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Cinnamon: Cinnamon comes from the bark of a tropical evergreen, just like its cousin cassia. It has an ancient pedigree, even being used to embalm a few pharaohs. That may not sound appetizing, but it has been found to be good for the heart, the stomach and the joints. Not impressed yet? Well consider that it also seems to mimic insulin and therefore helps diabetics moderate their sugar levels. So don't be shy with this tasty and healthy spice.
heart healthy

Nutmeg: What would egg-nog be without nutmeg? But this sweetly aromatic spice is good for much more. As well as flavoring cakes and fruity desserts, it works wonderfully with strong vegetables like cabbage and cauliflower.
Nutmeg quickly loses it's flavor when ground, so get whole kernels and grind them just before using them. The taste is a sweet blend of woody pine and cloves.
lowers blood pressure

Recipe

Cinnamon Oatmeal Pancakes

serves
prep time: 10
cook time: 24

ingredients

1 1/3 cups water
1/2 cup old-fashioned oats
1 1/3 cups all purpose flour
1 cup (packed) golden brown sugar
2/3 cup toasted wheat germ
2 large eggs
1 teaspoon ground cinnamon
1/4 teaspoon (generous) salt
1/4 teaspoon (scant) ground nutmeg
1 1/2 cups diced fruit (such as pears, apples, or bananas, optional)
Pure maple syrup and/or yogurt

directions

Preheat oven to 250 degrees. Place large baking sheet in oven. Stir 1 1/3 cups water, oats, and 1/3 cup butter in heavy medium saucepan over medium-high heat until mixture comes to boil. Cook until mixture is very thick, stirring constantly, about 5 minutes. Transfer to large bowl and cool 15 minutes. Stir in flour, sugar, wheat germ, eggs, cinnamon, baking powder, salt, and nutmeg. Mix in fruit, if desired.

Heat griddle or 2 large nonstick skillets over medium-high heat. Brush with butter. Drop batter onto griddle or skillet using a generous 1/2 cup for each pancake, spread batter to 4 to 5 inch rounds. Cook pancakes until brown and cooked through, about 4 minutes per side. Place on baking sheet in oven to keep warm. Repeat with remaining batter. Serve pancakes with syrup and/or yogurt.