There are numerous other boards where one can go to suit their personal tastes. Here we want to encourage healing of both the body and the mind. If there is a burning desire to present a recipe and you are not sure that it is one that will help medical ministry, then by all means run it by someone who is well trained in the area first.
For the most part, let us seek recipes from those that are actively involved in the medical missionary work. As an example of the kind of work I am speaking of: Those trained by Uchie Pines or Weimar. There are others that will follow the same basic principles.
The purpose of this topic is to encourage our members to make healthy changes in their diets and the diets of their families.
There are not many principles involved and they can be learned quickly. But, we want to follow all of the light that we have when it comes to recommending recipes for others to follow. This if different than telling others what they need to eat. We are asking that all refrain from using this topic as a cause for others to stumble. If you are not comfortable in health reform, then please do not post recipes. We want the very best for our families and friends. If you find a recipe here that you like very much, please let us know.
Red and white cabbage chopped like cole slaw. Use a tomato, cilantro and celery blended as a dressing.
Steam small zuchinis, clean out the inside and stuff with br. rice and raw vegies, Ad the cheese sauce on top. BAKE TILL WARM
[This message has been edited by Ele Holmes (edited 01-16-2004).]
As we post these healthy recipes, it might be good to do a little education along the way. As I said in my original post, there are not many principles for healty eating, only a few. I like your comment that we can eat healthy food, but too much of it and it will indeed cause us problems.
Let us list this as principle number 1: Do not over eat, even of healthy food. It will put a strain on the digestive system, can cause fermentation, and will provide too many calories for our daily needs. Seems rather easy to understand, but unfortunately there are those out there that insist you can eat all you want of some foods.
Thanks for the great recipe, Sister Ele!
Its great to have you join here with us.
I hope that you have access to the medical missionary forum becuase I would like for you to do a post there on the Wellness center at Canoa.
I know what it was like 20 years ago and the relationship with the medical school.
I am sure that many would be encouraged by the good report that I believe you would want to share with us.
Sincerely
Dugald
The following are the causes of indigestion and are injurious to our health:
1.Overeating-Eat simple foods and stop
before we are full.
2.Eating too fast.
Food should be thoroughly masticated.
3.Eating between meals is a constant hindrance to digestion because it does
not allow the stomach to complete its work.
4.Eating late at night. The stomach should be empty while we sleep.
Class 1 of my Vegetarian Cooking Class:
Meatballs for your favorite Spaghetti Sauce
1/2 cup breadcrumbs
1 cup quick oats
3/4 c ground sunflower seeds and walnuts
1 1/2 Tbls gluten flour
1/2 onion chopped
1 c hot water
1 tsp Italian seasoning and
1 tsp onion powder
2 tsp Veg. chicken seasoning
Form into balls, Bake 30 minutes at 350 then add to your favorite Spaghetti Sauce.
Pesto and Fetticini Noodles
Blend till smooth:
2 cups fresh basil
1/4 cup walnuts or pine nuts
1 tsp onion powder
3-4 cloves garlic
1/4 cup olive oil and water
1 heaping Tbls. nutritional yeast
Salt to taste
Heat and pour over hot fetticini noodles and serve with Italian salad. Delicious!
Gluten Steaks
2 cups gluten flour
1 Tbls. wheat germ
2 Tbls. Nutritional yeast
1/2 cup quick oats
1 Tbls. Chick seasoning or 1 pkg gravy mix
Mix well then add 2 cups water, quickly stir into a ball. Form a log and slice 1/2 inch or more steaks and put into boiling broth. Simmer covered for about l hour.
Broth: About 8 or 10 cups water, 1/2 cup Bragg's Soy Sauce, 1 chopped onion, chicken Seasoning.
When finished freeze or bread and fry in teflon sprayed fry pan. Serve with mashed potatoes, gravy and Vegie, and salad.
Fruit Pizza
Make your best cookie recipe and lay it on a 10 or 12 inch pizza pan. Or use this Oatmeal recipe:
3/4 cup honey or maple syrup
1/4 cup canola oil
3/4 cup Soy milk
1 Tbls vanilla
1 tsp salt
3/4 cup chopped walnuts
2 cups regular or quick oats
2 cups flour-whole wheat or unbleached
or oat flour (blended in blender)
Beat together the first four ingredients.
Mix remaining ingredients in another bowl. Combine and stir together well. Let sit for 15 minutes. On oiled pizza pan, spread and make one large cookie. Bake 20-25 minutes at 350.
Peanut Cream
1 1/2 cups peanut butter
1/4 cup maple syrup or honey
Mix till real creamy and spread on the entire cookie. Then cover with wonderful fruit of your choice, add your tofu whipped cream. A real delight for the children!
Here are two recpies for Dressings. I have found both to have wonderful taste and be multi useful.
C = Cup
T=Tablespoon
t=tespoon
Creamy Onion Dressing
1 C Clean, raw cashews
1 C water
1 tomato, sliced
1/4 C onion flakes
2 T fresh lemon juice
1 T food yeast flakes
1/2 t onion salt
1/4 t garlic salt
Blend cashews and water until very smooth. Add remaining ingredients and continue blending until smooth. Keep refrigerated in an airtight container. May be used as a salad or sandwich dressing, or as a sauce for vegetables.
===========================
Creamy Cucumber Dressing
1 large avocado
1/2 cucumber, peeled
1 green onion, or 1/4 C chopped onion
2 T fresh lemon juice
1 t honey (opt.)
1/2 t salt
1/4 t dill or sweet basil
1/4 t garlic powder
Blend all ingredients together. Keep refrigerated in an airtight container. May be used as a salad or sandwich dressing, or as a sauce for vegetables.
===================================
Here is a yummie Golden Fruit Soup
46 oz. can unsweetened pineapple juice
1/2 C diced, dried apricots
1/2 C minute tapioca
1 C diced apples or strawberries
1 C fresh or frozen sliced peaches
1 C unsweetened pineapple chunks
1-2 bananas, sliced
1/2 C seedless green grapes
Combine first 3 ingredients and cook over low heat until thickened, stirring frequently. Remove from heat. Add remaining ingredients. Serve hot or cold.
VARIATION: Add any fresh or frozed fruit of your choice.
------------------
With Christian Love,
Sister Marie
------------------
With Christian Love,
Sister Marie
3 T. raw sesame seeds
1 1/2-2 C. purified water
4 pitted dates
Soak sesame seeds overnight in 1/2 C. of the purified water. In the morning drain and rinse seeds. Blend with remaining water and dates until very smooth. Pour into a pint jar and add enough water to make 1 int. May be strained, if desired. Keep covered in the refrigerator and shake well before each use. This will keep only about 2 days. Food yeast flakes (1/4-1/2 t) may be added for Vitamin B12, and additonal amino acids and minerals.
(Not to be used in place of breast milk or formula)
(Adapted From Pregnancy, Children, and the Vegan Diet)
[This message has been edited by Sister Glass (edited 12-02-2003).]
They both have proved a great success. Sunflower seeds are half the price of almonds, so we have been using them more and more. We have found that if they are "lightly" toasted they blend nicely are a great base for sauces and salad dressings. We also use them mixed with flax seed for butter or a powder for fruit.
You have a talent for cooking so you will catch on quickly. Just start experimenting and you may claim the promised blessing of divine aid. :) Let us know how you do.
Tofu Relinos with Green Chilies
2 16 oz. blocks extra firm tofu, drained
1 1/4 c. shredded tofu cheddar cheese
6 t. (or to taste) McKays chicken seasoning
1 t. onion powder
1 7oz. can chopped milk green chilies
Mash tofu and mix all ingredients together (I do it with my clean hands). Spray PAM on a 9x11 baking dish. Put mixture in it and pat down firmly and flat-like as possible.
Bake 475 (high heat) 30-35 minutes. Cut into squares and serve.
It is very important to flatten down the mixture as hard as possible in the dish. This gives it the egg-like texture. Many non vegetarians have loved this dish!!
Another recipe that is quick and easy and lovely to look at. I got this from a friend who teaches at Country Haven Academy.
No Dairy Cheesecake
1 envelope Emes Lemon no sugar jello pkg.
1/2 c. hot water
1 Tofutti cream cheese, room temp.
12 oz. Cool Whip
Graham cracker pie crust
1 T. lemon zest (opt.)
Dissolve Emes jello in 1/2 c. hot water in blender. Add cool whip and cream cheese and blend well. Fold in lemon zest if desired and pour into pie crust. Refrigerate. Cut into pieces and put a teaspoon full of some kind of fruit sauce on top (I used some huckleberries that I had thickened--it looked so pretty!!) and serve. Very elegant dessert and VERY good.
Both of these recipes I have used as a Sabbath breakfast (tofu one) and Sabbath dessert for company (pie one)!! They are not something we eat every day because they are expensive to make (I think they are)
[This message has been edited by Deb (edited 12-06-2003).]
22 C rolled old fashioned oats
1 C almonds-powdered in blender
1 C chopped dates-warmed in a little water
1 12oz frozen apple juice concentrate
1/4 C honey
1-2 C chopped nuts (almonds, walnuts, etc.)
4 tsp. vanilla
2 tsp. salt
Blend apple juice concentrate with dates, honey, vanilla, salt then add powdered almonds. If necessary add a small amount of water to finish blending.
Mix oats, chopped nuts, and blender mix with hands until all oats are damp.
Spread in pans about 1" to 2" thick. Bake at 250 degrees for one hour and then 200 degrees until done. Slow cooking is the secret. Do not let the granola get too brown. Keep the heat low and cook for a longer period. Check often and use a turner to turn the mix as it cooks to keep cooking even. I use three pans and I rotate the pans also.
M
The first recipe was lentil soup which I am sure you all know. Put all in one pot of about 2 quarts of water,, about 2 cups lentils, onions, 3-4 garlic, celery, carrots, potato. green pepper, fresh basil, thyme, bay leaf, chicken seasoning, cook for one hour then add one med. can tomatoes. I really enjoy this soup with home baked rolls or whole grain bread.
Lentil Loaf
Blend:
2 cups cooked lentils
2/3 cup plain soy milk
Put in a bowl and add:
1 1/2 cups bread crumbs
1 cup nuts chopped
1 carrot grated
1 onion chopped
1/2 cup chopped celery
1 tsp each, thyme and salt
1/2 tsp each marjoram, oregano
and sage
2 tsp. chicken seasoning veg.
Mix well and bake at 350 for 1 hour.
I baked a few potatoes and gave them 5 different ways of serving:
Cut baked potato in half, opening it up,
1. 3 spoonfuls of lentil soup on top.
2. Cream of brocoli soup
3. Mexican salsa-wonderful!
4. Home made cashew cheese
5. Beans or chili beans
And many other toppings.
Cream of Broccoli and Potato Soup
In one small pot cook:
About 4 or 5 pieces, stems, of califlower
and some stems of Broccoli
In a large pot boil 2 quarts of water
or 1/2 water 1/2 plain soy milk, add:
1 chopped onion
Two heads of brocoli cut small pieces
2 lg potatoes cubed
Cook for only about 5 minutes.
In blender blend till creamy:
2 cups hot soup water from lg pot,
and cooked califlower and broccoli stems
2/3 cup or more rinsed cashews
Add:
1 Tbls. onion powder
2 garlic pieces
1 1/2 Tbls chicken seasoning
1/2 cup flour+
salt to your taste
Add mixture to the brocoli soups and simmer for about 10 minutes.
Enjoy and praise God for all the good foods He gave us. God bless you.
[This message has been edited by Ele Holmes (edited 01-31-2004).]
3/4 C. Water
1/2 T. Emes Gelatin or Agar Agar
1/2 C. packed, cooked, hot millet
2 T clean, raw cashews (other nuts may work)
1 T Peeled, cooked carrot
1/2 t salt
Butter flavoring, to taste (opt.)
Stir Emes (or Agar Agar) into water and heat, stirring constantly, until gelatin is dissolved and liquid is clear. Pour into a blender and blend with remaining ingredients until very smooth. Let stand a few minutes so that air bubbles can escape. Pour into a container and chill, covered. Keeps about one week. Does not freeze well.
VARIATIONS:
(1) FOR GARLIC BUTTER, ADD GARLIC POWDER OR GARLIC CLOVES, TO TASTE
(2) FOR ORANGE BUTTER, ADD ORANGE FLAVORING AND HONEY, TO TASTE
(3) SUBSTITUTE CORNMEAL FOR MILLET -- MIX 1/2 C. FINE CORNMEAL AND 1/2 C. COLD WATER. Gradually stir in 1 C boiling water. Simmer for 20 minutes.
*Simmer 1 part millet grain to 4 parts salted water for about 45 minutes.
------------------
With Christian Love,
Sister Marie
I have been trying to create a good vegan pancake for my grand son and me. He loves pancakes with real maple syrup.
Fruit and Nut Pancake Recipe
1 1/3 cup whole wheat flour
1 cup soy milk
3 tsp Featherweight baking powder
(Found in Health Food stores)
1/2 tsp salt
1 Tbls. maple syrup
1/2 cup nuts
1 cup of bananas, mangos,
or blueberries, peaches.
Mix and let sit for a few minutes. Stir fruit in gently. Serve with real Maple syrup
Fried Rice
Serve with your stir fry. God gave us so many vegies for different stir fries.
Cook your brown rice first
In a teflon fry pan saute:
Instead of oil use water to fry
garlic, and onions chopped
1 grated carrot
1 rib of celery chopped
1/3 cup sliced almonds
2 Tbls. Liquid Aminos
2 cups cooked rice.
Add whatever vegies you may want.
Spinach Pasta Toss
8 oz. hot cooked fetticini, or your
favorite pasta
1 clove of minced garlic
1 small onion sliced into rings
2 cups sliced fresh mushrooms
2 or 3 bunches washed spinach
1 carton Better than Cream Cheese
Salt to taste or veg. chicken seasoning
In large teflon fry pan, saute garlic, onions and spinach cut in smaller pieces, in about 2 or 3 tablespoons of water, till most of the water evaporates, add mushrooms, cook over medium heat for about 3 to 4 minutes, then add the cream cheese and simmer and stir till cheese melts. Mix in your pasta and cook only till warm. Serve.
