Cinnamon and Honey

This post is primarily for my own records/reference.  If you benefit from it, fine.  I just don’t want to lose the information.

Cinnamon and Honey

Drug companies won’t like this one getting around. Facts on Honey and Cinnamon: 
It is found that a mix of honey and Cinnamon cures most diseases. Honey is produced in most of the countries of the world. Scientists of today also note honey as very effective medicine for all kinds of diseases. Honey can be used without side effects which is also a plus.Today’s science says that even though honey is sweet, when it is taken in the right dosage as a medicine, it does not harm even diabetic patients. Researched by western scientists:

HEART DISEASES: Make a paste of honey and cinnamon powder, put it on toast instead of jelly and jam and eat it regularly for breakfast. It reduces the cholesterol and could potentially save one from heart attack. Also, even if you have already had an attack studies show you could be kept miles away from the next attack. Regular use of cinnamon honey strengthens the heart beat. In America and Canada, various nursing homes have treated patients successfully and have found that as one ages the arteries and veins lose their flexibility and get clogged; honey and cinnamon revitalize the arteries and the veins.

ARTHRITIS: Arthritis patients can benefit by taking one cup of hot water with two tablespoons of honey and one small teaspoon of cinnamon powder. When taken daily even chronic arthritis can be cured. In a recent research conducted at the Copenhagen University, it was found that when the doctors treated their patients with a mixture of one tablespoon Honey and half teaspoon Cinnamon powder before breakfast, they found that within a week (out of the 200 people so treated) practically 73 patients were totally relieved of pain — and within a month, most all the patients who could not walk or move around because of arthritis now started walking without pain. 

BLADDER INFECTIONS: Take two tablespoons of cinnamon powder and one teaspoon of honey in a glass of lukewarm water and drink it. It destroys the germs in the bladder….who knew? 

CHOLESTEROL: Two tablespoons of honey and three teaspoons of Cinnamon Powder mixed in 16 ounces of tea water given to a cholesterol patient was found to reduce the level of cholesterol in the blood by 10 percent within two hours. As mentioned for arthritic patients, when taken three times a day, any chronic cholesterol-could be cured. According to information received in the said Journal, pure honey taken with food daily relieves complaints of cholesterol.

COLDS: Those suffering from common or severe colds should take one tablespoon lukewarm honey with 1/4 spoon cinnamon powder daily for three days. This process will cure most chronic cough, cold, and, clear the sinuses, and it’s delicious too!

UPSET STOMACH: Honey taken with cinnamon powder cures stomach ache and also is said to clear stomach ulcers from its root.

GAS: According to the studies done in India and Japan, it is revealed that when Honey is taken with cinnamon powder the stomach is relieved of gas.

IMMUNE SYSTEM: Daily use of honey and cinnamon powder strengthens the immune system and protects the body from bacterial and viral attacks. Scientists have found that honey has various vitamins and iron in large amounts. Constant use of Honey strengthens the white blood corpuscles (where DNA is contained) to fight bacterial and viral diseases.

INDIGESTION: Cinnamon powder sprinkled on two tablespoons of honey taken before food is eaten relieves acidity and digests the heaviest of meals

INFLUENZA: A scientist in Spain has proved that honey contains a natural ‘Ingredient’ which kills the influenza germs and saves the patient from flu.

LONGEVITY: Tea made with honey and cinnamon powder, when taken regularly, arrests the ravages of old age. Use four teaspoons of honey, one teaspoon of cinnamon powder, and three cups of boiling water to make a tea. Drink 1/4 cup, three to four times a day. It keeps the skin fresh and soft and arrests old age. Life spans increase and even a 100 year old will start performing the chores of a 20-year-old.

RASPY OR SORE THROAT: When throat has a tickle or is raspy, take one tablespoon of honey and sip until gone. Repeat every three hours until throat is without symptoms.

PIMPLES: Three tablespoons of honey and one teaspoon of cinnamon powder paste. Apply this paste on the pimples before sleeping and wash it off the next morning with warm water. When done daily for two weeks, it removes all pimples from the root.

