Food

Food for Life – Counsel on the Use of Fresh Foods

by

This is the time of the year when we are beginning to enjoy the wonderful fresh food that God has allowed to grow for the nourishment of our bodies. Hopefully many of us will be able to reap the benefits of the garden. What a difference in the flavor of sun-ripened food!

There are many extenuating circumstances of our lives when it may not be possible to fulfill God’s ideal for us. In this case, we are to rest in God’s care. “Some are continually anxious lest their food, however simple and healthful, may hurt them. To these let me say; Do not think that your food will injure you; do not think about it at all. Eat according to your best judgment; and when you have asked the Lord to bless the food for the strengthening of your body, believe that He hears your prayer, and be at rest.” Counsels on Diet and Foods, 109. We must never, however, let this assurance lead us to presumption.

When choosing our fresh foods, it is of vital importance that we meticulously sort and discard any moldy fruits or vegetables. It is not always enough to just cut away the mold. “Nicely prepared vegetables and fruits in their season will be beneficial, if they are of the best quality, not showing the slightest sign of decay, but are sound and unaffected by any disease or decay. More die by eating decayed fruit and decayed vegetables which ferment in the stomach and result in blood poisoning, than we have any idea of.” Ibid., 309.

Dr. Craig, a former teacher in the Department of Nutrition at the School of Health, Loma Linda University, recently wrote: “Moldy peanuts or grains are commonly contaminated with penicillin and aspergilus molds which produce carcinogenic substances like aflatoxins. Furthermore, blemished sweet potatoes have been found to contain high levels of liver toxin, ipomeamarone. Patulin is a carcinogenic substance found in moldy apples and also apple juice or cider made from moldy apples.

“Yes, it is true. Plant foods as well as animal products may contain toxicants which can produce ill health or even death. But we have seen that proper methods of cooking and processing legumes and vegetables will reduce the risk of hazardous substances found in raw foods.

“The selection of the best quality fruits, vegetables, nuts, and grains which are free of decay is essential for good health. Dryness during storage is a must in preventing microbial toxins from contaminating our foodstuffs.”

The health of the mind is closely associated with our physical health. We can be so thankful that we have the health message to help us preserve our bodies in the best possible health as we face the delusions of the last days.

July Recipes:

Grapenut-Squash Casserole

1 lb. yellow squash 1/2 tsp. celery seed

3 cups grapenuts 1/2 tsp. garlic powder

1 green pepper 1/2 tsp sage

1 large onion 1 tsp. sweet basil

2 cups cashews 2 tbsp. parsley or chives

1-1/2 cups water 2-4 tbsp. sesame seeds

1-1/2 tsp. sea salt

Wash and cube squash (summer). Parboil in steamer until tender. (Do not overcook.) Dice pepper and onion and sauté with the above seasonings in 1/2 cup water over low heat. Place the 1-1/2 cups water in the blender and add cashews gradually, blending until smooth. Remove squash from steamer; add sautéed onion, pepper, and seasonings and stir slightly until squash is slightly mashed. Add grapenuts, and nut mixture and blend well. Pour into casseroles; sprinkle with sesame seeds and bake 1 hour at 325 degrees.

 

Stuffed Green Peppers

2-1/2 cups cooked lentils 1 tsp. Italian seasoning

1-1/4 cups cashew or soy milk 1-1/2 tbsp. food yeast

1-1/4 cups bread crumbs 1 cup chopped walnuts

1 tsp. salt 2 cups cooked brown rice

Cut 6 green peppers in half, removing white membrane and seeds, and steam for 30 minutes to soften. Remove from steamer and fill with the above mixture which has been combined thoroughly. Place filled pepper halves in baking dish and pour tomato sauce over all. Bake at 400 for 30 minutes covered, then 10 minutes uncovered.

Food For Life – Is Cheese Edible, part 2

by

Continuing with cheese: “On a number of fronts there are growing concerns about the health effects of cheese. These concerns center around the following areas: 1) Many cheeses have significant levels of fat, saturated fat, and cholesterol. 2) Most cheeses are high in sodium. 3) Certain cheeses may contain a variety of toxic chemicals. 4) Cheeses can be contaminated with a number of microorganisms that can cause significant illness.