For those that are just starting to be a vegetarian you may want to put a piece of breaded gluten on that plate too, with a small salad. A wonderful meal to have company over.
------------------
With Christian Love,
Sister Marie
4 Golden Delicious apples 1/2 C. Water
Chopped dates 1 t. fresh lemon juice
Chopped nuts 1 t. vanilla
Raisins
Pare about 1 inch of peeling off the top of the apples. If apples do not sit straight, cut a thin slice off the bottom. Core and stuff cavity with dates, nuts, and raisins. Place in a casserole dish. Mix remaining ingredients and pour over the apples. Cover and bake at 350 F for 45 minutes or until tender to fork. Top with Whipped Cream, if desired.
Variation: Use Rome Beauty apples and substitute apple juice concentrate for water.
WHIPPED CREAM
1 C. extra-rich, cold
1/8 t. coconut extract (opt)
2 T. honey or date butter
Pinch salt
2 T. Instant Clear Jel
2 t. vanilla
Blend all ingredients, except Clear Jel, until very smooth. While blending, add the Clear Jel. Continue blending until desired consistency is obtained. Add more Clear Jel, if necessary.
------------------
With Christian Love,
Sister Marie
Persons who have indulged their appetite to eat freely of meat, highly seasoned gravies, and various kinds of rich cakes and jams, cannot immediately relish a plain, wholesome, and nutritious diet. Their taste is so perverted they have no appetite for a wholesome diet of fruits, plain bread, and vegetables. They need not expect to relish at first food so different from that which they have been indulging themselves to eat. If they cannot at first enjoy plain food, they should fast until they can. That fast will prove to them of greater benefit than medicine, for the abused stomach will find that rest which it has long needed, and real hunger can be satisfied with a plain diet. It will take time for the taste to recover from the abuses which it has received, and to gain its natural tone. But perseverance in a self-denying course of eating and drinking will soon make plain, wholesome food palatable, and it will soon be eaten with greater satisfaction than the epicure enjoys over his rich dainties.
The following is taken from Weimar, to be used as a weightloss program.
How do we go about making these changes? Here is a suggested lifestyle that will improve your physical, mental, and spiritual being. It will strengthen your immune system, improve diseases you may be living with now, clear your body of excess cholesterol and fat, and enjoy optimum health. Learn to read all labels.
The following principles are recommended for your daily lifestyle of delicious foods:
1. Select nutritious, tasty fruits and vegetalbes. A wide variety of fresh fruits in season. All greens, especially turip, mustard, collards, kale, broccoli or cabbage. Use sparingly high oxalate foods such as spinach, chard, and beet greens.
2. Foods that are concentrated, or heavily processed should not be used. Eat legumes (dried beans, peas, lentils, and garbanzos) Eat whole grains, such as oats, wheat, rice, rye, corn, millet. Eat nuts such as walnuts, pecans, cashews, almonds. Seed such as sunflower, pumpkin, sesame, flax seeds.
3. No animal products, no flesh foods, No eggs, no dairy products, no white bread, white rice, and no sugar.
4. Eat unrefined foods, whole grain breads, and cereals sweetened with fruit juice.
5. Eat foods sparingly which contain unsaturated vegetable oil (liquid) and never eat food containing hard fats, (hydrogenated) such as butter, or margerine. Do not fry foods in oil. This is important especially if you have heart problems.
6. Eat at regular hours, in a relaxed frame of mind. Do not eat anything between meals. Give your heart a rest. Do not eat anything after 5 P.M.
7.Drink plenty of water during the day. but not during meals. Wait one hour after a meal.
If you are just starting take it slow, ask God to help you, and turn your eyes upon Jesus. He has curbed my appitite and I am on my way with a new life.
If I can give you any recipes on foods you enjoy, please let me know. Remember, this will be our lifestyle in heaven, so start now. May God bless you and keep you nearest to His throne of faith. Ele Holmes
[This message has been edited by Ele Holmes (edited 04-11-2004).]
Broccoli Almond Caserole
3 cups cooked brown rice
4 cups slightly steamed broccoli tops
3 cups fresh mushrooms
1 onion chopped
1/2 cup sliced almonds
1 Tbls. vegetarian chicken seasoning
3 cups of cream sauce
Saute onions and mushrooms then combine all ingredients except broccoli and cream sauce, then pour in the cream sauce mix well and gently fold in the broccoli. Put into an 8x8 casserole. Top with another 1/4 cup sliced almonds and 1 cup crushed corn flakes.
Bake at 350 for 35 to 40 minutes.
Cream Sauce: 2 medium size potatoes
well cooked
2 cups water
1/2 cup or more cashews
1/2 tsp garlic powder
1/2 or 1 tsp salt
Blend well.
Macaroni and Cheese
Cook elbow macaroni to make 3 cups.
Blend: 1/2 cup hot water
1/2 cup cashews rinsed
Add: 1/4 red pepper for color
1/2 cup nutritional yeast
1/2 tsp garlic powder
1 tsp. salt
Slowly add: 1/2 cup lemon juice
Blend all ing. well. Pour over macaroni.
You may add black olives, or frozen peas.
Bake at 350 for 30 min.
Vegetable Stroganoff
Steam slightly till crisp tender:
3 c. sliced 1/8 fresh broccoli flowers
1 large carrot sliced thin also.
Cover with water for about 1 hour:
2/3 cup dry soy curls or TVP,
Or use gluten pieces or canned veg. meats
In large skillet saute:
1/4 cup water or 2 T. Olive oil
2 cloves minced garlic
1 cup chopped onions
5 or 6 cups sliced mushrooms
1 Tbl. Veg chicken seaoning
1/2 sliced green pepper opt.
Add your vegetarian soy curls or gluten
In Blender blend till smooth then cook till thick:
3 1/2 Tbls. arrowroot or cornstarch
or 3 Tbls W.W. flour
3 cups soy milk
2 Tbl. soy sauce unfermented
Add to vegies and then add 1 cup sour cream
Stir until heated through. Do not boil.
Serve over brown rice or Whole grain fettucini or noodles. Delicious!
Sunflower Sour Cream
1 1/4 cup water
1 cup sunflower seeds
1 tsp. salt
1 tsp. onion powder
1/2 tsp. garlic powder
1/3 cup lemon juice
Blend for 2 to 3 minutes.
------------------
With Christian Love,
Sister Marie
[This message has been edited by Ele Holmes (edited 01-16-2004).]
Don't wait for comments. Many read, but do not post. :( It is the nature of the format. Like talk radio, many like to read, but don't post.
BTW, the peppers Ele is using are not hot peppers, but bell peppers, both red and green. Red bell (sweet)peppers are very good for cooking. They can be used as a substitute for pimentos. Buy them in season. They are a lot cheaper. Cook them, peel them, and then freeze for future use.
CHOCOLATE MOUSSE
Put in blender:
1/2 cup rinsed cashews
6 large dates
1 Tbls. arrowroot or cornstarch
1 Tbls. Emes gelatin
1 tsp. vanilla
2 cups water
Blend for 10 minutes. Then on stove, bring just to a boil, stirring constantly.
Put in blender:
1 box Mori-Nu Tofu
1/2 cup carob chips
1 to 2 Tbls. honey
Blend briefly. Slowly add one-half of hot cashew cream to blender, blend well, Add remainder of hot cashew cream and blend well.
Set in refrigerator 5 or 8 hours. Serves 4-6
I made a second batch with a box of Emes cherry gelatin instead of the carob chips, and added 1/4 tsp almond extract. Very good.
You want an easy waffle recipe.....this one couldn't be any easier....
Waffles
Blend: 3 cups regular oatmeal
3 cups water or apple juice
Sit about 5 minutes and then bake.
APPLE BURRITOS
(Make your own Whole Wheat Tortillas)
5 or 6 sliced apples
1/3 cup water
1/8 tsp. Maple flavor
1 tsp vanilla
Cook till soft then wrap in flour tortillas, Place in baking dish seam side down. Pour sauce over top and bake 350 for 20 minutes.
Sprinkle with coconut and serve.
SAUCE
5 cups appple juice
3 cups pineapple juice
4 Tbl arrowroot in 1/4 cup cold water.
[This message has been edited by Ele Holmes (edited 01-16-2004).]
For those of us that are dealing with lifestyle changes and health issues one must know how to fast so that problems do not occur.
From the Book Diabetes & The hypoglycemic Syndrom by Agatha & Calvin Thrash, MD's is a simple guideline in fasting:
"Fasting was discussed in Chapter Two. An easy method of fasting is repeated here. Fasting is a benefical way to gain appetite control, help accustom yourself to the tastes of different foods, restore function of insulin receptors and to help lose weight.
Fasting can be done easily by omitting supper on day one and all meals on day two. On day three, the fast can be broken by eating one-quarter the size of the usual breakfast, one half the usual lunch and not supper. On day four, three-quarters of the usual breakfast can be eaten. Lunch on day four will be the first full meal after the fast. Spend as many days breaking the fast as were spent in the fast."
For those of us with medical issues a single day fast is safe and helpful for both physical and spiritual healing.
Liane
FALAFELS (Easy to make)
1 can Garbanzo beans
1/4 cup gluten flour
1/2 cup soft bread crumbs
1 tsp cumin (opt)
2 tsp chicken seasoning (Veg)
1 onion chopped
1/3 cup ground walnuts
Mash garbanzos with a fork and mix in all ingredients with the garbanzo liquid. Form into balls about the size of walnuts, or try the patties. Place on a non-stick cooky sheet and bake at 350 for 30 minutes.
Garbonzo beans are our favorite. I love the broth when they are cooked with onions. We serve them over whole grain rice. For those who have not cooked them, they need longer cooking time. Make sure you soak them overnite. We use them as a seasoning agent for gravies and dressings. Just a little bit will add a nice flavor to recipies.
Next time garbonzos are cooked, save a few small packets and freeze them for seasoning agents.
What is the secret to seasoning? Very small amounts. :)
HAYSTACK COOKIES
2 c PITTED DATES 1 c CHOPPED NUTS
1 C raisins
3/4 C barley/wheat pastry flour
3/4 C pineapple /orange juice
3 C unsweetened shredded coconut
1/3 C rolled oats 1/2 t salt
Blend dates, raisins, and juice until smooth. Add to remaining ingredients and mix LIGHTLY. Drop onto ungreased cookie sheets with small ice cream scoop. Bake at 325 F for 20-25 minutes, or until browned.
===================
Sister Marie, I like coconut very much, and Haystack cookies...Thank you and I will try your recipe tomorrow. For the last couple of years I have been trying to write a cook book. I have a lot done....May I use your recipes in my book, using your name. Give me more recipes. Thank you and God bless you....Love in Jesus, Ele
GARBANZOS A LA KING
Saute in teflon fry pan with 1/4 cup water:
1 small onion chopped fine.
2 cloves garlic (opt)
1 cup chopped celery
1 1/2 cups fresh mushrooms sliced
1/4 cup chopped red bell pepper.
Blend until smooth:
2/3 cup rinsed raw cashews
1 cup warm water
Then add to cashews in blender:
1 onion quartered
1/4 cup whole wheat flour
2 more cups water
1 tbls. chicken seasoning vegetarian
And blend till smooth.
Combine above ingredients with simmering vegetables, bring to a boil stirring frequently until thickened, then stir in:
2 cups cooked garbanzos
1 1/2 cups frozen peas
Serve over toast, rice or noodles.
BANANA SPLIT FROM GOD'S ORCHARD
Get a long banana split plate.
Cut one banana lengthwise and set it into your dish on both sides of the plate, in the middle, with an ice-cream scoop put in two or three scoops of your special oatmeal (made with apple juice, coconut, or small chunks of fruit, or raisins, or flaxseed)
Over the Oatmeal, your choice of toppings:
1 Tbls Maple syrup or,
Fresh fruit, berries, peaches, etc.
Tapioca:2/3 Cup tapioca, one quart
Pineapple/coconut(unsweet)juice
cooked in a double boiler, till
white balls turn clear.
Tofu Whipped Cream:
2 cups tofu 1/2 tsp salt
2 t vanilla 1/2 cup honey
1/2 cup Soyagen
2 T lemon juice
Blend all ing. except lemon
juice, fold in very slowly.
Drizzle Carob sauce over top.
Chopped nuts. Enjoy
------------------
With Christian Love,
Sister Marie
3 C. rolled or quick oats
1 c. unsweetened coconut (opt)
1 C. oat flour*
1 C. orange juice
1/2 C. chopped nuts
1 banana, mashed
1 t. salt
20 oz. can unsweetened, crushed pineapple
2 C. chopped dates
Mix all ingredients together, except pineapple and dates. Use more orange juice to hold mixture together, if necessary. Press half of mixture firmly into a 9x12' glass baking dish. Cook pineapple and dates until thickened, then spread over oat mizture. Top with remaining oat mixture and bake at 350 F for 30 Minutes.
*Blend regular rolled oats at high speed in a blender to make flour.
------------------
With Christian Love,
Sister Marie
Your recpie for GARBANZOS A LA KING was just super!! I used it on stop of steaming brown rice, and the next day on top of a nut roast. It is great! Thank you so much..
------------------
With Christian Love,
Sister Marie
One of the important considerations in food preparation is that we be concerned about the fermentation of food before eating and after. Too many ingredients makes food harder to digest as well as too much food in the stomach. We are careful to limit the variety and combinations in any one meal.
Here are some wonderful vegie burger recipes.
This first one, for many years, we have been make over a hundred a month and sell to two restaurants in town.
SUNBURGERS
In a kettle, bring to a boil then shut off:
3 quarts water
1 1/2 cups unfermented soy sauce
4 Tbl. nutritional yeast
1/2 cup dried onions or
one fresh chopped onion
1-2 cloves minced garlic (opt)
1 1/3 Tbl thyme
1 1/4 cups sunflower seeds
Then add while stirring constantly:
3 quarts (12 cups) quick oats
I have used regular oats, blended for a second or two also. With a large mouth top of a canning jar lid form your burgers and bake at 350, 10 minutes on each side. They freeze very well.
ORIENTAL STEAK DINNER
1 1/2 cups rolled oats
1 cup ground pecans
1/2 tsp. garlic and onion pwdr.
