Does the Bible
have anything to say
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about food for the Sabbath day?
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Stay tuned for our
after church Sabbath dinner.
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Hello, I'm Marcella Lynch.
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Welcome to Food For Thought.
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The cooking program that
features God's eating plan
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as unfolded through Scripture
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and through an understanding
of God's other book,
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the book of nature.
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Our show today will feature
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a complete after
church Sabbath dinner.
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At our house we enjoy
inviting our church friends
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and visitors home for a
meal and visit after church.
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Do you think the
Bible has anything to say
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about food for the Sabbath day?
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It certainly does.
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Get your pencil
ready and I will give you
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some interesting text to look up
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at the end of the show.
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There is the creation
story about God making Sabbath
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a special day of the week.
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Another story is about God
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giving the
Israelite people special food
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called manna each
day as they traveled
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where no other
food was available.
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And how it spoiled
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if they collected more
than enough for one day.
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But on Friday
they were to collect
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extra food for the
Sabbath and it did not spoil.
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When I grew up,
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the Sabbath was a very
special day at our house.
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We looked forward to
going to church as a family
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and inviting friends
home for Sabbath dinner.
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And always the hike
afterwards into the hills.
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If it rained, we'd
sit around the living room
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and play Bible games,
read stories, or visit.
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And sometimes we'd
all go visit the elderly
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or sing to the
shut-ins in a nursing home,
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or visit people in the hospital.
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On Friday evening
as the sun was setting,
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my father would gather us
in the Lever family worship.
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We'd sing a day
is dying in the west,
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heaven is
touching earth with rest
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to welcome in the Sabbath.
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Or we'd sing safely
through another week
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God has led us on our way.
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Dad, would read a
story from the Bible
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or we'd each repeat Bible verses
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from memory around the circle
until we ran out of verses.
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Sometimes we
children would be in charge
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of planning worship.
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We'd prepare
special musical numbers,
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Bible stories, or games.
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I have such warm memories
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of our family
worship times together.
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On Saturday night as the sun set
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we would again
gather for family worship
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to close the
special Sabbath day.
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I think those family
worships played a big part
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in binding our family together
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and keeping us children
close to the Lord to this day.
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As part of getting
ready for the Sabbath,
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I prepared the
Sabbath food on Friday.
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I like to call
Friday the preparation day
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for the Sabbath.
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This is the day to
get the food ready,
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the house cleaned, and
the church clothes pressed.
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That way the Sabbath can be
a truly delightful day of rest,
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worship, and fellowship.
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A typical Sabbath
dinner would consist of foods
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that can be prepared
ahead and warmed up easily,
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and foods not too rich or
sugary so to clog the brain.
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I like to prepare
something a little more special
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than we eat during the weekdays
to make Sabbath a special time.
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Our special
Sabbath dinner for today
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is the following menu:
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All right, we're ready to cook
and make our Sabbath dinner.
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And Myrna is
here to help us today.
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Marcella, I just
like to tell you thank you
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for teaching us
to cook like this.
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Well, thank you.
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And I'm glad you're
here to be the genie
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that helped to chop
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and prepare all of these things,
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make it a lot quicker
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and we can get
through the recipes.
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All right, we need
our baked potatoes.
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I want to start your
meal with a carbohydrate dish,
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always a filling
nice starchy dish.
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And so we're going
to have baked potatoes
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with sauteed mushroom topper.
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And we've sauteed
the mushrooms ahead
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and we're going to show
you how to put that together,
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but when you serve
it for Sabbath dinner
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you just serve the potatoes
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that are already hot
and baked out of the oven,
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and you'll have them
kind of slit a little bit.
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And what I do is to just
put the sauteed mushrooms
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in a serving bowl,
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and we pass them
around at the table,
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and people can
put the filler in.
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They're just sauteed in
a little bit of olive oil.
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And that kind of
drizzle too into the potato,
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and you don't have
to have all that butter
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and margarine,
and our sour cream.
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Top it with a
little green onion,
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so this is a nice finished look
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then to the baked potato topper.
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So that's the easy
quick part of the meal.
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And we'll just send
this with you, Myrna.
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Now we'll be
putting these baked potatoes
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right over here
on our dinner table.
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And we'll see if we
can add the other dishes
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as we get them
prepared for our dinner today.
