This is the time of year that we probably consume our greatest amount of cinnamon between the fall desserts, beverages and side dishes. Good news – we’re doing ourselves a big favor because cinnamon is said to have a very positive effect on blood glucose levels. Consuming cinnamon helps to stabilize our blood sugar, which in turns helps keep our energy levels and moods stable. In addition, stable blood sugar levels help prevent us from overeating.
If you know someone suffering from diabetes, cinnamon is a top spice to include in their diet. I recently told my dad about this (he has type 2 diabetes) and he has been trying to incorporate cinnamon into his diet on a daily basis. I’m hoping we’ll see an improvement soon if he keeps up with it!
Need another more reason to add cinnamon to your next meal? Cinnamon has one of the highest antioxidant levels of all herbs and spices. So with Thanksgiving right around the corner, don’t hesitate to add some more cinnamon to those sweet potatoes – hopefully you’ll be feeling less groggy and less full than usual by meal’s end!
6 cups yams, peeled and cut into 1-inch pieces
½ medium onion, cut in half and sliced thin
4 medium cloves garlic, chopped
1-½ TBS finely minced fresh ginger
½ tsp cinnamon
½ TBS honey
1 TBS + 1 cup chicken or vegetable broth
salt and white pepper to taste
Slice onions and chop garlic and let sit for 5 minutes to enhance their health-promoting properties.
Cut yams into 1″ cubes.
Heat 1 TBS broth in a 12-inch or larger stainless steel skillet.
Sauté onion over medium heat for 3 minutes, stirring frequently.
Add garlic and ginger and continue to sauté for another minute, stirring constantly.
Add yams, cinnamon, honey, and 1 cup broth.
Mix and simmer over low heat covered for about 15 minutes, or until yams are tender.
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