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 AUT UM N’S PA LAT E
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: • Heavenly Carrot Cake Baked Oatmeal • Napa Cabbage Salad • Roasted Beets with Chimichurri • Cashew Corn Chowder • Cilantro Cream • Beans and Rice with Pico De Gallo • Kale Chips • Pumpkin Scones with Maple Glaze
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
10/21/2014
HEAVENLY CARROT CAKE OATMEAL
FREQUENTLY ASKED QUESTIONS
2 1/4 cups rolled oats 1 1/2 tsp. ground cinnamon 1 1/2 tsp. baking powder 1/4 tsp. sea salt 1 1/2 cups lightly packed shredded carrots 2 1/2 cups unsweetened almond milk 1/3 cup pure maple syrup 2 tsp. pure vanilla extract 1 1/2 tsp. freshly grated ginger or 1/2 tsp. grd. ginger 1/4 cup raisins 1/2 cup chopped walnuts halves
Q. Who is sponsoring this?
Preheat oven to 375* and lightly grease an 8x11 casserole dish. In a large bowl, mix dry ingredients. In separate bowl, mix remaining ingredients, except raisins and walnuts. At wet mixture to dry mixture and stir until combined. Pour mixture into prepared dish and smooth out with a spoon. Press down on the oatmeal with a spoon or your hands so the oats sink into the milk. Sprinkle on the walnuts and raisins and press down lightly again. Bake, uncovered, for 32-37 minutes or until lightly golden along edges. The oatmeal will still look a bit soft or wet in some spots when it comes out of the oven, bit will firm up as it cools. Let cool for 10 minutes before serving. Garnish with Coconut Cream, a drizzle of maple syrup or non-dairy yogurt. Enjoy warm, at room temp, or chilled!
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.
http://ohsheglows.com/print-recipe/?id=799 Page 2
Page 11
PUMPKIN SCONES WITH MAPLE GLAZE
COCONUT CREAM
1 cup raw pecans 2 cups whole wheat or spelt flour 1 Tbsp. baking powder 1/4 cup brown sugar, packed 1 tsp. cinnamon 1/2 tsp. ginger 1/4 tsp. nutmeg 1/4 tsp. cloves or allspice 1/2 tsp. salt 1/3 cup solid coconut oil 3/4 cup pumpkin puree 1/4 cup milk of choice (almond, soy, etc) 1/2 tsp. vanilla extract Preheat oven to 425*. Place nuts in single layer on rimmed baking sheet lined with parchment paper. Toast nuts in oven until fragrant, about 3 minutes. Chop the nuts into very fine pieces. In a medium mixing bowl, combine the flour, 3/4ths of the chopped nuts, baking powder, sugar, spices, and salt and whisk together. Use a pastry cutter or fork to cut the coconut oil into dry ingredients. Stir in pumpkin puree, milk and vanilla extract. At first it will seem like there isn’t enough liquid to wet the dough, but keep mixing until you have thoroughly incorporated the wet and dry ingredients. If you must, use your hands to knead the last of the flour into the dough. Form dough into a circle 1 inch deep. Cut into 8 even slices. Separate slices and place on baking sheet. Bake 15-17 minutes, until lightly brown—during this time, whisk together glaze. Drizzle glaze over warm, baked scones and sprinkle with nuts. Enjoy!
1. Grab a can of full-fat can coconut milk (without guar gum listed as an ingredient) 2. Place can in the fridge overnight. 3. Remove the chilled can from fridge and FLIP it upside down 4. Open the can. See the liquid at the top? You won’t be whipping this part. 5. Pour the coconut liquid into another bowl 6. Scoop the coconut cream into your chilled bowl 7. Whip the cream. 8. Add in a touch of sweetener and vanilla extract and whip it again. You can use regular cane sugar, confectioner’s sugar, or even a touch of maple syrup. I find 2-3 teaspoons usually does the trick for my taste buds. I also like to add about 1/4-1/2 tsp pure vanilla extract or a vanilla bean. The vanilla really takes it over the edge – I don’t suggest skipping it! Read More: http://ohsheglows.com/2012/08/30/coconutwhipped-cream-a-step-by-step-photo-tutorial/#ixzz3GAAG8Qo9
Page 10 Page 3
NAPA CABBAGE SALAD
RANCH STYLE KALE CHIPS
1 head Napa cabbage, washed thoroughly, and finely sliced 2 tomatoes, diced 3 medium carrots, peeled and grated fine 1/2 bunch green onions, sliced thin, or 1 sweet onion, diced 1 1/2 to 2 cups chicken substitute/soy curls
1-2 bunches of kale (curly kale is best) 1/2 cup raw cashews 1/4 cup hot water 1/4 cup fresh lemon juice 1 clove garlic 1 tsp. garlic powder 1 tsp. onion powder 3 Tbsp. fresh chopped dill 1 tsp. salt Red or sweet onion sliced very thin
Dressing: 3/4 cup Vegenaise 1/4 cup lemon juice 1 tsp. celery salt Combine cabbage, tomatoes, carrots, green onions in a bowl. Mix the dressing and pour over the salad. Mix and chill. If salad is to sit for a time before serving, add tomatoes just before.
