Food

Food for Life – Transitioning to a Vegetarian or Vegan Diet

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Change to a vegan diet should be done with study, care, and thought. If people change too quickly, before they know how to cook nutritional, tasteful food, there is a danger that the change may be short lived. It is also important that diet reform be ongoing as more information is learned. It may be very difficult if too much information is given all at once and the person cannot incorporate the knowledge into healthful living. Ellen White made the following comments in regard to diet reform and change:

“Let the diet reform be progressive.” Testimonies, vol. 7, 135.

“When flesh food is discarded, its place should be supplied with a variety of grains, nuts, vegetables, and fruits, that will be both nourishing and appetizing.” Child Guidance, 384.

“Some, after adopting a vegetarian diet, return to the use of flesh meat. This is foolish, indeed, and reveals a lack of knowledge of how to provide proper food in the place of meat.

“Cooking schools, conducted by wise instructors, are to be held in America and in other lands.” Counsels on Diet and Foods, 469.

“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 portion of nuts. Those who realize ill effects from the use of nut foods may find the difficulty removed by attending to this precaution.” Ibid., 363, 364.

“Three years ago a letter came to me, saying, ‘I cannot eat the nut foods; my stomach cannot take care of them.’ Then there were several recipes presented before me; one was that there must be other ingredients combined with the nuts, which would harmonize with them, and not use such a large proportion. One-tenth to one-sixth part of nuts would be sufficient, according to combination. We tried this, and with success.” Ibid., 273.

“Olives may be so prepared as to be eaten with good results at every meal. . . . 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.” Ibid., 349, 350.

Food for Life – Carob Cream Pie

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This month we will look at a principle regarding sweetness in our diets. Although this will not be an exhaustive study, a broad principle will be included. Please know that it is important for you to study this subject in detail for yourself. Be a Berean.

In the Bible, we find what is often called the “honey principle.” The Bible records three statements regarding the eating of honey that should be considered for an overall temperance principle. “My son, eat thou honey, because [it is] good; and the honeycomb, [which is] sweet to thy taste.” “Hast thou found honey? eat so much as is sufficient for thee, lest thou be filled therewith, and vomit it.” “[It is] not good to eat much honey.” Proverbs 24:13; 25:16, 27.

Using these verses, we can identify a temperance principle that is applicable to many areas of life besides the eating of honey. The principle is this: Even good things should be taken in moderation. In other words, honey is good for us, but we should consume it in moderation—only as much as is sufficient for us, and never in excess, as that is not good.

Temperance Principle: If the item is bad for you, abstain from it. If it is good, partake to sufficiency and in moderation, not excess.

Carob Cream Pie

3 cups soy or almond milk

1 Tablespoon vanilla

2 Tablespoons Emes Kosher-Jel (unflavored)

1 teaspoon cereal coffee substitute such as Roma or Postum

1 cup pitted dates or 5 Tablespoons honey

2 drops mint flavoring (optional)

3 Tablespoons carob powder

1 Tablespoon molasses

1 pre-baked pie shell

Heat 1 cup of the milk with Emes Kosher-Jel and stir until the jel is dissolved. Combine with remaining filling ingredients and process in a blender until very smooth. Pour into a bowl and chill until firm. When firm, stir with wire whip or spoon (add more milk if necessary), and then pour into pre-baked pie shell. Chill again until firm. If desired, garnish with lightly toasted coconut.

Food for Life – Nature’s Penicillin

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During February 2006, Dr. Thomas Jackson, from Missionary Education and Evangelistic Training (M.E.E.T.) Ministry in Huntingdon, Tennessee, led in a health and nutrition community outreach in Wichita, Kansas.

Thirty plus years ago, Dr. Jackson discovered the secret of health through his study of the Bible. He confirmed his findings scientifically as well as through his own personal experience. For ten years, beginning at the age of 17 years, he waged a seemingly hopeless battle against the number one crippling disease—arthritis. He was told that medically there was no cure for his condition and that he would just have to live with it for the rest of his life. However, he began to apply the Bible’s secret of health to his own life, and, by God’s grace, he was freed from the devastating effects of arthritis. Although his condition kept him from pursuing his career as a professional basketball player, God had something better for him to do!

Dr. Jackson is the Director of M.E.E.T. Ministry and has a Ph.D. in Naturopathy (Natural Medicine). He is a Christian Hygienic Practitioner, a Gospel-Health Evangelist, Christian Health Educator, Lecturer, and Lifestyle Consultant. His wife, Dr. LaVerne Jackson, is the Associate Director of M.E.E.T. Ministry and has a Ph.D. in Nutritional Science. They have been involved with Christian health education for over 25 years. From a small beginning in their home, M.E.E.T., a full time health ministry, has grown until it is now located on 30 acres of land and is staffed by committed men and women.

