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.
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.