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Right the main dish
that we're going to make
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is savory garbanzo loaf.
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And the cookbook that
these recipes come from
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cooking by the
book is available.
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And if you would watch
at the end of the show,
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we'll tell you
where you can order it.
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On page 115, is
the garbanzo loaf.
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And the ingredients are:
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All right, so the first
thing we're going to do here
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is to saute the
onions and bell peppers
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in a small amount of olive oil.
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So we have, Myrna, maybe
I'll let you do this part,
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we have the skillet here.
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And we'll just put a tiny
bit of olive oil in there,
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and we'll take the onions
here, and the green peppers.
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Our genie has
already chopped the onions.
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And we have the
bell peppers chopped.
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And I'll give
this job to you, Myrna.
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And we'll just talk
here about the rest of it.
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The protein for the
savory garbanzo loaf
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is a combination
of the peanut butter
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with the garbanzo
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and, of course, there's
protein in the crumbs too.
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So this gives a very nice
protein for the main dish.
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In case you aren't
familiar with garbanzo beans
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they are a member of
the legume family of beans
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and when you soak
them, they swell up.
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And here they are
all soaked ready to use
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and then they've
been cooked also.
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So they swell up,
you get a lot of volume
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when you get finished.
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All right, so after we saute
the onion and the bell pepper,
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we're going to just combine
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all the rest of the ingredients.
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And we need to have
these garbanzos smashed up.
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When we get through with
this savory garbanzo loaf,
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you're not even going to know
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that there were
any garbanzos in here.
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It's gonna be disguised,
and you're going to like it.
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But it's just not going
to look like beans at all.
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So we have an
attachment here for the Bosch,
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if you have some
kind of a food processor,
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you can just put that on
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and it will chop
your beans for you.
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Let's put them in here
and just chop it up fine.
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There we go. Just
take a little moment here.
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All right, now we have
sort of pureed garbanzos here.
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You just need to mix all
the ingredients together,
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and put it in your
baking dish, and you bake it.
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So let's just put this
other attachment on here.
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This is like a
mixer with wire whips.
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I just try to do it
as quick as possible
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and so instead of by hand I
throw it in here to my mixer.
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So we'll just add
the garbanzo puree
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to the mixer
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with our breadcrumbs
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and all the other
ingredients in here.
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Toss it around,
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and get the sauteed
onions, and bell peppers,
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it gets a lot of
pretty color to the dish also.
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Okay, so we have the garbanzo
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and the peanut butter.
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This is the
old-fashioned peanut butter.
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So it's a little softer
if it's not old-fashioned
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and you can mix a
little bit of water with it.
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Actually the recipe
tells us to put a little water
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mixed with peanut butter.
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So when you have
a mixer like this,
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you can let the
mixer do it for you.
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Calls for some stewed
tomatoes which we put in here.
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And this is one cup of tomatoes,
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3 tablespoons of flour,
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this is the thickening
agent to make it bind together.
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We have a teaspoon sage
which is a nice fragrant herb,
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1 1/2 teaspoon garlic salt.
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See we want to
disguise these beans
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so that you'll just love this
00:10:03.53\00:10:04.87
without knowing that
it's just plain beans,
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you put all
these nice seasonings.
00:10:07.47\00:10:09.37
This is 1/2 teaspoon salt,
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and to help to bind it together,
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and to add the
quality of the protein
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is the 2 cups of breadcrumbs,
whole wheat breadcrumbs,
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or some kind of
whole wheat cereal flakes
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that you quizzed in the blender
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or made into crumbs in some way.
00:10:23.52\00:10:26.02
So we're just going to go
ahead and add the mushrooms...
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Not the mushrooms
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that was the hot baked potatoes.
00:10:31.63\00:10:33.46
And bell pepper here.
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And sauteed.
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You know you saute the
bell peppers and onions
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for main dishes a
lot of times ahead
00:10:39.57\00:10:41.67
because it makes
the flavor better
00:10:41.70\00:10:44.27
and just kind of
changes the whole thing.
00:10:44.31\00:10:48.84
Give that peanut butter time
00:10:53.52\00:10:54.92
to kind of get mixed
with everything there.
00:10:54.95\00:10:56.92
Right, that's it, we're going
to pour it into the loaf pan.
00:11:04.13\00:11:07.20
You want to talk about this,
and I'll do the loaf thing.
