Food

Food for Life – Raw Cabbage Salad

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It is important that we eat whole raw fruits and vegetables. One study documented the blood sugar effects of eating an equal amount of calories from apples, applesauce, and apple juice. Blood sugar peaked at approximately the same time and level with each form of apple. Blood sugar then sharply decreased with all three types of apple consumption. This is where the similarities stopped. The group that consumed whole raw apples experienced less of a blood sugar fall and maintained a more normal blood sugar after the initial blood sugar drop.

This study documents that there are benefits in eating whole raw food. Eating whole fruits also dramatically reduces the risk of certain cancers.

A second food group that is especially beneficial to eat raw is the cruciferous vegetables. These members of the cabbage family are cabbage, Brussels sprouts, cauliflower, broccoli, kale, turnips, kohlrabi, bok choy, and collards. One study has shown that those who eat cabbage at least once per week have two-thirds less colon cancer than those who eat it once per month or less.

The prophet of the Lord makes the following statements:

“Families and institutions should learn to do more in the cultivation and improvement of land. If people only knew the value of the products of the ground, which the earth brings forth in their season, more diligent efforts would be made to cultivate the soil. All should be acquainted with the special value of fruits and vegetables fresh from the orchard and garden.” Child Guidance, 357.

“I [Ellen White] am so thankful to God that when Adam lost his Eden home, the Lord did not cut off the supply of fruit.

“The Lord desires those living in countries where fresh fruit can be obtained during a large part of the year, to awake to the blessing they have in this fruit. The more we depend upon the fresh fruit just as it is plucked from the tree, the greater will be the blessing.

“It would be well for us to do less cooking and to eat more fruit in its natural state. Let us teach the people to eat freely of the fresh grapes, apples, peaches, pears, berries, and all other kinds of fruit that can be obtained.” Counsels on Diet and Foods, 309.

“The Lord intends to bring his people back to live upon simple fruits, vegetables, and grains.” The Paulson Collection of Ellen G. White Letters, 361.

Raw Cabbage Salad

1 medium head of cabbage, finely chopped

1 large onion

1/2 cup olive oil

1 teaspoon salt

1 Tablespoon chicken-like seasoning

1/2 cup lemon juice

2 Tablespoons sweetener of choice

Blend seasonings, onion, and liquids in blender and stir into the cabbage.

Just before serving, add the following to the cabbage:

2/3 cup sunflower seeds

2/3 cup dry roasted peanuts

1 package uncooked, broken up Ramen Noodles

In addition to her varied duties at Steps to Life, Evelyn Grosboll, a Registered Nurse, touches many lives through her work as a school nurse in Wichita, Kansas.

Food for Life – Sunflower Seed Casserole

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“Grains, fruits, nuts, and vegetables constitute the diet chosen for us by our Creator. These foods, prepared in as simple and natural a manner as possible, are the most healthful and nourishing. They impart a strength, a power of endurance, and a vigor of intellect, that are not afforded by a more complex and stimulating diet.” Life and Health, July 1, 1905.

“Nature’s abundant supply of fruits, nuts and grains is ample, and year by year the products of all lands are more generally distributed to all, by the increased facilities for transportation. As a result many articles of food which a few years ago were regarded as expensive luxuries are now within the reach of all as foods for everyday use.” The Ministry of Healing, 297.

“In grains, fruits, vegetables, and nuts, are to be found all the food elements that we need. If we will come to the Lord in simplicity of mind, He will teach us how to prepare wholesome food free from the taint of flesh-meat.” Testimony Studies on Diet and Foods, 82.

“How much suffering would be saved if the highly seasoned food and a great variety of food were changed for a simple diet of grains and nuts and fruits. Such a change could not fail to restore health to those who have made themselves sick by overeating.” Manuscript Releases, vol. 17, 355.

Sunflower Seed Casserole

2/3 cup cashews

3/4 cup water

1 large onion

2 Tablespoons Brewer’s yeast

2 1/2 teaspoons chicken-like seasoning

3 Tablespoons Bragg Liquid Aminos

1 cup mushrooms, chopped (may use 1-7 oz. can pieces)

1/8 teaspoon garlic powder

2 cups sunflower seeds

5 cups cooked brown rice

Blend cashews in water until smooth. Add seasonings and chunks of onion and pulse until fine. Add mushrooms to blender and pulse a few times to get desired consistency.

Grind sunflower seeds until fine and place in a large bowl. Add brown rice and blender mixture and mix well. Put in a large casserole and bake for 1-1/2 hours at 325 degrees. Keep covered for the first 45 minutes. Freezes well.

