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 F ES TIV E FA RE
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, and our own WWSJ, 104.7 FM radio station—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: • Quinoa and Cucumber Salad • Wild Rice Stuffing • Roasted Vegetables • Merry Almond Cherry Berry Granola • Pumpkin Seed Brittle • No Egg Pancakes/Waffles • Cranberry-Orange Applesauce • Easy DIY Lip Balm
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
11/18/2014
QUINOA AND CUCUMBER SALAD
FREQUENTLY ASKED QUESTIONS
Salad: 2 large cucumbers, halved and sliced 2 cups quinoa, cooked in 4 cups water 1 sweet onion, sliced thinly 1/2 cup currants or raisins or craisins 1 bunch chard leaves (or other greens-spinach, kale, lacinato), stems removed and chopped small 1 cups toasted cashews or pecans
Q. Who is sponsoring this?
Dressing: 1/4 cup toasted sesame oil 1/4 cup safflower or canola oil 1 tsp salt 1/2 cup lime juice In a small bowl, combine dressing ingredients and mix well, in a larger bowl, combine salad ingredients and pour dressing over a salad. Mix well and refrigerate until very cold. Serve as is or over a bed of greens. Serves 10-12. Adapted from Jenny Breen’s Cooking Up the Good Life
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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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EASY DIY LIP BALM
WILD RICE STUFFING
There are two primary components to our DIY lip balm: Beeswax & Coconut Oil. You can choose to just use these two ingredients and end up with a great lip balm on its own (just mix 1 part beeswax with 2 parts coconut oil). Or, you can get creative and add in other essential oils (like Vitamin E), honey, and even a flavoring like peppermint. 1 tsp. grated beeswax (packed down) or beeswax pellets 2 tsp. coconut oil 4-5 drops of Vitamin E oil 1/2 tsp. honey Directions: The easiest and fastest way to make this lip balm is to mix all of your ingredients together and heat in 10 second increments in the microwave until the beeswax is melted into the oil. If you are opposed to microwave use, you can heat your ingredients slowly on the stove using a double boiler. Either way, make sure you stir your mixture periodically throughout the heating process. Once the ingredients are heated and mixed together, immediately (& carefully) pour into your desired storage vessel. Let your lip balm cool and harden for a few hours before using or giving as a gift.
1 tsp. olive oil 1/2 cup onion, chopped 1/2 cup chopped fresh mushrooms 3/4 cup shopped cashews 1 tbsp. chopped fresh rosemary 1 3/4 cup vegetarian chicken stock 1 cup long grain and wild rice mix Pour in vegetarian chicken stock into saucepan. Stir in rice. Cover and bring to a boil. Reduce heat and simmer until water is absorbed. Remove from heat. While rice mixture is cooking, toast cashews (if using raw cashews) until brown—set aside. Heat oil in skillet over medium heat. Saute onion until tender and translucent. Stir in mushrooms, and sauté until soft. Add rosemary and cook for 1 minute. Stir in cashews and cook for 1 minute. Add rice and stuff and squash or serve in a bowl.
Optional: for colored lip balm, add in remnants of a favorite blush or lipstick – as little or as much as you desire! This recipe will make enough to fill a couple of small lip gloss jars or tubes. Feel free to double the recipe or stick to the ratio of 1 part beeswax to 2 parts oil to make as much as your heart desires! From http://dailymom.com/shine/easy-diy-lip-balm/ Page 10 Page 3
ROASTED VEGETABLES
CRANBERRY ORANGE APPLESAUCE
2 lb. Brussels sprouts, trimmed and washed (if very large, slice in half) 2 red bell peppers, halved, seeds and ribs removed, sliced into bite-sized strips 2 small red onions, peeled, root ends cut off, and each cut into 8 wedges, layers separated 1 butternut squash (2.5-3 lb) peeled, halved lengthwise, seeds and strings scooped out, cut into 3/4-inch cubes 1 bunch curly kale, washed, tough stems removed, torn into bite sized pieces Olive oil for brushing vegetables (about 1/2 cup total) Kosher salt for seasoning vegetables Fresh ground black pepper 1-2 tsp. Pomegranate molasses—you can find this at specialty food stores, Middle Eastern Grocers, health food stores. If you can’t find it, substitute 2 Tbsp. good quality balsamic vinegar whisked with a teaspoon of honey or maple syrup.
3 1/2 pounds apples, such as McIntosh, Gala, and Braeburn 1 cup fresh or frozen cranberries 1 cup fresh orange juice (from 2 to 3 oranges) 2 tablespoons sugar/honey
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Peel, core, and slice apples. In a large pot, bring apples, cranberries, orange juice, and 1/2 cup water to a boil over high. Reduce heat and simmer until apples are very soft and falling apart, 25 to 30 minutes. Mash with a potato masher or pulse in a food processor until smooth with small chunks remaining. Add sugar or honey. Let cool, then transfer applesauce to airtight containers.
