I know there isn’t a “clove” season, but if there were, this is the beginning of it!  Hot spiced cider or mulled wine anyone?  Fellow Oatie, Karen, got the season started with her great blog about cloves!  Lots of great information there.

And, it looks like cloves are on the minds of food scientists this time of year too.  Cloves were the subject of a study published in the September issue of the Journal of Medicinal Food!  The scientists were looking at cloves as a treatment for Metabolic Syndrome or Type 2 Diabetes.  Previous studies show that clove extract has been shown to help lower blood sugar levels, which is really helpful for both those health issues.  The goal of this study was to figure out why.

The study investigated the effect of cloves on metabolism in muscle cells.  What exactly is “metabolism”? By definition, it is the sum of the chemical reactions that take place within each cell that provides energy for all vital processes.  Basically, metabolism will determine how well a cell will function. In the study, cloves improved the ability of the muscle cells to import sugar from the blood stream and convert the sugar to ATP, the fuel for all living cells in the human body. The muscle cells also showed the ability to use the improved sugar intake more effectively which increased the capacity for ATP production.  More ATP means more energy … in muscle cells … in all cells!  OK, that’s all great (at least I think it is), but what does that really mean?  Basically, it means that cloves improved the health and energy in the muscle cells tested in this study.  It also showed that the cloves functioned much like insulin because it opened the import channels that allow sugar to leave the blood stream and enter the cells, to be converted to energy … and it also improved functioning inside the cells.  This is big news.

In integrative medicine, cloves are suggested as a helpful aid for many different concerns.  The fact that cloves can help to stabilize blood sugar and improve cellular metabolism is good news for us all.  Now, I don’t anticipate that we’ll start eating cloves by the handful, but it may be smart to chew on a clove once or twice a day.  You can also put some cloves in a small amount of honey and soak for at least 8 hours.  Keep it in the frig and spoon out a honey/clove combo as desired.  It’s a nice way to soften the clove and sweeten the taste.

Anyone ready for a quick jog?  We have healthy muscles to support!

Additional Resources:

Metabolism

Cloves inhibit tumor growth

Cloves and breast cancer

Looking for the perfect gift that will make a lasting impression? Why not opt for a gift that is good for you and good for the Earth?! Gifts made with recycled materials make the right statement and help to conserve nature’s resources for years to come! Check out these unique recycled holiday gift ideas for your loved ones.

Gypsy and Loic
Gypsy and Loic is a husband and wife team who are inspired by the spirit of art, love, and nature. This unique company makes fashion forward scarfs, hats and gloves made in the USA from up-cycled and recycled fabrics. I’m especially fond of their London Hat featuring a soft brim and little shell buttons and made from plush, brushed 100% recycled fabrics. www.gypsyandloic.com

CANNED GOODS
CANNED GOODS is a Colorado company that repurposes tin cans into amazing jewelry for men and women. Customers cannot believe that their beautiful, modern and classic creations were once a simple tin can. They also give one can of food for every item purchased through their CAN DO GOOD program. www.cannedgoods.net

Green Toys Inc.
Green Toys Inc. makes an awesome line of classic children’s toys constructed from recycled plastic and other environmentally friendly materials. This helps reduce fossil fuel use and reduce greenhouse gas emissions, improving the overall health and happiness of the planet. www.greentoys.com

Paperblanks Journals
Paperblanks are beautiful writing journals that celebrate human artistry and craft. Each of their beautiful and romantic journals is made with 100% recycled binder boards and paper from sustainable pulp.  Paperblanks is also committed to supporting initiatives and policies that improve environmental conditions around the globe. www.paperblanks.com

During this time, every year, I find myself saying, “How is Thanksgiving only two weeks away?!”

My sister is attending a holiday potluck party tomorrow, and requested that I send her my roasted veggie recipe, which is one of our Fall favorites. I thought I’d share it with y’all, considering the grandest season for festivities is right around the corner. And, although I definitely allow indulging this time of year, it is always a great idea to include tons of healthy, nutritious and delicious selections as part of your menu. Set yourself up for success by creating a safe food environment in your home during the holidays.

So here’s a roasted Fall veggies recipe that will you want to bring to every holiday party this year and into 2015. Even people who don’t like Brussels sprouts will gobble them up when prepared this way.*

 Roasted Carrots, Brussels Sprouts and Fennel:

Serves 4 or more

4 large organic carrots, peeled and cut into ½ inch thick slices

2 cups organic Brussels sprouts, cut in half, or quartered if large

1 bulb organic fennel, cut into ½ inch thick slices

¼ cup organic honey

¼ cup organic extra-virgin olive oil

1/2 tsp. organic thyme, dried or 1 tsp. fresh

Freshly ground organic black pepper, to taste

Sea salt, to taste

Preheat oven to 400 degrees.

In a large bowl, whisk together honey, extra-virgin olive oil, thyme, salt and pepper. Add vegetables, and toss.

Place coated vegetables in a roasting dish. Roast until slightly browned, about 30-45 minutes, depending upon how deep your dish is; longer if a lot of liquid accumulates during the cooking process. Remember to give them a toss a couple of times while roasting. 

*Tested on my cousin, the Brussels sprout hater.

Café Brûlot, a flaming, brandy-spiked coffee with spirals of rich orange zest is the epitome of old-world, over-the-top New Orleans French-Creole grandeur. It’s delicious, and its presentation is sheer theater, replete with potent libations, shiny, odd-looking serving pieces, magical flourishes and flames!

If you’ve ever dined at Antoine’s, Galatoire’s or Arnaud’s, three of the most famous — or infamous — restaurants in New Orleans, you may have enjoyed the spectacle of a table-side preparation of café brûlot. It’s a thick, deeply sweet and citrusy after-dinner digestive, served at only a few old-line eateries in the Crescent City.

The word cafe is, of course, French for “coffee.” And brûlot, may mean either “highly seasoned” or “incendiary”, both of which apply to this festive drink.  Even though the ingredient list in a classic café brûlot seems long for an after-dinner coffee drink — and traditional preparations include a special bowl, a special ladle to serve, and special cups in which to drink it — it’s not a difficult treat to make.  It looks hard, but really isn’t.  That’s why it’s so impressive.

You don’t have to go to all the trouble of buying new equipment and taking a class at cooking school to impress your guests with this chic coffee treat.  You can make faux-brûlot.  It’s the perfect end to your Thanksgiving dinner.

Faux-Brûlot (Homemade Café Brûlot) 

Serves 8

ingredients

1 organic orange

12 whole cloves

1/3 cup brandy

1/2 cup orange-flavored liqueur, such as Cointreau

1 organic lemon

2 Wild Oats Marketplace Organic Cinnamon Sticks

2 tablespoon sugar

3 cups very hot, very strong brewed coffee (preferably a New Orleans style chicory coffee blend or French roast)

Method: With a sharp vegetable peeler, and avoiding the white pith, remove 3 1-inch strips of lemon peel.  Then using the same peeler, remove all peel from orange in long strips, once again avoiding the pith. Stud orange strips with cloves. Using a dutch oven or another wide, heavy saucepan, add orange peel to brandy, liqueur, lemon peel, cinnamon, and sugar. Warm through over medium heat, stirring until sugar is dissolved. Using a long match (like a fireplace match) carefully tilt pan away from you and ignite mixture (flames will shoot up). Allow flames to subside, then slowly pour in hot coffee. Stir gently and ladle into small cups, leaving seasonings and peels behind.  If you don’t have demitasse cups, small tea cups or espresso cups work just as well.