If someone held my spice rack hostage and said I could only choose to save one spice, it’d definitely be cinnamon! Lately I’ve been using outrageous quantities of it in at least one meal a day.
Cinnamon helps regulate blood sugar levels and is a killer source of manganese, which is an important mineral for maintaining healthy bones.
Five ways I’ve been adding cinnamon to my diet:
♥ In greek yoghurt mixed with blueberries
♥ In coffee with a little bit of stevia
♥ In my daily green smoothie (along with cayenne pepper and ginger for a real kick up the bum in the morning!)
♥ Sprinkled on cubed pumpkin or sweet potato along with Himalayan rock salt, roasted
♥ In my banancakes (see below!)
I love pancakes on lazy Sunday mornings, but unfortunately they’re a “sometimes food”. I can’t even describe how thrilled I was to stumble across a “pancake” recipe with two ingredients – banana and eggs – and then to discover it tasted like banana bread…!!!!
After my first shot at making these banana-y pancakey gems, I christened them “Banancakes”. If you’re sceptical, I urge you to try these out because they are the best thing since sliced [banana] bread.
♥ One medium banana
♥ Two whole, organic, free-range eggs
In a blender, whiz up the eggs until they’re frothy. Slice up the banana and add it in with a hefty pinch of cinnamon until you end up with a smooth “batter”.
Grease a frying pan with some coconut oil and pour the mixture on – smaller pikelets are easier to flip! Keep the heat on low-medium (the sugar in the banana caramelises and therefore these babies burn easily). Just like pancakes, flip the banancakes when you see little bubbles on the surface. Cook on the reverse side until they don’t feel squishy to touch – it’s about five minutes on each side.
They’re fairly moist so they don’t need any accompaniments, but they are delicious with a drizzle of organic maple syrup.
This tea has helped me curb my coffee and hot chocolate addiction and up my water intake. With peppermint leaves, liquorice root, fennel seeds and calendula petals, Tummy Tea starts off refreshingly minty and ends delightfully sweet (thanks to the liquorice root). It makes for a perfect brew after a meal or snack, aiding with digestion and the sweetness tends to trick my mind into thinking I’m having dessert! Tummy Tea is sugar and caffeine-free and has been taking pride of place next to my kettle since the start of the year.
The three vitamins in the MooGoo 3 Vitamins Eye Serum are vitamins E and C (antioxidants to prevent aging) and B5 (to soothe the skin). The base is a blend of jojoba and olive oils so the product is very moisturising and you only need a little bit to go a long way.
I’ve been using this serum morning and night and have found my under-eye concealer goes on smoother now, and my dryness is improving! I’ve experienced no irritation and so far I’m impressed with how well it absorbs – even though it’s an oil, it doesn’t sit on the skin’s surface for ages, meaning you can apply it for daywear without waiting for the stuff to sink in! RRP $24.90
By Gemma Clark, who would be devastated if someone actually took her spice rack hostage.