00:11:10.27\00:11:13.37
Pour it in here and then
bring the other loaf out.
00:11:13.40\00:11:15.17
We have a real
nice one to show you
00:11:15.20\00:11:17.04
that's in a ring mold.
00:11:17.07\00:11:18.41
But let's go ahead and put
this on a regular loaf pan.
00:11:18.44\00:11:20.24
Put a little bit of oil.
00:11:20.28\00:11:22.64
You can either put
a little bit of oil
00:11:22.68\00:11:24.31
or you can spray it
with your no stick pan.
00:11:24.35\00:11:26.82
Now be sure that you
both grease or spray this pan,
00:11:26.85\00:11:32.35
and also crumb it,
make some extra breadcrumbs
00:11:32.39\00:11:36.76
because you're
going to unmold this
00:11:36.79\00:11:38.59
onto a beautiful platter,
00:11:38.63\00:11:40.06
and put garnish around
it for your dinner table,
00:11:40.10\00:11:42.96
and you want it to look pretty,
00:11:43.00\00:11:44.50
but you don't want it
to get stuck in the pan.
00:11:44.53\00:11:46.63
So that you can't get it out.
00:11:46.67\00:11:48.67
So put that spray in
there and then crumb the pan
00:11:48.70\00:11:53.58
so that it will
stick to the sides.
00:11:53.61\00:11:58.15
I'm gonna go and get
the finished product.
00:11:58.18\00:11:59.81
You're gonna show
us the pretty one.
00:11:59.85\00:12:01.48
We have a real fancy
one for Sabbath dinner here.
00:12:01.52\00:12:05.35
You can freeze this loaf
00:12:05.39\00:12:07.16
and you can use
part of it later cold,
00:12:07.19\00:12:09.56
cut slices really
nice for sandwiches.
00:12:09.59\00:12:12.56
And for anytime that
you want to just have it
00:12:12.59\00:12:17.73
for another meal.
00:12:17.77\00:12:19.10
This makes a large
amount, it's very economical.
00:12:22.97\00:12:25.91
Beans are a very
inexpensive food,
00:12:25.94\00:12:29.91
and they're easy to store,
00:12:29.94\00:12:33.52
they don't spoil,
you can keep dry beans
00:12:33.55\00:12:36.15
or canned beans on hand.
00:12:36.18\00:12:38.22
And they're a wonderful, no
cholesterol kind of protein.
00:12:38.25\00:12:42.76
This is really eating God's way
00:12:42.79\00:12:44.76
when you just use the
plants to get your protein,
00:12:44.79\00:12:49.40
your carbohydrates,
you use the whole grains,
00:12:49.43\00:12:52.53
you're not pulling
any kind of foods apart,
00:12:52.57\00:12:54.50
and refining them.
00:12:54.54\00:12:56.07
But you make them taste good
00:12:56.10\00:12:57.44
by just adding different kinds
of seasonings and so forth.
00:12:57.47\00:13:00.81
I'm gonna just trade you here.
00:13:00.84\00:13:02.61
All right.
00:13:02.64\00:13:03.98
And I'll just set this over here
00:13:04.01\00:13:06.18
so that they're
ready and I'll...
00:13:06.21\00:13:09.18
You just want to smooth
this out here a little bit
00:13:09.22\00:13:12.65
so that it will be solid pack
00:13:12.69\00:13:16.29
and we'll be baking this at 350
00:13:16.32\00:13:20.06
and don't rush it, it
takes about an hour and a half.
00:13:20.10\00:13:22.90
You want it to
get nicely firmed up
00:13:22.93\00:13:24.63
so that you can
unmold it onto your platter.
00:13:24.67\00:13:30.41
So that will go on
the 350 degree oven.
00:13:30.44\00:13:34.28
And I'll show you the
beautiful garbanzo loaf
00:13:34.31\00:13:38.85
that you could
serve for Sabbath dinner.
00:13:38.88\00:13:42.92
Now what we did with this one
is put it in a ring jell-o mold
00:13:42.95\00:13:46.89
so you do the same
thing, you spray the mold,
00:13:46.92\00:13:50.13
and then you crumb
the mold around the edge,
00:13:50.16\00:13:53.90
and you just
press the loaf in here,
00:13:53.93\00:13:56.43
and bake it just the
same as you do the loaf pan
00:13:56.46\00:13:58.53
that we just prepared now,
00:13:58.57\00:13:59.90
but this makes a
beautiful ring mold casserole.
