Recipe

Recipe – Veg Jambalaya

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1 Tbsp. canola oil

1 medium green pepper, chopped

1 medium onion, chopped

1 celery rib, chopped

3 garlic cloves, minced

2 cups water

1 can (8 ounces) tomato sauce

½ tsp. Italian seasoning

¼ tsp. salt

¼ tsp. crushed red pepper flakes

1/8 tsp. fennel seed, crushed

1 cup uncooked long grain rice

1 can (14 ½ ounces) diced tomatoes, undrained

1 can (17 ounces) butter beans, rinsed and drained

1 can (16 ounces) red beans, rinsed and drained

In a Dutch oven, heat oil over medium-high heat. Add the green pepper, onion and celery; cook and stir until tender. Add garlic, cook 1 minute longer. Add the water, tomatoes, tomato sauce and seasonings. Bring to a boil; stir in rice. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Stir in beans; heat through. Yield: 6 servings; 1 1/3 cups equals 281 calories, 3 g fat (trace saturated fat), 0 cholesterol, 796 mg sodium, 56 g carbohydrate, 9 g fiber, 11 g protein. Taste of home, February/March 2013.

Recipe – Spicy Orange Quinoa

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1 Serrano pepper, halved and seeded

1 ½ cups vegetable broth

½ cup plus 2 Tbsp. chopped Brazil nuts, divided

2 bay leaves

1 16 oz. package frozen mixed vegetables, thawed

¼ cup orange juice

¼ tsp. cayenne pepper

7 garlic cloves, minced

1 medium orange, sectioned and chopped

1 tsp. ground turmeric

1 cup quinoa, rinsed

3 Tbsp. lemon juice

1 Tbsp. olive oil

2 tsp. grated lemon peel

1 Tbsp. buttery spread

2 tsps. Grated orange peel

1 large onion, chopped

¼ tsp. salt

1 cup chopped fresh mushrooms

Broil pepper halves 4 inches from the heat until skin blisters, about 10 minutes, turning once. Finely chop pepper; set aside. In a large saucepan, bring broth, orange juice, cayenne and turmeric to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Meanwhile, in a Dutch oven, heat oil and buttery spread over medium-high heat. Add onion, mushrooms, ½ cup nuts and bay leaves; cook and stir until onion is tender. Add mixed vegetables, garlic and reserved Serrano pepper; cook 4-5 minutes longer. Stir in orange, lemon juice, peels and salt. Gently stir quinoa into vegetable mixture; discard bay leaves. Sprinkle with remaining Brazil nuts.

 

Recipe – Swiss Chard Flavor Packet

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2 lbs. Swiss chard

1 cup diced onion

1 cup diced red bell pepper

½ cup diced carrot

1 Tbsp. olive oil

1 Tbsp. minced garlic

½ tsp. salt

3 Tbsp. fresh lime juice

½ cup chopped cilantro or parsley

Preheat oven to 350 Degrees. Separate chard leaves from stalks. Cut stalks into ½-inch dice. Roll chard leaves into bundles and chop. Toss all ingredients in large bowl. Tear 20 x 16-inch sheet of heavy-duty foil. Place on baking sheet and spray with nonstick cooking spray. Place chard mixture on half of foil; fold over and crimp edges to make a packet. Bake 25-35 minutes or until chard is tender.

Recipe – Cherry-Raspberry Buckle

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Buckles are a traditional fruit-studded dessert that’s like a soft, moist cake. This recipe uses a combination of cherries and raspberries, but try any fruit combination that sounds good to you. Just don’t exceed the total of 3 cups fruit—too much fruit will make the cake too wet.

1 ½ cups white whole-wheat flour

½ cup granulated sugar

2 tsp. baking powder (aluminum free)

1 egg replacer

½ tsp. ground cardamom

1 tsp. vanilla extract

¼ tsp. salt

1 ½ cups halved pitted sweet cherries

½ cup soy milk

1 ½ cups raspberries

½ cup unsweetened applesauce

½ cups light olive oil

2 tsp. raw cane sugar

2 Tbsp. sliced almonds

Preheat oven to 350 degrees Fahrenheit. Coat a 9-inch baking dish with cooking spray. Whisk flour, baking powder, cardamom and salt in a large bowl. Whisk milk, applesauce, oil, granulated sugar, egg replacer and vanilla in a medium bowl until blended. Add the wet ingredients to the dry ingredients and gently fold until blended. Sprinkle berries and cherries on top and fold just until blended. Spoon the batter into the prepared baking dish. Sprinkle with almonds and raw sugar (if using).

