Dr. Schneider's Amazing Curcumin and Cinnamon Bars.

1/2 cup ground turmeric (curcumin)

1/2  cup ground cinnamon

1/4 cup dark cocoa powder (unsweetened)

2 tsp  fine ground black pepper

1 1/4 cup organic almond butter

1/2 cup peanut butter

1/4 cup organic coconut oil

1/2 tsp salt

1 tsp vanilla

1/2 cup honey

1/4 cup powdered ginger

I encourage using only certified organic spices for this recipe as the amounts consumed are larger than usually used flavoring food.  Go online and look for organic spices.  I have used Frontier coop with success.  Great company and great people.  Link below.

http://www.frontiercoop.com/products.php?ct=spicesaz&cn=Turmeric+Root

Mix all dry ingredients together in a large mixing bowl

Add peanut butter, honey and almond butter.

I use a powerful electric mixer in a large bowl. (or powerful arm)

Press mixture into a glass 9 X 9 inch cake pan (with cover)

refrigerate

cut into <1 inch cubes,  (about 50)

eat 2 cubes daily

FYI:   reliable medical journals publish data revealing the anti-aging, anti-cancer, and anti-Alzheimer's effects of turmeric and other spices.  Recent studies have shown improved athletic performance in athletes who use turmeric.

"Another September report by scientists at UCLA found that curcumin, the main component of the anti-inflammatory spice turmeric, suppresses a cell-signaling pathway that drives the growth of head and neck cancer. Tests involved human volunteers eating curcumin tablets and showed that the compound reduced levels of inflammation-causing substances in their saliva.

Curcumin also starred in a non-human study done by scientists at Cedars-Sinai Medical Center that was released at a conference in February. They found that a compound derived from the spice speeded repair of cells damaged by stroke through several different pathways.

Turmeric, along with cinnamon and other spices that contain a lot of antioxidants have been shown to help alleviate the impact of a high-fat diet.

Researchers at Penn State reported in the August issue of The Journal of Nutrition that adding two tablespoons of culinary spices to a high fat meal reduced blood levels of fat (triglycerides) in overweight men who ate them by 30 percent, compared to when they ate the same meal with no spices added.

The mix included rosemary, oregano, cinnamon, turmeric, black pepper, cloves, garlic powder and paprika. The scientists also found that with the spicy meal, antioxidant activity in the blood increased by an average of 13 percent, and insulin response fell by about 20 percent.

Another recent study of cinnamon extracts, led by scientists at the U.S. Department of Agriculture, found that among a small study group of obese patients with blood glucose levels considered pre-diabetic, those who took 250 milligrams of a dried extract twice a day had sharply reduced markers of the illness after 12 weeks.

Taking the extract improved antioxidant function and other factors by 13 to 23 percent compared to a control group that received a placebo rather than the active supplement."