00:13:59.93\00:14:04.07
And we're serving this
today with tomato gravy.
00:14:04.11\00:14:06.47
This recipe is
also in the cookbook
00:14:06.51\00:14:08.51
and it's a very
simple thing that you make
00:14:08.54\00:14:10.35
with tomato sauce.
00:14:10.38\00:14:11.71
And then I
always like tomato gravy
00:14:11.75\00:14:14.32
when we serve
garbanzo or lentil loaf,
00:14:14.35\00:14:18.49
it just seems to go with it.
00:14:18.52\00:14:20.52
And this will look lovely
on our Sabbath dinner table.
00:14:20.56\00:14:23.43
And you could
have some extra gravy
00:14:23.46\00:14:25.43
to just pass
around at the table.
00:14:25.46\00:14:28.06
So this is our
savory garbanzo loaf
00:14:28.10\00:14:30.67
for our Sabbath dinner.
00:14:30.70\00:14:32.40
We'll put that right
over here on our dinner table.
00:14:32.43\00:14:34.64
And, of course,
the steamed vegetable
00:14:38.87\00:14:40.51
is the steamed
peas and that's ready.
00:14:40.54\00:14:42.88
And we will have a
salad for the meal also.
00:14:42.91\00:14:46.95
We'll show you
that a little bit later
00:14:46.98\00:14:49.25
when we get the table all ready.
00:14:49.28\00:14:52.62
But let's talk about
the dessert right now.
00:14:52.65\00:14:55.06
We're going to make
a no sugar lemon pie.
00:14:55.09\00:14:57.13
I don't know if you've
ever stopped to realize
00:14:57.16\00:14:59.06
how much sugar is
normally in a lemon pie.
00:14:59.09\00:15:02.13
Lemon meringue pie
generally has about
00:15:02.16\00:15:04.87
95 teaspoons of sugar.
00:15:04.90\00:15:06.94
That's a lot, a lot, too many.
00:15:06.97\00:15:09.87
But we're going
to make one today
00:15:09.90\00:15:11.54
that has a whole grain crust,
00:15:11.57\00:15:13.48
and has no refined extra sugar.
00:15:13.51\00:15:16.08
The recipe is found on page 223.
00:15:16.11\00:15:20.55
And let's just take a
look first at the ingredients
00:15:20.58\00:15:23.39
that go into this
no sugar lemon pie:
00:15:23.42\00:15:25.89
That's give nice lemon flavor.
00:15:53.25\00:15:56.38
All right, let's just
do this in the blender.
00:15:56.42\00:15:58.99
We have to just
whizz everything up smooth.
00:15:59.02\00:16:01.36
You wouldn't imagine
putting the cashew nuts
00:16:01.39\00:16:03.69
instead of the
eggs in the lemon pie
00:16:03.73\00:16:05.93
and the dates in the fruit juice
00:16:05.96\00:16:07.86
make it sweet.
00:16:07.90\00:16:10.17
So what it tells
us to do is just place
00:16:10.20\00:16:11.93
all the
ingredients in the blender.
00:16:11.97\00:16:14.44
So here we have
the pineapple juice.
00:16:14.47\00:16:16.40
And we have orange juice.
00:16:19.41\00:16:24.28
I like to squeeze them fresh.
00:16:24.31\00:16:26.01
Now I live in where oranges
grow on trees in my backyard
00:16:26.05\00:16:29.45
so that's no fair is it.
00:16:29.48\00:16:31.35
Fresh lemons also I
have in the backyard.
00:16:31.39\00:16:33.56
And here we have our 1/4
cup of fresh lemon juice.
00:16:33.59\00:16:39.89
It also calls here for
1 tablespoon cashew nuts.
00:16:39.93\00:16:44.43
Marcella, I just
want to point out to them,
00:16:47.54\00:16:49.84
if they don't have a
way to get their lemon peel,
00:16:49.87\00:16:51.64
they might just peel it
with the peeler real quick.
00:16:51.67\00:16:54.04
So they'd have it available
00:16:54.08\00:16:55.44
because that's a
real quick way to have it
00:16:55.48\00:16:57.25
instead of grading and
really fussing with it.
