Recipe

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.

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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, diced 1 lemon, juiced
1–2 garlic cloves, crushed 1 large orange, peeled and chopped
1 thumb-size piece of ginger 2 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.

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Food for Life – Fiber

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Nutritional research discovers more each year about the chemistry of food and the intricate ways in which it is utilized by the body to keep us healthy and strong.

Investigation has revealed that the fashionable, highly refined diet that has become so popular over the years is often lacking in fiber. As a consequence, researchers have observed a corresponding increase in health problems.

Constipation, colon cancer, diverticulitis, varicose veins, diabetes, high blood cholesterol, and hardening of the arteries are a few of the common conditions that are the result of an inadequate fiber intake. The incidence level of these diseases and abnormalities was dramatically lower at the turn of this century. Most cereal products were in a less refined state. For this reason, an increasing number of people are reverting back to a natural, unrefined diet that is rich in fiber.

An adequate fiber intake offers many benefits, especially for those who wish to lose weight. Fiber, often referred to as roughage or bulk, is found only in plant foods and characteristically passes through the system without being digested and absorbed into the blood stream. Dispensing with refined foods and increasing the intake of natural, unrefined food will provide the volume to achieve satiety with a reduced caloric content. Such a revitalized diet, coupled with a regular fitness program, can go a long way in resolving a person’s weight problem.

In addition, fiber adds “body” to waste food residues enabling the bowel to convey them more easily along within the digestive tract. It also ensures that waste is not able to accumulate within the colon for long periods of time, increasing the risk of disease.

An astronomical amount of money is spent on laxatives and stool softeners each year in the United States by millions of people who fight a never-ending battle with constipation. In most cases, a natural, high-fiber diet would quickly resolve the problem.

Greater affluence over the last several decades has seen more people to afford richer and more expensive animal foods. Apart from meat and dairy foods containing a high level of cholesterol and saturated fat (not to mention other detriments), they are notoriously low, or completely devoid of fiber intake. Low intake can also, in part, be attributed to drinking the juice of fruit or vegetables instead of eating the items themselves. While there may be nothing wrong with juices, they should not be used to the exclusion of whole fruits and vegetables.

The perfect way to ensure an abundant fiber intake, along with all of the nutrients necessary for life, is to eat a variety of fruits, grains, nuts, and vegetables. Whole-wheat bread is an example of one basic food within this category which is rich in fiber. Wheat bran can also be added to certain items, such as homemade granola and cookies, or even sprinkled onto salads. It should be remembered, however, that while a little extra bran taken in this way may be helpful for those who need it, an excess may prove far from beneficial. Moderation is the key principle here in order to avoid the digestive upset that can result from too much of a good thing.

Legumes such as beans and garbanzos are also rich in a fiber that differs from the type found in wheat and which especially enables the body to manage fats and cholesterol in a beneficial way. Eating potatoes in their jackets is another example of how a food can be eaten more naturally without dispensing with its valuable fiber content.

Many books and tables are available which provide information about the fiber content of various foods. Also, with the increasing awareness of the importance of fiber among consumers, more and more food packaging contains fiber information. While such information can be very useful, as a general rule, a vegetarian diet of unrefined foods will supply adequate fiber to the diet.

August Recipe:

Old Fashioned Bread Pudding

Mix together gently in a bowl:

6 cups 1″ bread cubes

½ cup coarsely chopped walnuts

½ cup raisins

1 cup chopped apples

4 cups sweet cashew milk

Sweet Cashew Milk

Blend until smooth:

1 cup cashew pieces

1 cup hot water

Then add:

3 cups water

¼ cup honey

2 tsp. vanilla

pinch salt

1 tsp. orange rind

Pour into an 8X8 lightly oiled baking dish. Bake at 350 degrees for about 45 minutes. This recipe will serve 4-5 people.

Food for Life – Counsel on the Use of Fresh Foods

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This is the time of the year when we are beginning to enjoy the wonderful fresh food that God has allowed to grow for the nourishment of our bodies. Hopefully many of us will be able to reap the benefits of the garden. What a difference in the flavor of sun-ripened food!

There are many extenuating circumstances of our lives when it may not be possible to fulfill God’s ideal for us. In this case, we are to rest in God’s care. “Some are continually anxious lest their food, however simple and healthful, may hurt them. To these let me say; Do not think that your food will injure you; do not think about it at all. Eat according to your best judgment; and when you have asked the Lord to bless the food for the strengthening of your body, believe that He hears your prayer, and be at rest.” Counsels on Diet and Foods, 109. We must never, however, let this assurance lead us to presumption.

When choosing our fresh foods, it is of vital importance that we meticulously sort and discard any moldy fruits or vegetables. It is not always enough to just cut away the mold. “Nicely prepared vegetables and fruits in their season will be beneficial, if they are of the best quality, not showing the slightest sign of decay, but are sound and unaffected by any disease or decay. More die by eating decayed fruit and decayed vegetables which ferment in the stomach and result in blood poisoning, than we have any idea of.” Ibid., 309.

