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 Sout h of t he Borde r Sa mple 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: • Salsa Criolla • Hearts of Palm Soup w/ Sweet Potato Croutons • Pot of beans from scratch
• Peruvian Green Soy Curls with Rice and Quinoa • Sweet Potato Black Bean Enchiladas • Avocado Cilantro Cream Sauce • Sweet Plantain
Red Wing SDA Church
09/20/2016
SALSA CRIOLLA
FREQUENTLY ASKED QUESTIONS
1 large red onion, sliced paper thin 1/2 cup fresh squeezed lime juice 2 tsp. extra virgin olive oil 2 tbsp. chopped cilantro Sea salt to taste (about 1/4 tsp.)
Q. Who is sponsoring this?
Soak onions in water for 10-60 minutes, then drain. Mix all ingredients together in a small bowl. Let marinate for several hours or overnight. Stir once half way through to make sure all onions get soaked in the juice. Recipe from www.thekitchensnob.com/salsa-criolla/
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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SWEET PLANTAIN BANANAS
HEARTS OF PALM SOUP
2 ripe plantain 2 Tbsp. butter, or could use spray oil 2 tsp. cinnamon 2 Tbsp. brown sugar 2 tsp. vanilla Raisins Vanilla pudding or ice cream (optional)
1/4 cup oil Sea salt to taste 1/2 tsp. ancho or chipotle chili powder or paprika (or to taste) 1 lg. sweet potato, peeled and cut into 1-in. cubes (~2 cups) 10 scallions (green onions) thinly sliced (~1 cup) 2 garlic cloves, chopped 2 (14-oz) cans hearts of palm, drained, rinsed, and sliced 5 cups vegetable broth or chicken broth 2 tbsp. chopped chives
Preheat oven to 350*. Wash peeled plantain and cut each in half (like for banana split), then cut each half into two pieces. Put melted butter or spray oil on a cookie sheet, and line the plantain pieces on the sheet. Mix cinnamon, brown sugar and vanilla and sprinkle on top of the plantain. Bake for 15 minutes, or until golden. Add raisins and bake for another 5 minutes. Serve with ice cream or vanilla pudding. It’s ready to enjoy—this rich dessert from El Salvador! Recipe from Gloria Machado
Preheat the oven to 450*. Line a baking sheet with parchment paper or foil. In medium bowl, mix together 2 tbsp. of oil, salt, and chili powder or paprika. Add the sweet potatoes and toss until thoroughly coated. Spread the sweet potatoes in a single layer on the baking sheet, careful not to overcrowd. Roast for 20-25 minutes, turning half way through, until golden brown on the outside and soft on the inside. Remove from heat and set aside. In large pot, heat the remaining 2 tbsp. oil, over medium low heat. Stir in the scallions and garlic, stirring occasionally, until completely softened, about 12-14 minutes. Raise the heat to medium. Add the hearts of palm and cook till heated through (couple minutes). Add the broth and salt. Raise heat to medium high and simmer for 5 minutes. Blend in batches until completely smooth (hold blender lid down with a towel). Pour back into pot and adjust seasonings to taste. Pour into bowls, add 1/4 cup sweet potatoes to middle and sprinkle with chives. Recipe from www.cathyarkle.com/shepaused4thought/
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POT OF BEANS FROM SCRATCH
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3 cups dried beans of your choice (pinto, adzuki, red, calico, black, kidney or a mixture) 1 large onion, cut into quarters or smaller 2-3 jalapeno or Anaheim chili peppers, seeded and halved Water
Bake the enchiladas, uncovered, for 20-25 minutes, until the sauce is a deep red color and the enchiladas are heated through.
Pick through dry beans, making sure there are no small rocks or stones and removing any off-colored beans. Rinse the beans until water is clean and then put in a pot or bowl and cover with several inches of water (at least 3 cups water to each cup of beans). Let them soak overnight or for 8 hours.
1/2 cup fresh cilantro 1 medium avocado, pitted 2 tbsp. lime juice 1/4 tsp. salt 1/2 tsp. garlic powder
Drain and rinse the beans. Put them in a large pot, but don’t add the water yet. (Time saving step: if you don’t want to cook the soaked beans at this time, you could put them in a bag or container and keep them in the freezer until you are ready to use. This will cut down the cooking time and render the cooked beans completely tender.)
In a food processor, process cilantro until minced. Add the avocado, lime juice, salt, garlic powder, and 3 tbsp. water and process until creamy, stopping to scrape down the bowl as needed.
In a blender, place onion and peppers and enough water to blend until there are no large chunks. Pour this mixture over the beans and add more water, enough to cover the beans by about an inch. Bring to a boil over medium high heat, then reduce heat to simmer until beans until soft (40-60 minutes or more)—the time will vary depending on the size of bean and the freshness of your dry beans. Alternative: Cook in a crock pot for 6-8 hours on high. Salt to taste after beans are cooked. I used Adobo seasoning salt.
