vegan

Food for Life – Nature’s Penicillin

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During February 2006, Dr. Thomas Jackson, from Missionary Education and Evangelistic Training (M.E.E.T.) Ministry in Huntingdon, Tennessee, led in a health and nutrition community outreach in Wichita, Kansas.

Thirty plus years ago, Dr. Jackson discovered the secret of health through his study of the Bible. He confirmed his findings scientifically as well as through his own personal experience. For ten years, beginning at the age of 17 years, he waged a seemingly hopeless battle against the number one crippling disease—arthritis. He was told that medically there was no cure for his condition and that he would just have to live with it for the rest of his life. However, he began to apply the Bible’s secret of health to his own life, and, by God’s grace, he was freed from the devastating effects of arthritis. Although his condition kept him from pursuing his career as a professional basketball player, God had something better for him to do!

Dr. Jackson is the Director of M.E.E.T. Ministry and has a Ph.D. in Naturopathy (Natural Medicine). He is a Christian Hygienic Practitioner, a Gospel-Health Evangelist, Christian Health Educator, Lecturer, and Lifestyle Consultant. His wife, Dr. LaVerne Jackson, is the Associate Director of M.E.E.T. Ministry and has a Ph.D. in Nutritional Science. They have been involved with Christian health education for over 25 years. From a small beginning in their home, M.E.E.T., a full time health ministry, has grown until it is now located on 30 acres of land and is staffed by committed men and women.

This month’s featured recipe, Nature’s Penicillin, is a recipe from Dr. Jackson’s book, God’s Farmacy. Nature’s Penicillin can be used as a general immune system strengthener as well as to effectively combat colds, flu, sore throat, infections, and respiratory problems. It is simple and inexpensive to make.

If you are interested in hosting a community outreach in your area, would like any of the material Dr. Jackson has available, or are interested in medical missionary training, you may contact M.E.E.T. Ministry by telephone at: 731-986-3518, or via e-mail at: godsplan@meetministry.org.

Nature’s Penicillin

1 grapefruit

1 orange

2 lemons

3 cloves of garlic

1/2 large onion

3 drops peppermint oil

Cut fruit and onion into pieces. Place in a blender with enough water so the mixture turns in the blender. You may need to add more water, but do so just a little at a time. Mix well. Add peppermint oil at the last. For an adult, drink a total of 1 cup a day. For a child, drink a total of 1/2 cup a day. This amount should not be consumed all at once, but taken a spoonful at a time periodically throughout the day. Pour remaining mixture into a glass jar, cover with a lid, and keep refrigerated. When ready to use, warm to room temperature in a saucepan or in hot water before serving. This is not recommended for children under 5 years of age.

Do you have a favorite vegan recipe you are willing to share with LandMarks’ readers? Send it to us with a photo of you, if available, and a two or three line bio. We will consider all submissions. Send to the address below or by e-mail at: landmarks@stepstolife.org.

LandMarks Recipes
Steps to Life Ministry
PO. Box 782828
Wichita, KS 67278

Recipe – Toasted Millet Breakfast Slices

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1 cup hulled millet

1/2 cup ground flax seed

1/2 teaspoon salt

4 cups water

1/2 cup macaroon coconut

1/2 cup chopped dates

In a slow cooker, place millet, flax seed, salt, and water. Cook until water is gone. Add coconut and dates to taste. Place in a square container and cool. Cut in 1/2 inch slices and toast on both sides under broiler. Serve with fresh fruit and thickened coconut cream or fruit sauce.

Recipe – Carrot Rice Loaf

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1/2 cup peanut butter

1 cup soy milk

1 small onion, grated

3 Tablespoons oil

1/2 teaspoon salt

1/8 teaspoon sage

1/2 cup whole wheat bread crumbs

2 cups grated carrots

1 cup cooked brown rice

Combine all ingredients and mix thoroughly. Bake in a lightly oiled pan at 350 degrees for 45 minutes. May serve alone or with gravy or marinara sauce.

Do you have a favorite vegan recipe you are willing to share with LandMarks’ readers? Send it to us with a photo of you, if available, and a two or three line bio. We will consider all submissions. Send to the address below or by e-mail at: landmarks@stepstolife.org.

