Recipe

Recipe – Frozen Berry-Nut Parfait

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12 oz. Mori-Nu tofu

¾ cup fresh blueberries

½ cup diced fresh or frozen strawberries

2-3 Tbsp natural sweetener or to taste

3 tsp. vanilla extract

¼ cup chopped, toasted walnuts

In a food processor, combine all ingredients except the nuts, and process until smooth. Stir in the nuts. Transfer to a pint container, cover and freeze for about 30 minutes, or until cold and frosty. Serve immediately. This can be served later, but it will form ice crystals if frozen longer than directed, and is not as creamy.

Food for Life – Spiritual Power

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“For every soul struggling to rise from a life of sin to a life of purity, the great element of power abides in the only name under heaven given among men, whereby we must be saved. Acts 4:12. If any man thirst for restful hope, for deliverance from sinful propensities, Christ says, let him come unto Me, and drink. John 7:37. The only remedy for vice is the grace and power of Christ.

“The good resolutions made in one’s own strength avail nothing. Not all the pledges in the world will break the power of evil habit. Never will men practice temperance in all things until their hearts are renewed by divine grace. We cannot keep ourselves from sin for one moment. Every moment we are dependent upon God.

“True reformation begins with soul cleansing. Our work for the fallen will achieve real success only as the grace of Christ reshapes the character and the soul is brought into living connection with God.

“Christ lived a life of perfect obedience to God’s law, and in this He set an example for every human being. The life that He lived in this world we are to live through His power and under His instruction.

“In our work for the fallen the claims of the law of God and the need of loyalty to Him are to be impressed on mind and heart. Never fail to show that there is a marked difference between the one who serves God and the one who serves Him not. God is love, but He cannot excuse willful disregard for His commands. The enactments of His government are such that men do not escape the consequences of disloyalty. Only those who honor Him can He honor. Man’s conduct in this world decides his eternal destiny. As he has sown, so he must reap. Cause will be followed by effect.

“Nothing less than perfect obedience can meet the standard of God’s requirement. He has not left His requirements indefinite. He has enjoined nothing that is not necessary in order to bring man into harmony with Him. We are to point sinners to His ideal of character and to lead them to Christ, by whose grace only can this ideal be reached.

“The Saviour took upon Himself the infirmities of humanity and lived a sinless life, that men might have no fear that because of the weakness of human nature they could not overcome. Christ came to make us partakers of the divine nature, and His life declares that humanity, combined with divinity, does not commit sin.

“The Saviour overcame to show man how he may overcome. All the temptations of Satan, Christ met with the word of God. By trusting in God’s promises, He received power to obey God’s commandments, and the tempter could gain no advantage. To every temptation His answer was, It is written. So God has given us His word wherewith to resist evil. Exceeding great and precious promises are ours, that by these we might be partakers of the divine nature, having escaped the corruption that is in the world through lust. 2 Peter 1:4.

“Bid the tempted one look not to circumstances, to the weakness of self, or to the power of temptation, but to the power of God’s word. All its strength is ours. Thy word, says the psalmist, have I hid in mine heart, that I might not sin against Thee. By the word of Thy lips I have kept me from the paths of the destroyer. Psalms 119:11; 17:4.

“Talk courage to the people; lift them up to God in prayer. Many who have been overcome by temptation are humiliated by their failures, and they feel that it is in vain for them to approach unto God; but this thought is of the enemy’s suggestion. When they have sinned, and feel that they cannot pray, tell them that it is then the time to pray. Ashamed they may be, and deeply humbled; but as they confess their sins, He who is faithful and just will forgive their sins and cleanse them from all unrighteousness.

“Nothing is apparently more helpless, yet really more invincible, than the soul that feels its nothingness and relies wholly on the merits of the Saviour. By prayer, by the study of His word, by faith in His abiding presence, the weakest of human beings may live in contact with the living Christ, and He will hold them by a hand that will never let go. Ministry of Healing, 179–182.

Recipe for September 1996:

Savory Millet Casserole

1 Cup Whole Millet

1 46 oz. Can Tomato Juice

1 Tbsp. Onion Powder

1 tsp. Garlic Powder

4 Tbsps. Sesame Seeds

1/2 Cup Chopped Cashews

1 Can Chopped Olives (4 oz.)

1 tsp. Sea Salt

3/4 tsp. Sage

3/4 tsp. Savory

1/2 tsp. Sweet Basil

1 Can sliced Mushrooms (4 oz.)

Mix all ingredients and bake in a shallow covered casserole dish at 325 degrees for 2–3 hours or until liquid is absorbed. In the middle of the baking time, stir thoroughly, and sprinkle the cashews over the top.

Recipe – Marinated Baked Tofu

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1 16 oz. brick tofu

1 Tbsp. chicken-like seasoning

2 Tbsp. Bragg’s Liquid Aminos

Dice the tofu and place in a bowl with the seasoning. Toss to coat evenly. Place the seasoned tofu on an oiled cookie sheet and bake at 400 degrees for 10-15 minutes, or until lightly browned. This can be frozen; if frozen it becomes more the texture of meat.

Submitted by Blythe Hoppe and used by permission of Best Gourmet Recipes from the chefs of Five Loaves Deli & Bakery (Neva Brackett, Published December 1, 1999, by Jim Bracket).

