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 HEA LT HY HARV ES T
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.
Recipes inside: • Colorful Salad
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.
• Squash and Red Lentil Curry
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.
• Millet Stuffed Peppers • Kale Potpie
• Pumpkin Breakfast Cookies • Star Crunches • Spiced Pear Crisp
Red Wing SDA Church
10/20/2015
COLORFUL BEET SALAD
FREQUENTLY ASKED QUESTIONS
1/2 cup uncooked quinoa, rinsed 1 cup frozen organic edamame 1/3 cup slivered almonds or pepitas (green pumpkin seeds) 1 medium raw beet, peeled 1 medium-to-large carrot 2 cups packed baby spinach or arugula, roughly chopped 1 avocado, cubed
Q. Who is sponsoring this?
Dressing: 5 tbsp. lime juice 2 tbsp. olive oil 1 tbsp. chopped fresh mint or cilantro 1 tsp. honey or maple syrup or agave nectar 1/4 tsp. salt
To cook the quinoa: First, rince the quinoa in a fine mesh colander under running water for a minute or two. In a medium-sized pot, combine the rinsed quinoa and 1 cup water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes. Remove the quinoa from heat and let it rest, still covered, for 5 minutes. Uncover the pot, drain off any excess water and fluff the quinoa with a fork. Set it aside to cool. Place edamames in a bowl. Pour hot water over them and let sit for 5 minutes, then drain. To toast the almonds or pepitas: In a small skillet over medium heat, toast the almonds or pepitas, stirring frequently, until they are fragrant and starting to turn golden on the edges, about 5 minutes. Transfer to a large serving bowl to cool.
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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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SPICED PEAR CRISP For topping: 2/3 cup all pupose flour or spelt flour 1 cup regular rolled oats 1/3 cup packed golden brown sugar or sucanat 1/3 cup slivered almonds 2 tsp. grated lemon peel 1 tsp. ground cardamom 1/3 cup safflower oil or Earth Balance For filling: 1/2 cup plus 1 tsp. sugar or less 2 tbsp. tapioca flour 1 tsp. ground cardamom 1/4 tsp. ground nutmeg Pinch of salt 2 1/4 pounds Bosc pears, peeled, quartered, cored, cut into 1inch cubes 2 cups frozen unsweetened raspberries, thawed 1 tbsp. fresh lemon juice
To prepare the beets and carrot: First of all, feel free to just chop them as finely as possible using a sharp chef’s knife OR grate them on a box grater. To prepare the dressing: Whisk together all of the ingredients until emulsified. To assemble the salad: In your large serving bowl, combine the toasted almonds/pepitas, cooked edamame, prepared beets and carrot, roughly chopped spinach/arugula, cubed avocado and cooked quinoa. Finally, drizzle dressing over the mixture (you might not need all of it) and gently toss to combine. You’ll end up with a pink salad if you toss it really well! Season to taste with salt (up to an additional 1/4 tsp) and black pepper. Serve. Adapted from Cookie and Kate Recipe source: http:// cookieandkate.com/2015/raw-beet-salad-with-carrot-quinoaspinach/
Combine first 6 ingredients in processor. Using on/off turns, process until nuts are finely chopped. Add oil or margarine. Using on/off turns, process until small clumps form. (Can be made one day ahead. Cover and refrigerate.) This will make enough topping for a 9x11 pan. Position rack in the center of oven; preheat to 350*F. Oil 8x8x2 inch glass baking dish. Place dish on baking sheet. Mix 1/2 cup sugar, tapioca flour, spices, and salt in a large bowl. Add pears; toss to coat. Add berries and lemon juice; toss gently to coat. Transfer to dish. Sprinkle topping over filling. Bake until liquid thickens and topping is golden, about 55 minutes. Cool 30 minutes. Page 10 Page 3
MILLET STUFFED PEPPERS
STAR CRUNCHES
1 3/4 cups water 3/4 cup millet 2 large red bell peppers, halved lengthwise and seeded 4 ounces flavored baked tofu, diced 2 medium carrots, grated 1/4 cup chopped fresh cilantro 3 tbsp. canola oil 1 1/2 tbsp. reduced sodium tamari 2 tbsp. minced serrano or jalapeno pepper 1 clove garlic, minced 1 tsp. grated fresh ginger 1 tsp. sugar
1/2 cup brown rice syrup 1/3 cup coconut oil 1/3 cup sun butter or almond butter Pinch of sea salt 3 tbsp. raw cacao powder or unsweetened cocoa powder 3 cups brown rice cereal
Position rack in upper third of oven; preheat to 425*F. Combine water and millet in a medium saucepan; bring to a boil over high heat. Cover, reduce heat to maintain a simmer and cook until the millet is tender and the liquid is absorbed, 18-22 minutes. Meanwhile, place bell pepper halves cut-side up in a broilersafe pan. Bake until starting to soften, 6-10 minutes. Remove from the oven. Turn broiler to high. Combine tofu, carrots, cilantro, oil, tamari, chile pepper, garlic, ginger and sugar in a medium bowl. Stir in the millet. Stuff each pepper half with about 1 cup of the mixture. Broil the peppers until heated through and the millet is starting to brown From EatingWell September/October 2015
