To prepare people for eternal life.
2 pounds eggplant, cubed
1 – 14 oz. can garbanzos
3 6-oz. onions, chopped
2 – 14 1/2 oz. cans diced tomatoes
1 Tbps olive oil
In a 9×13 inch pan, mix eggplant, onions, and oil. Bake in a 450 degree oven until eggplant is very soft when pressed, about 45 minutes. Drain and rinse garbanzos; drain tomatoes reserving juice; add water to juice to make 1 1/3 cups. Add mixture to eggplant. Continue to bake until vegetables are hot, about 20 minutes. Add salt to taste.
1/2 cup slivered almonds
1/2 cup chopped celery
3 Tbpn margarine
1/2 tsp. chicken style seasoning
1 medium tart red apple, cored and diced
1/4 tsp. thyme
1/2 cup chopped onion
3 cups cooked brown rice
Cook almonds in margarine in large skillet over medium-high heat until golden brown. Add apple, onion, celery, chicken style seasoning, and thyme; continue to cook until vegetables are tender-crisp. Stir in rice; cook until thoroughly heated. Bake in tightly covered baking dish at 350 degrees, 25 to 30 minutes. Serves 6.
| 8 to 12 slender carrots, peeled and trimmed | 1 or 2 large beets, peeled and cut into thick wedges |
| 8 to 12 baby turnips, peeled | 1 whole head garlic, separated into cloves, unpeeled |
| 6 to 8 fingerling potatoes, scrubbed and cut lengthwise in halves | 2 or 3 sprigs fresh rosemary, sage or thyme |
| 1 or 2 large parsnips, peeled, trimmed, and cut diagonally into 1-inch thick slices | Salt |
| 1 or 2 medium onions, trimmed, peeled and halved, each half cut into quarters | Extra-virgin olive oil |
| Preheat the oven to 400 degrees F. Put all the vegetables and the herb sprigs in a large baking dish. Season well with salt, drizzle generously with olive oil, and toss them with your hands to coat them evenly. Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes. If desired may substitute or add other root vegetables such as kohlrabi or celery root. |
2 cups canned crushed pineapple
1/2 cup plus 2 Tbsp sugar
2 Tbsp. cornstarch
1 Tbsp. fresh lemon juice
1/3 cup margarine
1 1/2 cups all purpose flour
1 tsp. baking powder (aluminum free)
1/2 tsp. salt
1/3 cup plain or vanilla soy milk
1 tsp. pure vanilla extract
1/2 cup flaked sweetened coconut
Preheat oven to 350 degrees. Grease a 9 inch square baking pan. In a saucepan, combine the pineapple, 2 tablespoons of the sugar, cornstarch, and lemon juice. Cook over medium heat stirring until slightly thickened, about 2 minutes. Set aside. In a large bowl, cream together the margarine and the remaining sugar until light and fluffy. Add the flour, baking powder, and salt. Stir in the soy milk and vanilla and mix until crumbly. Press about two-thirds of the dough mixture into the prepared baking pan. Mix the coconut into the remaining dough mixture and set aside. Spread the pineapple mixture evenly over the bottom crust in the baking pan. Sprinkle the remaining dough mixture on top of the filling and press gently. Bake until the top is golden brown. About 30 minutes. Cool before cutting. Store in an airtight container.
| Recipe | |
| Broccoli Arugula Soup | |
| 1 Tbsp. olive oil | 2 1/2 cups water |
| 1 clove garlic, chopped | 3/4 cup arugula |
| 1 small yellow onion, diced | 1 tsp. salt, to your taste |
| 1 head broccoli, cut in small florets | |
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Sauté onions in oil over medium heat. Add garlic and sauté for another minute or so. Add broccoli and cook 3-4 minutes. Add water and salt and bring to boil. Cover and simmer until broccoli is tender, around 5 minutes. Pour into blender and add arugula. Blend until smooth or to consistency you would like. |
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| Recipe | |
| Arugula/Romaine Salad | |
| 2 cups young arugula leaves, rinsed and dried | 1 Tbsp. fresh squeezed lemon juice |
| 2 cups chopped Romaine lettuce | A little salt to taste |
| 1 cup cherry tomatoes, cut in half | 1 avocado, peeled and sliced |
| 2 Tbsp. oil | |
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Place all ingredients except avocado into bowl. Cover, and shake or stir to mix. Serve with avocado slices. |
| TRIPLE SPROUT SALAD | |
| 1 cup crunchy bean sprouts, such as lentils, green peas, and adzuki beans | ¼ cup chopped cilantro |
| 1 cup mung bean sprouts | ¼ cup toasted sesame seeds |
| 4 green onions, white and green parts chopped | 1 cup alfalfa sprouts |
| ½ cup sliced grape tomatoes | 4 cups watercress |
| ½ cup chopped orange bell peppers | |
| Toss together crunchy sprouts, mung bean sprouts, green onions, tomatoes, bell pepper, cilantro, and sesame seeds in large bowl. Add dressing of 2 Tbsp. lime juice, 2 tsp. sesame oil and 1 tspn white miso, and toss to coat. Separate alfalfa sprouts with your fingers, and stir into salad mixture. Serve on bed of watercress. |
2 frozen bananas
4-5 strawberries
1 cup blueberries
1 cup raspberries
1 Tbsp. maple syrup or sugar
1-2 Tbsp. ground flax seeds
½ cup frozen spinach (Optional)
1-2 cups ice (depending on desired thickness)
(If using frozen berries, use soy, almond or rice milk instead of ice)
Toss all ingredients together into a high-speed blender. Blend until smooth.