Dr. Craig, a former teacher in the Department of Nutrition at the School of Health, Loma Linda University, recently wrote: “Moldy peanuts or grains are commonly contaminated with penicillin and aspergilus molds which produce carcinogenic substances like aflatoxins. Furthermore, blemished sweet potatoes have been found to contain high levels of liver toxin, ipomeamarone. Patulin is a carcinogenic substance found in moldy apples and also apple juice or cider made from moldy apples.

“Yes, it is true. Plant foods as well as animal products may contain toxicants which can produce ill health or even death. But we have seen that proper methods of cooking and processing legumes and vegetables will reduce the risk of hazardous substances found in raw foods.

“The selection of the best quality fruits, vegetables, nuts, and grains which are free of decay is essential for good health. Dryness during storage is a must in preventing microbial toxins from contaminating our foodstuffs.”

The health of the mind is closely associated with our physical health. We can be so thankful that we have the health message to help us preserve our bodies in the best possible health as we face the delusions of the last days.

July Recipes:

Grapenut-Squash Casserole

1 lb. yellow squash 1/2 tsp. celery seed

3 cups grapenuts 1/2 tsp. garlic powder

1 green pepper 1/2 tsp sage

1 large onion 1 tsp. sweet basil

2 cups cashews 2 tbsp. parsley or chives

1-1/2 cups water 2-4 tbsp. sesame seeds

1-1/2 tsp. sea salt

Wash and cube squash (summer). Parboil in steamer until tender. (Do not overcook.) Dice pepper and onion and sauté with the above seasonings in 1/2 cup water over low heat. Place the 1-1/2 cups water in the blender and add cashews gradually, blending until smooth. Remove squash from steamer; add sautéed onion, pepper, and seasonings and stir slightly until squash is slightly mashed. Add grapenuts, and nut mixture and blend well. Pour into casseroles; sprinkle with sesame seeds and bake 1 hour at 325 degrees.

 

Stuffed Green Peppers

2-1/2 cups cooked lentils 1 tsp. Italian seasoning

1-1/4 cups cashew or soy milk 1-1/2 tbsp. food yeast

1-1/4 cups bread crumbs 1 cup chopped walnuts

1 tsp. salt 2 cups cooked brown rice

Cut 6 green peppers in half, removing white membrane and seeds, and steam for 30 minutes to soften. Remove from steamer and fill with the above mixture which has been combined thoroughly. Place filled pepper halves in baking dish and pour tomato sauce over all. Bake at 400 for 30 minutes covered, then 10 minutes uncovered.

Food for Life – Is Cheese Edible, part 1

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This month we will look at another very serious problem which affects the health of millions and which holds a very prominent place in the diet of many Seventh-day Adventists; Cheese.

This most powerful statement comes to my mind and has to do with every phase of our daily diet. It is found in Counsels on Diet and Foods, 59, 1875. “The controlling power of appetite will prove the ruin of thousands, when, if they had conquered on this point, they would have had moral power to gain the victory over every other temptation of Satan. But those who are slaves to appetite will fail in perfecting Christian character. . . As we near the close of time, Satan’s temptation to indulge appetite will be more powerful and more difficult to overcome.” As Historic Seventh-day Adventists preparing to meet our soon-coming Jesus in the clouds of heaven, we recognize the importance of overcoming every hereditary and cultivated tendency to wrong.

When God, in His great love for His remnant church, sent the health reform message, He did not always give us the reasons for the restrictions that He placed on our diet. We were to move out in faith, trusting the divine hand that was guiding us. Now we are doubly blessed in having scientific research that vindicates the many questions that, in the past, were raised regarding the Spirit of Prophecy counsels.

Many years ago, the counsel to us was, “Cheese should never be introduced into the stomach.” Counsels on Diet and Foods, 368. “It [cheese] is wholly unfit for food.” Ibid., 368. Today there is an abundance of supporting, scientific evidence.

The cheese found in super markets contains rennet, the enzyme coagulant used in the cheese for clotting purposes. This substance is an extraction from finely ground stomachs of calves. In addition, it may also contain an extender, pepsin, which is taken from the stomachs of swine. According to the cheese manufacturers, there is no way of ascertaining with certainty that the cheese you purchase does not contain this extender.

The Spirit of Prophecy also warns that mold can be deadly. As far back as 1985, newspapers carried warnings of bacteria found in a certain Mexican-style cheese which was responsible for thirty deaths in California and four serious illnesses in Fort Worth, Texas. Science News, 59, July 1976, carried the warning, “The mold that creates Roquefort and similar blue cheeses creates a dangerous nerve poison that causes convulsions in mice. The chemical is more concentrated in the heavily molded parts of such cheeses than in the white portions.” Also found in cheddar cheese and other common cured cheeses during the aging period is tyramine. Upon analysis, some cheeses were found to contain sufficient tyramine to affect the heart and raise blood pressure, even in amounts that are usually consumed at a meal.