Bake until golden brown and a toothpick inserted in the center comes out with just a few moist crumbs, 45 to 55 minutes. Let cool for about 30 minutes before serving.

*Be mindful that this is a dessert and should be eaten in moderation.

Food for Life – A New Year

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Happy New Year!  Another year now opens its fair unwritten pages before you. The recording angel stands ready to write. Your course of action will determine what shall be traced by him. You may make your future life good or evil; and this will determine for you whether the year upon which you have just entered will be to you a happy new year. It is in your power to make it such for yourself and for those around you. Let patience, long-suffering, kindness, and love become a part of your very being; then whatsoever things are pure and lovely and of good report will mature in your experience.

“Angels of God are waiting to show you the path of life . . . Decide now, at the commencement of the new year that you will choose the path of righteousness, that you will be earnest and true-hearted, and that life with you shall not prove a mistake. Go forward, guided by the heavenly angels; be courageous; be enterprising; let your light shine; and may the words of inspiration be applicable to you— ‘I write unto you, young men, because you are strong and have overcome the wicked one.’

“If you have . . . given yourself to Christ, you are a member of the family of God and everything in the Father’s house is for you. All the treasures of God are open to you, both the world that now is and that which is to come. The ministry of angels, the gift of His Spirit, the labors of His servants—all are for you. The world, with everything in it is yours so far as it can do you good. Even the enmity of the wicked will prove a blessing, by disciplining you for heaven. If ‘ye are Christ’s’ ‘all things are yours.’ ” My Life Today, 5. [Ellipsis in the original.]

“For Christ’s sake, my brethren and sisters, make the most of the hours of the New Year to place the precious light of present truth before the people. The Angel of the covenant is empowering His servants to carry the truth to all parts of the world. He has sent forth His angels with the message of mercy; but, as if they did not speed on their way fast enough to satisfy His heart of yearning love, He lays on every member of His church the responsibility of proclaiming this message. ‘Let him that heareth say, come.’ Every member of the church is to show his loyalty by inviting the thirsty to drink of the water of life. A chain of living witnesses is to carry the invitation to the world. Will you act your part in this great work?” Colporteur Ministry, 18.

“A new year has commenced. What has been the record of the past year in your Christian life? How stands your record in heaven? I entreat you to make an unreserved surrender to God. Have your hearts been divided? Give them wholly to the Lord now. Make a different life history the coming year from that of the past. Humble your souls before God . . . put away all pretense and affectation. Act your simple, natural self. Be truthful in every thought and word and deed, and ‘in lowliness of mind let each esteem others better than themselves’ . . . As long as you look to Christ, you are safe.” Testimonies, vol. 4, 521, 522. [Emphasis supplied.]

Shall we not reform our diets also this New Year? One of the main subjects in the Spirit of Prophecy is healthful living. “In the judgment we shall see how seriously God regards the violation of the laws of health.” Counsels on Diets and Food, 40.

January Recipe:

Oat Crackers

4 Cups quick oats – (ground in a blender)

4 Tbs. date sugar or date rolls *

1 tsp. sea salt

1 Cup finely ground walnuts

*Place dates in blender with nuts or oats to pulverize.

Mix all ingredients well. Add enough water, cashew milk, or soymilk to knead the mixture into dough. Measure out 1/2 of the above dough and roll out very thin on parchment paper between sheets of plastic.

Bake on parchment or cookie sheet or any of the modern non-stick sheets until done, about 20 minutes at 300° degrees.

Thanks to Frances Brown of San Antonio, Texas, for this delicious recipe. We used it in our live-in clinic in Texas.

The End

Food For Life – Christmas Fudgies & Cashew Cream

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Let us remind ourselves that we must treat our bodies with the same care and self-denial that we would treat our animals or anything else that we love supremely! In Counsels on Diets and Foods, 17 we read, “Every law governing the human machinery is to be considered just as truly divine in origin, in character, and in importance as the word of God. Every careless, inattentive action, any abuse put upon the Lord’s wonderful mechanism, by disregarding His specified laws in the human habitation, is a violation of God’s law.” On the same page, “It is as truly a sin to violate the laws of [ health ] our being as it is to break the ten commandments. To do either is to break God’s laws.”

So with these pertinent statements in mind let us continue last month’s discussion about the cancer link between what we eat and this dread disease. What is the solution? “Avoid eating the foods that are the biggest culprits (that is, animal products.) And help your body get the antioxidants it needs to fight off the free radicals that you do come in contact with through the food you eat.

