Food

Food for Life — Self Service

by

“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

by

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

by

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

by

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

by

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.

Food – Rosemary, the Boost You May Need

by

Rosemary was traditionally used to help alleviate muscle pain, improve memory, boost the immune and circulatory system, and promote hair growth. Rosemary is a perennial plant (it lives more than 2 years). Dr. Keith Scott, in his book states the following:

“The leaves of this hardy Mediterranean plant are used to flavor a variety of dishes and beverages, and are added to some cosmetics. … It has gained an important place in traditional medicine, including its use as an antiseptic and as a treatment for respiratory problems, stomach cramps and arthritic pain. Rosemary is also believed to enhance the memory.”

Medicinal Properties
Cancer Rosemary contains significant quantities of several antioxidants which exhibit potent anti-tumourigenic properties.
Cardiovascular Disease and Blood Lipids Like oregano, rosemary has cardioprotective, antioxidant and anti-inflammatory effects, and two of its compounds directly prevent the formation of atheromatous plaques in the arteries.
Alzheimer’s Disease Rosmarinic acid has shown promising preventive and, in some cases, therapeutic effects against Alzheimer’s disease. Although its mechanisms are not fully understood, rosmarinic acid prevents the deposition of amyloid plaque in the brain.
Toxins Rosemary has specifically been shown to protect the liver from damage by environmental toxins. More broadly, potent antioxidants present in rosemary, such as rosmarinic acid and caffeic acid, are effective scavengers of free-radical toxins and assist in the prevention of inflammatory diseases, cardiovascular disease and cancer.
Allergies The traditional use of rosemary as a treatment for respiratory problems has now been validated by clinical studies investigating its anti-allergenic properties. These have demonstrated that rosemary is an effective therapy for hay fever and asthma-causing allergies.

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.

Food for Life – Whole Wheat Bread

by

In Genesis 1:29, we find the original diet for mankind, which is what we call today fruits, grains, and nuts. In Genesis 3:18, we see that, after sin entered the world, God added the green herb of the field to man’s diet. In Genesis 9, we read that God added flesh food to man’s diet. In Leviticus 11 and Deuteronomy 14, it is spelled out which animals are clean and may be eaten and which animals are unclean and may not be eaten. God’s children, even in the days of Noah, did not eat unclean animals, because only two of each unclean animal were taken into the ark, and if Noah had eaten either one, then that species of animal would not be with us today. Nowhere in Leviticus is mankind forbidden to eat plants that do not bear seed.

God attempted to bring his people back to a largely vegetarian diet in Moses’ time, but they rebelled, and so it was not done. (See Numbers 11 and 14 and The Ministry of Healing, 311–317.)

We do not have information as to exactly when mankind began using milk and eggs and other foods that could not be classified as either a flesh food or a vegetable. We do know, from the biblical record, that God’s people were using these foods in Abraham’s time and in Moses’ time.

There are several kinds of foods eaten today that are in this category. First, is common bread. Bread is made with yeast. Yeast is a substance of aggregated cells of minute unicellular sac fungi. It has been debated whether these minute fungi are plants or animal. In the presence of sugar, the yeast ferments the bread dough, making alcohol and carbon dioxide. The carbon dioxide is what raises the bread. The alcohol has such a low boiling point that most of it is released into the air during baking. Ellen White calls bread the staff of life, so it is not an optional food. (Counsels on Diet and Foods, 315.)

Some years ago, there were men in the Middle East who were not reaching complete sexual maturity. An investigation revealed that they were experiencing a zinc deficiency. There is plenty of zinc in whole wheat bread, which they were eating, but the phytic acid in the bread dough was binding the zinc, so it was not being absorbed. They were not using leavened bread. When bread is leavened, the leavening action uses up some of the phytic acid, making the zinc in the wheat available for absorption. I know of no population group with a zinc deficiency, if that population group uses whole-grain, leavened bread. It is important to use leavened bread. (There are some disease processes that force a person to abstain from leavened bread, and special diets must be formulated for these people so they do not suffer from mineral deficiencies.)

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.

Whole Wheat Bread, Oil-Free

4 cups very warm water

3 Tablespoons yeast

1/4 cup honey

9–10 cups whole wheat flour

1 Tablespoon salt

In a large bowl, mix the first three ingredients together with a whisk. Add 3 cups flour and beat well. Add salt and enough flour to make pliable—not sticky—dough. Turn out onto a floured surface and knead for 10 minutes. Return dough to bowl, cover with a towel, and place in a warm location until double. Knead dough again for 5 minutes; shape into loaves and place in prepared pans. Cover pans with a towel and let rise 30–45 minutes. Bake in preheated 350-degree oven for 50 minutes.

Food for Life – Creamy Cucumber Dressing

by

When the Lord took His people from Egypt, He did not give them flesh-meat to eat till they mourned and wept in His ears, saying, ‘Who shall give us flesh to eat? We remember the flesh, which we did eat in Egypt freely; the cucumbers, and the melons, and the leeks, and the onions, and the garlick; but now our soul is dried away; there is nothing at all beside this manna, before our eyes.’ [Numbers 11:4–6.] Then the Lord gave them flesh to eat. He sent them quails from heaven, but we read, ‘While the flesh was yet between their teeth, ere it was chewed, the wrath of the Lord was kindled against the people, and the Lord smote the people with a very great plague.’ [Verse 33.]

“The light God has given His people is that by eating the flesh and blood of dead animals, man becomes animalized. His lower passions are greatly strengthened by such a diet.

