To prepare people for eternal life.
Place in Mini-Crock Pot:
1 cup millet
1 teaspoon salt
4 cups water
Let cook overnight. In the morning stir well and add:
½ cup chopped nuts
½ cup date rolls or pieces.
Stir well and cook another thirty minutes. Serve as a delicious and nutritious breakfast cereal. Left over may be molded, sliced and baked. Delicious, topped with Fruit Sauce.
“Yesterday we attended the celebration of a wedding conducted in style, worthy of imitation. . . . The hall was decorated in tasteful style, nothing superfluous or silly. . . . There was a long table arranged with food which was placed upon plates and passed around to each one. Then waiters were constantly passing around with a supply if any more was required. Grapes were passed around in abundance. Everything was liberal, yet plain. They did not even on this occasion depart from their principles of diet, which made the thing consistent and admirable. They had extras, graham pudding with dates in it, gems mixed with raisins, custard, apple pie and baked apples, a few other simple things. Nothing like fine flour was seen, even upon this extra occasion.” Manuscript Releases, vol. 5, 382.
Submitted by Connie Kent
12.3 oz. box silken tofu, extra firm
1 cup water
1/4 cup Vitamite or Better Than Milk powder
1/3 cup oil
1/3 cup honey
1/2 teaspoon cardamom
1/2 teaspoon coriander
1/2 teaspoon butter flavor
1 teaspoon vanilla
1 Tablespoon arrow root powder
1 Tablespoon egg replacer powder
Preheat oven to 400 degrees. Mix all ingredients together thoroughly. Dip sliced bread into mix and place on an oiled cookie sheet. Bake 4 to 5 minutes, then turn over. Broil at 450 degrees for 2 to 5 minutes on other side, watching carefully. Sprinkle coriander lightly on second side if desired.
A LandMarks reader, Connie Kent resides with her husband in Archdale, North Carolina. She enjoys developing new recipes and conducts vegan cooking classes in her community. Honeymoon UnFrench Toast is one of her original recipes.
1/2 cup rinsed quinoa
1-1/2 cups vanilla rice milk
2 Tablespoons raisins
1 cup chopped fresh or canned apricots
1/4 teaspoon vanilla extract
To thoroughly rinse quinoa, cover it with water in a mixing bowl, then rub it between the palms of your hands. Pour off the cloudy liquid through a strainer and then repeat the process two or three more times, until the rinse liquid remains clear.
In a medium-sized saucepan, combine the rinsed and drained quinoa with rice milk. Bring to a slow simmer, then cover and cook for about 15 minutes until the quinoa is tender. Stir in the remaining ingredients; then transfer about 1-1/2 cups of the mixture to a blender; purée. Return puréed mixture to the pan and stir to mix. Serve warm or chilled. Makes about 3 cups.
Recipe from Foods That Fight Pain, by Neal Barnard, M.D. (Harmony Books, New York, 1998.)
It might be the last thing on your morning to-do list, or it might not be on your list at all, but a healthy breakfast refuels your body and jump-starts your day. So do not overlook this important meal. Select healthy options that fit your taste and lifestyle, and put breakfast back into your morning.
Breakfast not only starts your day off right, but also lays the foundation for lifelong health benefits. People who eat a healthy breakfast are more likely to:
Breakfast is especially important for children and adolescents. According to the American Dietetic Association, children who eat a healthy breakfast are more likely to have better concentration, problem-solving skills and eye-hand coordination. They may also be more alert, creative and less likely to miss days of school.
A healthy breakfast should consist of a variety of foods, for example, whole grains, low-fat protein sources, and fruit. This provides complex carbohydrates, protein, and a small amount of fat—a combination that delays hunger symptoms for hours.
Addressing the importance of breakfast, Ellen White gave the following counsel to one mother about her daughter: “Never let her go from home to school without her breakfast. Do not venture to give full scope to your inclinations in this matter. Place yourself entirely under the control of God, and He will help you to bring all your desires into harmony with His requirements.
“It is the custom and order of society to take a slight breakfast. But this is not the best way to treat the stomach. At breakfast time the stomach is in a better condition to take care of more food than at the second or third meal of the day. The habit of eating a sparing breakfast and a large dinner is wrong. Make your breakfast correspond more nearly to the heartiest meal of the day.” Child Guidance, 390.
