Recipe

Recipe – Banana Recipes: Green Goddess & Banana-Honey Tofu Ice Cream

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Green Goddess

3 large ripe kiwifruit

2 ripe bananas

½ cup plain soft tofu, drained

1 ½ cups water, chilled

1 cup seedless green grapes

½ cup vanilla soy milk

3 Tbsp. honey

In blender, combine all ingredients and process until smooth. Pour mixture into glasses and serve.

Banana-Honey Tofu Ice Cream

½ lb. firm tofu, drained

1 cup plain soy milk

¼ cup honey

3 ripe bananas

1 ½ Tbsp. vanilla extract

Pinch of salt

In blender, puree all ingredients in 2 equal batches until very smooth. Pour mixture into ice cream maker and freeze according to manufacturer’s directions. Serve right away or transfer to airtight container and freeze up to 3 days.

Recipe – Kale Salad

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1 bunch kale, stalks removed and discarded, leaves thinly sliced

¼ cup extra-virgin olive oil, plus extra for drizzling

1 lemon, juiced

Kosher salt

2 tsp. honey

1 mango, diced small (about 1 cup)

1 Tbsp. toasted pumpkin seeds

In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing. In a small bowl, whisk remaining lemon juice with the honey. Stream in the ¼ cup of oil while whisking until a dressing forms, and you like how it tastes. Pour the dressing over the kale, and add the mango and pumpkin seeds. Toss and serve.

Food for Life – July 1996

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“To reach the people, wherever they are, and whatever their position or condition, and to help them in every way possible—this is true ministry. But such effort you may win hearts and open a door of access to perishing souls. “In all your work remember that you are bound up with Christ, a part of the great plan of redemption. The love of Christ, in a healing, life-giving current, is to flow through your life. As you seek to draw others within the circle of His love, let the purity of your language, the unselfishness of your service, the joyfulness of your demeanor, bear witness to the power of His grace. Give to the world so pure and righteous a representation of Him, that men shall behold Him in His beauty . . .

“In all our associations it should be remembered that in the experience of others there are chapters sealed from mortal sight. On the pages of memory are sad histories that are sacredly guarded from curious eyes. There stand registered long, hard battles with trying circumstances, perhaps troubles in the home life, that day by day weaken courage, confidence, and faith. Those who are fighting the battle of life at great odds may be strengthened and encouraged by little attentions that cost only a loving effort. To such the strong, helpful grasp of the hand by a true friend is worth more than gold or silver. Words of kindness are as welcome as the smile of angels.” Ministry of Healing, 156, 158.

“True temperance teaches us to dispense entirely with everything hurtful, and to use judiciously that which is healthful.” CG, 398.

“There is everywhere a work to be done for those who through intemperance have fallen. In the midst of churches, religious institutions, and professedly Christian homes, many of the youth are choosing the path to destruction. Through intemperate habits they bring upon themselves disease, and through greed to obtain money for sinful indulgence they fall into dishonest practices . . . self-indulgence is not only a moral sin, but a physical disease . . . In dealing with the victims of intemperance we must remember that we are not dealing with sane men, but with those who for the time being are under the power of a demon . . .

“Many have to battle against strong hereditary tendencies to evil. Unnatural cravings, sensual impulses, were their inheritance from birth. These must be carefully guarded against. Within and without, good and evil are striving for the mastery. Those who have never passed through such experiences cannot know the almost overmastering power of appetite or the fierceness of the conflict between habits of self-indulgence and the determination to be temperate in all things. Over and over again the battle must be fought . . .

“Those who put their trust in Christ are not to be enslaved by any hereditary or cultivated habit or tendency. Instead of being held in bondage to the lower nature, they are to rule every appetite and passion. God has not left us to battle with evil in our own finite strength. Whatever may be our inherited or cultivated tendencies to wrong, we can overcome through the power that He is ready to impart.” Ministry of Healing, 171–176.

July Recipe:

Cashew Pie Crust

1 1/2 C. Quick Oats (ground fine in a blender)

1 1/2 C. Raw Cashews (ground fine in a blender)

2 T. Date Sugar or Fruit Source

1/2 t. Sea Salt

4–5 T. Cashew or Soy Milk

Mix thoroughly in a dish to the right consistency, and then roll between waxed paper the size of of your pie plate. If this is to be pre-baked, place in oven at 350 degress for 10–15 minutes. This recipe makes two pie crusts.

The End

Food for Life – Heart Disease and Blood Pressure, part 2

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We are continuing from last month to list lifestyle changes that can help the heart and blood pressure. First we will list food sources which are high in magnesium: nuts, dried beans (especially soy beans and peas), and whole grains. Nuts have the additional advantage of being the best sources of trace minerals, with second place going to whole grains. Although there are rare exceptions, both nuts and whole grains should be part of your diet every day.