About two-thirds of the fat in cheese is saturated fat, which is known to elevate blood cholesterol levels. In addition, cheese contains about 20–30 mg. cholesterol per ounce.

The average level of sodium in cheese is about 250 mg. per ounce. . . . Parmesan and Roquefort contain up to 500 mg. sodium per ounce.

If cattle are fed aflatoxin-contaminated grain, their milk will also be contaminated with the aflatoxins. Hence their dairy products, including cheese, are known to contain potent cancer-causing aflatoxins.

Biogenic amines are another class of harmful chemicals in cheese. These include tyramine, histamine, putrescine, cadaverine, tryptamine, and phenylethylamine. Such compounds have the potential to affect the brain and circulatory system with such symptoms as migraine headaches, nausea, hypertension, and cardiac palpitation.

Dangerous microorganisms can also contaminate cheese. Such germs have accounted for literally thousands of food-borne epidemics. Some of the most-feared microorganisms that can contaminate cheese are those of the salmonella family. . . . Outbreaks of salmonella, including typhoid fever, have been linked to cheese consumption. The largest common-source outbreak of salmonellosis ever, in Canada, was linked to cheddar cheese consumption from March to July of 1984, when an estimated 10,000 people became ill.” Journal of Health and Healing, vol. 17, no. 3

It is understandable why God said that “cheese should never be introduced into the stomach;” “it is wholly unfit for food.” Counsels on Diet and Foods, 368

Drs. Phillips and Snowdon, of Loma Linda University, found that men who were heavy users of meat, milk, eggs, and cheese experienced a nearly threefold greater risk of developing prostate cancer. Increasing cheese use, Dr. Phillips subsequently reported, was linked with colon cancer in men: those who used cheese three or more times per week had about twice the risk of colon cancer as those eating it less than once per week. In another study, French researchers, comparing 1,010 cases of breast cancer with 1,950 people with non-malignant diseases, found that women who daily consumed cheese had a 50% greater risk of breast cancer over those who never used it, while those who used cheese occasionally (less than once a day), experienced a 20% increase. They concluded, “We found a significant greater risk of breast cancer for the women who consumed cheese than for the non-consumers, and the risk increased with increasing frequency of cheese consumption.” The Journal of Health and Healing, vol. 17, no. 4

“Never can we comprehend the grievous character of the sin of indulging perverted appetite except as we comprehend the spiritual meaning of the long fast of the Son of God. . . .

“Satan is more successful when assailing the human heart. Through inducing men to yield to his temptations, he can get control of them. And through no class of temptations does he achieve greater success than those addressed to the appetite. If he can control the appetite, he can control the whole man.” Temperance, 275, 276

The End

Food for Life – Is Cheese Edible, part 1

by

This month we will look at another very serious problem which affects the health of millions and which holds a very prominent place in the diet of many Seventh-day Adventists; Cheese.

This most powerful statement comes to my mind and has to do with every phase of our daily diet. It is found in Counsels on Diet and Foods, 59, 1875. “The controlling power of appetite will prove the ruin of thousands, when, if they had conquered on this point, they would have had moral power to gain the victory over every other temptation of Satan. But those who are slaves to appetite will fail in perfecting Christian character. . . As we near the close of time, Satan’s temptation to indulge appetite will be more powerful and more difficult to overcome.” As Historic Seventh-day Adventists preparing to meet our soon-coming Jesus in the clouds of heaven, we recognize the importance of overcoming every hereditary and cultivated tendency to wrong.

When God, in His great love for His remnant church, sent the health reform message, He did not always give us the reasons for the restrictions that He placed on our diet. We were to move out in faith, trusting the divine hand that was guiding us. Now we are doubly blessed in having scientific research that vindicates the many questions that, in the past, were raised regarding the Spirit of Prophecy counsels.

Many years ago, the counsel to us was, “Cheese should never be introduced into the stomach.” Counsels on Diet and Foods, 368. “It [cheese] is wholly unfit for food.” Ibid., 368. Today there is an abundance of supporting, scientific evidence.

