Warm Spice and Holiday Nice

EAT WELL, LIVE WELL Wa r m Spice a nd Holi day Ni ce

Recipes inside: • Roasted Kale Salad • Wild Rice and Lima Bean Salad w/ Cranberries • Wild Mushroom, Lentil and Olive Burgers • Cashew Garlic Sauce

• Sweet Potato Soup • Harvest Crackers • Gingerbread Granola/Autumn Spice • Pumpkin Tarts Red Wing SDA Church

11/17/2015

ROASTED KALE SALAD 1 cup water ¾ tsp salt, divided 1/3 cup barley ¼ cup olive oil 2 cloves garlic, minced ¾ tsp dried oregano, crushed ¼ tsp cayenne pepper 4 cups stemmed, chopped kale 4 Roma tomatoes, quartered lengthwise 1 medium red onion, halved lengthwise and sliced ¼ inch thick 1 15-oz can chickpeas, rinsed and drained 1 tbsp. lemon juice Salt Ground black pepper (optional) Cook the barley according to directions with the water and ½ tsp salt.

Meanwhile in a small bowl, combine olive oil, remaining salt, garlic, oregano, and cayenne. Place kale in a 15x10 in baking pan. Combine the tomatoes, onion, and chickpeas in another 15x10 baking pan. Drizzle the kale and the tomato mixtures with 1 tablespoon each of oil mixture. Toss to coat. Roast, uncovered, at 350* for about 30 minutes for tomato mixture (or until tomatoes start to shrink and onion and chickpeas start to brown) and 8 minutes for kale (or until edges are brown), stirring once.

Drain barley, if necessary, and transfer to a shallow salad bowl. Add kale and tomato mixture. Add lemon juice to remaining olive oil mixture; whisk to combine. Drizzle over salad; toss. Season with salt to taste. Serve warm, at room temp, or chilled.

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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.

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.

WILD RICE AND LIMA BEAN SALAD 1 lb. fresh or thawed frozen cranberries 1 tbsp. finely grated orange zest 1/2 cup fresh orange juice (from 2 oranges) 1/2 cup plus 2 tbsp. packed fresh mint leaves 1/4 cup plus 2 tbsp. sugar Coarse salt 10 oz. fresh or frozen Lima beans (1 1/2 cups) 2 cups wild rice blend 3 tbsp. extra virgin olive oil 2 tbsp. minced shallot 1 tbsp. lime juice 2 tbsp. fresh flat-leaf parsley leaves Pulse cranberries, orange zest and juice, 1/2 cup mint, sugar, and 2 teaspoons salt in a food processor just until finely chopped. Transfer to a small bowl. (Relish can be refrigerated, covered, up to 1 day.)

Cook lima beans in a pot of generously salted boiling water until tender, 3 to 4 minutes. Transfer with a slotted spoon to an ice-water bath; let cool completely, then drain. Meanwhile, return pot of water to a boil and stir in rice. Reduce heat to medium and simmer until tender, 35 to 40 minutes; drain. Spread rice on a lightly oiled rimmed baking sheet; let cool completely.

Heat 1 tablespoons oil in a medium skillet over medium. Add shallot and cook, stirring occasionally, until soft, 2 to 3 minutes. Add lima beans; season with salt. Cook, gently stirring occasionally, until warmed through, 2 to 3 minutes.

Transfer lima-bean mixture to a large bowl. Stir in rice, 1/3 cup relish, lime juice, parsley, and remaining 2 tablespoons mint and 1 tablespoon oil. Taste for salt, add if needed.

Adapted from http://www.marthastewart.com/1133556/wild-rice-andlima-bean-salad-cranberry-relish Page 3

WILD MUSHROOM….BURGERS

FREQUENTLY ASKED QUESTIONS

Makes 6-8 patties 1 cup beluga lentils 1 tbsp. coconut oil 1 red onion, sliced Couple pinches sea salt 2 cups mixed wild mushrooms, sliced (shiitake, oyster, chanterelle…)

5 cloves garlic, minced 3 tablespoons fresh rosemary 1 tablespoon fresh thyme 2 tablespoons tamari ½ cup sunflower seeds 15 kalamata olives 2 tablespoons olive oil 1 tablespoon Dijon mustard

Q. Who is sponsoring this?

Wash and drain lentils. In a medium saucepan, cover with 2 cups water, bring to a boil, cover, reduce to simmer and cook until tender (about 20-25 minutes). Remove lid off to cool and set aside.

