Q. Does the Bible mention health as part of the GOSPEL? A. Well….let’s look at the definition of the GOSPEL, and let the Bible answer for itself. “And I saw another angel flying through the sky, carrying the eternal Good News (GOSPEL) to proclaim to the people who belong to this world—to every nation, tribe, language, and people. “Fear God,” he shouted, “Give glory to him, for the time has come when he will sit as judge. Worship him who made the heavens, the earth, the sea, and all the springs of waters.” Revelation 14:6-7 The Bible tells us how we give glory to God: “So whether you eat or drink, or whatever you do, do it all for the glory of God.” 1 Corinthians 10:31 “Don’t you realize that your body is the temple of the Holy Spirit, who lives in you and was given to you by God? You do not belong to yourself, for God bought you with a high price. So you must honor (glorify) God with your body.” 1 Corinthians 6:19-20 So, we believe that we as a church cannot focus only on spiritual matters, but that people have physical and social needs as well.
EAT WELL, LIVE WELL Holi day Ea t s & Treat s
Q. Are there any other programs/resources available that address health issues? A. We have many! Some are independent from our church, and other programs are directly sponsored…. 3ABN— Channel 58 UHF (Rochester) www.3abn.org—24 hour programming, streaming video/audio Also available through some cable companies like Dish Network and Charter. This is a great resource for health information and recipes...it has multiple cooking and health programs daily, and comes right to your home! You can get the schedule information on the web at: www.3abntv.org/schedule.cfm.
Recipes inside: • Artichoke Spinach Dip • Baked Parsnip and Carrot Fries • Tomato Olive Stuffing • Gingered Pineapple and Cranberries • Curried Cashews • Dried Fig and Apple Butter • Christmas Granola • Peppermint Patti
Here are some of the health programs they offer: Abundant Living, Action 4 Life, Bible RX, Body and Spirit Aerobics, Celebrating Life in Recovery, Health For a Lifetime, Help Yourself to Health, Let’s Cook Together, New Start Now, and Wonderfully Made.
Red Wing SDA Church
11/19/2013
ARTICHOKE SPINACH DIP
FREQUENTLY ASKED QUESTIONS
2-3 tablespoons extra virgin olive oil 1 large onion, chopped small 3 large or 5 small cloves of garlic, minced 1 (16-ounce) package of chopped frozen spinach 1 (14-ounce) package of organic extra firm water-packed tofu, drained 1/2 cup of nutritional yeast 3 tablespoons of organic raw apple cider vinegar 1 tablespoon (yes, not tsp) of dried basil 1 1/2 teaspoon of salt 1 (14-ounce) can of water-packed artichoke hearts, drained
Q. Who is sponsoring this?
Preheat oven to 350 degrees. Spray a 1 1/2 qt. baking dish with vegetable oil spray. Heat the olive oil on medium heat and sauté the chopped onions while you're mincing the garlic. Add garlic when onions are translucent. Continue to sauté for a couple of minutes, then stir in the frozen spinach, breaking it up with a wooden spoon as best you can (no need to thaw ahead), and cover until ice is gone. Uncover and stir in basil. Continue cooking for just a couple of minutes until most (if any) of the water from the spinach is gone. You want the spinach to be bright green and not mushy, so be careful not to overcook it. In a food processor, blend together the tofu, yeast, vinegar, artichokes, and salt until smooth. Add this mixture to the spinach and stir together. Transfer the mixture to the oil-sprayed baking dish and bake for 30 minutes, or until lightly browned on top. You can serve this warm or cold with toasted bread or baked pita. Yum!
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A. This is sponsored by the Red Wing Seventh-day Adventist Church as a part of its health and nutrition outreach to the community. Q. Do you believe that vegetarianism is a Biblical requirement? A. No. We believe that you should eat an optimal diet, and strive to obtain optimal health. There are many benefits to a plantbased diet as compared to a meat-based diet as far as reducing the risk of many Western killer diseases we as a society face today. Q. Why then should a CHURCH concern itself with HEALTH AND NUTRITION? A. As Christians, we profess to follow Jesus Christ. And when we look at his ministry as found in the four gospels, one thing which stands clear is that Jesus ministered to the people’s physical needs as well as the spiritual. Some who have looked at the life of Christ feel that he healed more than he preached. God is interested in our physical health, as well as our spiritual health. “Dear friend, I hope all is well with you and that you are as healthy in body as you are strong in spirit.” 3 John 2 “And so dear brothers and sisters, I plead with you to give your bodies to God because of all he has done for you. Let them be a living and holy sacrifice—the kind he will find acceptable. This is truly the way to worship him.” Romans 12?1 We believe that part of the good news that we can give our fellow man is that God wishes us to have abundant health in all areas of our life….and that it is really a part of our gospel commission.
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NOTES:
BAKED PARSNIP & CARROT FRIES 2 1/2 pounds parsnips and carrots total, peeled, cut into about 3x1/2-inch strips 1 tablespoon finely chopped fresh rosemary, plus 5 sprigs rosemary 1 large garlic clove, minced 3 tablespoons olive oil Kosher salt, freshly ground pepper 1/2 teaspoon (or more) ground cumin Preheat oven to 450°. Mix parsnips and carrots, chopped rosemary, garlic, and oil on a large rimmed baking sheet. Season with salt and pepper and toss to coat. Spread out in a single layer. Scatter rosemary sprigs over. Roast for 10 minutes; turn parsnips and roast until parsnips are tender and browned in spots, 10–15 minutes longer. Crumble leaves from rosemary sprigs over; discard stems and toss to coat. Sprinkle 1/2 tsp. cumin over. Season to taste with salt, pepper, and more cumin, if desired.