The cheese found in super markets contains rennet, the enzyme coagulant used in the cheese for clotting purposes. This substance is an extraction from finely ground stomachs of calves. In addition, it may also contain an extender, pepsin, which is taken from the stomachs of swine. According to the cheese manufacturers, there is no way of ascertaining with certainty that the cheese you purchase does not contain this extender.

The Spirit of Prophecy also warns that mold can be deadly. As far back as 1985, newspapers carried warnings of bacteria found in a certain Mexican-style cheese which was responsible for thirty deaths in California and four serious illnesses in Fort Worth, Texas. Science News, 59, July 1976, carried the warning, “The mold that creates Roquefort and similar blue cheeses creates a dangerous nerve poison that causes convulsions in mice. The chemical is more concentrated in the heavily molded parts of such cheeses than in the white portions.” Also found in cheddar cheese and other common cured cheeses during the aging period is tyramine. Upon analysis, some cheeses were found to contain sufficient tyramine to affect the heart and raise blood pressure, even in amounts that are usually consumed at a meal.

Another serious concern is the high fat content of cheese. Dr. Julian Whitaker, director of the California Health Treatment Center, in an article in the Natural Health Bulletin states: “When large amounts of fats are eaten, the red blood cells stick together and stack up. This is called ‘rouleaux formation’ and limits the flow of blood cells through the capillaries. It creates ‘sludging’ with a thirty percent reduction of oxygen supply to the heart.” Surely we can see that our Creator knows what is best for the creatures that He has created!

Macaroni & Cheese Sauce

Place in a blender:

2 cups water

1 tsp sea salt

6 oz canned pimentos

1 tbsp onion powder

2 oz green chilies (not hot)

1 tsp garlic powder

2 tbsp lemon juice

1 ½ cups cashews

When thoroughly blended and smooth, pour into container and add 1 small 4 oz. can of sliced olives, drained, and the cooked macaroni. Mix well, pour into casserole, and bake at 350° for 30 minutes.

Molded Cheese Loaf

1 cup water

1 tsp sea salt

2 tbsp green chilies (mild)

2 tbsp lemon juice

1 tbsp onion powder

2 cups cashews

1 tbsp garlic powder

4–6 tbsp Agar powder

8 oz can pimentos

1 cup water

Thoroughly blend first seven ingredients. Then add cashews and blend till smooth. In small pan, place 1 cup of water and Agar powder. Bring to a boil, stirring constantly; add to the above mixture and blend thoroughly. Pour into long Velveeta cheese mold and refrigerate overnight. Place on platter and garnish with parsley. This loaf may be sliced for sandwiches or grated on salads. (Agar is a Japanese seaweed and may be used the same as gelatin for molded fruit salads. We do not use the commercial gelatins because of the animal sources used.)

The End

Food for Life – It’s Springtime! Time to think about a Garden!

by

“For, lo, the winter is past, the rain is over and gone; the flowers appear on the earth; the time of the singing of birds is come, and the voice of the turtle is heard in our land.” Song of Solomon 2:11, 12.

It is springtime, and how grateful to God we should be that He has preserved our lives to again see the beauties of this time of year. Many of you will be fortunate enough to have gardens this year. Some of you are no doubt already looking forward to being able to preserve your summer foods for next winter.

As you make your food preservation plans, the following comparisons, showing the loss in nutrients that takes place using the various methods of preservation, may be of interest to you.

Canning: 60-80% This is due to the high temperatures required to properly preserve the food.

Freezing: 40-60% The loss is due to moisture expansion that causes the cells to rupture.

Dehydration: 3-5% The low temperatures hold losses to a minimum.

(Composition of Foods Handbook #8, U.S. Department of Agriculture Research Service.)

We have all witnessed the sad demonstration of temper from a spoiled or hyperkinetic child as he screamed, throwing himself to the floor demanding something to eat. Too often, we have also witnessed the mother, rather than exercising discipline, give in and give him the very thing that he craved.

Sydney Walker, M.D., a neuropsychiatrist from La Jolla, California, found that forty-four of forty-eight childen with learning disability, depression, temper tantrums, or poor concentration, had, along with other problems, a blood sugar disorder. Dr. Walker told Prevention Magazine that once these children were put on a sugar-free diet, rich in vegetables, fruit, and high-protein foods, almost all of them had improved behavior.