Page 4
Wash, de-stem, dry and tear kale into large pieces. Set aside in large bowl. Blend all ingredients in blender except kale, dill and onions. Place kale in large bowl, pour cashew sauce over the kale, add the dill and stir/massage the cashew mixture into the kale. When almost mixed add the sliced onions. Place kale leaves on dehydrator trays and dehydrate at 105 till crunchy about 4 or 5 hours. Or place on baking trays and bake low at 170 till crunchy or 350 for 10 minutes or till crunchy.
Microsoft
Page 9 Page 9
BEANS AND RICE W/ PICO DE GALLO To cook brown rice: In heavy saucepan, bring 2 cups water to a boil. Add 1 cup brown rice (I prefer long grain). Cover, and when water returns to a boil, turn heat down to low. Cook for 45 minutes without peeking or stirring. (“Parboiled brown rice� is a quick option.) Lentils: 1 cup lentils 3 cups water 1-2 bay leaves Bring all to a boil, then turn heat down to simmer and cook an additional 30-45 minutes. Salt to taste. Pinto or Black beans: 1 cup beans Water 1 onion 1 Anaheim chili pepper Soak beans overnight or for 8 hours. Drain off soaking water. Add fresh water to cover beans by 1-2 inches. Add whole onion and halved, seeded chili pepper. Bring to a boil, then turn heat down to simmer and cook for 45-60 minutes, or until done. Salt to taste. (Crock pot works well, too!) Pico De Gallo 10-12 Roma tomatoes, chopped 1 medium onion, chopped 1 clove garlic, pressed garlic 1/2 Anaheim chili pepper/1 jalapeno/1 Serrano pepper, chopped Small handful chopped cilantro Lime juice and salt to taste Page 8
ROASTED BEETS W/ CHIMICHURRI 8 small beets Chimichurri: 1/4 cup extra virgin olive oil 4 Tbsp. lime juice 1 small green onion, thinly sliced 1/2 cup coarsely chopped fresh flat-leaf parsley 1 Tbsp. finely chopped fresh oregano 1/2 tsp. sea salt 1/4 tsp. dried red pepper flakes Preheat oven to 400*. Pierce beets with a fork, place them in a small baking dish, and cover with a snug-fitting lid. Bake for 45-60 minutes, until fork-tender. Remove from oven and allow to cool. While beets roast, prepare Chimichurri. Combine oil, lime juice, green onion, parsley, oregano, salt, and red pepper flakes in a small bowl. Whisk thoroughly and set aside. Remove skins from beets. Slice beets crosswise 1/2-inch thick. Carefully toss beet slices with Chimichurri and serve immediately.
Page 5
CASHEW CORN CHOWDER
CILANTRO CREAM
1 Tbsp. coconut oil or ghee 2 medium yellow onions 6 cloves garlic 2 tsp. seas salt 2 tsp. turmeric 1 tsp. cumin Cayenne to taste 3 ears fresh corn or 2 1/4 cup frozen corn 4 cups vegetable broth 1 Tbsp. freshly squeezed lime juice 1/2 cup raw cashews, soaked overnight (4 hours minimum)
1/2 cup raw cashews, soaked overnight (4 hours minimum) 1 Tbsp. freshly squeezed lime juice 1 cup cilantro (leaves only, loosely packed) 1/2 cup water 1 Tbsp. raw honey (or agave) 1 tsp. sea salt Pinch cayenne, if desired 1/2 small clove garlic, if desired.
Heat oil in a large pot over medium heat. When hot, add turmeric, cumin and cayenne and cook for about a minute, until fragrant. Add onions and salt, and cook for 5 minutes until softened. Add garlic. If the bottom of the pot becomes dry, add a little broth instead of oil to moisten things up. While the onions and garlic are cooking, husk the cobs of corn if using corn on the cob. Add corn kernels to the pot and stir to coat with spices. Cook for 5 minutes, then add the remaining broth. Bring to a boil, then lower to a simmer and cook until the corn is bright yellow and sweet, about 5 minutes. During this time, make the cilantro cream. Once the corn is cooked, remove pot from heat and transfer the soup to a blender, reserving a few tablespoons of the whole corn kernels for garnish. Add soaked and rinsed cashews. Blend on high until completely smooth. Add water to thin, if desired. Season to taste. Return soup to pot to keep warm if necessary. Serve with cilantro cream and a few kernels of corn. Page 6 Page 6
Put all ingredients in a blender and blend on high until completely smooth. Season to taste. Store leftovers in a sealed glass container. http://www.mynewroots.org/site/2012/09/cashew-corn-chowderwith-cilantro-cream/
MAPLE GLAZE FOR RECIPE ON PAGE 10 1 cup powdered sugar 1/8 tsp. sea salt 1 Tbsp. melted coconut oil 1/2 tsp. vanilla 1/4 cup pure maple syrup, more if needed
Microsoft
Page 7 Page 7