Blythe Hoppe and her husband, Maurice, live in Derby, Kansas, and volunteer many hours at Steps to Life.

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

P.O. Box 782828

Wichita, KS 67278

Food for Life – Herbed Green Beans

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We are in suffering need of men and women who possess sound reasoning faculties,—who can trace from cause to effect. We need persons who will educate themselves to cook healthfully. Many know how to cook meats and vegetables in different forms, who yet do not understand how to prepare simple and appetizing dishes.” The Youth’s Instructor, May 31, 1894.

“Have your food prepared in a healthful, tasteful manner; have your food prepared with a nicety that will correctly represent health reform.

“The great backsliding upon health reform is because unwise minds have handled it and carried it to such extremes that it has disgusted in place of converting people to it. I have been where these radical ideas have been carried out. Vegetables prepared with only water, and everything else in like manner. This kind of cookery is health deform, and there are some minds so constituted that they will accept anything that bears the features of rigorous diet or reform of any kind.” Counsels on Diet and Foods, 211, 212.

“Food should be prepared in such a way that it will be appetizing as well as nourishing. It should not be robbed of that which the system needs. I use some salt, and always have, because salt, instead of being deleterious, is actually essential for the blood. Vegetables should be made palatable with a little milk or cream, or something equivalent.” Counsels on Health, 136.

“This [cooking] can be done in a simple, healthful, and easy manner. . . . Skill must be united with simplicity. To do this, women must read, and then patiently reduce what they have read to practice. Many are suffering because they will not take the trouble to do this. . . . It is a religious duty for those who cook to learn how to prepare healthful food in different ways, so that it may be eaten with enjoyment. . . . What branch of the education of a young lady can be so important as this?” Testimonies, vol. 1, 681, 682.

“And God said, Behold, I have given you every herb bearing seed, which [is] upon the face of all the earth, and every tree, in the which [is] the fruit of a tree yielding seed; to you it shall be for meat.” “Thou shalt eat the herb of the field.” Genesis 1:29; 3:18.

Herbed Green Beans

1 1/2 pounds fresh green beans

1/2 cup onion, finely chopped

2 Tablespoons margarine

1/4 teaspoon paprika

1 1/2 teaspoons fresh thyme, or 1/2 teaspoon dried thyme

3 Tablespoons lemon juice

1 teaspoon salt (optional)

1 Tablespoon fresh parsley, chopped

Stem the beans. In a large saucepan, cover beans with water. Bring to a boil, and cook, uncovered, for 8–10 minutes or until crisp-tender. Meanwhile, in a skillet, sauté the onion in margarine until tender. Add the remaining ingredients. Drain beans; stir in onion mixture, and serve.

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

P.O. Box 782828

Wichita, KS 67278

Food for Life – Donna’s Peppermint Slice

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“We don’t make the health reform an iron bedstead, cutting people off or stretching them out to fit it. One person cannot be a standard for everybody else. What we want is a little sprinkling of good common sense. Don’t be extremists. If you err, it would be better to err on the side of the people than on the side where you cannot reach them. Do not be peculiar for the sake of being peculiar.” Sermons and Talks, vol. 1, 12.

“We have always used . . . some sugar. This we have never denounced, either in our writings or in our preaching. . . . The time has not yet come for sugar . . . to be wholly abolished from our tables.” Counsels on Diet and Foods, 330.

“Do just as Jenny would have you, my own dear boy. Here is a peppermint, Willie.—Letter 9, 1859. (To ‘Dear Little Willie,’ September 26, 1859.)” Manuscript Releases, vol. 3, 121.

“In the last box we sent to Battle Creek were some little trinkets for you and a little box of candy. You must eat it only when Jenny thinks it is best. Eat a very little at a time. . . . Letter 10, 1859. (To ‘Dear Little Willie,’ 1859.)” Ibid.

Donna’s Peppermint Slice

Base

2 1/2 cups crushed Weetbix, Weetabix or other whole grain flake cereal

1 1/2 cups flour

3/4-1 cup oil

2 Tablespoons honey

1 1/2 cups coconut

3 Tablespoons carob powder

1 1/2 teaspoons baking powder

1/2 cup raisins or sultanas

1/2 cup chopped walnuts

Warm honey and oil together. Add to rest of ingredients. Press into tray. Bake at 350 degrees for 10–15 minutes. Put in refrigerator to cool.

Peppermint Layer

3 cups cashews

8 drops peppermint oil

1/2 can coconut cream

1 cup honey

Blend all ingredients together until smooth. Pour onto base and chill.