4. Last month we mentioned the advisability of a low-fat diet. The easiest way to decrease the quantity of the fat that you eat is to become aware of those foods which are mostly fat, and decrease your intake of these foods. These foods include butter, margarine, oils, shortening, and most types of cheese—anything that feels oily or greasy. The easiest way to increase the quality of the fat that you eat is to get your fat from natural vegetable sources. Vegetable fats in general do not have the harmful effects of animal fats (two exceptions are fat derived from cocoa or chocolate and coconut). Valuable vegetable sources of fat include all types of nuts but especially walnuts, sunflower seeds and flax seeds if you are seeking unsaturated fats; almonds if you are seeking calcium and vitamin E and sesame seeds if you are seeking a high source of calcium. Avocados and especially ripe olives (not “pickled”) in addition to providing a high quality of fat are soothing to the digestive and blood purifying organs.

5. As much as possible avoid chemicals—over-the-counter drugs and medications. Many of these have adverse effects on the heart and circulatory system.

6. Drink water—at least six to eight glasses per day. “If anything is needed to quench thirst, pure water, drank some little time before or after the meal, is all that nature requires. Never take tea, coffee, beer, wine, or any spirituous liquors. Water is the best liquid possible to cleanse the tissues.” Review and Herald, July 29, 1884.

7. At least four times per week you should obtain aerobic exercise . Walking is best. Of course, if you spend a lot of time with a shovel, or hoe, or other type of physical work activity which is continuous for at least 30 minutes you are getting moderate physical activity. Notice how important this is: “The chief if not the only reason why many become invalids is that the blood does not circulate freely, and the changes in the vital fluid, which are necessary to life and health, do not take place. They have not given their bodies exercise nor their lungs food, which is pure, fresh air; therefore it is impossible for the blood to be vitalized, and it pursues its course sluggishly through the system. The more we exercise , the better will be the circulation of the blood. More people die for want of exercise than through over fatigue; very many more rust out than wear out. Those who accustom themselves to proper exercise in the open air will generally have a good and vigorous circulation. We are more dependent upon the air we breathe than upon the food we eat. Men and women, young and old, who desire health, and who would enjoy active life, should remember that they cannot have these without a good circulation. Whatever their business and inclinations, they should make up their minds to exercise in the open air as much as they can. They should feel it a religious duty to overcome the conditions of health which have kept them confined indoors, deprived of exercise in the open air.” Testimonies, vol. 2, 525, 526.

April Recipe:

Tofu Cheese Cake

16 Oz. Tofu

1 Tbsp. Lemon Juice

1 Tbsp. Vanilla

20 Oz. Can Crushed Pineapple

1 Tbsp. Agar Powder

1 Large Banana

1 1/2 Cups Date Rolls or Pieces

Blend thoroughly in your blender and pour in cashew pie crust. Bake a 300 degrees until crust is lightly browned on the sides. May be served with a topping of any seasonal fruit or your choice of berries.

The End

Food for Life – Heart Disease and Blood Pressure, part 1

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This month’s subject is heart and blood pressure. Alternative medicine has always been in the minds of many as a perfect solution to “drugging,” and its “baleful effects.” Testimonies, vol. 5, 311; Selected Messages, vol. 2, 280. The ideal agent for lowering blood pressure would be one that causes no undesirable side effects, is affordable and is easily tolerated, and actually reduces risk for serious disease of the circulatory system. At the present time no drugs are known that meet all of these criteria. Some of the side-effects of drugs for controlling blood pressure are fatigue, daytime drowsiness, dry cough, constipation, loss of sexual desire, impotence, and light-headedness, a general feeling of malaise, and sometimes depression. Some recommended lifestyle changes that often result in a lowering of blood pressure are:

1. Reduce salt intake to between 2 and 3 grams per day (about 1 teaspoon). Be cautious when buying processed foods, read the labels before you buy. Beware of food additives, preservatives, tenderizers, and food enhancers, particularly monosodium glutamate (MSG). Common processed foods that contain a high amount of sodium include: salted nuts, chips, canned vegetables, powdered and canned soups, diet soft drinks (including tonic or sparkling water), soy sauce, pickled foods, and animal products (especially cheese and processed meats).

2. Adopt a high-fiber, low-fat diet. If possible eat at least five servings of fresh fruit and vegetables each day. Such a diet will increase your levels of vitamin C, magnesium, calcium and potassium. An increased intake of calcium-rich foods such as kale or other dark greens, white navy or other dried beans, raisins, figs, sesame seeds, and almonds are advisable for many. A high potassium intake is associated with a lowered blood pressure and reduced risk of stroke as well as cardiac arrythmia, especially if you are on diuretics. Fruits, vegetables, and most grains are good sources of potassium. The concentrated vegetarian sources of potassium include: bananas, carrots, potatoes, tomatoes, avocados, almonds, pecans, walnuts, peanuts, lima beans, peas, dates, greens such as cress and spinach, and whole wheat flour.

3. Many people with high blood pressure have been advised to take 200 to 400 milligrams of supplemental magnesium each day. In the future we will list common food sources high in magnesium and talk about fat and high blood pressure.

March Recipes:

Lo-Calorie Dressing (Italian)

Place in Blender:

2 cups Distilled Water

1 tsp. Sea Salt

1 1/2 cups Tomato Puree

1 Tbsp. Onion Powder

1-2 tsps. Garlic Powder

1/2 cup Lemon Juice

3 tbsps. Apple Concentrate

1 tsp. Ground Dill

3/4 tsp. Sweet Basil

3/4 tsp. Italian Seasoning

3/4 tsp. Salad Herbs

Whiz in blender on high speed until thoroughly blended.