LandMarks Recipes
Steps to Life Ministry
PO Box 782828
Wichita, KS 67278

Recipe – Tomato Salad

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Tomatoes

Olive Oil

Bell Pepper

Salt

Onion

Choose nice ripe tomatoes. Slice the tomatoes, bell pepper, and onion, then add salt to taste and a small amount of olive oil. This should be eaten right after preparing. Other spices can be added to suit your taste such as fresh parsley, dill, or basil, or you can use your favorite salad dressing instead of the olive oil and salt. Experiment and enjoy. Basic recipe was submitted by S. Andrei who lives in Romania.

Recipe – Cooked Quinoa Cereal

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1 cup quinoa

2 cups water substitute soy, cashew, or almond milk

1/2 teaspoon cinnamon

sweetener of choice

1/2 cup apples, thinly sliced

1/3 cup raisins

Rinse quinoa and add to water; bring to a boil. Reduce heat; simmer for 5 minutes. Add apples, raisins, and cinnamon substitute; simmer until water is absorbed. Serve with milk and sweeten to taste.

Health Nugget – Vegan vs. Vegetarian

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The study in the area of health is never ending. One health article brought to my attention that there were more than just two or three categories of vegetarians and vegans. I am sure many of you will be as surprised as I was to know just how many different descriptions there are. You may find the category you are in, or maybe you are in the middle of a couple of them. Read on!

“According to the Vegetarian Society, ‘Vegetarians don’t eat any fish, meat or chicken’ and also ‘don’t eat products or by-products of slaughter.’ Vegetarian diets may contain variable amounts of vegetables, fruits, whole grains, beans, nuts, and seeds. Dairy and eggs may be included, depending on the type of diet you follow. The most common types of vegetarians include:

  • Lacto-ovo vegetarians: Avoid all animal flesh, but do consume dairy and egg products.
  • Lacto vegetarians: Avoid animal flesh and eggs, but do consume dairy products.
  • Ovo vegetarians: Avoid all animal products except eggs.
  • Vegans: Avoid all animal and animal-derived products.*
  • Pesco: Pescatarians, while not technically meeting the common definition of vegetarian, follow a semi-vegetarian diet that includes fish and other seafood but no poultry or meat.
  • Flexitarians: Part-time vegetarians do eat animal flesh and, although primarily plant-based, they technically do not fall under the definition of vegetarianism.

“In some literature you might come across these as well:

  • Demi Vegetarian: Consumes fish, eggs, and dairy products but not meat.
  • Semi Vegetarian: Another group of vegetarians who sometimes voluntarily control their meat intake and who may be viewed as flexitarians.

“Veganism is currently defined by the Vegan Society as ‘a way of living which seeks to exclude, as far as is possible and practicable, all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose.’ Since this is the strictest form of vegetarianism, a vegan or plant based diet not only excludes animal flesh but also any animal-derived ingredients, as well as dairy and eggs.

“These products include gelatin, carmine, pepsin, shellac, albumin, whey, casein, among others. Vegans consciously choose to avoid all animal by-products because they believe not only that this has the largest impact on their health and the environment but also because they seek to avoid all forms of animal exploitation and harm.

“Vegans may be categorized into different types:

  • Ethical Vegans are the most common and put their ethics first. They respect and care for animals and the environment. Ethical vegans do not consume any dairy product, whether it is animal milk or cheese made from animal milk. They also avoid eggs and honey, as well as the use of any product made from animal skin or parts.
  • Plant-Based Vegans follow diets based on plant foods only.
  • Raw-Food Vegans do not eat any animal by-product or anything cooked above the temperature of 115-degree Fahrenheit. It is believed that this causes food to lose its nutrients and enzymes.”

www.myhdiet.com/healthnews/science_of_her/what-is-the-difference-between-vegan-vegetarian

Were you able to figure out into which category you might fit?

The reality is that God wants each of us to be health-conscious and to preserve our bodies in the best condition we can that we may give glory to Him.

