CHANGING THE GAME AT MEALTIME #4

Philippians 2:5-11… Let this mind be in you, which was also in Christ Jesus: who, being in the form of God, thought it not robbery to be equal with God: but made himself of no reputation, and took upon him the form of a servant, and was made in the likeness of men: and being found in fashion as a man, he humbled himself, and became obedient unto death, even the death of the cross.  Wherefore God also hath highly exalted him, and given him a name which is above every name: That at the name of Jesus every knee should bow, of things in heaven, and things in earth, and things under the earth: and that every tongue should confess that Jesus Christ is Lord, to the glory of God the Father.   

It’s Day 18 – and we are still holding strong.  There has been some confusion about the length of our corporate fast, so I want to address that first.  Is it 21 days or is it 40?  The answer is BOTH and here’s how this works.  The full Daniel Fast is set for 21 days and if you have elected to only do that portion your fast will end in just a few more days.  For those who have elected to complete 40 days of fasting, on day 22 we are allowed to add meat protein to our diets.  Added protein may be obtained through poultry and seafood only (aka – if it flies or swims, you can have it : ).  HOWEVER (and this is big “However”), all the original cooking directions still apply.  You may not fry foods, or prepare them with animal fats; we are still using brown rice, brown flour, and no sugars.  If you have questions refer to the guidance in the January copy of Antioch’s Ambassador Magazine. 

Whether you opt to end at 21 days or press on to 40, there are some things to remember when you return to your regular diet.  Make sure you start slow!!  Jumping right back in with grease and sugar may sound like a good idea, but trust me, there can be a price to pay for that later (stomach aches, headaches, diarrhea, and more).  By adhering to a much cleaner diet, you just detoxified your body.  So whenever you end your fast, these things are important to remember:    

• Ease back into your typical diet, especially caffeine, sugar, fatty foods, meat and dairy products. Go slow, starting with small portions and introducing just one or two food per day is wise.   
• Caffeinated beverages - drink one small cup or glass and then see how your body reacts. Don’t be surprised if you get the “jitters.” Consider starting with decaf – Yes decaf.  Because it’s not caffeine free, but does have much lower amounts of caffeine it’s a good way to reintroduce this substance.    
• Don’t be surprised if you feel tired after you start eating typical foods.  After having been in a detoxed state for 21 days, your body may scoff at what it has to try to digest now!
• Continue to drink lots of water, at least 1/2 gallon a day is the recommendation.

In short, BE KIND TO YOUR BODY… Meantime, we all have a few more days to fast so here are some more ideas.  

MAIN COURSE:

Instead of stuffed bell peppers, try making stuffed apples.

Stuffed Apples 

 

These can be stuffed with all rice and veggies (onions, brown rice, black beans, etc).  They can be topped with a little cheese as well.  If you want meat (photo – right), season and brown some soy ground meat, sauté celery, onion, bell pepper and mix with cooked brown rice to make stuffing.  Once again, this can be topped with soy or rice cheese and/or a little soy bacon (browned and chopped into bites).   

Place on cookie sheet and bake about 35-45 mins (until apple is tender). 

Carving your Apple:  As shown, you can sliced the apple in two and carve out the center with the apple with a spoon or a small scoop.  If you want the apple to sit upright, slice the top off and begin carving out the center.  NOTE: the carvings can be used in your filling to create a sweeter stuffing. 

Fruity Rice Pilaf 

 

1 cup wild rice or brown rice (I do some of both)

2-1/2 cups vegetable broth

2 stalks celery, finely chopped

1 garlic clove, minced

2 tablespoons olive oil

1 tablespoon balsamic vinegar

2 tablespoons grated lemon zest

1 cup dried cherries, diced apricots, cranberries, or mango

1 cup toasted walnuts, coarsely chopped

3 tablespoons finely chopped parsley

Salt and freshly ground black pepper to taste

NOTE:  Uncle Ben’s works just fine!!  (lolol – there is one with wild rice and brown rice mixed)

If you want to go ole’school….

Soak wild rice in a bowl of water overnight.  Rinse and place rice in a medium-sized pot with broth.  Bring to a boil over high heat.  Reduce heat to low, cover, and simmer for 45 minutes or until liquid is absorbed.  Remove from heat and set aside.

In a large bowl, combine remaining ingredients.   Add rice and toss well to mix.

Serve immediately or let cool and refrigerate for up to 3 days. If making ahead, reheat rice salad slowly on the stovetop or bake at 350 degrees in a covered casserole dish for 20 minutes.

NOTE:  You can choose which fruit you want to add or maybe added more than one.  Soak dried fruit in hot water or warm juice for 15 minutes or more to soften.  