From www.marthastewart.com/print/872915
Microsoft
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NO EGG PANCAKES OR WAFFLES 2 1/2 cups flour (I use all whole wheat) 2 tsp. sugar 1 tsp. baking soda 2 tsp. baking powder 1 tsp. salt 2 tbsp. oil 2 1/2 cups almond or soy milk (add more as needed) Walnuts, coarsely chopped Mix all the dry ingredients. This may be set aside for later use, if desired, and used as a “pancake mix.” Add oil and milk, until batter reaches desired consistency—if using whole wheat flour, you may need to add more milk to thin as the whole grain will absorb more flour. Heat skillet on medium heat. If not using a non-stick skillet, spray the pan before pouring the batter onto the heated skillet. After the pancakes have been poured, sprinkle each pancake with walnuts. Bubble will form on the surface of the pancakes—when these pop, it is time to turn them. Enjoy! This will make 12 6-inch pancakes.
ROASTED VEGETABLES—CONTINUED You will need a large bowl and two large, shallow roasting pans or jelly roll pans. Put Brussels sprouts in the bowl and tow with 1.5 tablespoons olive oil and 1/2 teaspoon salt. Spread into a single layer on a roasting pan. Add butternut squash cubes to the bowl with 2 tablespoons olive oil and 1/2 teaspoon salt and toss to coat. Spread out in a single layer on the other pan. Add onions and peppers to the bowl and toss with 2 tablespoons oil and 1/2 teaspoon salt. Make some room for onions and peppers at one end of each pan. Put trays in the top and middle shelves of the oven. Roast for 15 minutes. Toss veggies and switch the positions of the trays. Roast for 15 minutes more or until veggies are cooked through—peppers, onions and Brussels will start to brown. Toss the kale leaves in a large bowl with 1 tablespoon of olive oil and a pinch of salt. Put kale onto a roasting pan and cook in the center of the oven for 15-20 minutes until tender and crisp on the edges. At this point, you can store all the roasted veggies and the squash halves in air tight containers in the fridge for a day. Bring to room temperature before continuing. Assembling the dish: Preheat the oven to 350*. Toss all the vegetables gently in a large bowl with 1-2 tablespoons of pomegranate molasses and salt and pepper, to taste. Mound the roasted vegetables onto a tray. Heat for 15-25 minutes, until warmed through. Enjoy!
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MERRY ALMOND CHERRY BERRY GRANOLA
PUMPKIN SEED BRITTLE
6 c. old-fashioned oats 2 c. shredded sweetened coconut 3 c. sliced almonds 1/3 c. brown sugar 1 T. cinnamon 1 tsp. kosher salt 1/4 tsp. nutmeg 3/4 c. coconut oil, melted 1-1/2 c. pure maple syrup 1 tsp. pure almond extract 1 tsp. pure vanilla extract 1 c. dried wild blueberries (I like the ones from Trader Joe's.) 1 c. dried cherries (I like Trader Joe's dried "dark sweet cherries".) Preheat oven to 300°. Spray two large rimmed baking sheets lightly with cooking spray and set aside. In a large bowl, combine oats, coconut, almonds, brown sugar, cinnamon, salt, and nutmeg. In a medium bowl, whisk together coconut oil, maple syrup, almond extract, and vanilla extract. Pour liquid mixture over dry mixture and fold until evenly coated. Divide mixture between the two prepared pans and spread out evenly. Bake for about 40 minutes, or until granola is nicely browned. Stir every 10 minutes, rotating pans on oven racks each time. Let cool completely, then stir in blueberries and cherries. Store in airtight container. Note: This recipe makes a large batch and can easily be cut in half. From www.afarmgirlsdabbles.com - recipe from 12/21/2012
1 cup sugar, granulated or brown 1 tbsp. molasses 1/2 cup honey 1 tsp. cinnamon 1/4 tsp. nutmeg 1/4 tsp. cardamom or ginger 1/2 tsp. salt 1 cup raw, hulled, pumpkin seeds 1/2 tsp. baking soda
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Microsoft
Oil a large cookie sheet. In a heavy bottomed saucepan over low heat, heat sugar, honey, molasses, spices, and salt. Stir ingredients together until the sugar starts to dissolve. Raise the heat to medium and let the sugar come to a boil. When it reaches 280 degrees on a candy thermometer, stir in pumpkin seeds. Bring the mixture up to 300 degrees (hard crack stage). Remove from heat and stir in baking soda. Pour onto prepared cookie sheet and allow to cool.
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