Food for Life – Spinach Soup & Avocado and Carrot Salad

“The Lord will teach many in all parts of the world to combine fruits, grains, and vegetables into foods that will sustain life and will not bring disease. Those who have never seen the recipes for making the health foods now on the market, will work intelligently, experimenting with the food productions of the earth, and will be given light regarding the use of these productions. The Lord will show them what to do. He who gives skill and understanding to His people in one part of the world will give skill and understanding to His people in other parts of the world. It is His design that the food treasures of each country shall be so prepared that they can be used in the countries for which they are suited. As God gave manna from heaven to sustain the children of Israel, so He will now give His people in different places skill and wisdom to use the productions of these countries in preparing foods to take the place of meat.” Counsels on Diet and Foods, 96.

Spinach Soup

2 bundles spinach

1 large potato

1 large onion

2 cups water

1 teaspoon oil

1 teaspoon salt

1 teaspoon flour

1 cup coconut milk

Cook potato and onion in salted water. Wash spinach thoroughly, strip it, chop fine, and steam. Mash potato and onion, return to water in which they cooked and add spinach and oil. Mix flour with a little of the milk, add to soup with remainder of the milk. Stir and bring to boil. Serves 4.

Avocado and Carrot Salad

1 ripe avocado pear

1/4 of a big cabbage, shredded

2 teaspoons mayonnaise

1/4 teaspoon salt

2 big carrots

2 teaspoons lime juice

Wash and pare or scrape carrots. Shred finely; mix with salt. Put in small dish and cover. Using a sharp-pointed knife, cut off the top of the avocado. Next, cut ring after ring around the seed until the entire fruit is in 1-inch rings. Remove the slices from the seed very carefully and remove the skin from each slice, making sure the ring does not break. Brush rings with lime juice. Arrange the cabbage on a flat, oval dish to form a green bed. Arrange the avocado rings on the bed. Fill each ring with grated carrots. Garnish with a dab of mayonnaise on the top of the carrots.

Submitted by Yinka Atolagbe

Marian Oluyinka Atolagbe has been a Behavioral Science teacher for 18 years. With a deep interest in healthful lifestyle and sharing, she took training in medical missionary work at Life Abundant Missionary School (Eatonville, Washington), Steps to Life Bible School (Wichita, Kansas), and spent several months observing the work at Uchee Pines Institute (Seale, Alabama). She has conducted several health seminars/vegetarian-cooking classes and started a bakery and healthful store in Nigeria, West Africa. Currently, she lives in Frederick, Maryland, while taking college classes toward an Allied Health Associate degree.