There are many people who are not breakfast eaters. I listen to some of their excuses for not eating breakfast which include: “I do not have time” or “It’s easier to combine it with lunch,” and so on. Our bodies suffer the consequences. An interesting article in The New York Times shares the following:
“Many of us grab coffee and a quick bite in the morning and eat more as the day goes on, with a medium-size lunch and the largest meal of the day in the evening. But a growing body of research on weight and health suggests we may be doing it all backward.
“A recent review of the dietary patterns of 50,000 adults who are Seventh Day [sic] Adventists over seven years provides the latest evidence suggesting that we should front-load our calories early in the day to jump-start our metabolisms and prevent obesity, starting with a robust breakfast and tapering off to a smaller lunch and light supper, or no supper at all.
“More research is needed, but a series of experiments in animals and some small trials in humans have pointed in the same direction, suggesting that watching the clock, and not just the calories, may play a more important role in weight control than previously acknowledged. …
“Perhaps not surprisingly, the latest study found that those who supplemented three meals a day with snacks tended to gain weight over time, while those who ate only one or two meals a day tended to lose weight, even compared with those who just ate three meals a day.
“But the researchers also found that those who ate their largest meal early in the day were more likely to have a lower body mass index than those who ate a large lunch or dinner. Breakfast eaters tended to keep their weight down generally, compared with breakfast skippers. The lowest B.M.I.s were recorded in the fraction of people — about 8 percent of the total sample — who finished lunch by early afternoon and did not eat again until the next morning, fasting for 18 to 19 hours.” www.nytimes.com/2017/08/21/well/eat/the-case-for-a-breakfast-feast.html
“Some reason that because they were not hungry in the morning, skipping breakfast would help them eat fewer calories during the day and would thus favor weight loss. This is a myth. The truth is that eating a good breakfast should be part of any weight loss program.
“Years ago Dr. Charles Cupp proposed that weight gain is the result of inappropriate timing of food intake in relation to the evening sleep time. During a medical practice that spanned a remarkable seven decades, Cupp instructed hundreds of patients on his novel approach to weight control. Overweight patients were instructed to change their meal pattern from a heavy meal and snacks in the evening to a heavy morning meal, moderate lunch, and a light supper. They were to eat their last meal ideally at noon but by no means later than 3:00 p.m., and they were instructed not to go to sleep for at least eight and a half hours after the last intake of food. Of significance, they were not asked to change their food choices nor the amount of calories they ate. Intrigued researchers in the Department of Nutrition at Tulane University’s School of Public Health analyzed the records of 595 of Cupp’s overweight patients. The results of their study are: (All patients who followed his instructions lost weight.)
“Note that some additional benefits accrued from eating breakfast: improved blood hemoglobin level, reduced blood sugar, and improved thyroid function.
“Adults may be able to reduce their risk of heart attacks by eating breakfast regularly. Platelets, the body’s blood clotting cells, become ‘stickier’ in the morning before breakfast. This increases the tendency for a blood clot to form during the morning hours. If such a clot occurs in a heart blood vessel, a heart attack can result. As expected from this physiology, most heart attacks occur between 7 a.m. and 12 noon. Eating breakfast can help the platelets to become less sticky and thus decrease the risk of morning heart attacks.
“There are additional benefits from eating a good breakfast beyond longevity. In August of 1995, the Pediatrics Department at the University of California at Davis hosted a number of physiologists, neuro-scientists, nutritionists, and physiologists to review the scientific studies on breakfast. The researchers concluded that the ‘eating of breakfast is important to learning, memory, and physical well-being in both children and adults.’ Good breakfast habits are essential for maximum efficiency, both mental and physical, particularly during the late morning hours. Breakfast eaters demonstrate better attitudes and improved scholastic performance.”
Excerpts from Proof Positive, How to Reliably Combat Disease and Achieve Optimal Health through Nutrition and Lifestyle, Neil Nedley, M.D., pages 5, 6.
Amazing what happens to our bodies and its response to the times we eat. We are “fearfully and wonderfully made” (Psalm 139:14) and we need to preserve what God has given to us. Most of the time it is our own mindset, including our habits, that prevents us from doing what is best.