“The best food sources of antioxidants are organically grown fruits and vegetables, grains, nuts, and seeds. These foods have low fat contents, no antibiotics, and few preservatives. They are also excellent sources of protein–without the risk of excessive free radical damage

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“In addition to these food sources of antioxidants, you should be supplementing your diet with antioxidant herbs, vitamins, and minerals.

“New scientific evidence shows that cell changes in breast tissues (which lead to cancer) are caused by bile acids. What exactly, does that mean? Namely, that there is a mechanism for the food we eat to move from the gut to the blood stream to the ducts and cysts of the breast. Or, breast cancer comes from food.

“Poor diet is linked to many diseases, breast and colon cancer being just two. In my estimation, diet may be responsible for 60% to 70% of all cancers.” Robert D. Willix Jr. MD

So you see that over one hundred years ago, God knew what He was talking about when He said that the majority of tumors and inflammatory diseases were caused by meat eating.

A statement form Dr. Clive McKay, former Professor of Nutrition at Cornell University: “Among the thousand historical acquaintances in my files, one of the most worthwhile is Ellen G. White. As near as one can judge by the evidence of modern nutritional science, her extensive writings on the subject of nutrition and health in general, are correct in their conclusions. This is doubly remarkable: not only was most of her writing done at a time when a bewildering array of new health views–good and bad–were being promoted, but the modern science of nutrition, which helps us to check on views and theories, had not yet been born. Even more singular, Mrs. White had not technical training in nutrition, or in any subdivision of science that deals with health. In fact, because of her frail health from childhood she completed only a part of grammar school education . . . Whatever may be the reader’s religion, he can gain much in the midst of this confused world in which we live, by a study of the writings of Mrs. White. Also every thoughtful modern nutritionist must be impressed by the soundness of Mrs. White’s teachings in spite of the fact that she began to write nearly a century ago. (this article was written in 1981) When one reads such works by Mrs. White as Ministry of Healing or Counsels on Diets and Foods he is impressed by the correctness of her teaching in the light of modern nutritional science. One can only speculate how much better health the average American might enjoy, even though he knew almost nothing of modern science, if he but followed the teachings of Mrs. White.”

December’s Recipes:

Cashew Topping

(whipped cream substitute)

1 Cup White Grape Juice

1/3 Cup Granular Fruit Source

1/4 Tsp. Sea Salt

2 Tsps. Vanilla

2 Cups Cashews

Blend thoroughly on high speed, and refrigerate.

Christmas Fudgies

1/3 Cup Millet Powder

1/2 Cup Soy Powder, sifted

1/2 Cup Carob, sifted

2/3 Cup Fruit Source Syrup

2-3 Tbsps. Hot Water

1/2 Cup Chopped Peanuts

2 Tsps. Vanilla

2/3 Cup Chopped Peanuts (coating)

Combine soy and millet flour and carob. Add syrup–stir in hot water–then peanuts and vanilla (any nuts may be used.) Form into balls and roll in chopped nuts. Store in refrigerator–makes approximately two dozen balls. If you have a problem with securing this Fruit Source you may use any good grade honey or rice syrup.

Food for Life – Animal Products

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Happy Thanksgiving holidays! This is the time of year when we all look forward to vacations and seeing family that maybe we have not seen for a long time. What a happy thought. As Christians looking forward to the soon coming of Christ in the clouds of heaven we do not look forward to holiday periods in a selfish gluttonous way but as a time for real relaxation alone with God and our families.

To the world the many holidays have become an idol, something that has stolen the affections from God and His government to the gratification of personal pride and taste without thought of others.

While there are families in many places in the world, in other places the population is faced with a temptation to overeat during holidays, and to eat food that will bring upon them degenerative disease. This is a fulfillment of prophecy about world conditions in the last days because Jesus said the last days would be characterized by both famines and feasting and drunkenness. (See Matthew 24:6; and Luke 21:34-36)

The rich foods that are often eaten during holiday seasons usually have the following characteristics—they are low in fiber, high in fats and sugars, and often high in protein. These are foods with which the health-minded Christian is tempted. In the world of course, the food may also be high in animal protein and alcohol plus an array of food additives and preservatives. Animal food accentuates the problems with unwanted food additives because of the antibiotics given to the animals, plus hormones, plus other additives in the animal feed. All of these things change the essential nature of the diet and can have profound metabolic consequences in the body. A few milligrams of hormones can completely change body chemistry. Anybody who has taken birth-control pills or cortizone should understand this.

The residues of antibiotics in animal food, plus the stimulating compounds naturally present in animal food, plus the proven relationship between animal food and heart disease, and certain types of cancers, make animal food undesirable. This is not only true for meat, but the same problems with unwanted hormones and antibiotics, deficiency in fiber, and a positive statistical correlation with the onset of cancer, is present in the use of animal produced foods such as milk and eggs.

