EAT WELL, LIVE WELL T ha nkfull y We Ea t
Recipes inside: • Masala Cider • Kale Slaw • Green Beans with Rosemary and Walnuts • Chunky Fresh Cranberry Relish • Harvest Pie/Pie Crust • Red Lentil Soup with Greens • Cranberry and Pear French Toast • Almond Date Balls
Red Wing SDA Church
11/14/2017
MASALA CIDER 4 cloves (whole) 3 cardamom pods 2-3 inch cinnamon stick, made into chips 1/4� teaspoon ginger, minced 1/2 vanilla bean pod (seeds removed) 1/2 small apple (such as Honeycrisp, Jonagold or McIntosh) 4 cups apple cider (Fresh-pressed is preferable) Using a mortar and pestle, lightly crush the cloves, cardamom pods, cinnamon and ginger. In a small saucepan, add the apple cider, crushed spices, vanilla bean and sliced apples. Bring the mixture to a boil and then remove the pan from heat. Cover and let steep for 10 minutes. Return the spiced cider to a boil, then remove from heat. Strain and serve.
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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. 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, Healthy By Choice, Health For a Lifetime, Help Yourself to Health, Let’s Cook Together, New Start Now, and Wonderfully Made.
KALE SLAW W/ MUSTARD DRESSING Dressing: 2 tbsp. raw cashew butter 2 tbsp. water 1 small garlic clove, pressed 1 tbsp. unpasteurized apple cider vinegar 1 tsp. Ume plum vinegar OR soy sauce 2 tbsp. whole grain Dijon mustard Sea salt to taste Freshly ground black pepper 3 tbsp. extra virgin olive oil In a small bowl, mix the cashew butter and water until smooth. Add remaining ingredients and stir until creamy and smooth. Season to taste. Set aside.
Salad: 5 cups thinly sliced kale* (from about 1 medium bunch) 2 cups thinly sliced red cabbage (from about ¼ small-medium red cabbage) 1 medium carrot, cut in matchsticks 2 thinly sliced scallions 2 tbsp. toasted sunflower seeds Toss salad to combine. Drizzle with dressing. Toss until slaw is evenly coated and serve. *Any kale will work, but Lacinato kale is especially nice in this salad.
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GREEN BEANS W/ ROSEMARY...
FREQUENTLY ASKED QUESTIONS
1 1/4 lb. green beans, trimmed (5 cups) 1/2 cup chopped walnuts 1 1/2 Tbs. finely chopped fresh rosemary 1 Tbs. olive oil or less
Q. Who is sponsoring this?
Preheat oven to 475°F. Toss all ingredients in bowl; season with salt and pepper, if desired. Spread on rimmed baking sheet. Roast 15 to 17 minutes, or until beans are tender and browned in spots, stirring occasionally.
Q. Do you believe that vegetarianism is a Biblical requirement?
A. This is sponsored by the Red Wing Seventh-day Adventist Church as a part of its health and nutrition outreach to the community.
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?
https://www.vegetariantimes.com/recipes/roasted-greenbeans-with-walnuts-and-rosemary
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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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ALMOND DATE BALLS
CHUNKY FRESH CRANBERRY RELISH
1 cup pitted dates (18–20 dates) 1 1/2 cups whole raw almonds (7 oz.) 2 Tbs. carob powder 1 1/3 cups unsweetened shredded coconut (3 oz.), divided 1 Tbs. vanilla extract
1/2 cup pecan pieces 1 large orange (10 to 12 oz.) 12 oz. (1 bag) cranberries, fresh or frozen 1/2 to 1 tsp. pure ground mild red chile 1/2 to 3/4 cup granulated sugar or maple syrup
Place dates in small bowl, and cover with 3/4 cup boiling water. Let stand 15 minutes. Drain.
Toast pecans in dry skillet over medium until warm and fragrant. Place in bowl of food processor with chopping blade. Zest orange and add peel to food processor. Cut white pith from orange with small knife. Discard pith and seeds, and cut orange into several chunks. Add orange, cranberries, ground chile and 1/2 cup sugar to processor, and chop coarsely. Taste and add more sugar as needed, but relish should be refreshingly tart. Chill at least 30 minutes and serve.