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www.bonappetit.com
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TOMATO OLIVE STUFFING
PEPPERMINT PATTI
1 loaf crusty white/wheat bread, cut into 3/4-inch pieces (8 cups) Trader Joes Whole Wheat Sourdough 3 Tbsp. olive oil 1 medium yellow onion, diced medium 2 large stalks celery, diced medium 4 garlic cloves, roughly chopped 1 cup halved grape tomatoes 1 cup kalamata olives, roughly chopped 2 Tbsp. chopped fresh rosemary leaves 1/2 tsp. red pepper flakes Coarse salt 1/2 cup parsley, roughly chopped 3 cups low-sodium vegetarian chicken broth
In a food processor with an S blade, place the following: 2 cups pecans 2 cups pitted dates 2 cups fresh mint leaves 1/2 cup powdered carob Blend several minutes until the ingredients form a dough ball. Take a tablespoon of dough, roll into a ball, and flatten into the size of a peppermint patti. Refrigerate until served or freeze.
1. Preheat oven to 400 with racks in middle and lower thirds. On two rimmed baking sheets, arrange bread in a single layer. Toast until dry and pale golden brown, 10-12 mutes. Let cool. 2. Lightly oil a 9x13 inch baking dish. In a large skillet heat olive oil over med heat. Add onions, celery, and garlic and cook, stirring frequently, until onion and celery are softened, about 7 minutes. Add grape tomatoes, kalamata olives, rosemary and red pepper flakes, cook, stirring 1 minute. Transfer to a large bowl. 3. Add parsley and bread; stir to combine. Add broth in two additions, stirring until absorbed after each addition. Season generously with salt and transfer stuffing to dish. bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving.
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Microsoft How We All Went Raw, p. 153
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CHRISTMAS GRANOLA 6 cups of old fashioned oats 1 ½ cups sweetened coconut, reserve ½ cup 1 cup pecan halves, lightly chopped ¾ cup sliced almonds 1 cup raisins 1 cup dried cranberries ½ cup honey 1 cup brown sugar, packed or 1/2 c each of date sugar and brown sugar ½ cup vegetable oil or oil of choice Juice of 2 oranges zest of two oranges 2 teaspoons cinnamon Preheat oven to 350 degrees. In a small saucepan mix the brown sugar, date sugar (if using) cinnamon, honey and oil. Heat to warm. Mix the dried cranberries and raisins in a small bowl and pour the orange juice over the dried fruit and toss. Let them soak while you're mixing up the rest of the recipe. Into a very large bowl mix the oats, nuts, 1 cup of coconut and orange zest. Toss until everything is evenly distributed. Pour the brown sugar mixture over the oats mixture and toss to evenly coat all the oats and nuts. If it seems a little dry add some of the orange juice and mix. Start out with about 2 tablespoons of the orange juice and adjust. You don't want the granola soaking wet. Divide between two large baking sheets. Do not add the cranberries and raisins yet. Bake the granola for 10 minutes. Drain the cranberries and raisins. Divide the fruit between the two trays and toss. Bake 10 more minutes. Do not overbake. Remove the granola from the oven. Cool slightly and add the 1/2
GINGERED PINEAPPLE & CRANBERRIES 2 cans (20 ounces) pineapple chunks in juice, undrained 1 cup fresh or frozen cranberries, washed and picked over 1/2 cup sweetener, (Florida Crystals, honey etc) 1/4-1/2 tsp. curry powder (to taste) 1 1/2-inch chunk fresh ginger, peeled 1/8 tsp. red pepper flakes (opt) 3 Tbsp. water 1 1/2 Tbsp. cornstarch 1. Place pineapple with juice, sweetner, curry, ginger, and red pepper flakes in sauce pan. Simmer 10 minutes 2. While pineapple is simmering, place cranberries in pan heat over med heat just until berries have burst. 3. Drain cranberries well and add to cooked pineapple. 4. Mix cornstarch and water in small bowl; stir in cornstarch until dissolved. Add to pineapple mixture and cook until thickened. 5. Remove ginger and place pineapple mixture in a pretty glass bowl as a side dish. If making a day ahead, keep pineapple and cranberries separate until serving, as cranberries can discolor the pineapple.
reserved coconut and toss again. Page 8 Page 8
3ABN World, Nov—submitted by Carol Chase
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CURRIED CASHEWS
DRIED FIG AND APPLE BUTTER
3 Tbsp. lemon juice 3 Tbsp. lime juice 6 Tbsp. curry powder 4 tsp. kosher salt 6 cups unsalted cashews
10 figs, destemmed and coarsely chopped 4 apples, peeled and diced 1/2 cup apple juice or apple cider 1 Tbsp. crystallized ginger, coarsely chopped
1. Position racks in the upper and lower thirds of oven; preheat to 250°F. 2. Whisk lemon and lime juice, curry powder and salt in a large bowl. Add cashews; toss to coat. Divide between 2 large rimmed baking sheets; spread in an even layer. 3. Bake, stirring every 15 minutes, until dry, about 45 minutes. Let cool completely. Store in an airtight container.
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Combine all in small saucepan and bring to a boil. Reduce heat and partially cover, cook till apples are soft. Place in blender and blend till smooth. Will keep one week in airtight container.
Microsoft www.health.com/health/recipe
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