Food

Recipe – Wakey Cake

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The following recipe is one of the favorite desserts from the 2006 Steps to Life Camp Meeting.

Wacky Cake

3 cups flour

1-1/2 cups sugar

1/3 cup carob powder

1 teaspoon salt

2 Tablespoons Featherweight Baking Powder

2 cups water

1/2 cup oil

2 teaspoons vanilla

2 Tablespoons lemon juice

2 to 3 cups chopped walnuts

Mix all dry ingredients together, except sugar. Mix liquids and sugar together. Combine wet and dry ingredients. Beat for 1 to 2 minutes with an electric mixer. Bake at 350 degrees for 20 minutes in a treated 9-inch x 13-inch pan. Continue baking until a toothpick inserted in the middle comes out clean.

Coconut Pecan Frosting

3/4 cup double strength soy milk or creamer

1/4 cup soy margarine

1 Tablespoon cornstarch

1 teaspoon vanilla

1/2 cup honey, Sucanat, or Turbinado sugar

1 cup chopped pecans

1 cup coconut

Combine milk, margarine, cornstarch, and sweetener in a saucepan and cook over medium heat, stirring constantly until thickened. Stir in remaining ingredients and spread on the top of the cake.

Note: Sweet desserts should be eaten only in small amounts and in moderation.

Food for Life – Cancer Can Be Prevented, Pt. I

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Avoiding known risk factors for cancer and adapting agents that help the body fight against cancer can prevent most forms of cancers. It has been estimated that 80 to 90 percent of cancer is due to environmental factors. Of these environmental factors, tobacco usage is the number one culprit. It is not just the person who smokes who has an increased risk of cancer, but those who experience second hand smoke and the offspring of smoking fathers. The incidence of cancer in the offspring increases with the number of cigarettes smoked by the father. It is believed that the smoking causes genetic changes in the sperm, thus affecting the offspring. Consumption of alcohol also increases the risk of cancer. A third lifestyle decision that affects cancer risks in women is the prolonged use of estrogen. It increases a woman’s risk of cancer both of the womb and of the breasts. Dietary issues also affect the risk of cancer. There are increases in several forms of cancer related to diets high in fat consumption, particularly saturated animal fats. Studies have shown a strong relationship between eating meat in general and cancer. Colon cancer, breast cancer, prostate cancer, and ovarian cancer have all been linked to increased intake of meat and animal products including milk, cheese, and eggs. Coffee and caffeine have also been linked to increases in certain types of cancer. It has been known for a long time that excessive sun exposure increases the risk of skin cancer. Other things that have been associated with increased risk of cancer include asbestos and wood dust exposure, grilling of foods over charcoal, and excess sugar in the diet.

As you can see, much can be done to avoid increasing the risk of cancer by removing known carcinogens from our lifestyle habits and our diets. Next month we will look at things we can actively include in our lifestyle and diet to provide some protection against cancer.

Recipe – Lemon Dessert

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Lemon Dessert

1 package Mori-Nu Extra Firm Tofu

2 – 3.4-ounce boxes Instant JELL-O Lemon Pudding

1/3 cup lemonade concentrate

1 cup soy milk

Mix together in food processor or blender until smooth. Pour into a baked graham cracker crust. Chill for a few hours or overnight before serving.

Gelatin Dessert

12 ounces kosher gelatin (your choice of flavor)

1 1/2 cups boiling water

20-ounce can crushed pineapple, undrained

1 cup mashed bananas

1/2 cup chopped walnuts

Mix gelatin with the boiling water until dissolved. Add remaining ingredients; chill until solid. Top with non-dairy whipped topping. Note: Pecan halves may be put on top of the dessert instead of mixing in walnuts, and then add the whipped topping.

Food for Life – Cancer Can Be Prevented Pt. II

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It is the job of the immune system to recognize, attack, and destroy foreign invaders, one of which is a cancerous cell. Therefore, anything that strengthens the immune system helps to ward off cancer. Vitamin A is essential in stimulation of the immune system. Plant products are the best source of beta-carotene and other relatives called carotenoids. These are the best forms of vitamin A for the body and its immune system. These compounds serve as antioxidants, which help the body dispose of chemicals called free radicals. Free radicals can genetically damage normal cells and set the stage for cancer. Vitamin A also helps body tissue to develop in a normal, orderly way. It is this lack of normal, orderly development that is common in cancerous cells. Vitamins C and E also play vital roles in antioxidant and free radical scavenger activity.

Whole foods provide more anticancer protection than does just taking vitamins. Another advantage to whole foods is the phytochemicals found in them. There are thousands of phytochemicals that seem to have a role in fighting cancer. An increased fiber intake clearly reduces the risk of developing colon cancer, and there is virtually no fiber in meat and animal products. Selenium, a trace mineral found in whole grains, has also been shown to decrease some forms of cancer.

Increased body weight, increased meal frequency, and eating between meals have been linked to an increase of several types of cancer, including colon cancer.

