Michigan Camp Meeting 2017

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Michigan Conference of Seventh-day Adventists

Quick Cuisine: Health Solutions in a Fast Food World

1. Make it Quick & Easy

In the beginning, God created Heaven on Earth.

And then He sent His sanctuary to demonstrate His love of heaven on earth.

And then Jesus came to show us a heavenly Father on earth.

And then he said, we are the temple, our bodies are the temple of the Holy Spirit to experience heaven on earth.

This is about a life of abundance, not deprivation.

And I hope as we are here in the next few days that you will see some great ways to add abundance to your life and to your family menus and to your church outreach that will help others to experience this abundant life.

So today our focus is on fiber, your fabulous friend.

When he made apples and oranges and carrots and squash, It has the fiber in it that helps to release the glucose slowly so we have energy for our body, but especially we have energy for the brain.

It matters on how we get along with each other.

It matters how the Holy Spirit communicates to us.

And so when we live in a world of fast food and refined food and processed food, we're missing that component, that special component of fiber that has many functions.

But 1 of the major ones that I want to talk about today is just the importance of brain health, to feed the brain what it needs.

And so when you start your day in the morning, think fiber.

And so I want to show you what my husband makes for us for breakfast every morning, 364 days out of the year.

We love it and every morning when we're eating, we go, this is a dessert, this is so exciting, this is so yummy.

So, we take 3 different grains, And Deborah, would you bring me those 3 grains that I have there on the table?

We mixed 3 grains and these are already mixed.

And does anyone want to guess what those grains are?

There's a barley, oats, and how about the other 1?

So I'm going to pass these around and you can see if you can guess which 1 is which.

And so the trick is, before you go to bed, you have your crock pot.

And so in the crock pot, you would put 1 cup of mixed grains.

So we buy them separately at Country Life, 25-pound bags of kamut, 25-pound bags of oats.

It looks like we're feeding horses, and we have these huge bins that have a nice lid that goes on them.

So we have 1 of each, and then we have 1 called mixed and that's the 1 we mix.

So with each cup of grains, you will add 2 and a half cups of water.

So if you're putting in 2 cups of grains, how much water?

So you put 1 cup of grains, 2 and a half cups of water for each cup of grains.

You know, like the ones that make lights come on and off.

Set it for 3 o'clock, come on at 3 in the morning, and by 6 o'clock breakfast is ready.

And then on top of that grain, you put berries, banana, a cut up fresh apple, and walnuts.

And if you need a little agave or honey, you put a little of that on, which we don't need, or I don't need, and it is an absolute delightful breakfast.

Anybody do something similar like this for breakfast?

I keep her supplied with her bag of grains.

So, I wonder who may be willing to try this cereal?

And then hand it to the lady right behind you, your hands I saw first.

And so you'll take that home with you, 1 cup of grains and 2 and a half.

Now some people like it a little soupier and your crock pots or your slow cookers may be different so you know you need to experiment with that.

But this is just our very favorite breakfast, high in fiber.

You've got go power for hours after eating this great cereal.

The food that is the very highest in fiber, Do you know what the food is that's very high in fiber?

How much fiber, you can come on over here, how much fiber do you need for the whole day?

So if your number was somewhere between 30 and 50, that is right.

What's the average intake of fiber for most Americans?

So you don't wanna go from 10 to 50 in 1 day.

So you think about where can I get more fiber?

Every time I'm making a meal I go, how can I add beans to this dish?

It's not am I going to have beans, it's how do, you know, how am I going to use beans in this meal?

So, so anyway, I'm going to show you a recipe for that in just a minute, but I want you to meet Debbie Norris.

Debbie lives in the Petoskey area, and she has invited me to her supper club up there.

When did you get your supper club started?

Well, I had done things like this in the past, but I always worked behind the scenes.

I'm, You know, I think that what really put me off on doing something was the technology today.

And I was running the PowerPoint, a PowerPoint, and I was just really frightened of that, and so I didn't want anything to do with it.

So I have to say that I was not inspired to do it at all.

And our pastor was supposed to do the class, and he got ill.

So then a friend of mine, she just kept pushing and pushing and pushing, her name was Jenny.

2.  Make it Spiritual

Father in heaven, I'm just so thankful that we can be here today together to learn more of you and the joy and inspiration that you fill our lives with, that you want to add value to our lives, body, mind and spirit.

Thank you, Jesus, that you are knocking at the door of our hearts every day.

Help us to say yes, Lord, and let you in, and keep us on that path.

Yeah, when you think of a value meal, what do you think of?

What's the first thing that pops into your mind?

Don't feel guilty about that because brand recognition occurs with babies 6 months old.

And so, when we think of a value meal, what do we associate with that kind of a meal?

What is the Characteristic of the value meal that we're thinking of why are they calling it a value meal why?

Because it's what it's cheap Right, it's cheap So what is another?

Definition of value Yes quality is the is a definition of value that I want to focus on this morning and The reason that I want to focus on it has very deep roots with me.

I'm the Health Ministries Director for Michigan Conference, and I've been doing this for 15, 16 years now.

