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May 2003 Table of Contents

 
 

Food for Life- May 2003
By Patricia Evans

Food for Life- May 2003

Nuts and nut foods are coming largely into use to take the place of flesh meats. With nuts may be combined grains, fruits, and some roots, to make foods that are healthful and nourishing. Care should be taken, however, not to use too large a proportion of nuts. Those who realize ill effects from the use of nut foods may find the difficulty removed by attending to this precaution. It should be remembered, too, that some nuts are not so wholesome as others. Almonds are preferable to peanuts, but peanuts in limited quantities, used in connection with grains, are nourishing and digestible.

"When properly prepared, olives, like nuts, supply the place of butter and flesh meats. The oil, as eaten in the olive, is far preferable to animal oil or fat. It serves as a laxative. Its use will be found beneficial to consumptives, and it is healing to an inflamed, irritated stomach." The Ministry of Healing, 298.

Olive Spread

1 cup olives, chopped

1/4 cup sunflower seeds, chopped

1 cup walnuts, chopped

1 Tablespoon celery, chopped (optional)

1/4 cup almonds, chopped

1 Tablespoon chicken-style seasoning

Mix all ingredients together. Stir in enough mayonnaise to make a spread.

Tofu Mayonnaise

1 cup tofu

2 Tablespoons lemon juice

2 teaspoons onion powder

1 teaspoon honey

1/4 cup water

1 Tablespoon tahini

1/2 teaspoon garlic powder

1/2 teaspoon salt

Blend all ingredients together until smooth. Chill and serve.

Chicken-style Seasoning

1 1/2 cups nutritional yeast flakes

2 teaspoons paprika

3 Tablespoons onion powder

1 teaspoon sage

1 1/2 Tablespoons garlic powder

1 teaspoon rosemary

2 1/2 Tablespoons salt

2 teaspoons fructose

2 1/2 Tablespoons Italian seasoning

2 Tablespoons dried parsley

Blend all ingredients together to a powder. Store in airtight container.

Patricia Evans is a LandMarks reader from Polk City, Florida. She actively shares her enthusiasm for a vegetarian lifestyle through cooking schools and through nutrition presentations given at local public schools. These recipes are selected from her recently published cookbook, Abundant Life. For more information you may contact Pat at jaerrol@aol.com.

May 2003 Table of Contents

 

       
 

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