Cinnamon Today

I’ve prepared lovely Green Matcha Tea truffles and Rasperry Cinnamon truffles for delivery tomorrow. 

The Green Matcha tea truffles seem very appropriate today because it is St. Patrick’s Day.  And I have friends ordering both truffles for their Purim baskets. 

Which makes me giggle a little because today is both a feast and a fast day.  It’s St. Patrick’s Day and it’s the Fast of Esther. 

I observe the fast.  And I will pause with my truffle making (pretty much because I can’t resist setting a truffle aside for me to “taste” test).  

For me, fasting is an opportunity to learn more about myself and bringing peace to any physical and spiritual conflicts that occur on a regular basis.  I journal, I take lots of deep breaths, I read. 

So, whether you are feasting or fasting today (or just enjoying watching what others choose), be easy on yourself.

Cinnamon’s truffles will be waiting.

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Cinnamon’s Breakfast Smoothie

Don’t knock this till you try it….Cinnamon’s Truffles for breakfast! 

I am very serious.  I have introduced this to several friends and my husband.  One or two, along with your favorite tea or coffee is a superior breakfast.

Personally, I find these truffles to give me a nice little boost of energy along with my tea, I don’t feel weighed down, and I know I have healthy fats and a nice stable sweetener that won’t effect my blood sugar.

And here’s a Smoothie Recipe that incorporates these lovely truffles:

In your best blender (I use a vita mix) add:

2 cup Almond milk

1 cup Frozen fruit (Type of fruit is up to your liking  or coordinate with your truffles! Such as raspberries with raspberry truffles or maybe frozen mango with the matcha tea,  banana with the chai or blueberries with the maca root).

2  Cinnamon truffles

A dash of vanilla and cinnamon (optional)

Blend and enjoy and please, be creative!  Share your creations with me…

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A favorite vegan treat

I give all the credit to Alicia Silverstone’s book The Kind Diet and here is a link for her site The Kind Life.  I think it’s a fabulous book!  A great read and never failed recipes.  I’ve tried most of them.  You do not need to be vegan to enjoy the dishes and to have a little education into why someone might want to incorporate a little bit of veganism into their home. 

This is my husbands favorite dessert and it’s usually gone within 12 hours of making it! 

Vegan, Macrobiotic style Crispy Rice Treats…

…with a Cinnamon style option*!

1 box brown rice crisps cereal

1 3/4 cups brown rice syrup

fine seal salt (pinch)

3/4 cup peanut butter or almond butter (unsweetened and unsalted)

optional:  1/2 cup vegan chocolate chips (look for grain sweetened and even carob styles)

Pour the cereal into a large bowl.  Heat the syrup with the salt in a sauce pan over low heat and till it becomes a nice warm liquid.  At this point, add the nut butter and stir till combined.  Pour over the cereal and mix well.

If adding the chips, let cool to room temperature and add the chips in (so the chips don’t melt…unless you want a completely chocolate treat, which isn’t a bad option!).

Spoon the mixture into a baking dish (8×8, 9×13, etc.).  Wet a spoon or your hands lightly and press down firmly.  Let cool and then cut into squares.

*Ok, here’s two Cinnamon options!  I’ve used tahini and looooved the dessert.  It’s rich and reminds me of halavah.  I also used sunflower seed butter.  Both of these are good for kids with nut allergies. 

Easy, vegan, and easy on your blood sugar treats!  Enjoy.

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Spring is coming soup recipe

Though I make truffles, I still need to eat my meals (ok, truffles are known to be my breakfast) and here is a recipe I want to share to welcome spring.

I might still see some snow outside, bu I also see little patches of green grass peaking through.  My body knows it’s spring.  All the grains and root vegetables that I craved through the winter are not looking so appealing and I find myself craving radishes and dandelion leaves (yes, my new favorite green).  And to think, we all try to spray those leaves out of our lawns.

Here’s a miso soup that I’ve made twice this last week and it’s been a huge success with my entire family.  Often, I make this in the morning and let it sit out ready to simmer before lunch and dinner.  Oh, and feel free to add more or less of the vegetables .

Debbie’s Welcome Spring Miso Soup

4 cups fresh or organic (store bought) vegetable stock plus 8 cups water, brought to a boil.

One large yellow onion

4 radishes

1 daikon radish, peeled

4 stalks of celery

4 carrots, peeled

4 cloves garlic, minced

1-2″ piece of fresh ginger, minced

Combination of romaine lettuce, dandelion leaves, and frozen peas (a head of each green and 1/2 cup of peas)

2 T shoyu sauce (or tamari)

1/4 cup miso

Directions:  Boil the stock and water, add the onion through carrots (I chop them into large pieces), garlic and ginger and simmer for about 15 minutes.  The vegetables should still be a little firm.  Turn off the heat, add the chopped greens/peas and tamari.  Take some of the broth and mix it in another small bowl with the miso with a fork, till combined and add the miso “broth” into the soup pot. 

When ready to serve, bring to a light simmer and enjoy.  *sometimes I add some cubed tofu when the soup has about 5 minutes left to boil. 

I usually serve it with a green salad and some brown rice.  Let me know how you enjoy this!

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The path of loving sweets


I was talking to a dear friend during Shabbat lunch yesterday, joking how my youngest son has the biggest sweet tooth.  Life is about “cake-cake” to Zac.  What was his response?  That big sweet tooth in my little boy represents something much bigger, the beginning of his path towards finding the sweeteness in life.  Yum. 

My biggest pleasure and what keeps me baking and rolling little truffles and cookies is the big smile and the ahhhh that follows each bite.

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Cinnamon’s ingredients…

“Food is energy, and each type of food contains different energy that, as you eat it, can change your internal energy.” 

This is one of many, many quotes I’ve taken from Simon Brown’s book Modern-Day Macrobiotics.   

I consciously select each ingredient for my truffles.  They are uplifting.  Raw cacao certainly assists with this euphoric feeling. 

As shared by Cafe Gratitude Cafe, Cacao contains tryptophan, B3, B6, and magnesium and regular consumption of cacao ensures healthy serotonin levels.   Serotonin is our “stress-defense shield” and typically lowers anxiety and increases our ability to fend off stress. 

Prepare yourself when it’s time to eat a meal, a treat, a truffle with a sense of appreciation of the ingredients and how they can work with you!

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Introducing the Matcha Tea Truffle

Have you tried Matcha tea?  The color is beautiful, the taste is minty and it reminds me of Spring.  Perfect for these last days of winter in Cleveland.

This is also a white chocolate truffle!  How does that happen?  Cashews and Cacao butter blended together.  Coconut, Matcha tea powder and Cacao nibs are the final touch.

Here’s a little look at the combination of matcha tea, coconut and cacao nibs… 

Finding kosher matcha tea was not easy!  But I found it.  Phew.

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Truffles by Cinnamon, they are good for you!

photo by Simone Jowell

Truffles by Cinnamon…

They really are good for you. 




Beautiful creations for your body and spirit.  I smile as I hear friends and customers tell me that these truffles are to be treasured when tasted.  They will make you glow.

The ingredients are only the best.   All are kosher certified, vegan and organic and untouched by unnecessary processing.  Nature created the ingredients and I create each truffle. 

Enjoy what is truly good for you! 

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