Posts Tagged ‘honey’

Honey and Cinnamon

Tuesday, January 8th, 2013

cin-honey

 

Honey and cinnamon seems to be the latest health craze floating around.  This is one of those possible fads that I’m totally willing to give a try.   As I am not allergic to honey or cinnamon, it really can’t hurt to give it a go and quite simply I don’t care if it works or not.   I love this combination of flavours so why not incorporate a glass of cinnamon honey water as my first thing in the morning drink.

Unpasteurized honey has been known for centuries to work as an anti-bacterial, anti-fungal and regenerative agent.  It is full of phytonutrients including B vitamins (no pun intended), iron and manganese.  Pure unadulterated honey has been known to have anti-cancer and anti-inflammatory affects.  I really could go on and on about why you should always have honey in the house.  Another interesting fact is that honey is the only food that never goes bad.

True cinnamon (Cinnamomum zeylanicum aka Ceylon Cinnamon) as opposed to Cassia which is sometimes sold as cinnamon is apparently what really works.  As  an anti-spasmodic, anti-inflammatory and is said to help lower blood sugars and cholesterol.

The combination of honey and cinnamon is claimed to help a host of ailments including heart disease, arthritis, infertility, pimples,  fatigue, bad breath…you get the idea I’m sure.

So why is it supposed to help in weight loss?  Not entirely sure.  I guess it’s because honey is a said to speed up your metabolism, curb your appetite (certainly for sugary things), and boost your energy. Cinnamon lowers cholesterol and aids in digestion (therefore helping your body process foods more efficiently).  The combination sounds useful.

In a jar, combine:

  • 1 part natural unpasteurized honey
  • 1 part ground Ceylon cinnamon

Dilute a tablespoon in a cup of room temperature water and drink first thing in the morning.

Note: some people recommend boiling water but the kills the effectiveness of the honey.

Happy birthday to me.

Wednesday, July 11th, 2012

lemon-cupcakesI made these healthy…ish cupcakes for my birthday and I thought you might enjoy them too.   Now you can’t eat these all and think “hey they’re healthy I’m going to pig out”, but you can eat them without feeling overly guilty.  The big difference is they are made with xylitol, honey and maple syrup, not blood sugar spiking sugar.  You could substitute the honey or the maple syrup for agave syrup if you like it better.  There is a lot of conflicting research on whether any of these is good for you though…except the xylitol, it has been proven to metabolize more slowly and therefore doesn’t raise your blood sugar too high.  The others have research on both sides of the healthy/ not healthy spectrumm so you kind of have to decide for yourself in the end.

I made these as Lemon cupcakes with maple cream cheese frosting, but you can make them any flavor you want.  These are a little denser than regular old cupcakes, but they are super moist and remind me of pound cake more than anything else.

 

Lemon Cupcakes

preheat oven to 350°

  • 3 cups Whole Wheat or Spelt pastry flour
  • 1/4 tsp sea salt
  • 1/2 tsp baking soda
  • 1/2 cup room temperature butter
  • 1/2 cup xylitol
  • 3 eggs
  • 3/4 cup honey
  • 1/3 cup lemon juice (2 lemons)
  • finely grated rind of 2 lemons
  • 1 tsp vanilla
  • 1 cup sour cream or thick plain Greek yogurt

 

Mix the dry ingredients in a separate bowl, stir together and set aside.

Using a  mixer beat butter until fluffy.   Add xylitol until fully incorporated.  Slowly add honey, then sour cream/yogurt.  When that’s thoroughly mixed in slowly add the rest of the wet ingredients including the lemon rind.

Add the dry ingredients to the wet only stirring enough to be well mixed but it’s ok if it still looks lumpy. If you mix it too much the gluten will be too developed and your cupcakes will be a bit hard.

Bake for 20 minutes.

Line cupcake pan with cupcake liners and put about 1/4 cup in each.  Makes about 18 cupcakes.

For Chocolate: substitute lemon and rind for 3 ounces of unsweetened chocolate melted in a double boiler.

For Vanilla: leave out lemon and rind and add another 1/3 cup of sour cream or vanilla yogurt

I also thought that this would taste good with:  lemon and dried cherries or blueberries or poppyseeds. substitute lemon for unsweetened strawberry or rasberry jam.

 

Maple Cream Cheese Icing

  • 1/2 lb. (250g) room temperature cream cheese
  • 5 tbsp Maple syrup

Whip cream cheese and add maple syrup with the mixer on. You can add 2 oz. unsweetened melted chocolate to this also.

Let the cupcakes cool then ice them as you normally would.  You can use the icing in a piping bag with no problem.

ENJOY!