Process almonds, carob powder, and 1 cup coconut in food processor until finely chopped. Add drained dates and vanilla. Process until dates are chopped and mixture clumps together. Roll mixture into tablespoon-size balls. Spread remaining 1/3 cup coconut on plate. Wet hands with cool water, then roll balls between damp palms before rolling in coconut. Store in airtight container.
https://www.vegetariantimes.com/recipes/almond-date-ballswith-carob-and-coconut Page 10
https://www.vegetariantimes.com/recipes/chunkyfresh-cranberry-relish#!
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HARVEST PIE
CRANBERRY AND PEAR FRENCH TOAST
2 tbsp. oil 1 cup millet 1 1/2 cups vegetable broth 2 chopped onions 4 cups sliced mushrooms 1 cup chopped celery 2 cups diced potatoes 1 cup chopped carrots 1/4 cup oil 1 tbsp. tomato paste 1 tsp. chopped garlic 3 tbsp. soy sauce 1/4 tsp. cloves 1/4 tsp. cinnamon 1/3 cup nutritional yeast (optional) 3/4 cup vegetable broth 1 tbsp. maple syrup 1/2 cup soy milk 1/2 cup bread crumbs Salt and pepper to taste
Servings 6 3-4 large slices sourdough bread cubed 1 pear chopped 3/4 cup fresh cranberries 1 cup almond milk ⅓ cup chickpea flour ½ cup maple syrup 1 teaspoon vanilla extract 1 teaspoon ground cinnamon ¼ teaspoon freshly grated nutmeg Pinch of salt
Pie crust for double crust pie: 1 1/4 cup wheat flour 1 cup unbleached flour 1 tsp. salt 1/4 to 1/2 tsp. baking powder 1/2 cup vegetable oil 1/2 cup boiling water Mix dry ingredients. Pour water and oil on all at once. Stir with a fork to combine. Roll between wax paper to form crust. Page 6 Page 6
Preheat oven to 400 degrees F. Grease an 8x8 or 9x9 square pan and set aside. In a small bowl, whisk together the almond milk, chickpea flour, maple syrup, vanilla extract, cinnamon, nutmeg, and salt. Set aside. Place the cubed bread in the prepared pan and spread evenly. Sprinkle the chopped pear and cranberries over the bread and pour the almond milk mixture over the top. Bake French toast for 20-25 minutes, until top is golden and crunchy. Serve with additional syrup and coconut whipped cream.
http://heartofabaker.com/cranberry-and-pear-vegan-frenchtoast-casserole/ Microsoft
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RED LENTIL SOUP WITH GREENS
HARVEST PIE CONTINUED
Servings: 4 1 1/4 cup red lentils 5 cups water 1 tsp. salt 2 tbsp. vegetable oil 1 1/2 tsp. mustard seed 1 1/2 tsp. fennel seed 1/4 to 1/2 tsp. red pepper flakes 1 tsp. ground ginger 1 garlic clove, pressed or minced 4 cups rinsed, drained, and chopped spinach, swiss chard or fresh mustard greens 1/2 tsp. salt 3/4 cup coconut milk
Preheat the oven to 350˚F (175˚C)
Rinse the lentils and drain. In a soup pot, bring 5 cups water, lentils, and salt to a boil. Reduce the heat to a simmer, cover, and cook until tender, about 30 minutes. While the lentils cook, warm the oil in a saucepan on medium heat, add the black mustard seeds, and cover until they pop. Stir in the fennel, red pepper flakes, ginger, and garlic and cook for a minute, stirring constantly. Add the greens and the salt and cook, stirring frequently, until the greens are just wilted. Stir in the coconut milk and simmer for a minute. Remove from heat. When the lentils are soft, stir in the greens and coconut mixture and add salt to taste.
Remove from the heat and add soy milk and breadcrumbs.
From Moosewood Restaurant’s Simple Suppers, p. 121
https://www.thebuddhistchef.com/recipe/millet-pie/
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Microsoft
Fry millet in 2 tbsp (30ml) of oil for 2 minutes. Stir in 1 1/2 cups (350ml) of vegetable broth . Bring to a boil, reduce heat, cover and simmer for 12 minutes. Set aside. Sauté the onions in oil until tender. Add the remaining vegetables and cook over medium heat for about 5 minutes stirring occasionally. Add tomato paste, garlic, soy sauce, cloves, cinnamon, nutritional yeast, vegetable broth. stir in cooked millet and maple syrup. Add salt and pepper to taste. Continue cooking for a few minutes
Add the cooled filling mixture to a pie dish lined with pastry, put the pastry top on, press edges down and bake for 45 minutes or until golden brown. This recipe fits perfectly a 9.5” deep dish pie plate.
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