If you were to choose a favorite spice, what would it be? Most of us may need some time to consider this question, but we’d bet cinnamon would be a top contender! With its unique and distinctive taste that gives dishes a certain ‘oomph!’, cinnamon also offers impressive health benefits that liver-loving advocates like ADRLF love.

Cinnamon is rich in antioxidants, making it an ideal anti-inflammatory that will help the liver in its detox function.  This fragrant go-to spice has anti-bacterial and anti-viral properties that are critical, especially these days with an ongoing pandemic. These properties also help promote gut health and relieve any digestive discomfort. To top it off,cinnamon is reported to help reduce blood sugar levels and overall blood pressure.

As we coast through Autumn, and enter the start of holiday seasons, let’s explore unique ways to experience cinnamon beyond sweets and pastries (particularly if you’re watching your sugar!) – while keeping it tasty and liver-friendly!

Cinnamon, Sweet Potato, and Carrot Soup (by https://www.spiritedandthensome.com/)

INGREDIENTS:

2 cups sweet potatoes, chopped

2 cups carrots, chopped

1 1/2 cups warm water

1/2 cup onion, chopped

1/4 cup coconut oil

1 teaspoon cinnamon

1/4 teaspoon EACH:ground cloves, nutmeg, and allspice

INSTRUCTIONS:

1. Steam sweet potatoes and carrots.
2. Combine with water in a blender.
3. Blend until smooth.
4. Add onion, coconut oil, and spices, blending, once again, until well mixed.
5. Reheat in a saucepan on low, if desired, or serve cold.

Pear Walnut Salad with Maple Cinnamon (by https://avirtualvegan.com/)

INGREDIENTS:

For the candied walnuts:

1/2 cup walnut halves, or pieces

1 tablespoon maple syrup

small pinch of salt

1/2  teaspoon ground cinnamon

For the salad:

8 big handfuls of arugula

2 large red pears (use green if you can’t find red; also, red apples can make a good sub too)

For the dressing:

1/4 cup maple syrup

1/4 cup balsamic or apple cider vinegar

1/4 teaspoon ground cinnamon

4 tablespoons extra virgin olive oil (or omit to make it oil-free)

pinch salt

INSTRUCTIONS:

For the candied walnuts:

1. Preheat oven to 350°F (175 °C)
2. Mix walnuts with maple syrup, salt, and cinnamon. Spread out on a lined baking tray and bake for 7 to 8 minutes until golden. Remove from the oven and set aside to cool.

For the dressing:

Add all of the dressing ingredients to a small jar. Put the lid on and shake well.

For the salad:

1. Wash the pears gently and halve them length-wise. Remove the cores with a teaspoon then cut each half into long thin slices.
2. Add the arugula and sliced pear to a large salad bowl
3. Sprinkle over the cooled walnuts.
4. Drizzle generously with the dressing just before serving

Mediterranean Chicken Stew with Cinnamon Couscous (by https://www.thekitchn.com/)

INGREDIENTS:

For the chicken stew:

2 tablespoons olive oil

1 medium onion, chopped

1 clove garlic, minced

2 teaspoons dried oregano

1 (28-ounce) can crushed tomatoes, in puree

1 (15-ounce) can chickpeas, rinsed and drained

1 cup low sodium chicken broth

2 bay leaves

Pepper, to taste

1 rotisserie chicken, cut into bite-sized pieces, skin removed

1/2 cup pitted kalamata olives, coarsely chopped

1 tablespoon freshly squeezed lemon juice

For the cinnamon couscous:

2 cups low sodium chicken broth

1 tablespoon olive oil

1/2 teaspoon salt

1 (10-ounce) box plain, quick-cooking couscous

1/3 cup raisins

2 teaspoons ground cinnamon

2 tablespoons orange juice

INSTRUCTIONS:

1. Heat olive oil in a heavy-bottomed pot or dutch oven over medium heat.
2. Add onion and cook until softened, about 5-8 minutes. Add garlic and oregano, cook for one minute while stirring. Pour in crushed tomatoes, chickpeas, chicken broth, bay leaves, and pepper.
3. Bring to a boil and cook for 5 minutes.
4. Add chicken, lower heat, and simmer, uncovered, for 10 minutes.
5. For couscous, heat chicken broth, oil, and salt until boiling. Add couscous and raisins, stir, remove from heat, and cover.
6. Let rest until all liquid has been absorbed, about 5 minutes.
7. Fluff couscous with a fork, add cinnamon and orange juice. Use a fork to mix until combined. Set aside.
8. Remove stew from heat. Add olives and lemon juice. Serve hot over couscous.