Carob Topping

1 1/2 cups carob chips

1/2 can coconut cream

Warm in a double boiler until carob is melted. Spread on top of other layers. Refrigerate to set carob.

When set, cut into slices and freeze. A real treat to eat straight from the freezer!

Judith Higgs and her retired husband live on a small property near Tamworth, N.S.W., Australia, where they enjoy the benefits of country living. They are involved in a Bible Correspondence School, sending lessons all over the South Pacific. Judith also volunteers many hours of time transcribing tapes for Steps to Life.

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

P.O. Box 782828

Wichita, KS 67278

Food for Life — Sanctified Meals

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Happy New Year! I sincerely hope and pray, that in this coming year, God will protect you and answer all your prayers as He has mine in this last year. And I trust that He will inspire you to a closer walk with Him during the coming months. We do have so much for which to be thankful, and to praise His holy name for, don’t we?

Let us return to God’s word found in that beautiful book The Ministry of Healing. In the chapter “Diet and Health” it reads: “It is wrong to eat merely to gratify the appetite, but no indifference should be manifested regarding the quality of the food or the manner of its preparation. If the food eaten is not relished, the body will not be so well nourished. The food should be carefully chosen and prepared with intelligence and skill . . .

“Regularity in eating is of vital importance. There should be a specified time for each meal. At this time let everyone eat what the system requires and then take nothing more until the next meal. There are many who eat when the system needs no food, at irregular intervals, and between meals, because they have not sufficient strength of will to resist inclination. When traveling, some are constantly nibbling if anything eatable is within their reach. This is very injurious. If travelers would eat regularly of food that is simple and nutritious, they would not feel so great weariness nor suffer so much from sickness.

“Another pernicious habit is that of eating just before bedtime. The regular meals may have been taken; but because there is a sense of faintness, more food is eaten. By indulgence this wrong practice becomes a habit and often so firmly fixed that it is thought impossible to sleep without food. As a result of eating late suppers, the digestive process is continued through the sleeping hours. But though the stomach works constantly, its work is not properly accomplished. The sleep is often disturbed with unpleasant dreams, and in the morning the person awakes unrefreshed and with little relish for breakfast. When we lie down to rest, the stomach should have its work all done, that it, as well as the other organs of the body, may enjoy rest. For persons of sedentary habits, late suppers are particularly harmful. With them the disturbance created is often the beginning of disease that ends in death . . .

“After disposing of one meal, the digestive organs need rest. At least five or six hours should intervene between the meals, and most persons who give the plan a trial will find that two meals a day are better than three.

“Food should not be eaten very hot or very cold. If food is cold, the vital force of the stomach is drawn upon in order to warm it before digestion can take place. Cold drinks are injurious for the same reason; while the free use of hot drinks is debilitating. In fact, the more liquid there is taken with the meals, the more difficult it is for the food to digest; for the liquid must be absorbed before digestion can begin . . .

“Food should be eaten slowly and should be thoroughly masticated. This is necessary in order that the saliva may be properly mixed with the food and the digestive fluids be called into action.” The Ministry of Healing, 300–305.

Lentil Roast

2 cups cooked lentils

4 T. soy powder

1 large onion, chopped

1/2 t. sage

2-3 stalks celery, diced

1 1/2 cup oatmeal

2 T. Vegex

1 1/2 cup nut milk

1 4 oz. can mushroom

1/2 cup chopped walnuts pieces

1/2 cup bread crumbs or Grapenuts

1 t. garlic powder

Simmer chopped onion and diced celery in a little water till tender. Then mix all the ingredients and place in a baking dish. Bake at 350º for 45 minutes to one hour.

Food for Life — Self Service

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“The holidays are approaching. In view of this fact, it will be well to consider how much money is expended yearly in making presents to those who have no need of them. The habits of custom are so strong that to withhold gifts from our friends on these occasions would seem to us almost a neglect of them. But let us remember that our kind heavenly Benefactor has claims upon us far superior to those of any earthly friends. Shall we not, during the coming holidays, present our offerings to God? Even the children may participate in this work. Clothing and other useful articles may be given to the worthy poor, and thus a work may be done for the Master.

“Let us remember that Christmas is celebrated in commemoration of the birth of the world’s Redeemer. This day is generally spent in feasting and gluttony. Large sums of money are spent in needless self -indulgence. The appetite and sensual pleasures are indulged at the expense of physical, mental, and moral power. Yet this has become a habit. Pride, fashion, and gratification of the palate have swallowed up immense sums of money that have really benefited no one, but have encouraged a prodigality of means which is displeasing to God. These days are spent in glorifying self rather than God. Health has been sacrificed, money worse than thrown away, many have lost their lives by overeating or through demoralizing dissipation, and souls have been lost by this means.