Most people are aware of the health-destroying foods that are available. May God give us the courage to choose the right and to live the sixth commandment, “Thou shalt not kill” (Exodus 20:13). We must preserve our bodies in the best way we can. God says, “My people are destroyed for lack of knowledge: because thou hast rejected knowledge, I will also reject thee” (Hosea 4:6).

*Much counsel has been given in regard to the healthiest balanced diet—the vegan diet, consisting of fruit, grains, vegetables and nuts. However, the vegan lifestyle, as with many others, has ditches on either side which are easy to fall into. One is to eliminate all animal products including honey and leather. To eliminate the use of skins and furs from those people living in freezing climates would cause great hardship. The other ditch claims that soft drinks and potato chips are an acceptable vegan diet. God calls upon His people to be balanced and use common sense.

Food for Life – Black Bean Chimichangas, Enchilada Sauce, & Beef-Style Gluten Steaks

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Have you ever stepped totally out of your comfort zone and done something that you were asked to do, but did not feel qualified to do? Well, that is what happened to me this summer. When preparing for the Steps to Life Camp Meeting, the excellent cooks, Mindy Breckenridge and Jessica Gettle, of previous years could not come this year. I was asked to be the cook. Although I had helped in the kitchen the previous three years, I had never cooked for more than 25 people. So it was with much prayer and the promise of help from Mary Ann Roberts and Sammie Partridge that the adventure of cooking for upwards of 200 people was started. The Lord blessed in so many ways, and I saw once again that in our weakness, He is strong. The following recipes, adapted from Cooking Vegetarian for Normal People, by Mindy Breckenridge, were used at camp meeting.

Camp Meeting Recipes

Black Bean Chimichangas

2 cups black turtle beans

6 cups water

1 teaspoon salt

2 cups diced tomato puree

2–3 Tablespoons olive oil

1 cup chopped onion

1 cup chopped bell pepper

3 garlic cloves, minced

1/3 cup chopped cilantro

2 teaspoons chili powder substitute

1 teaspoon cumin

1 teaspoon fructose

3 cups enchilada sauce

1 cup sliced olives

1 cup chopped green onions

1–1/2 cups sour cream substitute

10–12 flour tortillas

Place beans and water in a pot and cook until beans are tender. Add salt and tomato puree and simmer until thick. Slightly mash with potato masher. Meanwhile, heat oil in a large skillet and sauté onion, peppers, and garlic until onions are tender. Stir in beans, cilantro, chili powder, cumin, and fructose. Form burritos using warmed flour tortillas. Top with enchilada sauce, sour cream substitute, olives, onions, and your favorite cheese sauce.

Enchilada Sauce

2 cups water

1 cup tomato sauce

1 Tablespoon chicken-like seasoning

1–2 Tablespoons chili powder substitute

1 teaspoon cumin

2 Tablespoons dried onion bits

2 Tablespoons cornstarch

Combine all ingredients except cornstarch. Bring to a boil. Mix cornstarch with a little water and whisk into boiling sauce. Continue cooking for about a minute.

Beef-Style Gluten Steaks

3 cups gluten flour (at least 85%)

1 cup whole-wheat flour

1 teaspoon salt

2-1/2 cups water

2/3 cup soy sauce

1/4 cup Kitchen Bouquet

Mix dry ingredients together. Stir liquid ingredients into dry ingredients. Kneed into a ball. Divide and shape into 2 logs and let rest while you prepare the broth.

Broth:

13 cups water

1/2 cup soy sauce

1-1/2 cups sliced mushrooms

1 cup sliced carrot

1 cup chopped onion

1 cup sliced celery

3 Tablespoons Kitchen Bouquet

1 Tablespoon salt

Combine in an 8-quart pot. Bring to a boil; simmer for 20 minutes. Place gluten in boiling broth and simmer 1 hour and 15 minutes. Allow to cool. Remove from broth and slice as desired. Place in a gallon jar and cover with broth. Store in refrigerator up to a week or freeze without broth in usable portions.

Recipe Note:

  1. Gluten can be ground in a food processor using the “S” blade to make burger.
  2. To make Swiss steaks, layer steaks with onion and bell pepper and top with tomato puree. Bake until vegetables are tender.

