Gratitude
Hands-on 15 Minutes
Serves 6
1 ( 3.4 oz ) package instant sugar-free, fat-free cheesecake flavor pudding
1 cup almond milk
1/2 ( 15 oz ) can solid pumpkin ( not pumpkin pie filling ) You can store the other 1/2 of the can in a plastic container and refrigerate for another mixing of this recipe.
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 ( 8 oz ) container sugar – free whipped topping
1. Combine pudding mix and milk in a medium bowl; whisk until well blended. Stir in pumpkin, cinnamon, and nutmeg. Add whipped topping and mix thoroughly.
2. Serve immediately or cover with plastic wrap and refrigerate up to two days.
This recipe is from the American Diabetes Association’s 15 Minute Diabetic Meals.
Hands-on 15 Minutes
Serves 6
1 ( 3.4 oz ) package instant sugar-free, fat-free cheesecake flavor pudding
1 cup almond milk
1/2 ( 15 oz ) can solid pumpkin ( not pumpkin pie filling ) You can store the other 1/2 of the can in a plastic container and refrigerate for another mixing of this recipe.
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 ( 8 oz ) container sugar – free whipped topping
1. Combine pudding mix and milk in a medium bowl; whisk until well blended. Stir in pumpkin, cinnamon, and nutmeg. Add whipped topping and mix thoroughly.
2. Serve immediately or cover with plastic wrap and refrigerate up to two days.
This recipe is from the American Diabetes Association's 15 Minute Diabetic Meals.
Gratitude
Louie Schwartzberg is an award-winning cinematographer, director, and producer whose
notable career spans more than three decades providing breathtaking imagery for feature
films, television shows, documentaries and commercials.
As a visual artist, Louie has created some of the most iconic and memorable film moments of our time. He is an innovator in the world of time-lapse, nature, aerial and “slice-of-life” photography – the only cinematographer in the world who has literally been shooting 24 hours a day, 7 days a week continuously for more than 30 years.
We hope you will enjoy his “Gratitude” presentation taped at a TED 2011 conference in San Francisco, CA.
Gratitude
Louie Schwartzberg is an award-winning cinematographer, director, and producer whose notable career spans more than three decades providing breathtaking imagery for feature films, television shows, documentaries and commercials.
As a visual artist, Louie has created some of the most iconic and memorable film moments of our time. He is an innovator in the world of time-lapse, nature, aerial and "slice-of-life" photography – the only cinematographer in the world who has literally been shooting 24 hours a day, 7 days a week continuously for more than 30 years.
We hope you will enjoy his "Gratitude" presentation taped at a TED 2011 conference in San Francisco, CA.
November is American Diabetes Month
Recent numbers by the Centers for Disease Control and Prevention
paint a desperate situation of where we are at, and where we are headed.
-Every 17 seconds, someone is diagnosed with diabetes.
-Diabetes kills more people each year than breast cancer and AIDS combined.
-Recent estimates project that as many as 1 in 3 American adults will have
diabetes in 2030 unless we take steps to Stop Diabetes.
Steps to Stop Diabetes
1. Avoid Processed Foods
2. Cut Down on Animal Products
3. Cut Out Sugar and Diet Sodas and Drink Pure Water
3. Eat Beans, Fruits, Legumes, Nuts, Seeds, Vegetables and Whole Grains
4. Exercise for 30 Minutes a Day Six Days Per Week
Daniel Parsons
No Cholesterol
Buy some organic sweet potatoes and steam them between 5-10 minutes for a healthy treat. A medium sweet potato ( 5 ounces ) has 112 calories and less than 0.1 g of fat. There are many nutrients in the sweet potato and you also get abundant calcium and potassium.
Crispy, caramelized oyster mushrooms contrast with the slightly sweet tomato sauce to make this dish explode with flavor.
Ingredients
Makes about 2 servings
2 cups oyster mushrooms
Water
6 ounces whole wheat vegan linguine
16 ounces crushed fire-roasted tomatoes
1 tablespoon capers
Juice of 1 lemon
Options: 1/2 teaspoon crushed red pepper
4 large basil leaves
Directions
Chop the oyster mushrooms into very large pieces. Over high heat, sear them until they partially brown. Set them aside. Bring enough water to a boil to cook the pasta. Boil the pasta until it is just barely done. Drain.