Regular exercise has many benefits, including increasing interleukin-1, plasma interferon levels, natural killer cells, and blood lymphocytes. Each of these is important in the fight against cancer. Although excess sunlight is harmful, sunlight in moderation may be helpful in preventing some forms of cancer. Adequate control of stress is also vital for a healthy immune system and the ability to fight cancerous cells.

By adapting a personal cancer preventative and protective lifestyle, we can greatly reduce our risk of cancer. Surely you want to have this protection against cancer and to share this information with the general public. Most cancers can be prevented! For a more detailed explanation of this topic, see Chapter two, “Good News About Cancer: It Can Be Prevented!” in the book Proof Positive by Dr. Neil Nedley (Nedley Publishing, Ardmore, Oklahoma, 1998.)

Recipe – Creamy Cucumber Chickpea Salad

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Ingredients

“Mayonnaise”

1 small cucumber, peeled

sea salt, to taste

2 Tbsp. raw cashews, soaked 2 hours in water, drained

2 Tbsp. toasted pine nuts, soaked 2 hours in water, drained

½ Tbsp. brown rice syrup, raw agave or coconut nectar

1 ½ Tbsp. fresh lemon juice

1-2 tsp. water as needed to blend

Salad

4 ½ cups sliced cucumbers (4 medium size)

sea salt

2 cups cooked or 1 15 oz. can chickpeas, rinsed, drained

¼ cup red onion, chopped

¼ cup fresh dill weed, chopped, loosely packed or 1 Tbsp. dry, or to taste

sea salt

dash smoked paprika, garnish

Process

Place cucumber in colander; toss with salt. Drain, stirring every 10 minutes, for at least half an hour. Rinse and dry thoroughly.

Mayonnaise: Combine all ingredients in blender, scraping down sides. Add only enough water to blend smoothly.

Assemble: Combine salad ingredients—cucumbers, chickpeas, red onions, and dill in a bowl. Fold in “mayonnaise.” Add salt, additional dill as needed. Sprinkle with paprika. Serve cold.

Food – Crispy Crunchy Cool Cucumber

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A luncheon of delicate, crustless sandwiches of thinly sliced cucumber summons the feeling of long, leisurely summer afternoons. Originating in India, their cultivation dates back about 4,000 years. The Greeks and the Romans valued their medicinal qualities and feasted on them in the hot summer months. The fruit eventually wove their way to France and the rest of Europe making their way onto every continent and into every cuisine today.

Cucumbers are actually a fruit. They are members of the plant family Cucurbitaceae, which also includes squashes and melons.

“Cucumber health benefits include reducing the risk of cardiovascular disease, healthy weight management, detoxifying the body, enhancing the skin, supporting eye health, improving brain health, alkalizing the blood and treating cancer. Other benefits include combating bad breath, supporting digestion, controlling blood sugar levels, maintaining adequate blood pressure, supporting bones, repairing hair, supporting nails and supporting dental health.” www.naturalfoodseries.com/13-benefits-cucumber/

Cucumbers are more than 95 percent water. The term “cool as a cucumber” is a scientific fact. The inside temperature of a cucumber can be up to 20 degrees cooler than outside air, cooling the temperature of the blood during seasons of heat or dehydration.

Drinking fresh green juice is similar to receiving an intravenous infusion of vitamins, minerals and enzymes as they go quickly into the system without having to go through the digestive process.  Juice whole cucumbers. Skin and seeds are the most nutritious part so use organic if possible. Add cucumbers to smoothies—you won’t taste them. Use for dips, sliced, especially with hummus. Incorporate into chilled soups and sandwiches. Add to any variety of salad.

 

Creamy Cucumber Chickpea Salad

Ingredients

“Mayonnaise”

1 small cucumber, peeled

sea salt, to taste

2 Tbsp. raw cashews, soaked 2 hours in water, drained

2 Tbsp. toasted pine nuts, soaked 2 hours in water, drained

½ Tbsp. brown rice syrup, raw agave or coconut nectar

1 ½ Tbsp. fresh lemon juice

1-2 tsp. water as needed to blend

 

Salad

4 ½ cups sliced cucumbers (4 medium size)

sea salt

2 cups cooked or 1 15 oz. can chickpeas, rinsed, drained

¼ cup red onion, chopped

¼ cup fresh dill weed, chopped, loosely packed or 1 Tbsp. dry, or to taste

sea salt

dash smoked paprika, garnish

 

Process

Place cucumber in colander; toss with salt. Drain, stirring every 10 minutes, for at least half an hour. Rinse and dry thoroughly.

Mayonnaise: Combine all ingredients in blender, scraping down sides. Add only enough water to blend smoothly.

Assemble: Combine salad ingredients—cucumbers, chickpeas, red onions, and dill in a bowl. Fold in “mayonnaise.” Add salt, additional dill as needed. Sprinkle with paprika. Serve cold.