Health reform is a step by step process—first elimination of harmful substances containing drugs such as tobacco, tea and coffee, and alcoholic beverages, but later the elimination of foods known to be correlated with degenerative disease—namely animal foods and later animal based foods such as milk, eggs, and cheese. As these things are eliminated from the diet, something wholesome must be used to replace them, so that adequate energy, weight and well-being is maintained. This requires learning to eat new foods, learning how to prepare vegetarian recipes and menus. At all times the diet should be tasty and palatable. We have been given instruction that the diet of those first learning health reform cannot be the same as that of those who have practiced health reform a long time. (See Counsels on Diets and Foods, 283, 289, 367.) We try to provide recipes in this magazine each month to help those who are trying to reform their diet. The recipe this month, although it does not have any oil or refined, sugar, eggs or milk, it is still a rich food and should therefore be eaten with temperance. It will help all our friends and family to appreciate that health reformers can enjoy wholesome food that still is a delight to even a gourmet palate.

Inspired: “Those who are suffering as the result of a wrong course of action are to be shown the necessity of reform in their habits of life. They have violated the laws of health. By the eating of flesh meat and of rich, highly-spiced food, they have injured the digestive organs, and if they would get well, they must adopt a simple, wholesome diet.” Pacific Union Recorder, March 23, 1905

Pecan Pie

Place in Blender:

1 ½ Cups cashew milk

1 ½ Cups date pieces

1 Tbs. Vanilla

1 tsp. Sea salt

Blend thoroughly until smooth.

In small pan place:

¾ Cup distilled water

1 Tbs. Agar powder

Stir until mixture boils and clears. Add quickly to the mixture in the blender and blend again until agar is well distributed throughout the mixture. Remove from blender and add 2-3 Cups pecans. Stir lightly and pour into pre-baked cashew pie crust. Refrigerate.

 

Food for Life – Spices and Condiments

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If we knew that our choice between right and wrong at this moment settled our eternity, we think it would be easy to choose. But there comes a time in every life when the choice is the last one, though no one but God knows when. And every choice between now and the last choice is determining what the last choice shall be. To a man sorely tempted came the thought, ‘If I knew that my choice at this time settled my victory or defeat for all time, I would not hesitate an instant.’ Then there went up the prayer, ‘Father, make this the victory for all time, and I will decide for Thee.’ Like a flash came the answer, ‘Eternity depends on your choice now,’ and the victory was won. What reason have we to suppose that we can choose to do wrong today, and tomorrow turn from the wrong and take the right? The final decision is not the decision of a moment; it is the decision of a life. Today you are choosing for life or for death.” Signs of the Times, July 19, 1905

“Will you not give up indulgences that are doing you an injury? Words of profession are cheap: let your acts of self-denial testify that you will be obedient to the demands God makes of His peculiar people.” Unpublished Messages, 428

One common indulgence that injures the stomach is irritating spices such as capsicum. Ruth Winter says in her book, A Consumer’s Dictionary of Food Additives. “Cayenne Pepper. Pepper, Red. A condiment made from the pungent fruit of the plant. Used in sausage and pepper flavoring, for beverages, ice cream, ices, candy condiments, meats and soups. Reported to retard growth of Mexicans and South Americans and Spanish who eat a great deal of these peppers. Rats fed the ingredient of pepper, a reddish-brown liquid called capsaicin, used in flavoring vinegar and pickles, were stunted in growth. Capsicum, Africa Chilies, Cayenne Pepper, Tabasco Pepper. The dried fruit of a tropical plant used as a natural spice and ginger ale flavoring for beverages, ice cream, ices, candy, and baked goods; also meats and sauces. The oleoresin form is used in sausage, spice, ginger ale, and cinnamon flavorings for beverages, candy, baked good, chewing gum, meats, and condiments. Used internally as a digestive stimulant. Irritating to the mucous membrane, it can produce severe diarrhea and gastritis.”

Here is what God says about common irritating spices.

“In this fast age, the less exciting food, the better. Condiments are injurious in their nature. Mustard, pepper, spices, pickles, and other things of like character irritate the stomach and make the blood feverish and impure.” Counsels on Diets and Foods, 345

Use of spices can also lead to use of alcohol. The appetite for liquor is encouraged by the preparation of food with condiments and spices. These cause a feverish state of the system . . . The effect of such food is to cause nervousness. Healthful Living, 200

Carrot Rice Loaf

4 cups grated carrots

1/2 cup chopped onions

4 cups cooked brown rice

1 cup bread crumbs or Grapenuts

2-3 Tbsps. peanut butter mixed in 1/2 cup water

1/8 tsp. thyme

1 cup chopped walnuts

Mix all ingredients thoroughly. Bake at 350 degrees for one hour. May serve with cashew gravy, or for low calorie diet serve with brown gravy.