Recipe – Millet Casserole, Lentil Loaf, and Fruit Soup

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Camp Meeting Recipes

Millet Casserole

3 minced garlic cloves

4 Tablespoons olive oil

1-1/4 cups uncooked millet

1-1/2 cups chopped celery

2 cups chopped onions

2 quarts canned tomatoes

1-1/2 teaspoons basil

1 teaspoon salt

2 teaspoons onion powder

1/2 teaspoon oregano

2 teaspoons honey

1/2 cup cashew pieces

1/2 cup chopped black olives

1 cup tomato juice

Sauté garlic in olive oil. Lightly blend the tomatoes and add all of the remaining ingredients except the olives and tomato juice. Cook over medium to low heat for 20 minutes. Add olives and tomato juice and place in an oiled casserole pan. Cover tightly with aluminum foil. Bake at 350 degrees for 1 hour or until millet is soft and liquid absorbed.

Lentil Loaf

2 cups cooked lentils

1-1/2 cups bread crumbs

1/2 cup chopped walnuts

1/2 cup minced onion

1/4 cup minced celery

1/2 teaspoon sage

1 Tablespoon soy sauce

2 Tablespoons lemon juice

1/2 cup tomato puree

1/4 teaspoon salt

2–3 Tablespoons fructose or sweetener of choice

Mix together lentils, bread crumbs (gluten free crumbs if gluten intolerance), nuts, onion, celery, sage, and soy sauce. Pat into a well oiled loaf pan. Bake for 30 minutes at 350 degrees. Mix tomato puree, lemon juice, salt, and fructose. Spread over loaf and return to oven for 20–25 minutes. The entire ingredient list can be mixed together and just baked without the topping. Note: Leftovers make great sandwiches. (Cookbook by Mindy Breckenridge, Cooking Vegetarian for Normal People.)

Fruit Soup

2 32-oz. cans of pineapple juice

1/4 cup small tapioca pearls

Combine and bring to a boil, cooking until the tapioca is clear. Set aside to cool. Combine any fruit of your choice, other than melons. Fresh, frozen, canned or dried fruit may be used. If you add bananas, treat them with lemon juice or orange juice so they do not discolor, and add them just before serving. Other than the bananas, the fruit may be added to the cooled soup mixture and stored overnight or served immediately.

Recipe – Oat Patties

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4 cups water

1 cup chopped walnuts

1/2 cup Bragg Liquid Aminos

1/4 cup yeast flakes

1/3 cup oil

2 teaspoons Bakon Barbeque

2 teaspoons coriander seasoning (optional)

1 Tablespoon sweet basil

2 teaspoons sage

1 teaspoon garlic powder

1 teaspoon cumin

1 package onion soup mix

1/2 teaspoon thyme

4 cups rolled oats

Mix all ingredients except oats. Bring to a boil. Add oats, mix well, and remove from heat. When cool, form into patties. Bake 15 minutes on each side at 350 degrees F. Makes approximately 20 burgers.

Recipe – Wakey Cake

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The following recipe is one of the favorite desserts from the 2006 Steps to Life Camp Meeting.

Wacky Cake

3 cups flour

1-1/2 cups sugar

1/3 cup carob powder

1 teaspoon salt

2 Tablespoons Featherweight Baking Powder

2 cups water

1/2 cup oil

2 teaspoons vanilla

2 Tablespoons lemon juice

2 to 3 cups chopped walnuts

Mix all dry ingredients together, except sugar. Mix liquids and sugar together. Combine wet and dry ingredients. Beat for 1 to 2 minutes with an electric mixer. Bake at 350 degrees for 20 minutes in a treated 9-inch x 13-inch pan. Continue baking until a toothpick inserted in the middle comes out clean.

Coconut Pecan Frosting

3/4 cup double strength soy milk or creamer

1/4 cup soy margarine

1 Tablespoon cornstarch

1 teaspoon vanilla

1/2 cup honey, Sucanat, or Turbinado sugar

1 cup chopped pecans

1 cup coconut

Combine milk, margarine, cornstarch, and sweetener in a saucepan and cook over medium heat, stirring constantly until thickened. Stir in remaining ingredients and spread on the top of the cake.

Note: Sweet desserts should be eaten only in small amounts and in moderation.