SKIN INFECTIONS:Applying honey and cinnamon powder in equal parts on the affected parts cures eczema, ringworm and all types of skin Infections.

WEIGHT LOSS:Daily in the morning one half hour beforebreakfast and on an empty stomach, and at night before sleeping, drink honey and cinnamon powder boiled in one cup of water. When taken regularly, it reduces the weight of even the most obese person. Also, drinking this mixture regularly does not allow the fat to accumulate in the body even though the person may eat a high calorie diet.

CANCER: Recent research in Japan and Australia has revealed that advanced cancer of the stomach and bones have been cured successfully. Patients suffering from these kinds of cancer should daily take one tablespoon of honey with one teaspoon of cinnamon powder three times a day for one month.

FATIGUE: Recent studies have shown that the sugar content of honey is more helpful rather than being detrimental to the strength of the body. Senior citizens who take honey and cinnamon powder in equal parts are more alert and flexible. Dr. Milton, who has done research, says that a half tablespoon of honey taken in a glass of water and sprinkled with cinnamon powder, even when the vitality of the body starts to decrease, when taken daily after brushing and in the afternoon at about 3:00 P.M., the vitality of the body increases within a week.

BAD BREATH: People of South America, gargle with one teaspoon of honey and cinnamon powder mixed in hot water first thing in the morning so their breath stays fresh throughout the day.

HEARING LOSS: Daily morning and night honey and cinnamon powder, taken in equal parts restores hearing.

Remember when we were kids? We had toast with real butter and cinnamon sprinkled on it!


Pierogi Lasagna

Pierogi_fryingOk — so this sounds a little whacko but I’m going to try it.  If you don’t know what a pierogi is, think wonton, or ravioli with a Polish twist.

We have made homemade pierogis but it’s a lot of work.  The dough is normally made with flour, mashed potatoes, egg, salt, and a little of the potato water.  They are normally boiled until they float, then pan fried in butter and if you’re like me a little onion until the skins get a little color on them.   Fillings for the pierogi can very quite a bit.

  • Savory pierogi might be filled with potato, potato and cheese, potato and onion,  ground meat, ground meat and onion.  Such are often served with sour cream.  Or sour cream with a little milk added to make it a little more spreadable.
  • Dessert pierogi might be filled with sweet cherries, or other bits of cut up ripe fruit (cut small enough to fit in the little pockets that are traditional pierogi size.  These dessert pierogi are more often served with sweet cream, or sweet cream with a little sugar dissolved into it.

I would expect that Pierogi Lasagna might be served similarly.

Lasagna noodles have no potato in them but I’m thinking this might be a much easier “fix” for my periodic Pierogi Jonesing.


12 lasagna noodles
cup vegetable oil
5 medium-sized onions, finely chopped (about 3 cups)
½ teaspoon black pepper
cups (6 ounces) shredded Cheddar cheese
6 cups warm seasoned mashed potatoes, store-bought or homemade


Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.

Cook lasagna noodles according to package directions; drain and set aside.

Meanwhile, in a large skillet, heat oil over medium-high heat. Saute onions 8 to 10 minutes, or until lightly browned; reserve 1/2 cup sauteed onions for topping. Add remaining onions, pepper, and cheese to mashed potatoes; mix well.

Place 3 noodles on bottom of prepared baking dish. Spread 1/3 of potato mixture over noodles. Repeat layers until a total of 4 layers of noodles and 3 layers of potato mixture have been placed (with a layer of noodles on top). Top with remaining sauteed onions.

Cover with aluminum foil and bake 25 to 30 minutes, or until heated through.

Pierogi Lasagna

Pierogi Lasagna


Spinach and Onion Soup

Recipe Box

Peggy has been on a spinach jag lately.  I have been hungry for soup — and I seem to be unable to cook anything without using onions.  This is the perfect solution to both our hungers….

The idea of throwing olives into the soup threw me off for a while, but it works ok.  A little flavoring with the texture of simmered olives.

