Posts Tagged With: supper

Lime and Thyme Chick Peas

On Friday I prepared food for Sabbath breakfast and lunch. I had planned on having rice cereal and then thought I might use any leftover rice for rice and chick peas, but it didn’t work out that way. The rice was too hard, I think undercooked. I ate some of it with coconut milk, raisins, dates, and ground flax seed, but it was too crunchy, so I dumped it in the bowl for the rice cooker and put it back in the refrigerator. After church, I mixed in some water and some more raisins (and most of the dates were eaten, but didn’t add any more), and put it back in the rice cooker. When it finished, the coconut milk and water were absorbed. The rice was still a little crunchy, but I think not as much. I added more ground flax seeds and ate that for lunch. This morning and after lunch, I went around the yard taking footage of snails and other creatures for a new Sabbath Discoveries in Nature video (as I haven’t done one in about 6 months). While walking around the yard I checked on the lime and lemon trees. While one lemon was on the ground (for how long, I don’t know, so I left it there), I didn’t find any other lemons on the tree, but I did see two or three limes on the lime tree. Around supper time, I picked one of the limes and washed it off. It seemed soft at first, but then I thought it seemed a little tough, so I was going to knead it on the counter to break up the pulp and make the juice easier to squeeze. As I went to knead the lime, it popped! Guess it was ripe enough. But there was still plenty of juice in the lime, and I squeezed the rest on the cold chick peas, drizzled on some olive oil, and added some Himilayan pink salt and thyme. After mixing it all together, I had nicely seasoned chick peas that are delicious to eat cold. I had the same recipe again for brunch this morning. I didn’t measure the ingredients, so I recommend adding it all to taste, starting with a little and adding more, or if you’ve been cooking for a while and have good judgement on how much to use, use as much as seems best to you. For those who must have measurements, start with 1-2 tsp of olive oil, a pinch or two of salt, and two or three pinches of crushed thyme leaves. If you have thyme powder, maybe start with one pinch, and you need about 1/2-1 lime of key lime size, all for about 1 – 1 1/2 cup of cooked, chilled chick peas. Just mix it all together. Taste, and add more seasonings and lime juice as needed. You can use lemon juice instead, if available.

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Garlic Tofu Wrap

It’s quick, easy to make, portable and delicious. I bought fried tofu from Makro (which is like Sam’s Club, but for Thailand, and with a different membership policy), but you can fry (or bake) your own tofu, seasoned however you desire (but if it’s seasoned certain ways, you may not want to add more garlic to it). Yesterday I enjoyed it toasted, and also ate a tofu and orange marmalade wrap (this one is a more natural marmalade and the orange is bitter, so it wasn’t as good as the garlic one). I toasted them in a rice cooker.

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Peanut Butter Banana No-Bakes

It’s hot season here in Thailand—too hot to really enjoy a steaming bowl of oatmeal, but these are a good alternative for breakfast and/or supper during the hot summer months, and can be eaten as a lightly sweetened dessert, too. Being a dump-and-pour cook, I didn’t measure the ingredients, but if you have too much of one thing, you can compensate with another (too much oats, add more coconut milk/peanut butter) (if the mix is too liquid, add more oats). Mix well before adding anything extra, though, and taste to see if it’s sweet enough. I think it’s just right for me.

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Pumpkin Soup

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Blue Millet Pudding

Actually, it’s more like a bluish light purple. It’s quite pretty, and delicious too. Think of it as a vegan blueberry-pineapple yogurt. Yum!

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Tropical Millet Pudding

Somebody made extra millet for breakfast. We had enough leftovers to make a delicious supper for the next day.

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Lime&Dill Popcorn

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Leek and Potato Soup (Corn Chowder)

You can make this without the corn, or you could leave out the lees and make corn chowder. A neighbor gave us a bag or two of corn on the cob. There was a lot, so we used it.

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Walnut Meatballs

You could also use pecans/pecan meal, or both.

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A Time for Eating

God gave us counsel through Solomon that there is an appropriate time for everything (see Ecclesiastes 3:1). This would include meal times, too. The Lord warns us through His inspired messenger, Sister Ellen G.H. White (deceased) that eating at improper times is considered a “serious evil”. It is difficult for your food to digest while your body and/or even your mind is under stress. It’s best to wait after performing vigorous exercise or physical work, so that your body and mind may both relax. If you are exhausted, or overheated, you need to rest and cool down before you should eat. Digestion is hindered not only when the body is “heavily taxed”, but also when the mind is under stress and overworked. I have learned from experience that this is true.

You should also let your mind rest as you eat. You may be tempted to study for a test or get some extra work done, but the Lord has given us counsel that “At mealtime” we need to “cast off care and anxious thought.” In addition, we should relax and “eat slowly and with cheerfulness, with” our hearts “filled with gratitude to God for all His blessings.” We are given council to “take time to eat” and are counseled that if we are excited, anxious, or in a rush, we should wait “until rest or relief is found” before eating, “for the vital powers, already severely taxed, cannot supply the necessary digestive fluids.”

If you can, take time to enjoy your lunch. If time is strictly limited, and the next meal is too far away, eat less and chew your food thoroughly. Some things can wait, can’t they? If not, at least there’s still supper time (though it’s best to eat a few hours before bed time, having had enough time after lunch for your food to digest).

(See Counsels in Diets and Foods #’s  167, 168, 175, found in chapter 5, Physiology of Digestion)

 

By, Jessie

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