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 F LAVOR S F ROM SUM M ER S PAS 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 WWSJ, 104.7 FM radio station—24 hour programming, streaming video/audio. Also available through some cable companies like Dish Network and Charter.
Recipes inside: • Tzaziki Sauce • Black bean salad • Zucchini Socca with Caramelized Onions • Fresh Wraps
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.
• Peanut Sauce • Baked Tofu • Ground Veggie Meat • Lime Ginger Coconut Ice Cream • Cucumber Juice
Red Wing SDA Church
09/23/2014
TZAZIKI SAUCE
FREQUENTLY ASKED QUESTIONS
4 tsp. salt 3-4 cloves garlic ½ cup lemon juice 2 packages medium firm tofu 2 tsp. dill 1-2 large cucumbers 1 Tbsp. salt
Q. Who is sponsoring this?
Wash and grate cucumber. Toss with 4 tsp. salt and set aside. Blend 1 Tbsp. salt, garlic, and lemon juice together and then add tofu to blender and blend until smooth. Place tofu mixture in a nice bowl. Squeeze as much water as possible out of the cucumbers and stir into tofu. Finish by adding the dill. Chill and serve! Yields: 3 cups http:/issuu.com/cerilynn/docs
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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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CUCUMBER JUICE
BLACK BEAN SALAD
Wash and cut off the ends of the amount of cucumbers you would like to juice.
1 16-oz. can black beans, rinsed and drained 1 cup cold, cooked brown rice 1 medium tomato, chopped 1/2 cup red bell pepper, chopped 1/2 cup cilantro, coarsely chopped 1/3 cup green onions, sliced
Run cucumbers through a juicer. Place in a pitcher. Take a handful of mint, 1/3 cup honey, and 2 cups of ice cubes along with 2 cups of cucumber juice and blend till slushy. Add back to rest of cucumber juice in pitcher. Drink and feel refreshed!
1 jalapeno pepper, remove stem and seeds 3 Tbsp. oil 1/4 cup lemon juice 1 tsp. cumin 1 ripe avocado, cubed In a large bowl, combine first six ingredients. Drop jalapeno in food processor until minced. Add oil, lemon juice and cumin, then blend again. Toss dressing with bean mixture. Chill at least 2 hours or overnight. Just before serving, add avocado and toss with salad.
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ZUCCHINI SOCCA
LIME GINGER COCONUT ICE CREAM
1/2 cup each—chickpea flour and cornmeal 1 cup lukewarm water 1 tsp. salt 1 tsp. red pepper flakes (or less, or optional) 3 Tbsp. fresh basil, roughly chopped 1 cup (tightly packed) shredded zucchini (squeeze out all extra moisture) 4-6 Tbsp. extra virgin olive oil 1 medium onion, thinly sliced 1 Tbsp. fresh rosemary leaves (optional) 1/2 cup dried tomatoes
2 inch chunk ginger 2 cans coconut milk 3/4 cup sugar 3/4 tsp. Xanthan gum 1/3 cup lime juice Pinch salt Blend ginger and one can of coconut milk until smooth, then add remaining ingredients. Place mixture in ice cream maker and turn on. Let mix until done, about 25 minutes. http://issuu.com/cerilynn/docs
Sift chickpea flour and cornmeal in medium sized bowl; add salt and red pepper flakes, then slowly pour in lukewarm water. Whisk well to eliminate lumps. Stir in 2 Tbsp. olive oil. Cover and let sit (1/2 hour or more). Batter should be somewhat thin, much like crepe batter or heavy cream. While batter rests, make caramelized onions: Coat the bottom of a large pan with olive oil and heat over medium high heat. Add onion slices and stir to coat them with oil, then sprinkle them with salt. Spread the onions out evenly over the pan and let cook, stirring occasionally. Decrease the heat to keep them from drying too much. Let cook another 20-30 minutes, stirring every few minutes. After batter has rested at least 1/2 hour and onions are almost done, add the shredded zucchini and fresh basil to the socca batter—mix well to combine.
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Microsoft
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GROUND VEGGIE MEAT 1 cup walnuts, soaked 6-8 hours and dehydrated 2 cups shredded zucchini 1 cup minced cremini or Portobello mushrooms 1/4 cup minced onions 1/4 cup minced parsley 2 Tbsp. lemon juice 2 Tbsp. tamari Pinch of sea salt and freshly ground black pepper Place the walnuts in a food processor until coarsely ground. Add the zucchini and pulse a few times, being careful not to over process. You don’t want to turn it into mush. Transfer to a mixing bowl, add the mushrooms, onion, parsley, lemon juice, tamari, salt and pepper and mix well. Spread over a dehydrator tray lined with non-stick sheet and dry at 110*F for 2 hours. Transfer to a mesh screen and dehydrate till dry.
WITH CARAMELIZED ONIONS Continued…..
Heat oven to 500* and preheat well-seasoned cast iron skillet (or non-stick 12” pizza pan, or 2 cake pans). When heated to temperature, add 1-2 Tbsp. olive oil ad swirl around the pan to get a nice even coating all the way around and up the sides a bit. Return pans to the oven for a couple of minutes to heat up the oil. Once the oil is heated up, carefully remove the hot pan from the oven and pour your batter in slowly. Bake 10 minutes until the socca is firm and the edges are set. Heat your broiler to a mediumhigh heat, evenly distribute the caramelized onion over the socca. Broil for an additional 3-5 minutes, until the top gets some nicely browned spots. Cut it into wedges, and serve hot. This is great as a meal or as an appetizer. If it is a little thinner and breaks apart easy, no worries at all; this snack is meant to be rustic and eaten with your fingers. Enjoy! www.healthfulpursuit.com/2012/09
Return the ground veggie meat to a bowl and fluff with a fork. Serve warm. Going Raw, Page 93
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FRESH WRAPS
PEANUT SAUCE AND BAKED TOFU
6 cups sprouts or sliced spinach 2 carrots, grated or speared 1 cucumber, speared 1 avocado, sliced 1 red bell pepper, sliced Marinated tofu Rice wrappers 1 recipe Peanut Sauce 1 bowl hot water
1 orange 2 garlic cloves ¼ cup lime juice 1 cup peanuts ½ cup soy sauce, or Braggs Liquid Aminos ½ inch chunk of ginger 2 Tbsp. sesame seeds ¼ cup milk – soy or coconut 1/8 tsp. Siracha sauce or crushed red pepper flakes
Make tofu and peanut sauce. Slice vegetables. Soak rice wrapper in hot water for 10 seconds. Lay on a plate. Arrange vegetables and tofu on wrapper and wrap like a burrito, closing in both ends. Dip in peanut sauce and enjoy!
Blend till smooth and creamy. Chill and serve. Yields: 2 cups BAKED TOFU:
Yields: 16 wraps http://ixsuu.com/cerilynn/docs
2 cloves garlic, crushed 1 Tbsp. crushed ginger 1 tsp. onion powder 1 tsp. green or red curry paste 2 Tbsp. sesame oil 1/3 cup soy sauce or Braggs Liquid Aminos ½ tsp. garlic powder 1 block firm tofu Mix all the ingredients except tofu together. Cut tofu into half inch strips. Gently toss tofu in the sauce. Line a baking sheet with aluminum foil. Distribute tofu evenly on the baking sheet and bake at 425* until crispy – about 15-20 minutes, stirring every few minutes.
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Microsoft
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