Spices

I’ve been thinking about doing a post on spices for a while, and decided to save it for this week. On Monday, I wrote about the importance of creating a comfortable and happy kitchen (here) and then guest blogger Katie gave us some tips on how to go about doing this (here). I thought spices fit in pretty well with this theme.

But, ironically, my sister recently told me that spices only last 6-12 months, and then last week my Nana sent me an article on five spices that are good for the brain. Oh, and then today in class my teacher talked about the literal meaning behind “spicing up” one’s love life! [Translation: spices stimulate sexual desire].

SO, I think it’s definitely time to do a blog on spices.

First, it’s important for people to understand that most spices will last somewhere between 6 and 12 months. Unless you are a personal chef and spend all of your time cooking, most people do not completely use up their spices over the course of a year. When I found this out, I actually was sort of frustrated by the fact that spices are sold in such big containers! I mean, they’re small, but still too big! I buy a lot of my spices in bulk at Savory Spice Shop or Whole Foods, because it saves money. But now I think I’ll only buy bulk spices, and get little glass jars to keep them in (just as Katie suggested yesterday!). And speaking of jars, here’s another thing I learned: proper spice storage is in glass jars. If they are in plastic containers or bags, they should be transferred to glass jars because they will retain their nutrients for a longer period of time.

Now let’s talk about the article my Nana sent me. The title was “A Well-Seasoned Mind,” and it is from AARP magazine, May & June 2010. The article talked about recent scientific research that shows that five spices – turmeric, ginger, garlic, saffron and cinnamon – are good for the brain. Turmeric has the ability to break up brain plaque buildup that is associated with Alzheimer’s disease. Ginger can be a powerful spice for treating migraines, with some patients reporting total elimination of the migraine with ginger tea, and others reporting significant improvement. Garlic compounds have been shown to eliminate brain cancer cells, and many scientists believe that garlic-based treatments for brain cancer will be used in our near future. Saffron is a pungent herb that has been shown to work as well as Prozac in treating mild depression in some patients, when taken twice daily. An easy way to cook saffron is in rice or quinoa. And finally, cinnamon has been proven to help stabilize blood sugar and helps us remain focused by increasing the rate at which our brain processes information. So, these are five great spices to add to your collection!

The last aspect of spices I want to touch on is their use in weight loss. Adding spices such as capsaicin, jalapeño, habanero and cayenne pepper can actually help stimulate metabolism and speed it up. In addition, adding spices to meals helps us feel more satisfied and full, preventing cravings later in the day. This is great information for those looking to boost their metabolism or lose some weight.

We use a lot of spices at our house. They have so many health benefits, and are relatively affordable and add so much to any dish. Experimenting with spices is the best way to get accustomed to using them. Also, if you can buy any of them in their whole form (such as coriander, pepper, or cloves), they will contain more nutrients and you can just grind them with your mortar & pestle right before you add them to your food.

Recipe: The New Cinnamon Toast

One of my favorite breakfasts as a kid was cinnamon toast. I still distinctly remember the big blue shaker my mom would fill with a cinnamon and sugar mixture. Toast + butter + cinnamon + sugar = yum!

Now, I just know too much to do that to myself. A dose of pure sugar in the morning is not good for any body, whether it comes in the form of doughnuts, sugary coffee drinks or cinnamon toast. But I have good news: the cinnamon can (and should!) stay! Cinnamon is full of manganese and has some iron and calcium as well. It helps prevent blood clotting and reduces inflammation, making it a good spice for people with arthritis, gout, and other inflammatory diseases. Cinnamon is also an anti-microbial, which means it helps stop the growth of bad bacteria inside our bodies. Bad bacteria can result from things like food allergies or digestive issues.

But perhaps the most important characteristic of cinnamon is its ability to help regulate blood sugar. When carbohydrates are seasoned with cinnamon, they spend more time in our stomach before moving into the rest of our digestive tract. This helps to prevent sudden spikes in our blood sugar, which can lead to increased sugar cravings, mood swings, and dramatic shifts in energy levels. Keeping our blood sugar under control is so important for a balanced body. Insulin resistance, which is a result of too many spikes and dips in blood sugar, is a precursor to diabetes. Therefore, if we can eat a diet that supports stable blood sugar levels, we can avoid putting ourselves at risk for certain diseases.

Traditional Chinese Medicine uses cinnamon for its warming qualities. Guess what? So do I! When Ed or I feel a cold coming on, we make up one of our “concoctions,” which is a tea containing any or all of the following: cinnamon, raw honey, fresh lemon juice, ginger, apple cider vinegar and cayenne pepper.

Another amazing food, which I am not going to talk much about today but promise to soon, is coconut oil. For many reasons, I have begun to incorporate coconut oil into my daily diet. I use it for sautéing vegetables, cooking eggs, and I’ve even added it to smoothies. Just trust me – it’s a key health food! So here’s my recipe:

The New Cinnamon Toast

Whole grain bread, preferably from a local bakery (my current favorite is Whole Foods’ Seeduction bread)

Coconut oil (cold-pressed, high-quality coconut oil… I’ll go into more detail on how to choose a good coconut oil another day, but it should be hard at room temperature)

Cinnamon

Toast bread, drizzle with 1 tbsp of coconut oil, and sprinkle with cinnamon. Enjoy!

PS- Sorry about the bad photos – still having to use by iphone until we get a new camera!

Cinnamon Hummus

I absolutely love hummus. LOVE. And once I figured out how to make it in my food processor, I started experimenting with different flavors. I’ve made Hummus en Fuego (recipe here), green hummus (cilantro and avocado, yum), black bean hummus… you can find these last two recipes on my Facebook page.

And then I stumbled upon cinnamon hummus when Ed and I were out to dinner last weekend. So of course my first thought was, “Hey, I can make this at home!”.

And I came up with a recipe. Like most of my recipes, it’s easy. And the cinnamon is a perfect addition as we approach the season of holiday cocktail parties and festivities.

Cinnamon is one of my favorite spices. It is an anti-inflammatory, anti-microbial (stops growth of bacteria and fungi), and it slows down digestion which helps keep blood sugar from spiking. It can be used for menopause pain, as well as chest, neck and back pain. Just the scent of cinnamon has been proven to boost brain activity! Cinnamon is a great source of manganese, fiber, iron and calcium. Some even add cinnamon to hot tea to help with relief of cold and flu symptoms.

Anything that can be called sweet and healthy is going to make my list of favorites!

Recipe

2 cups cooked, drained chickpeas (fresh or canned)

2 cloves garlic

½ cup olive oil

¼ cup tahini

2 tbsp lemon juice

1 tsp cinnamon, plus more to sprinkle on top when serving

Put all ingredients into the food processor and mix until smooth and creamy. Serve with toasted pitas, crackers, vegetables, or sliced apples.

This twist on traditional hummus is sure to impress the crowd at your next party!