We are told that “the diet has much to do with the disposition to enter into temptation and commit sin.” Counsels on Diet and Foods, 52.

“Our very bodies are not our own, to treat as we please, to cripple by habits that lead to decay, making it impossible to render to God perfect service. Our lives and all our faculties belong to Him.” Ibid., 56.

What a solemn though, but how seldom we remember our responsibility to our Creator Who formed us and then gave His life that we might reign with Him throughout the ceaseless ages of eternity.

“We should not be prevailed upon to take anything into the mouth that will bring the body into an unhealthy condition, no matter how much we like it. Why?—Because we are God’s property.” Ibid., 328.

What a sacred responsibility parents have to train their children in proper habits of living during their formative years, while their tastes are not yet perverted and their digestive systems impaired.

April Recipes:

Apricot-Pineapple Jam

Place in saucepan:

1 cup dates or date pieces

1 cup dried apricots

With enough water to cover, bring to a boil and let stand overnight. Remove 1/4 cup of the apricots and chop. Place remaining ingredients in blender and thoroughly mix. Remove ingredients from blender and add 1/4 cup chopped apricots and 1 cup crushed pineapple with juice. Mix thoroughly and refrigerate.

Fruit Spread

1 20 oz. can crushed pineapple

2 large bananas

1 cup dates or date pieces

1/2 teaspoon sea salt

1 pkg. frozen strawberries (various other frozen or fresh berries may be used.)

Place all ingredients in the blender and mix until smooth. Delicious on toast, waffles, or pancakes.

Food for Life – More this Month About Sugar

by

“We should not be prevailed upon to take anything into the mouth that will bring the body into an unhealthy condition, no matter how much we like it. Why? Because we are God’s property. You have a crown to win, heaven to gain, and a hell to shun. . . .

“It is better to let sweet things alone. Let alone those sweet dessert dishes that are placed on the table. You do not need them. You want a clear mind to think after God’s order.” Counsels on Diet and Foods, 328.

Let us review, from a scientific viewpoint, some of the effects of sugar on the system:

  • Excess sugar affects the health of the teeth, causing decay.
  • Excess sugar lowers one’s resistance to disease.
  • Refined sugar is a high calorie, concentrated food with little or no nutritive value.
  • High sugar intake can cause liver damage undistinguishable from liver damage due to alcoholism.
  • High sugar intake is associated with mature-on-set diabetes.
  • High sugar can contribute to constipation.
  • High sugar intake can cause vitamin B deficiencies.
  • Some nutritionists feel that a high sugar intake is responsible for a malfunctioning appetite, contributing to overweight.
  • Too much sugar, in any form, clogs the system, resulting in mental depression, and can cause sleepiness and mental confusion.

According to England’s noted nutritionist, Professor John Yudkin of the University of London, sugar may be the etiologic factor in atherosclerosis, or heart-vessel disease. He believes that there is a clear association between sugar intake and heart disease. (Medical Tribune, July 10, 1969.) Most of us find it hard to believe that we are consuming as much sugar as we do, but remember that more than two-thirds of our sugar intake is hidden in prepared food products and beverages. Learn to read the labels when you go to the grocery store and you will be amazed to find what you have been eating. Remember that the contents are listed in order according to the amount used in the ingredients. Notice especially breakfast cereals.

I am very partial to dates as a sweetener. They are a natural, unrefined product and almost universally obtainable. You will find that you can use dates for almost everything. Remember that the nearer you can come to the simple, unrefined foods, the better your health will be. Keep in mind that “a clogged stomach means a clogged brain.” Counsels on Diet and Foods, 46.

For those of you who are not familiar with Fruit Source, it is a sweetener made from grapes and whole grain rice and can be obtained in either granular or syrup form. If you have problems obtaining it from a local health food store, we will furnish you with distributor names. The syrup tastes like a high-grade molasses—delicious!

“I saw that our heavenly Father has bestowed upon us the great blessing of light upon the health reform, that we may obey the claims which He has upon us and glorify Him in our bodies and spirits, which are Him, and finally stand without fault before the throne of God.” Ibid., 51. May we be ready to meet Him whenever He calls us.