Recipe – Vegetable Spaghetti Medley

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8 oz. pkg. whole wheat spaghetti

1 bag fresh vegetable medley or vegetables of choice

½ cup smooth peanut butter

2 Tbsp. Braggs Liquid Aminos

2 tsp. minced garlic

1 ½ tsp. chile-garlic sauce

1 tsp. minced fresh ginger

Slightly undercook the pasta until el dente; then add the vegetables and cook until the vegetables are just tender. Drain mixture, reserving 1 cup of liquid. Whisk peanut butter, Braggs, garlic, chile-garlic sauce and ginger in a large bowl. Add the reserved cooking liquid, pasta and vegetables. Toss well to coat. Serve warm or chilled.

Recipe – Pomegranate Apple Grapefruit Juice

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2 grapefruits, peeled

3 red or green apples, organic, if possible

½ cup pomegranate arils

 

Juice the grapefruits, apples and pomegranate arils. Enjoy the delicious, refreshing, vitalizing boost of natural vitamins C and A.

Recipe – Elise’s Sesame Noodles

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1 pound whole-wheat spaghetti

½ cup Bragg’s Liquid Aminos

3 Tbsp. olive oil

2 Tbsp. lime juice

1 ½ tsp. crushed red pepper (optional)

1 bunch scallions, sliced, divided

¼ cup chopped fresh cilantro, divided

4 cups snow peas, trimmed, sliced on the bias

1 medium red bell pepper, thinly sliced

½ cup toasted sesame seeds

Cook spaghetti until just tender, 9 to 11 minutes. Drain; rinse under cold water. Whisk Bragg’s, oil, lime juice, crushed red pepper, ¼ cup scallions and 2 Tbsp. cilantro. Add noodles, snow peas and bell pepper; toss to coat. Mix in sesame seeds. Garnish with the remaining scallions and cilantro and serve.

Recipe – Wild Rice Salad

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3 cups water

2 cups uncooked wild rice

2 cups finely chopped dried apricots

2 cups dried cherries

1 cup chopped walnuts

½ cup olive oil

1/3 cup lemon juice

2 Tbsp. maple syrup

1 ½ tsp. salt

 

In a large saucepan, bring water and rice to a boil. Reduce heat; cover and simmer for 45-50 minutes or until rice is tender. Drain if necessary. Transfer to a large bowl; cool completely. Meanwhile, place apricots in a small bowl; cover with boiling water and let stand for 5 minutes; drain. Stir the apricots, cherries, and walnuts into rice. In small bowl, whisk the olive oil, lemon juice, maple syrup, and salt, Pour over rice mixture and mix well. Refrigerate for at least 20 minutes.

Recipe – Zucchini with Quinoa Stuffing

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½ cup quinoa, rinsed

½ cup almonds, chopped

4 medium zucchini

2 cloves garlic, chopped

1 15 ounce can cannellini beans, rinsed

1 cup grape or cherry tomatoes, quartered

4 tablespoons olive oil

¾ cup grated Parmesan flavored soy topping

Heat oven to 400 degrees. In a large saucepan, combine the quinoa and 1 cup water and bring to a boil. Reduce heat to medium-low, cover and simmer until the quinoa is tender and the water is absorbed, 12 to 15 minutes. Meanwhile, cut the zucchini in half lengthwise and scoop out the seeds. Arrange in a large baking dish, cut-side up. Fluff the quinoa and fold in the beans, tomatoes, almonds, garlic, ½ cup of the Parmesan, and 3 tablespoons of the oil. Spoon the mixture into the zucchini. Top with the remaining tablespoon of oil and ¼ cup parmesan. Cover with foil and bake until the zucchini is tender, 25-30 minutes. Remove the foil and bake until golden, 8 to 10 minutes. Quinoa—(keen-wa)—is the king of grains, a perfect protein with a wide range of amino acids. It has approximately 17 percent high quality protein. It can be used as a cereal, in place of rice, or use the flour.

Recipe – Garden Gazpacho

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½ cup corn (cooked)

½ cup cucumber (diced)

1 yellow or red tomato (seeded, chopped)

2 cups low-sodium VI Vegetable Juice

1 cup zucchini (raw, chopped)

2 teaspoons lime juice

½ cup diced carrots (cooked ‘til crunchy tender)

2 Tablespoons fresh basil or parsley

½ cup peas (cooked)

1/8 teaspoon cayenne pepper

Mix all ingredients in a medium bowl; stir until combined. Chill 1-2 hours or overnight before serving. Serve cold. Yield: Four one-cup servings. Per serving: calories: 95; Fat: 0 grams; saturated fat: 0 grams; sodium: 37 milligrams; carbohydrates: 20 grams; dietary fiber: 4 grams; protein: 4 grams.

Recipe – Indian-Spiced Cauliflower and Chickpeas

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4 cups cauliflowerets

1 onion, chopped

1 carrot, diced

15 oz. can chickpeas (garbanzo beans), drained and rinsed

2 garlic cloves, minced

2 tsp. vegetable oil

2 tsp. gingerroot, minced fresh

1 ½ tsp. curry powder

½ tsp. salt

1/8 tsp. cumin

15 oz. can diced tomatoes, undrained

1 cup frozen or fresh green peas

Place cauliflower in a saucepan; cover with water. Bring to a boil; cook for 5 minutes. Drain and set aside. In a large skillet, sauté onion, carrot and garlic in oil until tender. Stir in the ginger, curry, salt and cloves. Add the beans, tomatoes, peas and cauliflower. Cook and stir for 5 minutes or until heated through. Remove from the heat. Serve over rice.