1 chopped onion
3/4 cup water
1 Tbls. unfermented Soy Sauce
1 Mori Nu extra firm
Salt or vegie chicken seasoning
Mix all ingredients well. Spray teflon fry pan, form patties and fry for 3 minutes on each side, (they will be a little loose, but will firm up) Place in baking dish put gravy on top and bake 30-35 minutes at 350.
Gravy: 1 cup water 1 Tbls. arrowroot or corn starch, 1 Tbl. soy sauce. Bring to boil, add 3 green onions chopped.
Serve with rice and a steamed vegie.
A friend told me of a simple "jello" salad which is now my boys' favorite (they are 4 and 6).
2 Tb unflavored Emes gelatin (1per pint liquid)
3 cups fruit juice
1 cup water
heat 2 cups fruit juice to very warm, then mix with gelatin until totally dissolved. Add one cup cold water and 1 cup cold juice and put in a long flat pan in the refrigerator (to set quickly). When it is set, put it in the blender, mix it all up, then pour it over chopped fruit in serving bowl, then chill till serving.
I've used White Grape/Peach juice for the base and chopped up home canned peaches--the boys love it!
M
CRISPY CAROB CANDY BARS
Heat in double boiler or microwave
then mix in a bowl:
1 cup 100% pure nut butter
(read labels)
3/4 cup honey
1/2 or more vegan carob chips
Mix in gently:
1 cup nuts
2 cups unsweetened rice crispies
You can add coconut, flax seeds, seseme seeds, a little wheat germ. children will love it. Put into a 8 x 8 baking dish and refrigerate, cut into bars.
If you like egg plant here is another pattie.
EGGPLANT PATTIES
Peel and steam 1 large eggplant
Add: 1 cup chopped walnuts
1 cup oatmeal
1/2 cup bread crumbs
2 tsp chicken-like seasoning
1 onion chopped fine
1 tsp sage
Mix well, set for 10 minutes. Form patties, Bake 30 minutes at 350.
If you need eggs in a recipe use one of the following as a binder:
1. 1 Tbl flax seeds to 1/2 cup water, set
till it gels.
2. Egg Replacer found in health stores.
3. 2 Tbl garbanzo or soy flour and make
a paste.
4. Blended oats with water making a paste
Here's an easy dinner your family will enjoy if you like Oriental dishes. Stir-Fry's could be made so many different ways.
Set 1 lb. firm tofu in the freezer for a day or two. It changes and when cooked it has the texture of meat. It is not important to use all different vegies, use what you like.
BROCCOLI WALNUT STIR-FRY
Marinatte in Braggs Soy Sauce: (opt)
1 lb tofu cut into 1/2 in. cubes
Then spray fry pan, and brown.
Set aside. In same fry pan:
Saute in 1/4 cup water about 5 minutes:
1 onion chopped
2 carrots sliced
2 cups bloccoli flowers
2 clovs garlic
Add: Red and green pepper sliced
1 cup mushrooms
2-3 cups bean sprouts
1 cup walnut halves
In 1 cup water add:
1 T cornstarch
3 T soy sauce
1 T chicken veg. seasoning
Stir in the tofu and vegies and simmer everything until bubbling. Serve hot over Rice or chinese noodles.
[This message has been edited by Ele Holmes (edited 02-05-2004).]
In a skillet or wok, saute for about 2 to 3 minutes:
2 T. water or oil
1 cup fresh chopped mushrooms
1 cup snow peas cut to 1" pieces
6 green onions, cut in pieces
1 can sliced water chestnuts chopped
When vegetables are crisp tender mix in:
2 cups fresh bean sprout cut in half
Remove from heat.
Preheat oven 325.
Blend until smooth and creamy:
1 1/2 lbs tofu
2 unfermented soy sauce
Pour into bowl and add:
1/2 cup tofu mashed
3/4 cup whole wheat flour or
unbleached flour
2 1/2 T nutritional yeast (opt)
Mix all ingredients together well. Spray a cookie sheet and make six to eight 5 inch patties about 1/2 inch thick....about 1/2 cup for each patties. Bake for 30 minutes, turn over and bake 15 more minutes.
Serve over rice or noodles with Mushroom Gravy.
Mushroom gravy
Mix together in a saucepan:
2 cups cold water
4 T soy sauce
2 T cornstarch or arrowroot
1/2 cup fresh mushrooms diced
Cook over low heat, stirring until thickened.
Crispy Corn Chips (below), or Maria's Tortillas (below)
Seasoned Beans (below)
Chopped or shredded lettuce
Diced tomato
Finely diced onion
Chopped green onions
Salsa Ranchera (below) or Tomato Sauce (below)
Guacamole (below)
Chopped olives
For Haystacks, place Crispy Corn Chips on plates, then place remaining ingredients on top of chips, in the order given.
For Tostados, bake Maria's Tortillas at 250 F for about 15 minutes, or until crisp. Watch closely to prevent burning. Place remaining ingredients on top of tortillas, in the order given.
=================
CRISPY CORN CHIPS & PITA BREAD CHIPS
Crispy Corn Chips:
Corn tortillas
1 c. Water
1 T. salt or garlic salt
Cut each tortilla into about 6 wedges. Mix water and salt and place in a sprayer or shallow bowl. Lightly spray tortillas with salted water. Spread on a baking sheet and toast at 300 F until crispy.
Pita Bread Chips:
Whole wheat pita bread
Salted water
Separate top and bottom layers of pita bread and cut into pie-shaped wedges or cracker-sized pieces. Spray with salted water and place on a cookie sheet. Bake at 250 F for about 10 minutes, or until dry and crisp.
======================
SALSA RANCHERA
1 onion, chopped
1/2 C. chopped green pepper
1/4 C Chopped fresh parsley
2T Fresh cilantro, or 1 t dried cilantro (opt)
2 cloves garlic, minced
1/4 t ground cumin
1/4 t ground oregano
4C fresh or canned tomatoes, chopped
1 small can greed chilies, chopped (opt)
1-2 T fresh lime or lemon juice
Salt, to taste (opt)
combine all ingredients and mix well. Best if allowed to stand, refrigerated, for a few hours, to let the flavors blend. Keep refrigerated in an airtight container.
VARIATIONS: (1) Simmer first 7 ingredients in a small amount of water before combining with remaining ingredients; (2) Add 8 oz. can tomato sauce.
============================
TOMATO SAUCE
1 C fresh or canned tomatoes
1 carrot, scrubbed, cut in chunks
1 t honey or 2 pitted dates, minced
1 small onion, chopped
1/8 t salt
Pinch sweet basil
Pinch oregano
Blend first column of ingredients until desired consistency is obtained. Pour into a saucepan and add remaining ingredients. Simmer 15 minutes.
=================================
GUACAMOLE
2 ripe avocados
2 T chooed tomato
1 T fresh lemon juice
2 t chopped onion
1/2 t salt
Garlic powder, to taste
Blend or mash avocados until smooth. Stir in remaining ingredients. Keep refrigerated in an airtight container. Use within 24 hours.
TIP: When storing in refrigerator, cover surface of Guacamole with a thin layer of lemon juice, to prevent browning. Pour off or stir in when ready to serve.
VARIATION: For salad dressing, add tomato or vegetable juice until desired consistency is obtained.
==================================
I make MEXICAN SALSA like they do here, very simple, except I do not eat the hot chilis, it hurts the lining of our stomachs.
2 or 3 fresh tomatoes chopped
1 onion chopped
1/2 bunch fresh cilantro
1/2 chopped green bell pepper
1 squeezed lime
Salt to your liking.
Your Pita crackrs are great, I have made them many times, and serve them with our cashew cheese sauce. I have never tried them with haystacks, that too sounds good.
[This message has been edited by Ele Holmes (edited 02-07-2004).]
[This message has been edited by Ele Holmes (edited 02-07-2004).]
I have not been able to kick using some eggs from a SDA farmer friend due to not being able to find anything that would hold my dish together like eggs do. There bye making breads and loafs, etc. turn out right. But My daughter found the answer and it works just super and is so good for us.
SAY GOODBYE TO EGGS "FOREVER!"
IN PLACE OF EGGS!!!!!!!!
Soak 2 Tablespoons of ground flaxseed in 2 cups of water for one half hour. Without mixing, strain right away. Leave in a little water and simmer for 15 minutes tell it makes a paste. This should make 1/4 cup of flaxseed paste, which equals 1 egg. What is not used right away can be stored in the refrigerator.
============
Carol has used this in making corn bread and Banana bread so far and it has turned out great!!!
------------------
With Christian Love,
Sister Marie
[This message has been edited by Sister Glass (edited 02-08-2004).]
Here are some wonderful binders for replacing eggs. In my cakes, waffles, pancakes, I use the Ener-G egg replacer, (I think that is how you spell it) It is great. On my recipe sheets to my class I also have a list of binders to substitute eggs. Just add to the recipe you are making:
1 Tbl. ground flaxseed to 1/2 cup water
Just leave it sit in water for 2 hours,
It will gel itself. Use 1 T. for 1 egg
2 T soy flour
1/2 cup cooked oatmeal
3 T tapioca
3 T potato flour
I use to like eggs also, here is one I really enjoy besides Tofu scramble.
Take one box Mori-Nu extra firm, open, slice about 1/8 inch. Spray a teflon fry pan and set slices gently in fry pan, fry about 7 or 8 minutes, turn over and fry other side till lightly browned also. You will have the best eggs you ever tasted with no Cholesterol. Serve with hash brown waffle potatoes, or oven baked french fries, and maybe a gluten steak and a whole grain piece of toast....Wonderful breakfast.
Potato Salad
Cold cooked potatoes celery sliced
cucumber chopped, onion shopped (opt)
Black olives, or whatever else you like.
Mix with your favorite dressing.
Tofu Dressing (on salads or sandwiches)
1 Box Mori-Nu extra firm tofu
2 tsp onion powder
1 cup water
2 T lemon juice
½ cup sunflower seeds or cashews
¼ cup olive oil (opt)
Salt to your taste
Blend till smooth.
Pack a few delicious sandwiches on
your favorite bread or pita breads.
1. Avocado, tomato, lettuce and onion
2. Nut butters and fruit spread,
a bunch of your favorite fruits.
3. Cashew cheese spread with sprouts
lettuce, tomato, soy meat slices.
4. Pizza Calzones, Under Bread Recipes
Or take a big bowl of your favorite Taco Salad,
Hot soups in a large thermos,
Three bean salad: garbanzos, green beans, kidney beans.
Best of all: a Ziplok container of cleaned, cut veggies:
Carrots, cucumbers, celery stuffed with nut butters, cherry tomatoes, radishes etc.
Don’t forget to take your Bible.
Enjoy your picnic with Jesus.
Brother Richard, are you going to be in Chico tomorrow? I take Carol to the dr. at 1 p.m.
------------------
With Christian Love,
Sister Marie
[This message has been edited by Sister Glass (edited 02-09-2004).]
Children like SLOPPY JOES:
In 1 cup of very hot water add
1 cup TVP. Set aside.
Children don't usually like to see the onion and green bell pepper so I blend:
1 med. green bell pepper
1 onion cut in quarters
1/4 cup water
2 tsp honey
2 tsp onion powder
Pour in skillet and add:
1 can Tomato Paste
1 small can tomato sauce
1 Tbl veg. beef seasoning
Water if thinner sauce.
Salt to your taste
Drained TVP
Simmer for about 15 minutes.
Serve on whole grain buns. Delicious
[This message has been edited by Ele Holmes (edited 02-12-2004).]
Oh, blending the "jello" up once it has set makes it "sparkle"--puts little tiny air bubbles in it that make it pretty.
Just at a "cheeze" tasting event at church this evening--the boys and I really liked a tofu cream cheeze spread with dates and walnuts! I'll post it next!
I was raised vegetarian but not vegan and am trying to learn what I can change little by little to eat more healthfully. I love these recipes you two are posting and would love to see your cookbook when you're done with it--let me know how to buy it (will it be available before this summer?).
M
[This message has been edited by Michelle (edited 02-12-2004).]
If using date pieces in oat flour, place them in enough hot water to soften while preparing remaining ingredients. Place all tofu into a food processor and pulse until creamy smooth. Add next 4 ingredients and process until creamy smooth again. Stir in the last two ingredients and chill. (this needs to chill overnight so the flavors permeate the tofu)
Carob Peanut Butter Fudge
Mix and melt until creamy:
1/4 C honey
1/4 C maple syrup
1/3 C carob powder
1 C peanut or almond butter
Add 1 cup chopped nuts. Pour into glass dish. Chill and cut into squares. If desired, sprinkle coconut on top.
(even my husband who doesn't like carob liked these!)
M
We use red bell peppers. We buy them in season fresh, then cook, peel, and freeze them in small bags for later use. It is a lot cheaper. You might try carrots or corn also.
At Christmas I made fudge for the poor baskets. It was a fun project. Your Jello recipe I will make for my grandson. He likes Jello and he will really like the sparkles. Thank you, I will try both. God bless you. Ele
[This message has been edited by Ele Holmes (edited 02-14-2004).]
Can any of you give me a simple recipe that works good for a breadmaker that I can use to make my first homemade bread?
Thank you,
Liane
Honey Whole Wheat Bread
2 1/2 cups whole-wheat flour
1 tsp salt
2 tsp. egg replacer
2 Tbls oil
2 Tbls honey
3/4 cup warm water
1 tsp active dry yeast
Layer ingredients except for yeast into bread pan. Fill dispenser with yeast; close lid. Push start. And your bread is done....
For a Whole Wheat Fruit and Nut Bread
Recipes are the same except add:
1/4 cup chopped nuts
1/4 cup raisins
Only use 1/2 cup warm water and 1/2 cup warm
apple juice instaed of 1 full cup of warm water. All other ingredients exactly the same as above recipe.
God bless your new venture.... Ele
Run a search through this forum and you will find a discussion on this topic.
liane, Let me know so I have the right info for others. Find out first before you have problems like Richard did. God Bless you.
In the back of the bread maker booklet they have whole wheat flour, so I am going to use the recipe that Ele gave with the directions of the book in how to do it.
The only difference I will use is the Sweet Cactus Farms sweetener than honey. It is organic and very good and they give directions in how much to use which is less than what is stated for honey.