While the pasta is boiling, add the crushed fire-roasted tomatoes, capers, lemon juice, and optional crushed red pepper to a pot. Simmer this for about 5 minutes. Roll the basil leaves together and slice the roll along the width into thin strips.
Plate the pasta, then pour the sauce over it and top with the fresh basil. Finish the dish off by topping each serving with the seared oyster mushrooms.
The Gourmet Touch: Use half the oyster mushrooms, preparing them as above. In a separate pan, simmer 1/2 cup chanterelle mushrooms in water until they are soft. Remove the chanterelles and mix them with the seared oyster mushrooms, topping the finished dish with them.
Tip: Crisping oyster mushrooms works best in an iron skillet.
Nutrition Information | Per serving (1/2 recipe):
calories: 385; fat: 2 g; calories from fat: 5%; cholesterol: 0 mg; protein: 17 g; carbohydrates: 80 g; sugar: 1 g; fiber: 7 g; sodium: 693 mg
Recipe from Jason Wyrick found in 21-Day Weight Loss Kickstart: Boost Metabolism, Lower Cholesterol, and Dramatically Improve Your Health by Neal Barnard, M.D.
Crispy, caramelized oyster mushrooms contrast with the slightly sweet tomato sauce to make this dish explode with flavor.
Ingredients
Makes about 2 servings
2 cups oyster mushrooms
Water
6 ounces whole wheat vegan linguine
16 ounces crushed fire-roasted tomatoes
1 tablespoon capers
Juice of 1 lemon
Options: 1/2 teaspoon crushed red pepper
4 large basil leaves
Directions
Chop the oyster mushrooms into very large pieces. Over high heat, sear them until they partially brown. Set them aside. Bring enough water to a boil to cook the pasta. Boil the pasta until it is just barely done. Drain.
While the pasta is boiling, add the crushed fire-roasted tomatoes, capers, lemon juice, and optional crushed red pepper to a pot. Simmer this for about 5 minutes. Roll the basil leaves together and slice the roll along the width into thin strips.
Plate the pasta, then pour the sauce over it and top with the fresh basil. Finish the dish off by topping each serving with the seared oyster mushrooms.
The Gourmet Touch: Use half the oyster mushrooms, preparing them as above. In a separate pan, simmer 1/2 cup chanterelle mushrooms in water until they are soft. Remove the chanterelles and mix them with the seared oyster mushrooms, topping the finished dish with them.
Tip: Crisping oyster mushrooms works best in an iron skillet.
Nutrition Information | Per serving (1/2 recipe):
calories: 385; fat: 2 g; calories from fat: 5%; cholesterol: 0 mg; protein: 17 g; carbohydrates: 80 g; sugar: 1 g; fiber: 7 g; sodium: 693 mg
Recipe from Jason Wyrick found in 21-Day Weight Loss Kickstart: Boost Metabolism, Lower Cholesterol, and Dramatically Improve Your Health by Neal Barnard, M.D.
Whole Wellness Club Fireside Chat
Join Dr. James Chappell on the weekly Wednesday evening health call with Whole Wellness Club owner Chuck Dhuey. The call is at 7pm Pacific or 10pm Eastern time. Troy Aupperle who is the CEO of Enzymology Research Inc. will be on the call tonight the 9th of November 2011.
One guest is chosen at random to receive one of the high quality Whole Wellness Club products.
There is no charge to be a Whole Wellness Club member.
In November 2011, you can also win an autographed copy of Dr. Chappell’s book: A Promise Kept by simply inviting a guest to the call.
The dial in number is 775-335-3180 enter 530312 # when prompted.
You can also listen online at this teleseminar link:
Do you appreciate your freedom? Read this Email from Dowell Chow that just had to be shared……
This shocking story is repeated in many repressive countries where AWR broadcasts. Some details may sound familiar but each person is distinct and precious in God’s heart. I received her story [name withheld] the other day from a pastor working in an unnamed location. You’ll soon see why I have so few details. I am sharing this story with the request that it not be utilized in any way that may jeopardize the safety of our believers in these places. I know you will understand.
