LandMarks Magazine  
   

July 1999 Table of Contents

 
 

Food For Life
By Marjorie Coulson

   What a spring, and now officially it is summer! How very eager we all are to see what this brings forth! Out here in the sunny west it has proved very strange indeed. No rain when it should have stormed and then buckets full when everyone was relaxed and thought that all we had to do was look forward to water rationing! So for all of you wherever you are in this old world, we wish you well, and hope with all our hearts that you are looking for Jesus’ soon return when we can say goodbye to all these unpredictable seasons.

This month we will be looking at a passage from Ministry of Healing, 315–317.

“The moral evils of a flesh diet are not less marked than are the physical ills. Flesh food is injurious to health, and whatever affects the body has a corresponding effect on the mind and the soul. Think of the cruelty to animals that meat eating involves, and its effect on those who inflict and those who behold it. How it destroys the tenderness with which we should regard these creatures of God!

“The intelligence displayed by many dumb animals approaches so closely to human intelligence that it is a mystery. The animals see and hear and love and fear and suffer. They use their organs far more faithfully than many human beings use theirs. They manifest sympathy and tenderness toward their companions in suffering. Many animals show an affection for those who have charge of them, far superior to the affection shown by some of the human race. They form attachments for man which are not broken without great suffering to them.

“What man with a human heart, who has ever cared for domestic animals, could look into their eyes, so full of confidence and affection, and willingly give them over to the butcher’s knife? How could he devour their flesh as a sweet morsel?

“It is a mistake to suppose that muscular strength depends on the use of animal food. The needs of the system can be better supplied, and more vigorous health can be enjoyed, without its use. The grains, with fruits, nuts, and vegetables, contain all the nutritive properties necessary to make good blood. These elements are not so well or so fully supplied by a flesh diet. Had the use of flesh been essential to health and strength, animal food would have been included in the diet appointed man in the beginning.

“When the use of flesh food is discontinued, there is often a sense of weakness, a lack of vigor. Many urge this as evidence that flesh food is essential; but it is because foods of this class are stimulating, because they fever the blood and excite the nerves, that they are so missed. Some will find it as difficult to leave off flesh eating as it is for the drunkard to give up his dram; but they will be the better for the change.

“When flesh food is discarded, its place should be supplied with a variety of grains, nuts, vegetables, and fruits that will be both nourishing and appetizing. This is especially necessary in the case of those who are weak or who are taxed with continuous labor. In some countries where poverty abounds, flesh is the cheapest food. Under these circumstances the change will be made with greater difficulty; but it can be effected.”

 

Nut, Lentil and Rice Loaf

 

1-2 tablespoons water

2 cups streamed brown rice

1 cup mashed lentils

2 tablespoons chopped onions

1 tablespoon whole wheat flour

 

Sauté onion and sage in small sauce pan with the water. Mix browned flour and milk, stirring till smooth. Add this to the onion. Add remaining ingredients. Pack in non-stick loaf pan and bake at 350° for 20–30 minutes.

July 1999 Table of Contents

 

       
 

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