To prepare people for eternal life.
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.
“Scrupulous cleanliness is essential to both physical and mental health.” Impurities are constantly thrown off from the body through the skin. Its millions of pores are quickly clogged unless kept clean by frequent bathing, and the impurities which should pass off through the skin become an additional burden to the other eliminating organs.
“Most persons would receive benefit from a cool or tepid bath every day, morning or evening. Instead of increasing the liability to take cold, a bath, properly taken, fortifies against cold, because it improves the circulation; the blood is brought to the surface, and a more easy and regular flow is obtained. The mind and the body are alike invigorated. The muscles become more flexible, the intellect is made brighter. The bath is a soother of the nerves. Bathing helps the bowels, the stomach, and the liver, giving health and energy to each, and it promotes digestion.
“It is important also that the clothing be kept clean. The garments worn absorb the waste matter that passes off through the pores; if they are not frequently changed and washed, the impurities will be reabsorbed.
“Every form of uncleanliness tends to disease. Death-producing germs abound in dark, neglected corners, in decaying refuse, in dampness and mold and must. No waste vegetables or heaps of fallen leaves should be allowed to remain near the house to decay and poison the air. Nothing unclean or decaying should be tolerated within the home. In towns or cities regarded perfectly healthful, many an epidemic of fever has been traced to decaying matter about the dwelling of some careless householder.
“Perfect cleanliness, plenty of sunlight, careful attention to sanitation in every detail of the home life, are essential to freedom from disease and to the cheerfulness and vigor of the inmates of the home.
“In the teaching that God gave to Israel, the preservation of health received careful attention. The people who had come from slavery with the uncleanly and unhealthful habits which it engenders, were subjected to the strictest training in the wilderness before entering Canaan. Health principles were taught and sanitary laws enforced.
“Not only in their religious service, but in all the affairs of daily life was observed the distinction between clean and unclean. All who came in contact with contagious or contaminating diseases were isolated from the encampment, and they were not permitted to return without thorough cleansing of both the person and the clothing . . . No impurity was to be tolerated in the presence of God.” Ministry of Healing, 274–279.
Give this some serious thought as you enter the house of God each week to worship your Great Creator, and make sure that you meet His requirements physically as well as spiritually!
1–2 T. water
2 cups steamed brown rice
1 cup mashed lentils
2 T. chopped onions
1 T. whole-wheat flour, browned
3 T. cashew milk
1/2 t. sage
1/2 cup chopped walnuts
Salt to taste
Sauté onion and sage in a small pan with distilled water. Mix browned flour and milk, stirring until smooth. Add this to the onion. Add the remaining ingredients. Pack into a loaf pan and bake at 350° for 20–30 minutes.
I never knew what a lentil was until I became a Seventh-day Adventist and began to change my diet. I soon discovered that this little legume, loaded with nutrition, is truly another nutrition-filled gift from our Lord!
“Lentils are small, disk-shaped brown, reddish-orange, or brownish-green legumes that grow on an annual bush like plant and are native to central Asia. They are used throughout the Mediterranean region and the Middle East and are especially popular in India. In the United States, lentils are often enjoyed in soup. Lentils are dried as soon as they ripen and then sold that way. There are at least fifty varieties of lentils in addition to the brown variety most common in the West, with colors that range from yellow to red-orange to green. Lentils are distinguished from beans in that they don’t contain sulfur and therefore don’t produce gas. So anyone wanting the benefits of high fiber without the social unpleasantness associated with beans would do well to check out this cool little legume.
“But the real claim to fame for lentils is the fact that they are so loaded with fiber, especially soluble fiber. Soluble fiber breaks down as it passes through the digestive tract, forming a gel that traps some substances related to high cholesterol. Soluble fiber also helps control blood sugar by delaying the emptying of the stomach and retarding the entry of sugar into the bloodstream. This is why high-fiber foods like lentils have such a low glycemic load. Because fiber slows the digestion of foods, it can help blunt the sudden spikes in blood sugar and insulin that can cause you to be hungry again an hour after eating a low-fiber meal. Those constant spikes in blood sugar and insulin can also contribute to diabetes and can make weight very hard to take off. High-fiber diets have been consistently associated with better ‘glucose control’ for both diabetics and non-diabetics, and with better management of weight. High-fiber diets also are associated with lower risks for cancer and heart disease.
“A cup of [cooked] lentils contains a nice amount of protein—about 18g. But best of all, that same cup contains a whopping 16g of fiber. Lentils are also a terrific source of folate and a good source of at least seven minerals. One cup provides 37 percent of the Daily Value of iron and 49 percent of Daily Value for manganese, an important trace mineral that’s essential for growth, reproduction, wound healing, peak brain function, and the proper metabolism of sugars, insulin and cholesterol.
“Worth Knowing: Unlike beans, lentils need no presoaking and are ready in 20 to 30 minutes. Brown and green lentils hold their shape well after cooking and are excellent for salads or other dishes where you want texture. Red lentils cook quicker and work best in purees and other dishes where softness is an advantage.” 150 Healthiest Foods on Earth, by Jonny Bowden Ph. D, pgs. 87, 88.
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Recipe |
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Tasty Lentils |
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| 1 ½ cups lentils | ½ tsp. basil |
| 3 cups water | 1 bay leaf |
| 2 tsp. onion powder | 2 cups stewed or canned tomatoes (add last) |
| 1 ½ tsp. salt | |
| Bring all to boil except tomatoes. Simmer till lentils are tender. When done add tomatoes. Serve as is or over rice. | |