Cinnamon is an aphrodisiac for men. This fact is by far the most interesting piece of information that I’ve learned about cinnamon through my research. You might have known, and that’s fine, but it’s new to me, and I’m going to take advantage of my new found knowledge! So while making this recipe, scents of cinnamon slowly swarmed around my kitchen and beyond. Success. I felt like a witch stirring her cauldron, waiting for her prey to come forth. Within a few minutes, my man was up off the couch and coming over to see what potion I was brewing. Success: part deux. Captured.
Not only should our our homes (or lip balms or eau de pumpkin) seduce us with the smell of cinnamon, but our cooking should entice our senses with the taste of cinnamon. We should all crave for this spice, as there are so many health benefits that cinnamon has to offer: preventing diseases, muscle spasms, digestive problems, etc. What I want you to know is that if you want to reduce your total cholesterol levels, cinnamon should be a staple spice in your diet. Put a container of cinnamon where you eat most frequently—on your dining table, by your work desk, in your breakfast nook, etc. Another seasonal joy that can help you lower your cholesterol levels is pumpkin. So cinnamon, meet pumpkin. Sprinkling the spice into a pot holding the pulp of the gourd makes for a powerful mash to spook away your bad cholesterol. Pumpkin is famed for its high fiber content, especially since this vegetable is a starchy one.
So round up your small pumpkins! Rather than staggering them on the front porch, sit them on the kitchen counter until you’re ready to use them in your recipes!
Cinnamon Pumpkin Mash
modified from: Eldridge, Lahla. “Langebaan Cinnamon Pumpkin.” The South African Illustrated Cookbook. Cape Town: Struick Publisher, 2002.
- 1 1 1/2 pound pumpkin, peeled and cubed into small chunks
- 3 tablespoons honey
- 1 1/2 tablespoons cinnamon
- 1 tablespoon butter
- 1 teaspoon salt
- 1/4 cup cream or whole milk (optional)
- Place pumpkin in a large saucepan. Pour water into the saucepan, stopping once you start to see the top of the water raise enough that you can tell what the waterlevel is (so just enough so as to not cover all the pumpkin). Place on the stovetop and cook over medium-high heat.
- Add the honey and cinnamon. Stir well. Bring to a boil until the pumpkin is soft, about 20 minutes.
- Remove from heat. Add butter and salt. Mash with a masher or fork. Serve hot or at room temperature in small bowl with 1/2 to 1 tablespoon of the cream or milk drizzled on top, if desired.
Serve with roasted or grilled meats, fried chicken, turkey meatballs, rice pilaf, warm apples, or anything else seasonal.
I recommend using a tomato peeler to peel off the pumpkin rind. This serrated peeler will make preparation fast, easy, and simple. Remember to save your seeds! Just wash off, mix with salt and spices, bake on a jellyroll pan at 400°F for about 10 minutes, more or less, and eat them all up! Bon ap, to lower cholesterol!
- Fragrances for the Season (soycandlesgiftsandmore.wordpress.com)