00:16:57.28\00:16:59.75
Because when you
put it in your blender,
00:16:59.78\00:17:01.12
it will blend up.
00:17:01.15\00:17:02.48
That's a wonderful idea.
00:17:02.52\00:17:03.85
And I hate to stand
there and grate my lemons.
00:17:03.89\00:17:05.22
It's so much fuss. I too.
00:17:05.25\00:17:06.59
You're doing
this in the blender,
00:17:06.62\00:17:07.96
let the blender do the work.
00:17:07.99\00:17:09.32
Okay, I don't think we
put in the salt yet here,
00:17:09.36\00:17:11.29
our 1/4 of a teaspoon salt.
00:17:11.33\00:17:13.80
Oh, so let's see what
else do we need, 10 dates.
00:17:13.83\00:17:16.53
Here are the dates,
these are already chopped
00:17:16.56\00:17:18.63
so we'll just
be putting those in
00:17:18.67\00:17:21.24
and we have the lemon peel.
00:17:21.27\00:17:24.11
I love to put plenty
of lemon peel in here
00:17:24.14\00:17:26.34
so that it gets
that lemon pie taste.
00:17:26.37\00:17:28.74
It's about 2 tablespoons there.
00:17:28.78\00:17:30.58
And don't forget
your thickening agent,
00:17:30.61\00:17:32.55
we would have a disaster if
we didn't put the cornstarch
00:17:32.58\00:17:35.35
or the
arrowroot powder in there.
00:17:35.38\00:17:37.32
And also 1/4 of a cup water.
00:17:37.35\00:17:41.19
All right, so we're just going
to whiz all of this up here
00:17:41.22\00:17:45.96
until it's smooth.
00:17:45.99\00:17:47.66
All right, that
looks pretty smooth now.
00:18:02.81\00:18:04.98
So I'll let
you, Myrna, take this
00:18:05.01\00:18:06.48
and put it in our pan.
00:18:06.51\00:18:08.72
We just have to cook this
slowly over low to medium heat,
00:18:08.75\00:18:12.59
stir it with the wire
whip until it's thick.
00:18:12.62\00:18:16.26
The cornstarch
will thicken this.
00:18:16.29\00:18:17.69
This is going to be the filling
for our no sugar lemon pie.
00:18:17.73\00:18:22.66
And while Myrna stirs
00:18:22.70\00:18:24.03
and thickens our
filling for the lemon pie,
00:18:24.07\00:18:26.30
we'll go ahead and
turn the page over here
00:18:26.33\00:18:28.60
to page 221
00:18:28.64\00:18:30.84
and make a very
easy granola pie crust.
00:18:30.87\00:18:33.74
This is so easy, it
has two ingredients.
00:18:33.78\00:18:36.58
And it has no refined hard type
of shortening or oil at all.
00:18:36.61\00:18:41.58
It's simply:
00:18:41.62\00:18:43.18
All right, we'll just
simply put the granola
00:18:49.16\00:18:51.93
right in the blender
here and whizz it up fine
00:18:51.96\00:18:56.16
so that we're something
like graham cracker crumbs.
00:18:56.20\00:18:59.10
That looks like it
should be just about right.
00:19:10.98\00:19:16.55
And we'll just pour
it into the bowl here
00:19:16.58\00:19:18.45
so that we can
mix the juice with it,
00:19:18.49\00:19:20.42
just to make it stick together,
00:19:20.46\00:19:22.06
just like you were
making a graham cracker crust.
00:19:22.09\00:19:24.39
Right, let's see
what we can do here.
00:19:34.30\00:19:37.57
This is 1/4 to 1/3.
00:19:37.61\00:19:39.67
Let's just leave
a little bit of it
00:19:39.71\00:19:41.38
in case we get too much
that it won't work here.
00:19:41.41\00:19:46.45
Be cautious, just add
exactly what you need,
00:19:46.48\00:19:49.32
but no more.
00:19:49.35\00:19:51.12
Right.
00:19:51.15\00:19:54.79
Okay then, we
don't need the rest.
00:19:54.82\00:19:56.46
I'm glad I don't add that.
00:19:56.49\00:19:58.53
And we'll try to
just press this in here,
00:19:58.56\00:20:02.23
see if we can get
this to come right out.