“God would be glorified by His children should they enjoy a plain, simple diet, and use the means intrusted to them in bringing to His treasury offerings, small and great, to be used in sending the light of truth to souls that are in the darkness of error. The hearts of the widow and fatherless may be made to rejoice because of gifts which will add to their comfort and satisfy their hunger.

“Let all who profess to believe the present truth calculate how much they spend yearly, and especially upon the recurrence of the annual holidays, for the gratification of selfish and unholy desires, how much in the indulgence of appetite, and how much to compete with others in unchristian display. Sum up the means thus spent all needlessly, and then estimate how much might be saved as consecrated gifts to God’s cause without injury to soul or body.

“Mites and more liberal gifts may be brought in, according to the ability of the giver, to aid in lifting debts from churches which have been dedicated to God. Then there are missionaries to be sent into new fields, and others to be supported in their respective fields of labor. These missionaries have to practice the strictest economy, even denying themselves the very things you enjoy daily, and which you consider the necessaries of life. They enjoy few luxuries.” Messages to Young People, 311–312.

Let each and every one of us heed these words from our God, not only during this season, but during the rest of the probationary time He has given us to prepare for His soon coming! Have you ever seen our world in a worse condition? It seems that the signs of Christ’s coming are everywhere! In the calamities by land, hurricanes, tornadoes, floods and the absolute disregard of human lives. It is fearful, and it should prompt each of God’s children to “look up, for our redemption draweth nigh”! Have a “holy” holiday, and may the Lord bless each of you is my prayer. See you next year.

Pumpkin “Cheese” Cake

1 lb. Tofu, drained and mashed

1/2 tsp. Cardamom

16 oz. can Libby’s Pumpkin

1/2 cup pure Maple Syrup

1/2 cup Arrowroot or Corn Starch

2 cups Grape Nuts Cereal

1/2 cup Apple Juice Concentrate

1/2 tsp. Coriander

In two batches, blend the tofu, pumpkin and maple syrup. Add arrowroot and spices and mix together well. To make crust, grind the grape nuts in dry blender. Mix with apple juice concentrate. Pat into 9-inch pie dish. Pour in filling. Bake at 350° for 40 minutes or until set. A butter knife should come out clean in the center. If not done, turn heat down to 325° and bake an additional 15 minutes. It will become firmer as it cools. Chill overnight before serving.

 

Food for Life — Vegetables and Fruit

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Thanksgiving time again! How quickly time flies, especially at this time of year! “Thank you Lord for all You have done for each one of us in the past year . . . for bringing us through the valley of the shadow of death, being close beside us and giving us of Your strength. Also thank You for the healing you have given so many of us, and thank You for answering the prayers of Your people the world over! We praise Your holy name for everything we have to be thankful for, because if it were not for Thy great goodness we would all be eternally lost.”

“In order to maintain health, a sufficient supply of good, nourishing food is needed.

“If we plan wisely, that which is most conducive to health can be secured in almost every land. The various preparations of rice, wheat, corn, and oats are sent abroad everywhere, also beans, peas, and lentils. These, with native or imported fruits, and the variety of vegetables that grow in each locality, give an opportunity to select a dietary that is complete without the use of flesh meats.

“Wherever fruit can be grown in abundance, a liberal supply should be prepared for winter, by canning or drying. Small fruits, such as currants, gooseberries, strawberries, raspberries, and blackberries, can be grown to advantage in many places where they are but little used and their cultivation is neglected.

“For household canning, glass, rather than tin cans, should be used whenever possible. It is especially necessary that the fruit for canning should be in good condition. Use little sugar, and cook the fruit only long enough to ensure its preservation. Thus prepared, it is an excellent substitute for fresh fruit.

” Wherever dried fruits, such as raisins, prunes, apples, pears, peaches, and apricots are obtainable at moderate prices, it will be found that they can be used as staple articles of diet much more freely than is customary, with the best results to the health and vigor of all classes of workers.

“There should not be a great variety at any one meal, for this encourages overeating and causes indigestion.

“It is not well to eat fruit and vegetables at the same meal. If the digestion is feeble, the use of both will often cause distress and inability to put forth mental effort. It is better to have the fruit at one meal and the vegetables at another.

“The meals should be varied. The same dishes, prepared in the same way, should not appear on the table meal after meal and day after day. The meals are eaten with greater relish, and the system is better nourished, when the food is varied.

