Food for Life – Melty Cheese

“Cheese should never be introduced into the stomach.” Testimonies, vol. 2, 68. “Cheese is still more objectionable [than butter]; it is wholly unfit for food.” The Ministry of Healing, 302.

“The question whether we shall eat butter, meat, or cheese, is not to be presented to anyone as a test, but we are to educate and to show the evils of the things that are objectionable. Those who gather up these things and drive them upon others, do not know what work they are doing. The Word of God has given tests to His people. The keeping of God’s holy law, the Sabbath, is a test, a sign between God and His people throughout their generations forever. Forever this is the burden of the third angel’s message—the commandments of God and the testimony of Jesus Christ.

“Tea, coffee, tobacco, and alcohol we must present as sinful indulgences. We cannot place on the same ground, meat, eggs, butter, cheese and such articles placed upon the table. These are not to be borne in front, as the burden of our work. The former—tea, coffee, tobacco, beer, wine, and all spirituous liquors—are not to be taken moderately, but discarded. The poisonous narcotics are not to be treated in the same way as the subject of eggs, butter, and cheese. In the beginning animal food was not designed to be the diet of man. We have every evidence that the flesh of dead animals is dangerous because of disease that is fast becoming universal, because of the curse resting more heavily in consequence of the habits and crimes of man. We are to present the truth. We are to be guarded how to use reason and select those articles of food that will make the very best blood and keep the blood in an unfevered condition.—Manuscript 5, 1881. . . .” Manuscript Releases, vol. 2, 107.

Recipe – Melty Cheese

2 cups water

1/4 cup raw cashews

1 1/2 teaspoons salt

1 teaspoon onion powder

1/2 teaspoon garlic

2 Tablespoons cornstarch or arrowroot powder

dash of cayenne (optional)

1/4 cup Brewers yeast or nutritional yeast flakes

2 teaspoons lemon juice

1 to 4 Tablespoons pimientos, canned (for coloring; adjust to your preference)

Place all ingredients in blender, and blend extremely well for at least 2 minutes. Pour into saucepan and cook on moderate heat, stirring until thickened. Yummy for nachos, enchiladas, macaroni and cheese, scalloped potatoes—anywhere you need a cheese sauce.