00:20:02.26\00:20:05.27
Now of course we do have
this magician in the kitchen
00:20:05.30\00:20:07.90
and we already have
00:20:07.94\00:20:09.27
a finished shell
here to show you.
00:20:09.30\00:20:11.74
But the idea is to
just smooth this out
00:20:11.77\00:20:14.44
till you get it
all up the sides here.
00:20:14.48\00:20:16.38
And I'm gonna let you do
this a little bit, Myrna.
00:20:16.41\00:20:18.85
I'll do that.
00:20:18.88\00:20:20.22
I'll let you do the
struggling and I'll go ahead.
00:20:20.25\00:20:21.58
And I'll just trade you then
00:20:21.62\00:20:22.95
and you can have
the finished product
00:20:22.98\00:20:24.45
and the nice thickened.
00:20:24.49\00:20:27.66
And what you want to do
here according to the recipe
00:20:27.69\00:20:30.03
is to just bake this at 400
for approximately 8 minutes.
00:20:30.06\00:20:34.13
And then it can cool.
00:20:34.16\00:20:35.86
If you're putting a pie in here
00:20:35.90\00:20:37.93
that needs to
bake like an apple pie,
00:20:37.97\00:20:39.50
then you can just
bake it with the pie.
00:20:39.53\00:20:41.90
So you can see here
that our filing is thickened.
00:20:41.94\00:20:46.31
Now this isn't transparent
00:20:46.34\00:20:47.84
like a regular
lemon meringue pie.
00:20:47.88\00:20:50.55
But I think you'll
find that it's very tasty.
00:20:50.58\00:20:53.45
We'll just pour this in here.
00:20:53.48\00:20:56.22
This will get set
up after it cools down
00:20:56.25\00:21:00.59
and it will be
hopefully sliceable.
00:21:00.62\00:21:03.43
We're gonna try
to slice one here
00:21:03.46\00:21:05.09
that we have for you right now.
00:21:05.13\00:21:09.26
And hope for the best.
00:21:09.30\00:21:12.13
I can smell the lemon,
it smells so wonderful,
00:21:12.17\00:21:15.27
fresh lemon.
00:21:15.30\00:21:16.87
I kind of like
this side of the product
00:21:16.91\00:21:18.47
when it's a
little bit more finished.
00:21:18.51\00:21:20.21
That looks great.
00:21:20.24\00:21:21.64
So this is our
no sugar lemon pie.
00:21:21.68\00:21:25.55
And we're gonna try to
put a little whipped topping
00:21:25.58\00:21:27.82
over the top.
00:21:27.85\00:21:29.45
Now we do have a
topping recipe on page 223
00:21:29.48\00:21:34.19
that we're not gonna
have time to demonstrate.
00:21:34.22\00:21:37.33
But it's called
soy whipped topping
00:21:37.36\00:21:40.30
and it's made by non-dairy.
00:21:40.33\00:21:43.10
And it's something
that you might like
00:21:43.13\00:21:44.47
to try at home.
00:21:44.50\00:21:45.83
It uses some ames
unflavored gelatin.
00:21:45.87\00:21:49.10
And that's a plant-based,
seaweed base gelatin.
00:21:49.14\00:21:52.71
And then you just take water
00:21:52.74\00:21:55.34
and soy milk with a
few raw cashew nuts,
00:21:55.38\00:21:59.18
little honey, and vanilla.
00:21:59.21\00:22:00.72
And you whiz
this mixture together
00:22:00.75\00:22:02.98
and you cook it a little
bit according to the directions.
00:22:03.02\00:22:05.45
And you have the nicest
whipped topping once it cools
00:22:05.49\00:22:07.96
because the gel
kind of makes it set,
00:22:07.99\00:22:10.43
so it's very lovely.
00:22:10.46\00:22:12.23
When it's all ready to serve,
00:22:12.26\00:22:14.06
you can just top this
with your whipped topping.
00:22:14.10\00:22:19.13
And this way you have a
non-dairy and no sugar pie
00:22:19.17\00:22:24.87
for your eating
God's way Sabbath dinner.
00:22:24.91\00:22:28.54
And actually when you
eat the fat in your diet
00:22:28.58\00:22:32.51
mixed in with
the other nutrients
00:22:32.55\00:22:34.82
as it comes from
nature, then you're okay,
00:22:34.85\00:22:37.69
you're not
pulling a nature apart.
