Some Thai, Some Not......

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 Some T hai , Some Not

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.

Recipes inside: • Ginger Bok Choy • Vegan Pad Thai • Keith’s Red Curry • Yellow Curry Paste • Thai Pumpkin Curry

• Thai Tomato Soup • Job’s Tears Dessert • Vegan Key Lime Dessert

Red Wing SDA Church

10/17/2017

GINGER BOK CHOY

FREQUENTLY ASKED QUESTIONS

1 tablespoon oil 2-inch piece ginger, peeled and minced 12 oz. baby bok choy 1 tablespoon soy sauce 1 teaspoon lemon juice

Q. Who is sponsoring this?

Rinse the bok choy with cold water, and drain. Cut and remove the lower part of the bok choy stems. Cut the (bigger) leaves lengthwise to halves. Set aside.

Heat up a skillet with the oil. Saute the ginger until aromatic, add the bok choy. Stir fry and toss quickly a few times before adding the soy sauce and lemon juice. As soon as the bok choy are wilted, dish out and serve immediately. DO NOT OVERCOOK.

http://rasamalaysia.com/ginger-soy-bok-choy/2/ Page 2

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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ALMOST RAW KEY LIME PIE

VEGAN PAD THAI

3 large ripe avocadoes 1/2 cup fresh squeezed lime juice (key limes are nice but not always practical) 1/4 cup extra virgin coconut oil 1/2 cup soy milk powder (plain) 3/4 cup raw sugar, turbinado sugar, or other form of raw sweetener

1 cup firm tofu diced 1/4 cup cornstarch 2 French shallots or small red onion, minced 2 Green onions, thinly sliced on a diagonal 2 tsp chopped garlic 2 medium carrots julienned or grated 1 diced tomato 4 tablespoons soy sauce 1 tablespoons cane sugar or brown sugar 1 teaspoon chili paste or a dried chili to taste, seeds removed, chopped very fine 4 cups rehydrated rice noodles 2 cups beans sprouts 1/2 cup crushed peanuts 2 tablespoons rice vinegar or lime juice 1/4 cup oil Salt to taste

Place in food processor and process until very smooth.

Place ingredients in a pre-baked graham cracker crust.

Note: avocadoes should not be hard at all. When you push on the outside of the avocado, there should be some give. However, if the skin is separating from the flesh of the avocado, it’s too ripe.

I Love Veggies Cookbook, pg. 122

For graham cracker crust combine: 1 1/2 cups graham cracker crumbs (about 24 crackers crushed) 1/3 cup Earth Balance margarine, melted 3 tbsp. sugar (I did not use any) Press into bottom of pie pan or baking dish. Bake at 350 for about 10 minutes or until light brown. https://bettycrocker.com

Gluten free version, combine: 2.5 cups gluten free cereal, crushed 1-4 tbsp. sugar (I used 1) 3 tbsp. melted Earth Balance Press into pie pan. Bake for 7-9 minutes. Let cool completely.

Soak rice noodles in hot water until it is fully hydrated.

Coat the tofu in cornstarch. Fry tofu in oil until browned. Set aside.

SautĂŠ the shallots and garlic till fragrant. 1-2minutes. Add green onions, carrots and tomatoes. Stir to combine. Add the soy sauce, sugar, and chili paste or dried chili if using. Add rice noodles, fried tofu and stir through till all is warm. Add the bean sprouts, crushed peanuts and rice vinegar or lime juice. Stir through and serve.

https://recreatinghappiness.com

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KEITH'S RED CURRY

JOB’S TEARS DESSERT

One package extra firm tofu cut in the three-quarter inch cubes 1 carrot, julienne sliced 1/4 cup water 1 large onion, chopped 1-inch ginger, peeled and chopped fine 1/2 large cabbage, cut in 1 1/2" pieces 2 oz Thai Kitchen Red Curry paste 1 can coconut milk, unsweetened 1/2 Tbsp. McKay’s chicken seasoning Soy sauce to taste Toasted sesame oil

1 cup “barley” Water

Heat toasted sesame oil in skillet or wok, add tofu, McKay’s Chicken seasoning and a couple of shakes of soy sauce. Fry tofu, set aside. Place carrots in wok, add 1/4 cup water, stir fry a couple of minutes, then add the onions, ginger, cabbage, red curry paste and coconut milk, cook about 5 minutes, or till onion is soft. Cabbage should just be lightly cooked. Adjust seasoning. Serve with jasmine rice.

While this is boiling, bring to a boil in a separate pan 1 can of coconut milk and 1/2 can of water. Drain the barley after it has cooked for 15 minutes, then add to boiling coconut milk.

Add sugar and boil for 10 minutes, then remove from heat.

Add salt and allow to cool a little. May serve warm or room temperature.

