Found a great tasting recipe from Linda Johnson of the Micheff Sisters that is healthy. There is very little cholesterol if any in this recipe with the ingredients I used. There is some sodium in the meatless sausages so monitor the amount if need be. Here are the ingredients:

1/2 cup onions, chopped
1 cup fresh green onion, sliced
1 Tbsp. olive oil
2 cups sausage -style gluten burger (or meatless sausage)
1/2 cup mushrooms, chopped
1 tsp. salt
1 tsp McKay’s beef-style seasoning
1 tsp McKay’s chicken style seasoning
4 cups plain soy milk
1/4 cup soy margarine, melted **
1/2 cup unbleached white flour
4 cups cooked soy noodles

In a medium skillet, saute onions in olive oil until almost done. Add the mushrooms, green onions and burger and saute. Put 3 1/2 cups of the soy milk into a medium saucepan. Take the remaining 1/2 cup of cold soymilk and mix with the 1/2 cup of flour and soy margarine. Whip together until smooth and stir into the cold soymilk in the saucepan. Cook over medium heat until it bubbles and thickens slightly. Add the sausage mixture and soy noodles and gently stir until mixed. Serve with your favorite vegetables and whole wheat bread.

** 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 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

A good dark German bread would go great with this recipe. I cut up some freshly picked squash and sliced a few pieces and ate the squash raw as a side dish with some dark bread.

I used Ronzoni Healthy Harvest cholesterol free-yolk free extra wide noodle style whole wheat blend pasta in a 12 oz. package. I also found Tofurky Kielbasa vegan Polish-Style meatless sausage. I used whole wheat pastry flour because I don’t keep white flour in the house.

The recipe was very good and you can modify the pasta or meatless product to your choice. Make sure you stir the soymilk as you heat it so the flour doesn’t start to clump up.

Our brain cells are in our frontal lobe of the brain. This is the area of the brain where our spiritual being is located. By taking care of how we treat our bodies determines the health of those cells and your bodies overall health. God’s Holy Spirit communicates with our spiritual being. If you are not nourishing your body with good nutrition and water, your cells will not be healthy. Your spiritual being also won’t be as open to the Holy Spirit.

I have noticed a much deeper overall improvement in my spiritual, physical, emotional, and mental health since I started watching what I put in my body. I only drink distilled water and do have a decaf green tea for breakfast. Try being good to yourself for a period of time and see if you are more at peace and are slow to anger or blame. One other tip is to remove the negative media that is prevalent in today’s fast paced world. I don’t miss hearing about how many people were murdered, raped, or robbed banks in Seattle or Vancouver yesterday.

The cooking school that my church sponsored gave me this recipe. The recipe is from the Lifestyle Center of America. Now that the weather is warming up, it is time to make some salads. Here is a healthy salad and I included the nutritional yield.

Peas and Peanut Salad

3 c Peas (uncooked)
1 c Jicama (chopped up) is a root plant normally found near potatoes or onions *
1/2 c Onion (chopped)
1/2 c Lightly roasted, unsalted peanuts
1/4 c Lightly roasted sunflower seeds (salted or unsalted)
1/4 c Raw pepitas (green pumpkin seeds)
1/2 t McCormick “salt-free” garlic and herb seasoning
1/2 t Onion Powder
1/4 t Garlic Powder
1 c Tofu Sour Cream
4 leaves leafy lettuce, red or green
1 stem green onion, fringed for garnish

1. Rinse frozen peas in a colander and drain well. Pour peas out into a serving bowl.
2. Add vegetables, peanuts, and seeds.
3. Mix seasoning together and stir into mixture.
4. Add sour cream and stir all together until well-mixed.
5. Border with leafy lettuce and garnish with green onion.

*Jicama- The root’s exterior is yellow and papery, while its inside is creamy white with a crisp texture that resembles raw potato or pear. The flavor is sweet and starchy, reminiscent of some apples or raw green beans, and it is usually eaten raw, sometimes with salt, lemon, or lime juice and chili powder. It is also cooked in soups and stir-fried dishes.

Yield:  6 cups (12 – 1/2 cup portions)
Analysis:  1/2 cup = 1 carbohydrate, 2 fat, 1 protein choice
Calories:  146
Carbohydrate:  11g
Fat:  9.8g
Protein: 5g
Fiber: 3.7g
Sodium:  219mg
%Cals from Fat:  58%

This quarter the church I attend has an excellent guide to begin each day. The quarter’s focus is on Health and Healing. It is available online and the lessons will impact your health and show you how the Creator made us all to live in abundance and joy. Please take a few minutes and start applying these simple lessons into your life. We are not made to die miserable deaths of obesity, heart disease, and cancer. We are not made to be dependent on pharmaceutical drugs. The Creator made everything that your body needs for good health. Click here to read today’s lesson and bookmark the page so you can start your days reading about Health and Healing.

