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 Si mple Cele br at ions
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 WSWJ, 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. 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.
Recipes inside: • White Bean Artichoke Hummus • Beetroot and Black Quinoa Salad • Dark Leafy Pesto
• Herbed Barley Salad With Mushrooms • Pumpkin Spice Granola • Cranberry Smoothie • Pecan Pie Truffles
Red Wing SDA Church
11/15/2016
WHITE BEAN ARTICHOKE HUMMUS
FREQUENTLY ASKED QUESTIONS
1 large head garlic 2 Tbsp. plus ¼ tsp. olive oil, divided, plus more for drizzling, optional 4 cups baby spinach 1 15-oz. can cannellini beans, rinsed and drained 1 12-oz. jar marinated artichoke hearts, drained, liquid reserved 3 Tbsp. lemon juice 1 14-oz. can artichoke hearts, rinsed and drained 1 tsp. ground sumac, for garnish
Q. Who is sponsoring this?
Preheat oven or toaster oven to 350°F. Slice top off garlic, place on square of foil, and drizzle with 1/4 tsp. oil. Wrap foil around garlic, and roast in oven 30 minutes, or until soft. Cool. Wilt spinach in large skillet over medium heat until most of liquid has evaporated. Cool, and squeeze out excess liquid with hands. Set aside. Place cannellini beans in bowl of food processor. Squeeze cloves from roasted garlic head into food processor, and discard skin. Add 2 Tbsp. reserved marinated artichoke heart liquid, lemon juice, and remaining 2 Tbsp. oil. Purée until very smooth. Add artichoke hearts and spinach, and pulse until chopped, but still chunky. Garnish with ground sumac, (if using) and drizzle with oil (if using). http://www.vegetariantimes.com/recipe/white-bean–artichoke- hummuswith-roasted-garlic
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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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CRANBERRY SMOOTHIE
MARINATED ARTICHOKE HEARTS
1 cup fresh or frozen cranberries 1 cup frozen strawberries 1 cup frozen banana 1/2 inch fresh ginger (optional) 1/2 cup milk of choice
1 9-oz. box frozen artichoke hearts, thawed 1 ⁄ 2 cup extra-virgin olive oil 1 tsp. kosher salt 1 ⁄ 2 tsp. dried thyme 1 ⁄ 2 tsp. dried oregano 1 ⁄ 4 tsp. crushed red chile flakes 2 tbsp. fresh lemon juice
Combine milk and ginger in blender first and blend til smooth. Blend all ingredients til smooth and serve!
PECAN PIE TRUFFLES 1 cup soft, pitted dates pinch sea salt 1 cup chopped pecans 1 tsp cinnamon 1 tsp vanilla
Rinse artichoke hearts under cold water. Combine artichokes, oil, salt, thyme, oregano, and chile flakes in a 1-qt. saucepan set over medium-low heat. Cover and cook, stirring occasionally, until the flavors meld, 10 minutes. Let cool to room temperature and stir in lemon juice. Serve or refrigerate in a covered container for up to 1 week.
In a food processor, pulse nuts till coarsely chopped. Pour bowl and set aside. Add dates, cinnamon, salt and vanilla until mixture sticks to side of the bowl. Add back in the nuts and process till thoroughly mixed. Roll mixture into balls. Store in freezer or fridge for approximately 2 weeks. Adapted from http://www.ilovevegan.com/naturally-sweetened-holidaytruffles/ http://www.saveur.com/article/Recipes/Marinated-Artichoke-Hearts Page 10 Page 3
BEETROOT AND BLACK QUINOA SALAD
PUMPKIN SPICE GRANOLA
1 tsp of coconut oil 1 cup small beetroot, washed well and quartered 1/3 cup black, red, or white quinoa 2 spring onions, finely sliced 1/2 c watercress (or baby spinach or rocket) 2 radishes, sliced 2 tbsp of crumbled feta (or tofu feta) 1 tbsp of flaked almonds, toasted 1 tbsp of pecans, roughly chopped and toasted Dressing: 2 tsp of fresh tarragon or dill 3 tbsp of fresh chopped parsley 1 clove of garlic 1 teaspoon of lemon juice 5 tbsp of extra virgin olive oil 1/2 tsp of raw honey or quality maple syrup 1/2 tsp of sea salt
3 cups old-fashioned oats 1 cup chopped walnuts 1 cup pumpkin seeds 2 teaspoons pumpkin pie spice ½ teaspoon cinnamon ½ teaspoon salt ¼ cup brown sugar ½ cup pumpkin puree ½ cup melted coconut oil 1/3 cup maple syrup
Rub the coconut oil into the beetroot, lay on a baking tray and roast in a preheated oven at 390F for 20 minutes or until they are tender. Wash your pink hands straight away or use gloves! Let cool. Cook the quinoa according to the instructions using home-made stock (for amazing flavor and extra nourishment) or water – this takes approximately 15 minutes. Let cool. Meanwhile, make the dressing by blending all the ingredients together or chop the garlic and herbs and then whisk in all of the other ingredients. You could combine all the salad ingredients together in a bowl but we like to pile everything up. Start with a layer of watercress or spinach, followed by quinoa, roasted beetroot, radishes, then the spring Page 4
Preheat oven to 350F. Line a large baking tray with parchment paper. Set aside. In a large bowl, combine the oats, walnuts, pumpkin pie spice, cinnamon, and salt. Set aside. In a medium bowl, whisk together the brown sugar, pumpkin, coconut oil, and syrup until thoroughly combined. Pour the pumpkin mixture over the oats and stir well, ensuring that the oat mixture is entirely covered. Spread granola evenly onto prepared baking sheet and place into oven. Bake for 25-30 minutes until golden brown, stirring every 10 minutes to avoid burning. Remove from oven and let cool completely on baking tray. Enjoy! http://www.pumpkinnspice.com/2014/09/22/pumpkin-spice- granola/
Microsoft
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HERBED BARLEY SALAD W/ MUSHROOMS
BEETROOT/QUINOA SALAD CONT…..