00:22:37.72\00:22:40.62
It's like when we refine it
out that we get into trouble.
00:22:40.66\00:22:42.99
But when the fiber is all there
00:22:43.02\00:22:45.36
and then carbohydrate
is all there with it.
00:22:45.39\00:22:48.76
It's really in
its natural balance,
00:22:48.80\00:22:51.70
just the way it was
intended from the beginning.
00:22:51.73\00:22:55.67
And we're going to try
to slice a piece of this.
00:22:55.70\00:22:58.97
Myrna, shall I be
brave and try it here.
00:22:59.01\00:23:01.31
Oh, I think you should.
00:23:01.34\00:23:02.68
Hopefully it's set up enough
00:23:02.71\00:23:04.05
so that we can try to
make a piece of pie here for...
00:23:04.08\00:23:10.09
So far so good here.
00:23:10.12\00:23:11.85
I always get nervous
00:23:11.89\00:23:13.46
about cutting the
first piece of a pie,
00:23:13.49\00:23:15.89
that's supposed to be
setting up after it chills.
00:23:15.92\00:23:19.39
Yes. Okay, I
made it sort of big.
00:23:19.43\00:23:21.50
I guess this is for
the man of the house here.
00:23:21.53\00:23:26.13
Here we go. We did it.
00:23:26.17\00:23:30.44
And believe it or not,
we have some edible flower
00:23:30.47\00:23:33.41
to put here as a
garnish beside it.
00:23:33.44\00:23:35.04
Aren't these lovely
these little pansies here
00:23:35.08\00:23:37.25
when you bring
your pie to the table
00:23:37.28\00:23:40.82
for your Sabbath guests,
00:23:40.85\00:23:42.18
you might want to garnish
it with a little bit of pansies
00:23:42.22\00:23:44.99
because they're edible.
00:23:45.02\00:23:47.02
And I have a little
patching job here to do.
00:23:47.06\00:23:49.22
We're gonna put this
little crust back on here.
00:23:49.26\00:23:51.43
And here we have
our no sugar lemon pie.
00:23:51.46\00:23:53.29
And, Myrna, and
I held it together.
00:23:53.33\00:23:54.66
It's good. Good job, Marcella.
00:23:54.70\00:23:57.10
Thank you. We got it
successfully together.
00:23:57.13\00:23:59.53
It looks beautiful,
doesn't it? It does.
00:23:59.57\00:24:01.24
All right, would you like
to bring up that spinach salad
00:24:01.27\00:24:03.44
we didn't tell them
about the spinach salad
00:24:03.47\00:24:05.07
and I'll put this pie
right over here on the table.
00:24:05.11\00:24:08.34
But we need our fresh salad.
00:24:08.38\00:24:09.88
So we'll just show you
00:24:09.91\00:24:11.51
we're gonna do the
spinach salad today
00:24:11.55\00:24:13.85
that's on page
191 of the cookbook.
00:24:13.88\00:24:18.12
Spinach is another
nice greens for salad.
00:24:18.15\00:24:20.56
And we've just
put some cauliflower
00:24:20.59\00:24:22.76
and cherry tomatoes on it.
00:24:22.79\00:24:25.36
And the dressing we'd
serve on our spinach salad today
00:24:25.39\00:24:27.63
is house dressing,
00:24:27.66\00:24:29.00
it's on page
196 of the cookbook.
00:24:29.03\00:24:30.97
We started with
homemade mayonnaise,
00:24:31.00\00:24:33.84
and added some tomato puree,
00:24:33.87\00:24:35.60
and onions, parsleys, and herbs.
00:24:35.64\00:24:37.74
And it's wonderful,
00:24:37.77\00:24:39.11
it'll be served
right on the spinach salad.
00:24:39.14\00:24:41.14
This completes our
Sabbath meal for today.
00:24:41.18\00:24:43.61
Myrna, I'll let you go put
the last thing on the table.
00:24:43.65\00:24:46.95
And as we promised at
the beginning of the show,
00:24:46.98\00:24:49.25
we would like to
share a few texts with you
00:24:49.28\00:24:51.39
regarding the Sabbath day.
00:24:51.42\00:24:53.46
I'd like to read one of
them in Genesis 2:1 and 2,
00:24:53.49\00:24:58.46
"Thus the
heavens, and the earth,
00:24:58.49\00:25:00.26
and all the host
of them were finished.
