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There is a certain smell to the holiday season ... cinnamon, nutmeg, clove and ginger. The holidays are most definitely a feast for the senses. From yummy spice wine and peppermint spiced cocoa, to delicious potpourri simmering on the stove top, this time of year is packed full of nostalgic aromas.

This week we will take a peek into the natural healing applications of these delicious spices, as well as some tidbits on how to incorporate them into your holiday cuisine.

Let's start with cinnamon. Cinnamon is derived from the aromatic bark of a tropical evergreen tree called the Zeylancium originally found in Sri Lanka (Ceylon). The spice is cultivated from the dried inner bark and can be purchased in rolled quills, in broken pieces called quillings or as a powder. Because this spice is so powerful it should only be consumed in the aforementioned forms. The bark of the cinnamon tree does produce an essential oil, but this oil is so powerful it can be toxic if consumed in this highly concentrated form. Only use the essential oil under the direction of a highly trained and certified aromatherapist or naturopathic physician.

The cinnamon spice--the variety purchased at your local super market--offers many surprising health benefits. Did you know that half a teaspoon of cinnamon a day can significantly reduce blood sugar levels in people with type II diabetes? Cinnamon also supports digestive functions, which makes it a create addition to your morning oatmeal. This spice constricts and tones bodily tissues, relieves digestive congestion, pain and stiffness from muscles and joints and also relieves menstrual discomfort. Cinnamon's anti-inflammatory compounds can aid in reducing pain caused by arthritis. And, this powerfully healing spice also assists in killing the E. coli bacteria and other bacteria that can cause illness. Cinnamon is also a powerful agent in fighting candida.

In ancient times, cinnamon was so highly regarded, due to its medicinal properties, that it was considered to be more precious than gold. Ancient Egyptians used the spice during the embalming process. And like today, cinnamon was often used to flavor drinks.

In the Middle East, North Africa and Asia, cinnamon is used to flavor traditional, non-sweet dishes, but elsewhere is more often used in desserts and specialty beverages ... such as my favorite Cinnamon Spice Latte for Starbucks! Cinnamon can be added to potpourri, incense and is even a popular male aphrodisiac! Oils from the Zeylancium berries are often used to add fragrance to candles.

Enjoy this wonderful recipe along with 25 tips for using cinnamon!
Homemade Granola

• 2 cups of old-fashioned rolled oats
• 1.5 teaspoons of vanilla extract
• .5 cuo of sunflower seeds
• 1 teaspoon cinnamon
• 1 cup flaked coconut
• .25 teaspoon of nutmeg
• .25 cup of butter
• .5 cu toasted wheat germ
• .25 cup of brown sugar
• 1 cup raisins
• .25 cup honey
• .5 cup dried fruit bits of your choice

On a large cookie sheet with sides, combine the oatmeal, sunflower seeds and coconut; mix well and spread out evenly. Bake at 300 degrees for 20 minutes stirring several times. While the oatmeal mixture is baking, in a small saucepan, add butter, brown sugar, honey, vanilla, cinnamon and nutmeg. Cook, stirring constantly, over medium heat until butter is melted and mixture is combines; remove from heat. Remove cookie sheet from oven. Increase oven temperature to 350 degrees. Add wheat germ to oatmeal mixture on cookie sheet. Pour warm honey mixture over oatmeal. With a spoon or spatula, stir until mixture is thoroughly coated. Return to oven and bake five minutes more. Remove pan from the oven and pour mixture onto a large piece of foil -- cool completely. Store in an airtight container for up to two weeks.

Nutritional information per serving: Calories 270, Protein 6g, Carbohydrates 40g, Fat 10g, Saturated Fat 5g, Cholesterol 10mg, Sodium 54mg, Dietary Fiber 4g.