And I'm so thankful for the Lord's call on my life.

We're told in inspired writings that some are called into ministry to heal their own diseased minds.

So, you know, I started running away from home when I was 5 and got into very bad trouble by the time I was 11.

I was bulimic for 20 years till I was 31 years old.

So I'm so thankful that Jesus created you and I for renewal, recovery, and restoration.

It's gotta be some kind of comical thing in heaven that I'm health ministries director.

Okay, so let's remember something right now today because you're here because God drew you here.

You're here because you have a need, not just an interest in cooking, but a need.

I know that because that's the Holy Spirit drawing us to do better with our lives, to add value to every area of our lives.

And when we think about temperance, it's a fruit of the Spirit.

And when the Bible says, when you give your heart to Jesus, he fills you with his fullness.

It says, of his fullness, we have received.

Well, it doesn't feel like it, because the work has just begun.

You have the seed of temperance, love, joy, peace, long-suffering, gentleness, goodness, meekness, faith.

It's about a life, hidden with Jesus Christ.

I mean, the world needs people like this.

And when I go to Santa Barbara, I go for walks with him, and I love gardening.

So I'll walk with him, and there are so many gorgeous plants in Santa Barbara, and I'll say, Michael, what is this plant?

And he'll say, Aunt Vicki, I would need to see the seed.

If I looked at the seed, I could tell you what the plant was and I could tell you what condition it's in and what disease it is.

I said, look, have you ever lifted a spade in your life and planted?

So, now, have you ever bought one-year-old seeds in the seed packet?

What happens when they sit in the package?

That germinating principle actually dies.

So the seeds, half of the seeds or more just will not germinate.

And it's the same principle with you and I.

We are given the fullness of God when we give our hearts to him, but we're given it in the form of seed.

And so we have to cultivate that seed, nurture that seed, watch that seed, spray that seed with the Holy Spirit.

And so is it possible that you and I can leave seed that God has planted in our hearts, uncultivated, untouched, unsearched for, and then it dries up and blows away and dies.

And so I'm so thankful that Jesus comes to us every day and he is the sower.

He wants to sow fresh seed in our hearts.

How many of you would like a fresh packet of seed this morning?

And so when just because, I'm telling you this, just because it starts to feel hard when you're making changes doesn't mean God isn't in it.

How many of you would like more perseverance today?

How many of you would like more backbone and less wishbone?

Okay, just because it's hard doesn't mean God isn't in it.

It takes determination, it takes prayer, it takes perseverance, and it takes the power of God.

So as we begin this today, I want you to know that in my beginnings, I could eat a wedding cake in 15 minutes and I never saw anything green, except money.

She says that we can learn to crave the good stuff.

So what begins as an emotional issue or problems or ignorance, Bible talks about being ignorantly alienated from the life of God.

What begins as a spiritual or emotional problem very quickly becomes a biology problem.

Never mind the ads about the raspberry drops that are going to burn belly fat in 10 days and you're just going to love everything in 7 days and lose 50 pounds.

3. Make it Inviting

Heavenly Father, thank you for this beautiful sunny day, bringing us here to this meeting to talk about these amazing foods that you have created for us.

We ask that you would give us power and strength and encouragement and inspiration to enjoy these healthy foods so that we can have a healthy body, mind and spirit where we can understand your calling toward us and that we will have energy to serve.

And we thank you for the time here today.

Impress our hearts, we pray in Jesus' name, amen.

Welcome again, this is Wednesday, isn't it?

At our cooking seminar, we're talking about how to create healthy foods in a hurry and that it doesn't take forever to be in the kitchen, but you can have some really great things for your family.

And hopefully you are inspired to even share this in your community.

Today's feature is about roasted vegetables.

This is 1 of My favorite ways to cook is in the oven, because usually when it goes in the oven, it doesn't boil over and it rarely burns.

My sweet potatoes today got a little bit too roasted, some of them, but the 2 vegetables that you tasted today are beets and sweet potatoes, 2 of my favorite ones to roast.

I scrubbed them and then cut off the pieces that needed to be trimmed and then cut them into bite-sized pieces and put it in a prepared pan.

And I really like what Joanne said yesterday, which I don't do yet but I'm going to, is that she prepares her pan with a mix of lecithin and oil and that keeps it from sticking.

What I did was a little bit of olive oil on the pan and then just put the pieces of beets.

And I really like using the pans that come with the oven.

But the oven pans, and I think both of them are pretty much a mess.

Esty, Esty, Could you get the pan that I roasted these vegetables in to show them?

But they roast, I feel like that they roast a lot better in these pans that come in the oven than the other pans that I buy.

And this 1 happens to have some remnants that you didn't want to eat.

But these kind of pans, do you get these with your oven?

But I don't want you to see what I didn't, what I already did.

So, and then the sweet potatoes, after you, I usually wash them, you know, maybe the night before, and then it is just so easy just to cut them into bite-sized pieces and put them in your pan.

And sometimes I'll put different ones there.

Of course, these beets might run a little bit and onto other vegetables.

I also do squash the same way in cutting into small pieces.