Contact me if you want to find out how to get a booklet copy of the guide.

Here is a recipe that Hope for Health sent me. I made it tonight and it looks delicious. This takes about 30 minutes to prep and 90 minutes in the oven. Serves 8 people.

1-1/2 c. water
1/2 tsp. basil
1/2 tsp. oregano
2 c. grated carrots
1 c. raw brown rice
1-1/2 c. tomato juice
1/3 c. dry bread crumbs
1 medium onion, chopped
1 medium bell pepper, chopped
1 can (15 oz.) garbanzo beans, drained & rinsed
2 Tbls. Braggs Liquid Aminos
1 c. dry textured soy protein
I used Morningstar Griller Crumbles for my soy protein

Preheat oven to 350 degrees. Lightly coat a 2 1/2 quart baking dish with non-stick Olive Oil cooking spray. Make a layer of rice on the bottom of the dish, then a layer of textured soy protein, then garbanzo beans. Sprinkle oregano and basil over. Layer onion, bell pepper, and carrots. Combine tomato juice, water, and Braggs Liquid Aminos and pour over casserole. Sprinkle bread crumbs over top & cover tightly with foil. Bake at 350 for 1 1/2 hours. Makes a healthy meal that has plenty of protein in it.

Was watching a healthy cooking presentation recently and listened to the presenters describe why chicken is not the healthiest thing for us to eat. A poultry farmer can obtain the government certification of being a ‘free range’ poultry house as long as there is a door on the chicken house. Unless you see for yourself that the chickens you are eating are free range, you may want to avoid eating chicken.

Poultry farmers are in business to grow large chickens as fast as possible. Many poultry farmers give their chickens:
1) Arsenic to keep chickens from moving around so the chickens fatten up quicker.
2) Antibiotics to keep chickens from getting sick or diseased.
3) Growth hormones to speed up growth in the chickens.
If you ever visit a chicken house, you would see the chickens walking around in animal feces due to having arsenic in their food and you would have a hard time staying in the chicken house long because of the odor.

Is there an alternative to eating chickens? Yes. You can make a good tasting substitute and not have to worry about diseased animals. I was not able to get the exact measurements of the recipe the cooking show presenters gave but have a good idea the following will work.

1. Buy a Firm package of Tofu and freeze overnight. Thaw next morning if you will make this for your evening meal.
2. In a mixing bowl add:
1/4 cup of bread crumbs
1 teaspoon of sea salt
1/2 cup of yellow cornmeal
1/2 cup of whole wheat pastry flour
3. In a smaller bowl add:
1/2 cup soymilk
2 Tablespoons of Braggs Liquid Aminos or a Healthy Soy Sauce and stir wet mixture to blend.
4. Cut tofu strips to resemble a long chicken nugget. You should be able to get at least 8 strips.
5. Dip in wet mixture and saturate so the tofu strips will pick up the flavors then put in dry mix bowl and get all four sides breaded.
6. Place 2-3 Tablespoons of olive oil in skillet and fry on medium heat making sure you turn to get all four sides browned. Enjoy your new alternative to chicken nuggets.

How can I best share a healthy diet with people that need to eat healthy? Over 60 percent of our nation is now overweight. Our nation has a serious problem with diabetes, heart disease, and obesity.

Yesterday I was shopping and noticed many people that were overweight were buying frozen pizzas, tv dinners, and processed foods. People had many packages of unhealthy soda drinks loaded with harmful phosphoric acid in their shopping carts.

I buy fresh fruits and vegetables, nuts, whole grains, and legumes and have learned much about eating a nutritious diet to stay healthy. Each morning I turn on a distilled water machine and make a gallon of water to use during my day. I drink one half my ideal body weight in ounces each day and also give my cat distilled water.

When you want to help people, how do you approach people? Do you have a blog? Do you share knowledge? Should I just accept that is the way most of America wants to be and not say anything?

Thanks for your input!

Learned something interesting on a recent Whole Wellness Club call. A member shared that their mother in Germany would soak oats overnight and that way in the morning, the oats are soft and edible without needing to be cooked. You don’t lose any nutrition or enzymes due to the oats being cooked. I found that an equal measure of oats and water then stir is all you have to do. I have tried steel cut oats the past 2 mornings that way and add in some blueberries and a teaspoon of cinnamon and a dash of honey. Stir well and enjoy!