TRY SOME NEW CHEESY TREATS:

 

Rice cheese cooks a lot like regular cheese – it melts and everything.  Soy cheeses are also good.  We found out that they now have some improved cheeses that melt pretty well too (Thanks Layna!). 

Rice Balls

You can make rice balls with brown rice, rice cheese, onion and chopped pimentos.   You can put soy groundmeat (the crumbles work too) in the middle.  You’ll need parsley flakes, onion, minced garlic, chopped pimento, and soy or rice cheese. 

Make brown rice, but leave it a little gummy on purpose so that it sticks together easily.  Mix the ingredients, press the meat into the center if so desired, and create the balls.  The cheese will cause the balls to brown once placed in the oven, but I like seasoning a little brown flour and lightly coating my rice balls before placing them in the oven.  Bake on a cookie sheet until golden brown. 

Mac and Cheese

 

 

Rice cheese, soy margarine and almond milk can be used to make mac and cheese! Use rice or whole wheat noodles.  Season to your own taste. 

SOUP: 

Corn, Rice, Zucchini and Chicken Soup

 

2 cups unpeeled sliced zucchini (cut into little spears)

1/3 cup chopped onion

1/3 cup chopped celery

1 tbsp olive oil

3-4 cups veggie broth (may add some water to thin if needed)

1 can whole kernel corn (1-1/2 c of frozen corn)

2-3 Soy Chicken breasts (chopped into small pieces)

2 tbsp chopped green chili peppers (for a spicy taste)

Salt and Pepper/Season to taste (onion powder, garlic powder, etc.)

In a saucepan sauté onions and celery in olive oil until tender.  Add broth, zucchini, corn, chili peppers, chopped chicken and salt and pepper season to taste.  Bring soup to a boil over high heat, then reduce heat, cover and cook, until zucchini is tender.   

SALAD: 

       Fresh Spinach Salad with Dried Cranberries and Pecans

2 large shallots or green onions, finely chopped

1/4 cup balsamic vinegar

1 tablespoon Dijon mustard

1 teaspoon salt (can use sea salt or kosher salt)

3/4 teaspoon black pepper

2/3 cup extra virgin olive oil

2 1/2 pounds spinach, coarse stems removed

1 cup dried cranberries

1 cup pecans, toasted

Stir shallots together with vinegar, mustard, salt, and pepper.  Whisk in oil until emulsified (whip until whitish and creamy).

Toss spinach with dressing and sprinkle with cranberries and pecans.

SWEET TREATS:

Lots of people have asked me about ice cream.  Well you can’t have that, but you can have these : )

Creamed Blueberry Mango Ice

2 cups frozen blueberries

2 cups frozen mango chunks (1-inch cubes)

Mix blueberries and mango in a blender until smooth

Agave (if not sweet enough, you can add a little agave when blending the fruit)

To make a swirl or twist effect, alternate 1 cup blueberries and 1 cup mango.

You can find frozen blueberries and mango chunks in the freezer food section.  If you use fresh fruit - place blueberries and cubed mango (peeled) in a single layer on an 11x17 inch baking sheet and freeze until firm then blend until smooth and swirl.  

Makes about four ½ cup servings.  

NOTE: Can substitute frozen peaches for mangos.  This can be topped with fresh fruit as well. It’s pretty and it taste good. 

Fruity Frozen Soy Yogurt Recipe (Only 5 mins to make)

Easy to make, but you need unsweetened vegan soy yogurt mixed your favorite flavor of Allfruit.  USE A GOOD QUALITY soy yogurt – cheap ones may affect the creaminess and the taste.  

2 ¾ cups unsweetened plain soy yogurt
1 ¼ cups AllFruit (freeze in separate none breakable dish)

Add frozen berries, agave nectar, yogurt and lemon juice to the bowl of a food processor. Process until creamy, about 5 minutes.

Serve the frozen yogurt immediately or transfer it to an airtight container and store it in the freezer for up to 1 month. 

Healthy Strawberry Frozen Yogurt

 

4 cups frozen strawberries 3 Tablespoons agave nectar 1/2 cup plain soy yogurt (unsweetened soy yogurt) 1 Tablespoon fresh lemon juice (Optional)

Directions:

Add the frozen strawberries, agave nectar, yogurt and lemon juice to the bowl of a food processor or blender.  Process until creamy, about 5 minutes.

 

Serve the frozen yogurt immediately or transfer it to an airtight container and store it in the freezer for up to 1 month.

Once again, thanks to everyone who has found me to comment about the blog or taken the time to make others aware of it.  Also thanks to those who have made me aware of new products or shopping locations.  Oh, FYI – I was told that the HEB on Dowlen has a good supply of soy products (meats and cheeses)… Thanks Doug!

Keep up the great work  …  We’re changing the game! 

By: Sonya Briscoe