Recipe – Cold and Flu Home Remedy Drink

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⅛ red onion, diced1 lemon, juiced
1–2 garlic cloves, crushed1 large orange, peeled and chopped
1 thumb-size piece of ginger2 Tbsp. honey
 

Add to blender onion, garlic cloves and ginger; pulse. Add lemon juice and orange chunks and pulse until orange is finely blended. Pour into glass; whisk in honey. Sip slowly.

Food For Life – Salt and Hypertension

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Let us take a look at the subject matter for this month’s article—preservatives. You may like this, or you may not but: the “proof is in the pudding!” And what I read is not necessarily what I like to read; but it is a viable fact that man cannot live by “bread alone,” but by every word that proceeds out of the mouth of the Lord. With this in mind, let us look at various articles printed on this subject. First of all let me talk to you about salt! Is it bad or is it essential? “Food should be prepared in as simple a manner as possible, free from condiments and spices, and even from an undue amount of salt.” “I use some salt, and always have, because from the light given me by God, this article, in place of being deleterious, is actually essential for the blood. The whys and wherefores of this I know not, but I give you the instruction as it is given me.” “Good baked or boiled potatoes served with cream and a sprinkling of salt are the most healthful. The remnants of Irish and sweet potatoes are prepared with a little cream and salt and re-baked, and not fried; they are excellent.” Counsels on Diets and Foods, 340, 344, 323. [All emphasis supplied.]

Today, the use of an excess amount of that delicious flavoring is well known to increase the risk of high blood pressure. The incidence of high blood pressure in populations using large amounts of sodium is well documented. The amount of salt needed every day can be as low as between 200 and 300 milligrams for a sedentary person up to well in excess of 2 grams for a laborer in extremely heated conditions (such as roofing in the summer or hard physical labor in tropical conditions or in a boiler room etc.) Since most Americans consume between 6 and 13 grams of salt per day obtaining adequate amounts is seldom a problem.

A person who is using large amounts of preprocessed foods can obtain large amounts of sodium without knowing it (over 20 grams per day). One of the easiest ways to decrease sodium is to decrease the foods eaten which have large amounts of salt added. Most health reformers have discarded most of these foods already for other reasons. They include all foods which contain monosodium glutamate, baking soda or baking powder, foods that are cured, smoked, pickled, salted or prepared in salty brines such as sauerkraut, pickles, soy sauce (and many other sauces), all regular chips such as potato chips, corn chips, popcorn, salted crackers, and salted nuts. The next step is moderate use of salt in cooking and especially at the table. Most experts recommend that the sedentary person not consume more than about 1 teaspoon of salt per day (or between 2 and 3 grams) which is an easy range to be in if you are using natural foods (not highly processed) and are moderate in the use of salt in cooking and on the table.

The National Academy of Sciences and the U.S. Food and Drug Administration have advised everyone to cut down on salt to prevent high blood pressure. Although many people are getting too much salt that does not mean that less is always better—in the summer especially when people are spending alot of time out of doors many people do not get enough of it. While experts agree that many of the nation’s fifty million or so hypertensives should decrease their salt intake, ‘there is not conclusive scientific evidence that the general population should adopt a low-sodium diet.

Salt—sodium chloride—is an essential ingredient of the blood. Sodium is necessary to maintain proper blood volume and controls the water-balance in body cells. It is required for transmission of nerve impulses and the proper utilization of carbohydrates and proteins. Chloride is needed for proper pH and for production of hydrochloric acid by the stomach and for certain enzymes.

People who are afraid of getting too much salt and are getting strenuous activity in warm or hot conditions may actually need more of it than they normally obtain.

Corn Spread

1 cup Millet Flour

2½ cups soft Water

1 Tsp. Sea Salt

Place these ingredients in your small mini-crock pot. Stir well, and let cook overnight.
Cook 1 – 16 oz. pkg. of frozen corn according to pkg. directions and when finished place in blender, whiz on high until very smooth. Drop by spoonfuls the millet flour mixture which has cooked.

Add Seasonings:

2 tsps. Butter flavoring

1 tsp. Coconut flavoring

½ tsp. Sea Salt

½ cup Cashews

Whiz again to mix properly. If you wish a thicker butter, drain the cooking water off the corn.

The End