To prepare people for eternal life.
1 cup fresh or frozen peas
¼ onion
1 parsnip
¼ fresh fennel bulb
2 carrots
Using a juicer, process all ingredients. Whisk and pour in glass. Drink and enjoy immediately.
½ cup soymilk or nut milk
¼ cup cranberry juice
½ cup fresh or frozen pitted cherries
1 banana
½ cup fresh or frozen blueberries
Using a blender, process all ingredients together. Pour into glass and drink immediately.
8 ounces linguine
2 Tbsp. chopped fresh mint
1/3 cup chili sauce
2 carrots, shredded
3 Tbsp. Bragg Liquid Aminos
2 red bell peppers, slivered
2 Tbsp. fresh lime juice
1 rib celery, cut into 2-inch julienne strips
1 Tbsp. Honey
4 ounces firm tofu, diced
2 Tbsp. chopped fresh cilantro
In a large pot of boiling water, cook the linguine until just tender. Drain well and set aside. In a large bowl, whisk together the chili sauce, Bragg Liquid Aminos, lime juice, honey and 2 tablespoons water. Whisk in the cilantro and mint. Add the carrots, bell peppers and celery to the dressing and stir well to coat. Add the linguine and toss to combine. Add the tofu and gently toss again. Provide 2 tablespoons coarsely chopped, unsalted peanuts that may be sprinkled as topping to the salad.
Welcome to our new Steps to Life and Health page. We welcome the opportunity to come into your home with the beautiful “right arm” of the gospel; and we earnestly pray, as you read the words of inspiration and medical facts, that the Holy Spirit will make you willing to be made willing to follow all of the light that God in His great tender mercy has allowed to shine on His people to prepare them for the outpouring of His Holy Spirit in these last days of earth’s history. We will be sharing our recipes with you, and we invite any of you who have healthful recipes to share them with us on this page in the months to come. Today’s recipe will be home baked whole wheat bread.
And God said, “If thou wilt diligently hearken to the voice of the LORD they God, and wilt do that which is right in His sight, and wilt give ear to His commandments, and keep all His statues, I will put none of these diseases upon thee, which I have brought upon the Egyptians: for I am the LORD that healeth thee.” Exodus 15:26. What a wonderful promise from our God! However, to each promise that He makes to us, there are conditions. We must do our part. Again from the Bible we read, “But it shall come to pass, if thou wilt not hearken unto the voice of the LORD thy God, to observe and to do all His commandments and His statues which I command thee this day; that all these curses shall come upon thee, and overtake thee. Deuteronomy 28:15. These are the conditions which the LORD has laid down for us, and He invites each one of us to accept His promise to us in Medical Ministry, 221. “The Creator of man has arranged the living machinery of our bodies. Every function is wonderfully and wisely made. And God has pledged Himself to keep this human machinery in healthful action of the human agent will obey His laws and cooperate with God.”
“We have the example of ancient Israel and the warning for us not to do as they did. Their history of unbelief and rebellion is left on record as a special warning that we should not follow their example of murmuring at God’s requirements. How can we pass on so indifferently, choosing our own course, following the sight of our own eyes, and departing further and further from God, as did the Hebrews? God cannot do great things for His people because of their hardness of heart and sinful unbelief.” Testimonies, vol. 3, 172.
Today we have before us countless medical articles proving from current medical science the many things that God sent to His remnant people over 130 years ago. Shall we not praise God for this wonderful light that will enable us to have clear, undimmed brains, that we may receive the Holy Spirit in its fullness and not disregard it or repress it? For “it is impossible for those who indulge the appetite to attain to Christian perfection.” Testimonies, vol. 2, 400.
“Bread is the real staff of life, and therefore every cook should excel in making it.” Counsels on Diet and Foods, 315. In future issues, we will share with you some of the ingredients of the majority of commercial bread, and you will see why it is for our health to make good bread. “Let us remember that there is practical religion in a loaf of good bread.” Medical Ministry, 270.
Mix Together: Blend Together:
4 cups whole wheat flour 1/2 cup apple concentrate
1-1/2 teaspoons sea salt 1-1/2 cups distilled water
3 Tablespoons Do-Pep
1/4 teaspoon Vitamin C Powder
Warm liquid sufficiently for yeast to work, and place in mixing bowl.
Add 1 – 2 teaspoons yeast and let work.
Add dry ingredients and stir vigorously until well blended, then knead for about 10 minutes.
Cover and let rise until double in bulk. Push down, and let rise again until double in bulk.
Divide the dough, shape, and place in two bread pans to rise.
