So Much but So Little

I knew there would be weeks like this when I returned to my weekly postings and at the time I also knew I would deal with it and deal I shall.

This is a round about way to say I have nothing to say or better put nothing to share on the subject of health this week. That is not to say I don’t have lots to share but I have nothing conclusive and thus will shy away from making any broad statements that may be totally unsubstantiated. Suffice it to say, in the coming weeks I hope to have something more concrete that I can share my insight on.

One of those subjects is the “paradoxical reaction to progesterone” that Uzzi Reiss talks about in his book Natural Hormone Balance. I think I may be having this so-called reaction but I want more time before I conclude that is the cause of my symptoms which may not be symptoms at all (talk about vagueness). The other subject I will address in a couple of weeks is the Spectracell blood test I just sent in via my local hospital lab. It will be fascinating to me to see the results of nutrients at the cellular level.

While all these thoughts swirl around in my head awaiting something conclusive I thought I would share a tasty holiday treat with you that is neither too sweet nor unhealthy. My friend and research assistant, Chloe, found the recipe on Elana Amsterdam’s blog and tried it. She gave it a rave review which was all I needed to give it a go. If you lived closer I would ask you over for a cup of my favorite Keemun Congou tea with real milk and a slice of this yummy gluten free treat.

Here is the recipe:

Gluten Free Carrot Banana Muffins
2 cups blanched almond flour
2 teaspoons baking soda
1 teaspoon Celtic sea salt
1 tablespoon cinnamon
1 cup dates, pitted
3 ripe bananas
3 eggs
1 teaspoon apple cider vinegar
¼ cup coconut oil, melted
1 ½ cups carrots, shredded
¾ cup walnuts, finely chopped
  1. In a small bowl, combine almond flour, baking soda, salt, and cinnamon
  2. In a food processor, combine dates, bananas, eggs, vinegar and oil
  3. Transfer mixture to a large bowl
  4. Blend dry mixture into wet until thoroughly combined
  5. Fold in carrots and walnuts
  6. Spoon mixture into paper lined muffin tins (*see note below)
  7. Bake at 350° for 25 minutes

Makes 18 muffins

*Just as a note of interest, I did not use muffin tins as I had no paper liners and only some old metal pans (that horror of horrors might be clad in Teflon), so I baked it instead in a round glass pie dish until it was just firm in the center and served it in wedges. I think it would make a lovely bread as well and will try that tomorrow in a glass bread pan. Also Honeyville Almond flour really is the best for this type of baking.

Bon Appetit and buona salute,


One response to this post.

  1. Hi Kris — There’s so much misinformation out there about the Teflon® brand, I’m not surprised that you are concerned. I’m a representative of DuPont though, and hope you’ll let me share some information with you and your readers so that everyone can make truly informed decisions.

    Regulatory agencies, consumer groups and health associations all have taken a close look at the Teflon® brand. This article highlights what they found — the bottom line is that you can use Teflon® non-stick without worry.—June-2007

    I’d truly be glad to share additional information about it if you are interested, and appreciate your consideration of this comment. Cheers, Sara.


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