I try to focus on local herbs; herbs that can easily grow here in our climate. Cinnamon is not one of them. But it's such a staple in many people's lives, I can't ignore it!
Cinnamon is so popular this time of year. The first cool day seems to bring an instant switch from lemonade to pumpkin spice. (Pumpkin spice contains cinnamon.) Personally, I think we jump start everything a little too much. If you don't buy your Halloween candy by October 1st, you're stuck handing out red and green wrapped treats! Starting in September, or maybe even August, you can walk into almost any grocery or home goods store and you're blasted with the smell of cinnamon. (Even if it's still watermelon season. This is so confusing.) They hit you at the door with cinnamon broomsticks and pinecones. Then they have the candles, soaps, sprays and hopefully some yummy baked goods if your nose isn't blind to the smell by that point! They might be onto something. Cinnamon is slightly stimulating, waking you up, energizing and uplifting you, preparing you to get shopping. And I can't help but feel a little warmer and more festive and reminiscent when I smell it. Maybe even a little hungry because of the association with so many home baked goodies; apple and pumpkin pie, snickerdoodles, cinnamon buns, coffee bread, eggnog, spiced cider... Sometimes though, it's a little too much. I'll sneeze and feel like it's a little hard to breath. There can be too much of a good thing, especially when they start making artificial scents or flavorings. Here's an article on real cinnamon and one of the imposters out there… Do You Even Know What Cinnamon Tastes Like? | Ambrook Research
And here's what I know about cinnamon…
Cinnamon hits you first at the nose. It is heavy in essential oils, cinnamaldehyde being the main oil. Like I said before, the scent is slightly stimulating. I know I feel a little more perky and warm whenever I smell it. Take a sniff sometime when you're feeling a little fatigued and see if that helps! It may just generate a little extra strength, focus and motivation for you.
Topically it warms the area you rub it on, creating more blood flow and relieving some pain. Be sure to use a diluted oil. That warming sensation can lead to irritation, and some may be more sensitive than others, feeling incredibly warmed! It can also repel insects such as mosquitos, their larvae and ants. I sometimes sprinkle cinnamon around when I have ants on the counter. They don't like it, but they usually find another path to what they want. A liquid spray made with the essential oil may be more useful. You can make a mouthwash from it to aid with bad breath, killing some of the bacteria in your mouth. I'd make a tea for this, as I don't agree with putting essential oils in my mouth.
When it comes to eating cinnamon, this can be done in a few ways. Bake or cook with it, sprinkle it on toast or oatmeal, make a tea, hot cocoa, coffee, infused wine or cordial, or take a tincture. Cinnamon is great not just for sweet dishes like apple and pumpkin pie, it also pairs well with savory meals like lamb, chicken, squash or tomatoes.
For the heart… Perhaps part of the reason cinnamon is so popular in the fall and winter months is because of it's warming properties, helping to stimulate the heart and circulation. It really gets the blood flowing!
Cinnamon can help control blood sugar. James Duke says that blood sugar control may be due to the flavanoid methylhydroxy chalcone polymer (MHCP), an antioxidant that seems to activate insulin receptors inside your cells, making it easier for them to take in blood sugar for energy It may also help lower cholesterol. Cinnamon can also lower blood sugar, which helps prevent cardiovascular disease by reducing sugar’s damaging effects on the blood vessels. Cinnamon helps lower triglycerides, lower LDL cholesterol and lower blood pressure. 
For the guts… As we get into some of the heavier foods of winter, it's nice to add a little warming spice help with digestion and cinnamon can do that. It's known as an aromatic carminative that can help relieve gas and cramps and stimulate digestion. It can help with acid indigestion or heartburn. A tea or cinnamon toast the morning after a holiday party can even help with a hangover!
When added to an herbal tea with other herbs, cinnamon can help enhance the absorption of other herbs and nutrients, and it covers the taste of some not so yummy herbs! Be careful if you're nursing, as it can make the milk spicy for the baby. Although that could come in handy if you're trying to wean a baby off mothers' milk! 
Cinnamon can be a great addition to a cold and flu formula. It can help warm you up and induce sweating, great for burning off a fever. It's also drying, so if you have a mucousy cough, runny nose and generally feel damp, cinnamon could help.
Right now, I'm enjoying our Pumpkin Spice blend in all of my drinks! I put it in my morning coffee, then add it to my warm apple cider in the evening, perhaps with a little rum or bourbon. I've been baking with our Halloween pumpkins, and guess what? Pumpkin spice goes in, with a little extra cinnamon, because like garlic for an Italian, you always need a little more!