This month’s featured recipe, Nature’s Penicillin, is a recipe from Dr. Jackson’s book, God’s Farmacy. Nature’s Penicillin can be used as a general immune system strengthener as well as to effectively combat colds, flu, sore throat, infections, and respiratory problems. It is simple and inexpensive to make.

If you are interested in hosting a community outreach in your area, would like any of the material Dr. Jackson has available, or are interested in medical missionary training, you may contact M.E.E.T. Ministry by telephone at: 731-986-3518, or via e-mail at: godsplan@meetministry.org.

Nature’s Penicillin

1 grapefruit

1 orange

2 lemons

3 cloves of garlic

1/2 large onion

3 drops peppermint oil

Cut fruit and onion into pieces. Place in a blender with enough water so the mixture turns in the blender. You may need to add more water, but do so just a little at a time. Mix well. Add peppermint oil at the last. For an adult, drink a total of 1 cup a day. For a child, drink a total of 1/2 cup a day. This amount should not be consumed all at once, but taken a spoonful at a time periodically throughout the day. Pour remaining mixture into a glass jar, cover with a lid, and keep refrigerated. When ready to use, warm to room temperature in a saucepan or in hot water before serving. This is not recommended for children under 5 years of age.

Do you have a favorite vegan recipe you are willing to share with LandMarks’ readers? Send it to us with a photo of you, if available, and a two or three line bio. We will consider all submissions. Send to the address below or by e-mail at: landmarks@stepstolife.org.

LandMarks Recipes
Steps to Life Ministry
PO. Box 782828
Wichita, KS 67278

Recipe – Toasted Millet Breakfast Slices

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1 cup hulled millet

1/2 cup ground flax seed

1/2 teaspoon salt

4 cups water

1/2 cup macaroon coconut

1/2 cup chopped dates

In a slow cooker, place millet, flax seed, salt, and water. Cook until water is gone. Add coconut and dates to taste. Place in a square container and cool. Cut in 1/2 inch slices and toast on both sides under broiler. Serve with fresh fruit and thickened coconut cream or fruit sauce.

Food for Life – Grains

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I am not sure who actually originated the saying, “the rest of the story,” but it is interesting that we search, dig, and go to many extremes to find “the rest of the story.” It is equally interesting that when “the rest of the story” is known in regard to nutrition, we often ignore it.

Many western countries, America included, have adopted the practice of refining many of the grains. It is a well-known nutritional fact that we need to eat whole-grain foods to receive the maximum benefits from our food. With the refining of grains, much of the fiber, vitamins, and minerals are lost. Often this refined food is then fortified or enriched by putting vitamins and minerals back into it. The principle that “the whole is greater than the sum of its parts” applies here. Clearly our Creator has the knowledge and ability to give us whole foods that will meet our needs, if we will just follow His plan.

If we really want optimum health, we must eat whole grains, not processed and refined grains. “In the study of hygiene, students should be taught the nutrient value of different foods. . . . Grains, fruits, nuts, and vegetables, in proper combination, contain all the elements of nutrition; and when properly prepared, they constitute the diet that best promotes both physical and mental strength.” Education, 204, 205.

The recipe this month features whole grains.

Recipe – Carrot Rice Loaf

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1/2 cup peanut butter

1 cup soy milk

1 small onion, grated

3 Tablespoons oil

1/2 teaspoon salt

1/8 teaspoon sage

1/2 cup whole wheat bread crumbs

2 cups grated carrots

1 cup cooked brown rice

Combine all ingredients and mix thoroughly. Bake in a lightly oiled pan at 350 degrees for 45 minutes. May serve alone or with gravy or marinara sauce.

Do you have a favorite vegan recipe you are willing to share with LandMarks’ readers? Send it to us with a photo of you, if available, and a two or three line bio. We will consider all submissions. Send to the address below or by e-mail at: landmarks@stepstolife.org.

LandMarks Recipes
Steps to Life Ministry
PO Box 782828
Wichita, KS 67278

Food for Life – Grains

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This month we continue our look at grains, a primary source of carbohydrates in the diet. Unrefined and complex carbohydrates are the best and should make up 55 to 70 percent of our dietary consumption. Grains, legumes, and nuts provide the richest dietary source of magnesium.

To be the most healthful and beneficial, grains should have a long, slow cooking period, preferably one to three hours. The phytic acid found in grains ties up certain minerals necessary for health, and this acid is destroyed by long cook-ing. Long cooking also softens the physical units of the grain and prepares them for better digestion. It is likely that much of the food sensitivity manifested in adults to grains could be avoided by attention to cooking time.