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In a medium auce pan over medium low heat add the brown rice syrup, coconut oil, sun butter, salt and cacao powder Whisk together until everything is melted and the cacao powder is well incorporated, about 3-5 minutes. Add in the brown rice cereal and mix with a spatula until the cereal is evenly coated with the syrup. With a 1/2 cup scoop, scoop out the mixture onto lined baking sheet being careful with your hands as the mixture may be hot. Scoot all of the mixture out (mine made 10 rounds) and put in the fridge to cool slightly set for about 5 minutes. Now the mixture should be cool enough to flatten with your hands and form into desired shapes. Put back in the fridge for another 30-60 minutes until fully set and ready to eat. If it is hot out or you want a firmer treat, store in an airtight container in the fridge. If it is cool out or you want a softer treat store in an airtight container on the counter for up to 1 week. http://www.theorganicdietitian.com/clean-version-star-crunch-only6-ingredients/
Microsoft
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PUMPKIN BREAKFAST COOKIES 2 Tbsp coconut oil, melted 2 Tbsp honey 1 cup rolled oats 1 cup quick cooking oats 2/3 cup dried cranberries 2/3 cup pumpkin seeds 1/4 cup ground flax 1 tsp pumpkin pie spice 1/2 tsp salt 1/2 cup + 2 Tbsp pumpkin puree Preheat oven to 325. Line a baking sheet with parchment paper. In a small pan warm coconut oil and honey. In a bowl combine pumpkin puree and ground flax. Set aside. In a large bowl combine both kinds of oats, cranberries, pumpkin seeds, pumpkin pie spice and salt. Stir to combine. Add pumpkin puree and flax mixture, honey and coconut oil. stir till fully combined. Drop about 1/4 c sized scoops of mixture on to a cookie sheet and flatten. Bake 20-25 minutes until edges are lightly browned. Let cookies cool on baking sheet before moving to an airtight storage container. http://leelalicious.com/pumpkin-breakfast-cookies/
KALE POTPIE 2 tbsp. extra-virgin olive oil plus 2 tsp, divided 1 cup chopped onion 1/2 cup chopped carrot 1/2 cup chopped celery 3 cloves garlic, minced 2 tsp. chopped fresh thyme or 3/4 tsp. dried 1 tsp. chopped fresh rosemary or 1/4 tsp dried 8 cups chopped kale (1 small-to-medium bunch) 1/4 cup white whole wheat flour 3 cups low-sodium vegetable broth or no-chicken broth 1 15-oz can white beans, rinsed 1/2 tsp. kosher salt 1/2 tsp. ground pepper Biscuits: 1 cup white whole-wheat flour 1 tsp. baking powder 1/4 tsp. baking soda 1/4 tsp. kosher salt 1/4 tsp. ground pepper 3 tbsp. cold Earth Balance, cut into small pieces 3 tbsp. minced fresh chives 1/2 cup cold “buttermilk�
Instructions on next page
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KALE POTPIE CONTINUED
SQUASH AND RED LENTIL CURRY
Preheat oven to 350*F. Coat a 10-inch cast iron skillet or similar 2-quart baking dish with cooking spray. Heat 2 tbsp. oil in a large pot over medium heat. Add onion, carrot and celery and cook, stirring occasionally, until the vegetables are soft, 4-6 minutes. Add garlic, thyme and rosemary; cook, stirring, until fragrant, about 30 seconds. Add kale; cook, stirring often, until tender and wilted, 3-5 minutes. Sprinkle with 1/4 cup flour and cook, stirring, for 30 seconds. Stir in broth, increase heat to high and bring to a boil. Reduce heat to a simmer and cook, stirring, until thickened, about 2 minutes. Stir in beans and 1/2 tsp. each salt and pepper. Transfer the mixture to the prepared pan. To prepare biscuits: Whisk flour, baking powder, baking soda, salt and pepper in a large bowl. Using a pastry blender or your fingertips, cut or rub Earth Balance into the dry ingredients. Stir in the chives. Add “buttermilk” and stir until just combined. Form the dough into 6 biscuits and plac eon top of the vegetable mixture. Lightly brush with the remaining 2 tsp. oil. Place the potpie on a baking sheet. Bake until the biscuits are lightly browned and the filling is bubbling, about 30 minutes. Let cool 5 minutes before serving.
2 tbsp. canola oil 1 1/2 cups diced onion 2 cloves garlic, minced 1 tbsp. minced fresh ginger 2 tsp. curry powder or garam masala 1 20-oz. package cubed peeled butternut squash 1 cup red lentils 1 cup chopped fresh tomato or one 15-oz can diced tomatoes, drained 1 1/2 tsp. salt 4 cups water 1 14-oz. can “lite” coconut milk 5 lime wedges Chopped fresh cilantro for garnish
Heat oil in a large pot over medium-high heat. Add onion, garlic, ginger and curry powder (or garam masala); cook, stirring, often, until the onion is starting to soften, 2-3 minutes. Add squash, lentils, tomato, and salt; cook, stirring, for 1 minute. Add water. Cover and bring to a boil over high heat. Reduce heat to maintain a lively simmer; cook, covered, stirring occasionally, until the squash is tender and the lentils are mostly broken down, about 20 minutes. Stir in coconut milk and simmer until heated through, about 1 minute. Serve with lime wedges and cilantro if desired.
From EatingWell September/October 2015
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Microsoft
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