Cinnamon is one of the most anti-oxidant rich herbs on the planet.  Cinnamon has been shown to have remarkable medicinal qualities that enhance blood sugar signaling, reduce inflammation, stimulate immunity, promote neurological health and has fat-burning properties that will aid in weight loss.

It also helps to balance blood sugar by stimulating insulin receptors, giving them a stronger affinity for the blood-sugar lowering hormone. In response, the body needs to produce less insulin in order to create the desired effect. This creates less pancreatic stress, improved metabolic rate, and decreased inflammation.

I like to put it on yogurt, cottage cheese, oatmeal and even in savory dishes like chicken, vegetables or lamb.

Cinnamon Roasted Vegetables
4–6 servings  

This simple dish takes just a few minutes to prepare. You can use any kind of vegetables, just adjust the cooking time according to the size.

1 head cauliflower cut into small pieces
2 lb. carrots, halved if large
½ lb. rutabagas, halved if large
2 medium sweet potatoes. Cut into thick sticks
2 whole garlic cloves, mashed with the end of a knife
1 Tbsp. olive oil
1 Tbsp. ground cinnamon
5 2”–3” cinnamon sticks

sea salt

Preheat oven to 375°. Place vegetables and garlic in a single layer on a baking sheet and drizzle with oil; sprinkle cinnamon over and scatter cinnamon sticks around. Season with salt. Using your hands, toss vegetables to coat well. Roast until golden and crispy, about 1 hour. (Time will vary depending on size of vegetables.)