Drain if there is any water left.

In a frying pan heat coconut oil. Add sliced onions and a pinch of salt. Cook until softened, about five minutes, then add garlic, rosemary and thyme. Cook for a few minutes, then add sliced mushrooms. Allow the mushrooms to cook without stirring for a few minutes so that they brown on one side. After five minutes, stir mushrooms and add tamari, stir to coat. When mushrooms are cooked, remove from heat and set aside.

In a food processor grind sunflower seeds until they resemble breadcrumbs. Add cooked lentils, mushroom mixture, mustard, and olive oil. Pulse to blend. You may need to help this process by stirring once in a while. Avoid adding too much liquid.– the mixture should be really thick. Season to taste.

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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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NO-BAKE PUMPKIN TARTS 1 cup walnuts (V EGA PALEO) ¼ cup shredded coconut 2 tablespoons maple syrup 1 tablespoon coconut oil, melted ¼ teaspoon salt

1 cup pumpkin puree ¼ cup almond milk ¼ cup coconut oil, melted ¾ cup Medjool dates, pitted 1 teaspoon vanilla 1 teaspoon cinnamon ¼ teaspoon ground ginger ⅛teaspoon ground cloves Line a standard muffin tin with 8 parchment cups, and set aside.

To prepare the crust, pulse the walnuts and shredded coconut in a small food processor until ground into a fine meal. (Be careful not to over-process, or you'll wind up with nut butter instead!) Add the maple syrup, coconut oil and salt and process again until just mixed, and the dough sticks together when pinched between your fingers. Scoop the dough by heaping tablespoons into the 8 parchment cups and use your fingers to press down and form a crust for each cup. Place the pan in the fridge to set while you prepare the filling.

To prepare the filling, simply combine all of the ingredients in a blender, and blend until completely smooth and creamy. (If your dates aren't soft enough to blend easily, soak them in warm water for 10 minutes beforehand.) Remove the pan of crusts from the fridge, and pour the batter evenly into the 8 cups. Smooth the top, then return to the fridge to set completely, about 4-6 hours.

When the center of the filling is firm to the touch, the tarts are ready to serve!

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Author: Detoxinista.com

Pit and roughly chop olives. Add to the food processor and stir to combine (you want them to remain in fairly large chunks).

Form 6-8 balls with the mixture, slightly smaller than a baseball. Press to flatten into patties, but keep them thick.

Press around the outside edge to prevent them from cracking.

You can warm the burgers two ways. Remember that they are already fully cooked, so all you need to do is heat them up.

Frying pan: heat a small amount of coconut oil and cook the burger on one side until golden, 4-6 minutes, then flip and cook on opposite side. Serve.

Oven: Cook burgers in a 375°F/ 190°C oven for 15 -20 minutes, flipping halfway through bake time. ***********************Cashew Garlic Sauce**************************

½ cup raw cashews, soaked for at least 4 hours Scant ½ cup water 1 small clove garlic (start with just ½) 2 tablespoons extra virgin olive oil 4 teaspoons freshly squeezed lemon juice 2 tablespoons chives ½ teaspoon sea salt Squirt honey or maple syrup Soak cashews for at least 4 hours, up to 12. Drain and rinse well.

Add cashews to a food processor or blender, which ever is the most powerful. Add ½ clove garlic, all other ingredients and ¼ cup of water. Blend on high and add the remaining water in increments until the desired consistency is reached – not too thick, not too runny. Season to taste and add the other half clove of garlic if desired. http://www.mynewroots.org/site/2012/11/wild-mushroom-lentilburgers-with-cashew-garlic-sauce-at-whole-living/ Page 5

SWEET POTATO SOUP

GINGERBREAD GRANOLA

2 large sweet potatoes, peeled and chopped 2 cups carrots, peeled and chopped 1 small onion, chopped 1 teaspoon each, ground cinnamon, ground ginger, ground curry powder 1 quart of vegetable broth 2 cups coconut milk 1/3 cup maple syrup salt