It is very low in the glycemic index and one can use less than prescribe for sugar and honey. Also less water and lower heat is suggested and by how much.
Ele: when you mean egg replacer are you talking about frozen product like Scramblers that comes frozen?
I am going to get everything on Monday and do it and will let you know good or bad and what I can learn from both.
Please pray for me as I make this step because good bread is very hard to get here and many people make their own bread in this town.
Liane
Here are a few ideas on what to do with your bread dough instead of making a loaf.
Calzones (Pizza baked sandwiches)
Roll out a part of your dough into a rectangle sheet about 1/8 inch thick.
Cut into 6 or 8 squares and fill with:
pizza sauce, chunks of bell pepper, black olives, onions, melting cashew cheese. Fold well closed. Let rise about 30 minutes. Bake at 350, about 25 min. till golden brown and you have pizza sandwiches for a picnic or going on a trip.
Everyone at potluck will really enjoy this Broccoli bread:
Saute in 2-3 Tbls. of water
1 onion chopped fine
1-2 cloves of garlic
1 head of broccoli cut in small pieces
Your favorite seasonings. I add rosemary, and Chicken (Veg) seasoning.
Roll out your dough in a long rectangle.
Drain off any liquid, then put all your vegies on the dough and roll shut, like you would a jelly roll. Set on a cookie sheet, let rise about 30 minutes. Bake in oven at 350 till golden brown, about 25 -30 minutes.
Machelle, use your cream cheese recipe without the sweet things and add steamed spinach and onions and roll together like a jelly roll. Delicious served with a meal.
(It will take about 3 bunches of spinach)
Bake at 350 for about 30 minutes.
[This message has been edited by Ele Holmes (edited 02-15-2004).]
Yes the bread maker came with a booklet and it does have recipes in them. They have whole wheat in there as well.
I was looking to use yours. So when I go to the store on Monday I will get what I need which is the egg replacer, the whole wheat flour and the active dry yeast. I am sure that the health food store should carry it the egg replacer, if not I will use my scrambler for this one time until I can get some.
Might as well be brave and go for it.
Liane
[This message has been edited by Ele Holmes (edited 02-15-2004).]
Good luck!
Wendy
Here are some ways to cook whole grains:
1. Dextrinizing: To improve flavor and shorten boiling time, pour one cup whole grain rice, berries, or barley in a hot, dry Teflon fry pan. Mix till light brown and till you hear some popping. Then put into salted boiling water as directed.
2. Slow baking in the oven after water is added, for about one or 1 1/2 hours.
3. Crock pot is wonderful for whole grains ss mentioned above. One cup whole grains to about 3-4 cups water. Start on high then lower heat to low, leave on all night.
4. Thermos Cooking, for a picnic, for the beach, or a long trip or just for the morning breakfast made the night before. Put in boiling water than the flakes.
Richard--does the red pepper add much taste? I have two family members who aren't thrilled with peppers of any variety.
Michelle
You don't need to use very much for color. One half of a red bell would probably give you the color you are after. They are also very good in stir fry, but there it is not hidden. :)
If you like cabbage you can also fill with cabbage, mashed potatoes, onions.
[This message has been edited by Ele Holmes (edited 03-08-2004).]
Please bless our food, for strength we eat, Breakfast with bread, and fruits so sweet.
Let it nourish our body, our soul and mind,
What a blessing of joy for our God so kind.
[This message has been edited by Ele Holmes (edited 02-23-2004).]
SUNBURGERS
Blend in Champion Juicer with the solid plate, or use a food processor:
2 cups sunflower seeds
soaked for 6 - 8 hours
1 red bell pepper
1/2 cup grated carrots
1/2 cup celery
1/2 onion
1/2 cup fresh basil
cilantro or regular parsley
1 T Bragg's
Form into patties, then dehydrate 105 degrees about 10-20 hours or until desired texture is obtained.
VEGIE BURGER
1 C almonds soaked about 15-20 hrs.
1 C sunflower seeds, soaked 6 hours
1/3 C sesame seeds, soaked 6 hours
1 onion 3 cloves garlic
2 carrots 1 head broccoli
1/2 Califlower 1 bell pepper
Fresh Cilantro and Basil
1 T veg. Chicken seasoning
1 tsp thyme and rosemary
Blend the above in a Champion juicer
with solid plate, or a food processor.
Form into a 1/2 thick patty and place in dehydrator at 105 degrees for 15 to 24 hours, till desired texture is obtained. ENJOY with sprouted wheat berry bread, wonderful raw salad of greens, tomatoes, cucumbers, with a non-oil dressing.
FRUIT SALAD
Grapes, an apples, a pear,
1/2 of a pineapple chunks
How about a banana
Maybe 6 or 8 dates
1/2 cup chopped walnuts
Flaked coconut on top (opt)
Slice, chop and add to the chunks of pineapple, top with a juice dressing
In blender, add 1 orange, 1/4 cup almonds,
and some honey. Pour over fruit salad.
BANANA’S ARE GOOD FOR:
Doctors - Home Remedy
If you want a quick fix for flagging energy levels
there's no better snack
than a banana. Containing three natural sugars -
sucrose, fructose and
glucose - combined with fiber a banana gives an
instant, sustained and
substantial boost of energy. Research has proven that
just two bananas
provide enough energy for a strenuous 90 minute
workout. No wonder the
banana is the number one fruit with the world's
leading athletes. But
energy isn't the only way a banana can help us keep
fit. It can also help
overcome or prevent a substantial number of illnesses
and conditions making
it a must to add to our daily diet.
Depression: According to a recent survey undertaken by
MIND amongst people
suffering from depression, many felt much better after
eating a banana. This
is because bananas contain tryptophan, a type of
protein that the body
converts into serotonin known to make you relax,
improve your mood and
generally make you feel happier.
PMS: Forget the pills - eat a banana. The vitamin B6
it contains regulates
blood glucose levels, which can affect your mood.
Anemia: High in iron, bananas can stimulate the
production of hemoglobin in
the blood and so helps in cases of anemia.
Blood Pressure: This unique tropical fruit is
extremely high in potassium
yet low in salt making it the perfect to beat blood
pressure. So much so,
the US Food and Drug Administration has just allowed
the banana industry to
make official claims for the fruit's ability to reduce
the risk of blood
pressure and stroke.
Brain Power: 200 students at a Twickenham (Middlesex)
school were helped
through their exams this year by eating bananas at
breakfast, break and
lunch in a bid to boost their brain power. Research
has shown that the
potassium packed fruit can assist learning by making
pupils more alert.
Constipation: High in fiber, including bananas in the
diet can help restore
normal bowel action, helping to overcome the problem
without resorting to
laxatives.
Hangovers: One of the quickest ways of curing a
hangover is to make a
banana milk shake, sweetened with honey. The banana
calms the stomach and,
with the help of the honey, builds up depleted blood
sugar levels, while
the milk soothes and re-hydrates your system.
Heart burn: Bananas have a natural antacid effect in
the body so if you
suffer from heart burn, try eating a banana for
soothing relief.
Morning Sickness: Snacking on bananas between meals
helps to keep blood
sugar levels up and avoid morning sickness.
Mosquito bites: Before reaching for the insect bite
cream, try rubbing the
affected area with the inside of a banana skin. Many
people find it
amazingly successful at reducing swelling and
irritation.
Nerves: Bananas are high in B vitamins that help calm
the nervous system.
Overweight and at work? Studies at the Institute of
Psychology in Austria
found pressure at work leads to gorging on comfort
food like chocolate and
crisps. Looking at 5,000 hospital patients,
researchers found the most
obese were more likely to be in high-pressure jobs.
The report concluded
that, to avoid panic induced food cravings, we need to
control our blood
sugar levels by snacking on high carbohydrate foods
every two hours to keep
levels steady.
Ulcers: The banana is used as the dietary food against
intestinal disorders
because of its soft texture and smoothness. It is the
only raw fruit that
can be eaten without distress in over chronicler
cases. It also neutralizes
over acidity and reduces irritation by coating the
lining of the stomach.
Temperature control: Many other cultures see bananas
as a 'cooling' fruit
that can lower both the physical and emotional
temperature of expectant
mothers. In Thailand, for example, pregnant women eat
bananas to ensure
their baby is born with a cool temperature.
Seasonal Affective Disorder (SAD): Bananas can help
SAD sufferers because
they contain the natural mood enhancer, tryptophan.
Smoking: Bananas can also help people trying to give
up smoking. The B6, B12
they contain, as well as the potassium and magnesium
found in them, help
the body recover from the effects of nicotine
withdrawal.
Stress: Potassium is a vital mineral, which helps
normalize the heartbeat,
sends oxygen to the brain and regulates your body's
water balance. When we
are stressed, our metabolic rate rises, there by
reducing our potassium
levels. These can be re-balanced with the help of a
high potassium banana
snack.
Strokes: According to research in 'The New England
Journal of Medicine'
eating bananas as part of a regular diet can cut the
risk of death by
strokes by as much as 40%!
Warts: Those keen on natural alternatives swear that,
if you want to kill
off a wart, take a piece of banana skin and place it
on the wart,with the
yellow side out. Carefully hold the skin in place with
a plaster or
surgical tape!
So you see a banana really is a natural remedy for
many ills. When you
compare it to an apple, it has four times the protein,
twice the
carbohydrate, three times the phosphorus, five times
the vitamin A and
iron, and twice the other vitamins and minerals. It is
also rich in
potassium and is one of the best value foods around.
So maybe its time to change that well known phrase so
that we say, "A
Banana a day keeps the doctor away
Life is what we make of it...be happy, don't
worry....................
The Pyramids are getting better, but can't we make one up called "God's Pyramid" on our wonderful healthy lifestyle created by Him?
[This message has been edited by Ele Holmes (edited 02-29-2004).]
FUDGY CAROB BROWNIES
Preheat oven 375 degrees. Blend:
1 cup honey or date butter
2/3 cup nut or soy milk
1 Tbl vanilla
1/2 cup cashew cream
1 tsp salt
2 tsp Roma or Cafix coffee
1/2 cup carob powder
Pour in large bowl and stir in:
1 cup whole wheat flour
1 cup oat flour
3/4 cup nuts
1 cup crushed pineapple.(opt)
Pour into 8 x 8 baking dish sprayed.
Bake about 30 minutes. Do not overbake.
Can be used as a shortcake, put fruit on top...Delicious with cherries when in season.
CAROB PEANUT BUTTER ICING
Heat in sauce pan 5 minutes till thick:
1/2 cup water
1/4 cup carob powder
Add the following and beat till creamy:
1/4 cup water
1/2 cup date butter
1/2 cup peanut butter
1 tsp vanila
Frost Brownies, or use on waffles.
[This message has been edited by Ele Holmes (edited 02-29-2004).]
You don't even have to wait for spring. You can start today; practice making fruit leather with unsweetened canned fruits.
Line two 10x15 jelly-roll pans with wax- paper, tucking excess under pan. Blend the drained fruit until smooth. Spread evenly over bottom of pan. Place in oven, set at 150. My pilot is lit all the time on my gas oven so it is perfect for controling the heat. Dry 8 to 10 hours or until leather is firm and dry to the touch.
Try bananas blended with 1 can of drained peaches, or apple and pear blended.
STRAWBERRY-PINEAPPLE SPREAD
4 cups fresh unsweetened strawberries
1 cup white grape juice, unsweetened
or apple juice.
1-2 cups dried pineapple
Blend strawberries and juice. While blending add dried pineapple a little at a time until it thickens enough to spread.
Serve on bread or rolls, or delicious as topping for deserts
TOFU WALNUT LOAF
1 C hot water
1 lg. onlon, chopped
1 T Savorex or
Bernard Jensen's
Seasoning
1/4 C gluten flour*
2 cloves garlic
1 t salt
1 lb. soft tofu (I like firm better)
1 C dry bread crumbs
1 t Italian seasoning
1 C rolled oats
1 t paprika
1 C finely chopped walnuts or pecans
Dissolve Savorex in hot water. Mix remaining Ingredients together. Add Savorex broth and mix well (it will be stiff). Place in a sprayed loaf pan and bake at 375 F for 1 hour or until set in the middle. Will hold its shape if turned out on a platter. (I find that often it feels wet in the middle when done. It is still very good and drys out more. That is why firm tofu works better for me). Garnish with cherry tomatoes and parsley, if desired.
*1/2 C mung beans, soaked overnight and blended with just enough water to make a thick cream, may be substituted for gluten flour.
------------------
With Christian Love,
Sister Marie
[This message has been edited by Sister Glass (edited 03-09-2004).]
Why is it that we do not drink with our meals? The digestive juices are weakened so the danger is increased that food will ferment rather than be assimilated. Fermentation produces poisons that injure not only our body, but our mind.
Saliva is the first bodily chemical that begins the digestive process. If we are drinking with our meal not only is saliva weakened, but the production of saliva is reduced.
The very first process that begins digestion is chewing. If we drink with our meals then we may not be chewing our food as it ought to be. Some people tend to wash their food down with a drink rather than properly chewing it. Chewing increases saliva flow and mixes the saliva with the food. Both ways will ease the food down, but one will produce good blood the other will not.
A short tip for those looking for better health as they eat these delicious healthful meals.
Thank you Richard for the reasons why we should not drink with our meals. But drink at least 8 glasses of water a day.....
Instead of using hydragenated butter or margarine, here is a wonderful idea for your toast in the morning.
WALNUT BUTTER
Blend till creamy:
1 cup walnuts
1/2 cup chopped dates
About 2-3 Tbl. hot water.
APRICOT JAM
2/3 dried apricots
1 cup pineapple juice
(unsweetened)
1/2 c chopped dates
Soak apricots overnight
in juice. Bring to boil and simmer in juice until tender. Blend all ingredients. Serve on waffles, etc.
DATE BUTTER
1 cup dates
1/2 cup hot water
You can also add peanut butter
or applesauce, for muffins, pancakes....
For my visiting guests, it was a treat for them. I used up my brown cooked rice(about 2 cups). Cut up fruit in season. Being in Mexico I cut up papaya, pineapple, and strawberries and mixed it into the rice.
