A COUPLE OF SPICES TO ADD TO YOUR REPERTOIRE! 
Herbs and spices have been used for thousands of years in making food. Not only for the flavor they add, but also for healing and medicinal qualities. There are a ton of supplements out there with herbs and spices, but why not go direct? If you can, buy them in bulk, and in quantities that will last you a month.
Nutritionally and medicinally speaking, here are two spicy powerhouses: Turmeric and Cinnamon
Turmeric, native to India, has been used in Ayurvedic medicine for thousands of years for it’s anti-inflammatory properties. Studies have shown the phytonutrient (curcumin) in turmeric to be comparable to prescription and OTC anti-inflammatory medicines.
It also promotes joint and heart health. It’s packed with manganese, iron, B6, fiber and potassium.
Ways to use turmeric:
- Mix brown rice with raisins and cashews and season with turmeric.
- Add to curries
- Spice up steamed, baked or grilled veggies
- Soups
- With rice or pasta
Cinnamon is one of the oldest spices known to man with records showing its use in 2700 BCE. There are hundreds of varieties, but Ceylon and Chinese cinnamon are the most popular. Cinnamon promotes balanced blood sugar, is an anti-inflammatory and provides antimicrobial protection. It’s chock full of manganese, fiber, iron, calcium and the carotenoids.
Ways to use cinnamon:
- Toast with cinnamon and honey
- Simmer cinnamon sticks with your milk of choice and honey.
- Add cinnamon sticks to poaching liquid for chicken or fish.
- Add ground cinnamon to black beans
- Sauté lamb with eggplant, raisins and cinnamon sticks
Here is a super yummy recipe using both spices:
Given all the benefits of just these 2 spices, give them a try and see how they not only spice up your life, but lower inflammation to boot!
-Contributed by Trainer Michelle