1 1/2 cups old-fashioned rolled oats 1/4 cup uncooked millet or uncooked quinoa (or substitute additional rolled oats) 1/4 cup ground flaxseed (or substitute rolled oats) 3/4 cup raw nuts (I used a mix of almonds, pecans, and hazelnuts) 1/2 teaspoon kosher salt 1/2 teaspoon cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon ground cloves 1/4 cup melted coconut oil or olive oil 3 tablespoons pure maple syrup 2 tablespoons molasses 3/4 teaspoon pure vanilla extract Mix-ins: 1/4 cup chopped candied ginger 1/4 cup golden raisins, dried cranberries, or diced dried apricots

Put all the ingredients into the crockpot and sprinkle with seasonings. Top with the stock and simmer on a low setting until the vegetables are soft. Transfer this pot of goodness to a blender or use your immersion stick blender and puree until smooth. Mix in the cream and maple syrup and keep on low for serving.

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Place rack in the center of your oven and preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a silpat mat.

In a large mixing bowl, stir together the oats, millet, flaxseed, nuts, salt, cinnamon, ginger, and cloves. Drizzle the coconut oil, maple syrup, molasses, and vanilla over the oat mixture, then stir until well combined and evenly moistened.

Spread the granola in an even later on the prepared baking sheet, then use the back of a spatula or your fingers to press it into a flat, even layer. Bake for 20 minutes, remove from oven, stir in the candied ginger and golden raisins, then press back into a flat layer.

Bake 10 additional minutes, until golden and fragrant (the granola will still be a little moist). Remove from oven and let cool completely. The granola will continue to crisp and dry as it cools. http://www.wellplated.com/gingerbread-granola/

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HARVEST CRACKERS CONTINUED

HARVEST CRACKERS

Remove the cakes from the pans and let them cool completely.

Transfer to a freezer container and freeze solid, several hours or over night. (If you're planning to freeze the loaves for longer than a day, wrap them in foil before freezing. Loaves can be kept frozen for up to 3 months.)

1 cup dried cranberries, soaked in hot water 15 minutes 3/4 cup pecans, toasted and rough chopped 1 cup all-purpose flour 1 cup whole wheat, rye, spelt, or other whole-grain flour 1 1/2 tablespoons minced fresh rosemary (or 1 tablespoon dry rosemary) 2 teaspoons baking soda 1 teaspoon salt 2 cups almond milk with 2 teaspoons lemon juice, let sit 15 minutes 1/3 cup packed brown sugar 1/2 cup pepitas or pumpkin seeds 1/4 cup sunflower seeds Special Equipment: 6 mini-loaf pans (4" x 2 1/2")

When ready to make the crisps, heat the oven to 300°F. Position one rack in the top third of the oven and a second rack in the bottom third.

Remove one of the loaves from the freezer and slice it as thin as possible using a serrated knife, 1/8- to 1/16-inch thick. Lay the slices in a single layer on a parchment-lined baking sheet — the crackers can be close, but make sure they don't actually touch. Continue slicing additional loaves until you've filled two sheet pans.

Bake the slices for 15 minutes. Flip the slices, and continue baking for another 10 to 15 minutes. The crackers are done when they are no longer pale in the middle, feel dry to the touch, and are curled slightly at the edges. It's ok if they're still flexible in the middle; the crackers will crisp significantly as they cool.

Transfer the baked crackers to a cooling rack to cool completely.

Continue baking the remaining loaves.

Crackers will keep in an airtight container on the counter for several weeks.

http://www.thekitchn.com/recipe-harvest-crackers-with-cranberriespecans-amp-rosemary-recipes-from-the-kitchn-197627

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Preheat the oven to 350°F. Spray the mini-loaf pans with non-stick coating and arrange on a parchment-lined baking sheet.

In a large mixing bowl, whisk together the flours, rosemary, baking soda, and salt. Whisk in the brown sugar, making sure to break up any big clumps. Pour the almond milk with lemon juice over the flours and stir gently with a spatula just until no more dry flour remains.

Drain the cranberries. Add the cranberries, chopped pecans, pepitas, and sunflower seeds to the batter. Stir gently to mix the them evenly throughout the batter.

Divide the batter evenly between the mini-loaf pans, filling them about 3/4 full. Transfer the baking sheet with loaf pans to the oven.

Bake 30 to 35 minutes, until the tops have domed and turned golden-brown, and a toothpick inserted into the middle of the cakes comes out clean.

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