I made this today and instead of using regular butter, I used the butter alternative I make from coconut milk. That recipe is below the instructions.

3/4 cup plus 1/2 Tbsp 100 Percent Whole Wheat Flour
1/2 cup Brown Sugar
1/2 cup Old-Fashioned Oats
1 tsp Cinnamon
1 stick Cold Butter, in chunks * ( butter alternative below )
1/2 cup Pecans, chopped
2 1/2 lbs. Apples, peeled
1/2 cup Dried Cranberries
1/4 cup Maple Syrup

1. For the topping, put 3/4 cup whole wheat flour, brown sugar, oats, cinnamon, and butter in a food processor and pulse to form moist clusters. Mix in pecans.

2. Cut the apples into 1/2-inch chunks and put them in a buttered 9 1/2 inch, 2-quart pie pan. Add cranberries, maple syrup, and 1/2 Tbsp flour; mix. Scatter on topping. Place pan on a parchment lined baking sheet. ( I used a long pyrex and just sprayed the glass with an olive oil spray ).

3. Bake at 375 F for 40 minutes. Serve warm, at room temperature, or chilled.

Serves 10. Per serving: 300 calories, 45g carbs, 3g protein, 25 mg cholesterol, and 14g fat. * These figures are accurate for regular butter. The fat and cholesterol would be lower with butter alternative.

* ** 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 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

I get recipes and DVD’s from a great business located in Knoxville, Illinois. Hope for Health believes in many of the same principles that we do in the Whole Wellness Club. This is a recipe from Hope for Health and it takes less than an hour to make. Cooking time is right around 50 minutes at most. There are seven vegetables in this soup. Enjoy!

4 cups Water
1 tsp. Salt
1/4 tsp. Minced Garlic
2 Celery Stalks, Chopped
2 Carrots, Chopped
1/4 tsp. Crushed Red Pepper
1 Medium Onion, Diced
4 Medium Potatoes, Diced

In a 6-quart or larger pot, bring water to a boil. Add all above ingredients. Cook at a low boil until carrots and celery are tender ( about 20 minutes ).

1 – 15 oz. Can Sweet Peas ( unsalted )
1 – 15 oz. Can Diced Tomatoes ( in juice )
1 – 15 oz. Can Vegetarian Chili Beans
Optional : 12 oz. Bag Shell Noodles or Macaroni Noodles

Add canned peas, tomatoes, and beans. Turn temperature down and simmer about 20 minutes until flavors have mixed well. Serve and Enjoy !

Optional: For a Minestrone Soup, in a separate pot, cook conchiglie shell noodles or macaroni noodles according to package directions. Set aside. When adding canned vegetables, add 2-3 cups ( 1/2 package ) of cooked and drained noodles.

Here is a great tasting recipe I found from Hope for Health. There are no animal products in this vegan roast.

Marinated Tomatoes

2 Tomatoes, thinly sliced
1 1/2 Tbls. lemon juice
1 Tbls. extra virgin olive oil
1 tsp. oregano
1/2 tsp basil
1/4 tsp. sea salt

Mix oil, lemon juice, salt and spices in bowl. Layer tomatoes in bowl to marinate. Stir gently occasionally and marinate for a few hours.

Do you get tired of oatmeal for breakfast? I did and found a recipe for a vegetarian loaf that has Grape Nuts as its main ingredient. I decided to try a bowl of warm Grape Nuts for breakfast to break up the weekday cycle of oatmeal for breakfast. Instead of regular milk I buy Soy Milk. Just cover one cup of Post Grape Nuts with enough soy milk that your consistency is almost like a soup. Turn your pot on medium and let it warm for about 8 minutes. I like to put blueberries on all of my morning cereals as well. Enjoy! Read the labels as the store brand of Grape Nuts was from just ‘wheat’ and not whole wheat like the Post Grape Nuts are.

Still harvesting corn from my large garden. It is amazing how much food you can grow in a 1/2 acre area. My fruit trees and vegetable garden have been feeding me for months now. I have plenty put away in quart jars for the winter and next year. God is good. Takes quite a bit of effort which actually keeps you in good shape. Plus you benefit from the fresh air and sunshine.

I.    I Open My Mind to Prosperity

List Your Desires Below:

Cross off as they manifest and add new ones. This is the way to get results.

3. List what you now have to be thankful for:

(c) Copyrighted 1971 by Catherine Ponder