Cook barley in a medium pot of boiling salted water until tender, 50–60 minutes for hulled or hull-less, 20–30 minutes for pearl. Drain; spread out on a baking sheet and let cool.
Start with a layer of watercress or spinach, followed by quinoa, roasted beetroot, radishes, then spring onions and crumbled tofu feta. Scatter with the toasted nuts and drizzle over the dressing.
Meanwhile, cook shallots in vegetable oil in a small saucepan over medium-high heat, swirling pan occasionally to keep shallots from burning, until golden brown, 5–7 minutes. Using a slotted spoon, transfer shallots to paper towels to drain; season with salt. Let cool. Set shallot cooking oil aside. Heat olive oil in a large skillet over medium-high until just beginning to smoke. Arrange mushrooms in skillet in a single layer and cook, undisturbed, until undersides are golden brown, about 3 minutes. Season mushrooms with salt, toss, and continue to cook, tossing often and reducing heat as needed to avoid scorching, until golden brown all over, about 5 minutes longer. Reduce heat to medium and add thyme sprigs and garlic. Cook for a few minutes. Using a slotted spoon, transfer mushrooms to a small bowl, leaving thyme and garlic behind. Toss cooled barley, cilantro, parsley, lemon juice, and 2 Tbsp. reserved shallot oil in a large bowl to combine; season with salt. Add mushrooms; toss again to combine. Just before serving, top with fried shallots. Do Ahead: Barley can be cooked 1 day ahead. Let cool; store airtight and chill. Dish can be made 3 hours ahead; store tightly wrapped at room temperature.
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Tofu Feta 1 block firm tofu 1/4 cup water juice of 1 lemon (about 3 Tbsp.) 1 tsp. dried oregano 2 tsp. salt 1 Tbsp. nutritional yeast 2 Tbsp. olive oil (optional) 1 clove minced garlic Press the block of tofu (in a press, or wrapped in paper towels, in between plates and weighted down). Combine all of the marinade ingredients in a small container (large enough to eventually fit the tofu). Cut the tofu into small 1/2 cubes. Place the tofu cubes into the marinated and gently mix to cover all of the tofu. Marinate in the fridge for at least 4 hours, but preferably overnight, turning it a few times to make sure the marinade coats all of the tofu. Store in the fridge for up to a week. http://www.hemsleyandhemsley.com/recipe/beetroot -blackquinoa-salad/
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DARK LEAFY PESTO
HERBED BARLEY SALAD W/ MUSHROOMS
8 oz. collard, kale, or mustard greens, tough stems trimmed ¼ cup pecans ¼ cup nutritional yeast 3 cloves garlic, peeled ¼ cup sage leaves ⅔ cup olive oil ½ tsp. salt
1 cup hulled, hull-less, or pearl barley or other chewy grain Kosher salt 2 shallots, thinly sliced into rings 1/4 cup vegetable oil 2 tablespoons olive oil 8 ounces mushrooms (such as maitake, chanterelle, and/or oys ter), torn or cut into large pieces 2 sprigs thyme 1 garlic clove, crushed 1 cup chopped fresh cilantro 1 cup chopped fresh parsley 2 tablespoons fresh lemon juice
Blanch collard greens in large pot of boiling salted water 3 minutes. Refresh under cold water. Drain, pat dry, and tear into pieces. Pulse pecans, nutritional yeast, and garlic in food processor until finely chopped. Add collard and sage leaves, and pulse until greens are finely chopped. With motor running, add oil in steady stream, and process until smooth. Season with salt (if using).
Instructions on next page…..
Serving idea: Slice butternut squash into 3/4 inch slices. Sprinkle with salt. Bake on an oiled sheet in 400 F oven till done. Top with dark leafy pesto. Enjoy!
http://www.vegetariantimes.com/recipe/dark-leafy- pesto
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adapted from http://www.bonappetit.com/recipe/herby-barleysalad-with- butter-basted- mushrooms
Microsoft
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