(We would not understand the Spirit of Prophecy to condemn the use of all sugar, but the free use that is all too common today. See Manuscript Releases, vol. 15, 246. Testimonies, vol. 2, 383, vol. 3, 21, Counsels on Diet and Foods, 197, and Ministry of Healing, 299-301. Editors)

Cashew Topping

1 cup white grape juice

1/4 cup granular Fruit Source

2 cups cashews

1/4 teaspoon sea salt

1 teaspoon white vanilla

Peanut Butter Balls

Mix together:

1 cup (homemade) peanut butter

1/4 cup carob powder

1/4 cup mashed banana

2 teaspoons vanilla

Shape into balls and roll in sesame seeds. Press a walnut or pecan half in each ball. Refrigerate.

Food for Life – Sugar, Sugar, Sugar!

by

From the smallest child to the aged, sugar is one of the most addictive pleasures that we as a people seem so unable to eliminate from our diet. We brag about being vegetarians, at least 49% of us, and a small part of us have even eliminated all animal products from our diet. A few more have given up caffeine in its various forms, but what about sugar? A few years ago we were up to about 130 lbs. per year, per capita. Now the average is 150 lbs. What are we doing to the temple which God has given us to use for Him in His service?

First let us review what God in His great mercy revealed to Ellen White in order to prepare a people to stand before Him, a perfect people without blemish.

“Sugar clogs the system. It hinders the working of the living machine.” Counsels on Diet and Foods, 327. “The free use of sugar in any form tends to clog the system, and is not infrequently a cause of disease.” Ibid., 197. “Sugar is not good for the stomach. It causes fermentation, and this clouds the brain and brings peevishness into the disposition.” Ibid., 327. From the Natural Health Bulletin I quote, “If we jailed sugar instead of criminals, we might well have less crime in our society.” This study was done by a group of food-behavior specialists in Los Angeles County, headed by Dr. Bernard Mason of the County task Force on nutrition and behavior. They reported that a change from sugary “junk” food to “health food” helped control criminal tendencies. Basic Rule. “As little sugar as possible for the imprisoned,” says Dr. Mason. “The reason is that we believe it is responsible for many bizarre behavioral attitudes—even homicidal and suicidal.” He explains that 90% of criminals in custody have hypoglycemia, low blood sugar, because of the modern junk foods, alcohol, and dope that most criminals are on.” Dr. Mason made a diet change among the confined. No soft drinks and French fries wee given. Instead, the inmates were given raw zucchini, fresh fruit, broccoli, apples, bananas, peaches, and yogurt. Cooks were instructed how to use tofu in combination with brown rice, spaghetti, and meatless enchiladas. Dr. Mason reports, “There has been a change in the actions and attitudes of criminals, leading to increased stability, a more cooperative attitude, and a willingness to improve their lives.” He feels it was the “no sugar” rule, which resulted in correcting their hypoglycemia, which led to reduced mental disturbance and less crime.

According to a Scottish study conducted by G. Hems from the Department of Community Medicine, Foresterhill, Aberdeen, we read that “woman who eat less refined sugar, less total fat, less animal protein, and fewer animal calories have the best chance of avoiding breast cancer.” He analyzed breast cancer rates in relation to child-bearing, various differences in diet, and other factors in forty-one countries. For the first time, sugar was implicated as a possible cancer-causing substance.

When we refer back to God’s original diet for the human race, we find that “Adam and Eve came forth from the hand of their Creator in the perfection of every physical, mental, and spiritual endowment. God planted for them a garden, and surrounded them with everything that was lovely and attractive to the eye, which their physical necessities required. . . . A benevolent Creator had given them evidence of His goodness and love in providing them with fruits, vegetables, and grains, and in causing to grow out of the ground every variety of tree for usefulness and beauty.” Confrontation, 10. God created us with taste buds that we might enjoy the food we eat, but we have perverted those taste buds. Can they ever be normal again? Give God a chance, and you will see that in a short time those abnormal cravings cease and there will be true enjoyment in eating wholesome, unrefined, and nutritious food.