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AVOCADO CILANTRO CREAM SAUCE
Meanwhile, make:
Avocado Cilantro Cream Sauce
When the enchiladas are ready to serve, plate them individually and drizzle or spread some of the Avocado Cilantro Cream Sauce on top of each. Garnish with cilantro and green onion, if desired. From Oh She Glows Cookbook
Microsoft
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SW. POTATO BLACK BEAN ENCHILADAS 2 cups sweet potato, peeled and chopped small 1 tbsp. extra virgin olive oil 1 red onion, chopped 2 large cloves garlic, minced Fine-grain sea salt 1 bell pepper, chopped 1 15-oz can black beans, drained and rinsed 2 large handfuls spinach, roughly chopped 2 1/2 cups enchilada sauce 1 tbsp. fresh lime juice 1 tsp. chili powder, or to taste 1/2 tsp. ground cumin 1/2 tsp. kosher salt, or to taste 5 sprouted grain tortilla wraps or gluten-free corn tortillas Preheat oven to 350*F. Lightly grease a large rectangular baking dish. Make the enchiladas: Place the sweet potato in a medium saucepan and add enough water to cover. Bring the water to a boil, then reduce the heat to medium-high and simmer for 5-7 minutes, or until fork-tender. Drain and set aside. In a large skillet, heat the oil over medium heat. Add the onion and garlic and sautĂŠ for about 5 minutes, until the onion is translucent. Season with sea salt. Add the bell pepper, cooked sweet potato, black beans, and spinach. Raise the heat to medium-high and cook for a few minutes more, or until the spinach is wilted. Remove the skillet from the heat and stir in 1/4 cup of the enchilada sauce, the lime juice, chili powder, cumin, and kosher salt. Spread 1 cup of the enchilada sauce evenly over the bottom of the prepared baking dish. Scoop 3/4 cup of the sweet potato filling onto each tortilla. Roll up the tortillas and place them seam side down in the baking dish. Spread the remaining enchilada sauce over the tortillas. If you have leftover filling, spoon it on top as well. Page 8
SOME FACTS ABOUT BEANS Beans can be divided into three groups according to the cooking procedure: 1. Beans that take a very long time to cook tender (soybeans and garbanzos) 2. Beans that cook so quickly no soaking is needed (lentils, split peas) 3. All other beans such as pintos, reds, pinks, navy, limas, kidneys, black-eye peas, small whites, etc. Simmer beans slowly. Cooking too fast can break skins. A teaspoon of oil decreases foaming. At high altitudes beans take longer to cook. Methods for soaking beans: 1. Soak overnight (8 hours) in cold water 2. Bring beans and water to boil on high heat. Immediately turn off heat and let stand for 1 hour. After soaking beans, discard the soaking water. Use fresh water to cook the beans as at least part of the gas -forming enzymes and trisaccharides in the beans go out in the soaking water and can be eliminated. It is important to wait to add salt until after the beans have finished cooking. Adding salt during the cooking process can cause the beans to cook unevenly, with some being soft and others not.
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PERUVIAN GREEN SOY CURLS…. 1 bunch Cilantro 1/4 cup water 1 cup Soy Curls, soaked 1 tsp ground cumin Salt to taste 1 tbsp. olive oil 1 onion, chopped 2 garlic cloves, minced 1 red bell pepper, chopped 2 carrots, chopped (about 1 cup) 1 cup cabbage, chopped 1 cup brown rice 1 cup quinoa 1 cup vegetable broth 1 cup water 1/2 cup frozen peas Place cilantro and water in blender and puree. Set aside. In medium bowl, toss together Soy Curls, cumin, and salt.
GREEN CHILI SAUCE 1 bunch cilantro, leaves and stems 1-2 jalapenos, seeded (to taste) 1 garlic clove 1/4 tsp. salt 1/4 cup olive oil 1/4 cup or more water 3 tbsp. vegan mayonnaise A squeeze of fresh lemon Place all ingredients in food processor or blender and puree. Add more water if needed to reach desired consistency.
Heat oil in a large sauté pan on medium heat. Add soy curls, and cook, turning pieces to brown on both sides. Set aside. Add garlic, onion, peppers, and carrots to pan. Sauté for 3 minutes until softened. Add cabbage and sauté another minute. Rinse rice and quinoa well (at least 3 times); drain. Place rice and quinoa in rice cooker. Add broth, water, Soy curls, pureed cilantro, and vegetables. Cook on white rice setting. Add peas and close rice cooker; let stand for a few minutes. Toss peas into rice and quinoa. Serve with Green Chili Sauce. Page 6 Page 6
Microsoft
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