Danielle Shares Health & Prosperity
3 John 2 I pray that you may prosper in all things and be in health, just as your soul prospers.
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Banana or Mango Lassi
Lassi is a sweet and spicy beverage from India that traditionally is made with yogurt. This dairy-free version is delicious and makes a wonderful breakfast or snack.
Ingredients
Makes 3 servings
2 cups fortified plain or vanilla soy- or rice milk
1 frozen or fresh banana, or 1 small ripe mango, peeled and cut into chunks
3 pitted dates, chopped
1 teaspoon ground cardamom
1/4 teaspoon black pepper
Directions
Combine all ingredients in blender and process until very smooth and creamy. Serve cold.
Tip: Lassi is best served well chilled. If the nondairy milk and fruit are cold, you can serve at once. If they are room temperature, the lassi will taste best if it is chilled in the refrigerator for at least 30 minutes before serving.
Per serving (3/4 cup): calories: 135; fat: 2.6 g; saturated fat: 0.4 g; calories from fat: 17.3%; cholesterol: 0 mg; protein: 5.8 g; carbohydrates: 24.4 g; sugar: 13.1 g; fiber: 3.3 g; sodium: 85 mg; calcium: 188 mg; iron: 1.8 mg; vitamin C: 3.7 mg; beta-carotene: 11 mcg; vitamin E: 2 mg
Recipe by Jo Stepaniak found in Breaking the Food Seduction by Neal Barnard, M.D.
Ingredients
Makes 3 servings
2 cups fortified plain or vanilla soy- or rice milk
1 frozen or fresh banana, or 1 small ripe mango, peeled and cut into chunks
3 pitted dates, chopped
1 teaspoon ground cardamom
1/4 teaspoon black pepper
Directions
Combine all ingredients in blender and process until very smooth and creamy. Serve cold.
Tip: Lassi is best served well chilled. If the nondairy milk and fruit are cold, you can serve at once. If they are room temperature, the lassi will taste best if it is chilled in the refrigerator for at least 30 minutes before serving.
Per serving (3/4 cup): calories: 135; fat: 2.6 g; saturated fat: 0.4 g; calories from fat: 17.3%; cholesterol: 0 mg; protein: 5.8 g; carbohydrates: 24.4 g; sugar: 13.1 g; fiber: 3.3 g; sodium: 85 mg; calcium: 188 mg; iron: 1.8 mg; vitamin C: 3.7 mg; beta-carotene: 11 mcg; vitamin E: 2 mg
Recipe by Jo Stepaniak found in Breaking the Food Seduction by Neal Barnard, M.D.
Vegetarian Pot Roast Recipe
Ingredients for Vegetarian Pot Roast Recipe
4 cups stale bread, cut into dice
2 cups hot almond or soy milk
2 tablespoons vegetable fat
4 tablespoons chopped onion
Scant ½ teaspoon sago
2 cups well-cooked brown beans or lentils, well drained
4 tablespoons flour
2 eggs
Salt
1 cup coarsely chopped walnuts
Instructions
Put the onion, the savory, and the fat into a small saucepan and let simmer over the fire for a few minutes to soften the onion, but do not brown.
Add 1/2 teaspoon salt and the milk.
Bring to a boil and pour over the diced bread.
Sift the flour into a frying pan and stir continuously over the fire until a light brown color.
Add the chopped nuts and continue stirring until they are warmed through, but not browned at all.
Beat the eggs slightly and add to the mixture; then add the browned flour, nuts, and mix.
Have the cooked beans or lentils drained, and mashed very fine or put through a colander, and blend with the above mixture, with salt to taste.
Pack in a well-oiled (2-pound) bread tin, and bake in a medium oven until set and a nice brown.
Set aside for 30 minutes to cool partially; then turn out in an oiled baking pan, and pour over it a thin brown gravy and bake in a good oven for 1/2 hour, basting it over the top occasionally with the gravy.