The Letter:
One Friday evening, I found an unfamiliar face in my church. Her tanned face was like that of an athlete in her early 30s. “Who is she?” I softly welcomed her and led the vespers service.
After worship, the woman silently sat in the vacant church—as if she is waiting for someone. “Well,” I pondered… “She might have something to talk about.” I walked up to her and broke into her silence.
“I escaped North Korea.” She said quietly. With a troubled look, she continued talking, “I am so sorry, but could you do me a favor?”
“How can I help you?” I responded.
An awkward silence hung between us for some time. She said in a low voice. “I know there is prejudice against North Korean refugees.” I was surprised and supposed that she would ask for a safe shelter where she could hide, money to move, or a way to defect to South Korea. But she said, “I want to be baptized. This is the only thing I want to ask of you. Please give me baptism.”
I responded, “I cannot give you baptism without preparation. Do you know what it means to accept Christ and be baptized?”
“Yes,” she said. “While hiding out I learned about the Lord through daily radio broadcasts.”
She continued her surprising story: When she escaped North Korea she met a goodhearted Chinese family, and stayed in hiding with them for several years. But life was hard because they did not speak Korean and she was constantly afraid of being arrested.
One day, while flipping channels on the radio, she heard a Korean language broadcast. The radio program was the Voice of Hope from Adventist World Radio. At first, she couldn’t understand the concepts of Christianity. But the program became the real hope of her life—a life that was full of hardship and loneliness. She began to listen every morning and evening—finally accepting Jesus Christ as her personal Savior.
“This is the last chance for me,” she said. “I must try to get to the South.
“Even if I am arrested, I want to die in faith. I’ve been led by God’s grace and it was not an easy way. So, please let me get baptized.”
What pastor could reject such a desperate request? So I asked her to stay one more week for Bible studies. She postponed her schedule to leave and started studying the Bible. Her concentration was incredible. I’ve never seen a person like her stand before God with such a thirsty soul. We could feel the presence of the Holy Spirit. After the week, we had a secret baptismal ceremony.
We locked all the doors and windows and began to praise the Lord with lowered voices and tears of joy. In the small bathroom of the worship place, I put her into the bathtub. Although the ceremony was humble, I believe that it truly delighted God.
Then, she left to seek her freedom—the church members and I eagerly praying for her safety.
Just before crossing the border of China, I received a phone call from her—her voice full of hope. Her words still ring in my ears. “I safely arrived at the border. Please pray for me. Tonight is the time. I will call you later in South Korea.”
I wondered, “Will it be possible for her to climb over eight wire fences to cross the desert of death?” I was filled with regret. I should have stopped her but the only thing I could do was to pray.
Several months later, a guide who led her to the border called me and told me the devastating story. That evening she was caught by police while jumping over several fences. She was taken to North Korea and executed. I stood frozen, so surprised I couldn’t move.
The memory of her baptism came vividly to mind. Tears of joy had flowed from her eyes and down her cheeks. I remembered her crying out, “I want to die in faith.”
Maybe she had a premonition of her future, I don’t know. But I know we will meet her on that day of Christ’s second coming.”
She is now asleep in Jesus, but praise God, she experienced His love and will join Him in the clouds when He returns. Yes, because of compassionate supporters like you, AWR is able to broadcast the message of hope over closed borders and past guards who are willing to kill all who attempt escape.
As many of us sit securely in a nation of many freedoms, it’s almost impossible to imagine the hardships and suffering the people of some countries face at this very moment.
The people of North Korea are dying without Christ—without any hope, but your financial gifts can change that! Your partnership with AWR will bring hope and eternal life to many people. One hour of broadcasting which will blanket all of North Korea is only $115. A full week of broadcasts is just $1,619 and you can sponsor an entire month for slightly over $7000.
Remember: AWR goes where missionaries cannot go!
