We endeavor to use good judgment in determining what combinations of food best agree with us. It is our duty to act wisely in regard to our habits of eating, to be temperate, and to learn to reason from cause to effect. If we will do our part, then the Lord will do His part in preserving our brain-nerve power.” Counsels on Diet and Foods, 492.
“The other members of my family do not eat the same things that I [Ellen White] do. I do not hold myself up as a criterion for them. I leave each one to follow his own ideas as to what is best for him. I bind no one else’s conscience by my own. One person cannot be a criterion for another in the matter of eating. It is impossible to make one rule for all to follow. There are those in my family who are very fond of beans, while to me beans are poison. Butter is never placed on my table, but if the members of my family choose to use a little butter away from the table, they are at liberty to do so. Our table is set twice a day, but if there are those who desire something to eat in the evening, there is no rule that forbids them from getting it. No one complains or goes from our table dissatisfied. A variety of food that is simple, wholesome, and palatable, is always provided.” Ibid., 491.
Tomato Kale Dish
1 1/2 bunches of kale (about 12 cups)
1 cup chopped tomatoes or 1 14-ounce can stewed tomatoes
1 small onion, chopped
2 cloves garlic, minced
1/2 cup peas (fresh or frozen)
1 Tablespoon olive oil or water
1/2 cup cleaned raw cashews
1 teaspoon ground cumin
salt to taste
Remove stems from kale, rinse well and chop; then steam until tender. While kale is steaming, sauté onion and garlic in olive oil or water. When onion is soft, add cumin and heat until fragrant; then add tomatoes and peas. When heated through, add kale and cashews. Serve over brown rice.
Submitted by Wally Lacey
Office administrator for an ophthalmology practice in Oceanside, California, Wally enjoys encouraging patients to eat a healthy, vegan diet to improve their health.