Serve with cranberry sauce or baked apple.
Recipe by LoveToKnow member on Recipes.com subdomain.
4 cups stale bread, cut into dice
2 cups hot almond or soy milk
2 tablespoons vegetable fat
4 tablespoons chopped onion
Scant ½ teaspoon sago
2 cups well-cooked brown beans or lentils, well drained
4 tablespoons flour
2 eggs
Salt
1 cup coarsely chopped walnuts
Instructions
Put the onion, the savory, and the fat into a small saucepan and let simmer over the fire for a few minutes to soften the onion, but do not brown.
Add 1/2 teaspoon salt and the milk.
Bring to a boil and pour over the diced bread.
Sift the flour into a frying pan and stir continuously over the fire until a light brown color.
Add the chopped nuts and continue stirring until they are warmed through, but not browned at all.
Beat the eggs slightly and add to the mixture; then add the browned flour, nuts, and mix.
Have the cooked beans or lentils drained, and mashed very fine or put through a colander, and blend with the above mixture, with salt to taste.
Pack in a well-oiled (2-pound) bread tin, and bake in a medium oven until set and a nice brown.
Set aside for 30 minutes to cool partially; then turn out in an oiled baking pan, and pour over it a thin brown gravy and bake in a good oven for 1/2 hour, basting it over the top occasionally with the gravy.
Serve with cranberry sauce or baked apple.
Recipe by LoveToKnow member on Recipes.com subdomain.
Apricot Smoothie
This smoothie has a delightfully lighter sweetness than most other smoothies. Apricots are a wonderful source of vitamin A, C, and beta-carotene.
Ingredients
Makes 3 servings
1 cup frozen banana chunks
1 cup frozen apricots
1/4 cup apple juice concentrate
3/4 cup fortified soy- or rice milk
Directions
Combine all ingredients in a blender and process until smooth. Serve immediately.
Per serving (1 cup): calories: 142; fat: 1.5 g; calories from fat: 9.2%; cholesterol: 0 mg; protein: 3.5 g; carbohydrates: 31 g; sugar: 20.6 g; fiber: 3.1 g; sodium: 42 mg; calcium: 89 mg; iron: 1.2 mg; vitamin C: 10.2 mg; beta-carotene: 579 mcg; vitamin E: 1.4 mg
Recipe from Jennifer Raymond M.S., R.D. found in Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Melina, M.S., R.D.
Ingredients
Makes 3 servings
1 cup frozen banana chunks
1 cup frozen apricots
1/4 cup apple juice concentrate
3/4 cup fortified soy- or rice milk
Directions
Combine all ingredients in a blender and process until smooth. Serve immediately.
Per serving (1 cup): calories: 142; fat: 1.5 g; calories from fat: 9.2%; cholesterol: 0 mg; protein: 3.5 g; carbohydrates: 31 g; sugar: 20.6 g; fiber: 3.1 g; sodium: 42 mg; calcium: 89 mg; iron: 1.2 mg; vitamin C: 10.2 mg; beta-carotene: 579 mcg; vitamin E: 1.4 mg
Recipe from Jennifer Raymond M.S., R.D. found in Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Melina, M.S., R.D.
Johann Strauss Leading Vienna Orchestra
When I was young and serving in the US Air Force over in West Germany, my father was engaged in construction projects overseas. He had me meet him in Vienna, Austria one Christmas. We went to see the Nutcracker and the Vienna Orchestra. I have enjoyed classical music ever since.
I received this video in a birthday greeting this morning from a business contact that lives in Switzerland. Enjoy Johann Strauss leading the orchestra!
I received this video in a birthday greeting this morning from a business contact that lives in Switzerland. Enjoy Johann Strauss leading the orchestra!
Mexican Corn Chowder
This chowder is full of spice and flavor, without the added fat or cholesterol.