Sun-Nut Burgers

Bring to a Boil:

1/3 cup Braggs Aminos (or substitute a beef style flavoring)

2 1/2 cups Water

Mix together:

1 Onion, Chopped

1 Clove Garlic, Minced

1/2 tsp. Italian Seasoning

1/2 cup Ground Raw Walnuts

1/2 cup Raw Sunflower Seeds

3 cups Quick Oats

Pour water and Braggs over dry mixture. Stir and let sit for about 15 minutes. Bake a 350 degrees for 20 minutes on each side.

The End

Recipe – Confetti Couscous

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1 ½ cups water

1 tsp. salt

½ tsp. ground cumin

1 cup uncooked couscous

15 oz. can black beans, rinsed and drained

1 cup thawed frozen corn

½ cup diced red onion

½ cup diced yellow bell pepper (optional)

½ cup diced red bell pepper (optional)

¼ cup finely chopped fresh cilantro

1 small jalapeno pepper, seeded and diced

2 Tbsp. olive oil

3 to 4 Tbsp. fresh lime juice (2 limes)

In medium sauce pan, combine salt, cumin and 1 ½ cups water. Bring to a boil over high heat. Add couscous, stir and return to a boil. Reduce heat to low and simmer 2 minutes. Remove from heat and fluff with fork. Let stand 5 minutes. Fluff again. Add beans, corn, onion, bell peppers if using, cilantro and jalapeno. Stir in oil and enough lime juice to give salad a puckery edge. Serve warm or at room temperature.

Recipe – Sauteed Squash and Onions

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2 pounds butternut squash, peeled, seeds removed, and cut into 1-inch dice

1 Tbsp. olive oil, divided

1 Tbsp. Salt

1 small onion, chopped

3 cloves garlic, minced

Preheat oven to 350 F. Coat baking sheet with cooking spray. Place squash, 1 Tbsp. oil and salt in large bowl and toss. Heat remaining oil in skillet over medium heat. Add onion, and sauté 5 to 7 minutes. Add garlic, and cook 1 minute more. Add squash, and cook 5 minutes, or until just soft. Spread squash mixture on prepared baking sheet. Season with salt, and bake 5 minutes, stirring occasionally. Remove from pan immediately to prevent sticking and serve. For a quick side dish, double the recipe, freeze half, and then heat it up when you’re in a rush to get dinner on the table.

Recipe – Glazed Strawberry-Rhubarb Pie

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1 ¼ cups sugar

1/8 tsp. salt

1/3 cup flour

1 pastry for 2-crust pie

2 cups fresh rhubarb, cut in 1 inch pieces

2 cups fresh strawberries

2 Tbsp. margarine

1 Tbsp. sugar

Combine 1 ¼ cups sugar, salt, and flour. Arrange half the strawberries and rhubarb in a pastry-lined 9 inch pie pan. Sprinkle with half the sugar mixture. Repeat with remaining fruit and sugar mixture. Dot with margarine. Install top crust and flute edges to make high-standing rim. Brush top of pie with cold water and sprinkle on 1 Tbsp. sugar. Cut steam vents in top crust. Bake in hot oven (425 F) 40-50 minutes or until rhubarb is tender and crust is browned.

Recipe – Tomato Pie

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1 (9-inch) deep-dish pie shell, baked

4 medium plum tomatoes

2 Tbsp. chopped fresh basil

1 cup chopped white onion

½ tsp. salt

½ cup Veganaise

1 cup Rice Shreds cheddar cheese

Preheat oven to 375 degrees F. Halve tomatoes, remove seeds, and cut each half into about 6 wedges in bottom of baked pie shell. Sprinkle with ½ cup onion, ¼ teaspoon salt, and 1 tablespoon basil. Stir Veganaise and cheese together in a small bowl, and then spread half of mixture over onion layer. Repeat layering with remaining tomatoes, topping with the remaining Veganaise mixture. Bake 30 to 40 minutes, until golden brown. If piecrust starts over-browning, cover edges with aluminum foil. Allow pie to cool 20 minutes before serving.

 

Recipe – Canned Apricots in Honey Syrup

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1 cup Honey 2 ½ cups water

3 lbs. apricots, firm, but not hard

Fill canning pot halfway full with water and bring to a boil. Place flat lids in a small pot, cover with hot water and bring to a simmer. Combine honey and water in a medium pot and bring to a simmer. Wash apricots and dry on a towel. Using a paring knife, cut apricots in half and remove pit. Pack jars with apricots, cut side down. Packing apricots cavity side down makes it easier to fit more into the jar. Ladle hot honey syrup into the jars until apricots are covered. Leave ½ inch of headspace at the top of the jars. Top jars with hot lids and screw rings. When all the jars have been filled and topped with lids, lower them into the hot water bath. Cover pot, bring water to a boil and process for ten minutes. Turn off the heart, remove lid, and carefully remove the jars of preserved apricots.