Blend till smooth and creamy:
1 cup cashews
2/3 cup water
2 tsp vanilla
3 Tbl honey
Then add 2 Tbl soy milk powder
Mix cream into the rice with some nuts and raisins. It truly is a treat
PEACH SALAD
Combine cold cooked rice, sliced peaches
fruit juice dressing.
[This message has been edited by Ele Holmes (edited 03-10-2004).]
How is it possible to get "drunk" from drinking new wine? I have pointed out that by improper eating habits food can ferment in the stomach. If we over eat there is danger that there will be fermentation. I believe this verse of Scripture while pointing to a lie is an example of what could happen if a man would drink too much "new wine." Peter answered the charge by saying it was too early in the day to have drunk so much that a man would be drunk.
We want to study the human body and discover anything that will cause fermentation to begin. Over eating is one such thing.
------------------
With Christian Love,
Sister Marie
Turn on your waffle iron....
Blend three cups oats,
2 1/2 to 3 cups apple juice or water.
Make your waffles....It is that easy.
But this morning I had some left-over
cooked millet, (about 1 cup)
Blended it with 2 1(2 cups oats
Used two cups milk (for a change) and 1 cup water. Added 2 Tbls. ground flaxseed, and what a difference it made.
Birthday Cake....Use 4 or 5 round waffles.
1. Place one waffle on a plate, Use 2 T.
Maple syrup and one large cut-up banana
2. Put second waffle on top, cover with
cooked tapioca (1/2 cup tapioca, 3 cups
milk or coconut and pineapple juice)
3. Put third waffle on top cover with
another fruit spread, or fresh fruit.
4. Put fourth one on top and cover with
Tofu carob pudding. Cover top with
chopped nuts.
Refrigerate for a few hours and it will set up like a cake. Children will love it.
Tofu carob pudding.
Set in Microwave one minute:
1/2-2/3 cup carob chips
3 T honey
Put in blender and ad:
1 Mori-Nu Tofu
2 tsp vanilla
Blend till smooth.
I think the Holy Spirit has somthing to do with it. God is working on our hearts.
From the health Food store I get whole grain Spaghetti, and a can of organic, whole tomatoes. Heat Tomatoes, and if need be, you can add onion, garlic, mushrooms, bell peppers, but today I am having just a can of whole tomatoes, heated, and whole wheat pasta with a salad from my garden.
Make our meals simple and you will slowly enjoy them more and more.
MOLDED FRUIT SALAD
2 cups crushed pineapple
1/4 cup Emes Kosher-gel
1 1/2 cups pineapple juice
1 cup frozen peaches or blackberries
2 cups frozen strawberries
2 ripe bananas sliced
Drain crushed pineapple and dissolve
Emes gelatin in the juice.
Heat till it comes to a boil.
Remove from heat and add total ingredients.
Pour in pans or round rings and chill.
Refrigerate for a few hours till jelled.
How about some BURRITOS!
4 large whole wheat tortillas
2 cups black beans or pintos lightly mashed
1 large avacado lightly mashed
1/2 cup medium size pieces TVP (Textured Soy Protein) soaked in 1 cup seasoned hot water
1 1/2 cups cole slaw*
1 mediun onion diced
2 Roma tomatoes chopped
Cilantro chopped to your taste
You may add bell peppers or mushrooms, or canned corn
*buy the packaged cole slaw with carrot shreds and mix with your tofu mayonaise.
Soak the TVP for about 30 minutes in hot water seasoned with chicken-like seasoning
Saute onions in 2 Tbls water till soft, add TVP and seasonings, and simmer until heated through (3 minutes) Add Beans and tomatoes till warm. Keep warm.
Heat tortillas in dry teflon pan.
Put about 2/3 cup or more of the entire mixture in middle of tortilla, add cole slaw. They are so good.
Serve on plate with plain or Spanish rice, and a dab of cole slaw.
[This message has been edited by Ele Holmes (edited 04-02-2004).]
*HOME-MADE COLE-SLAW
Chop: broccoli, onion
Grate: red and white cabbage, 1 carrot
Mix with tofu Mayonaise*
On a small plate, place 2 spoonfuls on a bed of lettuce, add about 4 olives, serve
with a slice of tomato and cucumber, sprinkle ground flax seeds on top.
*TOFU MAYONAISE
Blend till creamy:
1 Mori-Nu Tofu (Soft)
1/2 cup sunflower seeds
5-6 med. black olives
1/3 cucumber with the skin
1/3 piece of onion
2 cloves garlic
2 tsp. onion powder
Salt to taste.
Hope you enjoy it like I did....God bless.
MILLET PUDDING
Blend all the following:
1/2 can crushed pineapple in its own juice.
(not made with sugar syrup)
5 dates
2 cups hot cooked millet
1 banana
1 tsp vanilla
Extra water if needed.
If you are trying to lose wieght here is a good one to satisfy your sweet tooth.
SMOOTHIES ARE FUN
Freeze strawberries, bananas
Blend
1 frozen banana
4 or 5 frozen strawberries
1/2 cup orange or apple juice
Enjoy!
One of my Favorite Sabbath meals is a Gluten Steak dinner (Recipe on page 1 of this forum) with mashed potatoes, and served with a tray of raw vegies.
VEGETABLE MASHED POTATOES
Scrub about 4 or 5 potatoes, cut in large chunks, (Depends on how many people)
In a large pot, put in your potatoes, add:
2 carrots, 1 onion, a big hunk of cabbage, some garden greens. Add your seasonings, fresh basil, salt, McKay's or Bill's chicken seasoning.
Boil till tender. Drain well, but save the water. Beat with a hand beater. If liquid needed add plain soy or nut milk, or I just add some liquid from the vegies.
GRAVY:
2 cups liquid from vegies
1/2 chopped onion
1/2 cup blended garbanzo beans with a little liquid
1/4 cup flour
Liguid Aminos or Chicken seasoning if more is needed, taste first.
Mushrooms (opt)
Remember to prepare your meal on preparation day. Friday, make your steaks, and on Sabbath just put them in the oven with your gravy. Prepare all your vegies and set in refrigerator. Boil and mash on Sabbath.
[This message has been edited by Ele Holmes (edited 04-14-2004).]
STUFFED RED BELL PEPPERS
Set in boiling salted water for about 2 to 3 minutes:
3 red Bell peppers cut in half length-wise.
Saute in 3 Tbls. water till tender;
1 onion chopped
2 portebello mushrooms cut in pieces or regular mushrooms
1 bunch of cleaned chopped spinach (opt)
1 Tbls. Chicken-like seasoning
1/2 tsp garlic powder
1 tsp rosemary
Put into a large bowl:
2/3 cup chopped nuts
1/2 cup whole grain bread crumbs
1/4 cuo ground flaxseed
1 cup Soy protein (TVP) Chicken chunks that have been soaked in salted water for 30 min.
2 cups cooked wild rice (The combination gourmet packet made by Lumberg, or regular rice, or Kashi, or whole grain barley)
Add the mushroom mixture, mix together.
Stuff Red bell peppers with mixture, add 1 small can tomato sauce or spaghetti sauce on top with about 1/2 cup of water, cover with aluminum foil and Bake for 45 minutes at 350 degrees.
Serve with mashed potatoes, Raw vegie salad.
[This message has been edited by Ele Holmes (edited 04-23-2004).]
A beautiful fruit bowl for breakfast of three or four fruits...eat as much as you want, according to Dr. Hans Diehl.
(Melons should be eaten separate.) A MELON SALAD of Honeydew, Cantelope, Casaba, and Watermelon.
And again at lunch a huge plate of gorgeous colorful vegies. as this:
A VARIETY STACKED SALAD
Place a bed of lettuce on a plate and add layers of:
red, yellow and greeN bell peppers,
cucumber rounds,
large slices of tomato,
topped with a grated carrot.
sliced avacado
Could be eaten without a dressing, or just a squeeze of lemon.
COLORFUL BEET SALAD
Peel 1 beet, 1 carrot, cut into matchstick peices
Mince 1 red onion
Slice diagonally 1 rib of celery
Top with dressing if desired.
Quite often for lunch, (my main meal) I make this GRATED VEGIE SALAD:
Grate 1/4 cup of each of the following vegetables and place on a plate lined with fresh spinach, or lettuce:
Carrots, beets, red cabbage, my winter squash, chopped cucumber or whatever other vegetable you may desire.
Serve with your favorite dressing. I used my Avacado-tofu Dressing.
CHOPPED SALAD
Broccoli is the only vegie I do not like raw until I tried chopping it, and it is wonderfull with chopped cauliflower, onion carrot, cucumber, all chopped and mixed with lemon, and tofu mayonaise. And soooo healthy for you.
A PESTO-SPAGHETTI SAUCE
1 1/2 cups fresh basil
3 cups tomatoes or canned
2 cloves garlic
1/3 tsp oregano
1 tsp thyme
1/4 cup lemon juice
Braggs Liquid Aminos to taste
1Tbl. Chicken-like seasoning (Vegetarian)
Blend all ingrients except tomatoes, for a few seconds, then add tomatoes, Pulse chop a few times only.
ORZO AND RICE PILAF (Delicious)
In teflon fry pan dextrinize 1 cup brown or Basmati rice and 1/2 cup orzo (pasta shaped like rice) till golden brown. Set aside in bowl.
In fry pan saute in 1 Tbls water:
1 medium chopped onion
1/2 cup chopped green pepper
1 Tbl. Chicken-like seasoning
1 Tbl Liquid Aminos
1 tsp marjoram
1 tsp rosemary
In a pot, boil 2 1/2 cups water
Add rice, Orzo, cooked onions and pepper
And add: (Combine and mix well)
1/4 cup pine nuts (opt)
1/4 cup sliced almonds
1/3 cup pistachios (opt)
1/2 cup mushrooms
Simmer on low heat for 35 minutes. Turn off, but leave the top on the Rice mixture for an additional 15 minutes. Enjoy
[This message has been edited by Ele Holmes (edited 05-14-2004).]
PECAN PIE
Place 2 cups pecan pieces in an unbaked pie shell.
Blend:
1/4 cup flax seed
1/4 cup warm water
Add 1/4 cup more of warm water as it thickens. Pour this mixture in a bowl.
Then blend well:
1/2 cup date butter
1/2 cup maple syrup
1/2 cup water
1 tsp. Maple flavoring
1 T. vanilla
1/4 cup cornstarch
1/2 tsp. salt
Pour into bowl with flax seed.
If needed more sweetener add more maple syrup or honey. For me this is enough.
Pour over pecans in the pie shell.
Bake at 350 for 50-60 minutes.
PIE CRUST
1 cup oat or barley flour
1 tsp salt
Mix together:
1/3 cup or more water
1/3 cup tahini or almond butter
Pour into the flour, and mix as little as possible. Roll between pieces of waxed paper. Bake at 400 for 10 to 12 minutes or until golden, for a one baked shell. For two large crusts add one cup of each barley and oat flour.
APPLE TURNOVERS
For apple filling:
5 cups sliced, golden delicious apples
1 12 ounce can frozen apple juice
1/4 tsp coriander
1/2 tsp cardamom
Place all the above in a pan and bring to a boil, simmer about 5 minutes.
2 Tbls. cornstarch
1/2 cup water
Dissolve cornstarch in water and stir into apples after they are finished cooking. Simmer 1 minute.
Make a double recipe of pie crust. Divide pie pastry into 8 balls and roll into circles between waxed paper.
Place on cookie sheet and spoon about 1/3 cup of filling on one side of the circle and fold over, crimp edges well.
Bake at 350 for about 20 minutes until golden brown. Delicious!
For the past few days I have been so busy spring cleaning and getting ready for a huge Garage sale that I have not taken more time to prepare my meals, but in my lifestyle I have to have that raw salad each day and instead of putting Tofu in the blender to make my dressing, I quickly mashed this up.
TOFU COTTAGE CHEESE
1/2 box Mori-Nu Tofu
1 T water
Juice of 1/4 lemon (I used 1 lime)
1 tsp Bill's Chik-Nish seasoning or whatever seasonings you may like.
1 tsp onion powder
1 1/2 Tbl powdered soy milk
Salt to taste
Just mash it with a fork and mix well. Today I added 1/2 avacado (pineapple would probably be good)
It was so good. I mixed it into my greens from the garden, spinach, kale, swiss chard, cucumber, tomato, red onion and garlic, all raw. (2 or 3 leaves of each green is plenty)
I had a small breaded gluten steak in the freezer I warmed and had it with my salad.
What a treat!
Remember, if you desire chips with your sunburgers or vegie burgers, remember to put a few whole wheat pitas in a pilot-lit oven the day before and you have your crackers with a good salad, and a burger special! How could people not enjoy vegetarian cooking?????
WHOLE WHEAT FLOUR TORTILLAS
2 cups water
1 cup rolled oats
2 Tbls. Tahini or 1/2 cup walnuts,
2 Tbls sesame seeds
1/2 tsp salt
2 cups whole wheat flour
2 cups unbleached white flour
Blend first five ingredients until smooth
Pour into bowl and add flour, knead and form into balls. Roll out into thin circles. Cook on a dry teflon preheated fry pan 1 minute on each side, or bake on dry electric griddle, 1 to 1 1/2 minutes on each side.
Make your fruit or vegie burritos....
STUFFED CABBAGE
Cut the core out of the head of medium or small cabbage, or carefully, take off about 10 large cabbage leaves, and place it in a pot of boiling salt water. From the whole head I would cut off the leaves as they became tender. (Do not over-cook)
In a large bowl place:
3 cups cooked br. rice, or Kashi, or bulgar
1 onion chopped
1 cup fresh or canned mushrooms
1/4 cup sunflower seeds
1 T chick-veg seasoning
1 cup chopped pieces cabbage
1/2 cup tomato Sauce
1 cup gluten pieces or soy curls
Mix all ingredients and place about 1/2
cup mixture on cabbage leaf. Roll up and secure with toothpick if needed. Place some stewed tomatoes in the bottom of a caserole dish, and place rolled cabbage over stewed tomates, add a bit more stewed tomatoes over the top, Bake in a covered casserole dish for 45 minutes at 375.
This is so good, served with mashed potaoes, and the tomatoe gravy from the casserole.