Bake at 350 degrees for 50-60 minutes.
For those who have an automatic bread maker, this is an ideal recipe. Place your yeast in the bottom of the pan, add the dry ingredients, then the liquid, and “start.” We use a “DAK” machine and the amount is perfect. The amount of yeast sometimes varies according to altitude. We use a rounded teaspoon and have the liquid slightly warmer when we add to the flour mixture on top instead of sprinkling yeast on top. If you have an older “MAGIC MILL” round breadmaker, this is also the right proportions.
1/3 cup raw cane sugar
1 ½ tsp. vanilla extract
4 Tbsp. cornstarch
3 very ripe bananas, sliced
1/8 tsp. salt
48 vegan vanilla wafer cookies
3 cups coconut milk,
Nondairy whipped topping for garnish, optional
| 1 large head cauliflower | 3 medium to large sized peeled sweet potatoes, cut into 1″ pieces |
| Olive oil for drizzling | |
| 1 sweet onion, diced | 2 cloves garlic |
| 7 cups filtered water | ¾ tsp salt |
Preheat oven to 400 degrees. Cut up cauliflower into bite sized pieces. Place cauliflower onto ungreased cookie sheet and lightly drizzle with olive oil. Place in oven and let roast until golden brown on the tops and tender, but not mushy, about 20-30 minutes. Remove from oven and let cool. In large stockpot, bring other ingredients to a boil. Reduce heat and allow to remain at a constant simmer until sweet potatoes are tender. Add in cooked cauliflower and divide soup into 2 parts.
Let soup cool and then blend one part soup in blender unto very smooth. Combine with second part soup and stir.
½ cup fresh or frozen blueberries
1 ½ tsp. lemon juice
1 Tbsp. water
1 tsp. olive oil
1 Tbsp. honey
4 polenta slices
¼ tsp. freshly grated lemon zest
Combine blueberries, water, honey, lemon zest and juice in a small saucepan. Simmer until the sauce has thickened. Meanwhile, heat oil in a medium nonstick skillet. Cook polenta slices until golden on both sides. Top with the blueberry sauce.
¼ cup pineapple chunks
¼ cup blackberries
¼ cup chopped apple
¼ cup peeled orange sections
¼ cup grapes
4 wooden skewers
Wash fresh fruits. Dress each skewer, alternating with different fruit.
8 cherry tomatoes
1/8 cup pineapple chunks
1/8 cup cucumber chunks
1/8 cup baby carrots
3 Tbsp. soy dressing
4 wooden skewers
Dress each skewer, alternating with different vegetables. Dip or spread dressing on each kebab.
1 large cucumber, peeled
¼ yellow or sweet onion, chopped
1 cup raw sunflower seeds
1-2 tsp. sea salt, to taste
1 large clove garlic, crushed
Blend cucumber to a liquid consistency and place into bowl. Add raw sunflower seeds into blended cucumber and soak overnight in refrigerator. Blend the mixture in the morning and add remaining ingredients (seasonings).
2 Tbpn olive oil
1 cup (or more as needed) water
1 Tbpn hot curry powder
1 tsp salt
2 cloves garlic, minced
1 tsp ground coriander
2 large onions, thinly sliced
1 tspn turmeric
8 oz carrots, thinly sliced
1 ¾ cups frozen peas
4 medium potatoes, peeled and cut into 1 inch chunks
1 can coconut milk
In a large, heavy-bottomed skillet, heat the oil over medium heat. When hot, add the hot curry powder and stir it around for 30 seconds. Add the onions to the pan and saute’ until they are tender and slightly golden. Then add the carrots, potatoes, and minced garlic. Give it all a good stir, and add about a half-cup each of water and coconut milk. Stir in the turmeric, salts, and coriander. Reduce the heat to low and cover it. Check every so often to stir the pot and check the moisture level. When the moisture is almost all absorbed, add more coconut milk and water, in equal parts. Continue to cook, stir, and add liquid until the vegetables are very tender and the curry is nice and thick. At this point, taste it to check that the spice levels are where you like them. When you are there, stir in the peas and the rest of the coconut milk (and water if necessary), and cook it for another 3 minutes or so, until the peas are heated through and the curry thickens up again. Serve over brown rice. Makes 4 generous servings.
Helpful Hints: The coconut milk, while a delicious, rich and creamy addition, can be replaced with water or a flavorful broth, if desired.
Choose the lighter colored “pie pumpkins” or “sugar pumpkins.” They are sweeter and less watery than the orange jack-o’-lantern pumpkins.
Leftover pumpkin puree may be frozen in an airtight container for up to 12 months.