Helping with the Northwest Arkansas Health Expo

Yesterday, I was privileged to help with the Northwest Arkansas Health expo, which encouraged people to consider lifestyle changes they can do to improve their health. You can see the 2 minute news clip featured about us here.

I was on the news in the background…I was looking at the projector screen on the left of the image above. I was playing a fun game with the kids called Who Wants to Be a Wellionare. Lets see if you can answer one of the 1 million fake dollar questions (I had some easier questions, too):

Soy Curl Recipe

Instead of just having a recipe idea, I actually now have an exact recipe of how to make my soy curl dish.

How are soy curls made?
Its food manufacturer, Butler Foods, said, “Select certified Non-GMO soybeans grown without chemical pesticides are soaked in spring water. Then the soybeans are cooked and delicately textured after which they are dried at low temperature thus ensuring the natural goodness of the whole soybean high in fiber and omega-3. Soy Curls™ are one of the most pure, healthful products on the market containing no chemicals, additives, or preservatives.”

I believe soy curls is an excellent meat substitute that can absorb the flavor of the dish that you make. NEWSTART Teens founder, Gerrod Clarke, makes an excellent barbecue soy curl dish that I’ve tried recently.

Where can you buy soy curls?
You should be able to buy soy curls from your local health food store, or you can get it shipped from Butler Foods.Trust me; it’ll be worth it. 😉

My soy curl dish
This soy curl dish is a winner. I’ve prepared it for a vegan cafeteria, and I’ve taken it to church potlucks several times using the recipe idea I shared last year, and I’ve taken it to a church potluck using this specific recipe. It’s been a winner every time!

6-7 c. soy curls
1/2 tsp. garlic powder
1 ½ tsp. onion powder
2 tsp. Italian seasoning
¾ tsp. thyme
2 tsp. salt
½ tsp. coriander
2 ½ tbs. cornstarch (the non-GMO version is the best)
1 c. baby carrots
½ medium sized onion
1 bell pepper
4 ½ c. water
1/8 c. honey****

Boil 2 ½ cups of water. Turn off the heat, and then place the 6-7 c. of soy curls in the pot. Allow the soy curls to absorb the water, and then drain out the excess water. Season them with ½ tsp. garlic power, 1 ½ tsp. onion powder, ½ tsp. thyme, 1 tsp. Italian seasoning, and 1 ½ tsp. of salt.

Place them on a sprayed pan and place in oven on 350 for 30 minutes.

While that is in the oven you can wash ou the same pot and make a semi sweet mixture. Place 2 cups of water in a pot with 2 ½ tbs. of cornstarch mixed with a little bit of water. Then boil the water, whisking constantly. Reduce the heat to simmering and place in the pot 1 bell pepper cut long ways, ½ of a medium sized onion diced, 1 c. of baby carrots , ½ tsp. salt, 1 tsp. Italian seasoning, ¼ tsp. thyme, ½ tsp. coriander, and 1/8 c. honey. If you don’t have baby carrots, then cut your carrots long ways to the length of baby carrots. Allow the pot to cook down the peppers, onions, and carrots.

After 30 minutes, places the soy curls in the semi-sweet mixture. If the vegetables and onions are not cooked down in time, place everything in a pyrex dish covered with aluminum foil for 20 minutes or so until at 350F until they are cooked down a little bit.

Serve, and enjoy!

This dish served five people that also ate a salad, frozen vegetable (warmed up of course) dish, and 2 cups of rice with 6 cups of water and one tsp. of salt placed in a pyrex dish covered with aluminum foil and baked at 350F for 2 hours.

****If you don’t use honey, you can use a sweetener of your choice.

Update on NEWSTART Teens

Before NEWSTART Teens did its filming for their new and awesome teen health series, asked the founder, Gerrod Clarke, to describe his vision for the project (and one of his favorite vegan recipes).

As I check out from time to time NEWSTART Teens’ Googe+ page, I’m really happy about their progress, and I was actually a part of the first filming session. The teens that are working on this project are very ambitious and really want to make a difference in this world. This video project is being filmed to a pro level, and will continue to promote it because teens need to know about these eight principles of health and longevity: proper nutrition, exercise, water, sunshine, temperance, air, rest, and trust in divine power.

