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 Pur pl e Pl a nt Powe r
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: • Kidney Bean with Walnuts • Roasted Purple Potatoes & Cauliflower • Black Rice Stir Fry
• Tuscan Kale and Carrot Soup • Magical Blueberry Vanilla Chia Seed Jam • Fudgy Chocolate (Carob) Beet Cake with Chocolate (Carob) Avocado Frosting
Red Wing SDA Church
10/18/2016
KIDNEY BEANS WITH WALNUTS
FREQUENTLY ASKED QUESTIONS
2 tsp. cumin seeds 7 tbsp. red wine vinegar or lemon juice 6 tbsp. olive oil 5 15– to 16– ounce cans kidney beans, rinsed and drained 1 medium-size red onion, finely chopped 1 1/2 cups walnuts, coarsely chopped 1/2 cup chopped fresh cilantro or parsley, plus additional for garnish Romaine lettuce leaves Additional chopped walnuts
Q. Who is sponsoring this?
Toast cumin in skillet over medium heat until fragrant, about 2 minutes. Whisk vinegar/lemon juice and oil in bowl to combine.
Combine kidney beans, onion, 1 1/2 cups walnuts, and 1/2 cup chopped cilantro in large bowl. Add vinegar/lemon juice and oil mixture. Toss gently to blend; season with salt. Let salad stand at room temperature for 2 hours. (Can be made 6 hours ahead; refrigerate. Bring to room temperature before serving.) Line and fill large bowl with lettuce leaves. Spoon salad into bowl. Garnish salad with additional cilantro and walnuts and serve.
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.
-www.epicurious.com Page 2
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NOTES:
ROASTED PURPLE POTATOES... 1 small head of cauliflower 3-4 purple potatoes 1 tsp. each - rosemary, thyme and oregano Few dashes salt (to taste) Small amount of olive or avocado oil Toss potatoes and cauliflower with salt and oil, in a mixing bowl. Place on baking tray and bake at 350 degrees for 25-30 minutes. Add herbs during the last 10 minutes. Enjoy!
-Barbara Christiansen Page 10 Page 3
BLACK RICE STIR FRY
CHOCOLATE AVOCADO FROSTING
3 tbsp. oil 12 ounces firm tofu, drained, cut into 1-inch pieces Coarse salt 1 Japanese eggplant, halved lengthwise and sliced into 1/2inch pieces 1-2 tbsp. minced fresh ginger 2 cloves garlic, minced 3 scallions, thinly sliced (white and green parts separated) 1/4 head red cabbage, sliced (4 cups) 1/2 bunch purple kale, torn into 2-inch pieces (3 cups) 2 cups cooked black rice (1 cup dry) 1 tsp. Sriracha sauce 1 tbsp. low-sodium soy sauce 1-2 tbsp. fresh lime juice
2 avocados, halved and pitted 1/2 cup unsweetened cocoa powder or carob 1/2 cup maple syrup 2 tbsp. melted coconut oil 1/2 tsp. vanilla extract Few pinches of salt
Preheat a wok over medium-high heat for 1 minute. Add 1 tablespoon oil, swirling to coat. Season tofu with salt and cook until golden and crispy, about 5 minutes. Remove and set aside. Add 1 tablespoon oil and cook eggplant, stirring, until golden and tender, about 8 minutes. Remove and set aside. Add remaining tablespoon oil and cook ginger, garlic, and scallion whites, stirring, 1 minute. Add cabbage, kale, and 1/4 cup water and cook, stirring, until kale is tender, about 3 minutes. Mix in rice. Once heated through, add tofu and eggplant. Stir in Sriracha and soy sauce. Remove from heat; stir in lime juice. Garnish with scallion greens.
Scoop out the flesh of the avocados and place in the bowl of a food processor. Puree until smooth. Add remaining ingredients and puree again, scraping down the sides of the bowl. To assemble the cake: Place the first layer on your cake stand or serving plate. If the top is uneven, carefully even it off with a knife. Smooth on about half of the frosting and top with the second cake layer. Smooth on remaining frosting and add any decorations you like! (If you made 1 9-inch layer, you will have enough frosting to coat the sides, if you want.) Refrigerate before serving. The cake can be served immediately, but I like it best after being refrigerated overnight. Enjoy!