Christ is soon to return to take His faithful ones home. Forever remember that, “True conversion to the message of present truth embraces conversion to the principles of health reform.” Letter 62, 1909.

February’s Recipe:

Sugar Free Sunflower-Oat Waffles

Place in blender:

1-1/2 cups water

1/2 cup sunflower seeds

1/4 cup sesame seeds

1/2 teaspoon sea salt

2 Tablespoons date sugar

Whiz until well blended, and then slowly add 2 cups quick oats. Let stand for 5 minutes. Bake in medium-hot, non-stick waffle iron for 8-10 minutes. Do not test before waffle is ready. For a special treat as well as nutrition, add ½ cup walnuts or pecans. This recipe can also be used for pancakes.

Food for Life – The New Year

by

Happy New Year to each one of you.

“Another year now opens its fair unwritten pages before you. The recording angel stands ready to write. Your course of action will determine what shall be traced by him. You may make your future life good or evil; and this will determine for you whether the year upon which you have entered will be to you a happy new year. It is in your power to make it such for yourself and for those around you. . . .

Angels of God are waiting to show you the path of life. . . . Decide now, at the commencement of the new year, that you will choose the path of righteousness; that you will be earnest and true-hearted, and that life with you shall not prove a mistake. Go forward, guided by the heavenly angels; be courageous; be enterprising; let your light shine; and may the words of inspiration be applicable to you—‘I write unto you, young men, because you are strong and have overcome the wicked one.’” My Life Today, 5.

“The blessing of God will rest upon every soul that makes a full consecration to Him. . . . Those who feel the constraining love of God; do not ask how little may be given to meet the requirements of God, they do not ask for the lowest standard, but aim at perfect conformity to the will of their Redeemer. . . . It is the submissive, teachable spirit that God wants. That which gives to prayer its excellence is the fact that it is breathed from a loving, obedient heart.” Ibid., 7.

“Life is a gift of God. Our bodies have been given us to use in God’s service, and He desires that we shall care for an appreciate them. Our bodies must be kept in the best possible condition physically, and under the most spiritual influences. . . .

“The law of temperance must control the life of every Christian. . . . We are under sacred obligations to God so to govern our bodies and rule our appetites and passions that they will not lead us away from purity and holiness, or take our minds from the work God requires us to do.

Those who serve God in sincerity and truth will be a peculiar people, unlike the world, separate from the world. Their food will be prepared, not to encourage gluttony or gratify a perverted taste, but to secure to themselves the greatest physical strength, and consequently the best mental conditions.

Every careless, inattentive action, any abuse put upon the Lord’s wonderful mechanism, by disregarding His specified laws in the human habitation, is a violation of God’s Law.” Ibid., 125, 127.

It is my prayer this New Year, that as we study together God’s messages to us through the Spirit of Prophecy on the subject of diet and healthful living, and review the many medical findings that have been released in the laws few years, we will renew our vows to our Creator, to live according to God’s plan for His remnant people. Let us remember that “True temperance teaches us to dispense entirely with everything hurtful and to use judiciously that which is healthful.” Temperance, 138.

January’s Recipes:

Tofu Mayonnaise

16 oz. pkg. tofu

1/3 cup of lemon juice

1 teaspoon garlic powder

1 Tablespoon onion powder

1 Tablespoon ground dill (optional)

1/4 cup pineapple concentrate

1 teaspoon sea salt

1/4 cup Fruit Source (granulated)

1/2 cup cashew pieces

4 oz. can chopped olives

Place first eight ingredients in blender on high speed and blend until smooth.Then add cashews and continue blending until very smooth. Pour into container and add the chopped olives and stir well. For use as sour cream on baked potatoes, omit olives and use chives. This also makes a delicious dip for chips (the baked variety with no oil, or Frito-Lay makes delicious Tostitos with nothing but corn and salt.)

 

Olive Pimento Spread

Place in blender on high speed:

1 cup water

1 teaspoon sea salt

1 teaspoon garlic powder

1 small can of olives

1 Tablespoon onion powder

1/4 cup Fruit Source (granulated)

4-6 oz. pimentos

Blend until smooth and then slowly add 2 cups of cashew pieces and continue blending until very smooth. Remove from blender and add the chopped olives, or if you prefer you may use sliced olives. Without the sweetening and olives this sauce is very good on steamed broccoli and cauliflower.

