To prepare people for eternal life.
5 cups cooked couscous
2 cups thinly sliced celery (leaves included)
1½ cups finely diced onion
2 cups slices olives
2 cups diced tomatoes
2 cups finely diced red pepper
½ cup finely cut fresh cilantro
2-3 Tbsp. cumin
1 tsp cayenne pepper
1½ tsp salt
¼ to ½ cup extra virgin olive oil
Follow cooking instructions on couscous box. Add olive oil and seasonings. Allow to chill thoroughly. Add chopped vegetables and serve.
1 medium onion, chopped
3 cloves garlic, minced
2 Tbsp. olive oil
1 can coconut milk
6 cups water
2 tsp. ground cumin
1 tsp. anise seed, ground or whole
1 tsp. ground ginger
1 tsp. coriander
1 Tbsp. onion powder
½ tsp. garlic powder
1 tsp. turmeric
¼ tsp. cayenne (or to taste)
2 Tbsp nutritional yeast flakes
2 tsp. salt
6 cups Californis Blend Frozen Vegetables, or other vegetables of choice
Directions: Sauté onion and garlic in olive oil until lightly browned. Add remaining ingredients and cook until vegetables are slightly tender, but still bright in color. Serve “as is” or over cooked brown rice or noodles.
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!
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.
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.
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.
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 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