“Worldly physicians can not account for the rapid increase of disease among the human family. But we know that much of this suffering is caused by the eating of dead flesh. . . .

“Wise counsel and righteous practices are needed now, if the people of God succeed in preserving clear minds and healthy bodies. We must give close attention to eating, drinking, and dressing. The entire body of believers needs to make a decided reform. A high profession, followed by a disregard of the laws of life, shows a faithless life. Lack of fidelity, want of stability, slavery to wrong habits,—this is the sure result of such a course. Those who follow this course are not consistent Christians. Salvation means deliverance from every habit which tends to drag humanity down. Transgression of the laws of our being is transgression of the laws of God.” The Paulson Collection, 1, 2.

Creamy Cucumber Dressing

1/2 cup raw cashews

1/4 cup raw sunflower seeds

1/2 cup water

1/4 cup lemon juice, fresh squeezed

1 medium to large cucumber, peeled (if bitter) and diced

1 garlic clove, pressed

1 Tablespoon onion powder

1 teaspoon dill seed

1 teaspoon salt

Grind cashews and seeds; add remaining ingredients and blend well. Chill. Great for baked potatoes, sandwich spread, salad dressing.

Judy Ann Hallingstad manages the Mail Order Services Department for Steps to Life. She and her husband, Dennis, live in Derby, Kansas.

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.

Food for Life – Tropical Chewies

by

Sugar is not good for the stomach. It causes fermentation, and this clouds the brain and brings peevishness into the disposition. . . .

“Sugar clogs the system. It hinders the working of the living machine.

“There was one case in Montcalm County, Michigan, to which I [Ellen White] will refer. The individual was a noble man. He stood six feet, and was of fine appearance. I was called to visit him in his sickness. I had previously conversed with him in regard to his manner of living. ‘I do not like the looks of your eyes,’ said I. He was eating large quantities of sugar. I asked him why he did this. He said that he had left off meat, and did not know what would supply its place as well as sugar. His food did not satisfy him, simply because his wife did not know how to cook.

“Some of you send your daughters, who have nearly grown to womanhood, to school to learn the sciences before they know how to cook, when this should be made of the first importance. Here was a woman who did not know how to cook; she had not learned how to prepare healthful food. The wife and mother was deficient in this important branch of education; and as the result, poorly cooked food not being sufficient to sustain the demands of the system, sugar was eaten immoderately, which brought on a diseased condition of the entire system. This man’s life was sacrificed unnecessarily to bad cooking. . . .

“He died a victim to poor cooking. He tried to make sugar supply the place of good cooking, and it only made matters worse.” Counsels on Diet and Foods, 327, 328.

Tropical Chewies

Cream together:

1/4 cup margarine (or oil)

1/2 cup honey

1/4 cup orange juice concentrate

1/2 teaspoon vanilla

Slowly add:

1/2 cup crushed pineapple (drained)

1 cup flour

1/2 teaspoon salt

3/4 cup oats

1/2 cup wheat germ

1/2 cup chopped nuts

1/2 cup unsweetened coconut

3/4 cup carob chips (or raisins)

Place mixture in an 11-3/4 inch x 7-1/2 inch baking pan that has been sprayed with Pam or lightly oiled. Bake at 350 degrees until browned.

Cathy Summers Timmons, a Steps to Life staff member and a member of LandMarks’ editorial staff, also serves as Director of Pacific Missionary Outreach. She may be contacted by e-mail at: cathytimmons@stepstolife.org.

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.

Food for Life – Eggplant Spread

by

Eternal life is the receiving of the living elements in the Scriptures, the doing of the will of God. This is what is meant by eating the flesh and drinking the blood of the Son of God. It is the privilege of all to partake of the bread of heaven by studying the Word, and thus gain spiritual sinew and muscle.

“Each one must appropriate the blessing to his own soul, or he will not be fed. . . . You know you would not be nourished by seeing a well-spread table, and by others eating. We would starve if we did not partake of physical nourishment, and we shall lose our spiritual strength and vitality if we do not feed on spiritual bread. . . .

“The table has been spread, and Christ invites you to the feast. Shall we stand back, refusing bounties, and declaring, ‘He does not mean this for me?’ We used to sing a hymn that described a feast where a happy household gathered to partake of the bounties of the board at a kind father’s invitation. While the happy children gathered at the table, there stood a hungry beggar child at the threshold. She was invited to come in; but sadly she turned away, exclaiming, ‘I have no father there.’ Will you take this position as Jesus invites you in? Oh! if you have a Father in the courts above, I entreat you to reveal the fact. He wants to make you a partaker of His rich bounties and blessings. All who come with the confiding love of a little child will find a Father there.” The Faith I Live By, 22.

Eggplant Spread  –  This is a favorite Romanian recipe.

5 to 7 large eggplants

1 large onion, finely diced

1 medium-sized bulb garlic, finely diced

1/2 cup fresh parsley, diced

Salt to taste

2 Tablespoons olive oil

2 to 3 Tablespoons mayonnaise (optional)

Bake the eggplants in the oven at 350 degrees until they are very soft (45 to 60 minutes). When cooled, remove the peels. Chop the eggplant pulp very finely, until mushy. Add onion, garlic, parsley, salt to taste, and olive oil. If the flavor seems to be too strong, add mayonnaise and mix well together. Spread on bread or toast and enjoy!

Bianca Lazor, a homemaker and mother, is an English to Romanian language translator. Originally from Romania, she now lives in Hawaii with her husband, John, and son, Joshua. She may be contacted by e-mail at: paradise7@hawaiian.net, or by telephone at: 808-965-0222.