Spinach and Onion Soup

Prep time:  5 mins

Cook time:  25 mins

Total time:  30 minsServes: 4


  • 8 Onions (sliced) I used a mixture of red and white
  • 1 tablespoon EV Olive Oil
  • 6 cups Vegetable Broth
  • ½ cup Kalamata Olives (in some cheesecloth)
  • 1 clove Garlic
  • 1 teaspoon Mustard
  • 2 cups fresh Spinach (chopped)


  1. In a large pot add the onions and oil
  2. Cook until the onions brown, about 10 minutes
  3. Add the veggie broth, olives, and garlic
  4. Boil until the olive flavor infuses into the broth, about 10-20 minutes
  5. Remove the olives and discard
  6. Stir in the mustard and spinach

spinach onion soup


Cauliflower with Balsamic and Parmesan

Recipe BoxI have always liked cauliflower.  Roasting isn’t the first cooking method you might think of for cauliflower but the results are quite delicious. The florets are cut into thick slices and tossed with extra-virgin olive oil and herbs. Wherever the flat surfaces come into contact with the hot roasting pan, a deep browning occurs that results in a sweet, nutty flavor.


  • 8 cups 1-inch-thick slices cauliflower florets, (about 1 large head; see Tip)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dried marjoram
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste
  • 2 tablespoons balsamic vinegar
  • 1/2 cup finely shredded Parmesan cheese


  1. Preheat oven to 450°F.
  2. Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.

I am playing with an alternate preparation of this recipe, steaming the cauliflower for about 5 minutes and then sauteeing in a hot pan with just a little oil to get the same kind of browning.  (the alteration is less for flavor and more for reduced cooking time.)  This recipe works well, my alterations are still sketchy.

roast cauliflower


Beets, Orange, Pomegranite and Quinoa Salad

Recipe BoxNow that I have more time to cook I find myself craving flavors I grew up with – but healthier.  One of those favorite flavors is beet!  I’ve never quite understood why beets are as expensive as they are (considering the cost of vegetables in general) but that doesn’t matter when I bite into something delicious like this:


  • 3 medium beets (about 1 1/4 pounds)
  • 2 cups vegetable broth
  • 1 1/2 cups water
  • 2 cups red quinoa (the red variety is for color, but if you cannot find red, white is OK)
  • 1/2 teaspoon salt
  • 3 medium oranges
  • 1 tablespoon sherry vinegar or freshly squeezed lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup plus 2 tablespoons finely chopped fresh parsley, divided
  • 1/2 cup chopped pitted dates
  • 1 whole pomegranate, seeded


  1. Position rack in center of oven; preheat to 350°F.
  2. Trim the root end of the beets and remove any greens (reserving for another use); rinse and pat dry. Wrap individually in foil. Roast until tender, 1 to 1 1/4 hours, depending on size. (Alternatively, place beets in a microwave-safe dish, add 1/4 cup water, cover loosely and microwave on High until the beets are tender, about 10 minutes, depending on size.)
  3. Meanwhile, bring broth, water, quinoa and salt to a boil in a large saucepan. Reduce heat, cover and simmer until the liquid is absorbed, about 20 minutes. Transfer the quinoa to a large serving bowl.
  4. Zest and juice 1 orange. Place the juice in a medium bowl. Working over another bowl, cut the remaining 2 oranges into segments (see Tips) and set aside. Measure the juice from the first orange—if it isn’t quite 1/3 cup, squeeze the juice from the membranes until you get 1/3 cup. Add the zest, vinegar (or lemon juice), salt and pepper to the juice; gradually whisk in oil in a thin stream until well combined. Stir in 1/4 cup parsley.
  5. When cool enough to handle, peel and dice the roasted beets. Add to the quinoa along with dates and gently combine. Pour the dressing over the salad and gently toss to coat. Serve garnished with the reserved orange segments, pomegranate seeds and the remaining 2 tablespoons parsley.
beet quinoa salad

Beet & Quinoa Salad


Crostini with Herb Cream Cheese and Avocado

Recipe BoxIngredients:

  • 1 French baguette (you can also use sourdough or any kind of baguette really)
  • 2 Tbsp Melted butter for toasting the crostini
  • 8 oz softened cream cheese
  • 1/4 cup of chopped dill, finely chopped (plus more to garnish)
  • 2 green onion stalks, finely chopped
  • 1 avocado
  • 1 lemon (to keep avocado from browning)
  • Freshly ground black pepper


Slice the bread into 1/4″-1/2″ slices, place on baking sheet and brush with melted butter.