 

Fruit Spread

20 oz. can crushed pineapple

large bananas

1 cup date pieces

1 /2 teaspoon sea salt

1 pkg. frozen strawberries (blackberries, boysenberries, raspberries, or blueberries may be used.)

Place first four ingredients in blender on high and blend till smooth. Then add the berries, frozen or fresh, and continue blending until very smooth. This is delicious on raisin-nut toast, waffles, or pancakes.

Recipe – Whole Grain Belgian Waffle

by

2 cups old fashioned oats, ground

2 Tbsp. coconut palm sugar*

2/3 cup millet, ground

¼ tsp. sea salt

2/3 cup golden flaxseed,

ground ¼ cup coconut oil*

2/3 cup raw sunflower seeds,

ground 1 tsp. vanilla

2 cups warm water plus 6 cups at room temperature

*Suggested only; use what you prefer.

In a large bowl, combine warm water, vanilla, salt, coconut palm sugar and coconut oil and stir. Add in oats, millet, flaxseed, sunflower seeds and 4 cups water. Mix until well blended. If the batter is thick, add more water (up to 2 cups) to thin it out. Batter consistency should not be too thick or too thin. Let stand for 5 minutes. Pour 1 ¼ cups batter into a preheated waffle maker brushed with coconut oil and cook for 4 or 5 minutes. Waffle is done when very little steam comes out of the waffle maker. Waffles may be frozen. To reheat frozen waffles, steam for 3 minutes or toast in toaster or warm in 400 degree oven for 5 minutes.

Food – Cooking with Grains

by

Cooking with grains is one way we can connect to the traditions of our ancestors. Pioneers relied on grains to get them through cold, lean winters. Wheat, rice and oats are three of the more common grains, but did you know there is a whole world of ancient grains waiting to be discovered? Amaranth, quinoa and millet are just a few to name. Whole grains are full of nutritional value, and they are a great way to get your recommended daily dose of fiber. Grains can be incorporated in almost every meal. Use them in baking, cereals, breads, crackers and even smoothies. Try a new one each week, and discover which one you like the best. You’ll be amazed what they can do for your health and the ways they can expand your cooking repertoire.

Suggestions for a hearty breakfast with grains:

  • Steamed brown rice with chopped dates, raisins, or sliced bananas and milk alternative
  • Fruited oatmeal: raisins and grated raw apple; dates and sliced bananas; figs and sliced peaches; with milk alternative
  • Wheat meal and rolled oats, half of each, cooked together; or other combination of grains. Serve cereals with milk alternative
  • Add one tablespoon soy flour or rice polish to each cup of cereal as it cooks. Add one tablespoon wheat germ for each serving of cooked cereal just before serving
  • Waffles, either whole-wheat or reinforced with soy flour, wheat germ, etc.
  • Corn or rice fritters
  • Corn bread or whole-wheat muffins
  • Warm toast with food yeast spread
  • Granola

Recipe – Pumpkin and Black Bean Soup

by
1 Tbsp. Olive oil 1 can (15 oz. pure pumpkin
5 green onions (white and light green parts) thinly sliced (slice dark parts and set aside for garnishing) 1 can (14.5 oz) no-salt added diced tomatoes, undrained
1 red bell pepper, chopped 1 can (14 fl. oz) vegetable broth
3 cloves garlic, chopped ½ cup water
1 ½ tsps. ground cumin ½ tsp. salt or more to taste
½ tsp dried thyme 1/8 tsp. cayenne pepper or more to taste
2 cans (15 oz each ) black beans, rinsed and drained
Heat oil in large saucepan over medium heat. Add white and light green parts of green onions, bell pepper and garlic; cook, stirring occasionally, for 4 to 5 minutes or until soft. Stir in cumin and thyme; cook, stirring occasionally, for 1 minute. Add beans, pumpkin, tomatoes and juice, broth and water; bring to a boil. Reduce heat to low; cook for 10 minutes. Stir in salt and cayenne pepper. Top each serving with dark green onion tops.