EASY (but delicious) TAMALE PIE
Saute in a small amount of water until tender:
1 large onion chopped fine
1 green bell pepper chopped fine
2 cloves garlic chopped fine
Mix together:
1 cup corn meal
2 cans stewed tomatoes, including juice and water to make (1 cup)
1/2 cup drained sliced black olives
1 small can sliced mushrooms
1 cup fresh or frozen corn
1/4 tsp cumin
2 tsp. veg. chicken seasoning.
Add sauted onion and bell pepper to mixture, combine and bake in casserole for one hour at 325 degrees.
MEXICAN TOSTADAS
Organic corn tortillas
Cooked beans
Guacamole (Mashed avocado, tomatoes, onions, lemon juice)
Lettuce
Chopped tomatoes
Chopped onions
Place about 1/4 cup beans on a baked or toasted crispy tortilla,
place vegies in the order given, sprinkle with sunfloer seeds, Garnish with radishes and cucumbers, or use 1/4 cup salsa Mexicana on top.
------------------
With Christian Love,
Sister Marie
No matter where you live, either on your trees or in the market, are fruits such a papaya, pineapple, cantelope, honeydue, peaches, etc....
Take about two full cups of fruit, add 4 cups water and blend. Fill a quart or 1 1/2 quart jar adding more water if you need to. Set it into the refrigerator.....What a treat when you are so very thirsty from the heat.
I have been making papaya water, and adding about 1 Tbls. honey to the water for anyone that comes over to visit. What a treat. Cantelope works well also.
Try this healthy fruit drink on a very hot day. If you want a thick Smoothie,(eliminate the water) freeze your fruit, strawberries, bananas, and add orange juice. Combine any variety of fruits for a delicious smoothie.
[This message has been edited by Ele Holmes (edited 08-03-2004).]
Heat 4 1/2 cups water in a pot. While water is heating up:
Place 2 cups brown rice in a dry teflon pan and dextrinize the rice. (Heat till color turns light brown).
In small teflon pan, saute in 1 Tbls. of water, 1/2 chopped onion, 2 cloves garlic, 1/2 bell pepper chopped.
When water starts to boil, add your fried rice, sauted vegies, and also add 1 cup diced tomatoes, 1 cup peas and carrots chopped. Add your seasoning.... 1 Tbls. Vegie-Chicken seasoning, thyme, or rosemary, 1 Tbls Braggs Aminos. Put lid on tight and simmer for about 40 minutes. Delicious served with a fresh raw salad, and a 1/4 of avacado, spread onto a slice of whole grain bread.
WHOILE GRAIN BURGER
Place in large bowl:
1 cup cooked barley
1 cup cooked brown rice
1 cup cooked bulgar wheat
1/2 cup rolled oats
1 medium onion chopped fine
1/2 chopped bell pepper
1/2 cup chopped celery fine
1/2 cup canned mushrooms
2 T. Bragg Liquid Aminos
1 T. Chicken seasoning
Place all grains in a food processor, or blender and blend until creamy. Fold in chopped vegetables and seasoning, and mix thoroughly. Form into patties. Heat in oven, 350 for 10 minutes on each side. (Spray pan) They freeze very well.
PITA BREAD PIZZA
Spread a small amount of pizza sauce on top of a pita bread, add chopped onions, bell peppper, black olives, mushrooms and topped with your favorite cashew cheese. Bake 350 about 12 minutes or until golden brown.
Kids love it! Goes well with spaghetti, salads, or soups.... Enjoy!
[This message has been edited by Ele Holmes (edited 08-25-2004).]
FETTUCINI AND NUTTY MEATBALLS
Cook 1/2 to 2/3 pound fettucini pasta according to package instructions.
CASHEW GRAVY (White Sauce)
2 1/2 cups hot water
2/3 cup cashews
2 1/2 T. arrowroot or cornstarch
1/2 onion or 2 tsp onion pwdr.
1 garlic, or 1/2 tsp garlic pdwr.
1 T Veg. Chicken Seasoning
Blend until smooth. Pour in small pan. Bring to a boil, stirring constantly. (May add 1 T Food yeast).
NUTTY MEATBALLS
1 cup cooked millet, brown rice or barley
1/2 cup finely ground pecans
1/2 cup finely ground sunflower seeds
1/2 cup finely ground walnuts or cashews
1/2 cup wheat germ
1/2 tsp salt or veg. chick, seasoning
1 tsp Italian seasoning
Combine all ingredients, mixing well. Roll into balls. Bake on sprayed cookie sheet 30 minutes at 325 degrees. Keep oven on.
In baking dish mix fettucini and 1/2 sauce together, place meatballs on top and pour over the rest of the sauce. Bake till warm, about 20 minutes at 325. Delicious!
PASTA NUT CASSEROLE
White Sauce:
2 1/2 cups soy or nut milk
3 Tbls. whole wheat flour
2 tsp salt or Chick-nish seasoning
1/2 onion or 1 Tbls. onion powder
1 clove garlic
1 cup sliced black olives(Or one may want steamed broccoli instead.)
1 cup sliced Brazil nuts (or other nuts)
About 4 or 5 cups cooked whole wheat or soy noodles.
Blend first 5 ingredients briefly on high. Pour into medium saucepan. Cook white sauce on med-high stirring constantly until thickened. Spray baking dish. Pour 1/3 of sauce in dish, then layer with the following:
1/2 of cooked noodles
1/2 cup black olives
1/2 cup nuts
1/3 of the white sauce
Repeat procedure ending with the rest of the white sauce. Bkae 350 degrees for 35 minutes.
FOCACCIA Dough
In a large bowl, sprinkle 1 package active dry yeast over 1 1/2 cups warm water (110 degrees) and let stand for 5 minutes to soften.
Stir in 1/2 tsp. salt and 1 T. olive oil. Add 2 1/2 cups unbleached flour; stir to blend. Beat with an electric mixer until dough is elastic and stretchy, 3 to 5 minutes. Stir in 1 1/2 cups whole wheat flour.
To knead with a dough hook, beat until dough is stretchy and cleans sides of bowl 5 to 7 minutes. If dough is sticky add more flour, 1 T. at a time.
To knead by hand, transfer dough onto a bread board and knead for 5 to 7 minutes.
Place dough into a oiled bowl, cover and let it double in size.
Oil bottom of 10 by 15 inch baking pan. Place dough on pan and with oiled fingers, gently press dough all over, forming dimples in surface, and push into corners gently. Lightly sprinkle with salt. Let dough rise in a warm place until doubled, 45 to 60 minutes.
Toppings: Top Focaccia with one of the following: Onions, or egg plant with red bell ppers and onions, or Zuchini sliced with fresh tomatoes and onions, or tomatoes with fresh rosemary, or experiment with different toppings.
Bake in oven, 400 degrees, for 35 to 40 minutes, until edges are browned on the sides.
------------------
With Christian Love,
Sister Marie
THE BEST VEGIE PIE
In a large baking dish put in the following:
3 cups of flavored broth mixed with 2 Tbls arrowroot or cornstarch.
3 potatoes, cubed
3 medium carrots, cubed
green beans, sliced zuchini, peas, mushrooms, spinach, garlic and 1 onion
Add your favorite seasonings, like basil, oregano, tarragon....
Cover with a thin layer of cashew cheese
Over that, cover with your favorite pie crust. Bake at 400 degrees for 45 to 50 minutes
[This message has been edited by Ele Holmes (edited 10-04-2004).]
------------------
With Christian Love,
Sister Marie
Tofu Nut Loaf or Gluten steaks and creamed
vegies wrapped in Puff Pastry.
Holiday Stuffing
Mashed Potatoes OR small Baked Herb-Potatoes
Brown Mushroom Gravy
Steamed Vegies Plate-Broccoli and cheese OR Colorful Raw Vegie plate of different vegies
Wonderful Cranberry Sauce
Perfect Pumpkin Pie
TOFU WALNUT LOAF
Blend
1/2 cup raw cashews
1 cup hot water
Add 1 onion
Mix together
1 Box Mori Nu Extra Firm Tofu mashed
1 cup bread crumbs
1 cup rolled oats
1 cup chopped walnuts
1 cup sliced mushrooms
1/4 cup Liquid Aminos
1 tsp Veg. Chicken seasoning
1 tsp each paprika and Italian Seasoning
Add Blended mixture. Mix well. Pour into baking pan. Bake at 350 degrees for 1 hour or until set. Can also be formed into patties and baked.
HOLIDAY STUFFING
In a large teflon fry pan with 1 cup water and 2 Tbls veg. chicken seasoning add
3 cups celery chopped small
3 cups onions chopped small
1 cup sliced mushrooms opt
3 tsp each, basil, rosemary, Sage, Italian
Simmer about 7 minutes. Mix in 1/2 cup sunflower seeds, and 1 can chopped black olives. Add this mixture to about 7-8 cups W.W. croutons, {cut-up dried w.w.bread} Mix lightly, but thoroughly. If too dry, slowly add more water. All seasoning you can adjust to your own taste.
CRANBERRY RELISH
1 16 Oz. bag of fresh cranberries
2 medium oranges
1 cup golden raisins
1 cup walnut pieces
1 3/4 cups water
1/2 cup honey
May make it sweeter if you like.
Wash and thinly slice oranges with the peelings on. Rinse cranberries, drain. Combine honey and water in saucepan and bring to a rolling boil over medium heat, stirring constantly. Add cranberries, heat on low until skins of cranberries begin to crack, stirring occasionally. Add orange slices, simmer 3 minutes, add raisins, simmer until raisins start to plump, stirring occasionally. Allow to cool, refrigerate in sealed container until ready to serve.
TO BE CONTINUED
HAYSTACKS
3/4 cup whole wheat flour
3 cups unsweetened coconut
1/2 cup rolled oats or quick oats
2 cups date butter
1/4 cup honey
1 1/2 cups chopped walnuts
1/3 tsp salt
1/2 cup pinapple juice
1 1/2 tsp vanilla
Mix all ingredients together in bowl. Scoop onto sprayed cookie sheet with small ice cream scoop Bake until browned 20-30 minutes at 350 degrees. May add peanut butter.
CAROB CHIP COOKIES
3/4 c. honey 1/2 c. chopped walnuts
1/2 avocado 1 c. carob chips
1 Tbl. vanilla 2 c. regular oats
1 tsp salt 2 c. oat flour
1/2 cup soy milk or w.w. flour
Blend first 5 ingredients. In large bowl mix remaining ingredients. Combine liquid and dry and stir together well. Let sit for 15 minutes. Drop 2 Tbls. portions onto a sprayed cookie sheet. Flatten with fork. Bake 350 for 20-25 minutes.
Do you have some healthy cookie recipes to share???? print them out. Thank you.
------------------
With Christian Love,
Sister Marie
A glutten dish can be prepared in a manner that will fool most who are not expecting a meat substitute. Glutten chunks have the texture of meat and can be easily flavored with healthful seasonings. We like to serve them in a gravy sauce.
I will let others suggest some recipes that use glutten. We make our glutten "meat" from unbleached white flour, but you can do it the easy way and buy glutten four. All you do then is add water to create a mixture that then is cooked in a seasoned broth for about 30 minutes. The glutten becomes very light as it cooks. And of course the flavor is going to reflect what is used to season it.
Most who try it for the first time do not know what they are eating unless they have been told. They believe it is a meat product. :)
GRANOLA CRUNCHIES
2 C GRANOLA
1/2 C PEANUT BUTTER
2 T HONEY
1 1/2 t VANILLA
PINCH OF SALT
fINELY SHREDDED COCONUT OR FINELY CHOPPED NUTS
Mix all ingredients together with hands, exept coconut, until well mixed. form into balls, dipping hands in water, if necessary. Roll in coconut and freeze. Yields about 20 "crunchies"
------------------
With Christian Love,
Sister Marie
PEANUT BUTTER THUMBPRINT COOKIES
Blend:
1 cup maple syrup or honey
2 tsp vanilla
3/4 tsp salt
3/4 cup peanut butter
1/4 cup water
In bowl mix:
1 1/2 cups quick oats
2 cups pastry flour
Add blended ingred. to the dry and mix well.
Form in Balls and set on sprayed cookie sheet. Set thumbprint in middle of ball and fill with sugarless jam. Bake at 350 for about 20 minutes.
1/2 cup walnuts 1/2 tsp garlic pwdr
1/3 cup rolled oats 2 tsp onion pwdr.
1/4 cup nutr. yeast 2 cups water
1 T Chick-Nish season
2 cups gluten flour
Blend walnuts and oats fine. Pour into bowl and add seasonings and gluten flour, mix well. Add water and quickly knead. Roll into log shape and cut 1/2" slices and drop into boiling broth and simmer for about 1 hour.
BROTH
2 1/2 quarts water 2 tsp thyme
1/2 c Braggs Liq Aminos 1 tsp Italian Seasng
2 tsp onion pwdr. 1 tsp basil
1 tsp garlic pwdr. 1 cup onions
Bill's Best Gluten Steak Mix
In Health Food stores, Bill's Best Chicken or Beaf seasoned gluten flour. Just add water and cook for 10 minutes. So easy and so good.
Breading for Gluten Steaks
Dip steaks into
1. 1/2 cup flour Then into
2. Egg-Replacer or 1/3 cup corn starch and
2 1/2 Tbls. water mixed.
3. About 1 cup crushed crackers
Bake in oven 375 for about 25-30 minutes
[This message has been edited by Ele Holmes (edited 02-08-2005).]
Add 1 Tbls. yeast into 1/2 cup hot water
In bowl mix:
2 apples peeled and shredded
2/3 cup date butter
1/2 cup honey
1 tsp vanilla
1 cup cashew butter
1 tsp salt
Add yeast mixture
In large bowl mix:
1 cup Whole wheat pastry flour
1 cup unbleached white flour
2 cups quick oats
1 cup chopped walnuts
1 1/2 cups raisins
1/2 cup coconut
Add apple mixture to dry ingredients. Mix well. Spoon onto sprayed cookie sheet and bake at 425 for 15-20 minutes
OAT BRAN MUFFINS
In a small bowl dissolve, (about 10 minutes)
1/2 cup warm water
2 Tbls yeast
1 T honey
Blend:
1/4 cup honey
4 very ripe bananas
1 cup tofu (Mori-Nu)
1 tsp vanilla
In another bowl, add yeast mixture which has begun to bubble to blended bananas, tofu... Then lightly mix in the following dry ingredients:
1 1/2 cups whole wheat flour
1/2 cup unbleached white flour
1 cup oat bran
2 tsp salt
2 cups chopped dates
1 cup chopped nuts
Bake at 375 degrees for 30 minutes.