In His Service,
Dowell Chow
President AWR ( Adventist World Radio )
Creamy Tofu Palak Paneer
Ingredients
Makes about 4 servings
For the tofu paneer:
1 16-ounce block firm tofu
1 tablespoon grated fresh ginger or ginger paste
1 tablespoon lemon or lime juice
1 teaspoon garam masala
salt, to taste
For the palak:
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder or crushed red pepper
1/2 teaspoon turmeric (optional)
1 teaspoon grated fresh ginger
2 tomatoes, chopped
salt, to taste
1/2 cup chopped onion
2 bunches fresh spinach, chopped roughly and boiled in about 1/4 cup water until tender, or 1 16-ounce bag frozen spinach (approximately 4 cups steamed)
1/3 cup plain soy yogurt or other plant-based yogurt
Directions
To prepare the tofu, place it in a flat colander (or plate) with a weight on top for at least half an hour, or preferably overnight, keeping it in the refrigerator. One can also use a tofu press to prepare it. Ensure all the water is drained and the tofu is suitable to marinate. Cut tofu into cubes or roughly one-inch squares.
While tofu is being pressed, mix together ginger, lemon or lime juice, garam masala, and salt in a bowl adding water to the mixture if it’s too thick.
Put the tofu cubes in the freshly prepared marinade in a baking pan and let it stand about 30 minutes to an hour, turning it a couple of times to make sure all the surfaces absorb the marinade.
Bake tofu for about 20 minutes at 300 F.
While tofu is cooking, heat a large sauté pan and dry roast cumin, coriander, chili powder or crushed red pepper, and turmeric over low heat, otherwise the spices will burn. Add ginger and tomatoes with any liquid from the tomatoes. Cook mixture over medium heat until the juice from the tomatoes is almost evaporated, and the tomatoes are cooked.
Separately, in a large sauté pan add a little salt to the chopped onion and “fry” it in its own juice. Add steamed spinach. Add tomato and spice mixture and let the mixture simmer for a few minutes to absorb the water. Then add plant-based yogurt, mixing thoroughly. Add tofu cubes and cook until warmed through.
Nutrition Information | Per serving (1/4 recipe):
calories: 144; fat: 5.9 g; saturated fat: 1.1 g; calories from fat: 34.5%; cholesterol: 0 mg; protein: 14.8 g; carbohydrate: 12.9 g; sugar: 4.8 g; fiber: 5.3 g; sodium: 420 mg: calcium: 466 mg; iron: 8.2 mg; vitamin C: 32 mg; beta-carotene: 8945 mcg; vitamin E: 3.4 mg
Brown Basmati Rice
Ingredients
Makes 3 servings
1 cup dry brown basmati rice
2 cardamom pods
salt, to taste
1 whole clove (optional)
1 cinnamon stick (optional)
Directions
Place rice in 2 cups water for 1 to 2 hours. The soaking is not necessary but helps to reduce the time of cooking, and the rice will be nice and fluffy.
In a medium saucepan, roast cardamom pods (and clove and cinnamon, if using) over low heat until an aroma arises. Add soaked rice with soaking water and a bit of salt to the pan. Cook over low heat until rice is tender. Alternately you can cook this in a rice cooker.
Tip: Make sure the rice is cooked according to personal preference before turning down the heat. If reheating is needed, add additional water as necessary.
Nutrition Information | Per serving (1/3 recipe):
calories: 223; fat: 1.1 g; saturated fat: 0.2 g; calories from fat: 4%; cholesterol: 0 mg; protein: 4.6 g; carbohydrate: 48.5 g; sugar: 0.4 g; fiber: 3.6 g; sodium: 153 mg: calcium: 16 mg; iron: 0.8 mg; vitamin C: 0 mg; beta-carotene: 0 mcg; vitamin E: 0.1 mg
Recipes by Nandita Shah
Creamy Tofu Palak Paneer
Ingredients
Makes about 4 servings
For the tofu paneer:
1 16-ounce block firm tofu
1 tablespoon grated fresh ginger or ginger paste
1 tablespoon lemon or lime juice
1 teaspoon garam masala
salt, to taste
For the palak:
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder or crushed red pepper
1/2 teaspoon turmeric (optional)
1 teaspoon grated fresh ginger
2 tomatoes, chopped
salt, to taste
1/2 cup chopped onion
2 bunches fresh spinach, chopped roughly and boiled in about 1/4 cup water until tender, or 1 16-ounce bag frozen spinach (approximately 4 cups steamed)
1/3 cup plain soy yogurt or other plant-based yogurt
Directions
To prepare the tofu, place it in a flat colander (or plate) with a weight on top for at least half an hour, or preferably overnight, keeping it in the refrigerator. One can also use a tofu press to prepare it. Ensure all the water is drained and the tofu is suitable to marinate. Cut tofu into cubes or roughly one-inch squares.
