I’ve listed these spices, and vinegar, because I have read that they are instrumental in controlling blood sugar levels.

CINNAMON

• Cinnamon on fried apples.
  • I’ve made a mix of the warm spices, including cinnamon (and coriander) to put on my fried apples.
• Caramelized walnuts, with cinnamon & sugar free syrup
• Cinnamon on cantaloupe or peaches
• Ground cinnamon on Kiwi or Raspberry puree in plain Greek yogurt.
• Cinnamon, butter, sweetener on sprouted bread toast
  • This is making a simple cinnamon bun.
• Peanut butter, cinnamon, Agave Nectar on sprouted bread
• Cinnamon, sweetener, butter & sour cream on a baked sweet potato
  • I’ve had this with a steak at a restaurant, but not lately.

FENUGREEK

I have started putting a little fenugreek in various items I am fixing.

GINGER

TURMERIC

Several years ago, I must have read about adding turmeric and vinegar together and then adding sweet bell pepper, onion & tomatoes. I liked the acrid flavor it gave these veggies. But, I’ve also added sweetener to the turmeric & vinegar to make a simple pickle.

VINEGAR

I combined turmeric and fenugreek in a vinegar solution, along with ginger and some sweetener to drink several times a day before each meal. I don’t always do this, but I try.

I drank this combination for a while and then got out of the habit. It depends upon whether the flavor are all working together or something is off. *I made some vinegar using a cheap wine from Aldi’s (probably about $3 for the bottle) and then added maybe 1/3 more water. When you do this, and it is necessary, not just to extend the liquid, you end up with a product that may be worth making at home instead of buying in the store. It takes about six weeks to complete the process. What I came up with was a dark vinegar. I don’t recall if the color of the original wine was dark to begin with.

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