Cinnamon-Laced Chili (from https://www.myrecipes.com/)

INGREDIENTS:

2 tablespoons canola oil

1 ½ pound beef chuck, cubed

2 cups chopped yellow onion

1 ½ cups seeded and chopped poblano chile

8 garlic cloves, chopped

2 tablespoons chopped fresh oregano

1 tablespoon unsalted tomato paste

1 ½ teaspoon ground cumin

2 ½ cups unsalted chicken stock

2 tablespoons paprika

2 tablespoons red wine vinegar

1 ½ tablespoon light brown sugar

1 tablespoon reduced-sodium Worcestershire sauce

1 teaspoon kosher salt

3 cinnamon sticks

1 (15.5-oz.) can unsalted black beans, rinsed and drained

2 ounces sharp cheddar cheese, shredded

1 tablespoon sliced fresh chives

INSTRUCTIONS:

1. Heat oil in a large Dutch oven over high. Add beef, and cook for 8 minutes or until browned on all sides, turning occasionally. Place on a plate.
2. Add onion, poblano, and garlic to Dutch oven, and cook for 5 minutes, stirring frequently. Add oregano, tomato paste, and cumin, and cook, stirring constantly, 1 minute and 30 seconds. Stir in stock, paprika, vinegar, brown sugar, Worcestershire, salt, and cinnamon sticks; bring to a boil. Reduce heat to medium.
3. Add browned beef, cover, and simmer for 45 minutes or until beef is tender, stirring occasionally.
4. Remove cinnamon sticks; discard. Stir in beans; serve.
5. Sprinkle each serving with shredded cheese and chives.

Singapore Turkey Stew (by  https://www.sunset.com/)

INGREDIENTS:

1 pound ground lean turkey

 1/2 teaspoon cinnamon

 1/2 teaspoon hot chili flakes

 1/2 teaspoon salt

 2 tablespoons all-purpose flour

 1 tablespoon vegetable oil

 2 cloves garlic, peeled and minced

 1 tablespoon grated fresh ginger

 1 can (13 1/2 oz.) coconut milk

 1 can (14 1/2 oz.) fat-skimmed chicken broth

 1 head bok choy (12 oz.), rinsed, stem end trimmed, and cut into 1-inch pieces

 1 can (14 oz.) baby corn, drained

 2 Roma tomatoes (about 8 oz. total), rinsed, cored, and chopped

 1/4 cup drained canned sliced water chestnuts

 1/4 cup thinly sliced green onions

 1 tablespoon lime juice

 3 tablespoons chopped fresh cilantro leaves

INSTRUCTIONS:

1. In a large bowl, mix ground turkey, cinnamon, chili flakes, and salt. Shape mixture into 1-inch balls. Pour flour onto a large rimmed plate and roll balls in flour to coat lightly.
2. Pour oil into a 4- to 5-quart nonstick pan over medium-high heat. Add meatballs in a single layer. Cook, turning frequently until lightly browned all over and barely pink in the center (cut to test), 5 to 7 minutes. Using a slotted spoon, transfer to a plate.
3. Add garlic and ginger to the pan and stir just until fragrant, about 30 seconds. Add coconut milk, broth, and meatballs; bring to a simmer. Adjust heat to maintain a simmer, cover, and cook until meatballs are no longer pink in the center, for about 5 minutes.
4. Stir in bok choy, baby corn, tomatoes, water chestnuts, green onions, and lime juice and cook, stirring often, until bok choy leaves are wilted and stems are barely tender to bite, for about 5 minutes. Sprinkle with cilantro and serve from pan.

For more liver-healthy Fall dishes, try these unique apple recipes To learn more about your liver and how to keep it healthy, visit our blog.