To prepare people for eternal life.
Ingredients
½ lb. Brussels sprouts, ends trimmed, halved (or quartered)
1 yellow onion, diced or cut into strips
3 cloves garlic or more, minced
Process
Place the onions and garlic in the bottom of a pan, and top with the Brussels sprouts.
Cook uncovered on medium heat until the onions begin to sizzle and steam.
Cover the pot; turn the stove down to very low and let cook for about 45-60 minutes.
Even though these vegetables are called sprouts, actually they are a member of the cabbage family. I just call them mini-cabs because they look like little cabbages. These were first cultivated in Belgium and that is why they are called Brussels sprouts because Brussels is the capital of Belgium. AND when you read the following, you will want to always include these little mini-cabs into your diet also!
“Brussels sprouts contain a chemical called sinigrin, which suppresses the development of precancerous cells. It works by persuading the precancerous cells to commit suicide—a natural process called apoptosis—and so powerful is the effect that it’s entirely possible that the occasional meal of Brussels sprouts could help reduce the incidence of colon cancer.
“Brussels sprouts are high in isothiocyanates and sulforaphane, which are compounds known to help fight cancer by inhibiting cell proliferation, neutralizing carcinogens, and helping to detoxify nasty environmental toxins. Sulforaphane, a particularly potent member of the isothiocyanate family, increases the production of certain enzymes known as ‘phase-2 enzymes,’ which can ‘disarm’ damaging free radicals and help fight carcinogens. It’s believed that phase-2 enzymes may reduce the risk of prostate cancer. According to research from the Department of Urology at Stanford University published in Cancer Epidemiology Biomarkers and Prevention, sulforaphane is the most potent inducer of phase-2 enzymes of any phyto-2 chemical known to date. And in a review article from the 11th Annual Research Conference on Diet, Nutrition, and Cancer from the American Institute of Cancer Research, the authors stated that ‘isothiocyanates are well-known protectors against carcinogenesis.’ ” The 150 Healthiest Foods on Earth, Jonny Bowden, Ph.D., C.N.S., 27.
Brussels Sprouts with Onions and Garlic
Ingredients
½ lb. Brussels sprouts, ends trimmed, halved (or quartered)
1 yellow onion, diced or cut into strips
3 cloves garlic or more, minced
Process
Place the onions and garlic in the bottom of a pan, and top with the Brussels sprouts.
Cook uncovered on medium heat until the onions begin to sizzle and steam.
Cover the pot; turn the stove down to very low and let cook for about 45-60 minutes.
1 box firm tofu
1 Tbs. Lemon juice
1 tsp. salt
1 box firm tofu
2 jars spaghetti sauce
1 box manicotti noodles
Optional:
Soy cheese, “meat” crumbles, 1 small onion, herbs of choice.
Combine Mori Nu Tofu, lemon juice, and salt in blender until creamy. In a medium sized bowl, place fresh tofu and mash with a fork till crumbly. Place tofu mixture from blender into the crumbled tofu and mix well. (At this point you may add herbs. Suggested herbs are: 1 tsp. basil and 1 tsp. oregano.) Cook noodles and drain. Put one jar of spaghetti sauce into the bottom of a 13 x 9 pan. (If you choose to use “meat” crumbles and onion, cook these until done in a pan.) Add ½ of the “meat” mixture to the tofu mixture and stuff noodles with tofu and layer in pan. Sprinkle the other ½ of the “meat” mixture on top with the other jar of spaghetti sauce. Top with soy cheese and bake at 350 degrees until the cheese melts and everything is warmed through.
For several months we have discussed the anatomy and physiology of the digestion system and the importance of eating based on the way God designed our body. The following is a review and listing of items important for good digestion:
According to the time line in Genesis, man was put in a garden after his creation and his work was ascribed to him. “And the Lord God took the man, and put him into the Garden of Eden to dress it and to keep it.” Genesis 2:15. God designed our body to be physically active. This is apparent from looking at the physiology of our bodies. The body is clearly designed for movement. This is seen in the skeletal frame that contains joints for movement and by the muscular covering of this frame. The muscular covering is complemented with ligaments and tendons to attach the muscles to the bones and cause movements as the muscles contract and release. We also have thumb and finger opposition which is ideal for the manual dexterity required for gardening and other manual activities in Eden. We are told, “Exercise in the open air should be prescribed as a life-giving necessity. And for such exercises there is nothing better than the cultivation of the soil.” The Ministry of Healing, 265.
According to Ecclesiastes 5, man is to rejoice in his labor as being a gift from God. One of the benefits of exercise is that the laboring man will have sweet sleep, which is seen in verse 12. A good day working in the sunshine and fresh air will do much to help us get a good night’s rest.
Ecclesiastics 9:10 cautions man, “Whatsoever thy hand findeth to do, do [it] with thy might; for [there is] no work, nor device, nor knowledge, nor wisdom in the grave, whither thou goest.” God asks us to do all things to the best of our ability because once this life is over, we cannot change from the grave what we have done in life.
“There are but few who realize that, in order to enjoy health and cheerfulness, they must have an abundance of sunlight, pure air, and physical exercise.” Daughters of God, 175. If you do not have a regular exercise program, won’t you start one today?
1 cup rice (uncooked)
2 cups lentils (uncooked)
4-6 large garlic cloves, minced
1 large diced onion (to taste)
1 to 1 ½ Tbsp chicken-style seasoning
1 tsp cumin (to taste)
Cook rice and lentils in separate containers for about 45 minutes. Add salt to taste. While these are cooking, in a large frying pan, sauté the garlic cloves and onion. Add the cooked rice and lentils to the garlic and onion. Then add the chicken style seasoning and cumin. Adjust salt, seasonings, and liquid as desired. Simmer for about an hour to blend flavors. Serve and enjoy.
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.
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.
“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.
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
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.
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
“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.
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.
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.
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
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.
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.