Ingredients
Makes 10 servings
2 - 3 cups peeled and chopped potatoes (about 1 pound)
2 cups vegetable broth or water
1 yellow onion, chopped
2 garlic cloves, minced
1 red bell pepper, seeded and chopped
1 teaspoon ground cumin
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon turmeric
1/4 teaspoon black pepper
2 15-ounce cans corn (1 can undrained, 1 can drained)
1 4-ounce can diced green chilies
1 - 2 cup fortified soy- or rice milk
Directions
Place potatoes in a pot with broth or water. Cover and simmer until tender, about 20 minutes.
In a separate pan, heat 1/2 cup of water and cook onion, garlic, and bell pepper over medium heat until soft, about 5 minutes. Add cumin, basil, salt, turmeric, and black pepper and cook 5 minutes, stirring often.
When potatoes are tender, mash them in their cooking water and add onion mixture.
Blend one can of corn, with its liquid, until smooth, 2 to 3 minutes, then add it to the soup.
Add remaining can of corn, diced chilies, and 1 cup of non-dairy milk. Stir to mix. Add more non-dairy milk if a thinner soup is desired.
Heat gently until very hot and steamy.
Per serving (1 cup): calories: 112; fat: 1.4 g; saturated fat: 0.2 g; calories from fat: 10.8%; cholesterol: 0 mg; protein: 4 g; carbohydrates: 23.7 g; sugar: 4.8 g; fiber: 3.2 g; sodium: 347 mg; calcium: 54 mg; iron: 1.6 mg; vitamin C: 32.2 mg; beta-carotene: 428 mcg; vitamin E: 0.7 mg
Recipe from Jennifer Raymond M.S., R.D. found in Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Melina, M.S., R.D.
Ingredients
Makes 10 servings
2 - 3 cups peeled and chopped potatoes (about 1 pound)
2 cups vegetable broth or water
1 yellow onion, chopped
2 garlic cloves, minced
1 red bell pepper, seeded and chopped
1 teaspoon ground cumin
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon turmeric
1/4 teaspoon black pepper
2 15-ounce cans corn (1 can undrained, 1 can drained)
1 4-ounce can diced green chilies
1 - 2 cup fortified soy- or rice milk
Directions
Place potatoes in a pot with broth or water. Cover and simmer until tender, about 20 minutes.
In a separate pan, heat 1/2 cup of water and cook onion, garlic, and bell pepper over medium heat until soft, about 5 minutes. Add cumin, basil, salt, turmeric, and black pepper and cook 5 minutes, stirring often.
When potatoes are tender, mash them in their cooking water and add onion mixture.
Blend one can of corn, with its liquid, until smooth, 2 to 3 minutes, then add it to the soup.
Add remaining can of corn, diced chilies, and 1 cup of non-dairy milk. Stir to mix. Add more non-dairy milk if a thinner soup is desired.
Heat gently until very hot and steamy.
Per serving (1 cup): calories: 112; fat: 1.4 g; saturated fat: 0.2 g; calories from fat: 10.8%; cholesterol: 0 mg; protein: 4 g; carbohydrates: 23.7 g; sugar: 4.8 g; fiber: 3.2 g; sodium: 347 mg; calcium: 54 mg; iron: 1.6 mg; vitamin C: 32.2 mg; beta-carotene: 428 mcg; vitamin E: 0.7 mg
Recipe from Jennifer Raymond M.S., R.D. found in Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Melina, M.S., R.D.
My Best Friend
Many years ago I was thirsty for the peace that my grandparents and father had in their lives. I asked God to make the peace that my relatives had available to me. My life was a disaster and I knew there was a better way. Over time, I found the best friend anyone can ever have...Jesus...I am on my way to Sabbath School now to learn how to be more like my best friend !