And yesterday, I think it was yesterday, Joanne was telling you to use a heavy duty carrot peeler or vegetable peeler and it's so much easier if you leave it whole and you can just do this.

And then, you know, just be really careful when you're cutting and try to always cut with a flat side.

Put it down and then cut it with the flat side, because it can sometimes be pretty daunting to peel and cut these things, you know, they're pretty hard.

But then you, of course, you take the seeds out.

If you want to do the vegetable, another 1 that's a longer cooking would be the carrots and I usually get, I love organic carrots, I think they even taste better And so I just scrub those and cut those into bite-sized pieces, and I don't peel those either.

There's some great nutrition in the peeling as well.

And sometimes then I'll have just quicker cooking vegetables that you roast.

And cauliflower and broccoli, asparagus is amazing roasted.

I just put them longwise in the pan with just a little bit of olive oil and salt.

That's all I put on the vegetables today is just a little bit of olive oil and sprinkle some salt and that's what I like.

Cabbage, just cut the cabbage into rounds and just put the rounds in there and sometimes I'll do the cauliflower like that so you have this big slab of cauliflower, it's thin and then it kind of gets brown on the edges and roast them that way.

Of course zucchini and red peppers are also really nice roasted.

Any other ideas on roasting vegetables that you do or you have?

Yes, the longer cooking ones will need to stay in the oven at least an hour, depending on, and this oven was a little different than mine, and some of them got a little brown.

But usually, it's at least an hour on 375 or 350 for the longer ones.

And then about 20 minutes, 15, 20 minutes, depending on your oven.

I usually use a higher temp, sometimes even a 425 depending on if I'm right there watching it for asparagus and can flip it if it needs to be.

But some of these, you know, these would just take 15, 20 minutes on a high oven.

It depends on how long they're, I try to look to watch them to see if they need to be flipped.

And usually the asparagus you know you can just kind of shake it and they kind of roll around, yeah.

But I love roasted vegetables and people who don't like vegetables usually have a different experience of eating vegetables when they're roasted.

Is there a difference between roasted and baked?

I think roasted is just a higher temperature and baking is more of a longer temperature and a lower temperature and a longer cooking time.

And roasting is more, it's a dry cooking method so you don't have moisture, you have a little bit of oil for roasting.

Yeah, you use, you put it on bake but then you turn, you just dial it up to 375 or 400 depending on what you're going to use.

If you have a roaster, you have a roaster on your oven, oh then that's even better, yeah.

And you can also do these on the grill if you do such, if you cook on the grill, yeah.

The other thing that I love to put in the oven is tofu and this is the water packed tofu and it comes, as you know, in a nice big block and I cut them about this size And then in the pan what I'm going to roll it in is nutritional yeast, which is 1 of my favorite seasonings.

And you use about a third of a cup or so for a block.

And then a tablespoon or 2 of chicken seasoning.

This is the McKay's chicken seasoning or you can use the, well any kind of vegetable chicken seasoning and stir that around.

And then you just dip it like this on both sides and then put that on a prepared pan with just a little olive oil on the pan and then just drizzle and I didn't bring with me but what I use at home is, have you seen those soy sauce containers that has just a little hole at the top when you go into an oriental restaurant?

And so then you can just barely do the olive oil, it's right there in my oven, on the top.

And you bake that at about 350 for an hour and it almost tastes like chicken.

It has a nice, and make sure that it's nice and crispy.

Well, if you love tofu, you're going to really love this.

When I'm in a hurry, I'll come in and I'll put the tofu and the veggies in the oven.

Then you can go for your walk or do whatever, and you've got about an hour before everything's ready.

The other thing I love to do in the oven is beans.

And put dried beans, 1 cup of dried beans, 3 to 4 cups of water.

So I found that it doesn't really matter.

And so you cook it with the lid on in an oven and I set my timer for 3 hours.

4. Make it Memorable

Father in heaven, thank you, Lord Jesus, for this time that we can spend together to focus on you and your wonderful ways, the joy that you place in our hearts every morning.

Joy in the journey is what we need and what we are asking.

Alright, so the thing I want to start with this morning is that we pray as women and men of God, we pray for insight, don't we?

Doesn't the Bible say that we are to pray, if any of you lack what?

Wisdom, let him ask of God, who gives to all men liberally and upbraideth not, and it will be what?

It's knowledge, it's the knowledge to know what to do.

Yes, foresight is understanding what's gonna happen as a result of a choice, right?

It's the part of you that monitors yourself.

The Bible says, ponder the path of your feet, let all your ways be established.

So we pray for insight, the ability to know what to do.

We pray for oversight, the ability to watch ourselves and monitor ourselves as we go, that we don't get stuck in a thicket, you know?

We can get into a situation, we don't know how we got there, and we don't know how to get out.

Fortunately, God is there for us to help us.

And we also pray for, we pray for insight, oversight, and foresight.

And that's the ability to foresee a consequence.

Now all of those things are things that we pray for, God tells us to pray for them, but you know what?

They are functions of the, what I call the hardware of your soul.

Series

Quick Cuisine: Health Solutions in a Fast Food World

5. Make it Happen

Transcript

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