00:25:00.30\00:25:03.00
And on the seventh
day God ended His work
00:25:03.03\00:25:06.00
which He had made,
00:25:06.03\00:25:07.64
and He rested on the seventh day
00:25:07.67\00:25:10.11
from all His work,
which He had done."
00:25:10.14\00:25:13.91
And the other text that
you might like to look up
00:25:13.94\00:25:16.14
regarding the different
act, Sabbath text is Luke 23:54,
00:25:16.18\00:25:22.12
Luke 4:16, Exodus 16:22 and 23,
00:25:22.15\00:25:28.06
and 2 which we've just read.
00:25:28.09\00:25:31.86
Exodus 20:8-11 and John 9:14.
00:25:31.89\00:25:36.73
We hope that you'll enjoy
looking up some of these texts.
00:25:36.77\00:25:39.17
I know the
Sabbath means a lot to me.
00:25:39.20\00:25:40.90
And I'm so thankful for it.
00:25:40.94\00:25:42.77
We're going to
take a short break now.
00:25:42.80\00:25:44.51
If you've enjoyed the recipes
00:25:47.11\00:25:48.44
and cooking
tips in this program,
00:25:48.48\00:25:49.98
you'll want to
order our Food For Thought
00:25:50.01\00:25:51.51
resource sheet.
00:25:51.55\00:25:52.88
We'll tell you how you
can order the cookbooks
00:25:52.91\00:25:54.42
you've seen used on this program
00:25:54.45\00:25:56.25
along with other information
that will help you cook helpful
00:25:56.28\00:25:58.72
attractive vegetarian meals.
00:25:58.75\00:26:00.62
For your free copy
00:26:00.66\00:26:01.99
of our Food For
Thought resource sheet,
00:26:02.02\00:26:03.36
please write to us
at Food For Thought,
00:26:03.39\00:26:05.79
P.O. Box 220, West
Frankfort, Illinois 62896.
00:26:05.83\00:26:10.10
Or call (618) 627-4651.
00:26:10.13\00:26:14.24
I'm just thankful that
way back when I was a child,
00:26:17.34\00:26:21.14
my mother and
father loved the Lord
00:26:21.18\00:26:23.28
and they taught us
to follow His ways,
00:26:23.31\00:26:27.75
and to keep the
Sabbath, and to eat right,
00:26:27.78\00:26:30.49
and treat our bodies right.
00:26:30.52\00:26:32.65
I just feel like
00:26:32.69\00:26:34.42
that's why I'm as
healthy as I am today,
00:26:34.46\00:26:36.52
and uh I'm just grateful,
00:26:36.56\00:26:38.23
and I just like to
offer a prayer right now
00:26:38.26\00:26:40.96
to thank God for
His wonderful love.
00:26:41.00\00:26:45.20
Our loving Heavenly
Father, we're so thankful
00:26:45.23\00:26:47.60
for the Sabbath day
and for Your way of eating
00:26:47.64\00:26:51.54
that is right in
scriptures and book of nature,
00:26:51.57\00:26:55.04
the design that You
gave for our bodies,
00:26:55.08\00:26:57.28
we want to follow
the instruction manual,
00:26:57.31\00:26:59.45
and treat our bodies right.
00:26:59.48\00:27:01.15
We're thankful for
your beautiful foods
00:27:01.18\00:27:03.72
and for the knowledge
of how to prepare them.
00:27:03.75\00:27:06.45
Please bless each
one of our listeners
00:27:06.49\00:27:08.99
and our viewers
that they will be able
00:27:09.02\00:27:12.03
to put this into
practice in their lives as well.
00:27:12.06\00:27:14.86
We pray in Jesus' name, amen.
00:27:14.90\00:27:18.20
We want to thank you
for being with us today
00:27:18.23\00:27:21.24
and looking ahead our next show
00:27:21.27\00:27:23.00
is going to be covering
the topic about gluten making,
00:27:23.04\00:27:27.44
making all the meat
you eat out of wheat.
00:27:27.48\00:27:30.61
And why I am a vegetarian
00:27:30.65\00:27:33.01
and we just want to say
that this program is sponsored
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by the Three Angels
Broadcasting Network,
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your prayers and
financial support
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are greatly appreciated.
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