I believe in the power of perspective. I never really appreciate the gift of health until I am sick. I do not fully realize how dependent I am upon power, until the power is out. I cannot comprehend how much I love someone, until that special person passes away. I am sure that those involved in hurricane Sandy have gained perspective. My heart aches for those of you who have had to lose so much this last week and the hard lessons that have had to be learned.
My perspective on eating changed when I felt exhausted all of the time and was frequently sick. I began to ask questions. Why am I so young, yet feeling so old? It was during this process that I discovered that I experienced the nasty side effects of MSG in all of its forms. All of the sudden, foods that were tantalizing now tasted repulsive because my palate could distinguish between real food and artificial. What a blessing it has been to have my perspective change on food. Even though my family and I still struggle with health issues more than others (epilepsy with two of my daughters), I know that eating all natural foods is the only way to eat.
This is why I love this recipe! These All Natural Banana Blueberry Muffins are scrumptious, moist, and contain only all natural ingredients. They help me stick with my all natural eating goals (I usually make this recipe into a Gluten-Free, Dairy-Free Recipe for myself and convert it into an all natural recipe for others. The next post will be the gluten-free, dairy-free version).
All Natural Banana Blueberry Muffins
- 1 1/2 cup whole wheat pastry flour
- 1/3 organic cane sugar
- 1 1/2 tsp baking powder
- 2 large ripe bananas or 3 small ripe bananas
- 1 egg
- 1/2 cup olive oil
- 1/4 cup milk
- 1/2-3/4 cup frozen blueberries
Pour the frozen blueberries into a bowl and allow to thaw for 3 hours. Dump the liquid out of the blueberries. In a mixing bowl, smash the bananas with a fork. Add the egg, olive oil, and milk and mix well.