Here are a few websites that may be of use to anyone you know that also needs spiritual health:
Hope Channel
3 Angels Broadcasting
Sabbath Truth
Here are a few websites that may be of use to anyone you know that also needs spiritual health:
Hope Channel
3 Angels Broadcasting
Sabbath Truth
Cannellini Beans with Kale
This dish is simple to make and quite tasty as a side, appetizer, or main dish, if paired with whole grains. Kale is a spectacular source of calcium as well as vitamins K and A—important for maintaining healthy skin and strong bones, supporting the immune system, and producing red blood cells.
Ingredients
Makes 4 servings
1 large onion, thinly sliced
3/4 cup vegetable broth, divided
2 bunches curly kale or dinosaur kale, chopped or torn into bite-size pieces
2 15-ounce cans cannellini beans, drained and rinsed
zest and juice from 1 lemon
2 tablespoons sesame seeds
1 teaspoon toasted sesame oil (optional)
1 teaspoon Braggs Liquid Aminos (Bragg
Liquid Aminos is a gluten-free soy sauce substitute made with NON-GMO
soybeans and contains 16 Amino Acids. Find this product at your local
food store or online at www.bragg.com.)
Directions
Preheat a large wok or skillet over medium heat. Add onion and 1/2 cup broth and sauté for 3 minutes. Add kale, the remaining 1/4 cup broth, beans, and lemon zest and juice. Cook on low until tender.
Sprinkle with sesame seeds and if using, Bragg Liquid Aminos.
Per serving (1/4 recipe): calories: 295; fat: 4.1 g; saturated fat: 0.7 g; calories from fat: 11.6%; cholesterol: 0 mg; protein: 18.6 g; carbohydrate: 50.6 g; sugar: 4.6 g; fiber: 13.5 g; sodium: 501 mg: calcium: 259 mg; iron: 7.2 mg; vitamin C: 71 mg; beta-carotene: 13099 mcg; vitamin E: 2.8 mg
Recipe by Isis Israel, Food for Life Educational Alliance Partner
Meals That Will Help Your Body Lose Weight - Guaranteed !
Eat Foods As Grown to Lose Weight
This morning I was motivated to write a sample menu of what I eat on a typical day. This diet consists of no animal products. Animal products are loaded with fat your body does not need. You can replace things like butter, eggs, and milk with healthier alternatives. Instead of margarine or other cooking oils, I use water. If you must use an oil for a recipe, use olive oil. It is your healthiest solution for baking and cooking. See below for a healthy butter alternative.Did you know you can give your body more than enough protein every day without having to eat any animal products? I get my protein from seeds, soy, vegetables and beans. Beans are high in fiber and also are loaded with protein. Brown rice and beans is an excellent combination to give you a complete protein.
I promise if you follow this plan, you will gain energy and drop some weight provided you incorporate some exercise into your daily life. Drinking soft drinks is not conducive to good health. These beverages are loaded with sugar and are very acidic. Water is the best thing for your body especially when you want to improve your health.
Our body is in need of water first thing in the morning. Many nutritionists advise that you drink water 30 minutes or more before eating a meal and then do not drink during your meal so digestive juices can work more efficiently. Breakfast is the most important meal of the day so DO NOT skip breakfast!
These meals are designed on the eat like a King at breakfast logic, eat like a Queen at lunch, and eat like a pauper at dinner. Your body needs the larger meals in the morning to have enough fuel for the day. By eating less at the evening meal, you will be able to rest on a stomach that has finished digesting all of your food. I eat my evening meal at 5:00 pm so as to be fully digested by bedtime at 9:00 pm. Your body can rest better by following this plan.
DO NOT EAT SNACKS IN BETWEEN MEALS. You will no longer be hungry in between meals because your body will be getting plenty of nutrition with the following recipes. You will start to feel better as hydration will remove toxins from your system. Animal products are high in fat and cause acid build up in your cells.
As you feel better, the weight will begin to come off and your motivation and self esteem will begin to improve and you are at that point headed for your own success story! Let me know if I can be of assistance as I have been very passionate about healthy living since I lost 70 pounds myself in 2000.