[This message has been edited by Ele Holmes (edited 02-02-2005).]
You just reminded me of one of my favorite treats!
Kids and I can make'em.
Thanks Ele!
Blend together:
1 cup cold pineapple juice
2 Tbls cornstarch
Pour into small sauce pan and bring to a boil and simmer over low heat until thickened and clear color.
Remove from heat and add:
3 T lemon juice
2 tsp grated lemon peel
1 Tbls honey
NUTTY ENERGY BARS
1 cup ground sunflower seeds
1 cup ground flax seeds
1/2 cup ground pumpkin seeds
1/2 cup coconut
1 cup almond butter
1/2 cup chopped walnuts
1 tsp vanilla
3 tsp carob powder
Maple syrup or honey
Mix all dry ingredients in a bowl, then add nut butter. Add enough maple syrup to hold and make a stiff dough. Press into glass cooking dish. Refrigerate overnight. Cut into squares and enjoy.
I don't care much for raisins so I just leave them out. I don't use sugar so I will duplicate any recipe and use fruits, honey, or maple syrup.
EGGPLANT, MUSHROOM BURRITOS
3 cups peeled and diced eggplant
1 cup canned or fresh sliced mushrooms
1 onion minced
2 garlic cloves
1 1/2 cups chopped tomatoes (about 2)
1 cup vegan cheese (recipe in this forum)
4 8 inch flour tortillas
Spray large teflon fry pan, place over medium heat, add eggplant, mushrooms, onions, garlic and about 2 Tbl. water, and saute for about 5 minutes. Add tomatoes, cover and cook for 5 more minutes, stir in cheese, and remove from heat. Toast tortillas, in dry teflon skillet on one side to heat. Divide in 4 parts and fill tortillas.
Serve with a dish of Guacamole and chips.
Mash one ripe avocado, add lime juice and salt to taste.
[This message has been edited by Ele Holmes (edited 03-07-2005).]
TOFU VEGETABLE PIE WITH A RICE CRUST
3 cups cooked short grain rice
Short grain rice is stickier and will hold together to form a crust. Spray 9 inch pie pan and press rice into it to form a crust about 1/2 inch thick.
In a non-stick skillet saute, cook till tender in about 1 tbls water, for 5 minutes:
2 stalks celery chopped
1 medium onion chopped
3 cloves garlic minced
1 red bell pepper chopped or green
1 small zuchini and 1 yellow squash sliced
2 broccoli heads cut into bite-size pieces2
2 teas. chicken-like seasoning
salt to taste
In blender combine tofu filling and mix well:
2 cups soft tofu
1 Tabl. lemon juice
1 Tbls nutritional yeast
2 teas. garlic powder
1 Tbls. onion powder
1 teas dried basil
salt to taste
Combine cooked vegetables and tofu mixture and mix well. Pour into rice pie shell and Bake 375 for 30 to 35 minutes.
Serve with a green salad, whole grain bread.
With both raw and barely cooked vegetables, this salad is so full of flavor and color....
1 crown of broccoli, cut into florets of uniform size
1/2 head cauliflower, cut into florets of uniform size
10 prepeeled baby carrots
1 handful snow peas
6 radishes, thinly sliced
4 green onions cut into pieces about 1 inch long
1/3 bunch of parsley
Bring a large pot of water to a boil and blanch first four ingredients. Cauliflower and snow peas about 2 minutes, Brocolli and carrots abpit 3 1/2 minutes. blot dry and set in plastic bag in refrigerator to cool, about 1 hour. Add all ingredients in a large salad bowl with dressing and serve ....
Basic Dressing
Place all ingredients in blender
2 small tomatoes
2 Tbls lemon juice
3 tops green onions,
1/2 cup sunflower seeds
1/2 cucumber
salt to taste
PINEAPPLE ZUCCHINI BREAD
In a bowl beat till well mixed:
1/4 cup egg replacer (equal to 3 eggs)
2/3 cup cashew cream instead of oil
1 cup honey
2 tsp vanilla
Stir in:
3 cups grated zucchini
8 oz can crushed pineapple drained
In a separate bowl sift together:
3 cups flour (1/2 whole wheat 1/2 oat or white or barley flour)
1 tsp salt
3 tsp non-aluminum baking powder OR 1 Tbls yeast
Mix dry ingrdients into zucchini mixture until well blended. If zucchini is too wet add more flour. Add:
1 cup nuts
1 cup raisins
Pour into two greased baking pans. Bake at 350 for one hour or until toothpick comes out clean.
ZUCCHINI PATTIES
1 diced onion
2 1/2 cups grated zucchini
1 egg replacer (Ener-G)(Or page 4, Different egg replacers)
1 cup bread crumbs
1/2 cup ground nuts
1/2 cup garbanzo flour or w.w. flour
2 Tbls. chicken-like seasoning
2 tsp onion and garlic powder
salt to taste
Form patties. Bake at 350 for 30-40 minutes turning over once.
OVEN FRIED ZUCCHINI
Cut 1/2 inch slices
Soak in water or your fav. mayonaise, or soft tofu blended, then dredge in breasd crumbs mixed with your favorite herbs, and seasonings.
Spray cookie sheet. Bake in hot 450 degree oven for 10 minutes on each side.
Sabbath, I took a huge, stuffed zucchini to our church pot-luck. You can stuff it with your favorite nut loaf. OR:
MY PASTA-CHEESE STUFFED ZUCCHINI
1 large zucchini cut in half, length-wise. Spoon out inside leaving about 1/2 inch around skin.
Cook 1/2 pkg. (about 6-8 oz.)bow ties (or your favorite pasta)
You can use small elbows or shells.... Cool.
Saute in 2-3 Tbls water:
1 lg. chopped onion
2 cloves garlic (opt)
2-3 cups chopped zucchini spooned out
1 Tbls dried basil
2 tsp. thyme
2 Tbls Chicken-like seasonong.
salt to taste
1 8 oz box sliced mushrooms or 2 sm. cans
Add 1 cup soaked soy curls or Gluten chunks.
Make your favorite cheese sauce or in the back recipes, page 2, is my cashew cheese sauce. Use 1 1/2 recipes.
Bake at 350 for about 1 hour covered with aluminum foil.
MORE TO COME
[This message has been edited by Eleanore Holmes (edited 08-21-2005).]
1 cup whole wheat pastry flour
1 cup unbleached white or I prefer oat flour 1/2 cup honey
3 tsp non-aluminum baking powder
3/4 tsp salt
1 1/2 Tbls. egg replacer
1/4 cup water
3 Tbls. applesauce
1 mashed banana
2/3 cup soy milk
1 cup bluberries
2/3 cup chopped nuts (opt)
Mix dry ingredient, add wet ingredients stir till mixed well. Add blueberries and nuts. Fill muffin tins....Bake in preheated oven 410 degrees for 20-25 minutes. Makes 6 large muffins.
ZUCCHINI PUMPKIN BREAD OR MUFFINS
2 eggs (Ener-G Egg Replacer)
2/3 cup honey
1 1/2 cup pumpkin
3 cups grated zucchini
1/2 cup oat bran
1/2 cup wheat germ
1 cup W.W. pastry flour
!/2 cup Unbleached white flour
!/2 cup oat flour
3 tsp non-aluminum baking powder OR
1 Tbls yeast
1/2 cup chopped nuts
1/2 cup vegan carob chips (opt)
Beat honey and pumpkin, add egg replacer. Mix zucchini in with the oat bran and wheat germ. Add all the dry ingredients to the wet just till blended. Fold in carob chips and nuts. Bake at 350 15-20 minutes for muffuns and about 50 minutes for 2 loaves bread.
------------------
With Christian Love,
Sister Marie
------------------
Bill Wennell
USDA Meat & Poultry Inspector
bible4u@localnet.com
JimB I do the same thing as Bill. With Pam's Olive Oil spray, I spray while it is coming out of the air popper, then add yeast flakes, garlic or onion salt, Bill's Best Chik-Nish seasoning, my son sometimes adds cayenne or chili powder.
On Sabbath, with friends, we have a nice lunch, then a Bible study, and then we serve popcorn with cold watermelon. This is our treat every Sabbath.
Jim and Bill, give us some of your favorite recipes.
[This message has been edited by Eleanore Holmes (edited 09-29-2005).]
------------------
With Christian Love,
Sister Marie
M
The onion salt, even mixed with garlic salt is a good topper on popped corn.
2 cans garbanzos
1 can tomatos
1 cup chopped onions
3 T. parsley flakes
Salt to taste
Combine & Microwave for 1/2 hour.
--------------------------------------------
Walnut Loaf
1 cup Walnuts
1/2 cup sunflower seeds
2 cups cooked brown rice
3 cups w.w.bread crumbs
2 t. onion salt
1 t. sage
Comebine ingredients & pack firmly into loaf pan. Bake at 375 for 1/2 hour.
--------------------------------------------
I hope you like these recipes.
Mishka
---------
The puppy lover! ;D
[This message has been edited by Mishka (edited 03-12-2007).]
VEGETABLE POT PIE
1 1/2 cups tofu
1 1/2 cups chopped Potatoes
2 1/2 cups gravy
1/2 cups chopped onion
1 cups carrots
1 cups green peas
1 W.W. Pie Crust
We all like this don't we!!! ;D
Mishka
**********
The puppy lover!
When learning of the health message, it greatly uncomplicated my life with lots of raw vegetables, nuts and grains! Oh what freedom!
The more we eat fruit as it comes off of the tree, the healthier and happier we will be. :)
Mishka
**************
The puppy lover ;)
And yes I have used that pie crust recipe for apple pie and it tasted good, as for peach I do not no, but I think it would taste good. ;D
Mishka
***************
The puppy lover
The recipe I am looking for are nut balls with a sweet and sour sauce. This recipe will probably work.
Meatballs for your favorite Spaghetti Sauce
1/2 cup breadcrumbs
1 cup quick oats
3/4 c ground sunflower seeds and walnuts
1 1/2 Tbls gluten flour
1/2 onion chopped
1 c hot water
1 tsp Italian seasoning and
1 tsp onion powder
2 tsp Veg. chicken seasoning
Form into balls, Bake 30 minutes at 350 then add to your favorite Spaghetti Sauce.
When I make the scrambled eggs, the result is bone-dry and very difficult to eat.
Are there any suggestions to change the outcome? Should I not freeze it? Should I buy much softer tofu?
Where we want the tofu to be used as a meat substitute, freezing helps to give that firmer texture and it is best to start out with the "firm" variety before freezing.
Homemade is easy and cheaper than buying it. Very easy to make. :)
I will look through the threads for homemade tofu.
VERY CHEESY VEGGIE CHOWDER
1 Lg Onion, diced and sautee in water (not oil) in large pan
Add and steam until tender:
5 potatoes medium, peeled, diced
4 carrots large, peeled, sliced
2cups Water
In a separate pot, steam (with a little water) until barely tender:
4 cups Broccoli, sliced into small, bite-size pieces
(You can replace broccoli with equal amount of cauliflower).
Add 1 cup raw, unsalted cashews to steamed vegetables.
Blend vegetables/nut mixture (except broccoli), including the liquid until very smooth and creamy. Blend 2-3 cups at a time, adding some water to achieve smooth blending. Poor into pot with broccoli and add:
3T Nutritional yeast flakes (opt.)
2T Chicken-like seasoning, or 4 cubes vegetable bouillon)
2t Vege-sal, or salt, or to taste
½ t Basil
½ t Fine’s Herbs (opt.)
½ t Summer savory
quote:
Originally posted by Sybil:
That sounds so good! Thanks! And by the way, welcome to the forum. We are nice. ;D
Thank you Sybil. I already know this. You became my friends the moment I discovered this forum. May God bless you all.
[This message has been edited by Adina (edited 09-06-2007).]
Dear Mimi,Mishka - FYI ...
My recipe for the gluten is made out of unbleached white flour kneaded into a bread dough consistency. It needs to sit for a half hour. Then I rinse and kneed it under cold water for about thirty minutes until it has a stretchy texture. Then I boil it in seasoned broth for half an hour.
Hint: You need to get all of the flour out.
Mishka
Dear Mimi,Mishka - FYI ...
My recipe for the gluten is made out of unbleached white flour kneaded into a bread dough consistency. It needs to sit for a half hour. Then I rinse and kneed it under cold water for about thirty minutes until it has a stretchy texture. Then I boil it in seasoned broth for half an hour.
Hint: You need to get all of the flour out.
Mishka
After all this time, I am finally making the gluten "chicken" today. Thank you for the recipe!
There are several types of gluten flour, most derived from wheat. Gluten is a protein found abundantly in the endosperm of wheat that adds stickiness and sponginess to dough. When people cook with other whole grains, they may not have adequate gluten, and might need to use a bit of pure gluten in order to make breads and other baked goods lighter. There are a few ways to add extra gluten to dough, most of them employing some type of gluten flour to accomplish this.
Pure gluten flour or vital wheat gluten is flour that is treated so that wheat bran and starch are removed. This means it’s much lower in carbohydrates, and much higher in protein. A quarter cup (30g) of pure gluten flour can contain 23 grams of protein, though it’s seldom the case that you’ll use very much in a recipe. Gluten flour in small amounts is added to other whole grain flours, with some recipes calling for about a cup of it at most for a loaf of bread. It has become popular in low-carb foods because the removal of starch means only about 6 grams of carbohydrates remain in a quarter of a cup.
Another type of gluten flour is regular white or wheat flour with additional gluten added. This may be called bread machine or high gluten flour. The amounts of the wheat protein differ from brand to brand, but usually this type of flour contains about 12% protein. You can contrast this to the pure form, which is about 75% pure protein.
Many love using bread machine flour because it tends to result in much lighter and fluffier bread. Yet it’s not best if you’re trying to keep carbohydrates low. Though carbohydrate content is lower than in standard white flour, high gluten flour still holds about 54 grams of carbs per cup, as opposed to 24 grams of carbs per cup of pure gluten. http://www.wisegeek.com/what-is-gluten-flour.htm
Ah! As you can tell, I haven't checked the prices on gluten flour. All of this is good to know. Thanks for the info!