1 15-oz can coconut milk 1/2 can water 2 tbsp. sugar (or to taste) 1/2 tsp. salt (or to taste) Rinse barley until clean, then soak in cold water for at least 1 hour. Start a pan of water boiling. Add the barley to the boiling water and continue boiling for 15 minutes until it is al dente, like pasta.

Katathaicooking.com Page 4

Microsoft

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THAI TOMATO SOUP Cook the soup up to two days before serving, and refrigerate it in an airtight container. Before serving, reheat gently over medium heat.

1 1/2 tsp. oil 1 cup chopped onion 1 1/2 tbsp. minced peeled fresh ginger 2 garlic cloves, minced 1 1/2 cups water 1 (28-ounce) can diced tomatoes, undrained 1 tsp. sugar 1 tsp. chili paste with garlic or 1/2 to 1 fresh chili, seeded and chopped fine 1/4 tsp. salt 1/3 cup light coconut milk 6 lime wedges Heat oil in a large saucepan over medium-high heat. Add onion; sautĂŠ 5 minutes or until tender. Add ginger and garlic; sautĂŠ 2 minutes. Add water and tomatoes. Bring to a boil; reduce heat, and simmer 5 minutes. Stir in sugar, chili paste or chili, and salt. Remove from heat; let stand 5 minutes.

Place one-half of tomato mixture in a blender; process until smooth. Pour pureed tomato mixture into a large bowl. Repeat procedure with remaining tomato mixture. Return pureed mixture to pan. Stir in coconut milk; cook over medium heat 2 minutes or until thoroughly heated. Serve with lime wedges.

YELLOW CURRY PASTE 1 Tbsp. cumin seeds 1 Tbsp. coriander seeds 1 tsp. fennel seeds Put in a dry skillet or wok and dry roast over medium heat until fragrant. Place in mortar or pestle or blender. Add the following ingredients and blend.

15 dried chilies, (I used one!) seeded and soaked for 15 minutes then drained 4 cloves garlic, chopped 1 shallot, chopped or small red onion, chopped 2 Tbsp. lemongrass, chopped 1 Tbsp. galangal, chopped 1 Tbsp. ginger, peeled and minced 1 Tbsp. kaffir lime leaf, chopped Add 2 Tbsp. Curry paste 1tsp salt Mix all together and store, will keep two weeks in refrigerator.

http://www.myrecipes.com/recipe/thai-tomato-soup Page 8

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THAI PUMPKIN CURRY

THAI PUMPKIN CURRY CONTINUED

1/2 small pumpkin (or substitute 1 acorn squash, butternut, or any other orange squash except spaghetti) 1 small yam (or 1/2 large yam or sweet potato, peeled and cubed) 1 to 2 medium carrots (cut into thick slices) 1 cup water 1 yellow bell pepper (cut into bite-size pieces 1 cup cherry tomatoes 1/2 can chick peas (drained) 2 tablespoons orange zest 1/3 red onion 1 can coconut milk 1 tsp. tamarind paste (or substitute 1 tbsp. lime juice) 2 1/2 tbsp. soy sauce (use wheat-free for gluten-free diets) 1 tbsp. brown sugar 1 tbsp. lime juice (from 1/2 lime) 2 tbsp. orange juice (fresh) 1/2 tsp. turmeric 1 tbsp. rice vinegar (or apple cider or lime juice)

Make yellow curry paste set aside

Garnish: a handful of fresh basil leaves Garnish: 1 tablespoon roasted pumpkin seeds and a few nasturtium flowers (or other edible flowers)

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Prepare pumpkin or squash by cutting it open and scooping out the seeds with a spoon. Cut the pumpkin/squash into cubes, slicing off the skin.

Prepare the rest of the vegetables plus the orange rind.

Place the pumpkin (or squash), yam, and carrots in the wok/ frying pan together with the curry paste and 1 cup water over medium-high heat. Stir well.

When the water begins to boil, reduce heat to medium, stirring occasionally. Allow to simmer for 6-8 minutes, or until vegetables have softened. Add the bell pepper, cherry tomatoes, chickpeas, and orange rind, and onion stirring to incorporate. Simmer for 2 more minutes. Add coconut milk, tamarind paste, soy sauce, brown sugar, lime juice, orange juice, and turmeric. Cook 2 minutes. Do a taste test for salt and spice. If not salty enough, add a little more soy sauce. If not spicy enough for your taste, add more fresh chili (or chili sauce). If too sour, add a little more sugar.

To serve, scoop into a large serving bowl, or portion out on individual plates. Sprinkle with fresh basil leaves and pumpkin seeds, then top with several nasturtium flowers (if using).

Serve with plenty of Thai jasmine rice, and enjoy this colorful and fragrant Thai dish.

Microsoft

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