“It is wrong to eat merely to gratify the appetite, but no indifference should be manifested regarding the quality of the food or the manner of its preparation. If the food eaten is not relished, the body will not be so well nourished. The food should be carefully chosen and prepared with intelligence and skill.” The Ministry of Healing, 299–300.

Tofu Pecan Loaf

1 cup pecans, ground

1 medium onion,

1 1/4 cup tofu, crumbled chopped fine or mashed

1/4 t. celery salt

2/3 cup soymilk

1/2 t. onion salt

1 cup cooked brown rice

1/2 t. garlic salt

1 cup celery, chopped fine

1 T. Bragg’s liquid aminos

Mix and place in sprayed casserole dish. Cover and bake at 350° for 45 minutes. Uncover and bake at 350° for 15 minutes.

 

Food for Life – Sautéed Mushrooms

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The importance of yeast and leavened bread was presented in this feature last month. Yeast is used in the Bible as a symbol of the gospel and the kingdom of Christ, and it is used in this way in the writings of Ellen White too: “As leaven, or yeast, though hidden in the flour, and deposited only in one place, brings all surrounding it under its leavening process, so the working of truth continues secretly, silently, steadily, pervading all the faculties of the soul and all the kingdoms of the world.” The Home Missionary, July 1, 1897.

In addition to common bread, other foods that are commonly eaten which have been through a process of fermentation include cottage cheese or soured or clabbered milk. This is what Abraham fed to the angels, and even to the Lord (Genesis 18:2–8), and is also what Isaiah predicts that the Messiah will eat. (See Isaiah 7:15.) Also in this category of foods are sauerkraut, soy sauce, yogurt, buttermilk (these last two products can be made with soy milk for those who do not use cow’s milk or goat’s milk), and a few others.

There are some Adventists who believe that no one should eat fermented foods, but the Bible and the Spirit of Prophecy do not uphold this view. In fact, many people who have a weak digestion have received benefit by ingesting cultures of helpful microorganisms either through the use of yogurt or buttermilk or, in the United States, cultured acidophilus, which is available in capsule or in a free powder form that may be mixed with various drinks. It is impossible for proper digestion to take place without some of these helpful microorganisms being present in the small intestine. Incidentally, this is one of the reasons why infants should be breastfed, because the mother’s milk, in addition to providing immune functions for the infant, helps the baby to develop a healthy flora (culture of microorganisms) in the small intestine.

Yeast is not the only kind of fungi. Mushrooms are another kind of fungi. There are over 800 varieties of mushrooms known. The domestically cultivated varieties are free of any toxic substance, as far as we know today, but because they are often grown commercially in horse manure, it is best to eat them only after they are cooked. However, there are poisonous species of mushrooms that should never be eaten. Some of the poisonous varieties so much resemble the safe varieties of wild mushrooms that, unless you are an expert in identifying mushrooms, it is not safe to collect wild mushrooms and eat them. Some of these wild mushrooms are poisonous enough to cause death, which is often preceded by convulsions and coma. There is no effective antidote for these poisonous mushrooms.

Dr. John J. Grosboll, Director of Steps to Life, is also trained in the field of nutrition, having earned a Doctor’s Degree in Health Science and a Master of Public Health degree in Public Health Nutrition from Loma Linda University, Loma Linda, California.

Recipe – Sautéed Mushrooms

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1/2 cup olive oil

7 fresh garlic cloves, crushed

3 Tablespoons garlic-herb seasoning

1 pound large, whole mushrooms

Wash and quarter the mushrooms. Mix remaining three ingredients to make a marinade, increasing the amounts of each as needed. Toss mushrooms with marinade and marinate overnight. Place mushrooms with oil in a glass or stainless steel baking dish. Broil for 10 to 15 minutes, turning the sautéed mushrooms as they brown. Serve hot.

Mark Royer owns a construction company in Walsenburg, Colorado. He may be contacted by e-mail at: markyroyer@aol.com, or by telephone at: 719-738-2360.

Recipe – Rosemary Potatoes and Tea

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Rosemary Tea

1-2 tsp. fresh rosemary chopped (or 1 Tbsp. dried). Pour 1 cup of boiling water over leaves and steep for 5-10 minutes. Strain and drink tea.

 

Rosemary Potatoes

Cut the amount of potatoes you want in half or quarters and place in a bowl. Pour on some olive oil, salt, garlic (2–3 minced cloves) and fresh, chopped rosemary. Toss until the potatoes are well coated. Place the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour at 400 degrees or until browned and crisp. Turn them a couple of times for even baking.