Another serious concern is the high fat content of cheese. Dr. Julian Whitaker, director of the California Health Treatment Center, in an article in the Natural Health Bulletin states: “When large amounts of fats are eaten, the red blood cells stick together and stack up. This is called ‘rouleaux formation’ and limits the flow of blood cells through the capillaries. It creates ‘sludging’ with a thirty percent reduction of oxygen supply to the heart.” Surely we can see that our Creator knows what is best for the creatures that He has created!

Macaroni & Cheese Sauce

Place in a blender:

2 cups water

1 tsp sea salt

6 oz canned pimentos

1 tbsp onion powder

2 oz green chilies (not hot)

1 tsp garlic powder

2 tbsp lemon juice

1 ½ cups cashews

When thoroughly blended and smooth, pour into container and add 1 small 4 oz. can of sliced olives, drained, and the cooked macaroni. Mix well, pour into casserole, and bake at 350° for 30 minutes.

Molded Cheese Loaf

1 cup water

1 tsp sea salt

2 tbsp green chilies (mild)

2 tbsp lemon juice

1 tbsp onion powder

2 cups cashews

1 tbsp garlic powder

4–6 tbsp Agar powder

8 oz can pimentos

1 cup water

Thoroughly blend first seven ingredients. Then add cashews and blend till smooth. In small pan, place 1 cup of water and Agar powder. Bring to a boil, stirring constantly; add to the above mixture and blend thoroughly. Pour into long Velveeta cheese mold and refrigerate overnight. Place on platter and garnish with parsley. This loaf may be sliced for sandwiches or grated on salads. (Agar is a Japanese seaweed and may be used the same as gelatin for molded fruit salads. We do not use the commercial gelatins because of the animal sources used.)

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Food for Life – It’s Springtime! Time to think about a Garden!

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“For, lo, the winter is past, the rain is over and gone; the flowers appear on the earth; the time of the singing of birds is come, and the voice of the turtle is heard in our land.” Song of Solomon 2:11, 12.

It is springtime, and how grateful to God we should be that He has preserved our lives to again see the beauties of this time of year. Many of you will be fortunate enough to have gardens this year. Some of you are no doubt already looking forward to being able to preserve your summer foods for next winter.

As you make your food preservation plans, the following comparisons, showing the loss in nutrients that takes place using the various methods of preservation, may be of interest to you.

Canning: 60-80% This is due to the high temperatures required to properly preserve the food.

Freezing: 40-60% The loss is due to moisture expansion that causes the cells to rupture.

Dehydration: 3-5% The low temperatures hold losses to a minimum.

(Composition of Foods Handbook #8, U.S. Department of Agriculture Research Service.)

We have all witnessed the sad demonstration of temper from a spoiled or hyperkinetic child as he screamed, throwing himself to the floor demanding something to eat. Too often, we have also witnessed the mother, rather than exercising discipline, give in and give him the very thing that he craved.

Sydney Walker, M.D., a neuropsychiatrist from La Jolla, California, found that forty-four of forty-eight childen with learning disability, depression, temper tantrums, or poor concentration, had, along with other problems, a blood sugar disorder. Dr. Walker told Prevention Magazine that once these children were put on a sugar-free diet, rich in vegetables, fruit, and high-protein foods, almost all of them had improved behavior.

We are told that “the diet has much to do with the disposition to enter into temptation and commit sin.” Counsels on Diet and Foods, 52.

“Our very bodies are not our own, to treat as we please, to cripple by habits that lead to decay, making it impossible to render to God perfect service. Our lives and all our faculties belong to Him.” Ibid., 56.

What a solemn though, but how seldom we remember our responsibility to our Creator Who formed us and then gave His life that we might reign with Him throughout the ceaseless ages of eternity.

“We should not be prevailed upon to take anything into the mouth that will bring the body into an unhealthy condition, no matter how much we like it. Why?—Because we are God’s property.” Ibid., 328.

What a sacred responsibility parents have to train their children in proper habits of living during their formative years, while their tastes are not yet perverted and their digestive systems impaired.

April Recipes:

Apricot-Pineapple Jam

Place in saucepan:

1 cup dates or date pieces

1 cup dried apricots

With enough water to cover, bring to a boil and let stand overnight. Remove 1/4 cup of the apricots and chop. Place remaining ingredients in blender and thoroughly mix. Remove ingredients from blender and add 1/4 cup chopped apricots and 1 cup crushed pineapple with juice. Mix thoroughly and refrigerate.

Fruit Spread

1 20 oz. can crushed pineapple

2 large bananas

1 cup dates or date pieces

1/2 teaspoon sea salt

1 pkg. frozen strawberries (various other frozen or fresh berries may be used.)

Place all ingredients in the blender and mix until smooth. Delicious on toast, waffles, or pancakes.