The Joslin Diabetes Center’s textbook states: “The most common and important cause of insulin resistance is obesity.” Neil Nedley, M.D., Proof Positive, Nedley Publishing, Ardmore, Oklahoma, 1998, 186.

So not only is exercise important for overweight individuals, but weight loss seems to be even more important, at least in preventing many health problems. Complex, unrefined carbohydrates should be a part of a weight reduction program.

Grains are also a good source of fiber. There are many benefits to a high fiber diet, including: reduced levels of serum cholesterol and triglycerides, reduced blood pressure in those with hypertension, discontinuation of insulin therapy for non-insulin dependent diabetics is promoted, reduced risk of death from heart disease, improved gastrointestinal function, reduced body weight in the obese, reduced risk of kidney damage, reduced insulin requirements, and improvement in the glycemic control.

If we were to subsist wholly on fruits, vegetables, seeds, nuts, legumes, and whole, unrefined grains, we could prevent a whole host of diseases, improve both our quality and quantity of life, and make a huge difference in the health of the entire Western World.

Recipe – Tomato Salad

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Tomatoes

Olive Oil

Bell Pepper

Salt

Onion

Choose nice ripe tomatoes. Slice the tomatoes, bell pepper, and onion, then add salt to taste and a small amount of olive oil. This should be eaten right after preparing. Other spices can be added to suit your taste such as fresh parsley, dill, or basil, or you can use your favorite salad dressing instead of the olive oil and salt. Experiment and enjoy. Basic recipe was submitted by S. Andrei who lives in Romania.

Food for Life – Lowering your Blood Pressure

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This month we will review lifestyle changes or treatment remedies that will be helpful in lowering your blood pressure:

  1. Low salt diet: Be aware that salt added to prepared food is only a part of the problem. The greater problem is foods that are high in sodium, especially processed foods.
  2. Decrease your weight to that recommended for your height by eliminating all snacks, drinking only water between meals, eating a good breakfast and a moderate lunch, and eliminating the evening meal or only having whole fruit. Eliminate or greatly reduce refined sugar and free fats or fatty foods in the diet. Eliminate all animal products from your diet. Increase foods high in fiber.
  3. Abstinence from alcohol, tobacco, and caffeine. All three of these raise blood pressure and should be totally avoided.
  4. Beginning moderate, daily, aerobic exercise—exercise that calls into play the heart and lungs—can significantly lower blood pressure. Healthful exercise usually occurs when you are exercising such that you can talk and exercise at the same time. If you are over 35 years of age and have not been exercising, be sure to consult your physician before beginning an exercise program.
  5. Life stresses can raise blood pressure. External pressures that confront us and our internal reactions to those stresses are both important. Good stress coping mechanisms should be adopted for improved blood pressure.
  6. Diet is also important in lowering blood pressure. When our food intake is high in natural foods as grown from the earth and prepared with as few additives as possible, blood pressure can be lowered. A diet high in fiber is also very helpful in binding the absorption of cholesterol and calories.

Treatments other than lifestyle changes and drugs that have been associated with lowering blood pressure include:

  1. Consumption of foods that are high in calcium: leafy green vegetables, grains such as oatmeal, quinoa, and amaranth, lentils, dried figs, sesame seeds, and filberts.
  2. Consumption of a bowl of oatmeal each day.
  3. Consumption of garlic. A clove of garlic or two may be taken one to four times daily. To help reduce “garlic breath,” the garlic can be marinated in olive oil for a week and then taken out of the oil and consumed. Onions, because of the chemical similarities, may also help with these conditions.
  4. Consumption of grapes.
  5. Consumption of plant foods high in Omega-3 fats: flax seed, walnuts, wheat germ, green soybeans, spinach, and almonds.
  6. Consumption of lecithin: one tablespoon of lecithin granules one to three times daily.
  7. Gradual daily exposure to bright daylight sun, making sure not to get a sunburn. This “sunbath” can last up to 30 minutes on each side of your body with as much skin exposed as possible.
  8. Daily consumption of foods high in L-arginine, such as black walnuts, lima beans, red kidney beans, garbanzo beans, lentils, soybeans, and roasted pumpkin kernels.

It is our prayer that through lifestyle modification and natural treatments you will be able to lower your blood pressure and not only extend your life but improve your health and ability to work for the Lord.

Recipe – Cooked Quinoa Cereal

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1 cup quinoa

2 cups water substitute soy, cashew, or almond milk

1/2 teaspoon cinnamon

sweetener of choice

1/2 cup apples, thinly sliced

1/3 cup raisins

Rinse quinoa and add to water; bring to a boil. Reduce heat; simmer for 5 minutes. Add apples, raisins, and cinnamon substitute; simmer until water is absorbed. Serve with milk and sweeten to taste.