Food the Week [Part II]: Sumptuous Cinnamon at Her Active Life

Click here for the Lead Stories

Food the Week [Part II]: Sumptuous Cinnamon

Posted February 17, 2008 at 06:00 PM by Jessica Hale

Section: Her Nutrition, Healthy Eating, Recipes, Vegetarianism, Special Features, Food of the Week

In honor of Valentine’s Day, we’re taking a look at the nutritional and medicinal benefits of spicy-and-sweet cinnamon, a food that has been warming up winter kitchens since ancient times. Although cinnamon is normally featured in desserts, it can be enjoyed in savory main courses as well, so you can take advantage of its healthy properties at any meal you like.

Preliminary studies are showing promising news about the benefits of cinnamon for people with type 2 diabetes. Adding even a small amount of cinnamon to a meal can significantly lessen the spike in blood sugar after eating. The spice may also help diabetics improve their ability to respond to insulin and normalize their blood sugar level, as well as helping to lower cholesterol and triglycerides.

Nervous about taking an exam? Try chewing a stick of cinnamon gum. In a 2004 study, participants performed a variety of skill-testing tasks after being exposed to several different odors. After smelling cinnamon, subjects showed significant improvement in brain functions compared to their results after smelling other scents such as jasmine and mint. Researchers are now conducting studies to determine cinnamon’s effect on the brain functions of the elderly and individuals with test anxiety.

Cinnamon is good for the body and the mind, and its warm, enticing flavor offers comfort to the soul as well. Try this chocolate cinnamon cake from Dreena Burton’s Eat, Drink and Be Vegan. It’s indulgent enough to satisfy your sweet tooth, but without any dairy products or eggs and with the addition of spelt flour, still healthier than most cakes.

Recipe Profile

Perfect For: A delicious dessert for entertaining

Prep Time: 30 minutes

Servings: Makes 2 round cake layers

Ingredients:

1 1/4 cups spelt flour
1 cup all-purpose flour
1/2 cup regular cocoa powder
1 tsp baking powder
1 1/2 tsp baking soda
1 1/8 cups sugar
1/2 tsp salt
2-2 1/2 tsp cinnamon
1/4 tsp nutmeg (optional)
1/8 cup balsamic vinegar
1 1/2 tsp vanilla extract
1/4 cup canola oil

Preheat oven to 350 F. In a large bowl, combine dry ingredients, sifting in flour, cocoa powder, baking powder, and baking soda, and mix until well combined. In a separate bowl, combine water, vinegar, vanilla, and oil. Add wet mixture to dry, and stir until just well combined (do not overmix). Lightly oil 2 round cake pans. Pour batter evenly into pans. Bake for 23-25 minutes, until a toothpick inserted in the center comes out clean. Transfer cakes to cooling racks to cool completely before frosting.