Ah! As you can tell, I haven't checked the prices on gluten flour. All of this is good to know. Thanks for the info!
Yesterday I shopped four of the five healthfood stores we have in search of gluten flour. Whole Foods had it but in small 1.5 pound bags @ $7 each. Bob's Red Mill is the brand. Surely there is a place selling it in bulk so I can get a price break. Will do some local research on it.
But I did snag a good find! Fifty pounds of whole wheat flour for $20! I had to take the lower drawers out of my garage fridge to accommodate the bag. :o
Wow! I forgot to check Amazon. Thanks!
I went to a restaurant supplier who sells "large" quantities of everything. They even had gigantic cans of sliced black olives for $10 each, so I got two of those as well. This reminds me ... there was a 50lb. sack of "High Gluton whole wheat flour." Is that close to "Vital Wheat Gluton"?
I didn't know that restaurant suppliers would sell to the general public. Or is this another one of your "connections"? ;D
Wow! I forgot to check Amazon. Thanks!
I went to a restaurant supplier who sells "large" quantities of everything. They even had gigantic cans of sliced black olives for $10 each, so I got two of those as well. This reminds me ... there was a 50lb. sack of "High Gluton whole wheat flour." Is that close to "Vital Wheat Gluton"?
Wow! I forgot to check Amazon. Thanks!
I went to a restaurant supplier who sells "large" quantities of everything. They even had gigantic cans of sliced black olives for $10 each, so I got two of those as well. This reminds me ... there was a 50lb. sack of "High Gluton whole wheat flour." Is that close to "Vital Wheat Gluton"?
I can see that my frugality is not shared. :( So, I have been planning how to save you sisters some money without getting your hands in the water! I am going to try and rinse the flour ball in my bread maker. Necessity is the mother of invention!! If this works, then it will cut the 1/2 hour off my time. :) Stay tuned, but don't hold your breath!! And, I am not holding my breath! It is a long shot. But, God blesses our desire to be both healthy and frugal. Many cannot afford the concentrated gluten.
I can see that my frugality is not shared. :( So, I have been planning how to save you sisters some money without getting your hands in the water! I am going to try and rinse the flour ball in my bread maker. Necessity is the mother of invention!! If this works, then it will cut the 1/2 hour off my time. :) Stay tuned, but don't hold your breath!! And, I am not holding my breath! It is a long shot. But, God blesses our desire to be both healthy and frugal. Many cannot afford the concentrated gluten.
Oh, I'm frugal, dear Richard. It is a necessity. I just traded one expense for another. And it is not that I don't want my hands in water either. Gluten flour is something I wanted to experience. So far, it is proving to be too rubbery.
We all have our favorite recipes. Some are healthier than others. Some may not be healthy at all. It is a difficult matter to present such things in the manner we are trying. We began once before and ceased. There needs to be some ground rules if we are to help medical missionary evangelism. Remember that Satan is most successful with temptations that involve the appetite. We have clear testimony on this subject and have no desire to enter in controversy over it.
There are numerous other boards where one can go to suit their personal tastes. Here we want to encourage healing of both the body and the mind. If there is a burning desire to present a recipe and you are not sure that it is one that will help medical ministry, then by all means run it by someone who is well trained in the area first. For the most part, let us seek recipes from those that are actively involved in the medical missionary work. As an example of the kind of work I am speaking of: Those trained by Uchie Pines or Weimar. There are others that will follow the same basic principles.
The purpose of this topic is to encourage our members to make healthy changes in their diets and the diets of their families. There are not many principles involved and they can be learned quickly. But, we want to follow all of the light that we have when it comes to recommending recipes for others to follow. This if different than telling others what they need to eat. We are asking that all refrain from using this topic as a cause for others to stumble. If you are not comfortable in health reform, then please do not post recipes. We want the very best for our families and friends. If you find a recipe here that you like very much, please let us know.
How about hydrogen peroxide in place of baking soda?
How about hydrogen peroxide in place of baking soda?
I have used this a couple of times and it worked well though it seemed like an odd way to cook. I have heard that it is ok in terms of health but have done no research on it.
I have heard that it is ok in terms of health but have done no research on it.
How about hydrogen peroxide in place of baking soda?
I have used this a couple of times and it worked well though it seemed like an odd way to cook. I have heard that it is ok in terms of health but have done no research on it.
It dissipates in the cooking process, so I don't think it would be a problem. The problem is getting food grade H202. We don't many requests for it, but it is not that easy to find, either.
I'm really happy that I found something super nutritious that my toddlers ate with delight, enjoying every bite! This is a waffle recipe and here are the ingredients:
1/2 cup sunflower seeds, raw
1/2 cup wheat berries, soaked
1/2 cup barley, soaked
1/2 cup garbanzos, soaked
1/2 cup lentils, soaked
1/2 cup brown rice, soaked
1 cup oats
1 t salt
3 cups fresh carrot juice
Soak the grains overnight. (You could use any combination of grains/legumes.) Blend together (Vita-Mix works best) until totally blended. Pour into hot waffle iron (spray with cooking spray) and wait until most of the steam stops rising. Makes hearty, nutritious waffles!
They turned out wonderful and, like I say, the kids ate them up!
That's definitely a unique recipe for waffles - Each of the ingredients is definitely healthy, but I have a question about the combination - 4 grains and 2 legumes plus a vegetable and seeds in a single dish can be difficult for some people to digest. Especially if you put a topping on top of that. There is no question that this is a great improvement on the traditional eggs and white flour variety of waffle, or the commercial Eggo-type waffle.
I have personally shied away from dishes that combine too many types of things due to the following counsel - (I would be interested in other people's thoughts on this):
It is the duty of the physician to see that wholesome food is provided, and it should be prepared in a way that will not create disturbances in the human organism. A great variety of foods should not be taken at one meal; for they create disturbances in the stomach, injure the digestive organs, and impair the brain nerve power so that it cannot discern the sacred from the common. {7MR 307.2}
I have personally shied away from dishes that combine too many types of things due to the following counsel - (I would be interested in other people's thoughts on this):
"Here is a suggestion for all whose work is sedentary or chiefly mental; let those who have sufficient moral courage and self-control try it. At each meal take only two or three kinds of simple food, and eat no more than is required to satisfy hunger." TSDF 17
"It would be better to eat only two or three different kinds of food at each meal than to load the stomach with many varieties." TSDF 17
Changes need to be made slowly so that the body can adjust to what is some cases is a huge change.
Yes, many do not wish to make changes. That is there decision. Many others can be led to better health if it is taken slowly. Here are a few statements that deal with a time frame for making changes. Remember that the world is in the church. And, I will find something when I have more time that deals with the human body and its response to many rapid changes. I have worked with patients in a medical setting. The most difficult task was not in education, but in putting into practice these things that would restore health. It is impossible for most to make these changes, even if taken slowly. It requires a Saviour to change their hearts before they can become totally successful. Therefore, it was a very slow process with most patients. But, many did move forward a little at a time.
In the night season I was talking with you both. I had some things to say to you on the diet question. I was talking freely with you, telling you that you would have to make changes in your ideas in regard to the diet to be given those who come to the sanitarium from the world. These people have lived improperly on rich food. They are suffering as a result of indulgence of appetite. A reform in their habits of eating and drinking is needed. But this reform cannot be made all at once. The change must be made gradually. The health foods set before them must be appetizing. All their lives, perhaps, they have had three meals a day, and have eaten rich food. It is an important matter to reach these people with the truths of health reform. But in order to lead them to adopt a sensible diet, you must set before them an abundant supply of wholesome, appetizing food. Changes must not be made so abruptly that they will be turned from health reform, instead of being led to it. The food served to them must be nicely prepared, and it must be richer than either you or I would eat. . . .
I write this because I am sure that the Lord means you to have tact in meeting the people where they are, in their darkness and self-indulgence. As far as I am concerned, personally, I am decidedly in favor of a plain, simple diet. But it will not be best to put worldly, self-indulgent patients on a diet so strict that they will be turned from health reform. This will not convince them of the need of a change in their habits of eating and drinking. Tell them the facts. Educate them to see the need of a plain, simple diet, and make the change gradually. Give them time to respond to the treatment and the instruction given them. Work and pray, and lead them along as gently as possible.
I remember once at -----, when at the sanitarium there, I was urged to sit at the table with the patients, and eat with them, that we might become acquainted. I saw then that a decided mistake was being made in the preparation of the food. It was put together in such a way that it was tasteless, and there was not more than two thirds enough. I found it impossible to make a meal that would satisfy my appetite. I tried to bring about a different order of things, and I think that matters were helped.
Education to Accompany Reforms
In dealing with the patients in our sanitariums, we must reason from cause to effect. We must remember that the habits and practices of a lifetime cannot be changed in a moment. With an intelligent cook, and an abundant supply of wholesome food, reforms can be brought about that will work well. But it may take time to bring them about. CD 285,6
Stevia is a plant that I am growing at home. It is natural and quite sweet. There may be a conflict when mixing stevia with fruit since it is a green plant. Mixing greens and sweet fruit we are told causes fermentation.
Richard Sherwin will appreciate the fact that it seems honey can be used with either fruit or vegetables. Maple syrup is a good sweetner if you are rich.
I have not paid much $$ for my Maple syrup but have paid for it in other ways.
This way it is easier than you think to eat 2 lbs of blueberries in one day
I have not paid much $$ for my Maple syrup but have paid for it in other ways.
Like splitting firewood?
I don't know if Stevia would be a problem mixed with fruit as it is so highly concentrated that it does not take much.
While too much sugar, especially refined sugar, is not good, if I understand correctly it is dairy and or the fat that causes diabetes.
Are you saying that you think there may be a problem with this sweetener?
Here is my favorite mayo recipe - ....i use "real" onion and garlic and without the chicken-style seasoning. that is also very good. adding brewers yeast makes a good dip. or add sliced olives.
Here is the recipe:
Eggless Mayonnaise
1 c. Water
½ c. Packed soy milk or soy supreme pwd. (Plain flavor only)
1 t. Onion pwd.
3 t. Garlic pwd.
3 t. Vegetable Season Salt
½ t. Chicken-style seasoning
1/3 c. Oil or so
I love the cookbook 7 Secrets by Neva & Jim Brackett, it is strict vegetarian and it has many wonderful recipes in it.
A great breakfast idea is the Whole Wheat Pancakes.
Whole Wheat Pancakes
2 c. w.w. pastry flour
1 t. salt
2 c. soy milk or nut milk
2 T. honey
2 T. Ener-G Baking Powder
Blend all ingredients together.
Pour onto a hot lightly oiled frying pan.
Bake on first side till the the bubbles are gone,
then flip and brown on the other side.
Yummy :P
Mishka, dearest - I have no pastry flour. May I use regular WW flour? My guess is, it will make them heavier - but I need to work with what I have. Advise when you can.
Mishka, dearest - I have no pastry flour. May I use regular WW flour? My guess is, it will make them heavier - but I need to work with what I have. Advise when you can.
Sorry I have not been on here for a while:( I see Cp responded to your question. I think that the w.w. flour works fine, your right it will be heavier but it still works :)
Mishka, dearest - I have no pastry flour. May I use regular WW flour? My guess is, it will make them heavier - but I need to work with what I have. Advise when you can.
Sorry I have not been on here for a while:( I see Cp responded to your question. I think that the w.w. flour works fine, your right it will be heavier but it still works :)
Maybe it would be better to give her a rational explanation if she does not appreciate inspired counsel. She may think that gelatin can be made from cows. She is right. We have a topic in this forum on Gelatin is Dangerous (http://remnant-online.com/smf/index.php?topic=3281.msg47072#msg47072). It is quite important. Eating pig is not healthy, eating gelatin made from cows is foolish. To lose one's mind is very sad. To lose it by eating gelatin is very sad. The risk is too great to expose oneself and to serve it to others is not an expression of love.Thanks Richard. I will share that with her. What seems odd to me is that this lady is a life long Seventh-day Adventist and is the kind of personality that is very precise and conscientious in anything she does. She is kind and curteous and sincere and would never knowingly offend anyone. I don't understand her blind spot in reation to the jello.
To show how dangerous it is to eat gelatin, a maker of the product states that they do not make their gelatin out of cows any longer, they use pig. Now, that is an improvement, but those who think that eating pig products is safe, they are wrong. It may be much safer than eating cow, but it is not safe.
Maybe it would be better to give her a rational explanation if she does not appreciate inspired counsel. She may think that gelatin can be made from cows. She is right. We have a topic in this forum on Gelatin is Dangerous (http://remnant-online.com/smf/index.php?topic=3281.msg47072#msg47072). It is quite important. Eating pig is not healthy, eating gelatin made from cows is foolish. To lose one's mind is very sad. To lose it by eating gelatin is very sad. The risk is too great to expose oneself and to serve it to others is not an expression of love.Thanks Richard. I will share that with her. What seems odd to me is that this lady is a life long Seventh-day Adventist and is the kind of personality that is very precise and conscientious in anything she does. She is kind and curteous and sincere and would never knowingly offend anyone. I don't understand her blind spot in reation to the jello.
To show how dangerous it is to eat gelatin, a maker of the product states that they do not make their gelatin out of cows any longer, they use pig. Now, that is an improvement, but those who think that eating pig products is safe, they are wrong. It may be much safer than eating cow, but it is not safe.
Tapioca flour will make a nice jello. It may take a little practice to get the amounts down. Better to be a little under than a little over. Else you end up with a rubber ball instead of jello! :) Kids would like that.Richard, I'll let her know. She needs to experiment. I told her about the manufacturer only using swine parts because they are afraid to use cow parts because of the danger of BSE. I think that might help to settle it for her.
Yummy! [/b] :P (licking her lips)
Oooo. Without tasting it I will second that yummy on the Cauliflower Soup. :)
Place in blender:
1 cup raw and rinsed cashews
2 cups water
Dorine, what do you add to your smoothies to make the green palatable. I tried just greens for awhile and finally had to quit. It was just too strong. I use carrots to sweeten the drink. Some use fruit, but I don't think that good since we are told not to mix sweet fruit with greens.