Bake 5 minutes or until golden, allow to cool to room temperature

Cut avocado in half, remove pit, spoon out of shell and cut into slices.

Dice onions and chop 1/4 cup of fresh dill.

Mash together cream cheese and dill with fork. Add green onion and lemon

Spread cream cheese mixture over crostini and top with avocado slice.  Garnish as desired.



Avocado and Olive Salad

Recipe BoxAnother lovely vegan recipe from a guy who loves salads.

I love avocados.  I love olives (the black ones anyway).  This is supposed to be a recipe for 4, but as an entree it’s doable for two.  Looking for new recipes for the two of us has me wondering about such things as herbs.  It so happens that the two of us aren’t all that keen on cilantro.  We will likely use parsley in place of the cilantro.

But the question comes to mind: is it possible for an RV’er in an RV that is only 32′ long to have some kind of herb garden?  It doesn’t pay to experiment while we are still in the school.  But I think that once we get mobile we’ll try a couple trial gardens — perhaps in coffee cans?  or some form of non-breakable pot.  It’s something to think about.  I doubt we’ll be able to grow enough to make a difference in our food budget but perhaps we can find a few items that we can grown enough of to make our diet uniquely “Peter & Peggy.”   I’ll keep you posted.


  • 1 Avocado, chopped
  • 5 cup Spring Mix Salad Greens
  • 1/2 tsp Salt
  • 1 tsp Dried Rosemary
  • 1 tsp Dried Sage
  • 1/2 cup Cilantro
  • 1/2 Lemon, juice
  • 20 Kalamata Olives
  • 1/2 Tbsp Extra Virgin Olive Oil


  1. In a large salad bowl, place the mixed greens.
  2. Top greens with olives, avocado and cilantro.
  3. Drizzle with lemon juice and olive oil.
  4. Sprinkle with rosemary, sage, and salt.
  5. Toss to combine all ingredients, and serve.

    Avocado and Olive Salad

    Avocado and Olive Salad


Avocado Hummus

Recipe BoxWhen first I saw this recipe I scratched my head.  For some odd reason the idea of avocado and hummus didn’t compute.  I’m glad I reconsidered.


  • 1 cup cooked garbanzo beans, drained
  • 1 very riped avocado, sliced
  • 3 tbsp tahini
  • 1/2 lime, juiced
  • 1/2 lemon, juiced
  • 1/3 cup fresh cilantro
  • 3 whole garlic cloves
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup extra virgin olive oil

Serve it up with pita chips or toast!


  1. Add all ingredients in a food processor, fitted with blade. Whirl away until smooth.
  2. To serve, top hummus with fresh sliced avocados, chopped cilantro, drizzle of olive oil with toasted garlic and garbanzo beans


On the woes of eating healthier….

I am beginning to realize one disadvantage of a vegetarian or vegan diet.  The food is wonderful, the food is fine.  The problem has to do with the quantities you must make of some dishes in order have them work.

Two people — Peg and Myself — may have for a meal a total of three slices of homemade bread (bigger than normal store bought loaves) and either Guacamole made from one whole avocado or a couple leaves of lettuce with slices of avocado on top.  We’d have no room for 1 cup of garbanzo beans.  And unless you put a good layer of olive oil over the top of the completed recipe by the time we were ready to eat more the avocado would have turned brown/black.  (Avocado you know oxidizes in contact with oxygen.)

You can’t go out and buy 1/2 an avocado.  🙂

I’ll be playing with this recipe a little for our future use.  Most likely we’ll adjust the hummus amount to balance out our consumption level and I think we’ll eat it with lettuce leaves as a wrap.  But I like the idea.  Even though I’m a bread-aholic there are times that even I accept that eating less wheat flour would also be better for us.