-Adapted from Minimalist Baker -Martha Stewart Page 4
Microsoft
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FUDGY CHOC BEET CAKE Whisk together almond milk and cream of tartar in a large CONTINUED bowl. Let sit about 5 minutes to curdle.
To the almond milk mixture, add 1 cup beet puree, sugar, coconut oil, and vanilla extract. With a hand mixer (or in a stand mixer), beat until foamy, about 30 seconds. (This is important so that the coconut oil does not separate and solidify.) Sift in remaining ingredients. Beat again to incorporate. Divide between the cake pans. Bake at 350* until a toothpick inserted in the center comes out with fudgy crumbs, 30-35 minutes. Remove and cool completely in the pans on wire racks. Then, if time allows, transfer pans to the fridge to cool further. Run a knife around the edge of the cake pan before inverting the cake and peeling off the parchment paper. (Be sure you allow the cakes to cool completely before removing, or they will not hold together!)
TUSCAN KALE AND CARROT SOUP 2 bunches multicolored carrots, cut into 1-inch chunks (about 4 cups) 4 cups low-sodium vegetable broth 1 15-ounce can diced tomatoes in juice 2 12-ounce bunches of Tuscan kale, thinly sliced 1/4 cup chopped fresh basil, plus 6 whole leaves, divided 2 tbsp. chopped chives, plus handful whole chives, divided 1 15-ounce can white beans, rinsed and drained 1 tbsp. balsamic vinegar or lemon juice Bring carrots, broth, tomatoes with juice, and 2 cups water to a simmer in large stockpot with steamer insert over medium heat. Place kale, whole basil leaves, and whole chives in steamer insert. Set steamer inside stockpot, cover, and steam 5-7 minutes, using tongs to stir halfway through. Remove and discard basil and chives. Add kale, beans, and vinegar/lemon juice to soup, and return to a simmer. Season with salt as desired. Stir in chopped basil and chives just before serving. Serves 8
-Vegetarian Times, October 2013 Page 8
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MAGICAL BLUEBERRY VANILLA CHIA JAM
FUDGY CHOCOLATE/CAROB BEET CAKE
3 cups fresh blueberries 3-4 tbsp. pure maple syrup, to taste (or other liquid sweetener) 2 tbsp. chia seeds 1/2 tsp. pure vanilla extract
2 medium beets 2 cups plain unsweetened almond milk 1 tbsp. cream of tartar 1 1/2 cups raw turbinado sugar (or substitute cane sugar) 1/2 cup melted coconut oil 1 tbsp. vanilla extract 1 1/2 cups oat flour 3/4 cup almond meal 1 cup unsweetened cocoa powder or carob 2 tsp. baking soda 1 tsp. baking powder Pinch of salt
In a medium-sized non-stick pot, bring the blueberries and 3 tbsp. of maple syrup to a low boil. Stir frequently, and reduce heat to low-medium to simmer for about 5 minutes. Lightly mash the blueberries with a potato masher or fork, leaving some for texture. Stir in the chia seeds until thoroughly combined and cook the mixture down, over low-medium heat, until it thickens to your desired consistency, or about 15 minutes. Stir frequently so it doesn’t stick to the pot. Once the jam is thick, remove from heat and stir in the vanilla extract. Add more maple syrup to taste if desired. Enjoy on toast, English muffins, oatmeal, vegan overnight oats, oat bars, tarts, cookies, banana soft serve, smoothies, and more. The jam should keep for at least a week, or longer, in an air-tight container in the fridge.
-www.ohsheglows.com Page 6 Page 6
To roast the beets: Preheat oven to 400*. Chop the stems off your beets, as well as the tips if they are long. Scrub clean. Wrap in foil and roast until a fork slides easily to the center of the beet, 60-75 minutes. Remove, unwrap, and set aside until cool enough to handle. Once cooled peel the beets by pushing the skins off with the back of a knife. They should slide off easily. Cut the beets into chunks and place in the bowl of a food processor. Puree, scraping down the sides as necessary. You may have to add a bit of water to encourage the beets to puree. Scoop out 1 cup of puree for this recipe—the rest is leftover. To make the cake: Lower the oven temperature to 350*. Coat two 8 inch cake pans with cooking spray. Line with parchment paper and spray again. Set aside…… to next page———> Microsoft
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