a sprinkling of cinnamon, and you might be impressed by the way it satisfies your sweet tooth.

Additionally, cinnamon has 1 gram of fiber per teaspoon, so even a small amount of this spice can help improve your digestion. It has potassium and magnesium for fluid balance, calcium for strong bones, and vitamin K for helping your blood clot and wounds heal. It’s also a great source of antioxidants for helping your body fend off cancer and aging.

Don’t feel limited to using cinnamon just for desserts— there are plenty of savory meals, side dishes, and nutritious snacks that will make your holiday season flavorful while still keeping it healthy.

CinnamonLemon Chicken

INGREDIENTS:

1 chicken, thawed (approximately 5 pounds) 2 lemons 3 teaspoons salt 2 teaspoons pepper 2 teaspoons cinnamon 1 teaspoon sage 1/2 cup olive oil 3 turnips 2 sweet potatoes

Preheat oven to 400 F. In a small bowl, combine olive oil, salt, pepper, cinnamon, and sage. Squeeze juice from the lemons and reserve the rinds. Whisk until the marinade is thoroughly combined. Chop turnips and sweet potatoes into half-inch pieces. Set vegetables and chicken in a roasting pan and coat generously with the marinade. Slice the lemon rinds and place the slices on the chicken and with the vegetables. Roast for approximately one hour, turning the pan halfway through to achieve even cooking.

Autumnal Cinnamon Vegetable Soup

INGREDIENTS:

1 cup chopped sweet potatoes 1 cup chopped carrots 1 1/2 cups plain almond milk 1/4 cup olive oil 1/2 cup coconut oil 1 teaspoon cinnamon 1 teaspoon cloves 1 teaspoon nutmeg 1 teaspoon sage 1 teaspoon allspice

Toss the sweet potatoes and carrots with olive oil and roast at 400 degrees F for approximately 20 minutes or until tender. Allow to cool. In a high-power blender, combine the vegetables, almond milk, and coconut oil. Process until smooth. Add in cinnamon, cloves, nutmeg, sage, and allspice. Transfer to a saucepan and reheat. Served garnished with a dollop of tahini (sesame seed butter) if desired.