If you want to spice up your life — and live longer and happier — look to cinnamon, sage, and ginger. All of these spices not only scream “fall flavor,” but they may also help keep you healthy, according to simmering research.
A recent review of several , for example, has shown that cinnamon may help lower blood glucose levels after a meal for people with Type 2 diabetes. Adding it to meals could be a spicy way to help regulate blood glucose levels, especially among the over 85 million Americans who have and are on the fast track to full-fledged diabetes.
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Studies also suggest that may help improve memory and attention in older adults. , meanwhile, contains curcumin, which has been shown to have potential anti-inflammatory, anti-cancer and antioxidant properties in animal and laboratory studies. Lastly, if you feel queasy from , chemotherapy or surgery, may help subdue your nausea. (I, for one, appreciated ginger ale’s stomach-soothing effects when I was pregnant.)
Because taste and flavor are the top reasons why people identify specific foods as their “favorites,” these delicious spices have the opportunity to transform healthy meals into . “Cinnamon can add a sweet flavor to oatmeal and stews, and a dash of ginger in hot chocolate will give it a kick,” says , a chef, author of “The Spice Companion: A Guide to the World of Spices” and owner of the New York City spice shop La Boite who loves infusing sage in soups and pairing turmeric with butternut squash.
Learning to season your foods with can also help you cut back on salt and sugar as your fallback flavors in the kitchen. Consuming too much salt can wreak havoc on your blood pressure and consuming excess added sugars and calories can make weight management a challenge. Too much of both of them is not good for your long-term health.
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Ready to get cooking? Here are a few easy, healthy recipes from my nutrition colleagues that use cinnamon, sage, turmeric and ginger:
1.
— 2 tablespoons
— 1 small onion, cut into 1/2-inch cubes (1 cup)
— 2 garlic cloves, minced
— One 20-ounce carton diced butternut squash (3 cups)
— 1 apple, unpeeled and cut into 1-inch cubes
— 1 pear, unpeeled and cut into 1-inch cubes
— 1/2 teaspoon curry powder
— 1/4 teaspoon ground cinnamon
— 1/4 teaspoon ground ginger
— One 32-ounce carton all-natural vegetable broth (4 cups)
— Kosher salt and black pepper
— Optional toppings: toasted, chopped walnuts; roasted pumpkin seeds; chopped chives; plain
1. Heat the oil in a Dutch oven or large saucepan over medium heat. Add the onion and cook, stirring frequently, until tender — about five minutes. Stir in the garlic and cook until fragrant, one more minute.
2. Add the squash, apple, pear, curry powder, cinnamon and ginger, and stir to combine.
3. Stir in the broth, increase the heat to high, cover and bring to a boil. Once boiling, reduce the heat and maintain at a low boil, covered, until the squash is tender, about 30 minutes.
4. Use an immersion blender to puree the soup. If you don’t have one, let the mixture cool for about 15 minutes, transfer it to a blender and puree it in batches until very smooth. Transfer back to the pot, reheat and season with salt and pepper to taste. Serve with optional toppings.
(Recipe from )
2.
— 1 pound pork tenderloin
— 1/2 cup pumpkin puree
— 1 1/2 cups spinach, chopped
— 2 tablespoon sage, chopped
— 1 tablespoon olive oil
— Pumpkin pie spice
— 1/8 teaspoon salt
— 1/8 teaspoon freshly ground black pepper
1. Preheat oven to 375 degrees F.
2. With a sharp knife, butterfly the pork tenderloin and pound thin with a mallet or rolling pin. Place butterflied pork onto a baking sheet or roasting pan.
3. Spread pumpkin puree evenly across the pork, then top with sage, pumpkin pie spice, salt and pepper. Add the layer of spinach on top.
4. Beginning at one end, tightly roll the pork into a log and secure with kitchen twine, if needed. Drizzle pork with olive oil.
5. Roast in the oven for 45 minutes, or until a thermometer reads 145 degrees F. Let rest for 10 minutes. Slice into 1/2-inch to 1-inch thick slices, then serve.
(Recipe from
3.
— One 16-ounce bag pizza dough, preferably whole wheat
— 1 tablespoon cornmeal
— 3 tablespoons extra virgin olive oil
— 1 to 2 teaspoons assorted spices
— 1/4 teaspoon kosher or sea salt
1. Leave pizza dough at room temperature for at least 30 minutes. Cut dough into four equal pieces and place on a counter or cutting board sprinkled with cornmeal. Shape the pieces into thin rounds with your fingers.
2. Preheat the oven to 400 degrees F. Brush 1 tablespoon of the olive oil onto a rimmed baking sheet. Place the dough rounds on the baking sheet and make several depressions into each piece with your finger. Brush with the remaining oil, sprinkle liberally with spices and then top with a few pinches of kosher or sea salt.
3. Place in the oven and bake for about 15 minutes, until the bread starts to brown. Remove from the oven and cut into 1-inch slices. Sprinkle with a bit to taste and serve.
(Recipe by Meal Makeover Moms)
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4.
— 1 tablespoon ground flax
— 1 tablespoon warm water
— 1/4 cup olive oil
— 1/2 cup brown sugar
— 1 large egg
— 1 egg yolk
— 3 tablespoons molasses
— 1 cup all-purpose flour
— 1/4 teaspoon baking soda
— 1/2 teaspoon each ground ginger, ground cinnamon and ground allspice
— Pinch of salt
1. Combine flax and water in bowl of an electric mixer; let stand five minutes.
2. Add oil, brown sugar and cream until well-blended; add and molasses and beat until smooth.
3. Combine flour and remaining ingredients in a small bowl, mixing well. Add to sugar mixture and beat until blended. Refrigerate dough for 30 minutes.
4. Preheat oven to 375 degrees F.
5. Spoon heaping tablespoons of dough onto Silpat or parchment-lined baking sheet. Bake at 375 degrees F for 15 minutes or until lightly browned and set. Let cool on a wire rack 10 minutes.
(Recipe by Regan Jones)
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