*Tips
If, like me, you forget to thaw the spinach, simply cook it in a steamer. 
One of our mixed bowls can also be a great option! Add 1# for a more mushroomy version.
Chestnuts and pioppino add a nice nutty flavor and crunch. Oysters and others will add more of an umami meatiness.
You can also use shallot and or onion in place of or in addition to garlic

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Preparation

1. Heat oil of choice to high heat with a sprig of thyme to infuse in oil. Add mixed mushrooms. Do not move the pan around too much, so they caramelize & sear. 
2. Optional to deglaze the pan with wine or sherry. Then, put cooked mushrooms aside. 
3. Prepare pasta according to the package. 
4. Slowly melt about 3 tbsp of butter with pasta water in a pan. If butter is bubbling, add a touch more water.  Once emulsified, add 1 tbsp of black peppercorn and/or sichuan peppercorns. 
5. Add grated parmesan to the sauce. The cheese will help the sauce thicken. 
6. Mix pasta, sauce, and mushrooms together to serve. 
7. Optional to add olive oil and microgreens to finish. 

This recipe is from our first monthly cooking demo featuring Chef Matt Collins. 
​Check out Chef Matt Collin’s for private dinners and pop up events! 

Preparation​

1. Prepare rice as directed, if using rice.
2. Slice meat if using, and brown in pan with some oil, salt and pepper. Remove from pan and set aside.
3. Sautee mushrooms in pan over high heat with a little broth, until they release liquid, then add oil. (I went heavy, like 1/4 cup) Cook until slightly browned.
4. Add carrots and onions, sautee until slightly tender. 
   
5. Add garlic, ginger and hot peppers, stirring until fragrant.
   
6. Lower heat. Add broth and lime leaves, deglaze the pan.
   
7. Add any additional herbs and browned meat and bring to a simmer.
   
8. While this is simmering, prepare rice noodles if using them.
   
9. Toss in greens, cover and let sit on low heat until greens wilt.
   
10. Add coconut milk, and other optional ingredients such as soy sauce, sriracha, etc.
    
11. Remove citrus leaves or lemongrass.
    
12. Toss noodles or rice in and incorporate into sauce. You can also just serve it over the rice or noodles.
    
13. Garnish with chopped cilantro and scallions.

TipsBruise the citrus leaves with the back of the knife.
I’ve also done this without the rice, because I forgot. It made for a nice stew.

Tips
Make the pickled onions ahead of time. Thinly sliced carrots, pineapple or mango could also be added.
Feel free to add some other herbs to the onions.
Other garnish ideas:
Cilantro avocado mayo or sour cream
Avocado
Cotija cheese
Fresh squeezed lime

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This is a great recipe to celebrate St. Patrick's Day , but don't limit yourself to eating this once a year!
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What a crazy idea! Believe me, it's delicious and a simple appetizer!
Here's the recipe:
1. Sautee about 1/2 pound of mushrooms over high heat for 5 minutes or so. I used a mix of Chestnut, Pioppino and Shiitake. I like them chopped into 1/2" pieces so they don't slide around like noodles on your chin when you bite in!
2. Add 1 clove chopped or crushed garlic and cook, stirring until fragrant, about 1 minute.
3. Lower heat and add about 2 Tablespoons jam. If you're still thinking this idea is crazy, try a savory or spicy jam like a pineapple habanero, balsamic fig, red wine, or bacon jam. I used "Sugar Plum Fairy Jam" from my friend Holly at Holly Jolly Jams. Check her out on Facebook or Instagram! This is a plum jam with rosemary, lemon juice and ginger.
My pan was still quite hot, so everything got a nice bit of caramelization!
4. Serve over toast or crackers with cheese. I used Manchego. I think any nice cheese would work here, sweet, creamy, or stinky blue.