I enjoyed watching these update videos from NEWSTART Teens’ YouTube channel. Please watch them, and share them with your friends and family. Let’s spread the word about this excellent, up and coming program! Let’s tell others that young people are doing something RIGHT in this world!

[Since I posted five videos below, depending on your internet connection, it might take a little bit of time for your page to load, but it’ll be worth the wait!]

Update #1

Update #2

Update #3

Update #4

Update #5

Improving my recipes

On Monday, I participated in Wellness Secrets’ diabesity seminar, which is a weight loss program with an emphasis on diabetes since the two topics go hand in hand.

I learned how I can save money on my cashew cheese, cashew gravy, and other nut based recipes. In the lecture, the speaker said that you could replace half of the nuts with a cooked grain like millet, and most of the flavor of the recipe would still be retained. I tried it out this week when I made cashew gravy, and sure enough, it came out like the speaker said. Cashews are very expensive. I’m getting them for over $8 a pound. When I use it as frequently as I do, if I want to be economical, I have to look for other options. I can get rice for a little over $1 a pound, so although using the full amount of the cashews will give the recipe the richest flavor because of the fat content, I’m going to go the more creative, economical route and continue to experiment using grains with my nut based cheeses and gravies.

Also, in the lecture a strong emphasis was placed on getting oil from whole foods as opposed to from a refined, liquid version in a bottle. In some of the recipes that have been posted, they do contain oil in them, but yesterday and today, I experimented with making my blueberry muffins without oil. Yesterday, I boiled whole flaxseed, and I strained the gel from that and used it and water to replace my oil. (I would’ve just more used flaxseed gel, but I was running out of time, and I started doing breakfast late…). Today, I replaced oil with applesauce. I should’ve reduced the sugar content to 1 cup when I did that, but when I asked someone that had tried both variations which one she liked better, she said she liked the applesauce version better. That option works better for me because it’s quicker to make than the flaxseed version, but I just have to figure out what I’ll do with the remaining applesauce when I make my blueberry muffins this way. Another person told me that my oil content for the blueberry muffins was too much, so I’m going to experiment with it a little more, and then maybe revise that recipe.

I hope these tips were beneficial for you. Please tell me what you think about them in the comments!

A 19th Century Writing on Animal Torture

“Flesh was never the best food; but its use is now doubly objectionable, since disease in animals is so rapidly increasing. Those who use flesh foods little know what they are eating. Often if they could see the animals when living and know the quality of the meat they eat, they would turn from it with loathing. People are continually eating flesh that is filled with tuberculous and cancerous germs. Tuberculosis, cancer, and other fatal diseases are thus communicated…”

“Often animals are taken to market and sold for food when they are so diseased that their owners fear to keep them longer. And some of the processes of fattening them for market produce disease. Shut away from the light and pure air, breathing the atmosphere of filthy stables, perhaps fattening on decaying food, the entire body soon becomes contaminated with foul matter.

Animals are often transported long distances and subjected to great suffering in reaching a market. Taken from the green pastures, and traveling for weary miles over the hot, dusty roads or crowded into filthy cars, feverish and exhausted, often for many hours deprived of food and water, the poor creatures are driven to their death, that human beings may feast on the carcasses.

In many places fish become so contaminated by the filth on which they feed as to be a cause of disease. This is especially the case where the fish come in contact with the sewage of large cities. The fish that are fed on the contents of the drains may pass into distant waters and may be caught where the water is pure and fresh. Thus when used as food they bring disease and death in those who do not suspect the danger.The effects of a flesh diet may not be immediately realized;but this is no evidence that it is not harmful. Few can be made to believe that it is the meat they have eaten which has poisoned their blood and caused their suffering. Many die of diseases wholly due to meat eating, while the real cause is not suspected by themselves or by others…”

“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?”

From Ministry of Healing chapter “Flesh as Food” (pg. 313-316). Get your copy here. The author, Ellen White,’s favorite health advocate, died in the year 1915.

Do you want to make history?
Go veg for at least 7 days!