Breakfast:
I start the morning with about 20 ounces of alkalized water right after prayer. I spend about 15 minutes in a meditation before eating breakfast. The meditation will nourish your soul.
Two ounces of VelociTea about 15 minutes before eating to curb appetite.
One-half cup of oatmeal (quick, rolled, or steel-cut oats) and add some blueberries from freezer and stir. Do not add any sugar or butter. Oatmeal contains soluble fiber which helps reduce cholesterol and helps keep blood sugar levels balanced. Oatmeal is the best food for a diabetic to eat in the morning. Oatmeal will also fill you up and prevent the need for snacks in between meals. You may want to add a teaspoon of cinnamon to your oats and a dash of honey.
Banana, 1/2 of a grapefruit and about a half cup of grapes
Two pieces of 100 percent Whole Wheat toast without butter or jam.
Lunch:
Once again, I make sure I have a large glass of water about 30 minutes before lunch. I have a nice variety of meals each day for my big main meal. Here are some ideas:
Two ounces of VelociTea about 15 minutes before eating to curb appetite
Bowl of 13 bean soup
Whole Wheat pasta with homemade pasta sauce and add the saute vegetables below and mix together. Limit the pasta that you eat to once a week.
Saute or steam raw vegetables just long enough to soften them. Here are some favorites that I use: broccoli, green or red peppers, garlic cloves, cauliflower, mushrooms, carrots, celery and onions.
Fish cakes are made from a combination of nuts, oats, spices, and vegetables processed in a food processor. Add a little bit of kelp spice and this mixture tastes just like fish and you do not worry about fish that may have come from polluted waters.
Mama's Meatloaf is a mixture of a different combination of nuts, oats, spices, and vegetables processed in a food processor. You create a meatloaf looking substance and bake for one hour in a pyrex dish. You can add a little ketchup across top of mixture to make it look exactly like meatloaf.
Tofu Walnut Patties is another meat like substitute that is made from oatmeal, nuts, and tofu. You can create a nice sweet and sour sauce to pour over by mixing a little honey, corn starch, water and Bragg's Liquid Aminos.
Dinner:
It is recommended to drink your last glass of water for the day about 30 minutes before eating your evening meal. This will keep you from having to get up and go to the bathroom more than once in the night.
Two ounces of VelociTea about 15 minutes before eating to curb appetite.
Eat a salad everyday. This will help your body get more fiber.
Salad with raw vegetables. Nature has provided some really nice colors in the produce section of the grocery store. Here are some favorites: green or red cabbage, bok choy, eggplant, carrots, tomatoes, squash, cucumbers, greens, onions and chard.
Saute a combination of the above vegetables and eat over a bed of wild or brown rice. Fruit salad-use whatever is in season. This time of year is great for fresh grapes from Chile. Melons are great in summer.
I drink 12 ounces of VelociTea after eating every evening and it keeps me very regular as far as bowel movements the next day.
You can get a free week of VelociTea by going to my website below:
Rush Me a Week of VelociTea
Many of the recipes I mentioned in the above post can be found on my blog below:Healthy Recipes
Butter alternative:3/4 cup coconut milk *
1/2 cup water
2 Tablespoons yellow cornmeal
1/2 teaspoon salt *
May use 1/4 cup unsweetened finely shredded coconut or raw cashew nuts instead of coconut milk, and increase water to 1 and 1/4 cups.
If you have only sweetened coconut, the sugar can be rinsed out with hot water, using a sieve.
1. Place all ingredients in a saucepan and bring to a boil. Simmer 5 minutes. It should begin to thicken, about the consistency of thin porridge. I've learned that this can vary with the cornmeal used, so if it isn't getting thick, add another teaspoon of cornmeal and cook a few more minutes until it is like thin pancake batter or porridge.
2. Place in blender, cover, can turn on low, then increase to high. Blend for about 1 minute until as smooth as possible. (If using shredded coconut or cashews nuts, blend for 2 minutes.)