“The power of the will! The tempted one needs to understand the true force of the will. This is the governing power in the nature of man,—the power of decision, of choice. Everything depends upon the right action of the will. Desires for goodness and purity are right, so far as they go; but if we stop here, they avail nothing. Many will go down to ruin while hoping and desiring to overcome their evil propensities. They do not yield the will to God. They do not choose to serve Him.
“God has given us the power of choice; it is ours to exercise. We can not change our hearts, we can not control our thoughts, our impulses, our affections. We can not make ourselves pure, fit for God’s service. But we can choose to serve God, we can give Him our will; then He will work in us to will and to do according to His good pleasure. Thus our whole nature will be brought under the control of Christ.
“Through the right exercise of the will, an entire change may be made in the life. By yielding up the will to Christ we ally ourselves with divine power. We receive strength from above to hold us steadfast. A pure and noble life, a life of victory over appetite and lust, is possible to everyone who will unite his weak, wavering human will to the omnipotent, unwavering will of God.
“Those who are struggling against the power of appetite should be instructed in the principles of healthful living. They should be shown that violation of the laws of health, by creating diseased conditions and unnatural cravings, lays the foundation for the liquor habit. Only by living in obedience to the principles of health can they hope to be freed from the unnatural stimulants. While they depend upon divine strength to break the bonds of appetite, they are to co-operate with God by obedience to His laws, both moral and physical.” Ministry of Healing, 176, 177.
“The power of the will is not valued as it should be. Let the will be kept awake and rightly directed, and it will impart energy to the whole being, and will be a wonderful aid in the maintenance of health. It is a power also in dealing with disease. Exercised in the right direction, it would control the imagination, and be a potent means of resisting and overcoming disease of both mind and body. By the exercise of the will power in placing themselves in right relation to life, patients can do much to co-operate with the physician’s efforts for their recovery. There are thousands who can recover health if they will. The Lord does not want them to be sick. He desires them to be well and happy, and they should make up their minds to be well. Often invalids can resist disease simply by refusing to yield to ailments and settle down in a state of inactivity. Rising above their aches and pains, let them engage in useful employment suited to their strength. By such employment and the free use of air and sunlight, many an emaciated invalid might recover health and strength.” Counsels on Health, 94.
“If Christians will keep the body in subjection, and bring all their appetites and passions under the control of enlightened conscience, feeling it a duty that they owe to God and to their neighbors to obey the laws which govern health and life, they will have the blessing of physical and mental vigor. They will have moral power to engage in the warfare against Satan; and in the name of Him who conquered appetite in their behalf, they may be more than conquerors on their own account. This warfare is open to all who will engage in it.” Counsels on Diet and Foods, 65.
“The will is the governing power in the nature of man, bringing all the other faculties under its sway. The will is not the taste or the inclination, but it is the deciding power, which works in the children of men unto obedience to God, or unto disobedience.” Child Guidance, 209.
August Recipe:
2 cups Water
1 cup Cashews
1 tsp. Vanilla
2 Bananas
1 cup Crust pineapple
1 cup Date pieces
1/2 tsp. Sea salt
Whiz until thoroughly blended, then add:
1 Box Frozen Blueberries.
Continue blending until smooth. Pour into ice cube trays and freeze. When ready to serve, place cubes in Champion Juicer with Solid plate in place. Enjoy delicious, smooth, and healthful ice cream!
¼ cup canola oil (or soy butter)
1/3 cup honey
1/3 cup raw sugar or date sugar
1 egg (or substitute)
3 Tbsp. milk (soy or nut)
½ tsp. sea salt
1 ½ tsp. pure vanilla
1 tsp. ground coriander, optional
½ cup carob powder
1 ½ tsp. Rumford baking powder (or 1 Tbsp. EnerG®)
2/3 cup whole wheat pastry flour
1 cup chopped walnuts or pecans
Cream first three ingredients until smooth. Add next six ingredients. Beat well. Sift baking powder and flour; stir flour and nuts into mixture. Spread batter in 9″ x 9″ pan coated with non-stick spray. Bake 35-40 minutes at 350 degrees F.
Adapted from: A Good Cook … by Rosalie Hurd, B.S. and Frank J. Hurd, D.C., M.D., College Press, Collegedale, Tennessee, 2008, 624.
2 pounds potatoes
3 Tablespoons olive oil
Salt to taste
1 large onion, chopped
1 green bell pepper, chopped
2 carrots, coarsely grated
2 garlic cloves, chopped
3 Tablespoons margarine
4 ounces mushrooms, chopped
2 14-ounce cans aduki beans
2-1/2 cups vegetable stock
1 teaspoon vegetable yeast extract
2 bay leaves
1 teaspoon dried Italian herbs
dried bread crumbs or chopped nuts to sprinkle
Boil the potatoes in their skins until tender, then drain, reserving a little of the water to moisten them. Mash well, mixing in the olive oil and desired amount of salt until a smooth purée. Gently sauté the onion, pepper, carrots and garlic in the margarine for about 5 minutes, until they are soft. Stir in the mushrooms and drained beans and cook for another 2 minutes, then add the stock, yeast extract, bay leaves and Italian herbs. Simmer for 15 minutes. Remove the bay leaves and empty the vegetables into a shallow ovenproof dish. Spoon on potatoes in dollops and sprinkle with breadcrumbs or nuts. Broil until golden brown.