While tofu is being pressed, mix together ginger, lemon or lime juice, garam masala, and salt in a bowl adding water to the mixture if it’s too thick.
Put the tofu cubes in the freshly prepared marinade in a baking pan and let it stand about 30 minutes to an hour, turning it a couple of times to make sure all the surfaces absorb the marinade.
Bake tofu for about 20 minutes at 300 F.
While tofu is cooking, heat a large sauté pan and dry roast cumin, coriander, chili powder or crushed red pepper, and turmeric over low heat, otherwise the spices will burn. Add ginger and tomatoes with any liquid from the tomatoes. Cook mixture over medium heat until the juice from the tomatoes is almost evaporated, and the tomatoes are cooked.
Separately, in a large sauté pan add a little salt to the chopped onion and “fry” it in its own juice. Add steamed spinach. Add tomato and spice mixture and let the mixture simmer for a few minutes to absorb the water. Then add plant-based yogurt, mixing thoroughly. Add tofu cubes and cook until warmed through.
Nutrition Information | Per serving (1/4 recipe):
calories: 144; fat: 5.9 g; saturated fat: 1.1 g; calories from fat: 34.5%; cholesterol: 0 mg; protein: 14.8 g; carbohydrate: 12.9 g; sugar: 4.8 g; fiber: 5.3 g; sodium: 420 mg: calcium: 466 mg; iron: 8.2 mg; vitamin C: 32 mg; beta-carotene: 8945 mcg; vitamin E: 3.4 mg
Brown Basmati Rice
Ingredients
Makes 3 servings
1 cup dry brown basmati rice
2 cardamom pods
salt, to taste
1 whole clove (optional)
1 cinnamon stick (optional)
Directions
Place rice in 2 cups water for 1 to 2 hours. The soaking is not necessary but helps to reduce the time of cooking, and the rice will be nice and fluffy.
In a medium saucepan, roast cardamom pods (and clove and cinnamon, if using) over low heat until an aroma arises. Add soaked rice with soaking water and a bit of salt to the pan. Cook over low heat until rice is tender. Alternately you can cook this in a rice cooker.
Tip: Make sure the rice is cooked according to personal preference before turning down the heat. If reheating is needed, add additional water as necessary.
Nutrition Information | Per serving (1/3 recipe):
calories: 223; fat: 1.1 g; saturated fat: 0.2 g; calories from fat: 4%; cholesterol: 0 mg; protein: 4.6 g; carbohydrate: 48.5 g; sugar: 0.4 g; fiber: 3.6 g; sodium: 153 mg: calcium: 16 mg; iron: 0.8 mg; vitamin C: 0 mg; beta-carotene: 0 mcg; vitamin E: 0.1 mg
Recipes by Nandita Shah
Bright red berries are among the richest sources of health-promoting antioxidants. This smoothie gives you another way to drink your grapes and berries, along with other nourishing fruits. If you’re serving this at your Halloween shindig, the red, bloodlike color is sure to give guests a double take.
Ingredients
Makes about 4 servings
1 cup ice cubes
1/2 cup fresh cranberries
1/2 cup red grapes
1/2 cup fresh pineapple chunks, or 1 can (4-ounce) pineapple chunks packed in juice, undrained
1/2 cup fresh or frozen raspberries
1 tablespoon agave nectar, maple syrup, or other sweetener (optional)
Directions
Put all the ingredients in a blender. Turn the blender on low speed and gradually increase to high speed, processing until smooth.
Nutrition Information | Per serving (1/4 recipe):
calories: 52; fat: 0.2 g; saturated fat: 0 g; calories from fat: 2.8%; cholesterol: 0 mg; protein: 0.5 g; carbohydrate: 13.4 g; sugar: 9 g; fiber: 2 g; sodium: 3 mg: calcium: 20 mg; iron: 0.5 mg; vitamin C: 18 mg; beta-carotene: 21 mcg; vitamin E: 0.4 mg
Recipe by Ellen Jaffe Jones from Eat Vegan on $4 a Day