3. Pour into a container; cover and chill. It will be runny, but sets up when cold. This will keep for about 10 days in the refrigerator, but after a few days it gets stiffer. If this happens, just add a bit of water and stir briskly until soft. I like to make a new batch every week. If there is any of the old still remaining, I stir it into a frozen vegetable dish, such as frozen corn. Makes One Cup
Santa Barbara Welcomes Pastor Taylor
New Pastor Begins Serving
Today was a special day at the Santa Barbara Seventh-day Adventist Church. Pastor Robert Taylor and his wife began serving as the pastoral team.They are returning to Santa Barbara after recently serving the Tillamook, Oregon church. The Taylors have served the Santa Barbara church in the past.
Every time I visit the Santa Barbara church I receive a blessing from God. The orchestra plays beautiful music. The praise song service led by Michelle touched my soul today. Here are a few of the hymns we sang:
Great Is Thy Faithfulness
How Great Thou Art
Holy Holy Holy
The sermon given by Pastor Taylor was centered around Ecclesiastes 3:1-8:
Everything Has Its Time
3 To everything there is a season,
A time for every purpose under heaven:
2 A time to be born,
And a time to die;
A time to plant,
And a time to pluck what is planted;
3 A time to kill,
And a time to heal;
A time to break down,
And a time to build up;
4 A time to weep,
And a time to laugh;
A time to mourn,
And a time to dance;
5 A time to cast away stones,
And a time to gather stones;
A time to embrace,
And a time to refrain from embracing;
6 A time to gain,
And a time to lose;
A time to keep,
And a time to throw away;
7 A time to tear,
And a time to sew;
A time to keep silence,
And a time to speak;
8 A time to love,
And a time to hate;
A time of war,
And a time of peace.
You can listen to the recorded sermon from 21 April 2012 on Santa Barbara's website here:
Time
Red Beet Soup
Beets are easy to grow, making them a very economical choice, even if you buy them from someone else’s garden.
Ingredients
Makes 3 servings
2 cups shredded fresh beets
1 cup unsweetened soymilk or rice milk
2 tablespoons apple juice concentrate
1 1/2 teaspoons fresh dill, or 1/2 dried dill weed, plus more for garnish
1 teaspoon balsamic vinegar
Directions
Put all the ingredients in a blender and process on high speed for 2 to 3 minutes, until completely smooth. Transfer to a medium saucepan and cook over medium heat until the soup is hot and steaming, about 10 minutes. Serve hot.
Tips:
Choose beets that have healthy looking greens attached, and you’ll get two vegetables for the price of one. The nutritious beet greens can be steamed and served as a side dish.
Per serving (1/3 recipe): calories: 108; fat: 1g; calories from fat: 10%; cholesterol: 0 mg; protein: 5 g; carbohydrates: 21 g; sugar: 16 g; fiber: 3 g; sodium: 164 mg
Recipe from Eat Vegan on $4 a Day by Ellen Jaffe Jones
Ingredients
Makes 3 servings
2 cups shredded fresh beets
1 cup unsweetened soymilk or rice milk
2 tablespoons apple juice concentrate
1 1/2 teaspoons fresh dill, or 1/2 dried dill weed, plus more for garnish
1 teaspoon balsamic vinegar
Directions
Put all the ingredients in a blender and process on high speed for 2 to 3 minutes, until completely smooth. Transfer to a medium saucepan and cook over medium heat until the soup is hot and steaming, about 10 minutes. Serve hot.
Tips:
Choose beets that have healthy looking greens attached, and you’ll get two vegetables for the price of one. The nutritious beet greens can be steamed and served as a side dish.
Per serving (1/3 recipe): calories: 108; fat: 1g; calories from fat: 10%; cholesterol: 0 mg; protein: 5 g; carbohydrates: 21 g; sugar: 16 g; fiber: 3 g; sodium: 164 mg
Recipe from Eat Vegan on $4 a Day by Ellen Jaffe Jones
