CINNAMON and HONEY

'Honey is the only food on the planet that will not spoil or rot. It will do what some call turning to sugar. Never boil honey or put it in a microwave. To do so will kill the enzymes in the honey. Make sure your honey is untreated and unprocessed and not heated. This will have the greatest benefit. 

Caution - honey is a form of sugar so too much honey of any kind is not good for the body. But a little bit will help some of the following conditions. And the Cinnamon should be organic. Chinese medicine says it is warming and nourishing for the Kidneys.

Cinnamon and honey each have properties with the potential to improve your health.'

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Photo Credit:wintergoddessfoods.blogspot.com

'There are well over 30 commercial producers of honey that have no traces of pollen and lack beneficial vitamins and enzymes among a host of other natural constituents which are removed due to pasteurization and processing. Most golden honey you see at your local grocery is dead and far from the health promoting powerhouse of its raw unpasteurized counterpart. Processed honey is not honey at all and if you desire any kind of health benefits, you must stick to the real stuff.'

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'The combination of honey and cinnamon is useful for treating cancer and arthritis. Is this a stretch, a rumor, or what? Not according to a January 17, 1995 issue of Canadian magazine Weekly World News. It listed combined honey and cinnamon’s healing properties as clinically proven, effective and safe for several health issues, including cancer and arthritis.'

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'Homemade mustard is super easy to make and so much better than store-bought. Add a little whey and a few days on your countertop and you have a probiotic packed condiment, and you know how great that is for you. 

This recipe is based on one from Simply Salads, by Season eBook by Kristen Michaelis, which I reviewed in a previous post. It’s a great first recipe to make from the book since it’s also an ingredient in many of the other recipes for dressings included in the book, including the Blue Cheese Dressing, and the Pear Vinaigrette.'

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