Recipe

Food – Gallstone Treatments

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From “Back to Eden” by Jethro Kloss

Several years ago, I witnessed something that as a registered nurse was hard for me to believe. An elderly friend of mine suffered a severe attack of gallstones. She believed in natural remedies and wanted me to help her treat the gallstones naturally. I researched natural treatment of gallstones and found a complete treatment protocol in Jethro Kloss’s book, Back to Eden, so after discussion with my friend, we chose to follow the protocol as outlined by Kloss.

As I said, the results were amazing, with my friend passing hundreds of small softened stones. The pain went away, the jaundice disappeared, and the fever decreased to normal. I was truly expecting my friend to require surgery, but God blessed and the problems resolved with faithful natural remedies and prayer. Praise God!

  1. In the absence of severe pain, give an enema, preferably of catnip tea.
  2. Apply hot fomentations of lobelia and hops over the right upper abdomen or liver area. In the absence of the herbs, just use hot fomentations.
  3. Do a hot footbath and drink a cup of hot tea as soon as possible. The tea would be made of equal parts of hyssop, gentian root, skullcap, and buckthorn bark. Complete instructions for making and administering this tea may be obtained from Back to Eden.
  4. One-half hour after taking the tea, take 4 ounces of olive oil and 4 ounces of lemon or grapefruit juice beaten well. You should then lie on your right side with your hips elevated on two pillow.
  5. Finally, a thorough massage under the right ribs, rubbing toward the center of the body will help facilitate the passage of the gallstones. This massage and the use of the oil and juice drink should be done three days in a row.
  6. It is important to have an alkaline diet during this time, using orange, grapefruit, and unsweetened pineapple juice. The potassium broth recipe is alkaline and highly nourishing, and should also be used.
  7. Other references that I have researched also stressed the importance of keeping the bowels moving freely, and suggested a daily enema, which we did after the massage.

RECIPE – Potassium Broth

2 cups bran

1 cup oatmeal

4 quarts water

2 large onions

2 stalks celery with leaves

½ bunch minced parsley

4 medium potatoes

2 vegetable oysters (a Mediterranean herb)

2 large carrots

Mix the first 3 ingredients and soak overnight. Beat up with an eggbeater and strain through a fine sieve. Thoroughly wash and thinly slice the potatoes, carrots, onions, celery, parsley, and vegetable oysters. Cook there in the bran/oatmeal water. Let simmer in a covered kettle until the vegetables are done. Mash up vegetables and strain again through a fine sieve.

Recipe – Tabouleh Salad

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1 ½ cups bulgar wheat

1 ½ cups boiling water

¼ cup extra virgin olive oil

⅓ cup fresh lemon juice

1 cup finely chopped onion

½ cup finely chopped fresh parsley

2 cups diced tomato

1-2 cloves crushed garlic

14 chopped fresh mint leaves

½ -1 tsp. salt

Option: Add diced cucumbers and sliced olives for slight variation.

Pour boiling water over bulgar wheat in a mixing bowl. Set aside to cool. Mix remaining ingredients and toss with cooled bulgar wheat. Chill several hours before serving. Adapted from Cooking vegetarian for Normal People, Transition to Vegan by Mindy Breckenridge.

Recipe – Brussels Sprouts with Onions and Garlic

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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.

 

Recipe – Daniel’s Manicotti

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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.

Food for Life – Exercise

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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?

Recipe – Esau’s Pottage

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.

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 – 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.