Recipe – Multigrain Bread

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1 3/4 cups water

4 Tablespoons flaxseed

1/3 cup olive oil

1 to 2 teaspoons salt

1 cup white flour

4 Tablespoons gluten flour

1 cup rye flour

3 Tablespoons honey

2 cups whole wheat flour

3 to 4 teaspoons yeast

Mix warmed water, oil, honey, whole wheat flour, gluten flour, and yeast. Let set until bubbling. Mix in salt and flaxseed, and slowly add remaining flours. Knead well. Let rise until double in size, punch down; let rise again. Shape into two small loaves or one large loaf. Bake at 350 degrees for 35 to 45 minutes. Turn out onto cooling rack and paint with water to create a soft crust.

Food for Life – Importance of Health Reform

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In the vision given me [Ellen White] in Rochester, New York, December 25, 1865, I was shown that our Sabbath keeping people have been negligent in acting upon the light which God has given in regard to the health reform; that there is yet a great work before us; and that, as a people, we have been too backward to follow in God’s opening providence, as he has chosen to lead us.

“I was shown that the work of health reform has scarcely been entered upon yet. While some feel deeply, and act out their faith in the work, others remain indifferent, and have scarcely taken the first step in reform. There seems to be in them a heart of unbelief, and as this reform restricts the lustful appetite, many shrink back. . . .

“In order to be fitted for translation, the people of God must know themselves. . . . The body should be servant to the mind, and not the mind to the body.

“Some have sneered at this work of reform, and have said it was all unnecessary; that it was an excitement to divert minds from present truth. They have said that matters were being carried to extremes. Such do not know what they are talking about. While men and women professing godliness are diseased from the crown of their head to the soles of their feet, while their physical, mental, and moral energies are enfeebled through gratification of depraved appetite and excessive labor, how can they weigh the evidences of truth, and comprehend the requirements of God? If their moral and intellectual faculties are beclouded, they cannot appreciate the value of the atonement or the exalted character of the work of God, nor delight in the study of his Word. . . .

“There are but few as yet who are aroused sufficiently to understand how much their habits of diet have to do with their health, their characters, their usefulness in this world, and their eternal destiny. I saw that it is the duty of those who have received the light from heaven, and have realized the benefit of walking in it, to manifest a greater interest for those who are still suffering for want of knowledge. Sabbath keepers who are looking for the soon appearing of their Saviour should be the last to manifest a lack of interest in this great work of reform. Men and women must be instructed, and ministers and people should feel that the burden of the work rests upon them to agitate the subject, and urge it home upon others.” Review and Herald, April 30, 1914.

Recipe – Delicious Raw Cereal

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Ingredients

1 cup regular oats

1 cup water

½ cup raisins or other dried fruit

1 tasty grated apple (with peelings)

¼ cup raw almonds, slivered

3 Tbsp. honey

Process

Mix all together, adding water last. Stir well. Cover and refrigerate overnight. Stir in the morning and eat! Berries, bananas, or other fruit in season can be added for extra flavor before eating. Enjoy!

Food – Peeled Apple?

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I am amazed when I see people peel an apple before eating it. Some just do not like the texture or the taste of the peelings but that is where much of the nourishment is. Just remember that you are not getting all an apple has to offer by peeling off the skin. Here are some very powerful reasons to never remove the skin again.

“The skin packs most of the fiber. A medium apple with the skin contains 4.4 grams of fiber. Without the skin, you’re only getting 2.1 grams, not even enough to qualify it as a “good source of fiber” (the cutoff is 3 grams).

“The skin also packs most of the vitamins. That same medium apple with skin packs 8.4 milligrams of vitamin C and 98 international units (IU) of vitamin A. Ditch the skin and that falls to 6.4 milligrams of vitamin C and 61 IU of vitamin A.

“Apples can ease breathing problems — but only if you eat the skin. The compound responsible is called quercetin, and it’s found mostly in the peel. One study found that people who eat five or more apples each week have better lung function thanks to quercetin’s effects, Health.com reported.

“Quercetin also protects your memory. The antioxidant seems to fight off tissue damage in the brain linked to Alzheimer’s disease and other degenerative problems — at least in rats, according to a 2004 study.

“A skin-on apple a day keeps spare pounds away. The peel is also home to ursolic acid, an important compound in the obesity-fighting ability of apples. Ursolic acid seems to increase muscle and brown fat, which increases calorie burn, thereby lowering obesity risk, at least in mice, according to a 2012 study.” www.huffpost.com/entry/never-peel-apple_n_4791328

 

Delicious Raw Cereal

Ingredients

1 cup regular oats

1 cup water

½ cup raisins or other dried fruit

1 tasty grated apple (with peelings)

¼ cup raw almonds, slivered

3 Tbsp. honey

 

Process

Mix all together, adding water last. Stir well. Cover and refrigerate overnight. Stir in the morning and eat! Berries, bananas, or other fruit in season can be added for extra flavor before eating. Enjoy!